Apple Jack Spread Recipes

APPLE JACK STACK CAKE

Steps:

• For the filling:
• Put the apples, brown sugar, cider, and applejack in a large saucepan; bring to a boil over medium-high heat. Reduce the heat to medium-low and simmer, covered, stirring occasionally, until the apples are tender, about 20 minutes. Drain the apples and reserve 1/4 cup of the liquid. Set aside.
• For the cake:
• Position the racks in the upper-middle and lower-middle of the oven and preheat the oven to 350°F. Coat two baking sheets with cooking spray.
• In a medium bowl, whisk the flour, baking powder, baking soda, and salt together. In a large liquid measuring cup, whisk together the buttermilk and vanilla.
• In large bowl, with an electric mixer at medium-high speed, beat the butter and granulated sugar until light and fluffy, about 2 minutes. Reduce the speed to medium-low and add the molasses, beating until incorporated. Add the eggs one at a time and mix until incorporated. Gradually add the buttermilk (the mixture will look curdled); add the flour mixture and mix until a soft dough forms-it should look like cookie dough. Remove the dough from the bowl, pat into a round, cover in plastic wrap, and refrigerate for 20 minutes.
• Divide the dough into 6 equal portions, about 8 1/2 ounces each. On parchment paper, roll portions of dough into circles about 1/4 inch thick. Use an 8-inch cake pan as a guide to trim into uniform 8-inch circles. Bake one circle on each prepared sheet until golden brown, 10 to 12 minutes, rotating and switching the baking sheets halfway through baking. Transfer the circles to cooling racks and let cool completely. The cakes will harden and set as they cool. Repeat with remaining dough. Reroll scraps to form a seventh layer.
• Place the first layer on a serving plate and spread with 1/4 cup of the apple butter. Arrange one-sixth of the cooled cooked apples on top of apple butter and top with another layer of cake. Repeat with the remaining filling and cake layers, ending with a cake layer on top. Wrap the cake tightly in plastic wrap and refrigerate until the layers soften, at least 12 hours and up to 2 days.
• For the glaze:
• In a small saucepan, combine the brown sugar, reserved apple cider mixture, and the molasses. Bring to a low boil over medium-high heat and cook until the sugar is dissolved, about 2 minutes. Remove from the heat and stir in the butter until smooth. Let cool for 5 minutes, then pour the glaze over the top of the cake. Slice and serve, or store the cake, covered, at room temperature for up to 3 days.

APPLE JACK SHOT

Steps:

• Pour whiskey and sour apple schnapps into a shot glass and serve.

APPLE JACK

Steps:

• Pour whiskey into a wide shot glass. Top with apple juice.

HOMEMADE APPLE SPREAD

Steps:

• In a large stock pot, boil apples in about 6 cups of water. Boil on medium high without the lid for 20 minutes. Stir frequently to prevent apples from sticking to the bottom of the pot.
• When the water level starts to boil down and the apples have just enough water to even out, add the sugar and cinnamon. Stir and boil for another 20 minutes.
• The apples should darken and caramelize in texture. Using a potato masher, mash in the apples to preferred consistency.
• Turn off the burner and allow the apples to cool for a while. Once they have cooled, you can store them in air tight containers and use it as a topping for ice cream, cakes, on toast, or even with fresh yogurt. They will stay fresh for about a week in the refrigerator or can be stored longer in the freezer.

APPLEJACK SPRITZER

Steps:

• In a tall glass combine the applejack, the apple juice, the lemon juice, and 4 ice cubes. Fill the glass with the seltzer and stir the drink.

APPLE JAM

Steps:

• Put a small plate in the freezer. Tip the chopped apple and caster sugar into a large saucepan along with 350ml of water and bring to a simmer, stirring to dissolve the sugar.
• Cook gently, stirring regularly, for 30 mins until the apples have collapsed.
• Stir in the lemon juice, add the cinnamon stick and simmer gently for another 2-3 mins until the mixture is thick and glossy.
• Remove the small plate from the freezer and drop a little of the mix onto it. Leave for a few seconds - it should be fairly firm. If it's still a little runny, put the pan back of the heat and simmer for another 10-15 mins. Put the plate back in the freezer and test again, it should now be ready.
• Divide between clean, sterilised jars and seal. Will keep for three months in a cool, dry place. Once opened, chill and use within one month.

APPLE JACK SPREAD

Steps:

• In a food processor or by hand, combine cheeses and mustard, blending until smooth.
• Remove to a medium bowl.
• Add apples and chives and gently combine mixture.
• Sprinkle with pecans.
• Chill and serve with crackers.