APPLE PUDDING CAKE WITH CINNAMON-BUTTER SAUCE
Drape homemade caramel sauce over sweet pieces of cake featuring juicy bits of apple.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 50m
Yield 9
Number Of Ingredients 13
Steps:
- Heat oven to 350°F. Grease bottom and sides of 8-inch square pan with shortening.
- In large bowl, mix brown sugar and softened butter with spoon until light and fluffy. Beat in egg. Stir in flour, baking soda, 1 teaspoon cinnamon, the nutmeg and salt. Stir in apples. Spread batter in pan.
- Bake 25 to 35 minutes or until toothpick inserted in center comes out clean.
- Meanwhile, in 1-quart saucepan, heat sauce ingredients over medium heat, stirring frequently, until butter is melted and sauce is hot. Serve warm sauce over warm cake.
Nutrition Facts : Calories 350, Carbohydrate 54 g, Cholesterol 60 mg, Fat 2 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 42 g, TransFat 1/2 g
APPLE CINNAMON POPOVERS WITH BROWN SUGAR BUTTER
Apple Cinnamon Popovers are made with real apples and served with addictive brown sugar butter.
Provided by Cheri Liefeld
Categories Side Dish
Time 1h10m
Yield 10
Number Of Ingredients 13
Steps:
- Heat oven to 375°F. Generously grease 10 (4-oz) heatproof pottery custard cups, 10 to 12 regular-size muffin or popover-pan cups with butter. If using custard cups, arrange on cookie sheet. Heat cups in oven just prior to adding batter.
- In large bowl, stir together all Popover ingredients except apples just until smooth. Stir in apples. Pour batter into hot cups, filling almost to top.
- Bake 50 minutes. Do not open oven door during baking.
- After 50 minutes, remove popovers from oven; cut several slits in top of each. Bake 5 to 10 minutes longer.
- Meanwhile, in small bowl, mix Brown Sugar Butter ingredients until well combined.
- Immediately remove popovers from cups. Serve warm with Brown Sugar Butter.
Nutrition Facts : ServingSize 1 Serving
APPLE CINNAMON BUTTER SYRUP
I have made this many times over the years. Great with pancakes, waffles, or french toast. Having company?? They are sure to love this one. Recipe is from my maternal Aunt Joann in the late 40's! Quick and easy. REALLY YUMMY!! This syrup is so rich , you do not have to put butter on your french toast!!
Provided by Nancy J. Patrykus
Categories Other Sauces
Time 15m
Number Of Ingredients 6
Steps:
- 1. In a small saucepan, stir together sugar, cornstarch and cinnamon.
- 2. Then stir in the apple juice and the lemon juice. Cook and stir over medium heat until mixture is thickened and bubbly. Then cook and stir another 2 minutes on low heat.
- 3. Remove pan from heat, and stir in the butter, until melted
- 4. Makes about 1-1/3 cups. Now enjoy on your choice of pancakes, waffles or french toast! MMMMmmmmmmmm GOOD!!
CINNAMON APPLE MUFFINS WITH CINNAMON-HONEY BUTTER
Even the finicky eaters in my family love these lovely muffins. The cinnamon-honey butter is a tasty accompaniment.
Provided by Taste of Home
Time 35m
Yield 1 dozen.
Number Of Ingredients 20
Steps:
- In a large bowl, combine the flour, sugar, baking powder, salt, cinnamon and nutmeg. In another bowl, whisk the egg, milk, oil and applesauce. Stir into dry ingredients just until moistened. Fold in apple. Fill greased or paper-lined muffin cups half full. , For topping, in a small bowl, combine brown sugar and flour; cut in butter until crumbly. Add oats. Sprinkle over muffins. , Bake at 350° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. , In a small bowl, beat the butter, honey and cinnamon until blended. Serve with warm muffins. Refrigerate leftover butter.
Nutrition Facts : Calories 277 calories, Fat 14g fat (7g saturated fat), Cholesterol 45mg cholesterol, Sodium 266mg sodium, Carbohydrate 36g carbohydrate (20g sugars, Fiber 1g fiber), Protein 3g protein.
APPLE TARTLETS WITH CINNAMON-BALSAMIC SYRUP AND BUTTER-TOFFEE ICE CREAM
Yield 4 servings
Number Of Ingredients 21
Steps:
- ICE CREAM Melt butter in heavy small saucepan over medium heat. Whisk in sugar, then half and half and salt. Bring just to a simmer, stirring to dissolve sugar. Whisk eggs in medium bowl to blend. Gradually whisk in hot half and half mixture. Return mixture to same saucepan. Cook over medium-low heat until mixture thickens and finger leaves path on back of spoon when drawn across, stirring constantly, about 3 minutes. Stir in cream, scotch, and vanilla. Strain into medium bowl. Cover and chill until cold, about 2 hours. Process cream mixture in ice cream maker according to manufacturer's instructions. Add toffee bits about three minutes before ice cream is done. Transfer to container; freeze. (Can be made one day ahead. Keep frozen.) SYRUP Bring all ingredients to boil in heavy small saucepan, stirring to dissolve sugar. Reduce heat to medium and boil until syrupy and reduced to generous 1/2 cup, about six minutes. (Can be made one day ahead. Cover and let stand at room temperature. Rewarm in microwave 10 seconds before serving.) TARTLETS Preheat oven to 400 degrees. Mix sugar and butter to blend in small bowl. Divide mixture among four 1-cup ramekins or custard cups, pressing to cover bottom evenly. Layer apple slices over sugar mixture, pressing slightly on apples to compact and almost filling cup. Open pastry sheet. Using biscuit cutter or small plate, cut out 4 rounds the same size as top diameter of ramekins. Using fork, pierce dough all over. Place 1 dough round atop apples in each ramekin. Bursh tops with beaten egg. Bake tartlets until pastry is puffed and deep golden brown, about 30 minutes. Let cool at least 4 minutes. (Can be made 4 hours ahead, let stand at room temperature.) To serve, invert warm or room temperature tartlets onto plates. Drizzle with syrup and serve with scoop of ice cream alongside.
APPLE CINNAMON PEANUT BUTTER DIP
Provided by Food Network
Number Of Ingredients 3
Steps:
- STIR preserves and peanut butter until combined. Use as a dip for pretzels.
APPLE TARTLETS WITH CINNAMON-BALSAMIC SYRUP & BUTTER-TOFFEE ICE CREAM
Steps:
- ICE CREAM: Melt butter in heavy small saucepan over medium heat. Whisk in sugar, then half & half, and salt. Bring just to simmer, stirring to dissolve sugar. Whisk eggs in medium bowl to blend. Gradually whisk in hot half and half mixture. Return mixture to same saucepan. Cook over medium-low heat until mixture thickens and finger leaves path on back of spoon when drawn across, stirring constantly, about 3 minutes. Stir in cream, liqueur, & vanilla. Strain into medium bowl. Cover and chill until cold, about 2 hours. Process cream mixture in ice cream maker according to manufacturer's instructions. Add toffee bits and about 3 minutes before ice cream is done. Transfer to container; freeze. DO AHEAD: Can be made 1 day ahead. Keep frozen. SYRUP: Bring all ingredients to boil in heavy small saucepan, stirring to dissolve sugar. Reduce heat to medium and boil until syrupy and reduced to generous ½ cup, about 6 minutes. DO AHEAD: Can be made 1 day ahead. Cover and let stand at room temperature. Rewarm in microwave 10 seconds before serving. TARTLETS: Preheat oven to 400°. Mix sugar & butter to blend in small bowl. Divide mixture among four 1-cup ramekins, pressing to cover bottom evenly. Layer apple slices over sugar mixture, pressing slightly on apples to compact and almost filling cup. Open pastry sheet. Using biscuit cutter, cut out 4 rounds the same size as top diameter of ramekins. Using fork, pierce dough all over. Place 1 dough round atop apples in each ramekin. Brush tops with beaten egg. Bake tartlets until pastry is puffed and deep golden brown, about 30 minutes. Let cool at least 5 minutes. DO AHEAD: Tartlets can be made 4 hours ahead. Let stand at room temp. Invert warm or room temp tartlets onto plates. Drizzle with syrup and serve with scoop of ice cream alongside.
APPLE PANCAKES WITH CINNAMON BUTTER
Categories Milk/Cream Egg Breakfast Brunch Kid-Friendly Quick & Easy Lemon Apple Fall Cinnamon Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes about 22
Number Of Ingredients 16
Steps:
- For cinnamon butter:
- Using electric mixer, beat all ingredients in small bowl until blended.
- For pancakes:
- Combine lemon juice and peel in bowl. Coarsely grate apples into bowl, tossing to coat with juice.
- Whisk flour, brown sugar, baking powder, and salt in large bowl. Make well in center of dry ingredients. Whisk in milk, eggs, and 1/4 cup melted butter until smooth. Stir in apple mixture. Cover and let batter stand at room temperature at least 30 minutes and up to 1 hour.
- Preheat oven to 250°F. Place baking sheet in oven. Heat heavy large nonstick griddle or skillet over medium-high heat 1 minute. Brush griddle with some of remaining 1/4 cup melted butter. For each pancake, drop 1 heaping tablespoon batter onto griddle, spacing pancakes apart. Cook until golden on bottom and bubbles start to form on surface, about 3 minutes. Turn pancakes over. Cook until golden on bottom, about 2 minutes longer. Transfer pancakes to baking sheet in oven to keep warm. Repeat with remaining batter, brushing griddle with butter before each batch of pancakes.
- Arrange pancakes on plates. Top each with dollop of cinnamon butter and serve.
APPLE BUTTER BARS WITH CINNAMON FROSTING
My love of apple butter started as a kid. One bite of this moist cake and so many childhood memories came flooding back. Thanks to the addition of cinnamon and lots of vanilla, the icing is so good - definitely worthy of sampling with a spoon. And the smell while this baked... you're going to wish you could bottle it up. It's...
Provided by Darla Hill
Categories Other Desserts
Time 1h
Number Of Ingredients 16
Steps:
- 1. Preheat oven to 350.
- 2. Measure all ingredients except for frosting into a large mixing bowl and beat on low speed until moistened. Then at medium speed for 2 minutes.
- 3. Pour into greased 11x13 pan. Bake 25 to 30 minutes until a toothpick inserted in the center come out clean. Cool completely.
- 4. To prepare the frosting, add ingredients to a bowl and mix until light and fluffy.
- 5. Spread with frosting. Cut into 48 bars.
APPLE BUTTER CINNAMON PECAN STICKY BUNS
Yield 8 servings
Number Of Ingredients 18
Steps:
- Mix the yeast, and water in the bowl of your mixer, mix well Add in eggs, honey and melted butter, and continue to mix until well blended Add in flour and salt. using your dough hook, incorporate all the flour, mix just enough so that all the flour is mixed in. The dough may look loose and wetter than you think it should be, it may also look like it has lumps, that's ok. Transfer dough to another bowl, cover with a towel and allow to sit and rise for two hours. Chill dough for at least 2 hours, before making the rolls* For topping cream butter,salt and brown sugar, spread evenly over the bottom of a 9 inch cake pan, then scatter cinnamon pecans over the topping and set aside. Using floured hands cut out a 1 1/2 lb piece of brioche dough. Dust dough with more flour and shape into a ball by stretching the dough around and under in quarter turns until it is fully shaped. Using a rolling in roll out the dough int a 1/8 inch thick rectangle (about 12″x8″) add flour as needed to keep the dough from sticking to the rolling pin or surface.* While dough is resting mix the apple butter, pecans, cinnamon and pepper, then spread the mixture evenly over the dough Start rolling the dough along the long side of the dough, so you end up with a roll. If the dough feels to soft to cut, allow it to chill for about 20 minutes. When dough is ready , with a serrated knife, cut the log into 8 equal pieces and place in prepared cake pan. Cover with plastic and allow to rise for 1 hour* Place rolls in a 350 degree preheated oven, and bake for about 40 minutes or until golden brown and set in the center. Run a knife around the sides of the pan and turn out the rolls onto a platter immediately
APPLE CINNAMON POPOVERS WITH BROWN SUGAR BUTTER
Blogger Cheri Liefeld of Adventures in the Kitchen shares her Apple Cinnamon Popover recipe. Learn to make this recipe with our how-to article. 10 to 12 popovers
Provided by @MakeItYours
Number Of Ingredients 13
Steps:
- Heat oven to 375°F. Generously grease 10 (4-oz) heatproof pottery custard cups, 10 to 12 regular-size muffin or popover-pan cups with butter. If using custard cups, arrange on cookie sheet. Heat cups in oven just prior to adding batter.
- In large bowl, stir together all Popover ingredients except apples just until smooth. Stir in apples. Pour batter into hot cups, filling almost to top.
- Bake 50 minutes. Do not open oven door during baking.
- After 50 minutes, remove popovers from oven; cut several slits in top of each. Bake 5 to 10 minutes longer.
- Meanwhile, in small bowl, mix Brown Sugar Butter ingredients until well combined.
- Immediately remove popovers from cups. Serve warm with Brown Sugar Butter.
APPLE CINNAMON PEANUT BUTTER DIP
Make and share this Apple Cinnamon Peanut Butter Dip recipe from Food.com.
Provided by Orchards Finestreg
Categories Peanut Butter
Time 5m
Yield 2/3 cup
Number Of Ingredients 3
Steps:
- STIR preserves and peanut butter until combined. Use as a dip for pretzels.
Nutrition Facts : Calories 568.9, Fat 48.8, SaturatedFat 10.2, Sodium 444.1, Carbohydrate 18.9, Fiber 5.8, Sugar 8.9, Protein 24.3
APPLE CINNAMON PEANUT BUTTER DIP
I found this recipe and photo on Jif.com some time back. This is really good and very easy. Its an easy way to get kiddos to eat veggies....they love to dip just about anything.
Provided by Jeanne Benavidez
Categories Other Appetizers
Time 5m
Number Of Ingredients 8
Steps:
- 1. Stir the preserves and peanut butter until well combined.
- 2. Serve with you favorite dippers.
APPLE CINNAMON PEANUT BUTTER DIP
this dip is great with pretzels its so good all my family and friends like it
Provided by Patsy Fowler
Categories Dips
Time 5m
Number Of Ingredients 3
Steps:
- 1. stir preserves and peanut butter until combined. use as dip for pretzels.
APPLE PANCAKES WITH CINNAMON BUTTER & SYRUP
These spiced, American-style, apple-filled pancakes make a deliciously decadent yet easy to make brunch
Provided by Sarah Cook
Categories Brunch, Treat
Time 40m
Yield Makes 15
Number Of Ingredients 13
Steps:
- To make the cinnamon butter, mix all the ingredients together, wrap in cling film, shape into a log and chill. You can make this up to 3 days ahead.
- Mix the flour, bicarb and a pinch of salt in a bowl. Make a well in the centre, then gradually whisk in the eggs, followed by the buttermilk, milk and melted butter. Once the mixture is smooth, stir in the grated apples and cranberries.
- Melt a little more butter in a non-stick pan or wipe with sunflower oil. When hot, add 1-3 small ladles of batter to the pan to make 1-3 small pancakes (depending on the size of your pan). Cook for 2-3 mins until bubbles appear and the underneaths are set and golden. Flip and cook for a few mins more. Transfer pancakes to a plate, cover with baking parchment and keep warm in a low oven. Cook the remaining pancakes.
- To serve, stack pancakes on plates, top with a good knob of cinnamon butter and drizzle with maple syrup.
Nutrition Facts : Calories 118 calories, Fat 7 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.33 milligram of sodium
CINNAMON APPLE BUTTER
I found the recipe at http://recipecircus.com/recipes/grose1/Breakfast/Cinnamon_Apple_Butter.html . Simple to make.
Provided by Mark O.
Categories Apple
Time 40m
Yield 4-6 pints
Number Of Ingredients 4
Steps:
- Mix all ingredients together in a heavy sauce pan.
- Cook on low to medium for 30 minutes or til desired thickness.
- Pour into pint sized containers and seal.
Nutrition Facts : Calories 1360.5, Fat 0.9, SaturatedFat 0.1, Sodium 143.4, Carbohydrate 351.5, Fiber 6.1, Sugar 249.8, Protein 0.9
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