![]() Gradually beat in powdered sugar, 1 cup at a time, on low speed until smooth and spreadable. In medium bowl, beat cream cheese, butter, milk and 1 teaspoon vanilla with electric mixer on low speed until smooth. Cool 10 minutes remove cupcakes from pan to wire rack. Divide batter evenly among muffin cups (about ½ cup per cupcake).īake 30 to 35 minutes or until toothpick inserted in center of cupcake comes out clean. Add flour, cinnamon, baking soda, vanilla and the salt beat on low speed 1 minute. In large bowl, beat granulated sugar, oil and eggs with electric mixer on low speed about 30 seconds or until blended. Line 24 regular-size muffin cups with paper baking cups. HARVEST APPLE CUPCAKES WITH CREAM CHEESE FROSTINGġ package (8 ounces) cream cheese, softened If using a kettle, add the cloves and cinnamon and simmer cider for 20 minutes. If using percolator, put cloves and cinnamon into the basket, then perk the cider for 20 minutes. Put cider into kettle or large, well-cleaned coffee percolator. Bake 50 minutes in preheated 375-degree oven, or until apples are tender and crust is done.įor frosting: Mix 1 cup sifted confectioners sugar with 5 teaspoons milk drizzle over warm dessert. Beat egg white until frothy brush over crust. Roll out remaining dough to 15½ by 10½ inches place over apples. Combine sugar and cinnamon sprinkle over apples. Sprinkle with crumbled cornflakes top with apples. Fit into a 15-by-10-by-1 inch pan (large cookie sheet), extending the dough up the sides of pan. Roll out half the dough on lightly floured board, to measure 17 by 12 inches. Beat egg yolk in measuring cup add enough milk to make 2/3 cup liquid. Mix well and stir into flour. Or you can peel the apples before cooking.įRIEDA STEERE'S DANISH PASTRY APPLE SQUARESĬombine flour with salt cut in shortening with pastry blender or food processor. Note: If you don't have a food mill, you can core the apples but leave the peel on and puree the cooked apples in a food processor. Ziplock bags are good containers for applesauce that you plan to freeze. Season to taste with cinnamon and allspice. Press through a food mill to remove skins and seeds. Bring to simmer, covered, stirring often. Add apples to kettle with just a little water, perhaps ¼-inch deep, to keep apples from sticking. Wash apples, cut into quarters and remove blossom end, but don't peel or core the peel adds flavor and color. Add several tablespoons of water to bottom of dish.īake uncovered in preheated 400-degree oven until apples are tender, about 30 to 40 minutes.įrom The Barden Family Orchard, North Scituate. Others may want a tablespoon or may substitute honey. Put apples into a baking dish, fill the cavities with raisins and with a little sugar (brown or white), to taste Some cooks may use none, since the raisins are sweet. This will let the apple expand during baking without splitting. You don't have to peel a strip just break the skin all the way around. Score a line around the middle of the apple. Gravensteins and Cortlands are especially good for baking. (You can spoon up some of the cider from the pan, or add fresh cider.)Īdd brown sugar to taste, about one tablespoon per squash half. Turn cut-side up, add a pat of butter to each cavity and add some cider into the center. Bake uncovered in 350-degree oven for 30 minutes. I've reached into The Journal recipe archives for some easy ideas from the women who were helping run local orchards back in 1986. Because when it comes to apple recipes, local growers have some of the best.Ĭut acorn squash in half, discard seeds, put cut-side down in baking pan with about an inch of cider. What fun is it picking apples if you don't have a bunch of fun recipes with which to bake, cook and enjoy them?
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