Easy Apple Desserts

 Easy Apple Desserts

 Apple Cinnamon Breakfast Syrup

Ingredients:

  • 1 1/2 cup apple cider, unsweetened
  • 1/3 cup light brown sugar, packed
  • 5 cloves
  • 2 cinnamon sticks

Instructions:

Place the apple cider into a saucepan over medium heat.  Add the brown sugar and stir until starting to melt.  Add the cloves and cinnamon sticks.  Stir often cook the mixture for 15 minutes or until it begins to thicken and is reduced to just shy of 1 cup of liquid.  Serve warm over pancakes or waffles.


Apple and Carrot Coleslaw

Ingredients:

  • 1 tbsp sunflower seeds
  • 1 tbsp orange juice
  • 8-10 oz white cabbage, finely shredded
  • 2 apples, grated
  • 6 oz carrots, peeled and grated
  • 1 tbsp sunflower oil
  • 1 tbsp white wine vinegar
  • 1 tsp honey
  • 1 tsp fresh basil leaves, chopped

Instructions:

In a small bowl combine the orange juice and sunflower seeds and let them soak for about 1 hour.

In a big bowl combine vinegar, oil, honey and basil and whisk together. Add finely shredded cabbage and toss. Then add the grated apples and carrots and gently combine. Add the saturated sunflower seeds, gently toss the coleslaw then place in fridge to chill.

This delicious coleslaw will be enjoyed by the whole family. Together with some yummy sausages or pork chops, it’ll make a lovely mid-week dinner. 


Apple Squares with Brown Sugar Topping

Ingredients:

  • 4 egg yolks
  • 4 egg whites
  • 1 cup sugar + 1 teaspoon sugar
  • 1/2 teaspoon cinnamon + 1/4 teaspoon cinnamon
  • 1 cup butter, melted + 1/3 cup butter, do not melt
  • 1 1/2 cup flour
  • 3 sweet apples, cored, peeled and thinly sliced
  • 3/4 cup brown sugar
  • 3 tablespoons water
  • 1/3 cup corn syrup
  • 1/4 cup sweetened condensed milk

Instructions:

  1. Place the egg yolks in a large mixing bowl.
  2. Add 1 cup sugar and the 1/2 teaspoon cinnamon to the eggs and beat for 3 minutes.
  3. Pour in the melted butter and beat an additional 1 minutes.
  4. Add the flour and continue beating until the mixture becomes very smooth.
  5. Place the egg whites in a separate bowl and beat until light peaks begin to form.
  6. Place the beaten egg whites into the egg yolk mixture and mix to combine well.
  7. Heat the oven to 375 degrees.
  8. Spray a square baking pan with a non stick cooking spray and dust with flour.
  9. Pour the cake mixture into the prepared pan and place the apple slices on the top.
  10. Put the 1 teaspoon of sugar and 1/4 teaspoon of cinnamon into a bowl and toss to combine and sprinkle over the top of the cake.
  11. Bake 45 minutes or until a knife inserted in the center of the cake comes out clean.
  12. Place the brown sugar in a saucepan,  Pour the water in on top of the brown sugar.
  13. Pour in the corn syrup and mix well,  Place the pan over medium low heat.
  14. Cook 3 minutes, stirring continuously until the brown sugar has fully dissolved.

Add the butter and continue cooking 2 minutes, stirring constantly until the butter has melted,  turn off the heat and add the milk to the mixture, Stir to mix all together completely.

When the cake is done allow it cool about 10 minutes.  Cut the cake into squares. Serve with the warm topping poured over the top of square.


Apples and Squash Cream Style Soup

Ingredients:

  • 3 (14 ounce) cans chicken broth
  • 3 cups water
  • 1 butternut squash, cut in half and seeded
  • 3 green apples, peeled, cored and diced
  • 1 onion, diced
  • 1/4 teaspoon rosemary
  • 1/4 teaspoon marjoram
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup heavy cream

Instructions:

Pour the water and the broth into a large soup pot.  Place the squash, apples and onion into the broth.  Sprinkle in the rosemary, marjoram, salt and pepper.  Stir to combine the ingredients together.

Place the pot of medium high heat.  Bring the mixture to a complete boil.  Turn the heat to medium and cook uncovered for 50 minutes.  With a slotted spoon remove the squash from the soup.  Take the pulp out of the peel.

Place the pulp back into the soup.  Puree the soup in small batches in the blender until it reaches a smooth consistency.  Place the soup back into the soup pot.  Place the pot back over medium high heat and return it to a rolling boil.

Once boiling well remove from the heat and stir in the heavy cream.  Serve warm after garnishing with fresh parsley.


Apple Salad with Kidney Beans

Ingredients:

(Serves 4)

  • 1 can (16oz) kidney beans, rinsed and drained
  • 2 red delicious apples, cored and chopped
  • ¼ cup green onions, finely chopped
  • ¼ cup celery stalks, finely chopped
  • ¼ cup mild green chillies, finely chopped
  • 1 ½ tbsp white wine vinegar
  • 1 ½ tbsp vegetable oil
  • ½ tsp salt
  • Dash of hot sauce (if you like it hot!)

Instructions:

In a big bowl, mix together the chopped apples, green onion, celery, chillies and beans.

In a separate small bowl, combine the rest of the ingredients to make a dressing and pour over the bean and apple mixture.

Cover and chill for about an hour before serving as a light lunch or as a side dish to BBQ chicken.


 Apple Plum Oatmeal

 Ingredients:

  • 2/3 cup long cooking oats
  • 1 cup apple juice
  • 1/2 cup water
  • 1/2 cup dried plums, chopped
  • 1/4 cup dried apples, chopped
  • 1/4 tsp. cinnamon
  • 1/8 tsp. salt
  • 2 Tbsp pecan pieces
  • 1/3 cup milk
  • 1 egg
  • 1/2 tsp. vanilla extract

Instructions:

Place the oats in a saucepan.  Pour the apple juice and water in with the oats and stir to combine.  Add in the plums and apples.  Sprinkle with the cinnamon and salt.

Stir to combine together.  Add the nuts and stir once more.  Place the saucepan over medium high heat and bring mixture to a steady boil.  Reduce the heat to low and continue cooking an additional 4 minutes being sure to stir often.

Mixture should thicken and no water should be left in the pan.  In a small bowl whisk the milk, egg and vanilla together well.  Pour into the oatmeal.  Continue to cook on low 1 minute being sure to stir continuously.  Serve warm with butter and brown sugar.


Apple Cinnamon Dessert Topping

Ingredients:

  • 1 teaspoon butter
  • 4 firm, tart apples, peeled, cored and sliced
  • 1/2 teaspoon ground cinnamon

Instructions:

Place the butter in a skillet over medium heat.  Allow the butter to melt completely.  Add the apples and stir to cover with the melted butter.  Sprinkle the cinnamon over the top of the apples.

Continue cooking on medium heat about 10 minutes or until the apples are fork tender.  Top your favorite ice cream, pancakes, pound cake or any other dessert or food.

 

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