Add the flour mixture in thirds, alternating with
the apple butter mixture, mixing only until the batter is smooth each time.
Cut into smaller pieces (you choose which way you want to cut them) and pour in
the apple butter mixture over the parsnips and add the rosemary.
You will likely have
some apple butter mixture left over so you can store it in the fridge for another day.
Not exact matches
Put
apple mixture in foil pouch (see potatoes directions above), dot with diced
butter, seal tightly and grill until
apples are tender, about 15 to 20 minutes.
It's quickly made with all the staple ingredients we adore such as
butter, milk, vanilla extract, eggs and flour and topped with sliced
apples and a simple
mixture of cinnamon, sugar and warm spices.
Add the
apple cider and the
mixture of dry ingredients, alternating between the two, slowly incorporating them into the
butter / sugar / egg
mixture.
While the dough is in the fridge prepare the filling, in a medium pot add
butter, brown sugar, cinnamon and diced
apples, mix together and cook on low to medium heat for 5 minutes, cover and cook for another 5 minutes, stir the
mixture occasionally and watch that it doesn't burn (at this point gently squish with a fork, but do not make a cream, leave diced
apples almost whole), if
apples are not soft continue to cook for another 5 minutes on low uncovered.
Fill the center cavity of the
apple with the
butter and brown sugar
mixture.
Directions: Preheat oven to 400 degrees /
Butter a baking dish / Melt 2 T butter in large skillet on medium heat / Add onions, rosemary and salt and saute until onions are tender and are beginning to color, about 10 minutes / Add remaining 2T butter, apple cider to skillet and stir to combine / Bring to a boil, then remove from heat and let it cool down slightly / Combine sliced potatoes, apples, and onion mixture in large bowl, toss gently to blend / Transfer to baking dish, cover with foil and bake 40 minutes or until potatoes are tender / Remove foil, sprinkle with grated cheese and continue to bake until the top browns, about 10 — 15 minutes longer / Let stand 15 minutes before se
Butter a baking dish / Melt 2 T
butter in large skillet on medium heat / Add onions, rosemary and salt and saute until onions are tender and are beginning to color, about 10 minutes / Add remaining 2T butter, apple cider to skillet and stir to combine / Bring to a boil, then remove from heat and let it cool down slightly / Combine sliced potatoes, apples, and onion mixture in large bowl, toss gently to blend / Transfer to baking dish, cover with foil and bake 40 minutes or until potatoes are tender / Remove foil, sprinkle with grated cheese and continue to bake until the top browns, about 10 — 15 minutes longer / Let stand 15 minutes before se
butter in large skillet on medium heat / Add onions, rosemary and salt and saute until onions are tender and are beginning to color, about 10 minutes / Add remaining 2T
butter, apple cider to skillet and stir to combine / Bring to a boil, then remove from heat and let it cool down slightly / Combine sliced potatoes, apples, and onion mixture in large bowl, toss gently to blend / Transfer to baking dish, cover with foil and bake 40 minutes or until potatoes are tender / Remove foil, sprinkle with grated cheese and continue to bake until the top browns, about 10 — 15 minutes longer / Let stand 15 minutes before se
butter,
apple cider to skillet and stir to combine / Bring to a boil, then remove from heat and let it cool down slightly / Combine sliced potatoes,
apples, and onion
mixture in large bowl, toss gently to blend / Transfer to baking dish, cover with foil and bake 40 minutes or until potatoes are tender / Remove foil, sprinkle with grated cheese and continue to bake until the top browns, about 10 — 15 minutes longer / Let stand 15 minutes before serving.
Apple and cinnamon mini pies filling adapted from Donna Hay magazine, pastry from Modern Classics Book 2 Pastry: 1 cup + 1 tablespoon (150g) all purpose flour 1 1/2 tablespoons caster sugar 1/3 cup (75g) cold unsalted butter, chopped 1 - 1 1/2 tablespoons iced water Filling: 1 tablespoon unsalted butter, room temperature 1 large apple, peeled, cored and finely diced 2 1/2 tablespoons caster sugar 1/4 teaspoon ground cinnamon 2 tablespoon golden raisins 1/2 teaspoon corn starch 1/2 teaspoon water 1 egg yolk, lightly beaten with 1 teaspoon milk granulated sugar, for sprinkling Start by making the pastry: process the flour, sugar and butter in a food processor until the mixture resembles fine breadcr
Apple and cinnamon mini pies filling adapted from Donna Hay magazine, pastry from Modern Classics Book 2 Pastry: 1 cup + 1 tablespoon (150g) all purpose flour 1 1/2 tablespoons caster sugar 1/3 cup (75g) cold unsalted
butter, chopped 1 - 1 1/2 tablespoons iced water Filling: 1 tablespoon unsalted
butter, room temperature 1 large
apple, peeled, cored and finely diced 2 1/2 tablespoons caster sugar 1/4 teaspoon ground cinnamon 2 tablespoon golden raisins 1/2 teaspoon corn starch 1/2 teaspoon water 1 egg yolk, lightly beaten with 1 teaspoon milk granulated sugar, for sprinkling Start by making the pastry: process the flour, sugar and butter in a food processor until the mixture resembles fine breadcr
apple, peeled, cored and finely diced 2 1/2 tablespoons caster sugar 1/4 teaspoon ground cinnamon 2 tablespoon golden raisins 1/2 teaspoon corn starch 1/2 teaspoon water 1 egg yolk, lightly beaten with 1 teaspoon milk granulated sugar, for sprinkling Start by making the pastry: process the flour, sugar and
butter in a food processor until the
mixture resembles fine breadcrumbs.
Adjust heat to slow simmer and cook uncovered until carrots and
apple are tender, about 30 minutes / Turn off heat and allow mix to cool a bit / Purée
mixture in food processor, in small batches in the blender, or use an immersion blender in the sauce pan / Purée until smooth and silky / Add a little more water or stock if needed to achieve desired consistency / Taste and adjust seasoning / Optional — stir in cream and a little more
butter before serving.
Put the
apple cider vinegar in the ice water and add to the flour and
butter mixture by the tablespoon until it begins to come together.
Add
butter (cubed),
apple sauce, and vanilla and pulse so the
mixture becomes crumble.
it requires placing pie crust over the
apple, then pouring a wet
mixture of water,
butter n spices over it then baking.
Pour cake /
butter crumble
mixture over cranberry /
apple mixture in crockpot, spread out evenly, and cover crockpot with lid.
Melt the
butter in a saucepot or large high - sided pan, then add the
apple mixture and cook for 12 - 15 minutes, until the
apples are soft.
Pour cake /
butter crumble
mixture over
apples in crockpot, spread out evenly, and cover crockpot with lid.
Place 1/2 tablespoon
butter in center of each
apple and top it off with 1 tablespoon of the cinnamon sugar
mixture.
I simply switched out the
butter for
apple sauce, the milk for almond milk (for my dairy sensitive stomach) and I added the prunes to the pancake
mixture instead of having them in the compote.
1) Mix flour,
butter and icing sugar in a bowl using two knives to cut the
butter until the
mixture resembles fine breadcrumbs 2) Add in the egg yolks and vanilla extracts and mix well, then add iced water until the dough starts to come together 3) Shape the dough into a ball on a cool, flat, floured surface 4) Flatten dough into a disc and then wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes 5) Meanwhile, peel, core and slice the
apples into as thin slices as possible 6) Mix sugar and ground cinnamon powder with sliced
apples and let it rest for a while 7) Pre-heat oven to 180 deg cel 8) Once dough has chilled, roll pastry dough on a sheet of parchment paper until it has expanded to the size of the tart mold (I used a rough mold the size of a large pizza) 9) Leaving at least an inch of dough free, arrange
apple slices by overlapping them slightly in the shape of a circle, starting from the outermost part of the circle, until you reach the inside 10) Fold the edges of dough over the filling and then sprinkle the dough with a bit of sugar 11) Bake for about 40 - 45 minutes, or until the crust is golden brown and the
apples are soft 12) Serve warm, with a side of whipped cream or ice cream (optional)
Add to
butter mixture alternately with
apple cider
mixture, beginning and ending with flour
mixture.
I simplified this recipe even more in a lot of ways, by using frozen bagged carrots, peas, and corn instead of celery and carrot, I skipped the sautéing part and just mixed the raw onion and garlic with the
mixture, I skipped the walnut toasting part and just added it in, I did all my chopping in the food processor, I used the food processor to grate the
apple and used an
apple instead of
apple butter in the sauce and just processed it til it was slightly chunky.
directions For the
Apple Mixture: In a medium saute pan over medium - high heat, add melt the
butter.
Combine the
butter mixture, the flour
mixture and the prepared
apples all - together in the large bowl.
While
apples are baking, make bread crumb topping
mixture by melting
butter and mixing in crumbs.
3/4 cup of smooth nut or seed
butter (almond, hazelnut, sunflower, or peanut
butter) 1/4 cup + 2 tablespoons of maple syrup 3/4 cup of unsweetened
apple sauce 2 teaspoons of vanilla extract 1/2 cup (1 bar) of 70 % dark (dairy - free) chocolate, broken up into chunks 1/2 cup of unsweetened cocoa powder 3 tablespoons of coconut flour 3/4 teaspoon of baking soda 1/2 teaspoon of sea salt 3 tablespoons of nuts or seeds (I used a
mixture of almonds, and added some coconut flakes) METHOD
Add the brown sugar and raisin mix into each of the
apples then add 1 tablespoon of the
butter mixture on top of each
apple (reserve the rest for later).
Brush with some melted
butter, sprinkle two tablespoons - or more - of the sugar
mixture and arrange
apple slices.
Used the pastry blender to combine the flour and chilled
butter pieces, then poured the flour /
butter mixture over the egg / cream / cheese /
apple mixture and used a dough whisk to mix until just incorporated.
I was wondering though — was I supposed to cream the
butter,
apples, etc before adding the flour
mixture?
I'd rub the cold
butter into the flour
mixture with my fingertips or with a pastry blender, hand - chop the
apples coarsely and mix the rest together with a wooden spoon until combined.
Make a low - fat pork entree that's perfect for entertaining by roasting a pork loin in a
mixture of brown sugar,
butter, and
apples.
Cut
butter into small pieces and arrange over
apple mixture.
Using a silicone spatula or
butter knife, carefully spread the caramel
mixture around the
apple.
3/4 cup of smooth nut or seed
butter (almond, hazelnut, sunflower, or peanut
butter) 1/4 cup + 2 tablespoons of maple syrup 3/4 cup of unsweetened
apple sauce 2 teaspoons of vanilla extract 1/2 cup (1 bar) of 70 % dark (dairy - free) chocolate, broken up into chunks 1/2 cup of unsweetened cocoa powder 3 tablespoons of coconut flour 3/4 teaspoon of baking soda 1/2 teaspoon of sea salt 3 tablespoons of nuts or seeds (I used a
mixture of almonds, and added some coconut flakes) METHOD
Bkfst: 2 egg whites, one egg, spinach and 1/4 cup kidney beans & salsa + my beloved coffee no cream / sugar Snack: medium Pear w / either cottage cheese or plain lowfat yogurt -3 / 4 cup (can't eat greek yogurt it bothers my stomach) Lunch: 3 cups salad greens,
mixture of carrot, red bell pepper, cucumber + 5 ounces of chicken breast, 2 TBSP lowfat homemade ranch dressing; or leftover Chicken Satay or two Turkey Muffins Snack: Power Crunch Bar or
Apple & 2 TBSP peanut
butter (if cardio after work) Dinner: 5 ounces of meat, 1.5 cups of steamed asparagus or broccoli or salad, 1 small red potato steamed w / 1 oz.
Place 1/2 tablespoon
butter in center of each
apple and top it off with 1 tablespoon of the cinnamon sugar
mixture.
Arrange
apple wedges on a plate and drizzle peanut
butter mixture and chocolate
mixture over the top.
Directions Preheat oven to 375 ° Core and slice the
apple into 8 pieces Separate dough into triangles, place on a greased cookie sheet Mix the brown sugar and cinnamon in a small bowl Brush melted
butter onto dough, sprinkle on brown sugar and cinnamon
mixture Place
apple slice at the long end of the triangle and roll up Brush a little
butter on top, sprinkle with cinnamon Bake for 12 - 15 minutes, until roll ups are golden brown and
apples are soft Serve with a scoop of vanilla ice cream and enjoy!
Toss the
apples with the
butter, 1 cup of the sugar, the cinnamon, ginger and cloves and transfer the
mixture to an ovenproof roasting pan.