CHEDDAR AND APPLE TOAST
Just like mac & cheese and pb&j, apples and cheddar cheese are a dynamic duo. This cheese toast pairs them together sweetly, with a touch of cinnamon.
Provided by My Food and Family
Categories Home
Time 15m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Heat oven to 400ºF.
- Place bread slices in single layer on baking sheet. Bake 4 min. on each side or until lightly toasted on both sides.
- Meanwhile, melt butter in medium skillet on medium-high heat. Add apples; cook 2 to 3 min. or until slightly softened. Stir in sugar and cinnamon; cook and stir 2 min. or until apples are tender.
- Sprinkle half the cheese evenly over toast slices; top with apples and remaining cheese. Bake 2 to 3 min. or until cheese is melted.
Nutrition Facts : Calories 240, Fat 12 g, SaturatedFat 7 g, TransFat 0.5 g, Cholesterol 30 mg, Sodium 380 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 9 g
APPLE CHEDDAR WALNUT BREAD
Make and share this Apple Cheddar Walnut Bread recipe from Food.com.
Provided by loof751
Categories Breads
Time 1h25m
Yield 1 loaf
Number Of Ingredients 9
Steps:
- Combine the self-rising flour, sugar, and cinnamon in a large bowl and mix well. Stir in the walnuts.
- Combine the chopped apples, butter, cheese, milk, and eggs in a medium bowl and mix well.
- Add the apple mixture to the flour mixture and stir until combined (batter will be lumpy).
- Pour batter into a greased and floured 5x9 loaf pan. Bake at 350 degrees for 60-70 minutes. Cover loaf with foil during the last 15 minutes if necessary to prevent overbrowning. Invert onto a wire rack to cool.
Nutrition Facts : Calories 3108.1, Fat 163.4, SaturatedFat 78.8, Cholesterol 683.9, Sodium 4512.6, Carbohydrate 358.2, Fiber 15.9, Sugar 155.4, Protein 63.8
APPLE CHEDDAR WALNUT TOASTS
Make and share this Apple Cheddar Walnut Toasts recipe from Food.com.
Provided by Sharon123
Categories Cheese
Time 20m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat the broiler. Place the bread slices on a baking sheet and toast lightly on both sides under the broiler.
- Remove toast from broiler and place 2 apple slices on each toast. Mound the cheese on top. Press the walnut pieces into the cheese. Now return to the broiler until cheese and walnuts are lightly browned.
- Sprinkle with black pepper, if desired. Serve and enjoy!
Nutrition Facts : Calories 227.5, Fat 19, SaturatedFat 6.9, Cholesterol 29.7, Sodium 176.1, Carbohydrate 7.2, Fiber 1.8, Sugar 4.1, Protein 9.3
APPLE CIDER GLAZED DOUGHNUTS WITH BACON AND TOASTED WALNUTS
Provided by Anne Burrell
Time 30m
Yield 6 doughnuts
Number Of Ingredients 17
Steps:
- For the topping: Preheat the oven to 325 degrees F.
- Place the walnuts on a baking sheet in a single layer and toast until golden brown and fragrant, 5 to 7 minutes. Let cool slightly and chop. Put in a shallow dish with the bacon and mix together. Set aside.
- For the apple cider glaze: In a small saucepot, add the apple cider, brown sugar, vanilla extract, cinnamon and a squeeze of lemon juice. Bring to a boil over high heat and then reduce to a simmer. Simmer until syrupy and reduced by half, about 10 minutes. Let cool.
- Put the confectioners' sugar in a bowl and slowly pour in 1/4 cup of the glaze, a little at a time. Whisk together until smooth.
- To top the doughnuts: Gently dip the top of each plain doughnut into the glaze and let any excess drip back into the bowl. Next, lightly dip the glazed tops into the chopped walnuts and bacon. Place on a wire rack to let set.
- Bring the milk to a simmer in a 1-quart heavy saucepan, then remove from the heat and stir in the sugar and salt. Pour into a large bowl and let cool slightly.
- While the milk is cooling, dissolve the yeast in 2 tablespoons warm water in a small bowl, stirring. Let stand for 5 minutes.
- Stir the yeast mixture into the milk mixture along with the oil, lemon zest and eggs. Stir in 2 1/2 cups of the flour with a wooden spoon to make a very soft dough. Spread 1 cup of the flour on a work surface and put the dough on top, scraping it from the bowl with a rubber spatula. Knead the dough for about 5 minutes, incorporating all of the flour from the work surface and adding just enough additional flour (if necessary); the dough should be slightly sticky. Transfer the dough to an oiled large bowl and sprinkle lightly with additional flour. Cover the bowl with a clean kitchen towel and let the dough rise in a warm draft-free place until doubled in bulk, 1 to 1 1/2 hours.
- Turn the dough out onto a floured surface and roll out with a floured rolling pin until 1 inch thick. Cut out rounds with a 2-inch cutter. To make ring shapes, cut out doughnut holes with a 1-inch cutter. Place on a baking sheet, cover the doughnuts with another kitchen towel and let rise in a warm place for 30 minutes.
- While the doughnuts rise, heat about 10 cups vegetable oil in a deep 4-quart pot until it registers 365 degrees F on a deep-fry thermometer. Fry the doughnuts 2 at a time, turning once or twice, until puffed and golden brown, 2 to 3 minutes per batch. Transfer to paper towels to drain.
APPLE, PEAR AND WALNUT STUFFED FRENCH TOAST
Steps:
- For the fruit-nut mixture: Mix the butter with the apples, pears, walnuts and cinnamon in a medium bowl. Refrigerate to chill briefly.
- For the French toast: Meanwhile, in a large flat dish, whisk together the eggs, milk, sugar, cinnamon, nutmeg, salt and vanilla.
- Make a deep slice from the side into the center of each bread slice to form a pocket. Stuff a couple spoonfuls of the fruit-nut mixture into each piece (reserve any leftover fruit-nut mixture for serving). Dip the stuffed bread in the egg mixture to moisten on both sides (but not so much that the bread falls apart).
- Heat a large skillet over medium heat and melt 1 tablespoon of butter. In batches, add the stuffed bread and cook until golden brown, flipping gently, 2 to 3 minutes per side. Continue cooking the remaining bread, adding additional butter as needed.
- Put the extra fruit-nut mixture in the skillet and cook a few minutes over medium heat, just to soften the fruit. Spoon over the French toast and serve with warm maple syrup.
APPLE, CHEDDAR & WALNUT TOASTS
A simple yet satisfying appetizer. Use horseradish cheddar if you can find it for a nice zip. From Cabotcheese.com.
Provided by KelBel
Categories Cheese
Time 15m
Yield 24 serving(s)
Number Of Ingredients 4
Steps:
- Preheat broiler. Slice baguette into 24 slices on an angle. Arrange bread on baking sheet and toast lightly on both sides under broiler.
- Remove from broiler and place about two apple slices on each toast.
- Mound cheese on top. Press walnut pieces into cheese.
- Return to broiler until cheese and walnuts are lightly colored.
Nutrition Facts : Calories 201.2, Fat 7.1, SaturatedFat 2.5, Cholesterol 9.9, Sodium 277.9, Carbohydrate 27, Fiber 1.7, Sugar 2.8, Protein 8.2
CHEDDAR APPLE NUT BREAD
Pure comfort food! Wonderful addition to a large breakfast or brunch. Delicious anytime. Best when served warm. Note the recipe calls for sharp cheddar but medium or mild cheddar could be used. Do not use American cheese or processed cheese food, such as Velveeta, because they will not work in this recipe.
Provided by Susie in Texas
Categories Quick Breads
Time 1h20m
Yield 1 9x5 inch loaf, 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350.
- Grease and flour a 9 x 5-inch loaf pan or spray it with cooking spray.
- In large mixing bowl, combine flour, sugar, baking powder, salt and cinnamon.
- Add beaten eggs, milk and margarine; mix well.
- Stir in cheese, apples and pecans.
- Mixture will be fairly thick; spoon into loaf pan.
- Bake at 350 degrees for 60- 70 minutes or until it tests done with wooden pick inserted in center.
- Remove from oven and let stand for about 5 minutes.
- Invert and remove loaf from pan.
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