GLAZED CINNAMON APPLES
If you are seeking comfort food on the sweet side, this warm and yummy apple dessert, made with cinnamon and nutmeg, fits the bill. -Megan Maze, Oak Creek, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 3h20m
Yield 7 servings.
Number Of Ingredients 9
Steps:
- Peel, core and cut each apple into eight wedges; transfer to a 3-qt. slow cooker. Drizzle with lemon juice. Combine the sugars, flour, cinnamon and nutmeg; sprinkle over apples. Drizzle with butter., Cover and cook on low until apples are tender, 3-4 hours., Serve in dessert dishes with ice cream.
Nutrition Facts :
GERMAN APPLE CAKE WITH SWEET DRIZZLE
Tender apple slices and a simple confectioner's-sugar drizzle make this old-world treat yummy and comforting. It's especially good served warm with a scoop of vanilla ice cream.-Tracey Rosato, Markham, Ontario
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 10 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Add eggs; mix well. Beat in milk and extract. Combine the flour, baking powder and salt; beat into creamed mixture just until moistened. With lightly floured hands, pat into a greased 9-in. springform pan. Arrange apples over the top., Bake at 350° for 40-50 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack for 10 minutes before removing from pan. Combine the confectioners' sugar, butter and milk; drizzle over the top.
Nutrition Facts :
APPLE-MAPLE GLAZE
Provided by Food Network Kitchen
Time 10m
Number Of Ingredients 0
Steps:
- Boil 2 cups apple cider in a saucepan over medium-high heat until reduced to 1/2 cup, 8 to 10 minutes. Reduce the heat to low; add 1/2 cup each apple jelly and maple syrup, 1/4 cup whole-grain mustard, 1/2 teaspoon allspice and 1/4 teaspoon nutmeg.
APPLE CINNAMON LAYER CAKE WITH GOOEY CARAMEL DRIZZLE
This impressive cake is filled with the familiar flavors of fall-cinnamon and apples-and it's simply a wonderful way to enjoy them.
Provided by Amanda Rettke
Categories dessert
Time 2h
Yield One 8-inch cake
Number Of Ingredients 17
Steps:
- For the apple cinnamon cake: Preheat the oven to 350 degrees F. Spray two 8-inch round cake pans with baking spray or line with parchment.
- Mix the brown sugar and cinnamon together in a bowl. Set aside.
- Beat the butter and granulated sugar together in the bowl of a stand mixer fitted with the paddle attachment until smooth and creamy. Beat in the eggs, 1 at a time, until incorporated.
- Add the vanilla extract and beat until incorporated, then remove the bowl from the mixer.
- Sift the flour and baking powder together in a bowl, then stir into the creamed butter mixture by hand. Mix the milk into the batter until smooth.
- You should have about 6 cups of batter. Pour 1 1/2 cups of the batter (or a quarter of your total batter) into one of the prepared cake pans; add a quarter of the apples and a quarter of the brown sugar mixture, lightly patting the apple mixture into the batter. Gently pour another 1 1/2 cups of the batter over the apple layer; top with another quarter of the apples and brown sugar mixture. Lightly pat the apples into the batter.
- Repeat with the remaining cake pan, batter, apples and brown sugar mixture.
- Bake until a toothpick inserted in the center of the cakes comes out clean, 30 to 40 minutes. Cool the cakes slightly, then invert them onto a rack to cool completely.
- For the cinnamon buttercream: Add the butter, confectioners' sugar, cinnamon, vanilla and 1 tablespoon heavy cream to the bowl of a stand mixer fitted with the paddle attachment. Turn the mixer on slow to incorporate all the ingredients. If the frosting seems too thick, add the remaining tablespoon heavy cream. Turn the mixer on high and beat until the frosting is lighter and fluffier, 1 to 2 minutes. (You want the frosting to be a spreadable consistency.)
- To assemble the cake: place the first layer of cake on a cake stand. Drizzle with up to 3 tablespoons of caramel. Spread the top of the layer with all of the frosting. Place the other cake layer on top and drizzle with up to 3 tablespoons of caramel. Serve immediately.
- The cake keeps, covered in the refrigerator, for up to 3 days.
APPLE DRIZZLE
Make and share this Apple Drizzle recipe from Food.com.
Provided by Chef Byrone
Categories Dessert
Time 40m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Cream butter and sugar, add eggs 1 at a time. Add dry ingredience alternately with milk. pour into pie dish, add apple.
- Bake at 350 for 30 minutes After 25mins boil 1 carlton of cream, 1 cup of sugar 1/2 t vanulla essence.
- Pour over pudding while still hot.
- Serve with ice cream or cream -- .
Nutrition Facts : Calories 325.3, Fat 8.9, SaturatedFat 4.7, Cholesterol 122.4, Sodium 168.2, Carbohydrate 55.6, Fiber 1.5, Sugar 37.8, Protein 5.8
APPLE FRITTERS WITH CARAMEL DRIZZLE
Steps:
- Heat the oil in the deep fryer to 360 degrees F.
- In a medium bowl combine the 2 1/2 cups flour, cornmeal, brown sugar, baking soda, and salt. Whisk together the buttermilk, water, eggs, and vanilla. Add the wet ingredients to the dry and mix to form a lumpy batter. Dredge the apple rings into the remaining flour, shaking off any excess. Dip the apples in batter and fry until golden, about 2 minutes per side. Remove from the oil and place on a paper towel to absorb the excess oil. Serve with Caramel Drizzle.
- In a medium pot combine the water and sugar. Over high heat bring to a boil and cook until the syrup becomes amber, about 7 minutes. Remove from the heat and whisk in the apple juice slowly, being careful of the steam released. Add the cinnamon and star anise.
- Return to high heat and bring to a boil. Reduce heat to medium and simmer until reduced to 1 cup of liquid, about 20 minutes. Discard the cinnamon stick and star anise and cool.
- Store for up to 1 month in the refrigerator.
PAN-ROASTED PORK TENDERLOIN WITH APPLES AND BOURBON
Steps:
- Slice the pork tenderloin into 6 to 7 medallions that are 1/2-to 3/4-inch thick, depending on the shape of the tenderloin.
- Combine the salt, coriander, fennel and pepper in a small bowl and mix well.
- Spread the sliced pork medallions on a plate or baking sheet and season evenly on both sides with the salt mixture (you may not use it all).
- Spread the flour on plate. Dip each of the pork medallions in the flour and pat off any of the excess.
- Heat a large cast-iron skillet or heavy-bottomed pan over medium-high heat. Add the olive oil and 1 tablespoon of the butter. Cook the pork medallions in batches, adding more oil and butter as needed, browning them well on both sides, about 5 minutes total. Remove to a rack to rest. It's ok if the pork is not cooked all the way through at this stage, it will finish cooking in the sauce.
- When all the pork has been browned, pour off the fat in the pan into a small bowl. Add the remaining tablespoon butter and melt over medium-high heat. Add the shallots, thyme sprigs and some salt to the pan and cook until the shallots are softened and starting to get a little color, about 1 minute. Then add the apples and saute, stirring occasionally and adding more butter if necessary, until tender, 2 to 3 minutes more.
- Remove the pan from the heat, add the bourbon and stir to cook off some of the alcohol. Return the pan to the heat and cook, stirring, until reduced by half. Remove the thyme sprigs. Return the pork to the pan along with the chicken stock and season with salt. Simmer until well thickened and reduced, 2 to 3 minutes. Spoon the pork and apples onto plates and drizzle with the sauce.
APPLE-GLAZED PORK CHOPS
Simple enough for weeknights yet impressive enough for guests, these juicy chops are topped with a glaze of herbs, apple cider and brown sugar. The cooked apple slices and onions will make it a fast favorite in your home.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a large skillet, brown pork chops in oil. Add the cider, 1 tablespoon brown sugar, salt, rosemary and thyme. Cover and cook for 7-8 minutes or until a thermometer reads 160°:. Combine the cornstarch and water until smooth; add to the skillet. Bring to a boil; cook and stir for 1-2 minutes or until thickened., Meanwhile, in small skillet, cook the apples, onion, butter and remaining brown sugar over medium heat for 3-4 minutes or until apples are softened. Serve with pork chops.
Nutrition Facts :
CINNAMON-APPLE ANGEL FOOD CAKE
This heavenly dessert is as light as a feather and melts in your mouth. The cinnamon-apple glaze is delightful, and the exquisite flavor and texture prove it's a true from-scratch dessert! -Marlys Benning, Ackley, Iowa
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 12-16 servings.
Number Of Ingredients 13
Steps:
- Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Sift confectioners' sugar and flour together twice; set aside. , Add cream of tartar, vanilla and almond extract and salt to egg whites; beat on medium speed until soft peaks form. Gradually add granulated sugar, about 2 tablespoons at a time, beating on high until stiff glossy peaks form and sugar is dissolved. Gradually fold in flour mixture, about 1/2 cup at a time., Gently spoon into an ungreased 10-in. tube pan. Cut through the batter with a knife to remove air pockets. Bake on the lowest oven rack at 375° for 35-40 minutes or until lightly browned and entire top appears dry. Immediately invert pan; cool completely, about 1 hour. , Run a knife around side and center tube of pan. Remove cake to a serving plate. , For glaze, melt butter in a small saucepan. Stir in the confectioners' sugar and cinnamon until blended. Add apple juice slowly until glaze is thin enough to achieve a drizzle consistency. Drizzle over cake.
Nutrition Facts : Calories 230 calories, Fat 4g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 114mg sodium, Carbohydrate 46g carbohydrate (37g sugars, Fiber 0 fiber), Protein 3g protein.
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