Cinnamon Raisin Stuffed Apple Rings Recipes

Steps:

• In a large deep skillet, saute 2 chopped red onions, 2 minced garlic cloves and 3 chopped celery stalks in 1 stick butter for 1 minute.
• Season with salt and pepper and add 4 diced peeled apples, 1 tablespoon chopped thyme, 1 teaspoon aniseed and 1 cup golden raisins; cook 5 minutes.
• Pour in 4 go 6 cups chicken broth. Simmer until step 5.
• In a large bowl, mix 3 eggs, a scoop of grainy mustard and 3 tablespoons each chopped parsley and tarragon.
• Add to the bowl 8 cups each toasted pumpernickel and sourdough bread cubes and the hot broth mixture.
• Gently toss the stuffing, then spread in a buttered 9-by-13-inch baking dish. Dot the top with butter or turkey pan drippings, cover and bake 30 minutes at 350. Uncover and bake until golden, 20 more minutes.

Steps:

• Heat the oven to 450°F and arrange a rack in the middle. Line a baking sheet with parchment paper.
• Place apples in a large bowl with raisins. Whisk together sugar, cornstarch, cinnamon, and salt in a small bowl until combined. Sprinkle over apples and raisins and toss to evenly coat.
• Arrange a sheet of phyllo on a large, flat surface with the shorter side toward you. Brush with melted butter and arrange another sheet on top. Repeat, alternating butter and phyllo, until there are 6 layers, then brush the top layer with butter.
• Evenly arrange apple-raisin mixture on phyllo, leaving a 1-1/2-inch border at the top and sides. Begin to roll the phyllo away from you, folding in the sides as you roll. When you've rolled up the entire pastry, brush any exposed phyllo with butter.
• Place the strudel seam side down on the prepared baking sheet, brush again with butter (you may have a little left over), and cut 4 (1-inch) diagonal slits into the top just through the phyllo. Bake until golden brown, about 10 minutes.
• Reduce the heat to 350°F and bake until the apples are knife tender and the juices are bubbling, about 30 to 40 minutes more. Let cool at least 10 minutes before slicing.

Steps:

• In a medium-sized bowl, add the flour, baking powder, sugar, salt and ¼ teaspoon cinnamon. Set aside.
• In a small bowl, combine the egg and buttermilk and mix well.
• In a third dish, mix the remaining ⅓ cup sugar and 2 teaspoons of cinnamon and reserve for topping.
• Slice apples into ¼-inch slices. Using a biscuit cutter, remove the cores along with the seeds, leaving ¼-inch-wide rings. Pat the apple rings dry with a paper towel to remove excess moisture.
• Over medium-high heat, heat the vegetable oil in a frying pan to 350 degrees Fahrenheit.
• As the oil heats, combine the flour mixture and the buttermilk mixture together into the batter, mixing well to remove any lumps.
• Dip the apple rings, one at a time, into the batter. Tap apple rings against the side of the bowl to remove any excess batter.
• Gently place the rings in the hot oil and fry in small batches, turning so that they brown on both sides.
• Once the apple rings are golden and crispy, transfer to a paper towel-lined plate to remove excess oil.
• Dip each apple ring into the cinnamon sugar and coat evenly. Place on a wire cooling rack - setting the fried-and-coated rings on a plate will result in soggy apple rings! - and serve warm.
• Cinnamon Sugar Topping.
• - ⅓ cup sugar.
• - 2 teaspoons cinnamon.

Steps:

• In a small bowl, mix together the cream cheese, sugar, and 1/8 teaspoon of cinnamon until thoroughly combined. Spread cream cheese mixture onto 4 slices of raisin bread. Top each spread slice with another slice of raisin bread to make 4 sandwiches.
• In a shallow bowl, beat the eggs with milk and 1/8 teaspoon of cinnamon. Dip each sandwich into the egg mixture on both sides.
• Grease a skillet with butter, and place over medium heat. Brown the sandwiches in the skillet for about 2 minutes per side.

Steps:

• Position rack in center of oven and preheat to 375.
• Butter a 9-inch tart pan with 1 1/2 inch high sides and removeable bottom. (I use a springform pan) Set aside.
• For crust:.
• Blend flour, butter, sour cream, 1 T sugar, hard-boiled egg yolk, cinnamon, nutmeg and salt, till mixture resembles coarse meal.
• Transfer all but 1/2 cup of mixture to prepared pan.
• Press mixture evenly into the bottom and up the sides of the pan.
• Bake 10 minutes. Brush with egg white.
• Continue baking till brown, about 15 minutes.
• Transfer to rack.
• Reduce oven temp to 350.
• Add remaining 2 T of sugar to reserved mixture in bowl and blend. Chill crumb mixture till ready to use.
• For Filling:.
• Thinly slice apples.
• Mix sugar, sour cream, egg yolks, flour, vanilla and cinnamon till smooth (referred to in later steps as "custard").
• Arrange half the apple slices, overlapping slightly, in concentric circles on prepared crust.
• Sprinkle half the raisins or currants over.
• Repeat procedure with remaining apple slices and raisins.
• Spoon custard mixture over apples, lifting apples slightly and smoothing custard between slices.
• Sprinkle reserved crumb mixture over top.
• Place pan on cookie sheet. Bake till custard is set, covering edges of crust with foil if browning too quickly, about 65 minutes.
• Let stand 10 minutes. Remove sides of pan. Serve warm or at room temperature with whipped cream or cream fraiche. Or just as is :).

Steps:

• Preheat the oven to 425 degrees.
• Cut a pocket in the side of the tenderloin by cutting a lengthwise slit from one side to almost the other side and stopping about 1/2 inch from each of the tapered ends.
• Set the tenderloin aside.
• Finely shred the peel from the oranges and set aside.
• Then squeeze 3 tablespoons of juice from the oranges.
• In a medium bowl, combine the orange juice and apples.
• Set the apple mixture aside.
• Spray an unheated small skillet with no-stick spray.
• Add the onions.
• Cook and stir over medium heat until tender.
• Then add the onions and bread crumbs to the apple mixture.
• Toss until combined.
• Spoon the bread mixture into the pocket of the tenderloin.
• Securely close the pocket with wooden toothpicks.
• Place the tenderloin on a rack in a shallow roasting pan.
• Insert a meat thermometer into the meat portion only.
• Bake for 25 to 30 minutes or until the thermometer registers 160 degrees.
• Let stand about 5 minutes before slicing.
• To make the sauce: In a small saucepan, use a wire whisk to stir together 2 tablespoons of the apple juice and the cornstarch.
• Then stir in the remaining apple juice.
• Cook and stir over medium heat until boiling.
• Stir in the reserved orange peel and cinnamon.
• Add the raisins and cook for 5 minutes, stirring occasionally.
• To serve, slice the tenderloin.
• Spoon the sauce over the slices.

Steps:

• Combine raisins, pecans, butter, brown sugar, vanilla and cinnamon in a bowl and stir until mixture is combined.
• Slice the ends of the apples.
• Core the center of the apples.
• Cut each apple into 4 equal slices.
• Line the bottom of the baking sheet with foil and coat it with cooking spray or use parchment paper and omit the cooking spray.
• Place the apple rings on the baking sheet.
• Top each apple with equal amounts of the raisin mixture.
• Press mixture down gently.
• Bake in oven at 425 degrees for 10 minutes or until just soft.
• Serve warm.
• Enjoy!

Steps:

• Make syrup, with the water, sugar, cinnamon candies and red food coloring.
• Pare and core apples (Rome works for me, but can use whatever you prefer).
• Slice into 1/2 inch rings.
• Cook apple rings covered in syrup until tender.

Steps:

• Wash, and peel apples (peeling them is optional).
• Cut each apple into 1/2-inch thick rings.
• Use an apple corer to remove cores or remove seeds and cores after cutting into rings.
• Combine sugar, water, food coloring (if using) and cinnamon sticks in a large skillet.
• Stir over moderately low heat until sugar is dissolved.
• Cook 10 minutes over medium heat.
• Arrange apple rings in syrup.
• Cook, basting frequently with syrup in skillet, until apples are tender, about 6 to 10 minutes.
• Remove apples from syrup and use as garnish or serve in syrup as a side dish.
• Makes 16 apple rings, serving size is two-apple ring.

Steps:

• Mix the flour, sugar, suet and ½ tsp salt together in a bowl. Crack in one egg and slowly add 150ml ice-cold water, stirring to make a pliable dough. Knead briefly to bring together, then wrap and leave to rest while you make the filling.
• Tip the grated apples into a bowl, then stir in the cinnamon, melted butter, sultanas and sugar until well-combined. Set aside (don't worry if it starts to turn brown).
• Heat the oven to 200C/180C fan/gas 6. Roll the pastry out on a floured surface to a 30 x 25cm rectangle, with a long side closest to you. Spoon the apple filling along the long side, leaving a 2cm border from the edge. Beat the second egg and brush some of this over the exposed pastry edge, then fold the edge over to encase the filling. Roll the pastry up into a tight roll, then put the kettle on to boil.
• Wrap the whole roll in a large piece of baking parchment and twist the ends like a Christmas cracker. Twist again to tighten, then secure the ends with kitchen string. Put on a wire rack inside a large roasting tin, pour in 1 litre of freshly boiled water from the kettle and sit the clanger on the rack. Cover the whole tin tightly in a tent of foil, then transfer to the oven and bake for 1 hr.
• Once the clanger is steamed, carefully remove from the tin. Will keep chilled for up to a day. Unwrap the clanger, transfer to a baking tray, brush all over with more of the beaten egg, scatter liberally with more demerara sugar and bake for 20 mins more until deep golden. Serve with custard.

Steps:

• Allow dough to thaw.
• In Bunt or large square pan add 2 T melted butter.
• Stir in brown sugar.
• Srinkle with raisins and cherries.
• Cut each loaf into 6 pieces-12 pieces in total.
• Dip into melted butter and roll in sugar and cinnamon mixture.
• Place in bunt or large pan.
• allow doughballs to rise till double in size (You must allow the dough to double in volume before baking.Well worth the time and effort.).
• Bake in 350 oven for about 25 minutes or till golden.
• Let rest 10 minutes.
• Invert onto plate.