Apples Two Ways Recipes

APPLE FRITTERS TWO WAYS

Steps:

• Beat eggs with a pinch of salt. Add flour and baking powder and beat until smooth, lump free batter. Add cinnamon you if like it. Slowly pour in the milk and mix well.Let the batter rest while you're preparing apples.
• Using a vegetable peeler peel the skin and remove core of each apple with quick release apple corer. Once peeled, rub apples with lemon half to prevent from decoloring.
• Cut apples into ⅓ -¼ of an inch slices. Place in a bowl and drizzle with more lemon juice.
• In a deep pan preheat vegetable oil for frying to 350F. Measure it with a kitchen thermometer if you can.
• Dip apple rings into the batter letting go excess. Fry for a few minutes on each side until light golden brown. Transfer on a paper towel to absorb excess oil.
• Cut apples in cubes or pulse very quickly in food processor, mix into the batter. If the mixture seems too liquid add more flour passing it through the sieve to prevent lump formation.
• In a deep pan preheat vegetable oil for frying to 350F. You can measure it with a kitchen thermometer or do a test fritter. Drop a smaller ball of batter into the oil, if it starts to sizzle and rise to the top immediately, it's ready. The oil should not be smoking or burning. If it feels likes it is, lower the heat, wait a few minutes and do another test fritter.
• Using a tablespoon or even better a scoop take apple batter and drop it into Fry for a few minutes on each side until light golden brown. Discard fried apple patties on a paper towel to absorb excess oil.
• Place apple fritters on a serving plate and dust with powdered sugar.As an alternative roll each apple fritter in regular sugar.

APPLE CINNABON MUFFINS

Steps:

• Cut the apples and the cinnamon roll dough into small cubes and put aside.
• Preheat oven to 375°.
• Melt butter in a saucepan over medium heat. Once melted, add the cubed apples and the brown sugar, and stir.
• Once the mixture starts to bubble, reduce heat to a simmer. Let simmer while doing the next step.
• While the apples, brown sugar, and butter simmer, whisk the eggs, milk, cinnamon, and vanilla extract in a bowl.
• Add the cubed cinnamon roll dough into a greased muffin pan. Remove apple mixture from heat and spoon the mixture on top of the Cinnabon dough. Pour the whisked eggs, milk, cinnamon, and vanilla extract into each muffin tin. Leave a little room for the muffins to rise.
• Place muffin pan in oven and bake for about 15-20 minutes, or until golden brown.
• Remove from oven and drizzle the icing (from the can of cinnamon rolls) on each muffin if you so wish. Let cool. Remove from tin and enjoy!

STEWED APPLES RECIPE - TWO WAYS

Steps:

• Peel the apples, core and slice into thick chunks.
• Bring water to a boil in a saucepan, add apples to the steamer attachment, cover, cook for 5-10 minutes until softened.
• Remove from heat and serve as is, or, to make applesauce, use a stick blender to make a puree.
• If you'd like to add slippery elm powder for further gut-soothing effects, stir in ½ - 1 teaspoon to individual portions.
• Top with yoghurt, cinnamon, fruits and nuts as desired.

CANDY APPLES - 2 WAYS

Steps:

• Type 1:
• Rinse the apples, dry, remove the stem and insert a wooden stick.
• Spread a little sugar on a flat plate.
• Bring the remaining sugar, water, food coloring and vinegar to a boil. Boil vigorously until the liquid reaches 150°C / 300°F.
• Remove the pan from the heat. Immerse the apples in the syrup and rotate until they are completely covered. Roll the apples through the sugar on the plate and sprinkle with chopped nuts. Let dry before serving.
• Type 2:
• Rinse the apples, dry, remove the stem and insert a wooden stick.
• Bring the sugar, honey and water to a boil. Boil for 2-3 minutes.
• Pour the cream into a large pot and bring to a boil. Dissolve the chocolate in the cream, pour in the caramel and stir until thick and brown. This process should take about 15-20 minutes. Sample drops of the caramel on a plate to check if it is ready.
• Remove the pot from the heat. Immerse the apples in the caramel and rotate until they are completely covered. Place on oiled aluminum foil and sprinkle with chopped nuts. Let dry before serving.

APPLE STRUDEL TWO WAYS

Steps:

• METHOD ONE - QUICKEST:.
• Preheat oven to 375°F Using a slotted spoon, remove apples from the pie filling, discarding much of the thick liquid. Place in medium bowl; stir in walnuts, 1/2 teaspoon cinnamon, and lemon zest.
• In small bowl, combine 1/4 cup sugar and 1/2 teaspoon cinnamon and mix well. On work surface, place one sheet of filo dough. Brush with butter and sprinkle with a generous teaspoon of the cinnamon sugar mixture. Repeat layers, using all of the filo dough.
• Spoon apple filling across one long end of the filo stack, leaving a 2" border along one long edge and the sides. Brush edges around apple filling with butter. Fold in side edges, then roll up filo dough, enclosing the filling. Brush edge with butter and seal. Brush butter over the entire roll.
• Using two spatulas, carefully place on ungreased cookie sheet. Bake at 375F for 20-30 minutes or until pastry is golden brown and crisp. Cool on pan for 10 minutes, then using two spatulas, remove to wire rack to cool. Serve warm.
• METHOD 2 - QUICK ENOUGH:.
• Place apple slices in a medium saucepan with the apple juice, 1 tablespoon flour, a pinch of salt, and 1/4 cup brown sugar. Cook over medium heat until the apples are crisp-tender. Cool completely.
• To the apples stir in walnuts, 1/2 teaspoon cinnamon, and lemon zest.
• In small bowl, combine 1/4 cup sugar and 1/2 teaspoon cinnamon and mix well. On work surface, place one sheet of filo dough. Brush with butter and sprinkle with a generous teaspoon of the cinnamon sugar mixture. Repeat layers, using all of the filo dough.
• Spoon apple filling across one long end of the filo stack, leaving a 2" border along one long edge and the sides. Brush edges around apple filling with butter. Fold in side edges, then roll up filo dough, enclosing the filling. Brush edge with butter and seal. Brush butter over the entire roll.
• Using two spatulas, carefully place on ungreased cookie sheet. Bake at 375F for 20-30 minutes or until pastry is golden brown and crisp. Cool on pan for 10 minutes, then using two spatulas, remove to wire rack to cool. Serve warm.

BAKED APPLES RECIPE (TWO WAYS)

Steps:

• Heat the oven. Preheat the oven to 375 degrees F and adjust a rack in the center
• Make the cinnamon and brown sugar mixture. In a small bowl, combine the sugar, nuts, raisins or dried fruit of your choice. Add the cinnamon and cardamom. Mix well.

CRABAPPLE TWO WAYS: SLOW COOKER CHUTNEY & ICY LIQUEUR

Steps:

• For the chutney: Add all ingredients except the orange juice and zest, to the slow cooker and cook on low for 8-10 hours. Stir well, breaking up any large chunks. If your chutney appears a bit watery, continue to cook for 1-2 hours with the lid off. Finish with orange juice and zest and adjust seasoning to taste, if needed.
• To jar chutney: Wash and sterilize your canning jars. Bring a small saucepan to a low boil on your stovetop and add the jar lids (not the screw rims, just the flat tops). Fill a jar with hot chutney, leaving ¼ inch of space at the top. Wipe the edge of the jar down with a clean, moist cloth then, using tongs, pull a sterilized lid from the boiling water and place it on top of the filled jar. Screw the rim over the top. Repeat with remaining jars until all the chutney is canned. The jar lids should 'pop' down over the next few hours, indicating they have been properly sealed. If any do not 'pop' I recommend processing again, or storing in the fridge to eat first.
• For the liqueur: Place halves crabapples in a large, clean jar. Top with vodka, so that all the crabapples are covered and limited space is left open. Close jar securely and store in a cool, dry place for 2-3 weeks (longer for a stronger flavour). Strain the liquid using some folded cheesecloth. In a small saucepan, simmer sugar and water together until completely dissolved. Let cool. Add simple syrup to liqueur, starting with one cup, and increasing it slowly to suit your tastes. Store in a clean, glass bottle- furthermore, I like to store mine in the freezer! To serve, pour chilled liqueur into a martini glass (or at room temperature, into a short tumbler with ice) and garnish with a sprig of fresh rosemary.

APPLES TWO WAYS

Steps:

• Sautéed Apples
• Peel, core, and slice or dice the apples.
• Melt the butter in a skillet on medium-high heat, add the apples, and sauté for 5 minutes, stirring often. Add the cinnamon and sugar and cook, stirring occasionally, until the apples are tender. Add a splash of water or juice while the apples are cooking if they stick to the skillet.
• Baked Apples
• Preheat the oven to 400°. Cut the apples in half and core them. Place the halves cut-side down in an oiled baking dish. Bake until tender, 15 to 20 minutes.
• While the apples bake, mix together the sugar and cinnamon. When the apples are done, turn them over and sprinkle with the sugar mixture.
• Serving & Menu Ideas
• Put some apples in the oven to bake with Roasted Vegetable Curry (page 53), Two Potato Gratin (page 48), or Green & White Bean Gratin (page 57). Or top vanilla ice cream with these apples while they are still hot. Serve leftover apples for breakfast on oatmeal or yogurt.