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BAKED APPLE ZAPATA
Yield: 12

2/3 lb Flour tortilla dough 1/2 ts Cloves
Flour 1/2 ts Ground cinnamon
3 Granny Smith apples, 1/2 c Walnuts, chopped
Peeled and sliced 2 tb Cornstarch dissolved
2 tb Lemon juice 3 tb Water
1/2 c Brown sugar Water

Use your favorite recipe for flour tortillas, or make dough from the recipe
on the Tortilla mix package. Divide the dough into 4, 2-inch balls. Roll
each into a 6-inch tortilla. Dust with flour, cover with plastic wrap and
set aside. In a saucepan, place apples with enough water to cover. Add
lemon juice. Cook over high heat until boiling 5 minutes. Add sugar,
cloves, cinnamon, and walnuts; continue cooking over low heat until
slightly thickened. Combine cornstarch and water and add to mixture,
stirring until thick. Remove from heat. Lay out tortillas; dust off excess
flour. Spoon on 2 tablespoons of the apple mixture down the middle of each
tortilla. Fold one side of the tortilla over the mixture; then fold the
remaining side over. Fold in the ends and seal by moisting the tortillas
with a little water. Bake in a preheated, 400 degree F oven until lightly
browned. Remove and sprinkle with cinnamon and sugar. Serve with whipped
cream (at Cafe Noche, it is served with Tequila Sabayon sauce made with
tequila, egg yolks, and sugar. NOTE: Tortillas and apple mixture may be
made ahead several hours or a day
before. Recipe: Cafe Noche, 2409 Montrose Blvd, Houston, Texas --
1-(713)-529-2409



32

Danish Apple Cake
Yield: 1

1 Egg 1/2 ts Salt
3/4 c Sugar 1 ts Baking powder
1/2 ts Vanilla 1 c Apple; chopped
2 tb Butter; melted 1/2 c Nuts; chopped
2/3 c Flour Cinnamon & nutmeg

Fat grams per serving: Approx. Cook Time: :30
Preheat oven to 350F. Beat together egg, sugar, vanilla and melted butter
(can add up to 3 tbsp melted butter). Stir in sifted flour, salt and baking
powder. Add chopped apple, nuts and cinnamon and nutmeg and mix well. Put
in greased pie plate and bake at 350F for 30 minutes.



44

Granny smith apple pie
Yield: 6

Shortening pie dough: 2 1/2 lb Apples (granny smiths, of co
2 1/3 c Flour -rse)
1/2 ts Salt 1 ts Lemon juice
3/4 c Shortening, cold, cut into p 3 tb Unsalted butter, cut into bi
-eces -s
Pie filling: 1 tb Half&half
14 1/2 tb Sugar Honey spiced whipped cream:
3 tb Flour 3/4 c Heavy cream, well chilled
3/4 ts Cinnamon 1 tb Honey
1/4 ts Nutmeg 1/4 ts Cinnamon
1/4 ts Ginger 1/4 ts Ginger
1/4 ts Salt 1/8 ts Nutmeg
3/4 ts Lemon zest

In a bowl, stir together flour and salt. Add shortening and blend until
mixture resembles coarse meal. Add 4-6 Tbsp ice water or enough to form
into soft but not sticky dough, tossing the mixture with a fork. Form dough
into a ball, flatten it slightly, dust with flour and chill it, wrapped in
wax paper, for 1 hour.

Divide dough into 2 pieces, one slightly larger than the other. Chill the
larger piece, wrapped in wax paper. Roll out the other, 1/8-inch thick on
a floured surface, and fit it to a 9-inch pie plate, and trim the edge
leaving a 1/2-inch overhang. Chill the pie shell while making the filling.

In a large bowl, stir together 14 Tbsp sugar, flour, cinnamon, nutmeg,
ginger, salt, and zest. Peel, quarter, and core the apples; slice thinly,
crosswise, and add them to the sugar mixture, tossing to coat well. Mound
the apple mixture in the pie shell, sprinkle with lemon juice and dot with
butter.

Roll out the larger piece of dough to a 13 or 14-inch round on a floured
surface and drape it over the filling. Trim top crust, leaving a 1-inch
overhang. Fold overhang under bottom crust, pressing the edge to seal it.
Crimp the edge decoratively with a fork. Make slits in the top crust to
form steam vents. Brush with h&h and sprinkle with the remaining sugar.

Bake pie in lower third of a preheated 425f oven for 15 minutes, reduce
heat to 375f and bake for 40-45 minutes more, or until filling is bubbling
and crust is golden. Transfer pie to a rack to cool.

In a chilled bowl, beat cream with the honey, cinnamon, and nutmeg until it
holds soft peaks. Transfer to a serving dish.

Serve the pie warm or at room temperature with the Honey Spice Whipped
Cream.

a 1988



176

"GRILLED" APPLE CRISP
Yield: 8 Servings

21 oz Pie filling, apple or Cherry
1/3 c Sugar, brown; packed
1/2 ts Cinnamon
1/4 ts Nutmeg
2 tb Lemon juice
1/2 pk Cake mix, yellow (18.5 oz)
-approx. 2 cups
1/2 c Butter or margarine; cut in
-this slices
Whipped topping or ice cream

1. Spray 9-inch baking pan with PAM. Pour pie filling into 9-inch
baking pan. Sprinkle with brown sugar, cinnamon, nutmeg, and lemon
juice.
Sprinkle cake mix over pie filling to cover. Dot with butter slices.
2. Preheat grill on medium for 10 minutes, then turn left side of
grill off and invert a baking pan on left cooking grid. Place baking
pan on inverted pan. Close lid and bake 55-65 minutes, or until
browned and bubbly.
3. Let stand until warm. Serve topped with whipped topping or ice
cream.
Pat Empson 05/24 11:32 am
FOOD AND WINE BB TOPIC: FOOD SOFTWARE TIME: 05/24 12:03 PM

TO: PAT EMPSON (PFXX29A) FROM: PAT EMPSON (PFXX29A) SUBJECT:
MM-MORE APPLES This is absolutely the best apple cake that I have
ever had, or made! `



224

7-UP APPLE DUMPLINGS
Yield: 10 Servings

2 c Sugar
10 Large apples
1 ts Cinnamon
1 Can biscuits
1/2 ts Nutmeg
1 ts Nutmeg
1 Stick butter
1 ts Cinnamon
20 oz 7-up
12 Butter

In saucepan combine first group of sugar, cinnamon, nutmeg, butter
and the 7- up. Heat until melted, set aside. Peel and core apples,
separate dough from 1 can biscuits. Separate and roll out each
biscuit individually and place 1 apple in each. Combine second group
of sugar, cinnamon and nutmeg. Sprinkle 1 tsp. of this mixture in
center of each apple along with 2 T. butter. Fold biscuit around
apple and pinch dough. Put dumplings in 9 x 13" pan. Pour sauce over
each dumpling. Bake at 375 degrees for 45 minutes. Pat Empson 05/21
07:28 am FOOD AND WINE BB TOPIC: FOOD SOFTWARE TIME: 05/21 7:40 AM
TO: PAT EMPSON (PFXX29A) FROM: PAT EMPSON (PFXX29A) SUBJECT:
MM-MORE APPLES



464

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