% and half the cold Granny Smith apples.
Crush or blend
n to prevent browning. Cut Granny Smith same way, but leave skin
owl. Peel, core, and slice Granny Smith's to desired thickness (prefer
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.
Mix all together and refrigerate for 2 hours.
Serve with Granny Smith apples, sliced medium thin.
nd core 2 of the Granny Smith apples; cut lengthwise into very
Peel and slice fruit.
Blend in blender until reasonably smooth.
If you find the granny smith and spinach are too tart add some maple syrup or sweetener to taste.
A Golden Delicious apple can be substituted for the Granny Smith. (I prefer to use a Golden, myself).
I used spinach (can be fresh or frozen) but arugula or kale would also work. The amount is approximate.
an.
Slice up 5 Granny Smith apples. (Keep them from browning
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.
cook, covered, stirring occasionally, until Granny Smith apple slices are tender and
Mix the cool Whip and pudding mix.
Add the apples, and mix it up.
You can add the chopped nuts on top if you like.
Note: I used Granny Smith apples because it is really sweet. ALSO, I added 2 scoops of unflavored protien powder.
Preheat oven to 425\u00b0; line a 9-inch pie plate with 1 rolled-out crust.
Put the apples in a large bowl, add the lemon juice, and toss to coat.
Separately, combine the sugar, flour, cinnamon, and nutmeg, mix thoroughly, then add to the apples.
Gently stir until the apples are thoroughly coated, then spoon the mixture evenly into the crust.
Dot the top with the butter.
Brush the rim of the crust with water, cover with the second rolled-out crust, seal and flute or crimp the edges, and cut a few steam vents in the top.
Make ...
Peel, core, dice Red Delicious, Granny apples and place in lemon
Mix all ingredients (except almonds and caramel topping) in bowl on low speed until well blended.
Pour into 8-inch pie plate. Top with caramel ice cream topping and sprinkle with slivered almonds.
Refrigerate 2 to 3 hours.
Garnish dip with Granny Smith apple slices.
Yum!
Soak apples overnight in the pineapple juice.
Combine cream cheese, brown sugar, vanilla and Heath Bits to make a stiff dip.
Combine pineapple, flour, juice, sugar and egg together.
Cook on low until thick.
Cool completely.
Combine mixture with cut up apples, 1/2 cup nuts and Cool Whip.
Top with remaining nuts.
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.
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.
Wash and drain salad greens, toss sliced apples, blue cheese and walnuts with salad greens in a large bowl.
Pour raspberry dressing over the salad to taste.
Serve on chilled salad plates.
Process honeydew melon, sweet potato, Granny Smith apple, lemon, kale leaves, and ginger root in a juicer. Stir juice thoroughly.
Pour juice into two 1-pint jars. Chill before serving.