Rio Grande Fritter Cakes Recipes

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APPLE FRITTER CAKE



Apple Fritter Cake image

I was experimenting with a beer bread to make it into a dessert and came up with this delectable apple fritter cake. -Ann Marie Eberhart, Gig Harbor, Washington

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 12 servings.

Number Of Ingredients 12

3 cups all-purpose flour, sifted
1/4 cup sugar
2 tablespoons ground cinnamon
3 teaspoons baking powder
1 teaspoon salt
2 medium apples, peeled and chopped (about 2 cups)
1 bottle (12 ounces) beer or unsweetened apple juice, room temperature
1/4 cup butter, melted
ICING:
2 cups confectioners' sugar
3 to 5 tablespoons 2% milk
1/2 teaspoon vanilla extract

Steps:

  • Preheat oven to 350°. Line an 8-in. square baking pan with parchment, letting ends extend up sides., Whisk together the first 5 ingredients. Add apples and beer; mix just until blended (do not overmix; batter will be thick). Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 40-45 minutes., Lifting with parchment, immediately remove cake from pan. Brush all sides with melted butter. Cool. Meanwhile, combine all icing ingredients. Spread or drizzle over cooled cake.

Nutrition Facts : Calories 261 calories, Fat 4g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 350mg sodium, Carbohydrate 52g carbohydrate (27g sugars, Fiber 2g fiber), Protein 4g protein.

APPLE FRITTER CAKE



Apple Fritter Cake image

Make and share this Apple Fritter Cake recipe from Food.com.

Provided by Jazz Lover

Categories     Dessert

Time 1h20m

Yield 12 serving(s)

Number Of Ingredients 22

1 cup sliced apple
1/3 cup sugar
1/4 teaspoon cinnamon
1 small pinch freshly grated nutmeg
2 tablespoons cornstarch
2 teaspoons water
1/2 cup brown sugar
1/2 teaspoon cinnamon
1/3 cup butter
3/4 cup sugar
1/2 cup applesauce
1 teaspoon vanilla
2 eggs
2 1/4 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
1 cup Greek yogurt (you could use plain yogurt as well or sour cream)
2 cups powdered sugar
1 teaspoon vanilla
6 tablespoons milk

Steps:

  • For filling: Make your filling by combining apples, sugar, water, cinnamon and cornstarch in a small saucepan. Cook on low heat for 5 to 7 minutes, stirring constantly until the sauce is thickend and the apples are a bit soft. Set aside to cool. In a small bowl, mix the brown sugar and cinnamon together until well combined and set aside.
  • For Cake: Preheat oven to 350°. Grease and flour a 9×13 baking dish. Set aside.
  • Cream butter and sugar until light and fluffy, about 3 minutes. Add applesauce and vanilla and mix till combined. Add the eggs, one at a time, beating well after each addition.
  • Sift the dry ingredients together. Add the dry ingredients to the batter in three parts alternating with the yogurt in two parts, beginning and ending with the dry ingredients. Beat until just combined.
  • Spoon half of the batter into the prepared pan. Spoon the cooled apple mixture over the batter carefully and spread as evenly as possible. Sprinkle 2/3 of brown sugar cinnamon mixture over apples and cover with the rest of the batter. Sprinkle the rest of the brown sugar cinnamon mixture over the top.
  • Bake for 45-55 minutes, until a toothpick inserted into the center of the cake comes out clean.
  • For Glaze: While the cake is baking, make the glaze. In a bowl, mix the powdered sugar, vanilla, and milk until the glaze is desired consistency. When the cake comes out of the oven, immediately but carefully pour onto hot cake. Try to pour as evenly as possible. You might have to pick up the cake and tilt it to spread the glaze evenly. I even poured some out that pooled at the corners and repoured that over the top. Let the cake sit for awhile for the glaze to set.

Nutrition Facts : Calories 350.8, Fat 6.5, SaturatedFat 3.7, Cholesterol 45.6, Sodium 396.4, Carbohydrate 70.4, Fiber 1.2, Sugar 47.6, Protein 3.8

RIO GRANDE FRITTER CAKES



Rio Grande Fritter Cakes image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 10m

Yield 4 servings

Number Of Ingredients 8

1 package corn muffin mix (recommended: Jiffy mix)
1 egg
2 tablespoons vegetable oil, plus some for frying
3/4 cup milk
1 Anaheim or poblano chile pepper, seeded and very thinly sliced
1 cup frozen corn kernels
1 cup shredded Cheddar
Salt

Steps:

  • Combine dry mix with egg, 2 tablespoons oil and milk to make batter then stir in the chile peppers, corn and Cheddar. Heat a thin layer of vegetable oil in a large skillet and cook 6 small cakes, 3 inches each, at a time for 2 to 3 minutes on the first side and 1 to 2 minutes on the second side, until evenly deep golden in color. Transfer to a towel lined plate and salt the fritter cakes. Repeat, adding and heating a little additional oil for the second batch.

RIO GRANDE ESPECIAL



Rio Grande Especial image

I serve this as a build-your-own taco salad meal. Start with lettuce, tomatoes, sour cream, shredded cheddar, and crushed tostada chips. Top off with the piping hot meat mixture, kinda toss together, and enjoy!

Provided by Kim Grant

Categories     Salad     Taco Salad Recipes

Time 55m

Yield 4

Number Of Ingredients 12

1 pound ground beef
4 ½ cups water
1 (16 ounce) can tomato sauce
1 (12 ounce) can tomato paste
2 (4 ounce) cans chopped green chilies
1 cup instant rice
1 tablespoon white sugar
2 teaspoons chili powder
2 teaspoons minced garlic
2 teaspoons dried oregano
2 teaspoons ground cumin
2 teaspoons salt

Steps:

  • Cook and stir ground beef in a large skillet over medium-high heat until the beef is crumbly and completely browned, 7 to 10 minutes. Stir water, tomato sauce, tomato paste, green chilies, instant rice, sugar, chili powder, garlic, oregano, cumin, and salt together with the cooked ground beef.
  • Reduce heat to low, place a cover on the skillet, and cook mixture at a simmer until the flavors have blended and the beef is very tender, about 40 minutes.

Nutrition Facts : Calories 423.6 calories, Carbohydrate 49.7 g, Cholesterol 68.8 mg, Fat 14.7 g, Fiber 7.1 g, Protein 27 g, SaturatedFat 5.5 g, Sodium 3169.4 mg, Sugar 19.8 g

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