o taste.
For the Apple Salad:
Heat 3/4 cup
Drain pineapple (reserve juice).
Combine sugar, pineapple juice, flour, egg and vinegar.
Cook until thick using a wire whisk to stir.
Cool slightly and combine with pineapple and marshmallows.
Refrigerate overnight.
Combine pineapple mixture with Cool Whip, apples and nuts.
Chill and enjoy!
It really does taste like a taffy apple!
Cook in pan juice from pineapple, flour, sugar, egg and vinegar until thick, about 10 to 15 minutes; cool.\tAdd to Cool Whip and pour over apples, pineapple and marshmallows; nuts may be added.
Mix well and chill.
I use Spanish cocktail peanuts for the nuts.
Tastes like a taffy apple.
Best if made the day before and nuts added a couple of hours before serving.
Mix flour, sugar, pineapple juice, apple cider vinegar and egg in a saucepan.
Stir over medium heat until thickened.
Cool 1 hour or overnight in a small bowl.
Mix with apples, pineapple and nuts (reserve some nuts to cover salad as a topping).
Add Cool Whip and top with leftover nuts.
You can use 16 ounce Cool Whip to last a little longer.
Drain pineapple and combine juice with sugar, flour and vinegar. Add egg and blend well. Cook and stir until thick.
Cool completely. Fold in peanuts, apple, pineapple and Cool Whip.
Mix flour, sugar, pineapple juice, egg and vinegar in a saucepan.
Simmer to thicken.
Let cool.
Add Cool Whip to the thickened mixture and mix well.
Add apples and half of the peanuts (if necessary you may need to add another apple).
Put in serving bowl and top with remaining peanuts.
Chill, serve and enjoy!
Mix eggs, sugar, flour, and vinegar or apple cider in
medium saucepan.
Bring to a boil.
Remove from heat and combine with apples, pineapple, peanuts and cool whip. Store in refrigerator for 24 hours before serving.
This is a double batch.
Makes 10 to 12 servings.
Drain juices from pineapple and combine pineapple with egg, sugar, flour and vinegar in a small saucepan.
Stir over medium heat until thickened.
Cool completely.
Fold in whipped topping and 1/2 cup peanuts.
Peel, core and slice apples.
Then fold apples into pineapple mixture.
Serve with 1/2 cup peanuts on top. Tastes just like a taffy apple without the mess.
Drain pineapple.
Mix the flour, sugar, apple juice and egg. Cook over low heat until thick.
Refrigerate sauce until cool. Add Cool Whip, apples, pineapple and 1/2 cup nuts.
Mix flour, sugar, pineapple and juice, egg and apple cider vinegar in small pan. Stir over medium heat until thick. Refrigerate until cool. Fold into Cool Whip with chopped apples and 1/2 cup peanuts. Sprinkle remaining peanuts on top.
br>Meanwhile, make the apple salad: Mix the carrots, apple, apple juice, lemon juice
Cook first 4 ingredients until thickened and then cool.
Add fruit and nuts to thickened mixture and mix well.
Add Cool Whip to apple mixture.
Chill for 2 hours or more.
he mixture over the potato salad and stir in lightly.
How to Make Fresh broccoli and Apple Salad with Walnuts:
1. Toast walnuts over medium/ high heat, tossing them occasionally so they don't burn. Heat about 4-5 minutes. Chop walnuts coarsely.
Drain chickpeas and rinse under cold running water.
Peel, core and roughly chop apples.
Mix apples in a bowl with apple juice and raisins; leave to marinate a while.
In a large non stick skillet, heat butter and fry diced bacon until crisp.
Add diced onion and continue frying 8 to 10 minutes.
Add chickpeas and fry until heated through (about 10 minutes).
Season to taste and serve with apple salad.
Simply mix everything together well. Chill for at least one hour before serving. It tastes much better if allowed to chill overnight.
Serve on toasted bread, croissants, or lettuce leaves. This easy chicken salad recipe also tastes great in pita pockets or hollowed tomato cups. Also try different breads such as Ciabatta or raisin bread.
Boil unopened can of condensed milk in a large pan of water for 5 hours.
Make sure the can is always submerged.
In graham cracker crust, slice apple with skin.
Pour taffy from condensed milk over apple slices.
Sprinkle with chopped nut topping.
Chop apples into small pieces.
Add sugar, eggs, flour and vinegar.
Drain pineapple and add to mixture.
Chop peanuts and add to mixture.
Fold in Cool Whip.
Refrigerate.
Cook pineapple juice, egg, sugar, flour and vinegar until thick; cool.
Dice apples (leave peeling on).
Mix together all ingredients.
Sprinkle more peanuts over top.
Refrigerate.
Mix together crushed pineapple and cut up apples.
Place in covered container and refrigerate.
In saucepan, cook pineapple juice, egg, sugar, cider vinegar and flour until thick.
Set in refrigerator overnight.
Before serving, fold Cool Whip into cooked mixture.
Then add Spanish peanuts.
Then add apple and pineapple mixture.
Serve.
Makes a good-size bowl.
(Leave peels on apples.)