Combine Honeycrisp apples, Granny Smith apples, and apple cider in a large stainless
arge bowl. Cut in cold butter/shortening with flour salt mixture
% and half the cold Granny Smith apples.
Crush or blend
Combine water, Granny Smith apple, ginger, and lemongrass in a 32-fluid ounce Mason jar or pitcher. Stir gently, cover, and refrigerate until flavors combine, at least 1 hour.
Combine pumpkin, cider, apple, applesauce, and pumpkin pie spice in a skillet over medium-low heat. Cook, stirring frequently, until pumpkin-apple butter is thickened, 10 to 12 minutes. Add honey and stevia-sugar blend.
Fill blender halfway with pumpkin-apple butter. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Pour into a lidded container. Repeat with remaining pumpkin-apple butter.
In large saucepan, combine wine, honey, vanilla and spices.
Cook over high heat until mixture boils.
Add Granny Smith apple.
Reduce heat and cook until liquid is reduced by half, about ten minutes.
Add McIntosh apples and pears.
Cook until fruit is tender and liquid is mostly evaporated and syrupy.
Top with whipped topping and serve.
Truly delicious.
Cook ingredients until thick.
Chunk 4 unpeeled Granny Smith apples; fold into thickened mixture, then fold in 1 (8 ounce) container of Cool Whip, thawed.
Top each serving with ground dry roasted peanuts.
In a small saucepan, whisk together vinegar, mustard and honey.
Set pan over medium-high heat and bring to a simmer.
Simmer until liquid reduces to 1/4 cup, about 3 minutes.
Spread mixture on toasted or grilled challah bread slices
Top with Brie and then chicken.
Using a vegetable peeler, shave apple into thin slices and arrange over chicken.
Top with second slice of bread.
Drain tuna and place in a medium-size bowl. Add mayonaise, lemon juice, celery and red onion.
Peel the Granny Smith apple, core and dice. Add to the tuna mixture.
Add freshly ground pepper to taste and gently combine mixture well.
Slice six slices from the bread loaf, about 1/2-inch thick. Cover the slices with the tuna mixture and top with the grated cheese.
Place slices on a cookie sheet and broil for 2-3 minutes. The cheese should be bubbly and the tuna mixture warmed through.
Serve immediately.
he bran mixture add eggs, apple butter and 2 tbsp oil and
owl mix 3/4 cup apple butter, apple juice, butter and egg together. Fold
ccording to spices in apple butter if the butter is particularly strong flavored
Preheat oven to 375 degrees F.
Remove the apple core, cutting to within 1/2 inch of the bottom of the apple.
You are creating a pocket to hold the filling.
Mix together the sugar, cinnamon, raisins, and oatmeal.
Place the apple in a baking dish lined with foil and top with the butter. Pour the water around the apple and slightly fold the foil around the apple.
Bake for 30-35 minutes, or until the apple and apple skin are soft. Let cool for 15 minutes.
Top with ice cream or whipped cream.
owl to combine.
Heat butter in large Dutch oven over
ot the top with the butter.
Brush the rim of
nd the spices into the apple juice; pour the syrup into
Separate crescent rolls and wrap around a wedge of peeled Granny Smith apple. Place in buttered baking dish. Continue until all crescent rolls are used. Sprinkle sugar mixture over the rolls. Pour melted butter over rolls and then the 12 ounces of Mountain Dew. Bake at 250\u00b0 for approximately 30 minutes. Check for brownness and texture of apple. Very good with whipped cream or a scoop of vanilla bean ice cream.
Heat butter in a saucepan. Add leeks and Granny Smith apple, cover and simmer until tender, for about 5 minutes.
Add the Calvados and reduce until almost evaporated. Stir in the cider vinegar, broth, apple cider and bring to a simmer.
Add the chicken and egg noodles to the broth, cover and cook until the chicken is cooked through, about 5 minutes.
Stir in the heavy cream, Gruyere and season to taste with salt and pepper. Garnish with chives.
To cook the apples: Place butter and sugar in a large
First, roll biscuits out as thin as possible.
Now wrap each apple quarter with dough and place seam-side down in a greased 13 x 9-inch pan.
Next, melt the butter and add brown and white sugar, cinnamon, lemon juice and water.
Bring to a boil and pour the liquid over the top of the dumplings until nearly covered. Bake at 350\u00b0 for about 30 minutes, until slightly brown on top. Serve warm with cream.
Makes 28 dumplings.