BRUSSELS SPROUTS BROWN BETTY
I had the idea to make a savory version of the family-favorite brown betty using vegetables in place of fruit, while keeping the classic crunchy bread crumb topping. The result is a creamy, decadent side that will turn anyone into a Brussels sprouts fan. -Shauna Havey, Roy, Utah
Provided by Taste of Home
Categories Side Dishes
Time 1h10m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 425°. In a large bowl, combine the first 6 ingredients; toss to coat. Transfer to a greased 13x9-in. baking dish. Bake, uncovered, 20 minutes. Stir in the cheese, cream and bacon. Bake until casserole is bubbly and starting to brown, 12-15 minutes longer., Meanwhile, place bread in a food processor or blender. Cover and pulse until crumbs form. Transfer to a small bowl and stir in butter. Sprinkle over casserole. Bake until topping is golden brown, 8-10 minutes longer. If desired, top with thyme before serving.
Nutrition Facts : Calories 301 calories, Fat 25g fat (13g saturated fat), Cholesterol 62mg cholesterol, Sodium 554mg sodium, Carbohydrate 9g carbohydrate (3g sugars, Fiber 3g fiber), Protein 12g protein.
APPLE BROWN BETTY
Provided by Ree Drummond : Food Network
Categories dessert
Time 1h15m
Yield 8 to 10 servings
Number Of Ingredients 4
Steps:
- Preheat the oven to 375 degrees F. Generously butter a 9-by-13-inch rectangular baking dish.
- Place half the diced bread in the baking dish, and then sprinkle on half the diced apples, half the brown sugar and half the butter. Repeat with another layer of bread, apples, brown sugar and butter. End by sprinkling 1/2 cup water all over the surface, a spoonful at a time.
- Bake, covered in foil, until the apples are tender, about 45 minutes. Remove the foil and bake for an additional 10 to 15 minutes to brown.
PEAR, ALMOND, AND DRIED-CHERRY BROWN BETTY
Brown Betty recipes started showing up in the late 1800s, although nobody is sure who "Betty" was. Traditionally, a brown Betty is made with apples, breadcrumbs, and spices. In this updated version, pears stand in for the apples and the breadcrumbs are enriched with almonds. Keep in mind that this dessert is best eaten the day it's made (but any leftovers would be nice for breakfast).
Provided by Julie Richardson
Yield Makes 8 to 10 servings
Number Of Ingredients 16
Steps:
- Combine cherries and brandy in small bowl; let soak until cherries soften, 1 to 2 hours. Drain (reserve brandy for another use).
- Preheat oven to 375°F. Combine bread pieces and almonds in processor. Using on/off turns, blend until mixture resembles very coarse crumbs. Spread crumb mixture evenly on rimmed baking sheet. Bake until crumb mixture is light golden and crisp, about 16 minutes. Transfer crumb mixture to medium bowl; toss with melted butter. Set aside. Maintain oven temperature.
- Mix 1 1/2 cups hot water and honey in 2-cup measuring cup. Combine drained cherries, brown sugar, lemon juice, lemon peel, cinnamon, nutmeg, sea salt, and cloves in large bowl; stir to blend well. Add pear cubes and toss to coat.
- Butter 9x9x2-inch metal baking pan. Sprinkle 1/3 of crumb mixture over bottom of prepared baking pan. Spread half of pear mixture over crumb mixture. Top with 1/3 of crumb mixture, then remaining pear mixture. Sprinkle remaining crumb mixture evenly over. Pour water-honey mixture over.
- Cover pan tightly with foil and bake 30 minutes. Remove foil and bake uncovered until crumb mixture is golden brown on top and pear filling is bubbling thickly at edges, about 45 minutes longer. Remove from oven and cool at least 20 minutes. do ahead Can be made 1 day ahead. Cool completely, then cover and chill. Rewarm uncovered in 300°F oven 15 to 20 minutes.
- Serve warm with vanilla ice cream.
APPLE BETTY WITH ALMOND CREAM
I love making this apple betty for friends during the peak of apple season. I plan a quick soup and bread meal, so we can get right to the dessert! -Elizabeth Godecke, Chicago, Illinois
Provided by Taste of Home
Categories Desserts
Time 3h15m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- Place apples in an ungreased 4- or 5-qt. slow cooker. In a large bowl, combine the bread, brown sugar, butter, extract, cinnamon, cardamom and salt; spoon over apples. Cover and cook on low 3-4 hours, until apples are tender., In a small bowl, beat cream until it begins to thicken. Add the sugar, lemon zest and extract; beat until soft peaks form. Serve with apple mixture.
Nutrition Facts : Calories 468 calories, Fat 23g fat (14g saturated fat), Cholesterol 71mg cholesterol, Sodium 224mg sodium, Carbohydrate 65g carbohydrate (45g sugars, Fiber 5g fiber), Protein 5g protein.
GRANDMA'S APPLE BROWN BETTY
This recipe belonged to my Grandma, she made it often. We love it, comfort food at it's best. Hope you enjoy!
Provided by Leslie
Categories Dessert
Time 1h15m
Yield 1 pan
Number Of Ingredients 8
Steps:
- Pre-heat oven to 350 degrees.
- Arrange slices in the bottom of a lightly greased 12x9 pan.
- Sprinkle with cinnamon.
- Mix flour and brown sugar.
- Cut in butter until crumbly and set aside.
- Syrup: Combine ingredients and stir well.
- Drizzle half of mixture over apples.
- Cover with flour mix.
- Pour remaining syrup over top.
- Bake at 350 for one hour.
RAISIN-CHALLAH APPLE BETTY
In this doubly lucky dessert, two Rosh Hashanah favorites-raisin challah and apples dipped in honey-come together in an ambrosial brown betty. Top it with sliced almonds and vanilla ice cream, and dig into a fruitful new year.
Provided by Martha Stewart
Categories Food & Cooking Seasonal Recipes Fall Recipes Apple Recipes
Time 1h30m
Yield Serves 6 to 8
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees. Brush an 8-by-8-inch baking dish with butter.
- Stir together brown sugar, cinnamon, and salt. In another bowl, toss apples with vinegar, 1/4 cup cider, and honey. Spoon half of apple mixture into prepared dish; sprinkle evenly with one-third of sugar mixture.
- Toss bread cubes with butter and remaining 1/4 cup cider. Spread half of bread mixture over apples in dish. Repeat layering with remaining apple mixture, one-third of sugar mixture, and remaining bread cubes. Sprinkle surface evenly with remaining sugar mixture and almonds; loosely cover with parchment-lined foil.
- Bake until apples in center of dish are tender and those along edges are bubbling, 45 to 50 minutes. Uncover and continue baking until liquid reduces to a syrup and surface is crisp, 10 to 12 minutes. Let cool slightly and serve warm with ice cream.
PEAR AND ALMOND BROWN BETTY
Ginger snap crumbs are layered with canned pear slices, topped with almonds and baked until bubbly for a comforting, old-fashioned dessert.
Provided by My Food and Family
Categories Recipes
Time 50m
Yield Makes 9 servings.
Number Of Ingredients 5
Steps:
- Preheat oven to 325°F. Drain pears, reserving 1/2 cup of the pear juice. Set reserved juice aside for later use. Spread half of the pear slices in lightly greased 9-inch square baking dish; sprinkle with half of the cookie crumbs. Repeat layers with remaining pears and remaining cookie crumbs; sprinkle evenly with almonds.
- Combine 1/2 cup reserved pear juice and the sugar; drizzle over ingredients in baking dish.
- Bake 25 to 30 min. or until hot and bubbly. Cool slightly. Serve warm topped with the whipped topping.
Nutrition Facts : Calories 220, Fat 4.5 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 0 mg, Sodium 135 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 2 g
ALMOND BROWNIES
With a perfect creamy frosting and just a touch of almond flavor, these easy-to-make brownies really are something special. Keep a can of chocolate syrup on hand for this delectable treat! -Didi Desjardins, Dartmouth, Massachusetts
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 3 dozen.
Number Of Ingredients 12
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in chocolate syrup and extract. Combine flour and salt; gradually add to chocolate mixture., Pour into a greased 13x9-in. baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean (brownies may appear moist). Cool on a wire rack., For frosting, in a microwave-safe bowl, melt chocolate chips and 1 cup whipped topping; stir until smooth. Cool. Fold in extract and remaining whipped topping. Spread over cooled brownies. Sprinkle with almonds. Store in the refrigerator.,
Nutrition Facts : Calories 149 calories, Fat 6g fat (4g saturated fat), Cholesterol 30mg cholesterol, Sodium 67mg sodium, Carbohydrate 21g carbohydrate (15g sugars, Fiber 1g fiber), Protein 2g protein.
PEAR, ALMOND, AND DRIED-CHERRY BROWN BETTY
Make and share this Pear, Almond, and Dried-Cherry Brown Betty recipe from Food.com.
Provided by Queen Dana
Categories Dessert
Time 1h30m
Yield 10 serving(s)
Number Of Ingredients 16
Steps:
- Combine cherries and brandy in small bowl; let soak until cherries soften, 1 to 2 hours. Drain (reserve brandy for another use).
- Preheat oven to 375°F Combine bread pieces and almonds in processor. Using on/off turns, blend until mixture resembles very coarse crumbs. Spread crumb mixture evenly on rimmed baking sheet. Bake until crumb mixture is light golden and crisp, about 16 minutes. Transfer crumb mixture to medium bowl; toss with melted butter. Set aside. Maintain oven temperature.
- Mix 1 1/2 cups hot water and honey in 2-cup measuring cup. Combine drained cherries, brown sugar, lemon juice, lemon peel, cinnamon, nutmeg, sea salt, and cloves in large bowl; stir to blend well. Add pear cubes and toss to coat.
- Butter 9x9x2-inch metal baking pan. Sprinkle 1/3 of crumb mixture over bottom of prepared baking pan. Spread half of pear mixture over crumb mixture. Top with 1/3 of crumb mixture, then remaining pear mixture. Sprinkle remaining crumb mixture evenly over. Pour water-honey mixture over.
- Cover pan tightly with foil and bake 30 minutes. Remove foil and bake uncovered until crumb mixture is golden brown on top and pear filling is bubbling thickly at edges, about 45 minutes longer. Remove from oven and cool at least 20 minutes. DO AHEAD Can be made 1 day ahead. Cool completely, then cover and chill. Rewarm uncovered in 300°F oven 15 to 20 minutes.
Nutrition Facts : Calories 295.4, Fat 11, SaturatedFat 4.2, Cholesterol 15.3, Sodium 199.2, Carbohydrate 49.9, Fiber 5.4, Sugar 33.9, Protein 3.8
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