Showing posts with label apples. Show all posts
Showing posts with label apples. Show all posts

Sunday, November 13, 2016

Cranberry Apple Croissant Bread Pudding / #SundaySupper

There is one holiday dessert that I make every year~Bread Pudding! There are so many ways to make this perfect comfort food, and it's a lot of fun creating it so many different ways. It's always a new treat! This year for Thanksgiving, I am making  Cranberry Apple Croissant Bread Pudding. I have made bread pudding in the past using croissants, and it is the best! Their flaky texture make the bread pudding incredible! So light and yummy! I added the cranberries and apple for a taste of fall, and because they are so tasty together! 

 Cranberry Apple Croissant Bread Pudding
(printable recipe at end of post)
serves 5-6
4 large Croissants
2 medium Granny Smith Apples
1 cup Cranberries
3 eggs
2 cups Heavy Whipping Cream
1 teaspoon Vanilla
1 teaspoon Cinnamon
1/4 cup White Sugar
1/4 cup Dark Brown Sugar

Glaze: 
3 tablespoon Confectioners Sugar
2 tablespoon Heavy Whipping Cream 

Preheat oven to 350 degrees.
This is the size of the croissant I used. Cut croissants in to small bite size pieces. Peel and chop apples.
Place croissant pieces, apples, and cranberries into a large bowl.
Mix together eggs, heavy whipping cream, vanilla, cinnamon, and both sugars in a medium bowl.
Pour dry ingredients into baking dish. Pour in liquid and mix together.
Bake in oven for 30-40 minutes. Check to see if done by sticking a knife in the center. If it comes out clean, it is done.
 Allow bread pudding to cool on rack while you prepare the glaze.
Whisk together the confectioners sugar and heavy whipping cream.
Drizzle glaze over bread pudding. Enjoy it warm or cooled. 
Thanks for joining me today! I hope you enjoyed this recipe, and I hope it fits into your Thanksgiving or holiday plans! 

We are celebrating Holiday Desserts at #SundaySupper today. Scroll down to find what everyone else made!

Thank you to our host for today's festive event, T.R. Crumbley from Gluten Free Crumbley!


Bars and Cookies

Cakes

Cheesecakes

Drinks

Pastries

Puddings

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.


print recipe

Cranberry Apple Croissant Bread Pudding

INGREDIENTS:

Bread Pudding
  • 4 large Croissants
  • 2 medium Granny Smith Apples
  • 1 cup Cranberries
  • 3 eggs
  • 2 cups Heavy Whipping Cream
  • 1 teaspoon Vanilla
  • 1 teaspoon Cinnamon
  • 1/4 cup White Sugar
  • 1/4 cup Dark Brown Sugar
Glaze
  • 3 tablespoons Confectioners Sugar
  • 2 tablespoons Heany Whipping Cream

INSTRUCTIONS:

Bread Pudding
  1. Preheat oven to 350 degrees.
  2. This is the size of the croissant I used. Cut croissants in to small bite size pieces. Peel and chop apples.
  3. Place croissant pieces, apples, and cranberries into a large bowl.
  4. Mix together eggs, heavy whipping cream, vanilla, cinnamon, and both sugars in a medium bowl.
  5. Pour dry ingredients into baking dish. Pour in liquid and mix together.
  6. Bake in oven for 30-40 minutes. Check to see if done by sticking a knife in the center. If it comes out clean, it is done.
  7. Allow bread pudding to cool on rack while you prepare the glaze.
  8. Whisk together the confectioners sugar and heavy whipping cream.
  9. Drizzle glaze over bread pudding. Enjoy it warm or cooled.
Created using The Recipes Generator


Friday, November 4, 2016

Apple Pie Bites for the Dessert Bar

This year for Thanksgiving, I plan on offering my guests a dessert bar, instead of traditional pie slices. That way everyone who wants to, can indulge with several different treats. My idea is to make all the dessert selections mini size, so the choices can be many, without seeming like too much.
I am starting with these apple pie bites. They are simple to put together, and drizzled with caramel sauce, they taste amazing! A lot of these can be made at one time, making them perfect for a dessert bar!

Apple Pie Bites
(printable recipe at end of post)
(makes 16 Apple Pie Bites)
1 large Granny Smith Apple
1/4 cup Sugar
1/4 cup Dark Brown Sugar
1 tablespoon Cinnamon
2 packages of Crescent Rolls (16 total rolls) 
25 Caramel squares
1/8 cup Heavy Whipping Cream-warmed


Preheat oven to 350 degrees.
Peel and core the apple. Slice each of the slices in half, so they are thinner. You will need at least 16 slices. 
In a medium bowl, mix together the sugar, dark brown sugar, and cinnamon.
Unroll the package of crescent rolls and separate each piece of dough. Coat an apple slice in the sugar and cinnamon mix. Sprinkle additional sugar and cinnamon mix down the piece of dough. Roll the apple into the dough, starting on the large end.
Place on a baking sheet covered with parchment paper.
Bake for 10-12 minutes. 
Start melting your caramels in a double boiler. Once they are melted, add the warm cream, just a little at a time. You might not need all of it. Stir the caramel and cream together until they are completely combined. You want the caramel to drizzle off the spoon. You can start the caramels melting at the beginning of the recipe, because they take a while to melt.
Drizzle the caramel sauce over the Apple Pie Bites and enjoy!
These taste great hot or cold, and if you want to offer a dessert bar like I plan to do, you could put the caramel in a mini slow cooker on the table, and let your guests drizzle to their hearts content!

Thanks for stopping by today! I will have more recipes for my Thanksgiving Dessert Bar soon! I hope you will stop back to see them!


print recipe

Apple Pie Bites

prep time: 40 MINScook time: 15 MINStotal time: 55 mins

INGREDIENTS:

  • 1 large Granny Smith Apple
  • 1/4 cup Sugar
  • 1/4 cup Dark Brown Sugar
  • 1 tablespoon Cinnamon
  • 2 packages of Crescent Rolls (16 total rolls)
  • 25 Caramel squares
  • 1/8 cup Heavy Whipping Cream-warmed

INSTRUCTIONS:

  1. Preheat oven to 350 degrees.
  2. Peel and core the apple. Slice each of the slices in half, so they are thinner. You will need at least 16 slices.
  3. In a medium bowl, mix together the sugar, dark brown sugar, and cinnamon.
  4. Unroll the package of crescent rolls and separate each piece of dough. Coat an apple slice in the sugar and cinnamon mix. Sprinkle additional sugar and cinnamon mix down the piece of dough. Roll the apple into the dough, starting on the large end.
  5. Place on a baking sheet covered with parchment paper.
  6. Bake for 10-12 minutes.
  7. Start melting your caramels in a double boiler. Once they are melted, add the warm cream, just a little at a time. You might not need all of it. Stir the caramel and cream together until they are completely combined. You want the caramel to drizzle off the spoon.
  8. Drizzle the caramel sauce over the Apple Pie Bites and enjoy!
Created using The Recipes Generator



 



Tuesday, October 20, 2015

An Autumn Side Dish of Sauteed Apples

If you love apples, you will love this recipe: An Autumn Side Dish of Sauteed Apples. They are one of my favorites, and I can't eat them without recalling some great memories from when I was a little girl.  Many years ago, back in the 60's, my Dad worked late on Friday nights. This was so much fun for my sister and brother and I because it was a special night at home also. During the grocery shopping earlier that week, we each got to pick out a TV dinner to have on Friday night. Then afterwards we would have root beer or red cream soda floats and watch tv on the pull out sofa. It was fun with a capitol F! My TV dinner was always the one with the meatloaf and the brownie and the sauteed apples! And that began my love affair with sauteed apples!
I hope you will try this recipe. It is simple and easy to make and it makes a wonderful side dish for Thanksgiving or any special occasion!

apples, cinnamon, butter, dark brown sugar, granny smiths
An Autumn Side Dish of Sauteed Apples

Thursday, October 15, 2015

Apple Cider Bundt Cake w/ Carmelized Apples/#BundtBakers

 I don't think fall would be the same without apples, do you? I know this bundt cake wouldn't be! This Apple Cider Bundt Cake with Carmelized Apples is the taste of the season in a mini cake! With cider in the cake and apples in the topping how can you go wrong!

Apple Cider Bundt Cake w/ Carmelized Apple Topping

Sunday, September 27, 2015

Caramel Apple Pie Bundles/#SundaySupper

It is time for #SundaySupper and this week we are celebrating fall and all the wonderful flavors of the season. For me, that means apples and caramel and Caramel Apple Pie Bundles!

Like many people, fall is my favorite time of year, and what's not to love? The crisp, cooler weather to wake up to, beautiful leaves tripping across the yard, breathtaking sunsets, less crowded beaches, Friday night football, roaring fire pits in the evenings, and food flavors that I look forward to from the end of fall until it starts all over again. There is nothing like food to evoke wonderful memories and  I hope these Caramel Apple Pie Bundles bring some to you.


Caramel Apple Pie Bundles

Monday, October 7, 2013

Apple Harvest Bars

I made these luscious Apple Harvest Bars as a gift for a special friend of the family. They are full of apples, cinnamon, brown sugar, pecans and they are just, oh so good. I was looking to send a gift that said "Autumn", but I wanted a little change from my usual baked goods. These Apple Harvest Bars are exactly what I was looking for!

Apple Harvest Bars
Crust
11/2  cup Flour
1/3 cup Sugar
11/2 teaspoons Cinnamon
3/4 teaspoon Salt
 1/2 cup Butter
2 tablespoons Apple Cider

Apple Mix 
4 cups peeled, chopped Apples
1 large Egg
11/2 cups sour Half and Half
2 teaspoons Vanilla
1 teaspoon Lemon Juice
3/4 cup sugar
1/4 cup Flour
1/2 teaspoon Salt

Topping
1/2 cup Flour
1/3 cup Brown Sugar
1/4 teaspoon Cinnamon
1/4 teaspoon Salt
1/2 cup Butter
1 cup chopped Pecans

~Set your oven at 350 degrees. Use a 13X9" pan.
To make the crust, mix together the flour, sugar,
 cinnamon, and salt.
Cut in 1/2 cup of the cold Butter with a pastry blender or use 2 forks.
To cut in you should cut the stick of butter into very small pieces.
Then mix in the butter until the pieces become very small,
 and your mix resembles cornmeal.
Add your apple cider and mix together.
Press the crust mixture into your pan.
Evenly cover the bottom. Set aside.
Peel, core, and chop your apples.
 The pieces should be bite size.
Mix together the egg, sour half and half, vanilla, lemon juice,
sugar, flour and salt. Mix at medium speed until combined.
Add apples and stir thoroughly.
Spread over the crust.
Bake for 30 minutes.
While the bars are baking, we will put the topping together.
Mix together the flour, brown sugar, cinnamon, and salt.
Cut in your butter, just as you did when you made your crust.
Chop your pecans, and add to your mix.
Put the topping in the fridge until your crust
 and apple filling are finished cooking for the 30 minutes.
Sprinkle the topping over the filling, and bake for 10-15 minutes more.
Remove from oven and cool for 45 minutes.

Cut into 20-30 bars.
Store in refrigerator.
Enjoy!

Thanks for joining me today!
I hope you make these yummy bars. You will love them!!


Wednesday, November 21, 2012

Oh, so good.....Apple Pumpkin Brown Betty!

I have heard of the Brown Betty for years now, but this is the first time I have ever made one. It is so simple, and good, I can't believe I waited this long. I was curious about the origin of this fabulous dessert, and I did a little reading. Did you know that the brown betty has been around since colonial times, and is one of the oldest known desserts? It was basically designed around the fact that bread gets stale, but you don't throw it away, and voila!..... the brown betty was born! I am thinking it was born into a nice family too, because the recipe is a mix between a cobbler and bread pudding. Sounds like they may be cousins! Whatever it's heritage, this Apple Pumpkin Brown Betty is the perfect addition to your Thanksgiving meal.
Apple Pumpkin Brown Betty
(adapted from Food Network magazine)
1   2-3 pound Sugar Pumpkin
3 tablespoons Butter
1 cup cubed Bread
2 Gala Apples
1/4 cup light brown Sugar
1/4 cup Golden Raisins
1 teaspoon Vanilla
1/4 teaspoon ground Cinnamon
pinch of Salt
Maple Syrup (for drizzle)

Preheat your oven to 375 degrees.
Slice the top off of your pumpkin.
Scoop out the seeds and the stringy pulp.
Peel and cut your 2 apples into 1/2" pieces. Set aside.
Over medium heat, melt 2 tablespoons of butter in your skillet.
Add the bread cubes, and cook, stirring occasionally, for about
4 minutes and until golden in color.
Transfer to a bowl.
Add the remaining 1 tablespoon of butter to the pan,
along with the apples, brown sugar, and raisins to
your pan. Cook about 4 minutes. The apples
should be crisp tender.
Stir in the vanilla, cinnamon, and salt.
Add the bread back in, and mix together.
Put your pumpkin in a small baking dish.
Fill the pumpkin with the apple mixture.
Add approximately 1" of water to the dish.
Cover the pumpkin with the pumpkin top, and
cover the top, loosely, with foil.
Bake until tender, about 1 hr, 30 minutes to 2 hours.
Then remove the foil, and let the top brown by
baking it for approx. 10 more minutes.
Transfer to your serving plate, and drizzle with maple syrup.
To serve, scrape the pumpkin flesh and stir into the apple mixture.
 Enjoy and Happy Thanksgiving!

Monday, November 5, 2012

Tasty, Creamy Apple Cinnamon Creme Brulee

This recipe brings together a few of my favorite ingredients. I just love apples and cinnamon, and what could be better than baked apples and cinnamon sprinkled with sugar and submerged in rich, decadent cream.  This tasty Apple Cinnamon Creme Brulee is like fall in a ramekin.  Savor it!

Apple Cinnamon Creme Brulee
(makes 4~6 oz Creme Brulee)
2 Granny Smith Apples
1 teaspoon Cinnamon
2 tablespoons Butter
1/4 cup Sugar
1/4 teaspoon Water
6 Egg Whites
4 tablespoon Sugar
1 teaspoon Vanilla
1 1/2 cups Whipping Cream
1 tablespoon Raw Sugar

Preheat your oven to 320 degrees.
Peel your apples.....
and chop them into bite size pieces.
Melt your butter in a frying pan....
and add your apples, cinnamon, 1/4 cup of sugar, and water.
Bring to a boil.
In a medium bowl, mix together your egg whites, 
4tablespoons of sugar, vanilla, and creme.
Evenly divide the apple mix between the 4 ramekins.
Distribute the cream mixture between the 4 ramekins.
Make a bain-marie, or water bath. To do this, place your 
four ramekins in a baking pan, like above. 
Pour water in the pan until about 1/2  of the ramekins are covered. 
This method of baking ensures a slow, even cooking for your
custard, and prevents the cream from curdling.
Bake for 35-40 minutes.
After cooking, let the ramekins sit in the water bath
 for another 30 minutes.
Cool them in the fridge.
They can even be made the day before you plan
to serve them. I think they taste better the second day.
Right before serving, sprinkle your raw sugar over the top.
Using a kitchen torch, heat the sugar on top.
Serve and dig in!
Enjoy!

Thanks for joining me today!