GLAZED APPLE RINGS
Mmm, piping-hot, good-for-you apples-easier than pie and a lot fewer calories!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- Melt butter in 10-inch skillet over medium heat. Cook several apple rings at a time in butter, turing once, until golden brown. (Add more butter if necessary.)
- Return all apple rings to skillet. Mix wine, lemon juice, ginger and cinnamon; pour over apples. Sprinkle with sugar. Cover and cook over medium heat about 5 minutes or just unitl apples are tender and glazed. Serve warm with whipped cream.
Nutrition Facts : Calories 290, Carbohydrate 49 g, Cholesterol 30 mg, Fat 2, Fiber 4 g, Protein 0 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 80 mg
GLAZED APPLES
Steps:
- Core 2 apples and trim the tops and bottoms, then cut into thick rings. Heat 2 tablespoons butter in a large skillet over medium heat. Add the apple rings and cook 4 to 5 minutes per side. Add 1/4 cup pomegranate juice, 1 tablespoon sugar and a pinch of salt; simmer, turning, until the apples are glazed, 3 to 4 minutes. If making ahead, let cool, then refrigerate overnight; reheat in the microwave.
GLAZED APPLE CINNAMON RING
A favorite quick and easy breakfast dish. The intoxicating smell of baking cinnamon rolls and roasting apples will have you standing around the oven drooling as you peek through the oven window. This recipe originally started from the Pampered Chef recipe "Apple Nut Ring", but over the years was evolved into a wonderfully amazing breakfast oozing with sweet frosting, plump raisins, pecans, and roasted apples. These are phenomenal served warm with a large glass of milk. Adapted from Sweet Peas Kitchen and she barely adapted it from Pampered Chef. Enjoy!
Provided by Sharon123
Categories Breakfast
Time 35m
Yield 10 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 400°F Separate cinnamon rolls and flatten slightly. Arrange cinnamon rolls in an overlapping circular pattern on a baking stone or sheet pan.
- Peel, core and slice apples into rings. Place apple rings on top of cinnamon rolls. Sprinkle raisins and nuts evenly around ring. Top with sprinkling of cinnamon.
- Bake 20-25 minute or until a nice golden brown. Drizzle icing from cinnamon roll package on top of ring.
Nutrition Facts : Calories 218.8, Fat 9.7, SaturatedFat 1.6, Cholesterol 28.1, Sodium 130.5, Carbohydrate 31.7, Fiber 2.8, Sugar 20.3, Protein 3.2
GLAZED APPLES AND PEARS
Provided by Food Network Kitchen
Categories dessert
Time 40m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Peel, core, and cut both the apples and pears into 3/4-inch wedges. In a medium bowl, toss the fruit with the lemon juice. Melt the butter in a medium skillet over medium heat. Add the sugar, orange zest, and cinnamon sticks and stir until sugar is dissolved. Add the fruit, increase the heat to medium-high, and cook, shaking the pan frequently, until glazed, about 10 minutes. Raise the heat to high, add the orange juice, and cook until the fruit is easily pierced with a paring knife, about 1 minute more. If desired, add the Calvados. If cooking on a gas burner, carefully tip the pan toward the flame to flambe the alcohol; if cooking over an electric element, hold a long match near the mixture. Swirl the pan over the heat until the flame subsides. Serve warm.
- Copyright 2001 Television Food Network, G.P. All rights reserved
GLAZED APPLE RINGS
Steps:
- Core 2 of the apples and cut them crosswise with a hand-held slicing device into 1/8-inch-thick rings, discarding the ends. Butter a jelly-roll pan with 1 tablespoon of the butter and in it arrange the apple rings in one layer. Pour 1/4 cup of the lemon juice over the apple rings, turn the rings to coat them with the juice, and broil them under a preheated broiler about 4 inches from the heat for 6 minutes, or until the edges just begin to turn golden. Sprinkle about 1/4 teaspoon of sugar over each ring, broil the rings for 2 minutes more, or until they are glazed and golden, and transfer them to another jelly-roll pan to cool. Make more glazed apple rings in the same manner with the remaining apples, butter, lemon juice, and sugar. The glazed apple rings may be made 3 hours in advance, kept covered loosely at room temperature, and, if desired, reheated, arranged decoratively into 6 clusters of overlapping rings, in a buttered jelly-roll pan in a preheated 350°F. oven for 10 minutes before serving.
BABAS AU CALVADO WITH GLAZED APPLE RINGS
Steps:
- Make the babas:
- Butter eight 1/3-cup ring molds. In the bowl of an electric mixer proof the yeast with the sugar in the milk for 5 minutes, or until the mixture is foamy. Stir in 1/4 cup of the flour, stir the mixture until it is smooth, and let the sponge rise, covered, in a warm place for 20 minutes, or until it is double in bulk. In a small bowl whisk together lightly the egg and the salt. To the yeast mixture add the remaining 1/2 cup flour in 2 batches alternately with the egg mixture, beating well after each addition. Beat in the butter, 1 piece at a time, beating well after each addition, and the cinnamon and beat the dough, scraping down the side of the bowl, for 3 minutes. (The dough will be very soft.) Divide the dough among the prepared ring molds set in a jelly-roll pan, let the babas rise, uncovered, for 15 minutes, or until they are just even with the tops of the molds, and bake even with the tops of the molds, and bake them in the middle of preheated 375°F. oven for 15 minutes, or until they are golden. Transfer the babas in the molds to a rack set over another jelly-roll pan and let them cool for 10 minutes, or until they are only warm.
- Make the syrup while the babas are cooling:
- In a small saucepan combine the sugar and the water, bring the mixture to a boil, stirring until the sugar is dissolved, and simmer the syrup for 3 minutes. Remove the pan from the heat and stir in the Calvados.
- Make the glaze:
- In a small saucepan combine the jelly, the Calvados, and the sugar, bring the mixture to a boil, and simmer it, stirring, for 2 minutes.
- Run a thin, sharp knife around the center and side of each mold and invert the babas onto the rack. Reserve 1/2 cup of the syrup in a measuring cup, spoon the remaining syrup, heated to warm, over the babas, reusing the syrup that drips into the pan, until it is all absorbed, and let the babas stand for 15 minutes. The babas may be prepared up to this point 1 day in advance, kept on the rack set over the jelly-roll pan, and covered with foil.
- Brush the glaze, heated to warm, carefully over the babas. The babas may be glazed 1 hour in advance.
- Reserve 6 to 8 small apple rings. Arrange the remaining apple rings decoratively in overlapping rings on each of 6 to 8 plates, top them with the babas, and garnish each baba with a spoonful of the creème fraîche. Fold the reserved apple rings in half and roll the halves into cones to resemble flower buds. Garnish each baba with an apple-ring "bud" and drizzle some of the reserved syrup around it.
APPLE FRITTER RINGS
These old-fashioned fried apple rings are the perfect way to end an inexpensive meal. -Bernice Snowberger, Monticello, Indiana
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 2 dozen.
Number Of Ingredients 11
Steps:
- In a bowl, beat egg, milk and oil. Combine flour, sugar, baking powder and salt; stir into the egg mixture until smooth (batter will be thick). Peel, core and cut apples into 1/2-in. rings. , In an electric skillet or deep-fat fryer, heat oil to 375°. Dip apple rings into batter; fry, a few at a time, until golden brown. Drain on paper towels. Combine sugar and cinnamon; sprinkle over hot fritters. Serve warm.
Nutrition Facts :
CANDIED APPLE RINGS OR SLICES
I came up with this recipe to try and duplicate the apple rings that I used to have when I was growing up.
Provided by Andtototoo
Categories Apple
Time 35m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- Slice the apples into thin rings.
- In a dutch oven or soup kettle put the water, sugar and red cinnamon candies.
- Bring the mixture to a boil and then reduce heat to medium, stirring occasionally.
- When the cinnamon candies have dissolved, add the apple rings.
- Simmer for 15 minutes on lowish heat until the apples are tender.
- While the apples are simmering, about every 5 minutes gently stir the mixture.
- When the apples are cooked, turn off the heat and allow the apples to cool in the syrup.
- They will continue to darken in color as they sit in the syrup.
- Serve either chilled or at room temperature.
Nutrition Facts : Calories 168.5, Fat 0.2, Sodium 2.6, Carbohydrate 44, Fiber 3.3, Sugar 39.3, Protein 0.4
SWEDISH CREAM APPLE RINGS
My mother made this classic coffee cake for every important holiday... Thanksgiving, Christmas and Easter. Now, I carry on the tradition. As I make them, I remember my mom, who was a lot like this recipe: soft and tasteful but full of surprises. The overnight rise let's you make the dough in advance so your morning won't be hectic.-Heather Hood, Hillsboro, Oregon
Provided by Taste of Home
Categories Brunch
Time 45m
Yield 2 rings (10 servings each).
Number Of Ingredients 17
Steps:
- In a small bowl, dissolve yeast in warm water. In a large bowl, combine the flour, sugar and salt. Cut in butter until crumbly. Add the yeast mixture, cream, milk and egg yolks; stir until mixture forms a soft dough. Cover and refrigerate overnight., In a small bowl, combine the filling ingredients. Punch down dough; divide in half. On a lightly floured surface, roll out 1 portion into a 13x7-in. rectangle. Sprinkle with half of filling., Roll up jelly-roll style, starting with a long side. Pinch seam to seal. Place seam side down on a greased baking sheet; pinch ends together to form a ring. Repeat with remaining dough and filling. Cover and let rise in a warm place, about 45 minutes., Bake at 375° until golden brown, 25-30 minutes. Remove from pans to wire racks to cool. Combine the confectioners' sugar, vanilla and enough milk to reach a drizzling consistency. Drizzle over warm rings.
Nutrition Facts : Calories 290 calories, Fat 12g fat (8g saturated fat), Cholesterol 61mg cholesterol, Sodium 123mg sodium, Carbohydrate 41g carbohydrate (21g sugars, Fiber 1g fiber), Protein 4g protein.
SAUTéED APPLE RINGS
I came across this utterly simple idea in Deborah Madison's "Vegetarian Cooking for Everyone." She serves hers as a dessert with ice cream, a lovely use for the apples (which she also embellishes with raisins and pine nuts). I think they make a great addition to the Thanksgiving buffet, to go with the turkey along with cranberry sauce. Or serve them with your latkes next month! Breakfast is another meal where these are welcome, right on top of your whole wheat buttermilk pancakes. I find that the apples will caramelize most efficiently if you don't crowd the pan, so I begin by sautéing the apples in 2 batches, then I combine the batches for the final addition of vanilla and optional brandy or calvados. Both tender apples like McIntosh, Gala, Macoun and Cortland, as well as firmer apples like Braeburns, work well in this dish.
Provided by Martha Rose Shulman
Categories breakfast, dinner, snack, dessert, side dish
Time 30m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Core apples and rub inside with lemon wedge. Peel if desired (I don't). Slice about 1/4 inch thick, or a little bit thicker.
- Melt half the butter over medium-high heat in a large, heavy skillet. When it stops foaming (wait this long so that the apples sear when you add them to the pan) add half the apples, half the sugar and half the cinnamon. Cook, flipping apple rings often, until apples are caramelized, 10 to 12 minutes. Test, using the tip of a knife or the edge of a spoon, to see if the apples are soft all the way through. Remove to a bowl. Repeat with remaining apples, butter, sugar and cinnamon. When second batch is caramelized return first batch to pan. Add vanilla and brandy if using and continue to cook, flipping apples, until the liquid evaporates. Transfer to a bowl or serving dish. Serve warm.
Nutrition Facts : @context http, Calories 122, UnsaturatedFat 1 gram, Carbohydrate 23 grams, Fat 4 grams, Fiber 4 grams, Protein 0 grams, SaturatedFat 2 grams, Sodium 2 milligrams, Sugar 18 grams, TransFat 0 grams
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