The Most Awesome Apple Dumplings

Ingredients:(The Most Awesome Apple Dumplings)

2 cups flour
1 teaspoon salt
1/2 tablespoon baking powder
1 cup cold butter, cut into 32 pieces
1 egg
1/2 cup cold water
1 tablespoon vinegar
2 -3 apples, sliced and peeled
[For Sauce]
2 cups brown sugar
2 cups water
1/4 cup butter
1/2 teaspoon cinnamon

Directions:(The Most Awesome Apple Dumplings)

Mix together the flour, salt, and baking powder.
Cut in butter until mixture resembles coarse crumbs.
Beat egg, add to flour mixture.
Add vinegar and water to flour mixture.
Mix until dough forms.
In a medium saucepan over medium-high heat, melt butter for sauce.
Add brown sugar, water, and cinnamon and bring to a boil.
Remove from heat.
Roll out dough into 4 pieces.
Place 3-4 apple slices on each piece of dough, wrap dough around apples; covering completely.
Place apple dumplings, seam side down in 8 x 8 inch square baking pan.
Pour sauce over dumplings.
Bake in preheated 375 oven for 30 minutes.
Serve with icecream or whipped cream.

Delicious Pumpkin Apple Butter

Ingredients: (Delicious Pumpkin Apple Butter)

1 can (15 oz.) 100% pure pumpkin
1 cup apple, peeled and grated
1 cup 100% pure apple juice
1/2 cup firmly packed brown sugar
3/4 teaspoon pumpkin pie spice

Directions: (Delicious Pumpkin Apple Butter)

Combine pumpkin, apple, apple juice, sugar and pumpkin pie spice in medium, heavy-duty saucepan. Bring to a boil; reduce heat to low. Cook, stirring occasionally, for 1 1/2 hours. Store in airtight container in refrigerator for up to 2 months.
Recipe makes 3 cups.

Pumpkin Apple Dessert Pizza


Ingredients: (Pumpkin Apple Dessert Pizza)

1 pkg. (16.5 oz.) Sugar Cookie Bar Dough
1 cup 100% Pure Pumpkin
3 ozs. cream cheese, softened
3 tablespoons granulated sugar, divided
1/2 teaspoon ground cinnamon
1 cup thinly sliced green apple, peeled and cored
1/8 teaspoon ground cinnamon
1/3 cup chopped walnuts
Caramel flavored ice cream topping

Directions: (Pumpkin Apple Dessert Pizza)

Preheat oven to 325° F. Grease 12-inch pizza pan or large baking sheet.
Place whole bar of dough on prepared pan. Allow to soften for 5 to 10 minutes. Using fingertips, pat dough gently to form a 9-inch circle.
Bake for 22 to 25 minutes or until light golden brown. Remove from oven; prick with fork. Cool on pan on wire rack.
Beat pumpkin, cream cheese, 2 tablespoons sugar and cinnamon in small mixer bowl until smooth. Spread over pizza crust to 3/4 inch from edge. Mix apple slices with remaining sugar and dash cinnamon in small bowl; place on pizza. Sprinkle with nuts.
Bake for 8 to 10 minutes; remove from oven. Drizzle with caramel topping. Cut into wedges; serve warm.

Apple Chilaquiles with Dulce de Leche


Ingredients: (Apple Chilaquiles with Dulce de Leche)

3 tablespoons granulated sugar
1 tablespoon ground cinnamon
2 cups vegetable oil
4 (6-inch) fajita-size flour tortillas, each cut into 8 triangles
1 tablespoon butter
2 cups peeled apple slices
Dulce de Leche (squeezable bottle)
4 tablespoons chopped pecans, divided
Sweetened whipped cream or vanilla ice cream


Directions: (Apple Chilaquiles with Dulce de Leche)

Combine sugar and cinnamon in small bowl; set aside.
Heat oil in large skillet over medium-high heat. Fry tortilla triangles in batches until golden; place on paper towels. Immediately sprinkle both sides of all triangles evenly with2 tablespoons sugar-cinnamon mixture; set aside.
Heat butter in large skillet over medium heat. Cook apple slices and remaining 2 tablespoons sugar-cinnamon mixture for 5 minutes or until tender and caramelized. Assemble 4 tortilla triangles on 8 dessert plates; top each evenly with cooked apples. Drizzle with dulce de leche; top evenly with 2 tablespoons nuts. Top with whipped cream; drizzle with additional dulce de leche and remaining 2 tablespoons nuts.

Juicy Apple Chicken

Ingredients:(Juicy Apple Chicken)

4 (about 1 1/4 pounds total) boneless, skinless chicken breast halves
2 tablespoons all-purpose flour
1 tablespoon butter
1 medium onion, halved and thinly sliced
1 cup Apple 100% Juice
2 cloves garlic, finely chopped
Apple slices and fresh thyme leaves (optional)

Directions:(Juicy Apple Chicken)

Season chicken with salt and ground black pepper, if desired. Dust with flour.
Melt butter in large, nonstick skillet over medium heat. Add chicken; cook on one side until golden brown. Turn chicken over and push to side of skillet; stir in onion, Juicy Juice and garlic. Bring to a boil. Reduce heat to medium-low; cover and cook for 7 minutes or until chicken is no longer pink in center. Remove chicken from skillet and place on serving platter.
Increase heat to high; cook onion, stirring frequently, for an additional 1 to 2 minutes or until lightly browned and juice has reduced. Serve over chicken. Garnish with apple slices; sprinkle with thyme leaves.

Grilled Apple Curry Chicken with Pasta


Ingredients: (Grilled Apple Curry Chicken with Pasta)

1 jar (8 ounces) apple curry chutney

1/4 cup Apple Juice

2 cloves garlic, peeled

1 teaspoon curry powder

4 (about 1 1/4 pounds total) boneless, skinless chicken breast halves

1 package Linguine (9 oz.)
Chopped fresh parsley


Directions: (Grilled Apple Curry Chicken with Pasta)


Preheat grill or broiler.
Place chutney, Juicy Juice, garlic and curry powder in food processor or blender; cover. Process until smooth. Reserve 1/3 cup.
Prepare pasta according to package directions; keep warm.
Grill or broil chicken, brushing frequently with remaining chutney mixture, until chicken is no longer pink in center. Slice chicken; place over pasta. Spoon reserved chutney mixture over chicken; sprinkle with parsley.

Easy Apple Cranberry Relish

Ingredients: (Easy Apple Cranberry Relish)

1 package (12 ounces) Harvest Apples, defrosted
1 can (16 ounces) whole berry cranberry sauce

Directions: (Easy Apple Cranberry Relish)

Place Harvest Apples in food processor or blender; cover. Process until coarsely chopped.

Combine apples and cranberry sauce in medium bowl; cover. Refrigerate for at least 1 hour.

Defrost Harvest Apples in microwave on MEDIUM (50%) power for 6 to 7 minutes.

Raised Apple Pancake

Ingredients: (Raised Apple Pancake)

2 tablespoons oat flour
2 tablespoons cake flour (*Cook’s Note: use low-gluten, which keeps the pancake from getting tough)
1/4 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon freshly ground nutmeg
4 jumbo eggs, separated
2 tablespoons sugar
4 ounces buttermilk
2 tablespoons lemon juice
2 large apples, peeled and grated (recommended: Golden Delicious)
2 tablespoons butter
Cinnamon, for sprinkling
4 tablespoons walnuts, chopped
Powdered sugar, for sprinkling
Special equipment: 10-inch ovenproof non-stick frying pan

Directions: (Raised Apple Pancake)

Preheat oven to 350 degrees F.

Combine the flours, baking powder, salt, cinnamon, and nutmeg together in a bowl and mix together. Beat the egg yolks until foamy and add the buttermilk. Add the dry ingredients to the wet ones. Mix thoroughly to ensure that they are well incorporated.
Add the lemon juice to the grated apple. Pour the batter into the apple mixture. Whip the egg whites to stiff peaks, and add sugar. Gently fold into the apple batter.
Melt the butter in a 10 inch ovenproof non-stick frying pan. Pour in the batter and sprinkle with the cinnamon and sugar. Toss on the chopped walnuts and bake in oven for 20 minutes. Remove and dust with powdered sugar. Cut into wedges and serve immediately.

Sticky apple cups



Ingredients: (Sticky apple cups)

2 medium Bramley apples, about 200g each
85g dried dates, roughly chopped
85g ready-to-eat prunes, roughly chopped or raisins
2 tbsp light muscovado sugar
1 tsp mixed spice
1 small orange, zest and juice
0% Greek yogurt or fromage frais, to serve

Directions: (Sticky apple cups)

  1. Halve each apple through the circumference and dig out the core with a dessert spoon from both halves, leaving bowl-shaped hollows behind.
  2. Mix together all the remaining ingredients except for the orange juice and fill the apples with the mixture. Fit them into a microwaveable dish and pour the orange juice on top. Cover and cook on Medium (500w) for 5-7 mins until soft. Cool for a few mins before serving with the yogurt or fromage frais.

Twice-baked goat’s cheese soufflés with apple & walnut salad



Ingredients: (Twice-baked goat’s cheese soufflés with apple & walnut salad)

100g unsalted butter
100g plain flour
600ml full-fat milk, warmed
2 tbsp grated parmesan (or vegetarian alternative)
1 tbsp Dijon mustard
2 tbsp chopped thyme leaves
4 large eggs, separated, plus 1 large egg white (use the yolk, see below)
175g rindless goat’s cheese, crumbled

For the parmesan glaze

50ml double cream
25g grated parmesan (or vegetarian alternative)
1 large egg yolk

For the apple & walnut salad

handful mixed baby salad leaves, picked and washed
handful rocket, washed
1 red apple, cut into fine matchsticks
1 tbsp chopped chives
50g walnut pieces, chopped
1 tbsp red wine vinegar
3 tbsp extra-virgin olive oil

Directions: (Twice-baked goat’s cheese soufflés with apple & walnut salad)

  1. Melt the butter in a large saucepan  and use about 1 tbsp to grease 6 x 200ml soufflé dishes. Place the remaining butter back on the heat, then scatter over the flour and mix well. Cook for 5 mins, stirring constantly, then gradually whisk in the warm milk, a little at a time, until you have a thick, smooth mixture. Stir in the Parmesan, mustard and thyme, then set aside to cool slightly. Beat in the egg yolks, fold through the goat’s cheese, season with salt and pepper, then transfer to a large bowl.
  2. In a clean bowl, whisk the egg whites until they just start to stiffen and hold peaks. Use a metal spoon to fold them into the cheesy mixture, in 3 additions.
  3. Heat oven to 200C/180C fan/gas 6. Spoon the mix into the soufflé dishes, then sit them in a roasting tin. Pour boiling water into the tin to reach halfway up the sides of the dishes. Bake the soufflés for 20-25 mins until they are risen and coloured. Remove the dishes and set aside for 10 mins. Run a knife around the edges, then turn out onto an ovenproof tray. The soufflés can now be kept covered in the fridge overnight or frozen for up to a month. Defrost fully before reheating as below. To make the Parmesan glaze, whisk the cream, Parmesan and egg yolk until combined.
  4. About 15 mins before you are ready to eat, heat oven to 200C/180C fan/gas 6. Drizzle the tops of the soufflés with the glaze. Bake for 10 mins, then finally flash under the grill until the tops are golden.
  5. Make the salad. Toss the salad leaves, apple, chives and walnuts. Mix the red wine vinegar and olive oil together, season, then dress the salad. To serve, place the soufflés in the centre of the plates and scatter salad around each.