Sentences with phrase «making apple filling»

They taught us how to do this at the demo, too, so I made an apple filled braid.

I made the apple filling for the crostatas last night, they were good!

Just make the apple filling as directed and dot with 1 tablespoon of butter or dairy - free alternative before placing in the oven.

To make the apple filling, toss the chopped apples and lemon juice together in a medium bowl.

Not exact matches

Electrek reports that Porritt is the latest former Tesla employee to make the leap to Apple, filling a senior position with someone who has experience with EVs and served as Aston Martin's chief engineer.

Apple Pie Hamantashen Make your own apple filling or the quick - baker method (both incluApple Pie Hamantashen Make your own apple filling or the quick - baker method (both incluapple filling or the quick - baker method (both included).

I was so excited to receive your book yesterday and I have just made your apple and cinnamon porridge this morning, and that too was delicious and so full - filling.

Make the apple pie filling in the skillet and serve it over Sara Lee's Angel Food cake.

I've also used them to make turnovers by folding them over into triangles with apple filling.

You can make it even easier - cut an apple into halves and fill with some nuts, sugar and berries, and then bake!

Made with 23 grams of whole grains, cinnamon, sweet apple puree and other delicious ingredients, these filled soft baked bars will help satisfy your morning hunger with every single bite!

Spoon the apples into the crust, making sure to fill in the whole crust, not leaving big gaps of air.

but that is for another day, because today we are making this filling specifically for the Caramel Apple Cake.

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.

I love that it uses can apple pie filling so much easier then making your own.

Make the filling while the dough is chilling a final time - heat the butter in a large saucepan, add the apples and cook until they're just beginning to soften.

Other than that, it's a classic vegan stuffing made with artisan French bread and filled with apples, celery, spices, and hazelnuts.

I also wanted to bring in some element of the pie, so I made a simple cranberry apple pie filling to go between each layer.

We've included recipes for DIY Brownie Mix, Apple Pie Filling in a Jar, Homemade Lemon Curd and more, so you can make brownies, pies and other baked goods in a flash.

The pie dough is made from scratch and to make it extra special I have combined the apples with blackberries in the filling.

If you are doing a mix of apples and pears, make sure that the pears aren't too ripe as they have high water content and will turn your pie filling mushy.

Tart apple chunks covered in caramel along with chocolate chips make the filling.

Combining these three fresh ingredients, alongside a delicious dressing filled with gut - friendly apple cider vinegar, heart - healthy extra virgin olive oil and mouth - watering rice malt syrup makes for one heck of a platter!

A delicious made from scratch easy cookie recipe, filled with a delicious apple cinnamon filling.

The crust was easy to work with and after baking was flaky and buttery, the filling was absolutely delicious (I made it with Antonavka apples - they're the best apples for pies, I assure you) with the heavy cream addition working wonderfully with the other contents, and the struesel topping was the perfect texture, not too floury and tasted just the way a struesel should.

I made a couple of changes that make it a much more body friendly treat, exchanging half of the white flour for whole wheat pastry flour and decreasing the sugar by using apple juice to help sweeten the filling.

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.

He's making Waldorf Chicken Salad Panini: warm pressed focaccia sandwiches filled with shredded roast chicken, toasted walnuts, diced apple and red grapes in a creamy herb dressing.

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.

She made the usual strudel filling (dried fruits, nuts, jam, coconut shreds, etc.) and also a marvelous apple strudel.

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.

Chill the dough for a few minutes while you preheat the oven (350F), peel and slice all the apples and make the filling (just combine the ingredients in a bowl).

These crescents filled with caramelized apples, goat cheese and maple syrup were the first things I made.

In this recipe, the apple filling made with finely diced red apples and medjool dates and the raw crust is made with walnuts and naturally sweetened with medjool dates.

Filled with the flavors of fall and winter, these Maple Apple Pork Chops are a one skillet entrée that's as easy to make as it is delicious to eat.

Find out how to make apple pie (or crisp) from Kelly at Mom Got Blog and, as a bonus, you can make the filling ahead (see my tips -LSB-...]

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.

Make a heartwarming holiday meal of braised short rib sauce over pasta and a sweet finish of chocolate and hazelnut Baci filled and baked apples.

The apple filling for this pie is made in a crock pot instead of buying it in a can.

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.

While the base bakes make the jam filling: in a sauce pan place the chopped apples and pear with a splash of water, cook it gently for 5 minutes.

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.

Whether its apples or pears, etc.... what do you do make them «filling», add something to the sliced fruit?

The first few times I made this paleo tart crust, we had it with apple filling.

I made it with the apple tart filling and it was super tasty.

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 breadcrApple 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 breadfilling 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 breadFilling: 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 breadcrapple, 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.

You start off by making the fruit filling with apples, dark brown sugar, and fresh minced ginger then pile that into a baking dish and cover it with pie crust.

For fillings I did some with a mock mince pie filling (hand made by one of my wife's aunts) and an apple filling.