Cinnamon Apple Spread Food

CINNAMON APPLE SPREAD

Steps:

• Beat cream cheese, apple juice and cinnamon in medium bowl with electric mixer on medium speed until well blended. Stir in apples; cover.
• Refrigerate at least 1 hour to blend flavors.
• Serve as a spread for the grahams.

SKILLET APPLES WITH CINNAMON

Steps:

• Melt butter in a large, heavy skillet over medium heat. Saute apples, brown sugar, cinnamon, and nutmeg in hot butter until tender and golden, 10 to 15 minutes.

CINNAMON APPLES

Steps:

• Place apples in a microwave-safe bowl; heat in microwave for 30 seconds. Sprinkle sugar and cinnamon over apples and stir to coat. Heat apples in microwave until soft and warm, about 1 minute more.

BAKED CINNAMON APPLES

Steps:

• Remove core and seed from each apple. Cut top peeling off each apple. Poke a knife in the side of each apple several times. As the apples bake this keeps the apples from breaking apart and gives an air vent.
• Arrange apples in a baking dish and stuff each core with raisins.
• Mix brown sugar and cinnamon and spoon over raisins. Dot each with a teaspoon of butter.
• Cover with a foil "tent" and bake in a 375 degree oven for 35 to 40 minutes.
• Note: Before baking a teaspoon of maple syrup (breakfast type) could be added to each core and let ooze down.

CINNAMON APPLE SYRUP

Steps:

• In a saucepan, combine the apples, sugar, cinnamon and water. Stir to dissolve sugar, and bring to a boil. Reduce the heat to low, and simmer for 10 minutes, or until apples are soft and syrup has thickened. Serve over pancakes or ice cream.

MOM'S CINNAMON-APPLE CRISP

Steps:

• Combine the apples, sugar, flour and cinnamon in a large bowl. Transfer to an 11x7-in. baking dish; dot with butter. , For topping, combine the flour, sugar, baking powder and nutmeg in another large bowl. Cut in butter until mixture resembles coarse crumbs. Stir in egg just until moistened; sprinkle over filling., Bake, uncovered, at 375° for 40-45 minutes or until topping is golden brown and apples are tender. Serve warm with ice cream if desired.

CINNAMON APPLE CREAM CHEESE SPREAD

Steps:

• In a medium bowl cream butter and cream cheese together, until just incorporated.
• Add sugar and cinnamon and beat till blended.
• Add frozen apple juice concentrate and beat till smooth.
• Keep refrigerated. For easier spreading serve at room temperature.
• Serve as a sweet dip with cookies and crackers or as a spread on muffins and sweet bread.

CINNAMON APPLE SPREAD FOR TEA SANDWICHES

Steps:

• Combine cream cheese, brown sugar and vanilla; beat at medium speed with an electric mixer about a minute or until smooth; set aside.
• Cut each bread slice into a 3-inch round, or if it's large enough, two rounds at least 2 inches. Use a fruit glass to help.
• Core apples and cut into seven slices, and brush with orange juice.
• Spread about a tablespoon of cheese mixture onto each bread round; top with an apple slice.
• Sprinkle peanuts in center.

CINNAMON APPLE BUTTER

Steps:

• Mix all ingredients together in a heavy sauce pan.
• Cook on low to medium for 30 minutes or til desired thickness.
• Pour into pint sized containers and seal.

CINNAMON SPICED APPLES

Steps:

• In a small bowl, mix the first 5 ingredients. Place apples in a greased 5-qt. slow cooker; add sugar mixture and toss to coat. Top with butter. Cook, covered, on low 3-4 hours or until apples are tender, stirring halfway through cooking.

HOMEMADE APPLE SPREAD

Steps:

• In a large stock pot, boil apples in about 6 cups of water. Boil on medium high without the lid for 20 minutes. Stir frequently to prevent apples from sticking to the bottom of the pot.
• When the water level starts to boil down and the apples have just enough water to even out, add the sugar and cinnamon. Stir and boil for another 20 minutes.
• The apples should darken and caramelize in texture. Using a potato masher, mash in the apples to preferred consistency.
• Turn off the burner and allow the apples to cool for a while. Once they have cooled, you can store them in air tight containers and use it as a topping for ice cream, cakes, on toast, or even with fresh yogurt. They will stay fresh for about a week in the refrigerator or can be stored longer in the freezer.