APPLE SNOW
Fluffy and sweet, this apple treat is from the UK and goes great with ladyfingers and cream. This recipe contains raw eggs. We recommend that pregnant women, young children, the elderly and the infirm do not consume raw eggs.
Provided by Judith
Categories World Cuisine Recipes European UK and Ireland English
Time 50m
Yield 6
Number Of Ingredients 7
Steps:
- In a large saucepan or Dutch oven, combine apples and water and cook, covered, over low heat, until frothy, 15 to 30 minutes. Remove from heat and stir in sugar, cinnamon, cloves and vanilla. Let cool.
- In a medium bowl, whip the egg white until stiff peaks form. Fold into the cooled apple mixture. Serve.
Nutrition Facts : Calories 268 calories, Carbohydrate 68.4 g, Fat 0.8 g, Fiber 6.3 g, Protein 1.1 g, SaturatedFat 0.1 g, Sodium 9.7 mg, Sugar 61.8 g
APPLE-GINGER SCONES
Use a firm eating apple for this recipe. Braeburn, Gala, Granny Smith and Haralson are all good choices. Soft or excessively juicy apples will add too much moisture.
Provided by Karen From Colorado
Categories Scones
Time 50m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Heat oven to 400 degrees.
- Spray cooking sheet with nonstick cooking spray.
- Combine flour, sugar, baking powder and salt in a medium bowl; mix well.
- Cut in butter with a pasty blender or a fork until mixture resembles coarse crumbs.
- Stir in apple and ginger.
- Beat eggs in a small bowl.
- Stir in cream and lemon peel.
- Add to dry ingredients; stir just until moistened.
- Gently knead dough 5 or 6 times on a lightly floured surface.
- Place dough on the prepared cookie sheet pressing into an 8 inch round about 1 inch thick.
- Cut into 8 wedges seperating slightly.
- Bake for 15 to 20 minutes or until light golden brown and center is set.
- Glaze: Combine powdered sugar and lemon juice; blend well.
- Drizzle warm scones with glaze.
- Serve warm.
GINGER APPLES
Provided by Food Network
Categories dessert
Time 1h40m
Yield About 2 quarts or 4 pints
Number Of Ingredients 5
Steps:
- In large non-aluminum kettle, combine water and lemon juice. Peel and core apples; cut into eighths and place immediately into lemon water.
- Add sugar and ginger; bring mixture to boiling over high heat, stirring constantly. Reduce heat to low and cook, uncovered, 10 minutes, stirring constantly.
- Meanwhile, sterilize 2 quart or 4 pint jars and the necessary lids, and bands, according to manufacturer's directions. With slotted spoon, divide apples and ginger among sterilized jars. Fill with hot syrup leaving 1/2 inch space at top of jar. Wipe rims of jars to remove any syrup and seal with lids and bands.
- Process jars in boiling water bath for 20 minutes (both quarts or pints). Remove jars from water bath, tighten lids immediately, and set aside to cool completely. Label jars and store in cool, dry place
APPLE-GINGER SNOW
A drizzle of maple syrup at the end adds just the right amount of sweetness.
Provided by Martha Stewart
Categories Dessert & Treats Recipes
Number Of Ingredients 6
Steps:
- Peel, core, and cut apple into 1-inch slices. Put apple, ginger, and 1/2 cup water into a small saucepan. Cover, and bring to a simmer over medium-high heat. Reduce heat to medium-low; cook, stirring occasionally, until apple is soft, about 10 minutes. Uncover; cook, stirring often, until apple has broken down and liquid has just evaporated, about 15 minutes. Press the mixture through a large-mesh sieve into a medium bowl. Let cool completely. Refrigerate until cold.
- Put egg whites and salt into the bowl of an electric mixer fitted with the whisk attachment. Beat on medium speed until stiff peaks form. Add sugar, and beat on medium-high speed until glossy.
- Gently fold 1/4 cup plus 2 tablespoons cold apple mixture into egg whites. Serve immediately, drizzled with syrup.
APPLE-GINGERSNAP CRISP
From Vegetarian Times. "This warm apple dessert is so good--and comes together so fast--you'll want to make it all fall."
Provided by Engrossed
Categories Dessert
Time 25m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Heat butter in a skillet over medium-high heat. Saute fresh apple slices 5 minutes, or until tender.
- Stir in juice, sugar, fresh ginger and cinnamon. Cook 5 minutes, or until liquid is syrupy.
- Add dried apple slices and candied ginger. Reduce heat to medium, and cook 3 minutes more, or until heated through.
- Sprinkle bottom of a 2-qt. bowl with 1/2 cup crushed gingersnaps.
- Stir remaining gingersnap crumbs into the apple mixture.
- Layer apple mixture and yogurt in bowl.
- Garnish with whole gingersnaps, if desired.
EXCELLENT APPLE GINGERBREAD
This is a traditional Polish Christmas gingerbread with apple filling. Believe me, it is excellent and easy to make!
Provided by Izabela
Categories World Cuisine Recipes European Eastern European Polish
Time 3h30m
Yield 8
Number Of Ingredients 25
Steps:
- Melt 1/4 cup of butter in a large skillet over medium heat. Add the apples; cook and stir until tender. Set aside and allow to cool.
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round cake pans.
- In a large bowl, mix 3/4 cup of butter, honey, brown sugar and white sugar until light and fluffy using an electric mixer. Beat in the eggs one at a time, mixing each one until blended. Combine the flour, baking soda, cinnamon, pumpkin pie spice, cloves, ginger and salt; stir into the batter, alternating with the milk. Stir in the walnuts and cooked apples just until evenly distributed. Divide evenly between the prepared pans and spread evenly.
- Bake the cake in the preheated oven until a toothpick inserted in the center comes out clean, about 30 minutes. Cool the cakes on a wire rack. Keep the oven on for the walnuts.
- To make the candied walnuts for the top of the cake, whip the egg whites in a clean bowl until foamy. Stir in the brown sugar, cinnamon and walnuts. Spread the nuts out on a baking sheet.
- Bake in the preheated oven until toasted and fragrant, about 10 minutes. Cool completely before using.
- To make the frosting, mix together the butter, confectioners' sugar and cream cheese until smooth. Place one layer of cake on a serving plate and spread with a thin layer of the cream cheese icing. Top with most of the apple filling and spread evenly. Place the other layer of cake on top with the bottom facing up. Spread remaining cream cheese icing over the top and sides. Decorate the top with remaining apple filling and sprinkle with candied walnuts.
Nutrition Facts : Calories 918.4 calories, Carbohydrate 99.1 g, Cholesterol 170 mg, Fat 56.1 g, Fiber 4.1 g, Protein 10.8 g, SaturatedFat 29.6 g, Sodium 784.2 mg, Sugar 51.8 g
SLOW-COOKER OATMEAL WITH APPLES AND GINGER
This warming porridge features oats two ways plus brown rice, millet, or quinoa. Knowing you have a bubbling hot breakfast waiting for you on a chilly morning makes getting out of bed so much easier. This recipe feeds a crowd, but it also reheats easily for individual servings throughout the week.
Provided by Anna Stockwell
Categories Slow Cooker Breakfast Oat Oatmeal Grains Ginger Raisin Almond Apple
Yield Serves 8
Number Of Ingredients 10
Steps:
- Mix apple, ginger, steel-cut oats, rice, old-fashioned oats, raisins (if using), almonds (if using), flaxseeds (if using), cinnamon, and salt in a slow cooker. Cover with 12 cups water and stir to combine. Cook on low until porridge is thick and soft, 7-8 hours.
- Do Ahead
- Porridge can be made 1 week ahead; transfer to an airtight container and chill. To serve, scoop out desired amount and add a splash of water or milk. Heat in a pot over medium or microwave on high in a heatproof bowl until heated through and desired texture is reached, adding more liquid if needed.
GINGERED APPLE SLAW
Categories Salad Ginger Side No-Cook Vegetarian Quick & Easy Mayonnaise Apple Celery Gourmet Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 to 6 servings
Number Of Ingredients 5
Steps:
- Stir together mayonnaise, ginger, and vinegar. Add celery and apples and gently toss to coat.
APPLE GINGERBREAD
A slice of spicy gingerbread fresh from the oven will warm you up on a wintry day! The apples are a nice variation and really add to the flavor.
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 20-24 servings.
Number Of Ingredients 12
Steps:
- Arrange apple slices in a greased 17x11x1-in. pan. Sprinkle with 1/2 cup sugar. Bake at 350° for 5 minutes. Remove from oven. , In a small bowl, mix remaining sugar with molasses and butter until smooth. Mix in eggs. , In a large bowl, combine flour, baking soda, ginger, cinnamon, cloves and salt. Add molasses mixture and beat until smooth. Add boiling water and mix. Pour batter over apples and spread evenly in pan. , Bake for 30 minutes or until cake tests done.
Nutrition Facts : Calories 183 calories, Fat 4g fat (3g saturated fat), Cholesterol 28mg cholesterol, Sodium 151mg sodium, Carbohydrate 35g carbohydrate (23g sugars, Fiber 1g fiber), Protein 2g protein.
LEMON-GINGER SNOW
This layered dessert plays off the textural difference between a zesty jelly, spiked with lemon juice and ginger, and a variation on the same theme, smoothed by the addition of whipped cream.
Provided by Martha Stewart
Categories Dessert & Treats Recipes
Number Of Ingredients 8
Steps:
- Make the lemon-ginger gelatin: Combine water, sugar, and ginger in a small saucepan. Bring to a boil, stirring until sugar dissolves. Remove from heat, and refrigerate for 2 hours. Strain through a fine sieve into a bowl. Whisk with lemon juice. (You should have 4 1/2 to 5 cups liquid. If needed, add more water to yield 5 cups.)
- Prepare an ice-water bath. Sprinkle gelatin over 3/4 cup cool juice mixture in a small saucepan, and let stand until softened, about 5 minutes. Bring to a simmer over medium-high heat, stirring until gelatin dissolves. Strain into 1 1/4 cups juice mixture in a bowl set in ice-water bath. Let stand, stirring often until mixture begins to gel, 15 to 20 minutes. Pour into a damp 7-cup mold. Refrigerate for 30 minutes.
- Meanwhile, make the snow: Prepare an ice-water bath. Sprinkle gelatin over 3/4 cup cool juice mixture in a small saucepan, and let stand until softened, about 5 minutes. Bring to a simmer over medium-high heat, stirring until gelatin dissolves. Strain through fine sieve into remaining 2 1/4 cups juice mixture in a bowl set in ice-water bath. Let stand, stirring often until mixture just begins to gel, 5 to 10 minutes.
- Once mixture begins to gel, whisk together cream and sugar in a bowl until soft peaks form. Fold into gelatin mixture. Spoon into mold on top of lemon-ginger gelatin. Refrigerate until gelatin is set, at least 4 hours or up to overnight. To serve, dip mold in hot water until gelatin loosens, and invert quickly.
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