Vanilla Bean Baked Apples Food

VANILLA-BEAN BAKED APPLES

Steps:

• Preheat oven to 375 degrees. Using a cylindrical apple corer, core apples three-quarters of the way down. Fit snugly in an ovenproof skillet or a loaf pan.
• Stir together sugar, butter, nuts, vanilla seeds, and salt in a small bowl. Divide sugar mixture among apples (about 2 teaspoons each). Sprinkle with nuts. Bake until apples are soft, about 1 hour. Serve warm with pan syrup spooned on top.

VANILLA BEAN APPLE CRISP

Steps:

• reheat oven to 400°F. Line rimmed baking sheet with foil. Place sugar in large bowl. Using small sharp knife, scrape seeds from vanilla bean into sugar. Rub mixture with fingertips to distribute seeds. Add next 4 ingredients; toss well. Transfer to 8-inch square glass baking dish. Place dish on prepared baking sheet. Bake until apples are tender and beginning to turn golden brown, about 25 minutes. Remove from oven; stir apples. Blend flour, sugar, cinnamon and salt in processor. Add butter and cut in, using on/off turns, until mixture resembles coarse crumbs. Sprinkle crumbs over apples, spreading evenly. Bake crisp until topping is golden brown, about 25 minutes. Cool crisp 10 minutes.Pour on the caramel and devour!!

HOMEMADE VANILLA

Steps:

• Submerge vanilla beans in vodka and store in a cool, dark place for several weeks, shaking occasionally.

APPLE CINNAMON BREAD PUDDING WITH VANILLA BEAN WHIPPED CREAM

Steps:

• For the bread pudding: Preheat the oven to 300 degrees F. and place a rack in the center of the oven. Lightly grease four 6-ounce heatproof ramekins with butter. Place the ramekins into a baking dish that is large enough to hold them without touching. Place the bread cubes, apples and raisins in the ramekins, dividing the ingredients evenly.
• Using a whisk, beat the eggs, half-and-half, brown sugar, butter, Calvados, vanilla, cinnamon, allspice, nutmeg and a pinch of kosher salt in a bowl until thoroughly combined. Carefully pour the custard over the bread cubes, pressing the bread cubes down so they are covered with the custard. Set aside to allow the bread to absorb the custard, about 15 minutes.
• Prepare a water bath: Carefully pour enough hot water into the baking dish so that the water is halfway up the sides of the ramekins. (A water bath is used to provide temperature protection for the egg custard.)
• Bake until the tops are golden brown and a toothpick inserted in the center comes out clean, 20 to 30 minutes. Another way to judge whether the puddings are fully baked is to gently press down on the center of each. If any uncooked custard comes up to the top, the pudding needs to be baked a little longer. Remove the bread puddings from the water bath and cool slightly. The puddings can be served warm or slightly chilled.
• Meanwhile, make the vanilla bean whipped cream: Put the heavy cream and vanilla bean seeds in a large bowl. Whisk until soft peaks form. Serve immediately with the puddings or refrigerate until ready to use.

VANILLA BEAN APPLE CRISP

Steps:

• Preheat oven to 400°F. Line rimmed baking sheet with foil. Place sugar in large bowl. Using small sharp knife, scrape seeds from vanilla bean into sugar. Rub mixture with fingertips to distribute seeds. Add next 4 ingredients; toss well. Transfer to 8-inch square glass baking dish. Place dish on prepared baking sheet. Bake until apples are tender and beginning to turn golden brown, about 25 minutes. Remove from oven; stir apples.
• Blend flour, sugar, cinnamon and salt in processor. Add butter and cut in, using on/off turns, until mixture resembles coarse crumbs. Sprinkle crumbs over apples, spreading evenly. Bake crisp until topping is golden brown, about 25 minutes. Cool crisp 10 minutes.

VANILLA-BEAN BAKED APPLES

Steps:

• Preheat oven to 375°F. Using a cylindrical apple corer, core apples three-quarters of the way down. Arrange apples snugly in an ovenproof skillet or a loaf pan.
• Stir together sugar, butter, vanilla-bean seeds, and the salt in a small bowl. Divide sugar mixture among apples (about 2 teaspoons each); sprinkle evenly with nuts. Bake until apples are soft, about 1 hour. Serve warm with pan syrup spooned on top.
• (Per Serving)
• Calories: 187
• Saturated Fat: 3.8g
• Unsaturated Fat: 3.9g
• Cholesterol: 15mg
• Carbohydrates: 28.8g
• Protein: .7g
• Sodium: 66mg
• Fiber: 3.6g

CINNAMON APPLE CRISP BARS RECIPE

Steps:

• Lightly oil the bottom and sides of an 8 inch by 8 inch baking pan with pan spray or vegetable oil. Line the pan with parchment paper leaving "handles" to lift the apple bars out of the pan. Set aside.