Apple Half Moons Recipes

APPLE HALF MOONS

Steps:

• Stir together to blend, sour cream, egg yolk and vanilla extract. In a large bowl stir together flour and sugar. Cut in 3/4 cup butter or margarine until like coarse crumbs. Mix in sour cream mixture until well blended.
• Divide dough in half and chill until easy to handle (3 hours or so).
• To Make Filling: In small saucepan, melt the 1 tablespoon margarine. Add apples, raisins, brown sugar and spice and cook, stirring occasionally, until apples are fork tender. Remove excess liquid and cool.
• Roll each piece of dough to about 1/8 inch thickness and cut with 2-1/2 inch round cookie cutter. Place rounds 1/2 inch apart on ungreased cookie sheet. Place (skimpy) teaspoon of filling on each round and fold in half. Seal edges with fork.
• Bake at 350 degrees F (175 degrees C) for 10-12 minutes or until light brown. Remove and cool. Drizzle with lemon sugar icing made with 1/2 cup powdered sugar, 1 teaspoon lemon juice (fresh), 1 tablespoon water. Mix until of drizzling consistency. If too thick, add a little more water, if too thin, a little more confectioners' sugar.

APPLE MOONS

Steps:

• Slice an apple into crescents. Spread with peanut or almond butter and press granola on top.

APPLE & BRIE HALF-MOON CREPES

Steps:

• In a blender or food processor, blend the eggs, milk, water, flour, salt and the 2 tablespoons melted butter for 5 seconds, or until smooth. Stir down and repeat if necessary. Cover and refrigerate for at least 1 hour (though 2 hours is preferable) or up to 24 hours.
• Gently stir the batter if it has separated. Heat a seasoned 6- or 7-inch nonstick crepe pan over medium-high heat until hot. Coat the pan lightly with butter, lift the pan from the heat, and pour in 2 or 3 tablespoons of batter into the pan, tilting and rotating the pan to coat the surface. Cook until almost dry on top and lightly browned on the edges, about 1 minute. Loosen the edges with a metal spatula and flip the crepe over using your fingers or the spatula, then cook the other side for about 15 seconds, or until lightly browned. Turn the crepe out onto a clean tea towel to cool. Repeat with the remaining batter wiping the pan with butter as needed and stacking the crepes as they are cooked.
• Using the prepared crepes, preheat the oven to 375 degrees F. Place a crepe in a 12-by-18inch baking pan and arrange a slice of the cheese and 3 slices of apples evenly over half of it; fold over. Repeat with the remaining crepes. Brush the crepes with butter and sprinkle with nuts. Bake in the oven for 8 to 10 minutes, or until the cheese is melted. Serve at once.

QUICK APPLE TURNOVERS

Steps:

• Preheat oven to 350°F.
• Mix together apple slices, brown sugar, nutmeg, cinnamon and melted butter.
• Separate biscuits and roll out individually into circles.
• Fill center of biscuits with apple mixture and fold dough over into half moon shape.
• Crimp edges with fork.
• Bake on ungreased cookie sheet until golden brown, about 15 minutes, serve warm.
• Combine powdered sugar, vanilla, and enough water to make a glaze (start small).
• Drizzle over turnovers.

APPLE HALF MOONS

Steps:

• Stir together to blend, sour cream, egg yolk and vanilla extract. In a large bowl stir together flour and sugar. Cut in 3/4 cup butter or margarine until like coarse crumbs. Mix in sour cream mixture until well blended.
• Divide dough in half and chill until easy to handle (3 hours or so).
• To Make Filling: In small saucepan, melt the 1 tablespoon margarine. Add apples, raisins, brown sugar and spice and cook, stirring occasionally, until apples are fork tender. Remove excess liquid and cool.
• Roll each piece of dough to about 1/8 inch thickness and cut with 2-1/2 inch round cookie cutter. Place rounds 1/2 inch apart on ungreased cookie sheet. Place (skimpy) teaspoon of filling on each round and fold in half. Seal edges with fork.
• Bake at 350 degrees F (175 degrees C) for 10-12 minutes or until light brown. Remove and cool. Drizzle with lemon sugar icing made with 1/2 cup powdered sugar, 1 teaspoon lemon juice (fresh), 1 tablespoon water. Mix until of drizzling consistency. If too thick, add a little more water, if too thin, a little more confectioners' sugar.