Hot Sticky Apples Recipes

CANDIED APPLES II

Steps:

• Lightly grease cookie sheets. Insert craft sticks into whole, stemmed apples.
• In a medium saucepan over medium-high heat, combine sugar, corn syrup and water. Heat to 300 to 310 degrees F (149 to 154 degrees C), or until a small amount of syrup dropped into cold water forms hard, brittle threads. Remove from heat and stir in food coloring.
• Holding apple by its stick, dip in syrup and remove and turn to coat evenly. Place on prepared sheets to harden.

SAUTEED APPLES

Steps:

• In a large skillet or saucepan, melt butter over medium heat; add apples. Cook, stirring constantly, until apples are almost tender, about 6 to 7 minutes.
• Dissolve cornstarch in water; add to skillet. Stir in brown sugar and cinnamon. Boil for 2 minutes, stirring occasionally. Remove from heat and serve warm.

HOT APPLE PUDDING

Steps:

• Mix first seven ingredients together in a casserole dish.
• For the sauce:
• In a small bowl mix the brown sugar, butter, and boiling water together.
• The boiling water should be enough to melt the butter.
• Pour sauce over apple mixture and bake uncovered for 40 minutes at 375°F.

STICKY APPLE CUPS

Steps:

• Halve each apple through the circumference and dig out the core with a dessert spoon from both halves, leaving bowl-shaped hollows behind.
• Mix together all the remaining ingredients except for the orange juice and fill the apples with the mixture. Fit them into a microwaveable dish and pour the orange juice on top. Cover and cook on Medium (500w) for 5-7 mins until soft. Cool for a few mins before serving with the yogurt or fromage frais.

APPLE STICKY BUNS

Steps:

• In a bowl, proof the yeast with warm water and about a teaspoon of the sugar. Once foamy, stir in the milk, softened butter, sugar, eggs and salt.
• Add the 3 cups of flour one cup at a time, stirring with a wooden spoon.Then, add just enough of the remaining flour until the dough gathers in the center of a bowl into a soft and shaggy mass.
• Knead the dough on a lightly floured board until smooth and elastic. Use the window pane method to test.
• Let the dough rise in a bowl, covered with a clean towel for 1 to 1 ½ hours, or until doubled in bulk.
• While the dough rises, prepare the filling. Wash, core and chop one Cosmic Crisp apple into little cubes. In a bowl, whisk together walnuts, brown sugar, white sugar and the cinnamon.
• Prepare the sticky caramel and Cosmic Crisps topping.In a bowl,use a rubber spatula to combine softened butter, brown sugar and golden syrup until it turns into a chunky paste. Divide this among two 9 inch round pie dishes or baking pans. Spread it with an angled spatula so that the entire bottom of the dishes are covered. Core and slice another Cosmic Crisp into thin pieces or dice them (I sliced half the apple and diced the other half). Arrange the Cosmic crisp apples slices (or cubes) on top of the brown sugar paste in a single layer.
• After the first rise, roll the dough using a rolling pin into a 10 x 15 inch rectangle. Sprinkle the filling mixture on top, pressing it with your fingers so that they sit well on the dough. Starting on the long edge, roll the dough tightly into a log, pressing the seams together well to seal it. Cut the log into 14-15 portions ( about 1 inch thickness each). Arrange them on top of the apples on the pans. Cover them with a clean towel and let them rise again for 40 minutes to 1 hour.
• Bake the sticky apple buns at 350 F, for 20-23 minutes, or until the tops are lightly golden. Allow them to cool slightly in the pan, then with pot holders, carefully turn them over onto rimmed plates or serving dishes. Serve warm.