Sentences with phrase «apple filling on»

Pour the apple filling on to the pan and let them roast for 10 - 15 minutes or until apples have softened.

Remove dough from the fridge and roll dough out on a floured flat surface to 1/8 inch (2 mm) cut with a round cookie cutter approximately 28 circles (2 1/4 inch / 6 cm size), place 14 circles on a parchment paper lined cookie sheet, place a heaping teaspoon of apple filling on each circle, gently spread the filling, be sure not to go over the edge, cover with another circle and close the edges with a fork (I lightly wet my fingers and closed the edges).

Not exact matches

That left a hole in the market for a breakthrough iPhone close to the previous price — and Apple is already working on filling this demand.

With so much airtime to fill on so many different channels and streaming sites, the revival of old series is only going to get worse now that Apple is throwing its billions into the ring

Thy barns all fill'd, the endless freight - train and the bulging storehouse, The grapes that ripen on thy vines, the apples in thy orchards, Thy incalculable lumber, beef, pork, potatoes, thy coal, thy gold and silver, The inexhaustible iron in thy mines.

When I was a child my parents always hung stockings filled with oranges, apples candy, and nuts so we would find them when we awakened on Christmas morning.

Stir in the butter (or coconut oil) and almonds towards the end and then fill the apples with the oatmeal, top with a pinch extra cinnamon and put the apple tops back on.

You line the pan with pastry, dump in the apple cranberry filling; bake it and at the end, pour on this sauce or «glue» and then refrigerate it.

Don't get me wrong — they love to snack on carrots and apples and such — but those never fill them up and five minutes later they're scavenging the kitchen.

Love this pairing of the chicken with the apple (although I have to get myself a new mandolin as the old one was useless and hence has been tossed out) I seem to have been eating chicken for the entire week already and yes tonight is another chicken dish on the menu (a filled one with ricotta and spinach inside baked in the oven... mmm)

I can imagine the sweet smell of these apples filling my apartment on a chilly day!

In the meantime, I have my leftovers to look forward to: — a spinach salad with breast meat, fresh pineapple chunks, dried cranberries, and some shredded carrots and apples (I love colorful salads)-- my Pumpkin chicken skillet, based off of Gluten - Free Mommy's pumpkin chicken tortillas (but I try to limit my corn - intake so my version tops the filling on baked sweet potatoes.

How to make bath bombs How to make my own cheese About keeping mason bees How to can foods (and I filled the pantry) How to home brew apple drank How to make my own wine How to make kombucha How to to weave on a lap loom How to identify mushrooms How to make kombucha pt.

In the ingredient list of the recipe next to where it lists the apple pie filling, I added a link to a recipe for homemade apple pie filling on Chocolate Moosey's blog.

Meanwhile while the dough rests in the refrigerator start to prepare the filling, in a medium sized pot add the butter and melt over low heat, then add the brown sugar, apples and cinnamon, stir to combine and continue to cook on low to low medium heat for approximately 10 - 15 minutes stirring often, then add the cornstarch, stir to combine and continue to cook for approximately 3 - 5 minutes till thickened (will still be a little runny), remove from heat.

Fill a pastry bag with frangipane cream and pipe cream on top of the apples.

In past years, I've always pre-cooked the apples and the filling on the stove to prevent a soggy pie crust.

Using your finger and a spoon, squish the pie filling into each apple, piling up extra on the top.

I don't love things that are too sweet, but I just felt like it was a little on the very tart side and needed something to cut it; however, it could have been the apples, so next time I make it, I will taste the filling once cooked and add additional sugar as needed to ensure the ratio is accurate.

I take canning jars, place them in boiling water, take them out, place a funnel over the jar, ladle the hot apple butter into funnels until to fill the jars (leaving 1/4 - 1/2 inch gap), place canning lids on the jars (making sure the rim of the jar is clean and no apple butter has gotten on it which will prevent it from sealing) and then tighten the bands over it.

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.

I would make the whole recipe, but just pile on as much of the apple filling as you can fit.

Arrange the cheese wedges on top of the apples and sprinkle remaining 1/2 cup pecans over the filling.

To make the filling, make fan shaped incisions into the apple quarters: With a small sharp knife make thin, deep lines on the back of each quarter.

Spoon the apple pie filling on to the middle of the pie dough leaving about 3 inches of empty space from the edges of the dough.

Pie filling 5 - 6 cups sliced, peeled apples (you might want more or less depending on the size of your pie plate) 1 tablespoon cinnamon 1 teaspoon nutmeg 2 tablespoons flour 1/4 cup brown sugar

The filling is loose, so pat it into a little mound on each apple.

The filling amounts are going to vary based on the size of your apples, so use this as a guideline for four, medium apples and adjust as needed.

And I think maybe we've finally hit on one that is pretty similar; It's chewy, filled with fresh apples, and apple pie spiced!

Beyond rye flour - one of the best blueberry pies I've ever made was based on a Cooks Illustrated recipe which used grated apple in the filling to provide a natural pectin - it really kept the filling from falling all over the place.

Keep fresh fruit like tangerines, bananas, and apples that can nix sugar cravings and provide you with a filling snack on the go.

After pulling off all the meat, I placed the entire carcass in the pot with the rest of the shrapnel I'd already pulled off, filled the pot with purified water and a splash of apple cider vinegar (helps to leach out the minerals and goodness from the bones), and let it simmer on the stove for the next day.

Directions: Peel and slice apples (yellow transparents tend to cook down so I made my really chunky) / Fill bottom crust half - way with apples / Sprinkle with some of the sugar and cinnamon / Continue to fill with apples creating a mound on top / Sprinkle with the rest of the sugar and cinnamon — I didn't use the full 1/2 cup sugar on mine because I like it tart / Cover with the second crust, pinching the edges and cutting some slits in the top / Bake at 425 for 15 minutes and then turn heat down to 350 for another 40 - 45 minutes until golden brFill bottom crust half - way with apples / Sprinkle with some of the sugar and cinnamon / Continue to fill with apples creating a mound on top / Sprinkle with the rest of the sugar and cinnamon — I didn't use the full 1/2 cup sugar on mine because I like it tart / Cover with the second crust, pinching the edges and cutting some slits in the top / Bake at 425 for 15 minutes and then turn heat down to 350 for another 40 - 45 minutes until golden brfill with apples creating a mound on top / Sprinkle with the rest of the sugar and cinnamon — I didn't use the full 1/2 cup sugar on mine because I like it tart / Cover with the second crust, pinching the edges and cutting some slits in the top / Bake at 425 for 15 minutes and then turn heat down to 350 for another 40 - 45 minutes until golden brown.

I try as many apples as I put into my basket, and I always fill up on fresh apple cider donuts for dessert.

Using your hand press the topping mixture onto the top of each apple - mixture - filled apple cup or sprinkle it on top of your apple mixture in the pan.

Although this pie's got a harmonious combination of apple / pecan / pumpkin, it's the silky baked apples that take on the main role here, cozied up in heavenly spiced layers to make up the filling.

This recipe only calls on 3 ingredients for the apple filling and only 4 ingredients for the crust.

I decided to call it cookie bread because when you bite into it, it tastes just like a cookie filled with caramel apple pieces; it is nice and crunchy on the outside while remaining soft and moist on the inside.

I know maybe these aren't the most attractive muffins, but you can't really expect the sky high muffin top when you have a bunch of apples resting on the filling!

With the longer baking time I tend to do this on weekend mornings when you can relax and enjoy as your kitchen fills with delicious aromas of baked apples.

Crispy apple cinnamon pie This beautiful crispy apple cinnamon pie made with crunchy pastry on the outside and soft apple filling inside is simply delicious.

Use a little more or less sugar depending on the size of your apple — I tend to just try and fill the hole in the center of the apple.

We live on an orchard and I had some left over apple turnover filling from desserts I made yesterday so I used that with this recipe.

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)

Spread the filling in the prepared tart shell and arrange the apples on top of the filling.

I pre-cooked the apple pie filling on the stove so that my pie would not have to bake as long.

The crisp golden crumble that sits on top of the warm apple cake which is filled with warm and sweet chunks of cinnamon apple.

-LSB-...] you haven't filled up too much on my Flourless Pumpkin Pecan Cookies or Mini Pumpkin - Apple Cupcakes with Chocolate Drizzle, then I hope you still have room for this -LSB-...]

I've tossed these cookies into my food processor, ground them into fine crumbs and made a pie crust for sweet potato filling, tastes great sprinkled on top of baked apples too.

Gluten free Dutch apple pie is made with a simple pie crust on the bottom, filled with over 2 pounds of thinly - sliced, tart apples and topped with a warm crumble topping.