Apple and Almond puff

This puff of apple and almond is like an apple pie, made on a fine layer of puff pastry. This is certainly a delicious dessert. Garnish the cake will be preserved cherries, but if you do not like are totally dispensable.

Ingredients Apple and Almond Puff:

4 golden apples.
1 plate of pastry (frozen, fresh or homemade).
Brown sugar and white.
1 / 2 teaspoon cinnamon.
Ground almonds.
Granillo almond.
1 lemon.
6 cherries preserved.
50 gr. butter.
50 ml. water.

Extend the pastry, so it is a very thin rectangular blade. Peel apples, remove their hearts, cut in half and cut into very thin sheets, then drizzled with the lemon juice. A reserve for the apple compote. Cut the pastry into six plate, or the size that best suits you, depending on the number of guests you have. We cover each serving with apple slices, then place the ground almonds and sprinkle with the two types of sugar and cinnamon, finally we can garnish with sour cherries preserved.

Preheat the oven, the puff and baked at 200 º for about 20 minutes, or until they are a beautiful golden color. While the pastry is done, we will make the compote, apple with a sheet and we have reserved two tablespoons of white sugar in a saucepan with 50g. butter and 50 ml. water, heated until the fire is broken (we can make in the microwave) where the broken bone is completely ready. Get the puff of the oven, the paint with the compote, let temper and we can delight with its unique flavor.

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APPLE PUDDING CAKE

There are so many recipe of apple but some of them are more delicious. I will show you a delicious recipe of apple.
To make apple pudding cake we need the following items:
1. 2 cups sugar
2. 2 eggs
3. 2 cups flour
4. 1 teaspoon baking soda
5. 1 cup vegetable oil
6. 1 teaspoon nutmeg
7. 2 teaspoons vanilla
8. 2 cups unpeeled apple, finely chopped
9. 1 cup chopped nuts (walnuts or pecans)

Method

First of all beat sugar, oil, eggs, and vanilla together. Then Add apple with dry ingredients and mix well. After that, Spray a two pound tin can with cooking spray or grease and flour it. Pour batter into can, filling no more than 2/3 full. Place the can in Crock Pot. Do not add any water. Cover it but leave the cover ajar so that steam can escape. You should Cook on high 3 1/2 to 4 hours. Don't peek before the last hour of baking. Cake is done when top is set. Let
stand in can a few minutes before tipping pudding out on a plate. Serve it half-rounds plain, with whipped topping, or a pudding sauce. It will be liked by all of your family members.

APPLESAUCE SAUERKRAUT

I will show you another recipe of apple now.

To make Applesauce Sauerkraut you need these items:

1. 4 cups sauerkraut, rinsed and drained
2. 2 cups sweetened applesauce
3. 1 tbs butter or margarine

Method

First of all Combine all ingredients. Place it in a greased 2 quart casserole. Then Bake at 375° F in oven for 30 to 45 minutes. And your cooking it completed. Serve it to 6 persons. For more persons increase those items according to your wish.

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APPLE PIE COFFEE CAKE

Apple Mixture:

1 can (20 oz) apple pie filling, apple slices broken up somewhat

1/2 teaspoon cinnamon

3 tablespoons brown sugar

Cake Batter:

2 small yellow cake mixes (Jiffy - 9-ounce each)

2 eggs, beaten

1/2 cup sour cream (light)

3 tablespoons softened butter or margarine

1/2 cup evaporated milk

1/2 teaspoon cinnamon

1 teaspoon butter or margarine for greasing slow cooker/Crock Pot

Combine ingredients for apple mixture in a small bowl. Combine batter ingredients; mix well.

Generouslly butter the sides and bottom of a 3 1/2 quart slow cooker/Crock Pot. Spread about half the apple mixture in the bottom of the pot. Spoon 1/2 the batter over the apple mixture. Spoon the

remaining apple mixture over the batter, then cover with remaining batter. Cover and cook on high for 2 to 2 1/2 hours. Turn heat off, leave cover ajar slightly, and cool for about 15 minutes. Invert

on a plate, retrieving any apples left in the bottom of the pot and placing on top of the cake. Makes a cake about 7 inches in diameter and 3 1/2-inches high.

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APPLE-NUT CHEESECAKE

Crust:
1 cup (scant) graham cracker crumbs
1/2 teaspoon cinnamon
2 tablespoons sugar
3 tablespoons butter, melted
1/4 cup finely chopped pecans or walnuts
Filling:
16 ounces cream cheese
1/4 cup brown sugar
1/2 cup granulated white sugar
2 large eggs
3 tablespoons heavy whipping cream
1 tablespoon cornstarch
1 teaspoon vanilla
Topping:
1 large apple, thinly sliced (about 1 1/2 cups)
1 teaspoon cinnamon
1/4 cup sugar
1 tablespoon finely chopped pecans or walnuts
Combine crust ingredients; pat into a 7-inch springform pan.
Beat sugars into cream cheese until smooth and creamy. Beat in eggs, whipping cream, cornstarch, and vanilla. Beat for about 3 minutes on medium speed of a hand-held electric mixer. Pour mixture into the prepared crust. Combine apple slices with sugar, cinnamon and nuts; place topping evenly over the top of cheesecake. Place the cheesecake on a rack (or "ring" of aluminum foil to keep it off the bottom of the pot) in the Crock Pot. Cover and cook on high for 2 1/2 to 3
hours. Let stand in the covered pot (after turning it off) for about 1 to 2 hours, until cool enough to handle. Cool thoroughly before removing pan sides. Chill before serving; store leftovers in the refrigerator.

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APPLE GLAZED PORK ROAST

Needs

4 lb. pork loin roast

6 apples

1/4 cup apple juice

3 T. brown sugar

1 t. ginger, ground

Method

Rub roast with salt and pepper. Brown pork roast under broiler to remove excess fat; drain well. Core and quarter apples. Place apple quarters in bottom of crockpot. Place roast on top of apples. Combine apple juice, brown sugar, and ginger. Spoon over top surface

of roast, moistening well. Cover and cook on Low for 10-12 hours, until done.

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APPLE DATE PUDDING

Needs
* 4-5 apples, peeled, cored and diced
* 3/4 cup sugar, or less, to taste
* 1/2 cup chopped dates
* 1/2 cup toasted, chopped pecans
* 2 tbs. flour
* 1 tsp. baking powder
* 1/8 tsp. salt
* 1/4 tsp. nutmeg
* 2 tbs. melted butter
* 1 egg, beaten

Method
In the slow cooker, place apples, sugar, dates and pecans; stir. In a separate bowl, mix together flour, baking powder, salt and nutmeg and stir into apple mixture. Drizzle melted butter over batter and stir. Stir in egg. Set cooker on low and cook for 3 to 4 hours. Serve warm.
NOTE: If crispier nuts are desired, add toasted pecans at the end of cooking period.

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APPLE CRANBERRY CRISP

Needs

* 3 apples (Any kind - I personally like Gala)

* 1 cup cranberries

* 3/4 cup brown sugar

* 1/3 cup rolled oats (quick cooking)

* 1/4 tsp. salt

* 1 tsp. cinnamon

* 1/3 cup butter, softened

Method

Peel, core and slice apples. Place apple slices and cranberries in cp. Mix remaining ingredients in separate bowl and sprinkle over top of apple and cranberries. Place 4 or 5 paper towels over the top of the crockpot, place an object (I use a wooden spoon) across the top of the crockpot and set lid on top. This allows the steam to escape. Turn crockpot on high and cook for about 2 hours.

Serves 4.

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APPLE CRANBERRY COMPOTE

Needs
6 cooking apples, peeled, slice
1 cup fresh cranberries
1 cup sugar
1/2 teaspoons grated orange peel
1/2 cups water
1/4 cups port wine
sour cream , (low fat)

Method
Arrange apple slices and cranberries in slow cooker/Crock Pot. Sprinkle sugar over fruit. Add orange peel, water and wine. Stir to mix ingredients. Cover, cook on low 4-6 hours, until apples
are tender. Serve warm fruits with the juices, topped with a dab of sour cream.
Serves 6.

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APPLE-COCONUT CRISP

Needs

4 large Granny Smith apples, peeled & coarsely sliced (about 4 cups)

1/2 cup sweetened flaked coconut

1 tablespoon flour

1/3 cup brown sugar

1/2 cup butterscotch or caramel ice cream topping (fat-free is fine)

1/2 teaspoon cinnamon

1/3 cup flour

1/2 cup quick rolled oats

2 tablespoons butter or margarine

Method

In a casserole 1 1/2-quart baking dish that fits in the slow cooker/Crock Pot, combine apples with

coconut, 1 tablespoon flour, 1/3 cup brown sugar, and cinnamon. Drizzle with the ice cream topping. Combine remaining ingredients in a small bowl with a fork or pastry cutter and sprinkle

over apple mixture. Cover and cook on high for 2 1/2 to 3 hours, until apples are tender. Serve warm with vanilla ice cream or whipped topping.

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APPLE BUTTER

Needs
This can be made in a slow cooker/Crock Pot or oven at 325 degrees for 3-4 hours.
4 qts. unsweetened applesauce
7 C. granulated sugar
1-1/3 C. brown sugar
5-1/3 T. cider vinegar
5-1/3 T. lemon juice
2 teaspoon. cinnamon
2 teaspoon. allspice
1 teaspoon. ground cloves

Method
Combine all ingredients in a slow cooker/Crock Pot or roasting pan. Cover and cook 3 hours, stirring occasionally. Remove lid and continue cooking until excess liquid cooks away (turn to low as necessary) Slow Cooker 5-8 hours, oven 3-5 hours Seal mixture in hot jars and process in a hot water bath for 10 minutes.
Makes approximately 8-10 pints

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APPLE BROWN BETTY

Needs
* 3 lbs. cooking apples
* 10 slices of bread, cubed (about 4 cups)
* 1/2 tsp. cinnamon
* 1/4 tsp. nutmeg
* 1/8 tsp. salt
* 3/4 c. brown sugar
* 1/2 c. butter or margarine, melted

Method
Wash apples, peel, core, cut into eighths; place in bottom on crock. Combine bread cubes, cinnamon, nutmeg, salt, sugar, butter; toss together. Place on top of apples in crock. Cover. Place crock into outer shell. Cook on low setting 2 to 4 hours.
Makes 6 to 8 servings.

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