Appledilla Recipe 435

Steps:

• Place the oven rack in the middle of the oven and preheat the oven to 250 degrees F. Peel and core the apples and cut crosswise into 1/4-inch-thick slices. Pat apple rings dry. In a large, shallow bowl, put 1 1/4 cups of flour and make a well in the center. In a small bowl, beat the egg with a fork, stir in the cider and 1 tablespoon oil, and pour into the well. Stir in a circular motion with the fork slowly incorporating flour, and stir until a lumpy batter forms. Over medium-high heat, heat 2 inches of oil in a 5 to 6-quart heavy pot to 375 degrees F. Line a cookie plate with paper towels. Working in batches of 3, dredge the apple rings in the remaining 1/2 cup flour, shaking off excess, and then dip in the batter to coat, letting the excess drip off, and fry, gently turning over once with a slotted spoon, until golden brown on both sides, about 2 minutes total per batch. Lay the beignets on the plate and allow the paper towel to absorb excess oil. Transfer to a cookie sheet and keep warm in the oven. Return the oil to 375 degrees F between batches. Just before serving, dust the warm beignets with confectioners' sugar. Make sure the Butter Bourbon Dipping Sauce is warm, and serve on the side. Butter Bourbon Dipping Sauce: 1/2 cup sugar 2 tablespoons butter, cut into pieces 2 tablespoons water 2 tablespoons bourbon 1/4 teaspoon cider vinegar 1/8 teaspoon fine sea salt 2 tablespoons heavy cream In a large, heavy skillet, heat the sugar over medium heat, stirring with a fork until it begins to melt. Once it is melting, stop stirring and cook, swirling the skillet occasionally so the sugar melts evenly. Cook until it is dark amber in color, and then remove from the heat. Put an oven mitt on the hand you will be using to stir in the ingredients and stand back to avoid splattering. Using a wooden spoon, stir in the butter, water, bourbon, vinegar, and salt and cook over low heat, stirring occasionally, until caramel has dissolved. Add the cream and bring to a boil and allow to cook for 1 to 2 minutes, stirring, and then remove from heat. Allow to cool down

Steps:

• Spread 1 tablespoon of cream cheese on one of the tortillas. Spread apple sauce evenly over cream cheese, top with sliced apples, and sprinkle with cinnamon. Spread the other tablespoon of cream cheese on the other tortilla and place on top of filled tortilla, cream cheese side down. Spray sauté pan with nonstick spray and heat over medium heat. Place the quesadilla in the pan, and cook each side until lightly browned. Remove quesadilla to serving plate. Allow to cool slightly before cutting. Top with a light dusting of powdered sugar, a drizzle of caramel ice cream topping, a few chopped walnuts and a dollop of whipped cream!

Steps:

• Place rack in bottm third of oven. Preheat to 425. Place frozen shells on counter to thaw slightly about 10 mins. Meanwhile, in a medium bowl, whisk egg. Whisk in brown sugar and corn syrup until evenly mixed. Whisk in melted butter, brandly, flour, vanilla, cinnamon and salt until fairly smooth. Place shells on a rimmed baking sheet. Peel, then grate apple. Divide grated apple between shells. For easier pouring, turn filling into a measuring cup. Stir, then fill each shell just to the pastry rim. Bake on bottom rack of oven until filling is deep golden around edges and center is set. 15 - 18 mins. tart filling will puff up, but will settle when cool. Cool on a wire rack for a least five mins. Remove from foil containers and place on plates. Top with brandied whipped cream or a mini scoop of vanilla ice cream.