Warmsourappleandbuttermilktorte Recipes

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WARM APPLES AND ICE CREAM

Make and share this Warm Apples and Ice Cream recipe from Food.com.

Provided by MustangMom

Categories     Dessert

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8



Warm Apples and Ice Cream image

Steps:

  • Peel, core and slice apples.
  • Preheat a medium skillet over medium to medium-high heat.
  • Add butter to the skillet, then apples.
  • Saute 7 or 8 minutes.
  • Add sugar, cinnamon, nutmeg, and cloves.
  • Cook 2 minutes more.
  • Spoon the apples into dessert dishes and top with ice cream and a dollop of whipped cream!
  • Enjoy!

Nutrition Facts : Calories 346.8, Fat 14.1, SaturatedFat 8.6, Cholesterol 46.7, Sodium 104.5, Carbohydrate 56.8, Fiber 6, Sugar 47.2, Protein 3.1

4 large green apples
2 tablespoons butter
3 tablespoons brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 pinch ground cloves
1 pint vanilla ice cream
whipped cream (optional)

HOMEMADE BUTTER AND BUTTERMILK

Provided by Daniel Patterson

Categories     Milk/Cream     Mixer

Yield Makes about 2 cups butter and 4 cups (32 ounces) buttermilk

Number Of Ingredients 4



Homemade Butter and Buttermilk image

Steps:

  • Transfer cream to bowl of 5-quart electric stand mixer fitted with whisk attachment. Tightly cover top of bowl and mixer with plastic wrap. Beat cream at moderately high speed until it holds soft peaks, 10 to 12 minutes. Increase speed to high and beat until mixture separates into thick, pale-yellow butter and thin, liquid buttermilk, about 5 minutes more.
  • Strain mixture through colander into large bowl. Using hands, vigorously knead butter in colander, squeezing out remaining buttermilk, until dense and creamy, about 5 minutes.
  • Transfer butter to large bowl, reserving buttermilk. Using hands, knead salt into butter. Roll into logs and wrap in plastic wrap or transfer to airtight container and refrigerate. (Butter will keep up to 1 week refrigerated or 1 month frozen.)
  • Strain buttermilk through fine-mesh sieve, then cover and refrigerate up to 1 week.

6 cups heavy cream, preferably organic
1/4 teaspoon fine sea salt
Special equipment:
Special equipment: 5-quart stand mixer (or larger)

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