Glazed Apple Rings Recipes

GLAZED APPLE CINNAMON RING

Steps:

• Preheat oven to 400°F Separate cinnamon rolls and flatten slightly. Arrange cinnamon rolls in an overlapping circular pattern on a baking stone or sheet pan.
• Peel, core and slice apples into rings. Place apple rings on top of cinnamon rolls. Sprinkle raisins and nuts evenly around ring. Top with sprinkling of cinnamon.
• Bake 20-25 minute or until a nice golden brown. Drizzle icing from cinnamon roll package on top of ring.

GLAZED APPLES

Steps:

• Core 2 apples and trim the tops and bottoms, then cut into thick rings. Heat 2 tablespoons butter in a large skillet over medium heat. Add the apple rings and cook 4 to 5 minutes per side. Add 1/4 cup pomegranate juice, 1 tablespoon sugar and a pinch of salt; simmer, turning, until the apples are glazed, 3 to 4 minutes. If making ahead, let cool, then refrigerate overnight; reheat in the microwave.

GLAZED APPLE RINGS

Steps:

• Melt butter in 10-inch skillet over medium heat. Cook several apple rings at a time in butter, turing once, until golden brown. (Add more butter if necessary.)
• Return all apple rings to skillet. Mix wine, lemon juice, ginger and cinnamon; pour over apples. Sprinkle with sugar. Cover and cook over medium heat about 5 minutes or just unitl apples are tender and glazed. Serve warm with whipped cream.

CANDIED APPLE RINGS OR SLICES

Steps:

• Slice the apples into thin rings.
• In a dutch oven or soup kettle put the water, sugar and red cinnamon candies.
• Bring the mixture to a boil and then reduce heat to medium, stirring occasionally.
• When the cinnamon candies have dissolved, add the apple rings.
• Simmer for 15 minutes on lowish heat until the apples are tender.
• While the apples are simmering, about every 5 minutes gently stir the mixture.
• When the apples are cooked, turn off the heat and allow the apples to cool in the syrup.
• They will continue to darken in color as they sit in the syrup.
• Serve either chilled or at room temperature.

GLAZED APPLE COOKIES

Steps:

• Beat shortening and brown sugar together until light and fluffy. Beat in egg and blend thoroughly.
• Stir together flour, baking soda, salt, cinnamon, cloves and nutmeg.
• Stir half the dry ingredients into creamed mixture. Stir in nuts, apple and raisins, then stir in remaining half of dry ingredients and milk. Mix well.
• Drop from tablespoon 1 1/2 inches apart onto lightly greased baking sheet. Bake in a preheated 400 degree oven for 10-12 minutes. Remove cookies to racks and while still warm, spread with glaze.
• To make Glaze: Combine powdered sugar, butter, vanilla and enough cream to make glaze of spreading consistency. Beat until smooth. Spread on warm cookies.

SWEET CINNAMON APPLE RINGS

Steps:

• Wash, and peel apples (peeling them is optional).
• Cut each apple into 1/2-inch thick rings.
• Use an apple corer to remove cores or remove seeds and cores after cutting into rings.
• Combine sugar, water, food coloring (if using) and cinnamon sticks in a large skillet.
• Stir over moderately low heat until sugar is dissolved.
• Cook 10 minutes over medium heat.
• Arrange apple rings in syrup.
• Cook, basting frequently with syrup in skillet, until apples are tender, about 6 to 10 minutes.
• Remove apples from syrup and use as garnish or serve in syrup as a side dish.
• Makes 16 apple rings, serving size is two-apple ring.

GLAZED APPLE RINGS

Steps:

• Core 2 of the apples and cut them crosswise with a hand-held slicing device into 1/8-inch-thick rings, discarding the ends. Butter a jelly-roll pan with 1 tablespoon of the butter and in it arrange the apple rings in one layer. Pour 1/4 cup of the lemon juice over the apple rings, turn the rings to coat them with the juice, and broil them under a preheated broiler about 4 inches from the heat for 6 minutes, or until the edges just begin to turn golden. Sprinkle about 1/4 teaspoon of sugar over each ring, broil the rings for 2 minutes more, or until they are glazed and golden, and transfer them to another jelly-roll pan to cool. Make more glazed apple rings in the same manner with the remaining apples, butter, lemon juice, and sugar. The glazed apple rings may be made 3 hours in advance, kept covered loosely at room temperature, and, if desired, reheated, arranged decoratively into 6 clusters of overlapping rings, in a buttered jelly-roll pan in a preheated 350°F. oven for 10 minutes before serving.

BABAS AU CALVADO WITH GLAZED APPLE RINGS

Steps:

• Make the babas:
• Butter eight 1/3-cup ring molds. In the bowl of an electric mixer proof the yeast with the sugar in the milk for 5 minutes, or until the mixture is foamy. Stir in 1/4 cup of the flour, stir the mixture until it is smooth, and let the sponge rise, covered, in a warm place for 20 minutes, or until it is double in bulk. In a small bowl whisk together lightly the egg and the salt. To the yeast mixture add the remaining 1/2 cup flour in 2 batches alternately with the egg mixture, beating well after each addition. Beat in the butter, 1 piece at a time, beating well after each addition, and the cinnamon and beat the dough, scraping down the side of the bowl, for 3 minutes. (The dough will be very soft.) Divide the dough among the prepared ring molds set in a jelly-roll pan, let the babas rise, uncovered, for 15 minutes, or until they are just even with the tops of the molds, and bake even with the tops of the molds, and bake them in the middle of preheated 375°F. oven for 15 minutes, or until they are golden. Transfer the babas in the molds to a rack set over another jelly-roll pan and let them cool for 10 minutes, or until they are only warm.
• Make the syrup while the babas are cooling:
• In a small saucepan combine the sugar and the water, bring the mixture to a boil, stirring until the sugar is dissolved, and simmer the syrup for 3 minutes. Remove the pan from the heat and stir in the Calvados.
• Make the glaze:
• In a small saucepan combine the jelly, the Calvados, and the sugar, bring the mixture to a boil, and simmer it, stirring, for 2 minutes.
• Run a thin, sharp knife around the center and side of each mold and invert the babas onto the rack. Reserve 1/2 cup of the syrup in a measuring cup, spoon the remaining syrup, heated to warm, over the babas, reusing the syrup that drips into the pan, until it is all absorbed, and let the babas stand for 15 minutes. The babas may be prepared up to this point 1 day in advance, kept on the rack set over the jelly-roll pan, and covered with foil.
• Brush the glaze, heated to warm, carefully over the babas. The babas may be glazed 1 hour in advance.
• Reserve 6 to 8 small apple rings. Arrange the remaining apple rings decoratively in overlapping rings on each of 6 to 8 plates, top them with the babas, and garnish each baba with a spoonful of the creème fraîche. Fold the reserved apple rings in half and roll the halves into cones to resemble flower buds. Garnish each baba with an apple-ring "bud" and drizzle some of the reserved syrup around it.