apple recipes

foxfyre · Buttercult Founder

apple recipes

texaschickeee · Seductively Sassy

Apple cake

1 cup sugar

1/2 cup shortening (I use butter)

2 eggs

1 1/2 cups all purpose flour

2 teaspoons baking powder

pinch of salt

1/2 cup milk (or a few drops more)

1 teaspoon vanilla

4 medium apples, peeled and sliced

2 tablespoons sugar and 1 teaspoon cinnamon, mixed together (I use probably 1/2 cup sugar and 1 tablespoon cinnamon)

I also sometimes put walnuts on top of the apples, and under the cinnamon sugar.

cream butter and sugar, add eggs

add sifted (I just wisk them in a bowl) dry ingredients alternately with the milk.

arrange apple slices on top and sprinkle with the cinnamon sugar.

bake at 350 for about 25 minutes in a 9 x 13 pan.

apple cake is best served warm with sweetened whipped cream with almond and vanilla added to it.

Too bad you can't ship them. I love apples and they are not real nice in the stores down here right now.

-- Edited by texaschickeee at 16:55, 2007-10-21

sparky · Man Whore

Buttercup has an apple recipe on her site.

Baked apple tart

Happy baking ff.

foxfyre · Buttercult Founder

Thank you both!

Buttercup · Monkey Proof is Beautiful yet hideous

I'll post a few for you when I get home from work.

Buttercup · Monkey Proof is Beautiful yet hideous

The only one of these that I've made is the apple pound cake, but the other two sound delicious.


 Apple Pound Cake


       2 c  Flour
       1 tsp Baking soda
       1 tsp Salt
     1 tsp Cinnamon
     1/4 tsp Nutmeg
     1/2 c  Vegetable Oil
       2 c  Sugar
       3    Eggs
       2 tsp Vanilla
       2 c  Apples, finely chopped
       1 c  Pecans; chopped


   In mixing bowl, combine flour, baking soda, salt, cinnamon and nutmeg. With mixer at medium speed,
   beat together oil, sugar, eggs and vanilla. Gradually add flour mixture,
   beating until smooth.  Fold in apples and pecans. Pour into
   greased and floured 10 inch bundt pan. Bake at 325 for 1 hour and 15
   minutes, or until toothpick inserted in center comes out clean. Cool 10
   minutes, then remove from pan.

-- Edited by Buttercup at 15:20, 2007-10-24

Buttercup · Monkey Proof is Beautiful yet hideous

APPLE BROWNIES

    1c            Butter, softened
    1 3/4 c     Sugar
    2             Eggs, well beaten
    1 tsp        Vanilla
    2 c           All-purpose flour
    1 tsp        Baking powder
    1 tsp        Baking soda
    1 tsp        Cinnamon
    1/2   tsp Salt
    2 c            Apples,peeled and chopped
      1/2   c     Pecans or walnuts

   In a large mixing bowl, cream butter, sugar, eggs and
   vanilla with electric mixer. Combine dry ingredients
   and add to butter mixture. Mix until flour is
   moistened. Fold in apples and nuts. Spread in a
   greased 9 x 9 inch baking pan and bake in 350 degree
   oven 45 minutes or until done.

Buttercup · Monkey Proof is Beautiful yet hideous

Fresh Apple Bread

       1 c Sugar
       1 ts Soda
     1/2 c Shortening
       1 c Pecan pieces
       2    Eggs; beaten
   1 1/2 ts Buttermilk
       1 c Apples; grated
     1/2 ts Vanilla
       2 c Flour
       1 ts Cinnamon
     1/2 ts Salt
       3 tb Sugar

   Cream sugar and shortening; add eggs and apple. Sift dry ingredients and
   mix with sugar mixture. Add pecans. Stir in buttermilk and vanilla. Pour
   into greased 10x6x3 loaf pan. Mix sugar and cinnamon, sprinkle on top. Bake
   at 350 degrees for 1 hour.

foxfyre · Buttercult Founder

And thank you, Butter!

Buttercup · Monkey Proof is Beautiful yet hideous

Anything for you, Foxfyre!

texaschickeee · Seductively Sassy

Rack of Lamb with Warm Apple & Lentil Salad

Rack of Lamb with Warm Apple & Lentil Salad
2 tablespoons coarse dry breadcrumbs, preferably whole-wheat (see Tip, below)
1 1/2 tablespoons extra-virgin olive oil, divided
1 teaspoon chopped fresh rosemary, divided
3/4 teaspoon kosher salt, divided
1/4 teaspoon freshly ground pepper, divided
1 1 1/2-pound rack of lamb, Frenched and trimmed (see Tip, below)
3 teaspoons Dijon mustard, divided
2 shallots, finely chopped
1 15-ounce can lentils, rinsed, or 1 1/3 cups cooked lentils
1 Granny Smith apple, finely chopped
2 stalks celery with leaves, finely chopped
3/4 cup reduced-sodium chicken broth, or water
2 teaspoons sherry vinegar, or cider vinegar

Preheat oven to 450°F.
Mix breadcrumbs, 1/2 teaspoon oil, 1/2 teaspoon rosemary, 1/2 teaspoon salt and 1/8 teaspoon pepper in a small bowl.
Heat the remaining 1 teaspoon oil in a large ovenproof skillet over medium-high heat. Add lamb, meat-side down, and sear until browned, about 1 1/2 minutes. Turn it over and spread 2 teaspoons mustard over the meat. Sprinkle the breadcrumb mixture over the mustard. Transfer the lamb to the oven and roast until a thermometer inserted in the center registers 140°F for medium-rare, 15 to 20 minutes. Transfer to a plate and tent with foil to keep warm.
Return the pan to medium-high heat (be careful: the handle will still be hot). Add shallots, the remaining 1/2 teaspoon rosemary, 1/4 teaspoon salt and 1/8 teaspoon pepper and cook, stirring constantly, until starting to soften, about 1 minute. Stir in lentils, apple, celery, broth (or water), vinegar and the remaining 1 teaspoon mustard; bring to a lively simmer. Cook, stirring occasionally, until the liquid is slightly reduced and the celery and apple are starting to soften, about 4 minutes. Cut the lamb into 8 chops and serve over the lentils.
Tip: To serve 4 people, look for a rack of lamb that has 8 chops. If you can find one thats been Frenched (meat cut away at the tips, exposing the bone) and trimmed, you will only need a 1-pound rack. Otherwise, look for a 1 1/2-pound rack and ask your butcher to prepare it for you. Note: We like Ians brand of coarse dry whole-wheat breadcrumbs, labeled Panko breadcrumbs. Find them in the natural-foods section of large supermarkets. Or, make your own breadcrumbs: Trim crusts from firm sandwich bread. Tear the bread into pieces and process in a food processor until coarse crumbs form. One slice makes about 1/3 cup. Spread the breadcrumbs on a baking sheet and bake at 250°F until dry and crispy, about 15 minutes.

(sound great. msn had these recipes today....)

http://lifestyle.msn.com/foodandentertaining/recipes/articleew.aspx?cp-documentid=5644063&GT1=10616

DanTornton · Fresh Meat

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