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

Wednesday, September 26, 2018

Grandma's Apple Butter / #appleweek

I have enjoyed Apple Butter several times, but this is the first time that I have made it myself. I love it! It is so much better than the jars I have picked up at the grocery, and it is even better than the time I bought some at an apple festival! It is a sweet, flavorful mix of apples, cider, sugar and spices. No butter is involved, but you can spread it like butter on anything and everything!
This is not a quick recipe, and if you make it like I did, pressing the apples with a sieve, you need a little muscle. A food mill would work much better. But, either way, it is worth your time and energy! I only made enough for one canning jar, and it was gone within the week!
Grandma's Apple Butter
(printable recipe at end of page)
(makes 1 jar)

3 pounds of Apples
1 quart Water
1/2 quart Sweet Cider
1 1/2 cups Sugar
1 teaspoon Spice House Apple Pie Spice


Wash the apples and cut them off the core.
Chop the apples into small pieces. Place in a large saucepan, cover with water, and boil until soft. It takes about 30 minutes.
Once the apples are soft, place a small amount at a time into a sieve and press down on the soft apples, pushing them through the holes and into the bowl underneath. This helps the apples breakdown. You could also use a food mill.
Pour the quart of sweet cider into a medium pot, and boil down the cider to half.
Here is a quick tip for making sure you boil the cider to half volume and not more. Pour the cider into the pot, and mark where it is in the pot on the outside with a pen and a piece of paper. Then mark where you want it to end up, which is halfway down. When the cider gets to that point, you are done. This helps you remember to keep an eye on the cider, because it boils down fast, and it is easier to gauge.
Add the apple pulp, sugar and Spice House Apple Pie Spice to the pot. Mix in.
Cook until the apple butter becomes a spreadable consistency, stirring often. The amount on this spoon is at the beginning of the process. Stir often to prevent burning.
The continued cooking and stirring will make the apple butter thicker, like it looks on this spoon.
After cooking, the apple butter wll look like this. Pour into jars and let cool. This Apple Butter is perfect for canning, and would make a great hostess or teacher gift!  

Tip-I should have peeled the apples, but forgot until after I had cut them. So I went ahead and left them on. Some of the peels came off as the apples cooked, and some of the peels came off as the apples went through the sieve. The peels would not go through. 


Thank you for joining me today for another fun #appleweek recipe. I hope you will enjoy making and eating Grandma's Apple Butter!


Don't miss our #appleweek drawing. There are some amazing giveaways, and I hope you win one of the great prizes! Click here!


Don't forget about my blogging friends and all their tasty recipes they are posting today! You don't want to miss them!


Thursday Recipes:


apples, appleweek, apple butter, spreads, treats
treats, breakfast, snack, after school treat,
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Grandma's Apple Butter

ingredients:

3 pounds of Apples
1 quart Water
1/2 quart Sweet Cider
1 1/2 cups Sugar
1 teaspoon Spice House Apple Pie Spice

instructions:


  1. Wash the apples and cut them off the core.
  2. Chop the apples into small pieces. Place in a large saucepan, cover with water, and boil until soft. It takes about 30 minutes.
  3. Once the apples are soft, place a small amount at a time into a sieve and press down on the soft apples, pushing them through the holes and into the bowl underneath. This helps the apples breakdown. You could also use a food mill.
  4. Pour the quart of sweet cider into a medium pot, and boil down the cider to half.
  5. Here is a quick tip for making sure you boil the cider to half volume and not more. Pour the cider into the pot, and mark where it is in the pot on the outside with a pen and a piece of paper. Then mark where you want it to end up, which is halfway down. When the cider gets to that point, you are done. This helps you remember to keep an eye on the cider, because it boils down fast, and it is easier to gauge.
  6. Add the apple pulp, sugar and Spice House Apple Pie Spice to the pot. Mix in.
  7. Cook until the apple butter becomes a spreadable consistency, stirring often. The amount on this spoon is at the beginning of the process. Stir often to prevent burning.
  8. The continued cooking and stirring will make the apple butter thicker, like it looks on this spoon.
  9. After cooking, the apple butter wll look like this. Pour into jars and let cool. This Apple Butter is perfect for canning, and would make a great hostess or teacher gift! 
Created using The Recipes Generator

Friday, September 29, 2017

Battered Chocolate Caramel Apple Slices / #appleweek

With State Fair season coming up soon, I thought it would be fun to come up with a yummy treat, like you might see at the fair. These Battered Chocolate Caramel Apple Slices are easy to make, and they are tasty too! I used a boxed pancake mix, but I'm sure a homemade recipe will work also. What I love about these is that the pancake coating is light and fluffy, but the apple stays crisp and delicious! These are such fun!
Battered Chocolate Caramel Apple Slices
(printable recipe at end of page)
(makes 8 slices)
Pancake Mix 
1 teaspoon Vanilla
1 Rainier HoneyCrisp Apple
1/2 cup Flour
Stick to insert in Apple Slices
Vegetable Oil for frying 
Chocolate
Caramel



Mix pancake batter according to package directions.
Add vanilla to batter. Also add a tablespoon of water at a time to the mix until it is smooth and a little thinner.
 Core the apple.
Place apple slices in a bowl of water.
 Measure the flour and place in a bowl.
 Add a stick to each apple. Dip apple in flour and lightly coat it.
 Dip apple into batter. Let it drip off the loose batter. It should stop dripping after a few drips.
Place apples in oil and fry. Your oil should be at 350 degrees. Turn the apples while they are in the oil. It should only take a few minutes to fry. After taking the apples from the fryer, place them on paper towels to dry.
Melt chocolate and caramels in double boilers. 
Drizzle the apples with chocolate and caramel however you want. I drizzled with chocolate first, refrigerated them and then drizzled them with caramel and refrigerated them again. I think sprinkles would be cute on top of the chocolate and caramel, and so would powdered sugar!


Enjoy!


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Check out more tasty apple recipes here:

Apfelstrudel Recipe (Apple Strudel from Scratch) from House of Nash Eats
 Apple and Onion Cornbread from A Day in the Life on the Farm 
Apple Butter Cheesecake from The Redhead Baker 
Apple Chicken Stew from Jolene's Recipe Journal
 Apple Cider Dark & Stormy from The Crumby Kitchen
 Apple Mincemeat Pie from Palatable Pastime
 Apple Pie Bread from Sew You Think You Can Cook
 Apple Pie Pancakes from 4 Sons 'R' Us
 Apple Praline Bread from Family Around the Table
 Apple Stuffing Crusted Pork Chops from Caroline's Cooking 
Apple Walnut Bars from The Chef Next Door
 Battered Chocolate Caramel Apple Slices from The Freshman Cook
 Caramel Apple Pull Apart Bread from Hezzi-D's Books and Cooks
 Apple Crack Slaw Eggrolls from Dad What's 4 Dinner 
Cinnamon Apple Donuts from Daily Dish Recipes
 Diminutive Caramel Apples from Culinary Adventures with Camilla
 Easy Caramel Apple Butter from Grumpy's Honeybunch
 Fast and Easy Peanut Butter Yogurt Fruit Dip from Cooking With Carlee
 Mom's Apple Cake from Books n' Cooks
 Oatmeal Applesauce Muffins from Amy's Cooking Adventures
 Roasted Butternut Squash and Apples from Simple and Savory
  Roasted Sweet Potatoes and Apples from Feeding Big
 Savory Apple Turkey Brie Galette from Bear & Bug Eats
 Swiss Vegetarian Autumn Lasagna With Apples & Squash from All That's Jas 


Battered Chocolate Caramel Apple Slices

INGREDIENTS:


  • Pancake Mix
  • 1 teaspoon Vanilla
  • 1 Rainier HoneyCrisp Apple
  • 1/2 cup Flour
  • Stick to insert in Apple Slices
  • Vegetable Oil for frying
  • Chocolate
  • Caramel

INSTRUCTIONS:


  1. Mix pancake batter according to package directions.
  2. Add vanilla to batter. Also add a tablespoon of water at a time to the mix until it is smooth and a little thinner.
  3. Core the apple.
  4. Place apple slices in a bowl of water.
  5. Measure the flour and place in a bowl.
  6. Add a stick to each apple. Dip apple in flour and lightly coat it.
  7. Dip apple into batter. Let it drip off the loose batter. It should stop dripping after a few drips.
  8. Place apples in oil and fry. Your oil should be at 350 degrees. Turn the apples while they are in the oil. It should only take a few minutes to fry. After taking the apples from the fryer, place them on paper towels to dry.
  9. Melt chocolate and caramels in double boilers.
  10. Drizzle the apples with chocolate and caramel however you want. I drizzled with chocolate first, refrigerated them and then drizzled them with caramel and refrigerated them again. I think sprinkles would be cute on top of the chocolate and caramel, and so would powdered sugar! Enjoy!
Created using The Recipes Generator

Monday, September 25, 2017

Apple Brickle Mini Tarts w/an Oatmeal Crust /#appleweek


Today starts a fun-filled week here at The Freshman Cook! It is Apple Week! Apple Week is full of applelicious recipes from myself and my blogger friends, and there is a fun giveaway that starts today! Thank you to Rainier Fruit and Flahaven's Irish Oatmeal for the products used in today's recipe post! There are some amazing prizes, and I know you will want to enter! At the end of this post you will find info on how to enter to win some great prizes! 
Thank you to Carlee from Cooking with Carlee for all the long hours and hard work it took to put #appleweek together. 

Thank you to #AppleWeek Sponsors: Rodelle, Dreamfarm, Casabella, Flahavan's Irish Oatmeal, Pryex, Chicago Cutlery, Rainier Fruit, and Veggie Wash for providing prizes for #AppleWeek free of charge. These companies also provided the bloggers with samples and product to use for #AppleWeek. All opinions are my own.
 
The very first recipe I cooked for my husbands extended family, after we were married, was a traditional apple crisp. It was always one of my favorite fall recipes. Everything went well, it tasted great, and they ate every bite. I figured it was good luck! So, I try to bake one every year! But this year, I decided to branch out a little and put a special twist on my old favorite. These Apple Brickle Mini Tarts w/ an Oatmeal Crust taste just like my old fave, but they definitely have a fun, new look. I know you are going to like them!


 Apple Brickle Mini Tarts w/ an Oatmeal Crust
(printable recipe at end of page)
(makes 12 tarts)
 Oatmeal Crust
2/3 cup firmly packed Dark Brown Sugar
1/3 cup Flour
1 cup Flahavan's Irish Oatmeal
1 teaspoon Roasted Cinnamon
pinch of Nutmeg
2 tablespoons Butter

Apple Filling 
2 Rainier Honeycrisp Apples
1/4 cup Sugar
2 teaspoon Flour
1/4 teaspoon Cinnamon
pinch of Nutmeg
Brickle Bits
Caramel Chips

Make the crust by mixing the dark brown sugar, flour, oatmeal, roasted cinnamon, and nutmeg. Regular cinnamon can be used also.
Add butter and mix together.
It will all come together like this. Sometimes when I don't feel like the spoon is doing the job, I put on disposable gloves for cooking, and mix the ingredients together with my hands. It's so much easier!
Start measuring out the amount needed for your pan. Mine needed 1 tablespoon and 2 teaspoons for each cup. Then roll each separate amount into a ball as shown. 
Place a ball into each spot in the pan for the crust. I realize not everyone has this type of pan. You could also make this in a regular cupcake tin or even a mini cupcake tin. You just have to figure out how much dough you will need for each crust. The best way to do that is to practice making a couple until you are happy with the size. 
Use a pestle or something similar to create a whole in the center of the dough. Try to insert the pestle in the middle, so all the sides are of equal size.
Peel the apples and cut into small, little chunks. You want then to be able to fit in to the cups. Add the sugar, flour, cinnamon and nutmeg to the bowl with the apples. Mix together.
Fill each cup with the apple mix. Press them down in to the cup as you are filling them. I think it looks nice with a couple apples sticking out so they can be seen! After each cup is filled, go around to each cup again and sprinkle just a little bit of the brickle bits on the top.
Bake at 350 degrees for approximately 20 minutes. As a general rule, when I am making a new recipe, I usually set my timer for 5 minutes less than recommended. I check it, and usually pop it back in the oven. That insures that I never burn my food. After all, all ovens are different.
When your cups are done, remove them from the oven, let them cool for approx. 10 minutes. Then remove them from the pan, and let them cool completely on a cooling rack.
I melted the caramel chips on the stove top, and then drizzled the caramel over each tart as I served them. They tasted great!
Thanks so much for joining me today and for participating in the first day of #appleweek! Scroll down to find lots more apple recipes, a printable copy of this recipe, and info on entering the giveaway!

Find many more fun and yummy apple recipes below:


Apple Bacon Turkey Burgers from Jonesin' for Taste

 Apple Brickle Mini Tarts with Oatmeal Crust from The Freshman Cook

 Apple Cinnamon Baked Oatmeal from Amy's Cooking Adventures

 Apple Cobbler French Toast Casserole from Tip Garden

 Apple Fritter Yeast Bread from House of Nash Eats

Apple Oatmeal Coffee Mug Cake from Corn, Beans, Pigs and Kids

Apple Pecan Chicken Salad from The Chef Next Door

 Apple Pie Steel Cut Oatmeal from Cooking With Carlee

 Cinnamon Apple Cider Sangria from The Redhead Baker

 Creamy Maple Gouda Apple Soup with Pecan-Oat Granola  from Culinary Adventures with Camilla
 
Healthy Apple Muffins from Caroline's Cooking

Individual Apple Cranberry Galettes with Caramel Drizzle  from Family Around the Table

 Mulled Apple Cider from Books n' Cooks

 Oatmeal Applesauce Muffins from A Day in the Life on the Farm

 Oatmeal Crusted Apple Stuffed French Toast from Jolene's Recipe Journal

Roasted Apple and White Cheddar Soup from 4 Sons 'R' Us

 Salted Caramel Apple Cake from Grumpy's Honeybunch

 Savory Apple Sausage Tart from The Crumby Kitchen

 Vanilla Brined Pork Chops with Applesauce  from Bear & Bug Eats

 Swedish Apple Oatmeal Pie with Vanilla Sauce from All That's Jas

 Torta di Mele Sicilian Apple Cake from Girl Abroad


Here is info on the giveaway and what you have to do to enter: 

Click on "a rafflecopter giveaway" at the end of this incredible list of great prize packs to enter.

Prize Pack #1 from Rodelle:

A baker's dream come true! This delicious prize pack includes premium vanilla products, gourmet dutch-processed cocoa and specialty extracts. Items include: Pure Vanilla Extract, Gourmet Dutch-Processed Baking Cocoa, Gourmet Vanilla Extract, Madagascar Bourbon Vanilla Beans, Organic Vanilla Extract, Organic Chocolate Extract, Almond Extract, Vanilla Paste, and some fun baking supplies to whip up your next batch of goodies with!


 Prize Pack #2 from Dreamfarm and Casabella:
Items include: a 2 'n 1 veggie brush a clip n strip shears a set up levups a set of levoons


Prize Pack #3 from Flahavan's Irish Oatmeal:


Prize Pack #4 from Pyrex and Chicago Cutlery:



Prize Pack #5 from Rainier Fruit:

A prize pack from Rainier Fruit including a box of freshly harvested Rainier Fruit apples, a stainless steel apple slicer, apple corer, "Baked with Love" ceramic pie pan, copper apple loaf pan and a $25 Williams Sonoma gift card!

Prize Pack #6 from Veggie Wash:

A prize pack from Veggie Wash
a Rafflecopter giveaway



 

Apple Brickle Mini Tarts w/an Oatmeal Crust

INGREDIENTS:

Oatmeal Crust
  • 2/3 cup firmly packed Dark Brown Sugar
  • 1/3 cup Flour
  • 1 cup Flahavan's Irish Oatmeal
  • 1 teaspoon Roasted Cinnamon
  • pinch of Nutmeg
  • 2 tablespoons Butter
Apple Filling
  • 2 Rainier Honeycrisp Apples
  • 1/4 cup Sugar
  • 2 teaspoon Flour
  • 1/4 teaspoon Cinnamon
  • pinch of Nutmeg
  • Brickle Bits
  • Caramel Chips

INSTRUCTIONS:


  1. Make the crust by mixing the dark brown sugar, flour, oatmeal, roasted cinnamon, and nutmeg. Regular cinnamon can be used also.
  2. Add butter and mix together.
  3. It will all come together like this. Sometimes when I don't feel like the spoon is doing the job, I put on disposable gloves for cooking, and mix the ingredients together with my hands. It's so much easier!
  4. Start measuring out the amount needed for your pan. Mine needed 1 tablespoon and 2 teaspoons for each cup. Then roll each separate amount into a ball as shown.
  5. Place a ball into each spot in the pan for the crust. I realize not everyone has this type of pan. You could also make this in a regular cupcake tin or even a mini cupcake tin. You just have to figure out how much dough you will need for each crust. The best way to do that is to practice making a couple until you are happy with the size.
  6. Use a pestle or something similar to create a whole in the center of the dough. Try to insert the pestle in the middle, so all the sides are of equal size.
  7. Peel the apples and cut into small, little chunks. You want then to be able to fit in to the cups. Add the sugar, flour, cinnamon and nutmeg to the bowl with the apples. Mix together.
  8. Fill each cup with the apple mix. Press them down in to the cup as you are filling them. I think it looks nice with a couple apples sticking out so they can be seen! After each cup is filled, go around to each cup again and sprinkle just a little bit of the brickle bits on the top.
  9. Bake at 350 degrees for approximately 20 minutes. As a general rule, when I am making a new recipe, I usually set my timer for 5 minutes less than recommended. I check it, and usually pop it back in the oven. That insures that I never burn my food. After all, all ovens are different. When your cups are done, remove them from the oven, let them cool for approx. 10 minutes. Then remove them from the pan, and let them cool completely on a cooling rack.
  10. I melted the caramel chips on the stove top, and then drizzled the caramel over each tart as I served them. They tasted great!
Created using The Recipes Generator

Saturday, November 12, 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