AIR FRYER BROWN SUGAR AND PECAN ROASTED APPLES
A sweet and nutty topping made with brown sugar and pecans adds incredible flavor to apples as they cook to tender perfection in the air fryer. Serve roasted apples over ice cream or yogurt, if desired.
Provided by Allrecipes
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Time 20m
Yield 2
Number Of Ingredients 6
Steps:
- Preheat the air fryer to 360 degrees F (180 degrees C).
- Combine pecans, brown sugar, flour, and apple pie spice in a small bowl. Place apple wedges in a medium bowl; drizzle with butter and toss to coat. Arrange apples in a single layer in the air fryer basket and sprinkle with pecan mixture.
- Cook in the preheated air fryer until apples are tender, 10 to 15 minutes.
Nutrition Facts : Calories 204.4 calories, Carbohydrate 27.9 g, Cholesterol 15.3 mg, Fat 11.3 g, Fiber 4.2 g, Protein 1.2 g, SaturatedFat 4.1 g, Sodium 44.2 mg, Sugar 21.2 g
APPLE PECAN PIE
This mash-up recipe combines two holiday dessert favorites: apple pie and pecan pie. Delicious on its own, this pie also pairs well with vanilla ice cream or whipped cream.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 2h20m
Yield Makes one 9-inch pie
Number Of Ingredients 14
Steps:
- Roll out dough to a 12-inch round on a lightly floured work surface. Transfer to a 9-inch pie plate. Trim edges, leaving a 1/2-inch overhang. Fold edges of dough under itself until flush with edge of dish. Crimp edges with fingers, the tines of a fork, or a spoon. Refrigerate until firm, about 30 minutes. Meanwhile, make crumb topping.
- Crumb Topping: Combine flour, pecans, brown sugar, and salt in a medium bowl. Massage butter into flour mixture with your fingers until mixture clumps together and no dry flour remains. Press into bottom of bowl and refrigerate until firm, about 20 minutes.
- Filling: In a large bowl, toss apples and pecans with flour, sugar, cinnamon, and salt until evenly coated. Stir together lemon juice and vanilla, drizzle over apple mixture, and toss to evenly coat.
- Preheat oven to 375 degrees with racks in middle and lower third positions. Place a parchment-lined rimmed baking sheet on lower rack. Pour apple mixture into crust. Break up topping into large pieces and sprinkle evenly over filling. Bake on center rack until bubbly and crust is golden brown, 1 1/4 to 1 1/2 hours. (If crust and crumb topping brown too quickly, tent with foil.) Let cool completely on a wire rack before slicing and serving.
VERONICA'S APPLE PANCAKES
This delicious recipe is perfect for our Sabbath morning breakfast. One recipe is never enough for my family. The pancakes are always moist and nutritious. I recommend these pancakes to be eaten with hot cinnamon syrup!
Provided by VERONIQUE_3
Categories Breakfast and Brunch Pancake Recipes
Time 35m
Yield 4
Number Of Ingredients 8
Steps:
- In a large bowl, combine butter, egg, milk and apple. In a separate bowl, sift together flour, baking powder, cinnamon and sugar. Stir flour mixture into apple mixture, just until combined.
- Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.
Nutrition Facts : Calories 321.5 calories, Carbohydrate 40.6 g, Cholesterol 81.9 mg, Fat 14.4 g, Fiber 1.9 g, Protein 7.8 g, SaturatedFat 8.5 g, Sodium 237.7 mg, Sugar 9.4 g
APPLE PECAN COBBLER
This is an excellent cobbler to make in the fall when the weather starts to turn cooler.
Provided by Lori Smith
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Time 1h25m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Generously grease a 2-quart baking dish.
- Arrange apple slices in an even layer in the baking dish. In a small bowl, mix together 1/2 cup sugar, cinnamon, and 1/2 cup pecans. Sprinkle mixture over apples.
- In a medium bowl, mix together flour, 1 cup sugar, baking powder, and salt. In a separate bowl whisk together egg, evaporated milk, and melted butter. Pour milk mixture into flour mixture all at once, and stir until smooth. Pour mixture over apples, and sprinkle top with 1/4 cup pecans.
- Bake in the preheated oven for 55 minutes.
Nutrition Facts : Calories 403.6 calories, Carbohydrate 61.4 g, Cholesterol 48.2 mg, Fat 17.1 g, Fiber 3 g, Protein 4.7 g, SaturatedFat 6.4 g, Sodium 214.5 mg, Sugar 46 g
SWEET APPLE DESSERT TAMALES
Although this has many steps, it's really not that difficult as long as you read it through and are organized.
Provided by Mysterygirl
Categories Breakfast
Time 1h50m
Yield 9 serving(s)
Number Of Ingredients 18
Steps:
- Soak cornhusks in hot water at least 2 hours or over night before preparation.
- For filling, combine sugar, cinnamon and nutmeg.
- Pare apples and chop into bite sized pieces.
- Put apples in a large bowl and sprinkle with cinnamon and sugar as you add the apples.
- When you have 8 cups, put apples, water and butter into a saucepan.
- Cover and cook over low to medium heat, stirring once or twice, for 15-20 minutes or until apples are tender.
- For the masa, puree half the cinnamon apples in a food processor, reserving the remaining apples for the filling.
- With an electric mixer, beat cream cheese, butter, baking powder, salt and sugar on medium high speed until light and fluffy, about 2 to 3 minutes. Combine 1 cup of warm apple juice with 1 cup instant masa mix until just combined.
- Add half of the combined masa to butter mixture on medium speed until just incorporated. Add remaining masa mix and mix until just combined. Slowly add the pureed cinnamon apple to masa mixing on medium speed.
- The masa mix should have the appearance of cake batter. If not add additional apple juice or water.
- Refrigerate covered 15-20 minutes.
- Mix together the remaining cinnamon apples, golden raisins and walnuts.
- To assemble, lay out a few drained cornhusks. Add 1/4 cup tamale batter to the center of the cornhusks (roughly 2" from the square end and 1 1/2" from the tapered end) leaving a 1/2" on both sides and spread it out.
- Place a tablespoon of filling in the center of the masa. Roll one side inward forming a roll of masa around the filling, the roll other side together.
- Twist each end in opposite directions forming a tight cylindrical tube and tie the ends with a 1/4" strips torn from soaked cornhusks.
- Place tamales between two slightly moistened towels as they are formed to prevent them from drying out.
- To Steam: Line steamer bottom with cornhusks, place tamales in single layer and cover with slightly moist towel. Steam for about 25 minutes and allow to rest for 15 minutes more in the steamer for masa to set up prior to serving. When first finished steaming, they are the consistency of polenta of cream of wheat. As it "sets" it will firm up.
- Optional: Top with a scoop of ice cream and drizzle the hot tamales with caramel sauce.
APPLE PECAN PRALINE PIE
Make and share this Apple Pecan Praline Pie recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Pie
Time 2h10m
Yield 1 9inch deep dish pie
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- Prepare a 9" deep-dish pie plate.
- Set oven rack to lowest position.
- Prepare pie crust.
- Wrap in plastic wrap; refrigerate for at least 20 minutes.
- Roll out the pie dough into a 14" circle; fit into a 9" deep-dish pie pan; trim and flute the edge.
- Refrigerate the pie dough while preparing the pie ingredients.
- In a bowl, combine apples, pecans, cornstarch and cinnamon; spoon into the prepared pie shell.
- Cover completely with foil; bake for 45 minutes.
- Meanwhile, while pie is baking, stir together, eggs, sugar, cornsyrup, butter and vanilla until smooth.
- After baking for 45 mins, remove the foil from the baked pie.
- Slowly pour the sugar mixture over apples.
- Bake, uncovered for 55 mins, or until top is browned, and the filling is set.
- Cool on rack.
- Garnish with Pecan halves if desired.
- Serve with whipped cream or icecream.
Nutrition Facts : Calories 5275.2, Fat 268, SaturatedFat 75.2, Cholesterol 1029.2, Sodium 2311.8, Carbohydrate 717.8, Fiber 45.2, Sugar 403.3, Protein 54.4
SWEET CINNAMON TAMALE WITH APPLES
Steps:
- For the apple compote: Set a medium saute pan over medium-high heat. Add the butter and green apples. Saute until the apples soften, 1 to 2 minutes, and then add the raisins, sugar, cinnamon, nutmeg and lemon juice. Add 1/4 cup of water and simmer until the apples are cooked through and the raisins are plumped, about 5 minutes. Set the compote aside to cool on a plate.
- For the tamales: Mix the masa harina, 1 1/4 cups water, butter, salt and agave into a thick paste. Fold the apple compote into the masa mixture.
- Set a corn husk out on a flat surface (double up or shingle 2 husks if they are small or have tears). Add 5 tablespoons of the masa mix into the center of the corn husk. Push the mixture to 1 inch from the side of the husk. Fold one edge of the husk to the center and then fold the other side to cover the entire tamale. Fold the ends over by 2 inches and tuck under to hold in place.
- Place a colander in large pot of boiling water, but do not let the colander touch the water. Place the tamales in the colander, cover and steam the tamales for 30 to 40 minutes.
- Serve the tamales topped with vanilla ice cream and a drizzle of caramel.
APPLE WITH PECAN TAMALE
Provided by Food Network
Time 2h10m
Yield 2 1/2 dozen
Number Of Ingredients 9
Steps:
- Clean and soak the cornhusks in warm water for 1 hour.
- In a bowl, mix by hand the masa, oil, baking powder and salt. Add the brown sugar and cinnamon and mix well. Gently mix in the apple pie filling and pecans. For small tamales, place about 3 tablespoons filling on the smooth side of 1 cornhusk and wrap. There is no rule to wrapping tamales, just do the best you can and have fun. However, peeling apart a cornhusk into strips and using as ties to hold together each tamale is helpful.
- Bring water to a boil in a tamale pot or steamer. Steam the tamales over medium heat until the masa is no longer white and doughy, about 40 minutes.
More about "apple with pecan tamale food"
APPLE TAMALES WITH CINNAMON RECIPE - QUERICAVIDA.COM
From quericavida.com
Cuisine MexicanCategory DessertServings 24Total Time 2 hrs 30 mins
- Separate the dried corn husks and put them in a big bowl. Cover them completely in boiling water and let them soak for at least 30 minutes. Take the husks out of the water and dry them with a kitchen towel.
- Whip the butter and sugar with a mixer on medium speed for 2 to 3 minutes until it’s soft and fluffy. Add the harina masa, whipping until it’s completely mixed and gritty. Add the milk and applesauce, whipping for a minute. Then, add the chopped apples and cover them with the mix.
APPLE PECAN TAMALES - MOOLA SAVING MOM
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Servings 9Total Time 1 hr 10 minsEstimated Reading Time 2 mins
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CINNAMON APPLE TAMALES - IMPERIAL SUGAR | RECIPES
From imperialsugar.com
5/5 (1)Category Breads & PastriesServings 20Estimated Reading Time 2 mins
- Place shortening in bowl of a stand mixer and beat on medium speed until creamy and fluffy; about 3 minutes.
- Add milks, water, 1 tablespoon of cinnamon, nutmeg, and corn flour. Continue mixing at medium speed, pausing a few times to scrape sides of bowl with a spatula; about 10 minutes.
- Combine apples, sugar and 1 teaspoon cinnamon in a separate bowl. Stir to distribute ingredients evenly. Set aside.
- Fold one side of the corn husk over filling, then fold the other side, overlapping. Fold the pointed side up and turn over to keep it from unfolding. Repeat with remaining husks and masa.
- Arrange tamales upright in a steamer. Fill with hot water right below rack and cook over medium-high heat.
- Cover top of tamales with a layer of remaining husks and a damp towel; cover with lid, bring to a boil and reduce heat to medium, adding hot water as needed.
- Remove tamales from steamer. Remove and discard husk, serve warm with a side of vanilla ice cream and a sprinkle of pecans (optional).
BLACKBERRY AND PECAN TAMALES - PATI JINICH
From patijinich.com
5/5 (6)Category Dessert, Main CourseCuisine MexicanTotal Time 1 hr 20 mins
- Place the vegetable shortening or lard with 1 tablespoon of cold water in a mixer and beat, until very light and spongy, about 1 minute. Add the baking powder and salt, and then take turns adding the instant corn masa mix and the water. Continue beating until the dough is homogeneous and fluffy.
- Place water in the pan of a steamer and bring it to a simmer. Line the steamer with one or two layers of corn husks. Use the dough to form about 20 corn husk wrapped tamales.
- Soak the dried corn husks in hot water for a couple of minutes, until they are pliable and drain. Lay out a corn husk with the tapered ends facing towards you. Spread 3 to 4 tablespoons of the masa into a 2 to 3 inch square, the layer should be about 1/4 inch, leaving a boarder of at least 1/2 inch on the sides. Place 1 to 2 blackberries in the middle of the masa filling and sprinkle about a teaspoon of the pecans on top.
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