Grape Salad Taffy Apple Salad Recipe 495 Food

TAFFY APPLE SALAD II

Steps:

• In a large bowl, combine drained pineapple chunks with marshmallows. Cover and refrigerate for 24 hours.
• In a medium saucepan, whisk together the reserved pineapple juice, flour, vinegar and sugar. Heat until mixture boils and thickens. Cover and refrigerate for 24 hours.
• Before serving, mix together the marshmallow mixture, pineapple juice mixture, apples and peanuts. Gently fold in whipped topping and serve.

TAFFY APPLE SALAD

Steps:

• Combine flour and sugar; mix well.
• Beat egg and add to flour/sugar; combine.
• Add vinegar and pineapple juice.
• Cook in small saucepan over low heat.
• Stir (almost constantly) and cook until thick.
• Cool completely.
• Pour cooled dressing over pineapple, apples and peanuts.
• Stir in cool whip.
• Refrigerate.

TAFFY APPLE SALAD

Steps:

• Drain pineapple, reserving juice. In a large bowl, combine pineapple and marshmallows; cover and refrigerate for several hours. , In a saucepan, combine the egg, sugars, flour, vinegar and reserved pineapple juice; cook and stir until mixture thickens and reaches 160°. Remove from the heat; cool. Cover and refrigerate. , Fold whipped topping into the chilled dressing. Add the apples and peanuts to the pineapple and marshmallows. Fold dressing into fruit mixture. Refrigerate leftovers.

TAFFY APPLE SALAD

Steps:

• 1. Mix pineapple and marshmallows. Refrigerate overnight.
• 2. Combine flour, pineapple juice, sugar, vinegar, and egg. Cook over medium heat until thick, stirring constantly. Refrigerate overnight.
• 3. The next day, mix cool whip with pineapple and marshmallows. Add to the pineapple juice mixture. Stir in apples and nuts. Chill until ready to serve.

JANET'S APPLE SALAD

Steps:

• In a large bowl, combine all the ingredients.
• Refrigerate before serving.
• Options: You can add raisins, diced celery, craisins or cranberries to the salad.

TAFFY APPLE SALAD III

Steps:

• Drain Pineapple juice into medium saucepan. Combine pineapple chunks and marshmallows into bowl and refrigerate.
• Add vinegar, sugar, egg and flour to pineapple juice; mix well. Cook over medium heat until thick. Remove from heat and refrigerate until chilled.
• Combine juice mixture with pineapple and marshmallows. Add apples, peanuts and whipped topping. Mix well and chill before serving.

CARAMEL APPLE SALAD (FLUFFY APPLE SALAD)

Steps:

• In a medium mixing bowl, stir together Cool Whip and butterscotch pudding mix until smooth and uniform. (Note: you do NOT make the pudding prior to this step, you simply combine the dry mix with the whipped topping.).
• In a large mixing bowl, combine diced apples, peanuts, and marshmallows. Add the Cool Whip mixture and fold together gently until completely combined.
• Cover and refrigerate until ready to serve, or scoop into a lightly greased baking dish, cover with plastic wrap and freeze. Serve frozen salad cut into squares--you may need to defrost for a few minutes to half an hour so that it will cut neatly. Garnish with chopped peanuts.

TAFFY APPLE SALAD

Steps:

• Drain pineapple, reserving juice.
• In a large bowl, combine marshmallows and pineapple; cover and refrigerate for several hours.
• In a small saucepan, whisk the egg and sugars. Turn the heat to low andwhisk in the flour, cider vinegar, and pineapple juice.
• Cook and stir until mixture thickens and gets a little bit glossy and reaches 160 degrees.
• Remove from heat (at this time I also pass the liquid through a mesh strainer to remove the little egg bits if there are any. Sometimes this happens if you dont whisk it all together well in the previous step). Cool completely and refrigerate.
• Fold the cool whip into the chilled dressing.
• Add the apples and peanuts to the pineapple and marshmallows.
• Fold dressing into fruit mixture and garnish.

GRAPE SALAD + TAFFY APPLE SALAD RECIPE - (4.9/5)

Steps:

• Put grapes in large bowl. Mix cheese, sugars and vanilla with mixer. Gently add to grapes until well coated. Before serving, sprinkle with chopped pecans

TAFFY APPLE SALAD

Steps:

• Combine the pineapple chunks and marshmallows. Mix together, cover and refrigerate overnight.
• In a medium saucepan, stir together the pineapple juice, egg, flour, vinegar and sugar over medium low heat. Cook and stir sauce until thickened. Transfer to a medium sized bowl, cover and refrigerate overnight.
• In a large bowl, blend together the marshmallow mix and sauce. Stir in the peanuts, whipped topping and apples. Refrigerate until serving time.

TAFFY APPLE SALAD

Steps:

• In a small, heavy saucepan, combine brown sugar, cornstarch, lemon juice, egg and pineapple juice.
• Cook over low heat, stirring constantly, until thickened, about 10 minutes.
• Refrigerate for 1 hour.
• In a medium bowl, fold chilled lemon-egg mixture into whipped topping until blended.
• In a large bowl, combine pineapple, apples, marshmallows and peanuts.
• Stir in topping mixture.
• Refrigerate for 2 to 3 hours before serving.