Apple Jacks Recipes

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APPLE JACK STACK CAKE



Apple Jack Stack Cake image

Appalachian apple stack cake is communal cooking at its finest. Originally, each layer was baked at home by individual cooks, likely in cast-iron skillets, then brought together and assembled for church suppers and gatherings. Instead of the spongy cakes we're used to today, these layers are more like cookies-firmer, so they slowly soften beneath liberal applications of apple butter and cooked apples. This recipe stays mostly true to those principles. Instead of individually baking the layers one skillet at a time, though, use a cake pan to trace a pattern on parchment paper and trim circles of rolled dough to fit it. Bake two layers simultaneously (more if you have a convection oven). The edges of the cake layers won't be as perfectly neat as if you'd baked them in skillets or cake pans, but that's all right. This is a rustic cake.

Categories     Cake     Dessert     Bake     Kid-Friendly     Apple     Fall     HarperCollins     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 1 cake

Number Of Ingredients 22

For the filling:
3 pounds assorted apples, peeled and cut into 1/2-inch wedges
1/2 cup brown sugar
1 cup apple cider
1/4 cup applejack, apple brandy, or bourbon
1 1/2 cups apple butter
For the cake:
5 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon kosher salt
1/3 cup buttermilk
1 teaspoon vanilla extract
3/4 cup (1 1/2 sticks) unsalted butter
2 cups granulated sugar
1/4 cup molasses
2 large eggs
For the glaze:
1 cup dark brown sugar
1/4 cup reserved apple cider mixture (from the filling)
1 tablespoon molasses
2 tablespoons unsalted butter

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



Apple Jack image

I came up with this mix by accident when my bar tender misinterpreted me asking for a Jack and Pineapple juice by giving me a Jack and apple juice. It has since become a bar room staple.

Provided by Firefighter

Categories     Drinks Recipes     Cocktail Recipes     Whiskey Drinks Recipes

Time 1m

Yield 1

Number Of Ingredients 2

1 (1.5 fluid ounce) jigger Tennessee whiskey
2 fluid ounces apple juice

Steps:

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

Nutrition Facts : Calories 134.1 calories, Carbohydrate 7.3 g, Cholesterol 0 mg, Fat 0.1 g, Fiber 0.1 g, Protein 0 g, SaturatedFat 0 g, Sodium 1.9 mg, Sugar 6.8 g

APPLE JACK SHOT



Apple Jack Shot image

Can you handle it?

Provided by Dudelander

Categories     Drinks Recipes     Shot Recipes

Time 5m

Yield 1

Number Of Ingredients 2

1 fluid ounce whiskey
1 fluid ounce sour apple schnapps

Steps:

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

Nutrition Facts : Calories 175.6 calories, Carbohydrate 13.3 g, Cholesterol 0 mg, Fat 0.1 g, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, Sodium 2 mg, Sugar 12.1 g

APPLE JACK COOKIES



Apple Jack Cookies image

I received this in an E-Mail. I have not tried it yet but hope to for Christmas. The recipe did not specify an amount, so I will just guess on the number of cookies.

Provided by Jane from Ohio

Categories     Drop Cookies

Time 30m

Yield 36 cookies

Number Of Ingredients 7

1 cup light brown sugar
1/2 cup shortening
1 egg
1 1/2 cups flour
1/2 teaspoon salt
1 teaspoon nutmeg
1 cup apple, chopped unpeeled

Steps:

  • Cream together sugar and shortening.
  • Beat in egg.
  • Sift together dry ingredients; add to mixture.
  • Beat until well blended.
  • Stir in apples.
  • Drop in the shape of a ball on a greased cookie sheet.
  • Bake at 375°F for 12 -15 minutes.

APPLE JACKS



Apple Jacks image

Make and share this Apple Jacks recipe from Food.com.

Provided by debbieleafblad

Categories     Drop Cookies

Time 27m

Yield 36 cookies, 36 serving(s)

Number Of Ingredients 8

1 cup light brown sugar
1 egg
1/2 teaspoon baking soda
1 teaspoon nutmeg
1/2 cup shortening
1 1/3 cups sifted flour
1/2 teaspoon salt
1 cup chopped unpeeled apple

Steps:

  • Cream together sugar and the shortening. Beat in the egg. Sift together the dry ingredients and add, beating until well blended. Stir in the apples. Drop in the shape of balls on greased cookie sheet and bake at 375 degrees for 12 - 15 minutes.

APPLE FLAPJACK



Apple flapjack image

Looks great full of protein apple oats and syrup, really quick and easy. Found this on tesco Real food site

Provided by 000sams

Time 35m

Yield Serves 12

Number Of Ingredients 0

Steps:

  • Preheat oven to Gas 4, 180ºC, fan160°C. Oil and line base of a 20x30cm (8x12in) cake tin with baking parchment.
  • Melt butter, caster sugar and golden syrup together in a pan, stirring until sugar has dissolved. Remove from heat and stir in oats and apples.
  • Spread mixture in tin and bake for 20-25 minutes. Cut into 12-14 bars; allow to cool before turning out of the tin.

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