Apple recipes

Looking to make a dessert with fresh apples. Your ideas appreciated!

We love [color:"blue"]Baked Apples[/color]:

INGREDIENTS
4 tart apples (Rome Apples are best, but also Granny Smiths)
1/2 cup brown sugar
4 tablespoons butter
2 teaspoons ground cinnamon
heavy cream

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Scoop out the core from top of the apple, leaving a well. Do not cut all the way through.
Stuff each apple with 2 tablespoons brown sugar and 1 tablespoon butter on top of the sugar.
Place in a shallow baking dish and sprinkle with cinnamon.
Bake in preheated oven for 15 minutes, until sugar begins to caramelize and apples are tender.
Serve with a little heavy cream poured in the center.
Or better yet, homemade whipped cream.
(I prefer it unsweetened for baked apples, as there is plenty of brown sugar)...

NOTE: I like to add about 1/2-3/4 shot of dark rum to each apple, on top of the brown sugar, then a pat of butter on top, then the cinnamon...

NOTE2: Bake apples til they are soft, but not too long, or they will collapse...

Or Apple Crisp...
I use the recipe right off the Quaker Oats Can...
Can't beat it... tried and true recipe...
I like it with raisins or dried cranberries added...
serve it warm with vanilla gelato or icecream or whipped cream on top...

The Pioneer Woman's Apple Dumplings... YUMMY... I have made these several times and they're always a huge hit!

http://thepioneerwoman.com/cooking/2008/02/apple_dumplings/

Ooooo that sounds really good!

Or Apple Fritters! Yummmm!!!
not so heart healthy, but really good!

INGREDIENTS
1/2 cup all-purpose flour
1 pinch salt
2 tablespoons white sugar
1/4 cup milk
2 eggs, beaten
1 1/2 teaspoons grated lemon zest
2 large apples
2 tablespoons vegetable oil
1 tablespoon butter

DIRECTIONS
In a large bowl, mix flour, salt and sugar. Pour in milk, a little at a time, stirring to make a smooth batter.
Beat in eggs and lemon zest.
Core and peel apples, then cut in wedges.
Cut each wedge crosswise into thin slices.
Toss apples in batter to coat.
In a large skillet over medium heat, heat oil and butter.
Drop fritter mixture by spoonfuls into pan and cook, turning once, until golden brown.
Plate and sprinkle with sugar. Serve warm.

and don't forget... there's always fresh apple sauce...

Brian, I bought some Granny Smith (my fav) and was making an apple crisp and when I cut the apples the inside nearest the core had a light brownish like tinge. Any idea what caused that and if the apples are still good? Didn't want to taste to find out! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Laugh.gif" alt="" />

OH... yeah... I use apples a lot (esp. this time of year)...
and they are just abnormalities, usually like a small "bubble" in the apple flesh... They are just oxidized areas...
like when you cut up an apple and if you don't sprinkle with lemon juice, they turn brown...
They might be "older apples" too... considering florida is not known as the apple capitol of the world... <img src="http://www.traveltalkonline.com/forums/images/graemlins/Grin.gif" alt="" />
I would just cut around the spots and use the rest...

Brian, I did end up by cutting out the spots and used the apples. It seems that everytime I buy apples now they have those spots. As you say...it could be Florida and the apples are old. I cut around the discoloration and made the crisp...used an extra apple to compensate for what I cut out. Turned out pretty good.

And of course the old standard - apple pie.

annie, very good!
BTW... In lieu to raisins & dried cranberries, we also love black or red currants added with the apples...

Brian, I just made a simple apple crisp that I got from Land O Lakes, no raisins or anything. Next time I'll give it a try.

I usually use the one off the quaker oats box...
but sometimes get the packets of premade "gourmet" from our local farm stand... comes in little brown paper bags...
over priced!
That's OK, it's easy, but the quaker oats recipe is still the best IMO...
I think the same recipe has been on the box for like 100 years! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Laugh.gif" alt="" />
no matter what recipe you use, they are all pretty much the same...
butter, brown sugar, cinnamon, oats... and apples!

This recipe makes me drool! Nothing better than cooking with fresh apples! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Banana.gif" alt="" />

Brian, I think the recipe on the Quaker Oats package is the same as the one I got from Land O Lakes. Layer apples, mix oats, brown sugar, flour and butter together and cover the apples. Bake at 375 for 25 or 30 mins. It really was good last night. Wish I had some vanilla ice cream to top it off with.

Annie

i love apple crisp, esp with tart apples like granny smith. here's an ina garten recipe i have made numerous times and is always a hit:

http://www.foodnetwork.com/recipes/ina-garten/old-fashioned-apple-crisp-recipe/index.html

Here's another choice:

[color:"blue"]Caramel Apple Bars[/color]

[color:"blue"]INGREDIENTS:[/color]
1 cup packed brown sugar
1/2 cup butter or margarine, softened
1/4 cup shortening
1 3/4 cups all-purpose flour
1 1/2 cups quick-cooking oats
1 teaspoon salt
1/2 teaspoon baking soda
4 1/2 cups coarsely chopped peeled tart apples (3 medium) Granny Smiths, Mackintosh, MaCoons...
3 tablespoons all-purpose flour
1 bag (14 ounces) caramels

[color:"blue"]DIRECTIONS:[/color]
1. Heat oven to 400ºF. Mix brown sugar, butter and shortening in large bowl. Stir in 1 3/4 cups flour, the oats, salt and baking soda. Reserve 2 cups oat mixture; press remaining oat mixture in ungreased rectangular pan, 13x9x2 inches.
2. Toss apples and 3 tablespoons flour; spread over mixture in pan. Heat caramels over low heat, stirring occasionally, until melted; pour evenly over apples. Sprinkle with reserved oat mixture; press lightly.
3. Bake 25 to 30 minutes or until topping is golden brown and apples are tender. For 36 bars, cut into 6 rows by 6 rows while warm. Store covered in refrigerator.

Brian they all look so good...but you are going to kill this insulin pump diabetic...LOL

I am gong to give a few of these a try using Splenda, but sometimes it sucks because it does not interact with the ingredients like real sugar.

If I have to use sugar I just pump in a few more units

Michael I only use Splenda!! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Clapping.gif" alt="" /> I love apples and make crisp and a wonderful dessert given to me by Jim & Janet......I call it:

JANET'S YUMMY APPLE THINGY
Slice & pare a bunch of apples, ( I usually use 5-7 and double that if I double the recipe, which is often )also I love Mac's.
2 T. Splenda (or sugar)
2 T. cinnamon
2 T. flour

In large bowl combine apples and dry ingredients. Pour into greased lasagna pan. Top with Topping.

TOPPING:
1 C. flour
1 C. Splenda
1 1/2 sticks butter or marg
1 egg
Nuts are optional

Mix together and pour over apples. It's thick so spread around.
Bake 350 degrees for 45-50 min.

YUMMA!! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Clapping.gif" alt="" />

<img src="http://www.traveltalkonline.com/forums/images/graemlins/handshake.gif" alt="" /> Contessa

Thanks Tess I will give this one a shot. looks yummy

Have you tried using Stevia instead of Splenda.....there doesn't seem to have the aftertaste I get with Splenda.

Gretchen, I've found Stevia isn't as sweet. I only use one Splenda in coffee but need 2 Stevia. I haven't tried it in cooking.
Funny story......I bought a box of Stevia and found a number of the packets were sealed but empty. I wrote to the company and they promptly sent me 4 free coupons!! So....I've got plenty of reason to get more and try it.


<img src="http://www.traveltalkonline.com/forums/images/graemlins/handshake.gif" alt="" /> Contessa

Brian (or anyone else),

Do you know if regular oats would work in this as opposed to quick oats. I have lots of regular, but no quick.

Thanks.

MJ

I use whatever I have. I've never noticed a difference. <img src="http://www.traveltalkonline.com/forums/images/graemlins/Thumbsup.gif" alt="" />


<img src="http://www.traveltalkonline.com/forums/images/graemlins/handshake.gif" alt="" /> Contessa

OK, thanks. Will try this one out on the family.

MJ

The regular oats will work just fine, and will have a chewier texture. Better, IMHO.

I agree... the quick oats make it crunchier...

I made the Carmel Apple Bars last week and they were excellent the first day. After that, although they tasted really good, the topping was soggy. Is there a way to keep them crisp? I have the same problem with apple crisp, what I'm I doing wrong?

I've experienced the same. I think it's the nature of the beast of oatmeal....it's like a sponge therefore gets soggy. With apple crisp you could put it under the broiler (watch it carefully, the sugar in the crisp can burn), but the squares will just have to be enjoyed as they are.


<img src="http://www.traveltalkonline.com/forums/images/graemlins/handshake.gif" alt="" /> Contessa

I Just found another of my favorites for apples...
This is really GOOD!

[color:"blue"]Grilled Sausages with Caramelized Onions and Apples[/color]

INGREDIENTS
• 8 sausages
• 2 tablespoons butter
• 2 medium onions, halved and sliced
• 3 large apples - peeled, cored, and cut into thin wedges
• 2 tablespoons apple cider or red wine vinegar
• 2 tablespoons brown sugar, packed
• salt and pepper to taste

DIRECTIONS
1. Prepare grill for high heat.
2. With a fork, poke sausages several times. Place in a pot, cover with water, and simmer over medium-high heat until cooked through, about 7 minutes. Remove from heat, and set aside.
3. Warm butter in a skillet over medium heat. Stir in onions, and cook until soft and translucent. Stir in apples, vinegar, and brown sugar; cook, stirring gently, until caramelized, about 10 to 15 minutes. Season with salt and pepper.
4. Meanwhile, place sausages on grill (or under broiler), and cook until well browned. Serve on a mound of caramelized apples and onions.

peconic: tried this one tonight...i'm not crazy about sausages or apples, but these ingreds together--very good!! thanx <img src="http://www.traveltalkonline.com/forums/images/graemlins/Clapping.gif" alt="" />