Shortcutappleyamcasserole Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 2 quart casserole dish.
• In the casserole dish, alternately layer the sweet potatoes and apples.
• In a medium saucepan over medium heat, mix together brown sugar, 1/3 cup water, cinnamon, raisins, butter and salt. Cook 5 minutes.
• In a small bowl, stir together remaining water and flour. Combine with the brown sugar mixture. Pour over the sweet potatoes and apples. Place the lemon slices on top.
• Bake covered in the preheated oven 20 minutes. Uncover and continue baking 20 minutes, or until the sweet potatoes and apples are tender.

Steps:

• Combine apples and carrots; place in a greased shallow 2-qt. baking dish. Drizzle with orange juice. Cover and bake at 350° for 40-45 minutes or until carrots are crisp-tender. , In a bowl, combine the flour, sugar and nutmeg; cut in butter until crumbly. Sprinkle over apple mixture. Bake, uncovered, 10-15 minutes longer or until the carrots are tender.

Steps:

• Cut apples in the pie filling into bite-sized pieces.
• In a medium bowl, mix the pie filling, cinnamon, and brown sugar until well blended.
• Gently stir in the cut-up yams.
• Grease a two-quart casserole dish and pour in apple-yam mixture.
• You may either microwave for approx 8-10 minutes until warmed through or you can put it into a 350F oven and bake approximately 15 minutes until warmed.

Steps:

• Boil yams for 30 minutes or until tender yet firm. For a quicker method, poke holes in the yams and microwave on high for 10 minutes.
• In a saucepan over medium heat, melt the butter with the cornstarch and brown sugar. Whisk in the apple juice, lemon juice, cinnamon, and allspice. Bring to a boil stirring occasionally. Boil 2-3 minutes. Set aside.
• Preheat over to 375°F and lightly grease a 9x13-inch baking pan.
• Peel cooked yams and cut into 1/3-inch slices.
• Place a single layer of yams down into greased baking pan. Second layer will be your sliced apples. Repeat with another layer of yams.
• Dump sauce over top of yams.
• Cover pan with tinfoil and bake for one hour. Remove foil and continue baking for another half hour. Baste every half hour to prevent the yams and apples from drying out.
• ENJOY!

Steps:

• Preheat oven to 325 degrees; grease a 9x9 dish & set aside.
• In a large bowl, cut flour, sugar & butter together until mixture resembles coarse crumbs. Set aside 1/2 cup of this mixture.
• To the remaining butter mixture, add the rest of the ingredients & mix well.
• Pour into prepared dish & sprinkle topping over.
• Bake 30-40 minutes or until toothpick inserted in center comes out clean.
• Note #1: The edges of the cake may turn a light golden brown while baking, but the topping should not brown.
• Note #2: Double the ingredients to make a larger (9x13) cake.

Steps:

• Make the shortcakes:
• Preheat the oven to 425°F. Into a bowl sift together the flour, 3 tablespoons of sugar, the baking powder, and a pinch of salt and stir in zest. In a bowl with an electric mixer beat 1 cup of the cream with the vanilla until it just holds soft peaks. Make a well in the center of the flour mixture, add the whipped cream, and with a fork combine the mixture until it just forms a dough. On a lightly floured surface knead the dough 6 times, or until it is just combined well, roll or pat it out 1/2 inch thick, and with a floured 4-inch cutter cut out a total of 6 rounds, gathering and rerolling the scraps. Brush the rounds with the additional cream or the milk and sprinkle them with the additional sugar. Bake the shortcakes on a greased baking sheet in the middle of the oven for 12 to 15 minutes, or until they are golden, transfer them with a spatula to a rack, and let them cool.
• Make the caramel apples:
• In a dry heavy skillet cook 1/2 cup of the sugar over moderate heat, undisturbed, until it begins to melt and cook the sugar, stirring with a fork, until it is melted completely and turns a golden caramel. Remove the skillet from the heat and whisk in the cream carefully. Return the skillet to the heat and whisk the caramel sauce until it is smooth. In a large heavy skillet cook the apples, each peeled, cored, and cut into 8 slices, in the butter over moderately high heat, stirring, until they are browned lightly, add the remaining 1 tablespoon sugar, and cook the apples until they are soft and caramelized. Add the sauce to the apples and stir the mixture carefully.
• Break each shortcake in half, arrange 2 halves on each of 6 dessert plates, and spoon the apples over them.

Steps:

• Cream together the eggs, oil and sugar.
• In a separate bowl, sift the flour, salt and baking soda.
• Combine all.
• Now add your nuts, vanilla and apples.
• Note~this batter is VERY stiff, don't worry, it's suppose to be that way. When the apples cook they add plenty of moisture to the cake to make it moist. Plus, your going to add more moisture when your glaze soaks inches.
• Pour into a greased and floured 9 X 13 cake pan. Bake at 350 for 45 minutes or until a toothpick comes out clean from the center of the cake.
• In a sauce pan, combine your glaze ingredients and boil for a few minutes. Set aside.
• When cake is done, puncture the top of cake with a fork, quite a bit. Pour on your glaze.