peeper76
Cook
I have about a dozen over ripe apples, not rotten. Wondering if I should make a nice apple crisp or if anyone has any nice recipes where I can use up these apples. Thanks in advance to all readers!! Open to any suggestions.
ISO something to do with apples
- Thread starter peeper76
- Start date
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my new favorite thing is apple pancakes (pancake batter with apples grated into the batter). Or cook them down and make a nice apple butter - yum.
Sometimes I make a 2 person apple crisp for me and my hubby.
what kind of apples are these?
Sometimes I make a 2 person apple crisp for me and my hubby.
what kind of apples are these?
You could slice them up nice and thin or cube them and make a yummy apple-cinnamon bread pudding.
Constance
Master Chef
Applesauce is what comes to my mind. Quarter and cook them with about a third a cup of Redhots. When all is soft, rub through a colander and re-season if necessary. You probably won't need anything else.
I love it with any kind of pork.
A kid can live off a hot dog, mac'n cheese and apple sauce.
I love it with any kind of pork.
A kid can live off a hot dog, mac'n cheese and apple sauce.
Been there peeper! Check out this thread.
miniman
Executive Chef
Eves pudding comes to mind or apple cake.
Andy M.
Certified Pretend Chef
My sister gave me this fantrastic recipe and it's the easiest and quickest recipe to make. I had posted this in the thread Alix linked but the link doesn't work so here it is again.
Apple Squares
1 C Flour
2 tsp Baking Powder
1 1/4 C Sugar
1/2 tsp Salt
1/2 tsp Cinnamon
2 Eggs
3/4 C Chopped Nuts
3 Macintosh Apples, diced
Preheat the oven to 375º F.
Grease a 8”x8” pan.
Mix all the ingredients together and pour into the pan.
Bake for 35-40 minutes.
Cool and cut into squares.
Serve with vanilla ice cream.
Apple Squares
1 C Flour
2 tsp Baking Powder
1 1/4 C Sugar
1/2 tsp Salt
1/2 tsp Cinnamon
2 Eggs
3/4 C Chopped Nuts
3 Macintosh Apples, diced
Preheat the oven to 375º F.
Grease a 8”x8” pan.
Mix all the ingredients together and pour into the pan.
Bake for 35-40 minutes.
Cool and cut into squares.
Serve with vanilla ice cream.
Scotch
Head Chef
This is easy and very good:
APPLE CAKE
1 cup coarsely chopped walnuts
2 cups flour
2 teaspoons baking soda
¾ teaspoon salt
2 teaspoons cinnamon
2 eggs, beaten
¼ cup granulated sugar
2 cups brown sugar
1 teaspoon vanilla extract
½ cup corn oil
¼ cup water
4 cups apples, peeled (or not), cored & cut into ½-inch cubes
Powdered sugar for dusting
1. Heat oven to 325. Place nuts on a jellyroll pan and bake until
they taste toasted, 10 to 15 minutes. Check by eating one. To
remove the loose brown skin, put the baked nuts in a sieve or
strainer and shake them, or rub them with a towel.
2. Sift together flour, soda, salt, & cinnamon.
3. In separate bowl, mix eggs, sugar, brown sugar, vanilla, oil, &
water until just combined.
4. Add flour mixture & toasted nuts to egg mixture; stir to combine.
Batter will be quite thick.
5. When batter is thoroughly blended, stir in apples.
Note: there will be more apples than batter.
6. Pour batter into a greased 9 x 13 pan; bake until toothpick
inserted in the center comes out dry, about 60 minutes.
Cake should appear moist but not wet.
7. Cool before serving. Sprinkle each slice with powdered sugar,
or serve with vanilla ice cream.
APPLE CAKE
1 cup coarsely chopped walnuts
2 cups flour
2 teaspoons baking soda
¾ teaspoon salt
2 teaspoons cinnamon
2 eggs, beaten
¼ cup granulated sugar
2 cups brown sugar
1 teaspoon vanilla extract
½ cup corn oil
¼ cup water
4 cups apples, peeled (or not), cored & cut into ½-inch cubes
Powdered sugar for dusting
1. Heat oven to 325. Place nuts on a jellyroll pan and bake until
they taste toasted, 10 to 15 minutes. Check by eating one. To
remove the loose brown skin, put the baked nuts in a sieve or
strainer and shake them, or rub them with a towel.
2. Sift together flour, soda, salt, & cinnamon.
3. In separate bowl, mix eggs, sugar, brown sugar, vanilla, oil, &
water until just combined.
4. Add flour mixture & toasted nuts to egg mixture; stir to combine.
Batter will be quite thick.
5. When batter is thoroughly blended, stir in apples.
Note: there will be more apples than batter.
6. Pour batter into a greased 9 x 13 pan; bake until toothpick
inserted in the center comes out dry, about 60 minutes.
Cake should appear moist but not wet.
7. Cool before serving. Sprinkle each slice with powdered sugar,
or serve with vanilla ice cream.
Scotch
Head Chef
Also this one, which is more elegant -- and a lot more work:
APPLE TART
INGREDIENTS:
For dough:
1 cup unbleached all-purpose flour
½ teaspoon sugar
⅛ teaspoon salt
6 tablespoons (¾ stick) unsalted butter, just softened, cut in 1/2-inch pieces
3½ tablespoons chilled water
For filling:
2½ pounds tart, firm apples, peeled and cored (save peels and cores) and sliced
2 tablespoons unsalted butter, melted
5 tablespoons sugar
For glaze:
½ cup sugar
MIX flour, sugar, and salt in a large bowl; add 2 tablespoons of the butter. Blend in a mixer until
dough resembles coarse cornmeal. Add remaining butter; mix until biggest pieces look like large
peas.
DRIBBLE in water, stir, then dribble in more, until dough just holds together. Toss with hands,
letting it fall through fingers, until it’s ropy with some dry patches. If dry patches predominate, add
another tablespoon water. Keep tossing until you can roll dough into a ball. Flatten into a
4-inch-thick disk; refrigerate. After at least 30 minutes, remove; let soften so it’s malleable but still
cold. Smooth cracks at edges. On a lightly floured surface, roll into a 14-inch circle about ⅛ inch
thick. Dust excess flour from both sides with a dry pastry brush.
PLACE dough on a parchment-lined tart pan; heat oven to 400°F. (If you have a pizza stone, place
it in the center of the rack.)
OVERLAP apples on dough in a ring 1 inch from edge. Continue inward until you reach the
center. Fold any dough hanging over pan back onto itself; crimp edges at 1-inch intervals.
BRUSH melted butter over apples and onto dough edge. Sprinkle 2 tablespoons sugar over dough
edge and the other 3 tablespoons over apples.
BAKE in center of oven until apples are soft, with browned edges, and crust has caramelized to a
dark golden brown (about 45 minutes), making sure to rotate tart every 15 minutes.
MAKE glaze: Put reserved peels and cores in a large saucepan, along with sugar. Pour in just
enough water to cover; simmer for 25 minutes. Strain syrup through cheesecloth.
REMOVE tart from oven, and slide off parchment onto cooling rack. Let cool at least 15 minutes.
BRUSH glaze over tart, slice, and serve.
APPLE TART
INGREDIENTS:
For dough:
1 cup unbleached all-purpose flour
½ teaspoon sugar
⅛ teaspoon salt
6 tablespoons (¾ stick) unsalted butter, just softened, cut in 1/2-inch pieces
3½ tablespoons chilled water
For filling:
2½ pounds tart, firm apples, peeled and cored (save peels and cores) and sliced
2 tablespoons unsalted butter, melted
5 tablespoons sugar
For glaze:
½ cup sugar
MIX flour, sugar, and salt in a large bowl; add 2 tablespoons of the butter. Blend in a mixer until
dough resembles coarse cornmeal. Add remaining butter; mix until biggest pieces look like large
peas.
DRIBBLE in water, stir, then dribble in more, until dough just holds together. Toss with hands,
letting it fall through fingers, until it’s ropy with some dry patches. If dry patches predominate, add
another tablespoon water. Keep tossing until you can roll dough into a ball. Flatten into a
4-inch-thick disk; refrigerate. After at least 30 minutes, remove; let soften so it’s malleable but still
cold. Smooth cracks at edges. On a lightly floured surface, roll into a 14-inch circle about ⅛ inch
thick. Dust excess flour from both sides with a dry pastry brush.
PLACE dough on a parchment-lined tart pan; heat oven to 400°F. (If you have a pizza stone, place
it in the center of the rack.)
OVERLAP apples on dough in a ring 1 inch from edge. Continue inward until you reach the
center. Fold any dough hanging over pan back onto itself; crimp edges at 1-inch intervals.
BRUSH melted butter over apples and onto dough edge. Sprinkle 2 tablespoons sugar over dough
edge and the other 3 tablespoons over apples.
BAKE in center of oven until apples are soft, with browned edges, and crust has caramelized to a
dark golden brown (about 45 minutes), making sure to rotate tart every 15 minutes.
MAKE glaze: Put reserved peels and cores in a large saucepan, along with sugar. Pour in just
enough water to cover; simmer for 25 minutes. Strain syrup through cheesecloth.
REMOVE tart from oven, and slide off parchment onto cooling rack. Let cool at least 15 minutes.
BRUSH glaze over tart, slice, and serve.
