Rosy Cinnamon Apples For 2 Food

BAKED CINNAMON APPLES FOR TWO

Steps:

• Preheat oven to 350°F. Remove cores from apples to within 1/2 inch of bottoms of apples; pierce skins with a sharp knife. Place apples in shallow baking dish.
• Combine juice, sugar and cinnamon; pour over apples.
• Bake 30 to 35 minutes or until apples are tender, basting occasionally with the juice mixture. Combine cheese, raisins and pecans; spoon evenly into centers of apples. Let stand 1 minute.

BAKED CINNAMON APPLES

Steps:

• Preheat the oven to 375° and have ready a 9x13" baking dish, and aluminum foil.
• In a large mixing bowl, add cornstarch along with 2 tablespoons of cold water. Stir to combine. Add an additional 2/3 cup of water, brown sugar, cinnamon, salt, and lemon juice. Add the apples and stir until evenly coated.
• Transfer the apple and sugar mixture to the casserole dish, and cover with aluminum foil. Bake for 30 minutes. Remove the aluminum foil, stir and bake for 15 minutes more, uncovered.
• Allow to cool slightly, serve, and enjoy.

CINNAMON APPLES

Steps:

• Combine the candies, brown sugar and 2 1/2 cups water in a large saucepan and place over medium-high heat. Cook, stirring, until the candies and sugar have fully melted, about 10 minutes.
• Add the apples and bring to a boil. Cook until the apples are tender but not mushy, about 5 minutes. Remove the apples with a slotted spoon and transfer to a heatproof dish. Allow the syrup to boil for an additional 5 minutes to thicken and intensify. Pour the syrup over the apples and allow to cool. Transfer to the fridge and chill for at least 4 hours.
• When ready to serve, warm a griddle over medium heat. Butter the griddle and toast the slices of pound cake for about 2 minutes per side, adding more butter as needed.
• To plate, place a piece of pound cake on each plate. Top with a scoop of ice cream and 4 apple slices. Drizzle with additional syrup and garnish with the mint.

CINNAMON STEWED APPLES

Steps:

• Wash, peel and core apples. Cut halves into 5 or 6 equal-sized slices.
• In a small saucepan, bring sugar, water, cinnamon and red food coloring to a boil over high heat.
• Once boiling, reduce heat to simmer for 5 minutes.
• Add sliced apples to the sauce; raise heat to bring the sauce back to a boil.
• Boil uncovered for 5 to 8 additional minutes or until apples are fork tender and soft; stirring occasionally.
• Remove from heat and let cool. Serve hot, warm or cold.

ROSY CINNAMON APPLES FOR 2

Steps:

• Heat oven to 350 degrees.
• Core the apples.
• Pare the upper half of each apple to prevent the skin from splitting.
• Or score skin in a fancy design.
• Place apples upright in small baking dish, fill center of each with 1 to 2 tablespoons brown sugar and 1 tablespoon red cinnamon candies.
• Pour water into baking dish to 1/4 inch depth.
• Bake until apples are tender when pieced with fork, 30-40 minutes, spooning syrup on apples several times during baking.
• Serve warm, with cream or ice cream.

BAKED APPLE ROSES

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Butter 2 small ramekins (6 to 8 ounce) and dust with white sugar.
• Place apple slices on a plate, overlapping slightly if necessary. Microwave on High about 45 seconds just until slices have softened a bit. Cover plate with plastic wrap and a kitchen towel.
• Mix together sugar and cinnamon in a bowl.
• Roll puff pastry sheet to less than 1/8-inch thickness. Using a pizza cutter, cut two 3-inch by 12-inch rectangles. Reserve remaining pieces for another use.
• Spread melted butter over dough; top with a generous amount of cinnamon-sugar. Place apple slices along 1 long edge of dough, about 1/4 inch beyond edge of dough, overlapping slices slightly. Fold bottom half of dough over the apple slices to form a long "folder" of dough with rounded edges of apple slices exposed.
• Beat egg and water together in a bowl. Paint surface of dough with egg wash. Sprinkle with more cinnamon-sugar, to taste.
• Starting from one end, roll dough not too tightly to form a rose-shaped pastry. Seal roll with end of dough strip.
• Transfer roses to prepared ramekins. Sprinkle with a little more cinnamon-sugar. Place ramekins directly on middle rack of preheated oven.
• Bake until well browned, about 45 minutes. Remove ramekins with tongs and place on baking sheet to cool 5 to 10 minutes. Remove apple roses from ramekins and finish cooling on rack. Dust with confectioners' sugar before serving.

ROSY APPLESAUCE

Steps:

• Cut unpeeled but cored apples into chunks, place in large sauce pan.
• Add 1/2 inch of water.
• Stir in sugar, vanilla and cinnamon.
• Heat to boiling, reduce to low and simmer, covered, until apples soften (about 30 min.) Press through a fine sieve or the fine disc of a food mill.
• Taste and adjust seasoning.
• Refrigerate.

ROSY APPLE DUMPLINGS

Steps:

• Mix flour and salt; cut in butter until crumbly. Gradually add water to crumb mixture, tossing with a fork until dough forms a ball. Divide into six portions. Cover and refrigerate for at least 1 hour or until easy to handle., Preheat oven to 350°. On a well floured surface, roll each portion into a 7-in. square. Place an apple on each pastry square. Mix sugar and cinnamon; place 2 tablespoons sugar mixture into the core of each apple., Gently bring up corners of pastry to center; pinch edges to seal. Place into a greased 13x9-in. baking dish. Bake 15 minutes., Meanwhile, in a small saucepan, combine sauce ingredients. Bring to a boil; cook and stir until smooth and blended. Pour over apples. Bake until apples are tender and pastry is golden brown, 35-40 minutes longer, basting occasionally with sauce. Serve warm.

ROSY CINNAMON-GINGER APPLESAUCE

Steps:

• Peel, halve and core apples; cut into 2-inch chunks.
• Place in 5-quart pot with apple cider, lemon zest and lemon juice.
• Bring to a boil; reduce heat to low and simmer, partially covered, 25 minutes or until apples are very tender.
• Stir in remaining ingredients; continue to cook, stirring, until the candies dissolve, about 3 minutes.
• Discard zest.
• Crush with a potato masher until the applesauce is chunky or smooth according to taste.
• Serve warm or cold.
• Calories are for 1/2-cup serving.

CINNAMON APPLES

Steps:

• Mix sugar, cinnamon and red hots in a large pot. Add the cup water and bring to a boil.
• Peel and core apples, cut in half or thirds and cook in the boiling syrup.
• Arrange apples on a serving platter.
• Cook syrup a little longer to reduce the volume. Pour over apples and serve.