Apple Cider Recipe By Tasty

HOMEMADE APPLE CIDER RECIPE BY TASTY

Steps:

• Place fruit and spices into a slow cooker.
• Add 8 cups of water.
• Cook on high heat for 3-4 hours.
• Uncover the slow cooker, and mash the softened fruit with a potato masher.
• Cover again and cook on low for 1-2 hours.
• Strain out fruit and spices from the slow cooker into a cheesecloth in a bowl.
• Wait about 20-30 minutes for the cheesecloth to cool. Squeeze out cider from cheesecloth into the bowl. Pour the cider back into the slow cooker.
• Serve warm.
• Enjoy!

APPLE CIDER BEIGNET RECIPE BY TASTY

Steps:

• Make the beignets: In a large skillet over medium-high heat, bring the apple cider to a boil, then cook until reduced by half, about 10 minutes. Remove the pan from heat and let cool.
• In a liquid measuring cup or medium bowl, whisk together the water, granulated sugar, and yeast. 3. Let sit for 10 minutes, until foamy.
• In a large bowl, whisk together the reduced apple cider, eggs, salt, 2 teaspoons apple pie spice, the evaporated milk, and melted butter.
• Add the yeast mixture to the egg mixture and stir to combine.
• Add half of the flour and stir with a wooden spoon to incorporate. Add the remaining flour and stir until the dough comes together in a ball.
• Turn the dough out onto a lightly floured surface. Knead until smooth, about 10 minutes.
• Grease a clean large bowl with nonstick spray and place the dough in the bowl. Cover with plastic wrap or a kitchen towel and let rise in a warm place for at least 2 hours, until the dough has doubled in size.
• In a small mixing bowl, whisk together powdered sugar and remaining tablespoon of apple pie spice. Set aside.
• Make the caramel: In a large skillet over medium-high heat, bring the apple cider to a boil and cook until reduced by half, about 10 minutes.
• Add the brown sugar to the reduced cider and continue cooking until the sugar dissolves completely and the mixture turns a deep amber color, about 5 minutes.
• Add the heavy cream and whisk quickly to incorporate. Gradually add the cubed butter and whisk to melt completely. Whisk in the salt, then remove the pot from the heat. Cover with a lid to keep warm until ready to serve.
• In a large pot, heat the canola oil over medium heat until it reaches 350°F (180°C). Place a wire rack over a baking sheet and set nearby.
• Turn the dough out onto a lightly floured surface and roll into a 12-inch (30 cm) square. Cut the dough into 36 2-inch (5 cm) squares.
• Working in batches, fry the dough squares in the hot oil until light golden brown, about 1 minute per side. Transfer to the wire rack and immediately dust with the apple pie spice sugar.
• Serve the beignets warm with the cider caramel alongside for dipping.
• Enjoy!

HOMEMADE APPLE CIDER

Steps:

• Place apples in a large stockpot and add enough water cover by at least 2 inches. Stir in sugar, cinnamon, and allspice. Bring to a boil. Boil, uncovered, for 1 hour. Cover pot, reduce heat, and simmer for 2 hours.
• Strain apple mixture though a fine mesh sieve. Discard solids. Drain cider again though a cheesecloth lined sieve. Refrigerate until cold.

APPLE CIDER DOUGHNUTS RECIPE BY TASTY

Steps:

• Bring apple cider to a boil over medium-high heat. Reduce down to ½ cup (120 ml) (takes about 20-25 minutes).
• Pour into a large glass measuring cup.
• Add butter to hot cider and stir to melt. Set aside, cool.
• In a large bowl, whisk together eggs with white and brown sugar. Add cooled cider/butter mixture, sour cream, and vanilla extract.
• In a large bowl or in a fine mesh strainer set over the wet ingredients, sift together flour, baking powder, salt, cinnamon, and nutmeg.
• Using a wooden spoon, mix dry ingredients into the wet until just incorporated.
• Cover and chill for 1 hour.
• On a very well-floured surface, roll out the cooled dough to about ¾-inch (2 cm) thickness and cut into donut shapes using pastry cutters or a mason jar/cup and a bottle cap/shot glass. Chill cut donuts 10 minutes more if necessary.
• Heat oil to 350˚F (180˚C).
• Fry donuts, 3-4 at a time, flipping occasionally until golden on both sides.
• Remove to a paper towel lined baking sheet to drain. Roll in cinnamon sugar while still warm.
• Enjoy!

EASY APPLE CIDER

Steps:

• In a slow cooker, combine apple cider and cinnamon sticks. Wrap allspice and cloves in a small piece of cheesecloth, and add to pot. Stir in brown sugar. Bring to a boil over high heat. Reduce heat, and keep warm.

APPLE CIDER RECIPE BY TASTY

Steps:

• Place the apples, cinnamon sticks, ginger, cloves, and salt in an 8-quart (7.5-liters) slow cooker. Pour the water over the apples.
• Cover and cook on high for at least 8 hours, or overnight (up to 24 hours).
• Remove the solids from the cider, pressing the pulp to extract as much liquid as possible.
• Whisk in the brown sugar until dissolved.
• Serve hot, or store in the refrigerator to serve later. Reheat before serving.
• Enjoy!

APPLE CIDER FUNNEL CAKE RECIPE BY TASTY

Steps:

• Combine flour, salt, cinnamon, allspice and baking powder in a bowl.
• In separate bowl, combine eggs, sugar and vanilla. Blend.
• Add apple cider and milk. Blend until well incorporated.
• Slowly add the dry ingredients to the wet ingredients, blend until you have a smooth and creamy batter.
• Heat vegetable oil in a deep skillet.
• Transfer the batter into a zipper bag and trim the corner.
• Pour batter in funnel cake shapes into the hot oil. Once golden brown, flip and cook the other side (1 min max).
• Remove and drain on paper towel.
• Dust with powdered sugar and top with ice cream.
• Nutrition Calories: 2301 Fat: 139 grams Carbs: 249 grams Fiber: 4 grams Sugars: 161 grams Protein: 18 grams
• Enjoy!

SPIKED APPLE CIDER RECIPE BY TASTY

Steps:

• Add the apple cider, cinnamon sticks, and allspice berries to a slow cooker. Turn the heat setting to high, cover, and warm for 30-60 minutes, or until steaming. Once steaming, reduce the heat setting to warm.
• Add the apples and rum and stir to combine.
• Ladle into mugs and garnish with cinnamon sticks.
• Enjoy!

APPLE CIDER VINEGAR RECIPE BY TASTY

Steps:

• Place the apple peels and cores (optional) in a quart-sized jar with a wide mouth.
• Cover the peels completely with the water.
• Add the sugar and stir.
• Make sure your scraps are completely covered with water.
• Cover the mouth of the jar with a coffee filter or a thin cloth, then screw on the outer ring of the lid.
• Let sit in a dark area at room temperature for 1-2 weeks, stirring the mix once a day to stimulate proper fermentation and prevent mold from forming.
• When you notice some fizz and a significant amount of bubbles on the surface, strain out the scraps and compost them.
• Put the liquid back in the jar, cover with a coffee filter or a thin cloth, and let it sit.
• Taste it once a week and once it has reached your desired level acidity, cover with a lid or transfer to a closed bottle to stop the fermentation.
• The apple cider vinegar will keep for about a year in the refrigerator.
• Enjoy!

HOT APPLE CIDER

Steps:

• Fill the filter-lined basket of a large automatic percolator with the brown sugar, cloves, allspice and cinnamon sticks. Prepare as you would coffee according to manufacturer's directions, but substitute cider for water.

APPLE CIDER COBBLER

Steps:

• For the apple filling: Preheat the oven to 350 degrees F. Butter a 13-by-9-inch baking dish.
• Combine the apples, sugar, apple cider, cinnamon, nutmeg, lemon zest and juice in a Dutch oven or large saucepan over medium heat. Cook until the apples begin to soften, 5 to 10 minutes. Remove from the heat, then add the butter, cornstarch, vanilla and salt. Pour into the prepared dish.
• For the topping: Mix the baking mix, buttermilk, sugar and melted butter in a medium bowl and whisk to combine. Spoon the topping over the apple mixture with an ice cream scoop. Bake until the top is golden brown and the edges are bubbly, 35 to 40 minutes. Serve warm with ice cream, if desired.