nd salt.
Stir in apple and buttermilk and mix throughly
ooking spray.
Slice one apple into 1/8 inch slices
Heat oven to 400\u00b0F.
Combine apple, applesauce, and 1/4 tsp cinnamon in a bowl.
Separate biscuits and roll out each into a 6-inch circle.
Place biscuits onto greased baking sheet.
Spoon apple mixture onto the center of each biscuit, dividing evenly.
Fold biscuits in half and pinch the edges to seal.
Brush tops of each biscuit with melted butter. Combine sugar and the rest of the cinnamon; sprinkle over the tops.
Bake for 8-10 minutes or until edges are golden brown.
Serve warm with vanilla ice cream.
Unroll crescent dough and separate into 8 triangles. Roll up 1 apple wedge in each triangle. Pinch edges to seal. Place in a greased 8-inch square baking dish.
Preheat oven to 350 degrees F.
Pour the apple pie filling into a 13 x 9-inch baking pan.
In a small bowl, mix together cinnamon, nutmeg, allspice and sugar.
Sprinkle mixture over pie filling.
Pour dry cake mix over apples.
Dot with butter and sprinkle nuts on top.
Bake at 350 degrees F for 45 minutes to one hour, until cake is brown on top and bubbling on the sides.
Serve warm with ice cream or whipped topping.
Preheat oven to 200 deg Celsius. Prepare a 20cm round tin with cooking spray.
Beat eggs and sugar until light and fluffy.
Stir in milk, melted butter and the vanilla.
Combine flours then fold into mixture.
Pour mixture into prepared tin then arrange the apple slices on the top.
Combine cinnamon and sugar and sprinkle over top of cake.
Bake for about 30-35 minutes or until inserted skewer comes out clean.
Measure and sift all dry ingredients.
Beat eggs and milk together; slowly incorporating the dry ingredients.
Add the chopped apples.
In a heavy skillet on the stovetop, heat cooking oil over medium-high heat.
Drop teaspoon full of apple-batter into hot oil and fry until golden brown in color- 3 to 4 minutes on each side.
Remove from oil and drain on brown paper.
Cool and sprinkle with powdered sugar.
Makes 12 small fritters.
Eliminate the sugar and serve with pork roast.
ind that all overnight oatmeal recipes stick to the sides of
he same for the apple. Make sure your apple is sliced very
lass jar with 8 cups apple juice.
Add sugar, yeast
n, top back up with apple juice but leave at least
he larger center pieces of apple.
Coarsely chop end pieces
owl mix 3/4 cup apple butter, apple juice, butter and egg
SIMPLE SYRUP:
Stir together syrup ingredients in a small saucepan; boil over medium-high heat, stirring occasionally; reduce heat and simmer, stirring occasionally; altogether about 35 minutes until reduced to about 1 1/4 cups syrup.
SPARKLER:
Pour syrup into tall glass, add wine and liqueur; stir, add ice cubes and lemon wedge if desired.
NON-ALCOHOLIC VERSIONS:
Instead of wine, use apple juice or apple cider for a totally different kick. A splash of 7-Up (white) soda will cut the wine nicely, too.
In a tall glass, crush mint leaves with a muddler.
Top with ice, simple syrup, apple juice and vodka.
Garnish with red and green apples slices and serve.
auliflower florets, chopped celery, diced apple, paprika, soy sauce, dill weed
Place spinach leaves on a platter.
Mix through the tomatoes or apple slices if using.
Top with the alfalfa sprouts.
Pour over the dressing or serve on the side.
TO MAKE DRESSING:.
With a sharp knife remove lemon rind taking as little pith (the white part) as possible.
With the motor running, and using a metal blade, drop the lemon rind & mint down the tube.
When lemon and mint are finely chopped add the sugar, lemon juice, vinegar & pepper.
Process until well mixed.
he cavity with carrots, celery, apple, orange, and garlic; bind the
Roll one-half the pastry on floured surface into circle 1-inch larger than inverted pie pan.
Ease pastry into pan.
Combine cornstarch, Equal for Recipes, cinnamon, nutmeg and salt; sprinkle over apples in large bowl and toss.
Arrange apples in pie crust. Roll remaining pastry into circle large enough to fit top of pie. Place on top of pie; seal edges, trim and flute.
Slash top crust in pattern of your choice.
Bake in preheated 425\u00b0 oven until pastry is golden and apples are tender (40 to 50 minutes).
Cool on wire rack.
Add the butternut squash, apple, broth and water. Bring to