APPLE JACKS COOKIES
Provided by jenn
Number Of Ingredients 10
Steps:
- In a saucepan over medium heat, melt the butter until it froths. Keep stirring until the butter becomes brown (3 minutes or so). Cool Slightly.
- In an electric mixer with paddle attachment add sugars to the cooled butter and mix.
- Add in eggs and vanilla to combine.
- Slowly add in flour, Apple Jacks, salt, baking powder and cinnamon.
- Refrigerate for 1 hour.
- Preheat oven to 350.
- Line cookie sheets with silicon mats.
- Roll chilled dough into balls about 1 TBSP in size. Roll in powdered sugar and place on cookie sheets about 2" apart.
- Bake for 12 minutes.
- Cool completely.
APPLE JACK STACK CAKE
Appalachian apple stack cake is communal cooking at its finest. Originally, each layer was baked at home by individual cooks, likely in cast-iron skillets, then brought together and assembled for church suppers and gatherings. Instead of the spongy cakes we're used to today, these layers are more like cookies-firmer, so they slowly soften beneath liberal applications of apple butter and cooked apples. This recipe stays mostly true to those principles. Instead of individually baking the layers one skillet at a time, though, use a cake pan to trace a pattern on parchment paper and trim circles of rolled dough to fit it. Bake two layers simultaneously (more if you have a convection oven). The edges of the cake layers won't be as perfectly neat as if you'd baked them in skillets or cake pans, but that's all right. This is a rustic cake.
Categories Cake Dessert Bake Kid-Friendly Apple Fall HarperCollins Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 1 cake
Number Of Ingredients 22
Steps:
- For the filling:
- Put the apples, brown sugar, cider, and applejack in a large saucepan; bring to a boil over medium-high heat. Reduce the heat to medium-low and simmer, covered, stirring occasionally, until the apples are tender, about 20 minutes. Drain the apples and reserve 1/4 cup of the liquid. Set aside.
- For the cake:
- Position the racks in the upper-middle and lower-middle of the oven and preheat the oven to 350°F. Coat two baking sheets with cooking spray.
- In a medium bowl, whisk the flour, baking powder, baking soda, and salt together. In a large liquid measuring cup, whisk together the buttermilk and vanilla.
- In large bowl, with an electric mixer at medium-high speed, beat the butter and granulated sugar until light and fluffy, about 2 minutes. Reduce the speed to medium-low and add the molasses, beating until incorporated. Add the eggs one at a time and mix until incorporated. Gradually add the buttermilk (the mixture will look curdled); add the flour mixture and mix until a soft dough forms-it should look like cookie dough. Remove the dough from the bowl, pat into a round, cover in plastic wrap, and refrigerate for 20 minutes.
- Divide the dough into 6 equal portions, about 8 1/2 ounces each. On parchment paper, roll portions of dough into circles about 1/4 inch thick. Use an 8-inch cake pan as a guide to trim into uniform 8-inch circles. Bake one circle on each prepared sheet until golden brown, 10 to 12 minutes, rotating and switching the baking sheets halfway through baking. Transfer the circles to cooling racks and let cool completely. The cakes will harden and set as they cool. Repeat with remaining dough. Reroll scraps to form a seventh layer.
- Place the first layer on a serving plate and spread with 1/4 cup of the apple butter. Arrange one-sixth of the cooled cooked apples on top of apple butter and top with another layer of cake. Repeat with the remaining filling and cake layers, ending with a cake layer on top. Wrap the cake tightly in plastic wrap and refrigerate until the layers soften, at least 12 hours and up to 2 days.
- For the glaze:
- In a small saucepan, combine the brown sugar, reserved apple cider mixture, and the molasses. Bring to a low boil over medium-high heat and cook until the sugar is dissolved, about 2 minutes. Remove from the heat and stir in the butter until smooth. Let cool for 5 minutes, then pour the glaze over the top of the cake. Slice and serve, or store the cake, covered, at room temperature for up to 3 days.
APPLE JACK
I came up with this mix by accident when my bar tender misinterpreted me asking for a Jack and Pineapple juice by giving me a Jack and apple juice. It has since become a bar room staple.
Provided by Firefighter
Categories Drinks Recipes Cocktail Recipes Whiskey Drinks Recipes
Time 1m
Yield 1
Number Of Ingredients 2
Steps:
- Pour whiskey into a wide shot glass. Top with apple juice.
Nutrition Facts : Calories 134.1 calories, Carbohydrate 7.3 g, Cholesterol 0 mg, Fat 0.1 g, Fiber 0.1 g, Protein 0 g, SaturatedFat 0 g, Sodium 1.9 mg, Sugar 6.8 g
OLD-FASHIONED APPLE COOKIES
In only 20 minutes you can enjoy these delicious scratch cookies made with tart chopped apples, warm spices and sweet brown sugar. Come fall there are plenty of cookie recipes that will make good use of the bounty of fresh apples, but you won't find one better or faster than these Old-Fashioned Apple Oatmeal Cookies.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 20m
Yield 24
Number Of Ingredients 8
Steps:
- Heat oven to 375°. Grease cookie sheet with shortening. Beat brown sugar, butter and egg in large bowl with electric mixer on medium speed until light and fluffy. Stir in flour, nutmeg, salt and baking soda. Stir in apple.
- Drop dough by rounded teaspoonfuls about 2 inches apart onto cookie sheet.
- Bake 8 to 10 minutes or until light brown. Remove from cookie sheet to wire rack; cool. Store loosely covered.
Nutrition Facts : Calories 115, Carbohydrate 16 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 Cookie, Sodium 80 mg
APPLE JACK COOKIES
I received this in an E-Mail. I have not tried it yet but hope to for Christmas. The recipe did not specify an amount, so I will just guess on the number of cookies.
Provided by Jane from Ohio
Categories Drop Cookies
Time 30m
Yield 36 cookies
Number Of Ingredients 7
Steps:
- Cream together sugar and shortening.
- Beat in egg.
- Sift together dry ingredients; add to mixture.
- Beat until well blended.
- Stir in apples.
- Drop in the shape of a ball on a greased cookie sheet.
- Bake at 375°F for 12 -15 minutes.
APPLE JACKS
Make and share this Apple Jacks recipe from Food.com.
Provided by debbieleafblad
Categories Drop Cookies
Time 27m
Yield 36 cookies, 36 serving(s)
Number Of Ingredients 8
Steps:
- Cream together sugar and the shortening. Beat in the egg. Sift together the dry ingredients and add, beating until well blended. Stir in the apples. Drop in the shape of balls on greased cookie sheet and bake at 375 degrees for 12 - 15 minutes.
APPLE JACK PULLED PORK BUNS
We're using apple juice and whiskey to produce one of my favorite versions of pulled pork. Which, by the way, we're not pulling it, it's more like smashing. Speaking of smash, the name comes from the fact that this was originally made with Jack Daniels®, but you can use any whiskey you want, like I did, or not at all. This is served with a very mustardy and acidic slaw specifically made to pair with the sweet pork.
Provided by Chef John
Categories Pulled Pork
Time 10h45m
Yield 8
Number Of Ingredients 21
Steps:
- Cut pork shoulder into 2-inch chunks. Transfer to a stew pot. Add onion, garlic, kosher salt, pepper, smoked paprika, and cayenne. Pour in bourbon whiskey, apple cider vinegar, and apple juice. Stir to combine.
- Place over high heat and bring to a simmer; stir and reduce heat to low. Cover and let simmer until meat is fork-tender, about 2 hours.
- Use a spider strainer to transfer meat mixture to a bowl and set aside.
- Turn heat back to medium-high and reduce cooking liquid to about 75%, skimming the fat off of the top if desired.
- Reduce heat to low, stir in reserved pork, and use a potato masher to break pork into smaller pieces. Cook over low heat, stirring occasionally, to heat through and make sure pork absorbs sauce, 2 to 4 minutes. Taste and adjust seasoning if needed.
- For best results, refrigerate for 8 hours, or overnight.
- Meanwhile, combine cabbage, peppers, green onions, mustard, mayonnaise, vinegar, salt, black pepper, and cayenne for slaw in a large bowl. Mix very well. Refrigerate for at least 1 hour, or up to 12 hours.
- Reheat pork the next day over medium heat, stirring often. Stir in chopped chives.
- Mix mustard slaw well and drain off any excess moisture. Serve pork with mustard slaw on sesame seed buns.
Nutrition Facts : Calories 530.1 calories, Carbohydrate 42.2 g, Cholesterol 89.2 mg, Fat 23.3 g, Fiber 3.4 g, Protein 30.5 g, SaturatedFat 7.2 g, Sodium 1172 mg
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