CANDIED APPLES II
Apples with a hard candy coating, like you can get at fairs.
Provided by JONAR
Categories Desserts Fruit Dessert Recipes Apple Dessert Recipes
Time 40m
Yield 15
Number Of Ingredients 5
Steps:
- Lightly grease cookie sheets. Insert craft sticks into whole, stemmed apples.
- In a medium saucepan over medium-high heat, combine sugar, corn syrup and water. Heat to 300 to 310 degrees F (149 to 154 degrees C), or until a small amount of syrup dropped into cold water forms hard, brittle threads. Remove from heat and stir in food coloring.
- Holding apple by its stick, dip in syrup and remove and turn to coat evenly. Place on prepared sheets to harden.
Nutrition Facts : Calories 236.8 calories, Carbohydrate 62.5 g, Fat 0.2 g, Fiber 3.3 g, Protein 0.4 g, Sodium 15 mg, Sugar 46.8 g
SAUTEED APPLES
This is great for any meal, but is great for breakfast. The syrup from the apples is great on homemade waffles. You may add raisins to the sauce if you wish.
Provided by 356
Categories Side Dish
Time 20m
Yield 8
Number Of Ingredients 6
Steps:
- In a large skillet or saucepan, melt butter over medium heat; add apples. Cook, stirring constantly, until apples are almost tender, about 6 to 7 minutes.
- Dissolve cornstarch in water; add to skillet. Stir in brown sugar and cinnamon. Boil for 2 minutes, stirring occasionally. Remove from heat and serve warm.
Nutrition Facts : Calories 143.3 calories, Carbohydrate 24.3 g, Cholesterol 15.3 mg, Fat 5.9 g, Fiber 2.6 g, Protein 0.4 g, SaturatedFat 3.7 g, Sodium 45 mg, Sugar 19.8 g
CANDY APPLES
Candy apples are a classic fall dessert that family and friends are sure to love. Use your apple-picking haul to make the ultimate Halloween treat, complete with a sticky-sweet caramel coating.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 6 medium or 12 mini candy apples
Number Of Ingredients 6
Steps:
- Line a baking sheet with parchment paper; butter parchment, and set aside. In a medium heavy-bottomed saucepan, combine sugar, 3/4 cup water, corn syrup, and food coloring, if using. Bring to a boil over high heat; reduce heat to medium-high. Insert candy thermometer and continue to boil until temperature reaches between 300 degrees and 310 degrees (hard crack stage), about 20 minutes.
- Meanwhile, insert a wooden stick into the top of each apple, pushing about halfway through; set aside. When mixture reaches temperature, immediately remove from heat. Working quickly, dip apples in sugar mixture until completely coated. Transfer to prepared baking sheet; allow to cool.
SPICED APPLE
Steps:
- Stir together the ginger ale, apple cider and cranberry juice in a large pitcher. Pour over ice filled glasses and garnish each with a slice of orange. Pour 1 ounce of rum in each drink if desired.
HOT TODDY APPLE PIE
If you love a cozy hot toddy, this apple pie is for you! We poached the apples in a warm whiskey, lemon and honey mixture to soak up all the delicious flavors, then simmered down the poaching liquid into a scrumptious, sticky hot toddy caramel sauce for stirring into the filling and drizzling on top.
Provided by Food Network Kitchen
Categories dessert
Time 6h35m
Yield 8 servings
Number Of Ingredients 21
Steps:
- For the crust: Pulse the flour, granulated sugar, baking powder and salt in a food processor to combine. Add the shortening and pulse until the mixture looks like coarse meal. Add the butter and pulse to pea-size pieces. Add the whiskey and pulse until just incorporated. Pulse in the ice water, 1 tablespoon at a time, until the dough holds together when pinched. Turn out the dough onto a large piece of plastic wrap and gather together, using the plastic wrap to help you. Divide into 2 pieces and gently pat each into a disk; wrap tightly in plastic wrap and refrigerate until firm, at least 1 hour and up to 24 hours.
- For the hot toddy apple filling and caramel: Add the granulated sugar and 4 cups water to a large pot. Cook over high heat until the sugar is dissolved, about 2 minutes. Stir in the whiskey, honey, lemon juice, cloves and cinnamon sticks. Bring to a boil. Stir in half of the apples and bring back to a boil, then reduce to a simmer over medium-low heat. Cook, stirring frequently, until the apples are tender but not mushy, about 7 minutes. Use a slotted spoon to transfer the apples to a large bowl. Add the remaining apples to the poaching liquid and repeat the poaching process. When all the apples are in the bowl, add the ground cinnamon and ginger and stir to combine. Set aside to cool.
- Make the hot toddy caramel: Remove the cinnamon sticks and cloves from the poaching liquid and bring to a boil over high heat. Cook, whisking occasionally, until the mixture is syrupy and reduced to about 1 1/4 cups, 30 to 35 minutes. (It may bubble up, so keep an eye on it.) Add the heavy cream and 2 tablespoons of the butter and cook, whisking constantly, until the butter is melted and the mixture is slightly thickened, about 2 minutes. Stir 2 tablespoons of the hot toddy caramel into the bowl with the apples and let cool completely.
- Transfer the remaining hot toddy caramel to a microwave-safe bowl. Let cool completely, then cover and refrigerate. The caramel will continue to thicken as it cools. You should end up with about 1 cup of caramel.
- Roll out 1 disk of dough into a 12-inch round on a lightly floured surface. Ease into a 9-inch pie plate. Roll out the remaining disk of dough into a 12-inch round on a lightly floured surface. Transfer to a baking sheet, cover with plastic wrap and refrigerate until ready to use.
- Spoon the apple filling into the prepared pie crust and dot with the remaining 2 tablespoons butter. Lay the dough round over the filling. Pinch the overhanging dough together and fold it under itself; crimp the edge with your fingers. Cut a few slits in the top crust to allow steam to escape. Brush the crust with the beaten egg and sprinkle with coarse sugar. Refrigerate 1 hour.
- Position an oven rack in the lower third of the oven, put a baking sheet on the rack and preheat to 400 degrees F. Bake the pie on the hot baking sheet until the crust is golden, 60 to 70 minutes. Transfer to a rack and let cool at least 2 hours.
- Reheat the caramel sauce before serving and drizzle over each slice.
HOT MULLED APPLE CIDER WITH APPLES, ORANGE & CINNAMON
This is a wonderful apple cider perfect for a cold winter/fall day. Serve with a cinnamon stick for stirring
Provided by Deantini
Categories Beverages
Time 35m
Yield 8 cups, 8 serving(s)
Number Of Ingredients 5
Steps:
- Cook over medium heat until steaming; reduce heat to low and simmer gently until spices have infused liquid, approx 30 minute.
- Strain into warmed mugs.
Nutrition Facts : Calories 14.2, Sodium 33.8, Carbohydrate 3.9, Fiber 0.6, Sugar 2.4, Protein 0.1
STICKY APPLE CUPS
These simple dessert cups are made in the microwave and are brilliant to use up leftover dates and prunes
Provided by Good Food team
Categories Dessert, Dinner
Time 20m
Number Of Ingredients 7
Steps:
- Halve each apple through the circumference and dig out the core with a dessert spoon from both halves, leaving bowl-shaped hollows behind.
- Mix together all the remaining ingredients except for the orange juice and fill the apples with the mixture. Fit them into a microwaveable dish and pour the orange juice on top. Cover and cook on Medium (500w) for 5-7 mins until soft. Cool for a few mins before serving with the yogurt or fromage frais.
Nutrition Facts : Calories 150 calories, Carbohydrate 37 grams carbohydrates, Sugar 7.6 grams sugar, Fiber 3 grams fiber, Protein 2 grams protein, Sodium 0.03 milligram of sodium
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