Apple Raisin Frittata Recipes

APPLE CHEDDAR FRITTATA

Steps:

• In a medium iron proof skillet, melt the butter over medium heat. Cover the skillet with the sliced apples.
• In a small bowl, whisk the eggs together well. Stir in 1/3 cup of cheese. Pour the egg mixture over the apples and sprinkle with salt and pepper. Allow it to cook without stirring it until the edges are set and the top is starting to set, about 5-7 minutes.
• Meanwhile, preheat your oven's broiler. Add the remaining 1/3 cup of cheese to the top of the eggs and carefully transfer the pan to the oven. Place it about 6 inches from the broiler. Broil until the top is set. It will be starting to brown and the cheese will be bubbly. Cut into wedges and serve. Enjoy!

EASY HOMEMADE APPLE FRITTERS

Steps:

• Dice your apples, place in a bowl and add lemon juice. This will prevent the apples from browning.
• In a large bowl, whisk eggs. Add milk, vanilla, and cooled melted butter (don't add it hot, you'll cook your eggs!) Whisk together with a fork until it is all combined.
• In another medium sized bowl, combine the flour, sugar, baking powder, cinnamon, salt, nutmeg, and ground ginger.
• Add dry ingredients to wet and mix well until a loose dough is formed. Fold in the apples.
• Fill a frying pan or sauce pan with about 3-4 cups of oil or so that you have about 3-4 inches of oil in your pan. Heat oil over medium heat until the oil reaches 375°F with a candy thermometer or an instant read thermometer. If you don't have a thermometer, use the wooden spoon test (see notes).
• Use a measuring cup to drop batter into oil, 1/4 cup or 1/3 cup. Fry until the outside is golden brown. Flip and fry other side until golden brown, for a total of about 4-5 minutes. You'll know they're done if you insert a small knife into the center and it comes clean. If not, fry a little longer so that the center is fully cooked. This time will depend on the size of your fritter.
• Use a slotted spoon to transfer to a paper towel-lined cooling rack and let cool. Repeat with all the batter.

YEAST RAISED APPLE FRITTERS

Steps:

• Cook the apples in the sugar, butter, salt and spice until they turn a bit golden brown.
• In the meantime, reduce the cider and cider vinegar by half.
• When the apples are starting to get some color, add the reduced liquids and cook together until almost dry. If the apples are getting too much color before the liquid reduces sufficiently, simple drain them in a colander and call them done.
• Set aside.
• This dough uses the straight dough method, so just put all the ingredients in the bowl of your stand mixer fitted with the dough hook and turn it on medium-low speed.
• Once the dough has come together, turn the speed up just a bit and let the mixer knead the dough for about 5 minutes. The dough will be extremely soft--sort of on the edge of being a batter.
• Spray the top of the dough very well with pan spray and then cover and let rise in a warm place for about 2 hours. It does not need to double, and it might not because of all the yolks and butter.
• Once the dough has risen, spray your hands well with pan spray (or rub them with coconut oil or something) and press the gases out of the dough.
• Press the dough up the sides of the pan a bit and then put about 1/3 of the apple mixture in the center.
• Fold all the sides in and press down again. Pan spray as necessary to keep things from sticking.
• Press the dough down again and up the sides of the bowl, and add another third of the apples.
• Fold in and then add the last third of the apple in the same way. Press down and fold over a couple of more times.
• There will be a lot of apples, so if some poke out, don't worry. Just keep going.
• Cover and let rest for about 20 minutes.
• Place the sugar, salt and baking spice in a gallon-sized zip top bag. Shake to distribute the spices and salt. Taste and add a bit more seasoning if necessary.
• Heat the oil to 350F.
• Have a cooling rack set over several layers of paper towels ready.
• When the oil has reached 350F, scoop the batter using a 1.5 ounce disher (about 3 tablespoons). Fry no more than four at a time. Total fry time will be about 5 minutes, until the fritters are a lovely deep golden brown.
• Place the first four on the draining rack.
• When the oil is back to temperature, fry four more.
• While those four are frying, place the first four in the gallon bag and shake so the fritters are completely covered with the spiced powdered sugar.
• Continue frying and "sugaring" until all the fritters are done.
• Dig right in.
• They are lovely with a scoop of vanilla ice cream, too.

APPLE RAISIN FRENCH TOAST STRATA

Steps:

• Coat a 9x13 inch baking dish with cooking spray. Arrange 1/2 of the cubed raisin bread in the bottom of the dish. Sprinkle the cream cheese evenly over the bread, and top with the apples. If you like extra raisins, add them now. Top with remaining bread.
• In a large bowl, beat the eggs with the cream, butter, and maple syrup. Pour over the bread mixture. Cover with plastic wrap, and press down so that all bread pieces are soaked. Refrigerate at least 2 hours.
• Preheat oven to 325 degrees F (165 degrees C).
• Bake 45 minutes in the preheated oven. Let stand for 10 minutes before serving.

APPLE RAISIN TART

Steps:

• Preheat the oven to 350 degrees F.
• Crust: Combine the butter, flour and salt in the food processor. Pulse until the mixture looks like grated Parmesan. Drizzle in half of the ice water and pulse until the mixture forms a rough ball, adding the remaining water if needed. Remove the dough from the food processor, form it into a disk, wrap in plastic and refrigerate for at least 1 hour.
• Filling: Cook's Note: Enough for 2 tarts. It's easier to make a larger quantity and it will last in the refrigerator for months.)
• In a small saucepan melt the butter and cook it until it starts to brown and begins to smell like hazelnuts. Transfer the butter to the bowl of a stand mixer equipped with a paddle, then add the sugar and beat together on a medium speed. Gradually add the flour. Once the flour is incorporated, add the eggs, 1 at a time. Beat in the vanilla bean seeds.
• Apples: In a large saute pan over medium heat, melt the butter. Add the apples and sugar and cook until they start to soften, about 6 to 7 minutes. Pull the pan off the burner and add the brandy. Return to the fire and flambe, if desired, or just let the alcohol burn off. Toss in the raisins and reserve.
• Assembly: Remove the dough from the refrigerator 15 minutes before ready to use, this will allow the dough to soften and come to room temperature.
• Dust a clean work surface with flour. Roll the dough out to about 1/8-inch thickness and lay it into a 9-inch tart pan with lots of overhang on the sides. Schmear half of the filling into the bottom of the tart pan and top with the apple mixture. Fold the dough overhang over the top of the apples. Brush the dough with the egg wash. Refrigerate the other half of the filling for another use.
• Bake the tart in the preheated oven until the top is golden brown and slightly crispy, about 35 to 40 minutes. Remove the tart from the oven, cut into wedges and serve.

APPLE RAISIN FRITTATA

Steps:

• 1. Spray 9 x 13-inch baking dish with cooking spray. 2. Blend oats until a fine powder. 3. Whisk together eggs, rum extract, brown sugar, milk and cream. 4. Arrange bread cubes in prepared dish. 5. Add raisins, almonds and apple pie filling to bread and stir. 6. Stir in oats. 7. Refrigerate for at least a couple hours or overnight. 8. Bake at 350° for 55 minutes or until center is set. 9. Serve with additional half and half.