Double Apple Salad Food

DOUBLE APPLE SALAD

Steps:

• In a bowl, toss apples with lemon juice. Add remaining ingredients and mix well. Cover and chill for at least 1 hour.

DOUBLE APPLE SALAD

Steps:

• In a bowl, toss apples with lemon juice.
• Add remaining ingredients and mix well.
• Cover and chill for at least 1 hour.

DOUBLE APPLE TART

Steps:

• Pulse the flour, baking powder, salt and 2 tablespoons of the sugar in a food processor to combine. Add the butter and process until pea-size pieces. Whisk together the cream and crème fraiche in a measuring cup or small bowl until smooth. Remove the top of the food processor and add the cream mixture (do not use the food processor feed tube). Secure the top and pulse until the dough just comes together. Transfer to a piece of plastic wrap, pat into a 12-by-8-inch rectangle and wrap tightly. Refrigerate for at least 2 hours and up to overnight.
• Position an oven rack in the middle of the oven and preheat to 425 degrees F.
• Cut 2 pieces of parchment to fit a baking sheet. Place the dough between the parchment and roll into a 12-by-18-inch rectangle. Transfer to the freezer to firm up, about 20 minutes.
• Meanwhile, peel the apples and reserve the peels. Slice off the cheeks of each apple and reserve, leaving the core. Cut the cores in half and add to a medium pot along with the peels, 1 cup of the sugar and 2 cups water. Bring to a boil over medium-high heat, then lower to a strong simmer and cook, pushing down on the cores with a wooden spoon or potato masher to break them apart as they soften, until the liquid reduces to about 1/2 cup, about 30 minutes. Strain through a fine-mesh sieve into a medium bowl, pressing the solids with a wooden spoon to extract all of the liquid. Set aside the liquid and compost or discard the solids.
• Meanwhile, cut the apple cheeks into 1/4-inch-thick slices. Transfer the dough on the parchment to a rimmed baking sheet. Remove the top piece of parchment. Shingle the apple slices on the dough in 4 lengthwise rows, leaving a 1/2-inch border of dough all the way around. Sprinkle the apples and border with the remaining 2 tablespoons sugar. Bake until the dough is lightly golden around the edges, about 45 minutes.
• Drizzle the apples with half of the apple syrup and return the tart to the oven to bake until the dough is dark golden brown, about 15 minutes more. Let cool on a wire rack for 5 minutes.
• Drizzle the tart with the remaining apple syrup. Serve warm or at room temperature with a dollop of crème fraiche.

CONGEALED TRIPLE APPLE SALAD

Steps:

• Sprinkle gelatin over apple juice in a small saucepan, let stand 1 minute.
• Add sugar; cook over low heat, stirring constantly, until gelatin and sugar dissolve.
• Remove from heat; stir in applesauce and almond extract.
• Chill until the consistency of an unbeaten egg white.
• Combine diced apple and lemon juice, tossing well.
• Fold apple into gelatin mixture.
• Spoon into a 3 cup mold coated with cooking spray.
• Cover and chill until firm.
• Unmold salad onto a serving plate.
• If desired, garnish with apple wedges and fresh mint sprigs.

BEST APPLE SALAD

Steps:

• In a medium bowl, combine the apples, bell pepper, red onion and kidney beans. In a separate bowl, whisk together the vinegar, honey, mustard and pepper. Pour over the salad, and stir gently to coat.

UPSIDE-DOWN DOUBLE APPLE COFFEE CAKE

Steps:

• Preheat oven to 350 degrees F. Cut apple in half and remove core. Cut each half into slices approximately 1/8-inch thick.
• Stir together brown sugar and water in medium saucepan. Add apple slices. Cook, stirring gently over medium heat, until apple slices are softened, about 5 minutes.
• Sprinkle cranberries in bottom of nonstick or greased 9-inch cake pan. Arrange apple slices over cranberries, drizzling with brown sugar sauce. Set aside.
• In large bowl or mixer, beat butter with granulated sugar until thoroughly combined. Add apple sauce and egg.
• In separate bowl, mix together flour, baking soda and cinnamon. Gently blend into apple sauce mixture. Spoon batter over apples and cranberries, spreading evenly.
• Bake 30 minutes, or until toothpick inserted into center comes out clean. Remove from oven and cool 15 minutes before turning cake out onto wire rack to cool completely.

DOUBLE RASPBERRY SALAD

Steps:

• Dissolve gelatin in boiling water.
• Mix in raspberries and cranberries.
• Chill until firm.

APPLE BREAD WITH DOUBLE STREUSEL

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a loaf pan.
• Combine flour, baking soda, cinnamon, and salt in a bowl. Add sugar, oil, eggs, and vanilla extract. Add grated apples and chopped nuts. Mix until combined. Set aside.
• Mix sugar, cinnamon, and flour for the streusel. Cut in butter until little pea-sized balls come together. Place 1/2 of the streusel on the bottom of the pan. Pour in batter; top with remaining streusel.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 60 to 75 minutes. Cool on a wire rack for 10 minutes before removing from the pan.

DADDY'S APPLE SALAD

Steps:

• In a large bowl, whisk together the salad dressing, peanut butter and sugar until smooth. Add the vinegar, whisking until dressing is creamy. Add additional vinegar to get creamy consistency, if necessary.
• Add the apples, grapes, peanuts, marshmallows, raisins and celery to the dressing mixture and toss until evenly coated. Serve immediately.

DOUBLE APPLE SALAD

Steps:

• In a bowl, toss apples with lemon juice.
• Add remaining ingredients; mix well.
• Cover and chill for at least 1 hour.