Apple Nut Crunch With Ice Cream Food

APPLE CRUNCH PIE I

Steps:

• Place rack in lowest position in oven. Heat oven to 450 degrees F ( 230 degrees C).
• To Make Topping: Mix 1 cup flour, 1/2 cup brown sugar, 1/2 cup white sugar and 1 teaspoon cinnamon; cut in butter or margarine until mixture is moist and crumbly, and clumps together easily.
• To Make Filling: Peel, core, and slice apples into approximately 1/8 inch slices. If you cut them too thick you'll have crunchy apples. In another bowl, toss cut up apples, white sugar, lemon juice, 1 teaspoon cinnamon and nutmeg. Sprinkle in flour, and stir until apples are evenly coated.
• Layer apple slices in pie shell. You will have a lot of apples, but they will shrink. Layer them higher in the middle. Pour left over juice from apple mixture over apples. Pat the brown sugar topping evenly over apples to make a top crust.
• Place pie on cookie sheet in oven to catch juice droppings. Bake for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C), and bake for 45 minutes to one hour; bake until center of pie has no resistance. If top starts to get too dark, cover with piece of foil. Cool on wire rack before serving.

APPLE CRUNCH

Steps:

• Mix the oats, 1/2 cup flour, and brown sugar in a bowl; cut in the butter or margarine until crumbly. Place half of the mixture in the bottom of a greased 8x8" baking dish.
• Combine the apples, 1 tablespoons flour, cinnamon, salt, water, and granulated sugar; place in the baking dish over the oat mixture.
• Cover with the remaining oat mixture. Bake at 350 degrees for 45 minutes.

CARAMEL APPLE ICE CREAM

Steps:

• Cook apple in melted butter in large skillet over medium heat until tender, about 10 minutes, stirring occasionally. Stir in apple cider and apple pie spice; cover and simmer 5 minutes.
• Whisk sweetened condensed milk and cream in medium bowl until well blended. Stir in apple mixture. Fill a large bowl about halfway with ice cubes and very cold water. Set the medium bowl containing the ice cream mixture inside the large bowl. Stir until very cold, about 5 to 10 minutes.
• Freeze in ice cream maker according to manufacturer's instructions. Spread in 8- or 9-inch square pan. Cover and freeze until firm, about 3 hours. Scoop ice cream and mound in pan. Drizzle caramel topping over entire surface, allowing caramel to seep into ice cream. Pack ice cream back into pan. Cover and freeze until ready to serve.

CASHEW NUT CRUNCH

Steps:

• Grease two baking sheets using 1 tablespoon butter; set aside. In a heavy saucepan, combine the sugar, water, corn syrup and remaining butter. Cook and stir until the sugar is dissolved. Bring to a boil over medium heat; cook until a candy thermometer reads 300° (hard-crack stage), stirring constantly. Remove from the heat; stir in the cashews. Quickly pour onto prepared pans. Spread with a buttered metal spatula. Cool on wire racks., Coarsely chop half of the candy and store in an airtight container. Use as an ice cream topping. Break remaining candy into pieces. Melt chocolate chips and shortening in a heavy saucepan or microwave at 70% power; stir until smooth. Dip one end of each candy piece into melted chips. Place on a waxed paper-lined baking sheet to dry. Store in an airtight container.

APPLE NUT CRUNCH WITH ICE CREAM

Steps:

• Preheat oven to 350 degrees.
• Beat the egg and vanilla in a medium mixing bowl.
• Combine sugar, flour, powder and cinnamon.
• Add to egg gradually and beat until smooth.
• Fold in apple and nuts.
• Spoon into an 8 inch greased pan.
• Baked for 25 minutes or until center tests done.
• Cool until still slightly warm.
• Cut into 9 squares and top each piece with a 1/4 cup of ice cream.

APPLE CRUNCH PIE

Steps:

• For crust:
• Blend first 4 ingredients in processor. Add butter and shortening; using on/off turns, process until butter is reduced to pea-size pieces. Add 5 tablespoons milk and blend until moist clumps form, adding more milk by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic; chill at least 1 hour and up to 1 day.
• for topping:
• Combine first 4 ingredients in medium bowl. Gradually add butter, stirring until moist clumps form. (Can be made 1 day ahead. Cover; chill.)
• For filling:
• Preheat oven to 400°F. Stir apples, sugar and lemon juice in large bowl to blend.
• Roll out dough on lightly floured sheet of parchment paper to 14-inch round, occasionally lifting and turning dough to prevent sticking. Transfer dough on parchment to rimless baking sheet. Leaving 2-inch plain border, spread preserves over center of dough. Sprinkle preserves with 3/4 cup topping mixture. Spoon apple mixture over topping, mounding slightly in center; sprinkle apples with remaining topping. Using parchment as aid, fold dough border in over apple filling (border will not cover filling completely). Press border firmly to hold shape and keep in place. Carefully peel back parchment. Brush border generously with glaze.
• Bake pie until crust is set, about 25 minutes. Reduce temperature to 325°F. Bake until apples are tender, covering topping loosely with foil if browning too quickly, about 40 minutes longer. Cool pie on baking sheet at least 30 minutes. Serve warm or at room temperature.

APPLE CRUNCH MUFFINS

Steps:

• In a large bowl, combine the first eight ingredients. In another bowl, beat the eggs, sour cream and butter. Stir into dry ingredients just until moistened. Fold in apple. Fill greased or paper-lined muffin cups one-third full. , For topping, combine the walnuts, flour, sugar, cinnamon and nutmeg. Cut in butter until mixture resembles coarse crumbs. Sprinkle about two-thirds of the topping over batter. Top with remaining batter; sprinkle with remaining topping. , Bake at 375° for 20-25 minutes or until a toothpick inserted neat the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.

APPLE CRUNCH CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish lightly with cooking spray.
• Sift flour, baking soda, cinnamon, nutmeg, and salt into a large bowl. Whisk in sugar, oil, eggs, and vanilla extract. Fold in apples and walnuts. Spread batter in the prepared casserole dish.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 45 minutes.

BISQUICK APPLE CRUNCH

Steps:

• Heat oven to 400°F.
• Prepare Caramel Sauce. Blend baking mix, sugar and salt in saucepan.
• Stir in vinegar and water.
• Cook, stirring constantly, over medium heat until mixture thickens and boils.
• Boil and stir 1 minute. Remove from heat.
• Stir in vanilla and butter. Cool.
• Place apples in ungreased square pan, 8 x 8 x 2 inches.
• Sprinkle with 1/2 teaspoon cinnamon and the nutmeg.
• Stir 1 1/2 cups baking mix and milk to a soft dough.
• Scatter dropped dough over apples and spread dough over apples as best you can; sprinkle with 1/8 teaspoon cinnamon.
• Pour Caramel Sauce over top.
• Bake 35 to 40 minutes or until apples are tender. 6 servings.
• Betty Crocker's Bisquick Cookbook.

CRANBERRY-APPLE NUT CRUNCH

Steps:

• In a large bowl, combine first four ingredients and mix well. Place in a 2-qt. baking dish; set aside. For topping, combine oatmeal, nuts, flour, sugar and butter in another bowl. Mix well; spoon evenly over fruit mixture. Bake, uncovered, at 350° for 50-60 minutes or until fruit is bubbly and tender. Garnish with cranberries. Serve warm with ice cream if desired.

MOM'S APPLE CRUNCH

Steps:

• Preheat oven to 350 degrees.
• Combine the first 5 ingredients.
• Mix well and place in a greased 9x13 baking dish.
• Combine oats, flour, brown sugar, baking soda, baking powder and melted butter.
• Crumble together well, and sprinkle over the apple mixture.
• Bake for 35 to 40 minutes.
• Serve warm with vanilla ice cream.

ICE CREAM CRUNCH

Steps:

• In a large saucepan over medium heat, cook butter and brown sugar until butter is melted and sugar is dissolved. , In a large bowl, combine cereal, coconut and nuts; add sugar mixture and stir until coated. Press half into a greased 13-in. x 9-in. dish. Spread ice cream over crust. Top with remaining cereal mixture. Freeze until firm.

APPLE RAISIN CRUNCH

Steps:

• In a large bowl, combine the sugar, cinnamon and nutmeg. Add apples, raisins and lemon zest; toss to coat. Transfer to a greased 8-in. square baking dish. , In a small bowl, combine baking mix and brown sugar. Sprinkle over apples; drizzle with butter. Bake at 350° for 55-60 minutes or until golden brown. Serve with cheese slices.