Dutch Apple Wedges Food

DUTCH APPLE CAKE

Steps:

• In a large bowl, combine the apples, 3 tablespoons sugar and cinnamon; let stand for 1 hour. , In another bowl, cream butter and remaining sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Add vanilla. Combine flour and salt; gradually add to creamed mixture and beat until smooth. , Transfer to a greased 9x5-in. loaf pan. Push apple slices vertically into batter, placing them close together. , Bake at 300° for 1-1/2 to 1-3/4 hours or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Serve warm.

DUTCH APPLE PIE

Steps:

• Place piece of foil on oven rack below middle rack to catch drips. Heat oven to 400°F. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie.
• In large bowl, toss Filling ingredients until evenly coated. Spoon into crust-lined pie plate, mounding apples toward center.
• In medium bowl, mix Topping ingredients, using pastry blender or fork until crumbs form. Sprinkle over apples.
• Bake 45 to 55 minutes or until pie crust and crumb topping are deep golden brown and filling begins to bubble. After 15 minutes of baking, cover top of pie and crust loosely with foil to prevent excessive browning. Transfer to cooling rack. Cool at least 3 hours before serving.

DUTCH APPLE CAKE

Steps:

• Preheat the oven to 400°F Line the sides and base of a 8 x 8in square cake tin with parchment paper.
• Using an electric whisk, whisk the eggs, superfine sugar and vanilla extract in a large bowl until the mixture is thick and mousse-like and the whisk leaves a figure of eight pattern (this will take about 5 minutes).
• Melt the butter in a saucepan with the milk, then pour onto the eggs, whisking all the time. Sift in the flour, cinnamon and baking powder and fold carefully into the batter so that there are no lumps of flour. Pour the mixture into the prepared tin and smooth the surface.
• Arrange the apple slices over the batter. (They will sink to the bottom.) Sprinkle over a tablespoon of sugar and bake in the oven for ten minutes, then reduce the oven temperature to 350F and bake for a further 20-25 minutes or until well risen and golden brown.
• Remove the cake from the oven and allow to cool in the tin. Cut into squares and serve warm with cream.

DUTCH APPLE WEDGES

Steps:

• Heat oven to 350°F. In medium bowl, mix 1 cup flour and 1/3 cup sugar. Cut in 1/2 cup butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until crumbly. In ungreased 9-inch round pan, press crumb mixture. Bake 25 minutes.
• Meanwhile, mix all Crumb Topping ingredients until crumbly; set aside.
• In medium bowl, mix 1/3 cup sugar, 2 tablespoons flour and the cinnamon. Stir in apples until coated. Spoon apple mixture over baked crust. Sprinkle with Crumb Topping.
• Bake about 30 minutes or until topping is light brown and apples are tender. Cool 30 minutes before serving. Serve warm or cool. Cut into 12 wedges.

DUTCH APPLE CAKE

Steps:

• Sift flour with baking powder and salt.
• In a large bowl, cream shortening and 1 cup sugar until light. Beat in egg and vanilla until fluffy. Add sifted ingredients to the creamed mixture alternately with milk, beginning and ending with the sifted ingredients. Spread the batter into a greased 7 x 11 inch baking pan.
• Place apple pieces in rows on the batter with the sharp edges pressed in slightly. Sprinkle 1/4 cup sugar and cinnamon on top.
• Bake at 350 degrees F (175 degrees C) for about 50 to 60 minutes, or until the apples are tender and the cake tests done.

DUTCH APPLE FRITTERS (APPELBEIGNETS AKA APPELFLAPPEN)

Steps:

• In a bowl, mix flour, cornstarch yeast and sugar
• Add egg and while whisking continually, add the lukewarm milk. Mix until combined.
• Add melted butter, oil and salt and mix till fully incorporated. Cover the batter with a damp cloth and leave to rest in a warm place for at least an hour.
• While the batter is resting (roughly 20 minutes before the batter is done) you can prepare your cinnamon sugar and apple slices. Peel and slice your apples about 0.4 inch/1 cm thick. Coat your apple slices with cinnamon and sugar.
• Heat up your oil to 356°F / 180°C.
• When your batter is ready, dip an apple slice in the batter. Tap on the side of the bowl to tap off any excess batter, you should see the hole in the slice of apple. Slowly drop your coated apple slice into the hot oil.
• Don't overcrowd your deep fryer or pan, the batter will expand slightly around the apple slices. It takes about 5 minutes to cook the apple fritters, make sure to turn them over halfway. When they're golden brown all way around, they're done.
• Serve warm or cold dusted with a little bit of confectioners' sugar.

DUTCH OVEN APPLE COBBLER

Steps:

• Prepare 21 coals and line a 10" (4 quart) Dutch oven with parchment paper.
• MAKE THE FILLING: Core the apples and cut into slices. Add them to the Dutch oven and sprinkle with ¼ cup sugar and 1 tablespoon cinnamon. Stir to coat the apples in the cinnamon and sugar.
• MAKE THE TOPPING: Combine the dry ingredients (flour, baking powder, ¼ cup sugar, 1 tsp cinnamon, salt) in a mixing bowl. Cut the butter into small pieces and add to the bowl. Using your fingers, rub the butter into the dry ingredients until a crumbly meal begins to form. Add the milk and gently combine to create a dough.
• ASSEMBLE THE COBBLER: Tear off bits of dough and place on top of apples. You want little pockets of dough spread evenly around, not one large blob of dough in the middle.
• BAKE THE COBBLER: Set the lid on the Dutch oven. Place the Dutch oven on a ring of seven coals, then evenly space 14 coals on top of the lid (this will create equivalent heat of a 350°F oven). Bake for 30-40 minutes, until the topping is golden brown.
• REMOVE FROM HEAT & SERVE!

APPLE DUTCH BABY OVEN PANCAKES

Steps:

• Gather the ingredients.
• Heat the oven to 425 F. Put a cast-iron or ovenproof 9- or 10-inch skillet in the oven.
• In a bowl, combine the apple slices with brown sugar and cinnamon; toss gently to coat well.
• In another bowl, mix flour with salt. In a large cup or small bowl, whisk together the eggs, milk, vanilla, and 1 tablespoon of the melted butter.
• Pour the wet ingredients into the bowl of dry ingredients, and whisk until just combined.
• Carefully take the hot cast iron pan from the oven, set it on a cooling rack, and add remaining butter; swirl to coat the bottom of the pan.
• Arrange apple slices over the bottom of the pan.
• Pour batter over apple slices.
• Bake for 25 to 30 minutes, until puffed and lightly browned.
• Serve with syrup or sprinkle with confectioners' sugar.

DUTCH APPLE PIE

Steps:

• For the dough: Pulse the flour, granulated sugar and salt in a food processor until combined. Add the butter, and pulse until the mixture resembles yellow cornmeal mixed with pea-sized bits of butter. Add the egg, and pulse until the dough just comes together. (If the dough is very dry, add up to 1 tablespoon cold water.) Remove the dough, gently pat it into a round, wrap it in plastic wrap and refrigerate until thoroughly chilled, at least 1 hour and up to 2 days.
• For the filling: Meanwhile, put the lemon juice in a medium bowl. Peel and core the apples; cut each in half, and cut each half into 4 wedges. Add the apples and granulated sugar to the bowl with the lemon juice, and toss.
• Melt the butter over medium-high heat in a large skillet. Add the sugared apples, and cook, stirring, until the sugar dissolves and the mixture begins to simmer, about 2 minutes. Cover, reduce the heat to medium-low and cook until the apples soften and release most of their juices, about 7 minutes.
• Strain the apples in a colander over a medium bowl to catch all the juice. Shake the colander to extract as much liquid as possible. Return the juice to the skillet, and simmer over medium heat until it has thickened and lightly caramelized, about 10 minutes.
• Toss the apples with the thickened juice, cinnamon, allspice and nutmeg in a medium bowl. Set aside to cool completely. (The cooled filling can be refrigerated for up to 2 days or frozen for up to 6 months.)
• For the streusel topping: Whisk the flour, sugar and salt together in a medium bowl. Add the butter, and rub it into the flour mixture with your fingers until it has been absorbed. Mix in the walnuts.
• To assemble and bake the pie: Position a rack in the lower third of the oven, place a baking sheet on it and preheat the oven to 375 degrees F. On a lightly floured work surface, roll the dough disk into a 12-inch circle. Layer it between pieces of parchment or wax paper on a baking sheet, and refrigerate for at least 10 minutes.
• Ease the dough round into a 9-inch pie pan. Fold and crimp the edges as desired. Add the filling, and spread it out to make an even layer. Squeeze handfuls of the streusel topping, and drop clumps of it on top of the filling to completely cover it.
• Bake the pie on the preheated baking sheet until the crust and streusel are golden brown, 50 to 60 minutes. Let it cool on a cooling rack for at least 3 hours before serving. (The pie keeps well, covered, at room temperature for 24 hours or refrigerated for up to 4 days.)

DUTCH OVEN-PUFFED APPLE PANCAKE

Steps:

• Preheat oven to 450 degrees Fahrenheit.
• In a medium bowl, beat the 3 eggs and milk until well blended. Add the flour and salt; stir until batter is barely blended (the batter should be slightly lumpy).
• In another bowl, toss apple slices with sugar, 2 tablespoons of lemon juice, and cinnamon.
• Melt unsalted butter in a heavy, ovenproof 12-inch cast-iron or non-stick skillet over medium-high heat. Add apple mixture and saute 4 minutes, or until slightly softened. Spread out apples into an even layer; pour batter over apples.
• Bake in preheated oven for 20 minutes, or until pancake is golden brown and puffed.
• Sprinkle with the juice of half a lemon and dust with confectioner's sugar. Serve immediately.

DUTCH BABY

Steps:

• Preheat the oven to 425 degrees F.
• Peel, core, and slice the apple 1/8 inch thick. Melt 3 tablespoons of the butter in a 9-inch ovenproof crêpe pan or skillet over medium to medium-high heat. Add the apple, 1 tablespoon of the granulated sugar, and the cinnamon and toss well. Sauté the apple for 5 to 7 minutes until tender, tossing occasionally. Spread the apple out in the pan and keep hot over low heat.
• Meanwhile, melt the remaining tablespoon of butter in the microwave. In a medium bowl, whisk together the milk, eggs, melted butter, and vanilla. In a small bowl, combine the flour, the remaining tablespoon of granulated sugar, and the salt. Whisk the flour mixture into the milk mixture, whisking until there are no lumps. Pour the batter over the cooked apple in the hot pan and immediately place in the oven.
• Bake for 12 to 15 minutes, until the pancake is puffed and the edges start to get crispy and browned. Dust lightly with sifted confectioners' sugar, cut in wedges, and serve hot with maple syrup.