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    You are here: Home / Fabulous Finds / Apples, Apples, Apples on Monday Musings

    Apples, Apples, Apples on Monday Musings

    Sep 27, 2010 · 8 Comments

    Apples and dessertLast week we went apple picking and somehow managed to pick about two dozen apples for just two dollars! I was just foodgawking and looking for some inspiring ideas for using apples in dessert other than apple pie. Thoughts anyone? Although I have not tried any of these yet, here's some things that may be worth a try...

    • Smores Baked Apple from Cooking with My Kid How can this be bad??
    • Apple Challah from Culinary in the Country Mmmm, love challah!
    • Apple Pie Chips from Apple Pie, Patis & Pate Ok, not a dessert but they make a nice garnish and is fun for kids to eat.

    Update (March 2018)- So I made these above Smores Baked Apple and loved it! Here's a photo...

    Smores Baked Apple

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    Comments

    1. Sheetal says

      September 27, 2010 at 11:48 am

      My favorite is fresh apple butter on a nice, hot biscuit. (It's the Southern in me)...there's a few restaurants down here called the Flying Biscuit. They have the best, best, best biscuits and an insane apple butter. Recipe is as follows: (by the way, Happy Birthday Vivek!)

      The Flying Biscuit Cranberry Apple Butter
      Ingredients:

      2 cups of dark brown sugar
      1 cinnamon stick
      1 1/4 teaspoons ground cinnamon
      1 teaspoon ground nutmeg
      1 teaspoon ground cloves
      1 cup freshly squeezed orange juice
      2 cups cranberries
      10 Granny Smith apples, peeled, cored, and thinly sliced
      Place sugar, spices, and orange juice in a large, heavy-bottomed saucepan. Bring to a simmer and add the cranberries. Cook over medium heat until cranberries begin to pop.

      Add the apples and cook over low heat, stirring frequently. Cook until apples are tender and falling apart. Puree contents of saucepan in a food processor or mash with a potato masher until smooth and thick. Cool and serve with hot biscuits.

      Cranberry Apple Butter will keep for 2 to 3 weeks in the refrigerator.

      Yields: 4 ½ Cups

      Reply
      • Dessarts says

        September 27, 2010 at 3:31 pm

        Wow. Thanks for sharing the recipe! Sounds really delicious. Do you recommend a good Southern biscuit recipe too? And thanks for the birthday wishes!!

    2. MomoB says

      September 27, 2010 at 1:19 pm

      I made 2 & 1/2 pints of chunky applesauce today using a dozen apples. I just bought a little mechanical apple peeler/corer/slicer which made it fast and easy to prepare the apples! I can't recommend it enough if you want to use a lot of apples or even just slice and core one for a snack! I added about 1/4 cup of water and 3 tablespoons of Splenda (my husband is diabetic; you can use sugar, of course, if it needs it) and a tablespoon of cinnamon and cooked the apples on a low setting until they were soft enough to mash with the potato masher. I put them into clean pint and half-pint canning jars, then store them in the refrigerator. They don't last long enough to bother with actual canning! This is better than anything you can buy! I have elderly diabetic neighbors who will get a jar of this for Christmas, along with home-made Boston Brown Bread!

      Reply
      • Dessarts says

        September 28, 2010 at 7:59 am

        Yes. I was thinking about applesauce too. I've never canned anything before though so it would be a first for me!

    3. Tara says

      September 27, 2010 at 2:22 pm

      We're in apple overload here too...100lbs worth... I baked caramel apple cake, apfelkuchen, and apple crisp so far.... And we made the Smores baked apples! They were awesome and a lot of fun!

      Reply
      • Dessarts says

        September 28, 2010 at 8:00 am

        That's a lot of baking and a lot of apples!! I think we will definitely be trying out the Smores now!

    4. Sheetal says

      September 27, 2010 at 5:41 pm

      This is the same recipe that the restaurant uses (boy, am I hungry!!!)

      The Flying Biscuit’s Famous Flying Biscuits

      3 cups all purpose flour (a soft winter wheat flour, like White Lily, is best)
      1 tablespoon plus 1 ½ teaspoon baking powder
      ¾ teaspoon salt
      2 tablespoon plus 1 ½ teaspoon sugar
      6 tablespoon unsalted butter, at room temperature
      2/3 cup heavy cream
      2/3 cup half and half for brushing on top of biscuits
      1 tablespoon sugar for sprinkling on top of biscuits
      Preheat oven to 350ºF. Line a sheet pan with parchment paper.

      Place flour, baking powder, salt, and sugar in a large mixing bowl. Cut butter into ½ tablespoon-sized-bits and add to the flour. Using your fingertips or a pastry cutter, work the butter into the flour mixture until it resembles coarse meal. Make a well in the center of the flour and pour in all the heavy cream and the half and half.

      Stir the dry ingredients into the cream and mix with a wooden spoon until dough just begins to come together into a ball. Turn dough onto a lightly floured surface and knead 2 or 3 times to form a cohesive mass. Do not overwork the dough.

      Using a rolling pin, roll the dough to a 1-inch thickness. The correct thickness is the key to obtaining a stately biscuit.

      Dip a 2 ½ inch biscuit cutter in flour, then cut the dough. Repeat until all the dough has been cut. Scraps can be gathered together and re- rolled one more time.

      Place the biscuits on the prepared sheet pan, leaving about ¼ inch between them.

      Brush the tops of the biscuits with 1 tablespoon of half and half and sprinkle with 1 tablespoon of sugar.

      Bake for 20 minutes. Biscuits will be lightly browned on top and flaky in the center when done.

      Makes 8 to 12 biscuits, depending on the size of the cutter.

      Reply
    5. Suniti Patel says

      October 09, 2010 at 11:53 am

      LOVE the apple smores! Just need to find gelatin- free marshmallows! Crazy how easy they are to make.

      Reply

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