Apple Walnut Cups Food

APPLE-WALNUT COOKIES

Steps:

• Preheat the oven to 350 degrees F.
• In a large bowl, combine the flours, oats, baking soda, baking powder, salt, and cinnamon.
• Using a stand mixer or hand mixer, beat the butter and honey on medium speed for 1 minute, or until creamy. Add the egg and vanilla and beat on medium speed until smooth, about 1 minute.
• Slowly add the dry ingredients to the wet, mixing to incorporate as you go. Stir the apple and walnuts into the batter.
• Drop 1 tablespoon of dough at a time onto a baking sheet lined with parchment or a silicone baking mat, keeping space between the cookies (see Cook's Note). Bake for 12 minutes, or until golden. Remove to a cooling rack and serve.

WALNUT CUPS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line mini muffin pans with paper liners.
• In a medium bowl, stir together the cream cheese, 1/2 cup butter and flour until a dough forms. Roll into 1 inch balls and press them into the bottom and up the sides of the prepared muffin cups.
• In a small bowl, blend together the egg, butter, vanilla and brown sugar until smooth. Stir in walnuts. Spoon the mixture into the muffin cups, but do not fill all the way to the top or the mixture will bubble over.
• Bake for 15 to 20 minutes in the preheated oven, until the crusts are golden.

ASHKENAZI APPLE AND WALNUT CHAROSET

Steps:

• Gather the ingredients.
• Fit a food processor with an "S" blade or shredding disc. Feed the apples through the feed tube, pulsing several times to chop or grate the apples as desired.
• Transfer the apples to a large bowl. Add the chopped nuts, sugar, wine, and cinnamon.
• Stir well to combine.
• Cover and refrigerate until ready to serve. Leftover charoset will keep, covered in the refrigerator, for four to five days.

APPLE-WALNUT GALETTE

Steps:

• Position racks in the middle and lower third of the oven; preheat to 350 degrees F. Make the dough: Pulse the flour, granulated sugar and salt in a food processor until combined. Add the butter; pulse until the mixture looks like coarse meal with pea-size bits of butter. Beat the egg with 1 tablespoon ice water in a bowl, then add to the processor and pulse once or twice. (Stop before the dough gathers into a ball.) Turn out onto a sheet of plastic wrap and pat into a disk. Wrap tightly and refrigerate until firm, at least 1 hour.
• Meanwhile, prepare the filling: Toast the walnuts on a baking sheet on the middle oven rack until golden, 7 to 8 minutes; let cool. Process the nuts, 1/4 cup granulated sugar, the egg, 1 tablespoon butter, the vanilla and salt in a clean food processor to make a creamy paste.
• Line a flat baking sheet (or an upside-down rimmed one) with parchment paper. Roll the dough into a 12-inch round on a floured surface. Roll the dough up onto the rolling pin, then unroll onto the parchment. Spread the walnut filling over the dough, leaving a 1 1/2-inch border around the edges. Chill while you prepare the apples.
• Increase the oven temperature to 400 degrees F. Peel, core and halve the apples, then cut each half into 8 wedges. Arrange over the filling in a circular pattern, slightly overlapping. Fold the edges of the dough inward, pleating it. Sprinkle the apples with the remaining 1 tablespoon granulated sugar and 2 tablespoons butter.
• Bake the galette on the middle oven rack until golden, 40 to 45 minutes. (Put a baking sheet on the lower rack to catch any drips.) Cool on a rack. Whisk 1 tablespoon water and the preserves in a bowl. Strain, then brush over the apples. Dust with confectioners' sugar, if desired.

APPLE WALNUT STUFFING

Steps:

• Preheat the oven to 400 degrees F. Lightly butter a bundt pan.
• In a dry saute pan set over medium heat, toast the walnuts until light golden brown, about 5 minutes; cool and chop.
• Melt the butter in a large skillet over medium-high heat. Add the sausage and cook, breaking up any clumps with a wooden spoon, until brown, about 5 minutes. Reduce the heat to medium, add the celery, onion, apple and 1/2 teaspoon salt and cook, stirring occasionally, until softened, 8 to 10 minutes; remove from the heat.
• In a large mixing bowl, add the stuffing mix, sage, thyme and walnuts. Mix together the stock, apple butter and egg in a separate bowl, then add it to the mixing bowl along with the sausage-vegetable mixture. Add 1/2 teaspoon each salt and pepper and stir gently to combine thoroughly.
• Transfer the stuffing mixture to the bundt pan and bake until hot and golden brown on top, 30 to 40 minutes. If the top starts to get too brown, cover with foil. Let rest for 10 minutes in the bundt pan, then unmold onto a serving platter.
• Combine the apples, apple cider, sugar, lemon juice, cinnamon, allspice, ginger, cloves and salt in a Dutch oven or large, heavy pot and bring to a simmer over medium-high heat. Reduce the heat to medium and simmer, partially covered, until the apples are very tender, about 25 minutes.
• Meanwhile, preheat the oven to 300 degrees F.
• Puree the apple mixture using an immersion blender or in batches in a regular blender (be careful when blending hot liquids).
• Transfer the Dutch oven to the oven. Bake, uncovered, stirring every 20 minutes so that the bottom does not burn, until the mixture is very thick and a rich brown caramel color, about 3 hours. Let cool completely.

APPLE WALNUT BARS

Steps:

• Preheat oven to 350°.
• Lightly grease 9 x 13 pan.
• Combine 1st 3 ingredients in medium bowl and mix until finely crumbled.
• Stir in nuts.
• Press 2 cups of mixture evenly into bottom of prepared pan.
• Add cinnamon, baking soda and salt to remaining mixture and blend well.
• Beat in egg, sour cream and vanilla.
• Gently stir in apples.
• Spoon evenly into pan.
• Bake until cake begins to pull away from sides of pan and tester inserted in center comes out clean, about 35 to 40 minutes.
• Let cool completely in pan.
• Cut into squares and top with vanilla ice cream.

APPLE-WALNUT BREAD PUDDING

Steps:

• Preheat oven to 350°. In a large cast-iron or other ovenproof skillet, melt 2 tablespoons butter over medium heat. Add apples and 1/4 cup sugar. Cook and stir until apples are golden brown and soft, about 6 minutes. Stir in cinnamon. Remove from heat. Stir in brandy; cook over medium heat until liquid is syrupy, 1-2 minutes. Remove from heat., In a large bowl, whisk milk, eggs, vanilla and remaining 3/4 cup sugar until blended. Gently stir in bread; let stand until bread is softened, about 5 minutes. Stir in apple mixture and walnuts., Add 1 tablespoon remaining butter to skillet; place in oven to heat skillet. Carefully remove hot skillet from oven once butter has melted. , Add bread mixture. Melt remaining 2 tablespoon butter; drizzle over top. Bake until puffed, golden, and a knife inserted near the center comes out clean, 50-55 minutes. Serve warm.

DELICIOUS APPLE-WALNUT DESSERT

Steps:

• Set oven to 350 degrees.
• Butter a 13" x 9" baking pan.
• Place the sliced apples in prepared baking pan.
• Sprinkle with 1/4 cup brown sugar and 2 tsp cinnamon.
• In a mixing bowl cream butter and remaining 2 cups brown sugar.
• Add eggs.
• Stir in flour and 3/4 cup walnuts.
• Spread over apples.
• Sprinkle with remaining 3/4 cup walnuts.
• Bake for 45-50 minutes, or until apples are tender.

APPLE WALNUT BREAD PUDDING

Steps:

• Preheat oven to 350°F. Toss bread cubes with apples and walnuts; place in lightly greased 13x9-inch baking pan.
• Pour milk into large bowl. Add dry pudding mixes and 1 tsp. of the cinnamon. Beat with wire whisk 2 minutes. Pour over bread mixture; sprinkle with remaining 1 tsp. cinnamon.
• Bake 50 minutes to 1 hour or until hot and bubbly. Let stand 10 minutes before serving. Top with whipped topping just before serving.

WALNUT AND APPLE BREAD PUDDING

Steps:

• Coat the interior of the slow cooker insert with the butter.
• In a large mixing bowl, combine the bread, apples, cinnamon, walnuts, and raisins and mix them together as thoroughly as possible. (I use clean hands, the best mixing device I know of.) Place the bread and apple mixture in the slow cooker insert.
• In a blender, combine the milk, sugar, and eggs and blend thoroughly. Gently pour the liquid over the bread, using a spoon to press the bread down into the liquid.
• Cover and cook on low for about 3 hours, or until the liquid has been absorbed by the bread and a crust is beginning to form.
• Turn off the slow cooker and allow the pudding to settle for 15 to 20 minutes, then spoon individual portions into bowls and top each portion with a generous serving of whipped cream and a sprinkling of brown sugar.
• Tea or coffee are good choices here. If you can find one, a Canadian apple ice wine would be delightful.

APPLE-WALNUT COBBLER

Steps:

• Place apples in a greased 9-inch square baking pan; spread them out evenly.
• In a bowl, add 1/2 cup sugar, cinnamon, and coarsely chopped walnuts; stir to combine.
• Sprinkle mixture over apples.
• In another bowl, add the flour, 1 cup sugar, baking powder, and salt; stir to combine and set aside.
• Mix together the egg, half-and-half, and butter in a bowl; add to flour mixture; beat until smooth.
• Pour over apples.
• Sprinkle with finely chopped walnuts.
• Bake at 325° for 1 hour or until pick comes out clean.

APPLE WALNUT STREUSEL MUFFINS

Steps:

• Preheat oven to 375 degrees F.
• Butter muffin cups or line with muffin liners.
• Put streusel topping ingredients into a medium-size bowl.
• Mix with a fork, then crumble with fingers until mixture looks like chopped walnuts.
• For muffins: thoroughly mix flour, sugar, baking powder, cinnamon, allspice, baking soda, and salt in a large bowl.
• Break eggs into another bowl.
• Add yoghurt and melted butter, and whisk until well blended.
• Stir in diced apple.
• Pour egg mixture over flour mixture and fold in just until dry ingredients are moistened.
• Scoop batter into muffin cups.
• Top each muffin with about 2 teaspoons of the streusel topping.
• Bake for 25 minutes, or until done.