APPLE PANDOWDY
This apple pandowdy, which comes from a very old cookbook, is tangy and delicious. -Doreen Lindquist, Thompson, Manitoba
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 9 servings.
Number Of Ingredients 14
Steps:
- In a saucepan, combine brown sugar, 1/4 cup flour and 1/4 teaspoon salt. Add water and lemon juice; cook and stir over medium heat until thick. Cover and set aside. , In a bowl, combine baking powder and remaining flour and salt. Cut in 3 tablespoons butter. Add the milk and mix just until moistened (a few lumps will remain); set aside. , Arrange apples in a 1-1/2-quart baking dish; sprinkle with 1/2 teaspoon cinnamon. Add nutmeg, vanilla and remaining butter to sauce; pour over apples. Drop dough by spoonfuls over sauce. Combine remaining cinnamon and coarse sugar; sprinkle over dough. Bake at 350° until top is brown and apples are tender, about 55 minutes. Serve warm, with whipped cream if desired.
Nutrition Facts : Calories 260 calories, Fat 7g fat (4g saturated fat), Cholesterol 20mg cholesterol, Sodium 304mg sodium, Carbohydrate 47g carbohydrate (33g sugars, Fiber 2g fiber), Protein 3g protein.
EASY APPLE PANDOWDY
This easy Apple Pandowdy recipe is made with the yummiest baked apple pie filling topped with toasted puff pastry bites and a light dusting of powdered sugar. All of the great flavors of apple pie...without all of the work required to make a pie!
Provided by Ali
Time 1h15m
Number Of Ingredients 13
Steps:
- Remove puff pastry from the freezer* and let it sit out while you prepare the rest of the ingredients so that it can thaw for about 20 to 30 minutes.
- Heat the oven to 425°F.
- Core and peel the apples (if desired), cut them into 1/2-inch thick slices, and add the apples to a large mixing bowl. Add the lemon juice and zest to the apples and gently toss to combine.
- Add the brown sugar, 2 tablespoons of the melted butter, flour, cinnamon, vanilla extract, cardamom, ginger, sea salt and cloves to the apples. Gently toss the mixture until combined and the apples are evenly coated. Spread the mixture out in an even layer in a 9 x 13-inch baking dish.
- Gently unfold the puff pastry and transfer it to a lightly-floured cutting board. Use a pizza slicer or a knife to roughly cut the pastry into 1-inch squares (or whatever size/shape you desire). Layer the squares over the apples so that they are lightly overlapping, taking care to press down any corners that are sticking up noticeably (so that the corners do not burn). Use a pastry brush to brush the puff pastry with the remaining 2 tablespoons of melted butter.
- Bake uncovered for 20 to 25 minutes, until the puff pastry is lightly golden on top. (Keep an eye on it though, and if it starts to look too dark, you can gently lay a sheet of aluminum foil on top of the puff pastry to prevent it from toasting further.) Lower the oven heat to 350°F and bake for 30 more minutes, until the filling is bubbly and the apples are soft. Transfer the baking dish to a wire cooling rack.
- Use a spoon to gently press the puff pastry topping down a bit into the bubbly filling. (You don't want to completely submerge all of the puff pastry, but rather just give it a chance to briefly soak up more of those yummy juices). Use a fine mesh strainer to dust the puff pastry with a layer of powdered sugar.
- Serve warm, topped with a scoop of cold vanilla ice cream, and enjoy!
EASY APPLE PAN DOWDY
This is the Bisquick version that does not require rolling out a crust, so, in my mind, that is a lot less hassle, but all of the great taste of the molasses and apples is still there. I am all for that. Traditionally the "dowdy" part is to break up the crust with a fork or knife just before serving to make it "dowdy" -- you...
Provided by Marcia McCance
Categories Other Desserts
Number Of Ingredients 15
Steps:
- 1. FRUITY BOTTOM LAYER: Bring to boil in a large pan the apples, molasses, butter and water -- then reduce the heat to medium and cook for 1 minute
- 2. Then pour the apple mixture into a 9x13 pan and spread out evenly with a wooden spoon.
- 3. CRUSTY BISCUIT TOP: Combine the Bisquick, sugar, cinnamon, and nutmeg in a large mixing bowl with a fork, then make a well for the wet ingredients
- 4. In a separate bowl combine the 2 egg yolks and milk till incorporated, then add to the dry ingredients by pouring into the well -- stir to incorporate -- do not overmix
- 5. Beat the egg whites until stiff and fold into the biscuit mix -- do not overmix.
- 6. Drop the biscuits by small spoonfuls onto the apples in the pan till all the dough is used. Don't make them too tall in the pan... flatten with a fork if necessary so they are all about the same height (this prevents burning the tips).
- 7. Bake 375 F, 20-25 minutes or til golden brown
- 8. To dowdy: break up the biscuits with a fork or knife, to get some of the golden brown baked parts of the biscuits covered with the syrup and apples, but leave some dry.
- 9. SERVING SUGGESTION: Pour a little cold cream over the warm dessert in each serving bowl, if you like. (optional)
APPLE PAN DOWDY
An old fashioned recipe my mother has made since 1954. You add a cooked syrup over the apples, and top with a flour combination topping. It is a different type of apple cobbler you will really enjoy. You can serve plain or top with milk or ice cream.
Provided by Peggy Fugate
Categories Desserts Fruit Dessert Recipes Apple Dessert Recipes
Time 1h20m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease a 9-inch square baking dish. Layer the sliced apples evenly into the baking dish.
- Mix together brown sugar and 1/4 cup flour in a saucepan, and stir in vinegar and water until the mixture is well blended and the sugar has dissolved. Bring to a simmer over low heat, and stir constantly until the mixture has thickened, about 3 minutes. Remove from heat, let cool for about 10 minutes, and stir in the vanilla extract and butter. Pour the mixture over the apple slices in the pan.
- Mix together 1 cup flour and the baking powder in a bowl until there are no more lumps, and cut the shortening into the flour mixture until the mixture forms crumbs the size of peas. Stir in the milk, and spread the batter over the apples and syrup.
- Bake in the preheated oven until the topping is golden brown and the apples are tender, about 35 minutes.
Nutrition Facts : Calories 307.1 calories, Carbohydrate 55.6 g, Cholesterol 7.5 mg, Fat 8.2 g, Fiber 2.5 g, Protein 3.9 g, SaturatedFat 3 g, Sodium 197.9 mg, Sugar 32.7 g
APPLE PANDOWDY
I have been making this dessert for many years; found it in a Purity Flour cookbook I purchased, one of my first recipe books! It is sweet and delicious! Hope you will like it! The topping is not sweet, increase the amount of sugar if you prefer, it is nice with a little nutmeg in the batter also. Note the batter does not have to cover the fruit completely, the apple mixture will bubble up and it looks nice. I sometimes add fresh cranberries to the apple mixture.
Provided by Elly in Canada
Categories Dessert
Time 1h5m
Yield 1 casserole, 6 serving(s)
Number Of Ingredients 16
Steps:
- Blend together in a saucepan- sugar flour cinnamon salt, stir in water, cook on medium heat until mixture boils and thickens slightly (8-10 minutes) then stir in butter vanilla and lemon juice.
- Set aside.
- Wash,peel and slice apples to make 4 cups, arrange slices in a buttered 9" square pan at least 2" deep and pour sauce over the apples.
- Prepare the sweet drop batter- blend flour sugar baking powder salt, using a pastry blender cut in the 3 tblsp shortening until finely mixed, add egg and milk.
- Stir with a fork to make a drop batter, do not overmix.
- Drop the batter by spoon over the fruit mixture, do NOT stir.
- Bake in 375 degree oven 35-45 minutes. Serve warm plain or with whipped cream or ice cream.
- For a little variation- I have made the sauce with white sugar and used freshly grated nutmeg (instead of cinnamon) my DH prefers it this way, he loves nutmeg!
APPLE PANDOWDY
This classic American dessert from the 19th century is "dowdied" up when dough is cut into pieces instead of being left whole.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 3h20m
Number Of Ingredients 15
Steps:
- Crust: In a food processor, pulse flour, sugar, and salt until combined. Add butter; pulse until mixture resembles coarse meal, with some pea-size pieces remaining. Drizzle 3 tablespoons water over mixture; pulse several times to combine. Add more water, 1 tablespoon at a time, and pulse until mixture holds together when pinched. Shape dough into an 8-inch square and wrap in plastic. Refrigerate at least 1 hour and up to overnight.
- On a lightly floured surface, roll out dough 1/4 inch thick. Cut dough into about 20 squares (about 1 to 1 1/2 inches each). Transfer to a parchment-lined baking sheet. Refrigerate while making filling.
- Filling: Preheat oven to 425 degrees. Peel, quarter, and core apples, then cut into 1/2-inch-thick wedges. In a large bowl, toss together apples, lemon juice, brown sugar, flour, and spices. Transfer to a shallow 2-quart baking dish. Drizzle with 4 tablespoons melted butter.
- Arrange dough squares in a patchwork design over apples, overlapping as needed to cover apples almost completely. Brush remaining 2 tablespoons melted butter over squares; sprinkle with granulated sugar. Bake until beginning to brown around edges, about 30 minutes. Reduce oven temperature to 350 degrees and continue baking until flaky and golden brown all over and juices are bubbling in center, 40 to 45 minutes more. Using the back of a metal spatula, gently press down on dough so it is slightly submerged under apples. Let cool at least 30 minutes. Serve, with vanilla ice cream, if desired.
APPLE PANDOWDY
Make and share this Apple Pandowdy recipe from Food.com.
Provided by CJAY8248
Categories Dessert
Time 1h
Yield 6 apples, 6 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 425*. Place apples close together in greased oblong dish, 10x6x1-1/2 inches, or square pan, 9x9x2". Sprinkle with water, 1/3 cup sugar and the cinnamon. Heat in oven 20 minutes while preparing topping. Stir remaining ingredients to a soft dough. Gently smooth dough into a ball on floured board. Knead 8-10 minutes. Roll dough into a rectangle, 10x6 inches, and place over hot apples. Cut a small crisscross in dough on top of each apple. Bake 20 to 25 minutes.
Nutrition Facts : Calories 232.9, Fat 5.6, SaturatedFat 2.3, Cholesterol 6.9, Sodium 275.4, Carbohydrate 45.7, Fiber 3.9, Sugar 29.9, Protein 2.3
APPLE PAN DOWDY
This version of the old fashioned recipe has apples, nuts and raisins together with spices, brown sugar and molasses under a very rich pastry crust. The other recipe on Zaar seems to top the apples with a cake-like topper but this is wonderful too. From the March 1981 Bon Appetit magazine.
Provided by Marysdottir
Categories Dessert
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400ºF and butter a 2" deep 1 1/2 quart baking dish.
- Combine sugar, flour and spices in large bowl.
- Add molasses and stir to form a paste.
- Add apples, raisins and nuts and stir well.
- Pack into baking dish.
- Roll enough pastry 1/8 inch thick to cover apples.
- Drape pastry over fruit. Trim pastry leaving 1/2 inch overlap to tuck into dish.
- Bake until crust is golden brown about 35-40 minutes.
- Sprinkle top lightly with sugar. Serve hot.
Nutrition Facts : Calories 315.3, Fat 6.8, SaturatedFat 0.7, Sodium 17.8, Carbohydrate 66.9, Fiber 5.7, Sugar 52.2, Protein 2.5
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APPLE PANDOWDY RECIPE - GRACE PARISI - FOOD & WINE
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5/5 (128)Category DessertAuthor Grace ParisiTotal Time 2 hrs 40 mins
- In a food processor, pulse 1 1/4 cups of the flour and the salt. Add 1 stick of the butter and pulse until it is the size of peas. Drizzle on the ice water and pulse until evenly moistened crumbs form; turn out onto a surface and form into a ball. Flatten into a disk, wrap in plastic and refrigerate until firm.
- Preheat the oven to 375°. Set a baking sheet on the bottom rack. In a bowl, toss the apples, lemon juice, sugar, the remaining 1/4 cup of flour and the cinnamon.
- Spread the apple filling in an 8-by-11-inch baking dish and dot with the remaining 1 tablespoon of cubed butter. On a floured surface, roll out the dough 1/8-inch thick and cut it into 2-inch squares. Arrange the squares of dough in a patchwork pattern over the apples, pressing them onto the edge of the baking dish and leaving a few openings for steam to escape.
- Bake the pandowdy in the center of the oven for 1 hour and 10 minutes, until the crust is golden. Let the pandowdy cool for at least 24 hours before serving.
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4.6/5 (5)Estimated Reading Time 4 mins
- Combine 1/4 cup Bisquick, the brown sugar, salt, vinegar and water in a medium saucepan. Under low heat, cook and stir the ingredients until thick and clear about 10 minutes. Remove the pan from the heat and whisk in the butter and vanilla. Set aside.
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