Cran Apple Cups Food

SMASHED POTATO-CHEDDAR CAKES WITH WARM CRAN-APPLE SAUCE

Steps:

• Place apples, lemon juice, cider, sugar and cinnamon in a medium pot over medium high heat and cook down into a thick sauce, stirring occasionally, 15 minutes. Remove from heat and stir in cranberry sauce to warm through and combine.
• Heat a large nonstick skillet over medium heat.
• Place potatoes and water or milk in a bowl and cover with plastic. Microwave 2 minutes on high to slightly reheat and loosen potatoes. Stir them up with the liquid to make them workable again. Combine cheese, scallions and nutmeg with potatoes and adjust salt and pepper.
• Add a drizzle of vegetable oil and a pat of butter to your preheated skillet then score the potatoes and cheese mixture in half. Using the first half of the potatoes, make 6 (3-inch across and 1/2-inch thick) potato cakes and space them evenly around the pan. Cook the cakes until golden all over, 3 minutes per side, then remove and garnish with paprika, if using, and repeat with remaining ingredients.
• Serve potato-cheddar cakes with warm cran-apple sauce for topping.

CRAN-APPLE CRISP

Steps:

• For the filling: Preheat the oven to 375 degrees F. Coat a 9-inch pie dish with the softened butter. Set aside.
• In a large mixing bowl, stir together the cranberry sauce, granulated sugar and flour. Add the apples to the cranberry mixture, tossing to coat, and pour the mixture into the prepared pie dish.
• For the crumb topping: In the same mixing bowl, stir together the oats, flour, brown sugar, melted butter, pecans and cinnamon. Sprinkle the mixture over the apples in the dish.
• Bake until golden brown, 35 to 40 minutes. Serve warm or at room temperature.

CRANBERRY APPLE CRISP

Steps:

• Combine apples, cranberries, sugar and flour. Pour into a greased 11x7-in. baking dish. In a bowl, mix topping ingredients until crumbly; sprinkle over apple mixture.
• Bake at 350° for 50-55 minutes or until fruit is tender.

FRESH CRAN-APPLE CROSTATA

Steps:

• Make the tart dough: Combine the flour, sugar, and salt in a food processor and pulse to blend. Add the butter and pulse until the mixture forms coarse crumbs. Add vanilla and water to processor, then slowly add flour and cinnamon sugar. Pulse just until a dough forms, adding a little extra ice water if necessary. Divide the dough in half, and shape each half into a 1-inch-thick round. Wrap 1 disk tightly in plastic wrap and refrigerate for at least 1 hour; freeze the other for future use.
• Put a pizza stone or cookie sheet in the oven and preheat the oven to 425 degrees F for 45 minutes. Remove the dough from the refrigerator about 15 minutes before rolling to soften it slightly.
• Place the dough round between 2 sheets of parchment paper and roll into a 13-inch round (about a 1/4-inch thickness), flouring the round lightly as needed to keep the dough from sticking. Remove the top sheet of parchment. Use the rim of a small round bowl to make 6 individual crostatas. Cut around the edge of the bowl, in the dough, with a sharp knife. Slide a pizza peel or rimless baking sheet under the bottom sheet of parchment, and remove excess dough from crostatas.
• To make the filling, combine the apples, sugar, flour, and cinnamon in a bowl and toss well. Add cranberry sauce and salt and toss again, briefly. Paint the edges of the crostatas with egg yolk wash. Fill the center of the dough rounds with the apples (about 1/2 cup each) in an even layer, leaving a border of about 1 1/2 inches. Fold the border up and over the apples to make a rim. Brush the rim with egg wash, then sprinkle with coarse sugar. Trim the excess parchment with scissors, and press sides together.
• Use the pizza peel or baking sheet to transfer the crostatas, still with parchment underneath, to the oven, sliding it, with the paper, directly onto the pizza stone. Bake until the crust is nicely browned and the apples are bubbling, about 40 minutes. Remove from the oven with the peel or baking sheet and let cool on a rack for 15 minutes before serving. Serve warm. Note: This can be made hours ahead and reheated before serving.

APPLE CRANBERRY CRUNCH

Steps:

• Preheat oven to 400 degrees.
• In a large mixing bowl, mix all dry filling ingredients together, then add the fruit and toss until well-coated.
• Place filling in a 9"x13" greased baking pan and set aside.
• In a medium bowl, combine all dry topping ingredients.
• Add margarine to dry ingredients, using a pastry blender or fork to cut it in until well-blended.
• Sprinkle topping mixture over filling and bake for 40 minutes.

CRAN-APPLE COSMO JELLO SHOTS

Steps:

• Boil the water and add to the Jello powder.
• Instead of the cold water as listed on the box, add the remaining ingredients. It helps setting the gelatin if you've already had the vodka in the freezer.
• Pour into plastic cups and refrigerate until set.

CRAN-APPLE PIE

Steps:

• In a large bowl combine apples, cranberries (fresh or frozen) and raisins; mix in 3/4 cup sugar and cinnamon.
• Pile into pastry shell; dot with butter. Place top pastry on pie.
• Brush with milk, and sprinkle with sugar.
• Bake at 400°F for 45-50 minutes or until apples are tender, and shell is a golden color.
• I have also sometimes added walnuts and I always mix the sugar and cinnamon together before adding to the remaining ingredients.
• Great with a scoop of vanilla ice cream.
• Serve warm or cold.
• Enjoy!

FRESH CRAN-APPLE CAKE

Steps:

• Cream together oil and sugar.
• Add eggs and vanilla, and beat well.
• Sift together flour and dry ingredients.
• Add to first mixture and stir until thoroughly combined.
• Stir in apples, cranberries and nuts.
• This is a very thick mixture.
• Heat oven to 350°F and bake in well greased 9x13-inch pan for 45-50 minutes.

CRAN-APPLE SAUCE

Steps:

• In a large saucepan, combine all ingredients. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until apples are tender. Remove from heat and cool slightly. Puree mixture in food processor. Cover and refrigerate.

CRAN-APPLE CRISP

Steps:

• Preheat oven to 350°. Place first six ingredients in a large bowl; toss to combine. Transfer to a 13x9-in. baking dish coated with cooking spray., Mix first five topping ingredients; cut in butter until mixture resembles coarse crumbs. Stir in oats. Sprinkle over apple mixture. , Bake, uncovered, until golden brown and apples are tender, 40-45 minutes.

CRAN-APPLE COBBLER

Steps:

• In a large cast-iron or other ovenproof skillet, combine the first eight ingredients; let stand for 5 minutes. Cook and stir over medium heat until mixture comes to a full rolling boil, about 18 minutes. Dot with butter., In a small bowl, combine the flour, sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Stir in milk until a soft dough forms., Drop topping by heaping tablespoons onto hot fruit. Bake at 375° until golden brown, 30-35 minutes. Serve warm with ice cream.

CRAN-APPLE RAISIN PIE

Steps:

• Line a 9-in. pie plate with bottom pastry; trim even with edge of plate. Set aside. In a large bowl, combine the sugars, flour, cornstarch, cinnamon, nutmeg, allspice and salt. Add the apples, cranberries and raisins; toss to coat. Pour into crust. Drizzle with butter. , Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in pastry. Cover edges loosely with foil. Bake at 400° for 20 minutes. Remove foil; bake 30-35 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack.

CRAN-APPLE PIE

Steps:

• Preheat oven to 425 degrees.
• Combine sugars, flour and cinnamon in large bowl.
• Add fruit.
• Mix well.
• Turn into pastry-lined pan.
• Dot with butter.
• Cover and cut slits in top crust.
• Seal edges.
• Bake 40 minutes or until golden brown.

CRAN-APPLE CRISP

Steps:

• 1. Preheat oven to 375ºF.2. In medium bowl, combine apples, cranberries, orange juice, and zest. Place in shallow 1½-quart baking dish.3. In medium bowl, combine flour, oats, Brown SugarTwin, cinnamon, nutmeg, and oil until crumbly. Sprinkle over apple mixture. Bake 25 minutes or until apples are tender and topping is golden. Serve warm.Food exchanges per ¾-cup serving: ½ BREAD, 1½ FRUIT, 1 FAT