Apple Apricot Ginger Buckle Recipes

GINGERED APRICOT-APPLE CRUMBLE

Steps:

• In a large bowl, combine the first 5 ingredients; set aside. Arrange apples in an ungreased 13x9-in. baking dish. , Combine flour, cinnamon, ginger and cardamom; stir into the apricot mixture. Spoon over apples. , Combine topping ingredients, adding pecans if desired; sprinkle over fruit. Bake at 350° for 50-60 minutes or until topping is golden brown and fruit is tender.

APPLE BUCKLE

Steps:

• Apples: Peel, slice, and core apples; cut into ¼-inch slices. Heat skillet to medium and add butter to melt, followed by apples. Stir to coat apples with butter and cook, about 2 minutes. Sprinkle sugar on top of apples, then stir so sugar melts. When the sugar starts to melt, add the bourbon (optional) and bring it to a boil. Then remove from the heat and cool to room temperature, about 10 minutes. Use a a cake tester to check apples for softness.
• Streusel: Preheat oven to 375 F. In a medium bowl, add pecans, oats, brown sugar, flour, and salt; mix until thoroughly combined. Work in butter so the mixture becomes crumbly and the butter soaks up all the dry ingredients. Set aside.
• In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and sugar on low speed, 30 seconds. Scrape down the bowl and paddle, then continue mixing on medium until smooth and creamy, 30 more seconds. With the mixer on low, add egg and vanilla. In a bowl, combine flour and baking powder. Then add half the flour mixture to the butter-sugar mixture, mixing just until combined; then add half of the milk. Repeat until all the flour and milk have been added. Turn the mixer off; scrape down the bowl and fold in the apple mixture by hand. Pour batter into a buttered springform pan, and add streusel in pieces on top. Bake for 30-40 minutes.
• Remove cake from oven and use a cake tester to check for doneness; it should come out dry. Remove the springform pan and slice.

APRICOT GINGER GAME HENS

Steps:

• In shallow dish, mix the soy sauce, apricot preserves, ginger, garlic, wine, and sugar. Place the hens in the dish, and coat with the marinade. Cover, and allow to marinate in the refrigerator 8 hours, or overnight.
• Preheat oven to 325 degrees F (165 degrees C).
• Arrange the hen halves in a baking dish. Pour remaining marinade over the hens. Bake uncovered 1 hour and 15 minutes in the preheated oven, basting frequently with the marinade, until hen juices run clear.

APPLE-APRICOT CHUTNEY

Steps:

• In a large heavy pot (nonaluminum), combine fruit, vinegar, raisins, ginger, garlic, salt and hot pepper flakes; stir well.
• Over high heat, bring to a boil.
• Next, turn heat down to low, cover pot and simmer for about 10 minutes, or until you see that the apricots have plumped up.
• Stir in sugar and return to a simmer; cook, uncovered and stirring very often, for about 20 minutes; mixture should appear thickened.
• Place mixture in a clean pint (2-cup) jar and let cool a bit before screwing on lid; then keep chutney refrigerated.
• Serve, cold from fridge, with a pork roast or with chicken, or in a sandwich, or with cream cheese and crackers; keeps well in fridge for at least 2 weeks--if it lasts that long without being devoured!

OLD FASHIONED SCOTTISH APPLE AND GINGER CHUTNEY

Steps:

• Place all the prepared onions and apples into a large preserving pan and add the remaining ingredients.
• Bring slowly to the boil and then lower the heat so that chutney cooks at a rolling boil.
• Stir the chutney regularly and make sure it does not "catch" and burn on the base of the preserving pan.
• Keep on cooking until the chutney is the consistency of a thick jam and all the liquids have dissolved.
• (A trick to check if it is cooked is to draw your wooden spoon across the chutney, if the space that is left fills up with liquid, the chutney is not ready yet!).
• Spoon the hot chutney into hot and sterile jars and seal immediately.
• Makes about 4 lbs chutney.
• Store in a dark and cool place and leave to mature for at least 2 weeks.
• Will keep in ideal storage conditions for up to 2 years+.

GRANOLA WITH APRICOTS AND GINGER

Steps:

• In a large bowl, combine the first seven ingredients; set aside. In a small saucepan, combine oil and honey. Cook and stir over medium heat for 2-3 minutes or until heated through. Remove from the heat; stir in vanilla. Pour over oat mixture and toss to coat., Transfer to a greased 15x10x1-in. baking pan. Bake at 300° for 40-45 minutes or until golden brown, stirring every 10 minutes. Cool on a wire rack. Add apricots and ginger. Store in an airtight container.

BIG RAY'S CARAMEL-APPLE SKILLET BUCKLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Butter a 12-inch oven-proof skillet.
• Beat 1/2 cup butter and white sugar together in a large bowl using an electric mixer until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla extract.
• Whisk 2 cups flour, baking powder, cinnamon, ginger, and salt together in a separate bowl. Add to the butter mixture alternately with 1 1/2 cups buttermilk, beating well after each addition. Pour batter into the prepared skillet.
• Mix brown sugar and 1/2 cup flour together in a small bowl. Cut in cold butter with 2 knives or a pastry blender until mixture is crumbly. Stir in pecans and oats; sprinkle over the batter in the skillet. Top with apples.
• Bake in the preheated oven until apples are golden brown, 60 to 70 minutes. Let cool in pan or a wire rack.
• Combine caramels and 1 tablespoon buttermilk in a microwave-safe bowl. Microwave until caramels are melted, 30 seconds at a time, stirring after each melting, for 3 to 6 minutes total. Stir until smooth; drizzle over the cake. Let stand until set, about 20 minutes.