Apple Dandy Recipes
APPLE PANDOWDY
This apple pandowdy, which comes from a very old cookbook, is tangy and delicious. -Doreen Lindquist, Thompson, Manitoba
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 9 servings.
Number Of Ingredients 14
Steps:
- In a saucepan, combine brown sugar, 1/4 cup flour and 1/4 teaspoon salt. Add water and lemon juice; cook and stir over medium heat until thick. Cover and set aside. , In a bowl, combine baking powder and remaining flour and salt. Cut in 3 tablespoons butter. Add the milk and mix just until moistened (a few lumps will remain); set aside. , Arrange apples in a 1-1/2-quart baking dish; sprinkle with 1/2 teaspoon cinnamon. Add nutmeg, vanilla and remaining butter to sauce; pour over apples. Drop dough by spoonfuls over sauce. Combine remaining cinnamon and coarse sugar; sprinkle over dough. Bake at 350° until top is brown and apples are tender, about 55 minutes. Serve warm, with whipped cream if desired.
Nutrition Facts : Calories 260 calories, Fat 7g fat (4g saturated fat), Cholesterol 20mg cholesterol, Sodium 304mg sodium, Carbohydrate 47g carbohydrate (33g sugars, Fiber 2g fiber), Protein 3g protein.
APPLE PAN DOWDY
An old fashioned recipe my mother has made since 1954. You add a cooked syrup over the apples, and top with a flour combination topping. It is a different type of apple cobbler you will really enjoy. You can serve plain or top with milk or ice cream.
Provided by Peggy Fugate
Categories Desserts Fruit Dessert Recipes Apple Dessert Recipes
Time 1h20m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease a 9-inch square baking dish. Layer the sliced apples evenly into the baking dish.
- Mix together brown sugar and 1/4 cup flour in a saucepan, and stir in vinegar and water until the mixture is well blended and the sugar has dissolved. Bring to a simmer over low heat, and stir constantly until the mixture has thickened, about 3 minutes. Remove from heat, let cool for about 10 minutes, and stir in the vanilla extract and butter. Pour the mixture over the apple slices in the pan.
- Mix together 1 cup flour and the baking powder in a bowl until there are no more lumps, and cut the shortening into the flour mixture until the mixture forms crumbs the size of peas. Stir in the milk, and spread the batter over the apples and syrup.
- Bake in the preheated oven until the topping is golden brown and the apples are tender, about 35 minutes.
Nutrition Facts : Calories 307.1 calories, Carbohydrate 55.6 g, Cholesterol 7.5 mg, Fat 8.2 g, Fiber 2.5 g, Protein 3.9 g, SaturatedFat 3 g, Sodium 197.9 mg, Sugar 32.7 g
More about "apple dandy recipes"
APPLE PAN DOWDY RECIPE - KING ARTHUR BAKING
From kingarthurbaking.com
- Preheat the oven to 425°F. Lightly grease a 9" x 9" pan., Divide the pie crust dough into two pieces, one slightly larger than the other., Roll out the larger piece to fit into bottom and up the sides of the prepared pan., To make the filling: Peel, core and slice the apples into 1/4" slices, and toss them with sugar, salt, cinnamon, and nutmeg., Spoon the apples into the crust., To make the topping: Mix water and boiled cider, molasses, or maple syrup, and pour over the apples.
- Seal it to the bottom crust., To top the dowdy: Brush the top crust with milk and sprinkle with granulated sugar for a golden, crunchy crust., Bake the dowdy on the lowest oven rack for 45 minutes, then decrease the heat to 325° and continue to bake until the crust is well browned., Remove the dowdy from the oven and cool it on a rack for 5 minutes., After 5 minutes, take a knife and slash, in a random pattern, all the way through the dowdy., With a fork and spoon, gently lift pieces of crust from the bottom, and submerge pieces of the top crust; in effect, you're just really messing this whole thing up.
- Don't get carried away; crust pieces should remain in fairly large (2" square) chunks., Let the dish cool to warm before serving; it you serve it too hot, it will be very runny., Store, covered, in the refrigerator for up to five days; freeze for longer storage.
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