Archive for Wednesday, September 11, 2002

Recipes using apples

September 11, 2002


Deep-dish Apple Crisp

3 pounds of a combination of Golden Delicious and Granny Smith apples, peeled, cored and sliced
1 tablespoon cornstarch
1/2 cup sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 cup all-purpose flour
1/2 cup firmly packed brown sugar
Pinch of salt
6 tablespoons butter, cut into pieces and softened
1 cup sliced almonds

Preheat oven to 400 degrees. Place the apple slices in a large bowl; set aside. In a small bowl, mix together the cornstarch, sugar, cinnamon and nutmeg. Sprinkle the sugar mixture over the apples, tossing gently to coat.

Spread the mixture evenly into a 1 1/2-quart baking dish. In a separate bowl, mix the flour, brown sugar, salt and butter until the mixture is crumbly. Add the sliced almonds and mix well. Spoon the mixture over the apples, pressing down slightly as you go. Completely cover the apples with the topping mixture.

Bake 45 minutes, or until apples are tender. Remove from the oven and cool on a wire rack to desired temperature for serving. Or after cooling, refrigerate until ready to eat and serve cold.

Makes 8 generous servings.

390 calories (35 percent from fat), 15 grams fat (6 grams sat. fat), 62 grams carbohydrate, 4 grams protein, 122 mg sodium, 23 mg cholesterol, 55 mg calcium, 4 grams fiber.

Apple Ham Puffs

2 tablespoons plus 2 teaspoons all-purpose flour
1/2 teaspoon salt
8 eggs
1 cup heavy whipping cream
Butter for custard or muffin cups
2 cups diced cooked ham
4 thinly sliced, peeled apples
1/4 cup margarine or butter
1/4 cup sugar
1 teaspoon cinnamon

Preheat the oven to 450 degrees.

In a large mixing bowl, combine the flour and salt. Beat in the eggs and heavy cream until smooth. Lightly butter six custard or muffin cups. Evenly divide the ham among the cups. Pour the egg mixture over the ham. Bake 15 minutes or until a knife inserted near the center comes out clean.

While the puffs bake, melt the margarine or butter in a large skillet. Add the apple slices and sprinkle with sugar and cinnamon. Saute until the sugar is dissolved.
Remove the puffs from the oven and spoon the apple mixture onto the center of each puff.
Makes 6 generous servings.

483 calories (60 percent from fat), 32 grams fat (14 grams sat. fat), 26 grams carbohydrate, 23 grams protein, 400 mg sodium, 346 mg cholesterol, 69 mg calcium, 2 grams fiber.

Caramel Apple Bites

1/3 cup unpeeled, chopped apples
1/3 cup evaporated milk
1/3 cup sugar
1/3 cup chopped walnuts

1/2 cup soft butter or margarine
1/4 cup confectioners' sugar
1/4 cup packed brown sugar
1 teaspoon vanilla extract
1 egg
1/4 teaspoon salt
2 cups all-purpose flour

1 package (14 ounces) caramels, unwrapped
2/3 cup evaporated milk
1 cup finely chopped walnuts

Assortment of colored toothpicks

In a medium saucepan, combine all the filling ingredients and cook until thickened. Remove from heat and set aside to cool.

Preheat oven to 350 degrees.

To make the dough, in a mixing bowl cream together the butter, confectioners' sugar and brown sugar. Add the vanilla extract, egg and salt; beat well. Add the flour and mix well. Shape the dough into 1-inch balls. Flatten the balls and place about 1/4 teaspoon of filling in the center of each. Fold the dough over and reshape into a ball. Place on baking sheets. Repeat with remaining dough and filling.

Bake 12-15 minutes or until lightly browned. Remove to a wire rack to cool.

Meanwhile, in a medium saucepan over low heat, cook the caramels and evaporated milk, stirring occasionally until the caramels have melted. Place the chopped walnuts in a pie plate or shallow dish; set aside.

Insert a toothpick into the cooled cookie balls. Dip each one in the caramel until completely coated. Dip the bottom or roll the entire cookie in the chopped nuts. Place on a wire rack and allow to set.

Makes about three dozen; analysis per one bite.

103 calories (51 percent from fat), 6 grams fat (1 gram sat. fat), 11 grams carbohydrate, 2 grams protein, 55 mg sodium, 7 mg cholesterol, 25 mg calcium, 0 grams fiber.

Apple Praline Pie

Favorite pastry for a double-crust pie
1 cup sugar
1/3 cup all-purpose flour
1 teaspoon ground cinnamon
8 cups thinly sliced and peeled cooking apples
3 tablespoons butter
1/2 cup packed brown sugar
2 tablespoons half-and-half
1/2 cup chopped pecans

Preheat oven to 350 degrees.

Line the bottom of a 10-inch pie plate with the pastry; set aside.

In a large bowl, stir together the sugar, flour and cinnamon. Add the apple slices and toss gently until coated. Transfer the apple mixture to the pastry-lined pie plate. Trim the pastry to the edge of the pie plate.

Roll the remaining dough into a 12-inch circle. Cut slits to allow the steam to escape. Place on top of the filling; trim 1/2-inch beyond the edge of the plate. Fold the top pastry under the bottom pastry and crimp or flute edge as desired. To prevent the crust from over browning, cover the edge of the pie with foil.

Bake 35 minutes. Remove the foil and bake 35 minutes more.

Meanwhile, in a small saucepan, stir together the butter, brown sugar and half-and-half. Bring to a boil, then remove from the heat and stir in the pecans.

Remove the pie from the oven. Pour the brown sugar mixture over the hot pie. Bake 5 minutes more. Remove from oven and cool on a wire rack.

Makes 10 servings.

390 calories (38 percent from fat), 17 grams fat (4 grams sat. fat), 61 grams carbohydrate, 2 grams protein, 204 mg sodium, 11 mg cholesterol, 30 mg calcium, 3 grams fiber.

Smoked Chops With Apples and Kraut

Butter or margarine for roasting pan
2 Granny Smith apples, peeled, cut into 1/2-inch cubes
2 Golden Delicious apples, peeled, cut into 1/2-inch cubes
1 medium head green cabbage, loose outer leaves removed, cored, shredded
1 large sweet onion, peeled, diced
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup apple cider vinegar
1/2 cup chicken broth
6 smoked bone-in pork chops

Preheat oven to 350 degrees. Grease a large roasting pan with butter or margarine. In a large bowl, toss together the apples, cabbage, onion, salt and pepper, vinegar and chicken broth; pour into the roasting pan. Nestle the smoked pork chops on top. Cover and roast two hours. The chops should be nearly falling off the bone.

Remove from the oven and, if desired, serve with boiled new potatoes.

Makes 6 servings.

344 calories (32 percent from fat), 12 grams fat (5 grams sat. fat), 25 grams carbohydrate, 35 grams protein, 333 mg sodium, 81 mg cholesterol, 91 mg calcium, 6 grams fiber.

Commenting has been disabled for this item.