Apple Dandy Recipes

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APPLE DANDY



Apple Dandy image

These cheesy open-faced sandwiches-featuring toasted raisin bread, bacon and sugared apples-are broiled until bubbly and served for breakfast.

Provided by My Food and Family

Categories     Recipes

Time 15m

Yield Makes 6 servings.

Number Of Ingredients 6

6 slices raisin bread, toasted
2 Tbsp. margarine, softened
12 slices OSCAR MAYER Bacon, crisply cooked
1-1/2 cups thinly sliced apples
2 Tbsp. brown sugar
6 oz. VELVEETA, sliced

Steps:

  • Preheat broiler. Spread toast slices evenly with margarine; cover each toast slice with 2 bacon slices. Top evenly with apples and sugar.
  • Broil, 4 to 6 inches from heat, 2 to 3 minutes or until sugar is hot and bubbly.
  • Top evenly with VELVEETA; continue broiling 1 to 2 minutes or until VELVEETA begins to melt.

Nutrition Facts : Calories 280, Fat 17 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 35 mg, Sodium 880 mg, Carbohydrate 23 g, Fiber 2 g, Sugar 10 g, Protein 11 g

APPLE PANDOWDY



Apple Pandowdy image

This apple pandowdy, which comes from a very old cookbook, is tangy and delicious. -Doreen Lindquist, Thompson, Manitoba

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 9 servings.

Number Of Ingredients 14

1 cup packed brown sugar
1-1/4 cups all-purpose flour, divided
1/2 teaspoon salt, divided
1 cup water
1 teaspoon lemon juice
2 teaspoons baking powder
5 tablespoons butter, divided
3/4 cup 2% milk
5 cups sliced peeled apples
1/2 teaspoon plus 1/8 teaspoon ground cinnamon, divided
1/2 teaspoon ground nutmeg
1 teaspoon vanilla extract
1 tablespoon coarse sugar
Whipped cream, optional

Steps:

  • In a saucepan, combine brown sugar, 1/4 cup flour and 1/4 teaspoon salt. Add water and lemon juice; cook and stir over medium heat until thick. Cover and set aside. , In a bowl, combine baking powder and remaining flour and salt. Cut in 3 tablespoons butter. Add the milk and mix just until moistened (a few lumps will remain); set aside. , Arrange apples in a 1-1/2-quart baking dish; sprinkle with 1/2 teaspoon cinnamon. Add nutmeg, vanilla and remaining butter to sauce; pour over apples. Drop dough by spoonfuls over sauce. Combine remaining cinnamon and coarse sugar; sprinkle over dough. Bake at 350° until top is brown and apples are tender, about 55 minutes. Serve warm, with whipped cream if desired.

Nutrition Facts : Calories 260 calories, Fat 7g fat (4g saturated fat), Cholesterol 20mg cholesterol, Sodium 304mg sodium, Carbohydrate 47g carbohydrate (33g sugars, Fiber 2g fiber), Protein 3g protein.

APPLE PAN DOWDY



Apple Pan Dowdy image

An old fashioned recipe my mother has made since 1954. You add a cooked syrup over the apples, and top with a flour combination topping. It is a different type of apple cobbler you will really enjoy. You can serve plain or top with milk or ice cream.

Provided by Peggy Fugate

Categories     Desserts     Fruit Dessert Recipes     Apple Dessert Recipes

Time 1h20m

Yield 6

Number Of Ingredients 11

4 cups peeled and sliced apples
1 cup brown sugar
¼ cup all-purpose flour
2 tablespoons vinegar
1 cup water
1 teaspoon vanilla extract
1 tablespoon butter
1 cup all-purpose flour
2 teaspoons baking powder
2 ½ tablespoons shortening
¾ cup milk

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Grease a 9-inch square baking dish. Layer the sliced apples evenly into the baking dish.
  • Mix together brown sugar and 1/4 cup flour in a saucepan, and stir in vinegar and water until the mixture is well blended and the sugar has dissolved. Bring to a simmer over low heat, and stir constantly until the mixture has thickened, about 3 minutes. Remove from heat, let cool for about 10 minutes, and stir in the vanilla extract and butter. Pour the mixture over the apple slices in the pan.
  • Mix together 1 cup flour and the baking powder in a bowl until there are no more lumps, and cut the shortening into the flour mixture until the mixture forms crumbs the size of peas. Stir in the milk, and spread the batter over the apples and syrup.
  • Bake in the preheated oven until the topping is golden brown and the apples are tender, about 35 minutes.

Nutrition Facts : Calories 307.1 calories, Carbohydrate 55.6 g, Cholesterol 7.5 mg, Fat 8.2 g, Fiber 2.5 g, Protein 3.9 g, SaturatedFat 3 g, Sodium 197.9 mg, Sugar 32.7 g

APPLE PANDOWDY



Apple Pandowdy image

This classic American dessert from the 19th century is "dowdied" up when dough is cut into pieces instead of being left whole.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 3h20m

Number Of Ingredients 15

1 1/4 cups unbleached all-purpose flour, plus more for dusting
1 1/2 teaspoons granulated sugar
3/4 teaspoon kosher salt
1 stick (1/2 cup) cold unsalted butter, cut into small pieces
3 to 4 tablespoons ice-cold water
3 1/2 pounds tart, firm baking apples, such as Granny Smith or Northern Spy
2 tablespoons fresh lemon juice (from 1 lemon)
2/3 cup packed light-brown sugar
1/4 cup unbleached all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon freshly grated nutmeg
6 tablespoons unsalted butter, melted
1 1/2 tablespoons granulated sugar
Vanilla ice cream, for serving (optional)

Steps:

  • Crust: In a food processor, pulse flour, sugar, and salt until combined. Add butter; pulse until mixture resembles coarse meal, with some pea-size pieces remaining. Drizzle 3 tablespoons water over mixture; pulse several times to combine. Add more water, 1 tablespoon at a time, and pulse until mixture holds together when pinched. Shape dough into an 8-inch square and wrap in plastic. Refrigerate at least 1 hour and up to overnight.
  • On a lightly floured surface, roll out dough 1/4 inch thick. Cut dough into about 20 squares (about 1 to 1 1/2 inches each). Transfer to a parchment-lined baking sheet. Refrigerate while making filling.
  • Filling: Preheat oven to 425 degrees. Peel, quarter, and core apples, then cut into 1/2-inch-thick wedges. In a large bowl, toss together apples, lemon juice, brown sugar, flour, and spices. Transfer to a shallow 2-quart baking dish. Drizzle with 4 tablespoons melted butter.
  • Arrange dough squares in a patchwork design over apples, overlapping as needed to cover apples almost completely. Brush remaining 2 tablespoons melted butter over squares; sprinkle with granulated sugar. Bake until beginning to brown around edges, about 30 minutes. Reduce oven temperature to 350 degrees and continue baking until flaky and golden brown all over and juices are bubbling in center, 40 to 45 minutes more. Using the back of a metal spatula, gently press down on dough so it is slightly submerged under apples. Let cool at least 30 minutes. Serve, with vanilla ice cream, if desired.

CLASSIC APPLE PANDOWDY



Classic Apple Pandowdy image

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Vegetarian Recipes

Number Of Ingredients 12

3 pounds baking apples such as Cortland or Macoun, peeled, cored and cut into 1/2-inch slices
1 tablespoon freshly squeezed lemon juice
1/4 cup sugar
1/4 cup molasses
2 tablespoons all-purpose flour, plus more for rolling out dough
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon freshly ground black pepper
Pinch of salt
1 tablespoon unsalted butter, cut into small pieces
1/2 recipe Pate Brisee (Pie Dough)
2 tablespoons heavy cream (optional), plus more for serving

Steps:

  • Preheat oven to 400 degrees. In a large bowl, combine apples and lemon juice. Toss to combine. Add sugar, molasses, flour, cinnamon, ginger, pepper, and salt. Toss to combine. Pour into a 9-inch square baking dish, and dot top with butter; set aside.
  • On a lightly floured work surface, roll dough into a 10-inch square. Drape over apples, tucking pastry in and down around the edges. Cut a few vents in crust to allow steam to escape. If desired, brush with cream.
  • Bake until crust is set and beginning to brown, about 40 minutes. Remove from oven, and with a spatula or a knife, cut crust into 2-inch squares. Push some of the pieces back down into the apple juices. Return to oven until juices are bubbling and the crust is golden brown and crisp, 10 to 20 minutes more. Remove from oven and let stand for 15 minutes before serving. Serve warm, drizzled with cream.

CALIFORNIA CROCK POT DANDY BRANDY APPLE BUTTER



California Crock Pot Dandy Brandy Apple Butter image

I happen to have a bonafide apple tree in my SoCA yard, quite unusual for this area. I do nothing to care for it, but it rewards me with a plethora of apples (rather like Golden Delicious) this time each year. I borrowed my friend's antique cone shaped Chinois colander to make applesauce. You cook the apples, skin & all, until they're soft enough to push through this sieve with a wooden mallet (rather like a rolling pin with a pointed end.) I've found they're still available but very expensive. I'm now searching E Bay for a vintage model. You could always peel & core the apples & proceed to make applesauce in the traditional way; or try pushing them unpeeled & cooked through a regular colander. In any case, here's the resulting home grown apple sauce made better-butter. I thought it to be a "breakfast" item, but I took some along to a dinner party where biscuits were served and came home with an empty jar! Maybe it's due to the secret ingredient?

Provided by San Marcos Sunshine

Categories     Apple

Time 10h30m

Yield 4-6 half pints

Number Of Ingredients 8

6 cups fresh unsweetened applesauce
1/2-1 cup brown sugar or 1/2-1 cup white sugar
1/2 cup calvados (apple brandy)
1/2 cup orange blossom honey
1 tablespoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/4 teaspoon ground mace (optional)

Steps:

  • Add sugar to prepared applesauce to taste, depending on the sweetness of your apples.
  • Combine with all other ingredients and cook in crock pot on low until thickened and brown, 8-10 hours. Stir occasionally, scraping sides with a rubber spatula. I remove the cover for the last hour or two and stir it more often.
  • Pour into hot sterilized jars, leaving ¼ inch head space. Vacuum seal.
  • Alternately, cool, put in plastic containers and freeze.
  • Note: I just made another batch and cooked the apples in apple cider instead of water when first making the sauce.

Nutrition Facts : Calories 302.6, Fat 0.2, SaturatedFat 0.1, Sodium 16.2, Carbohydrate 80.1, Fiber 2.9, Sugar 76.5, Protein 0.5

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