Sweet and Savory Apple Recipes
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Apple Cider Doughnuts with Maple Cream Glaze
Prep 45 minutes
Rise 2 1/4 hours
Stand 10 minutes
Cook 2 mintues per batch
3 1/4 to 3 3/4 cups all-purpose flower
2 pkg. active dry yeast
1 tsp. apple pie spice
1/2 cup sugar
1/2 cup apple cider
1/4 cup milk
1/4 cup butter
1 tsp salt
Vegetable oil for deep-fat frying
1 recipe Maple Cream Glaze, or cinnamon-sugar
1. In a large bowl combine 1 1/2 cups of the flower, the yeast, and apple pie spice. In a medium saucepan heat and stir sugar, cider, milk, butter, and salt just until warm (120°F to 130°F) and the butter almost melts. Add to flour mixture along with eggs. Beat with an electric mixer on low to medium 30 seconds, scraping sides of bowl constantly. Beat on high 3 minutes. Stir in as much of the remaining flour as you can.
2. Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes total). Shape dough into a ball. Place in a lightly greased bowl, turning once to grease surface; cover. Let rise in a warm place until double in size (about 1 1/2 hours).
3. Punch dough down. Turn out onto a lightly floured surface. Divide in half. Cover; let rest 10 minutes. Line a large baking sheet with waxed paper. Lightly flour waxed paper; set aside.
4. Roll each dough half to 1/2 inch thick. Cut with floured 2 1/2 inch doughnut cutter, dipping cutter into flour between cuts and rerolling scraps as necessary. Place cutouts on prepared baking sheet. Cover and let rise in a warm place until light (45 to 60 minutes). Fry doughnuts, two or three at a time, in deep, hot oil (365°F) about 1 minute on each side or until golden, turning once with a slotted spoon. Drain on paper towels.
5. Dip tops of cooled doughnuts in Maple Cream Glaze and let stand until set, or dredge in cinnamon-sugar to coat.
Maple Cream Glaze: In a small bowl stir together one 16 oz. jar of maple cream (whipped maple syrup) with 1 tsp. water. Microwave on high for 30 to 60 seconds or until mixture is glazing consistency, stirring once.
Per doughnut 264 cal., 7 g fat (2 g sat. fat), 31 mg chol., 184 mg sodium, 46 g carb., 1 g fiber, 25 g sugars, 4 g pro.Date Published: September 25, 2017Date Updated: September 27, 2017
Prep 45 minutes
Bake 40 minutes at 375°F
4 medium Northern Spy or Granny Smith apples
2 medium Rhode Island Greening or Granny Smith apples
2 medium Cortland Apples
2 medium McIntosh apples
1 large lemon
1/2 cup sugar
1/3 cup all-purpose flour
8 Apple Cider Doughnuts coated in cinnamon-sugar (see recipe on livingthecountrylife.com)
5 to 6 Tbsp. butter, softened
3/4 cup packed brown sugar
1. Preheat oven to 375°F. Peel, core, and cut apples into wedges; halve wedges to smaller than 2 inches. Juice lemon, retaining as much pulp as possible; toss with apples. Sprinkle with sugar and flour; toss until apples are coated. Divide mixture among twelve 6 oz. ramekins or custard cups, filling almost full.
2. In the bowl of a stand mixer* crumble doughnuts; add 5 Tbsp. softened butter and the brown sugar. With a hook or batter attachment beat until doughnuts reach a crumbly texture that will hold together when squeezed with your hands. Add an additional tablespoon butter if needed to make crumbs stick together.
3. With hands, lightly flatten 12 palm-size sections of crumb mixture into rounds no thicker than 1/2 inch. Place a round on apple mixture in each ramekin.
4. Place ramekins in a 15x10 inch baking pan. Bake 40 minutes or until filling is bubbly. If necessary, cover with foil to prevent overbrowning. Serve warm.
One-Dish Version: Arrange apples in a 3-qt. rectangular baking dish. Place portions of doughnut crumb mixture on top of apples. Bake for 45 minutes or until filling is bubbly, covering top with foil if necessary to prevent overbrowning.
*Tip: Or place dougnuts, butter, and brown sugar in food processor; cover and pulse until mixture forms a crumbly texture that will hold togther when squeezed with your hands.
Per serving 394 cal., 11 g total fat (5 g sat. fat), 36 mg chol., 163 mg sodium, 72 g carb., 5 g fiber, 50 g sugars, 4 g pro.Date Published: September 25, 2017Date Updated: September 27, 2017
Roasted Fall Root Vegetables
Prep 30 minutes
Roast 45 minutes at 400°F
3 medium beets, peeled
1 medium sweet potato, peeled
1 medium red onion
1 medium parsnip, peeled
3 rainbow carrots or carrots, peeled
5 baby carrots with tops, scrubbed
5 small fingerling potatoes, scrubbed
2 to 3 Tbsp. extra virgin olive oil
1/2 tsp. salt
1/4 tsp. ground black pepper
1 Tbsp. fresh thyme leaves
2 cups apple cider
1 pumpkin, hollowed (optional)
Fresh Italian parsley (optional)
1. Preheat oven to 400°F. Cut first five ingredents (through rainbow carrots) into chunks or slices. Trim baby carrots, leaving 1/2-inch stem on each carrot; halve lengthwise. Halve fingerling potatoes lengthwise.
2. In a large bowl combine vegetables; toss with enough olive oil to just coat. Toss in salt, pepper, and thyme. Transfer to a 3-qt. rectangular baking dish.
3. Roast, uncovered, 45 to 60 minutes or until vegetables are tender and caramelized, stirring every 15 minutes.
4. Meanwhile, for cider glaze, place cider in a medium stainless-steel, enamel, or nonstick heavy saucepan. Bring to boiling; reduce heat. Simmer, uncovered, until cider has a syrupy consistency and is reduced to 1/2 cup, about 40 minutes.
5. Season vegetables to taste with additional salt and pepper and drizzle with cider glaze. If desired, serve in a pumpkin and sprinkle with parsley.
Per serving 92 cal., 2 g total fat (0 g sat. fat), 0 mg chol., 146 mg sodium, 17 g carb., 3 g fiber, 9 g sugars, 1 g pro.Date Published: September 25, 2017Date Updated: September 27, 2017
Hot Mulled Cider
1 gal. freshly pressed apple cider
2 Tbsp. mulling spices
Long cinnamon sticks
1. Combine cider and mulling spices in a large stainless-steel, enamel, or nonstick heavy pot. Warm over low heat (do not boil). Pour into cups through a tea strainer to remove spices. Garnish with cinnamon sticks.
Per serving 117 cal., 0 g total fat (0 g sat. fat), 0 mg chol., 13 mg sodium, 31 g carb., 0 g fiber, 26 g sugars, 0 g pro.Date Published: September 25, 2017Date Updated: September 27, 2017
Rustic Ice Harvest Spiced Apple Crostata
Prep 40 minutes
Bake 45 minutes at 350°F
1 recipe Pate Brisee (see below)
5 to 6 Northern Spy apples, sliced 1/4 inch thick (6 to 7 cups)
1/2 cup dried cranberries or dried tart cherries
1/2 cup golden raisins
1 tsp. finely shredded lemon peel
2 Tbsp. lemon juice
1 cup packed light brown sugar
2 Tbsp. all-purpose flour
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground nutmeg
3 to 4 Tbsp. butter
1/2 cup sliced almonds
1 egg, beaten
1 Tbsp. water
3 Tbsp. Slyboro Ciderhouse Ice Harvest cider
Powdered sugar (optional)
French vanilla ice cream or whipped cream (optional)
1. Prepare Pate Brisee. While pastry chills, in a large bowl combine apples, dried cranberries, raisins, lemon peel, and lemon juice. In a small bowl combine brown sugar, flour, spices, and salt; add to apples and toss to coat.
2. In a large skillet melt 2 Tbsp. butter over medium-low heat. Add apple mixture; cook, gently turning occasionally, until the sugar begins to caramelize (do not overcook apples; you just want the sugar to blend with the butter and coat the apples). With slotted spoon, return apples to bowl and cool. Stir in almonds.
3. Preheat oven to 350°F. On a lightly floured surface, roll about three-fourths of the pastry to a 15-inch circle; transfer to a large parchment-paper-lined baking sheet. Roll remaining pastry and cut small leaves or other decorative shapes.
4. Mound the cooled apple mixture into center of pastry round, leaving a 2-inch order. Gently fold the edges of the pastry in toward the center, pleating as necessary. Dot apples with small pieces of remaining butter. In a small bowl combine egg and water; brush onto pastry. Add decorative shapes and brush again.
5. Loosely cover apples and pastry with foil. Bake for 20 minutes. Uncover and bake for 25 to 30 minutes more or until pastry is brown, apples are tender, and filling is bubbly in the center.
6. Serve warm drizzed with several tabespoons of the cider. Dust with powdered sugar, if desired, and serve with ice cream or whipped cream.
Pate Brisee: In a food processor combine 2 1/2 cups all-purpose flour, 1 tsp. salt, and 1 tsp. sugar; pulse to combine. Add 1 cup cold butter, cut into chunks, and 2 Tbsp. shortening. Pulse until mixture forms coarse crumbs. Slowly add 1/4 to 1/3 cup ice-cold water, processing just until mixture forms a ball (do not overprocess). Wrap in plastic wrap and chill 30 minutes.
Per serving 620 cal., 32 g total fat (18 g sat. fat), 96 mg chol., 529 mg sodium, 80 g carb., 6 g fiber, 40 g sugars, 7 g pro.Date Published: September 25, 2017Date Updated: September 27, 2017
Juice from one lemon (2 Tbsp.)
1/4 cup seltzer water
Fresh apple cider
1. Fill a tall glass with ice. Pour in lemon juice and seltzer water. Fill the glass with fresh cider. Adjust lemon juice to taste. Garnish with lemon.
Per serving (1 cup) 67 cal., 0 g fat, 0 mg chol, 16 mg sodium, 17 g carb., 1 g fiber, 14 g sugars, 0 g pro.Date Published: September 25, 2017Date Updated: September 27, 2017
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