Apple Raisin Betty Recipes

APPLE RAISIN DRESSING

Steps:

• Heat oven to 325°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
• In 12-inch skillet, melt butter over medium-high heat. Cook onion and celery in butter 10 minutes, stirring occasionally, until tender. Add apples; cook 3 minutes or until tender. Stir in sage, salt and pepper.
• In large bowl, mix stuffing, raisins, pecans and onion mixture. Add broth and eggs; mix well. Spoon into baking dish.
• Bake uncovered 50 to 60 minutes or until well browned.

APPLE BETTY

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9 inch pie plate.
• Mound sliced apples in the pie plate. Sprinkle with orange juice.
• In a medium bowl, mix the flour, sugar, cinnamon, nutmeg, and salt. Cut in butter until the mixture resembles coarse crumbs. Scatter over the apples.
• Bake in preheated oven for 45 minutes. Serve warm.

APPLE PAN BETTY

Steps:

• In a small skillet, saute apple in butter for 2-3 minutes or until tender. Add bread cubes. Sprinkle with sugar and cinnamon; toss to coat. Saute until bread is warmed.

CREAMY APPLE-RAISIN OATMEAL

Steps:

• In 2-cup microwavable cereal bowl, stir oats, raisins and apple juice until well blended.
• Microwave uncovered on High 1 1/2 to 2 minutes, stirring every 30 seconds, until thickened. Top with yogurt; sprinkle with brown sugar.

GRANDMA'S APPLE BROWN BETTY

Steps:

• Pre-heat oven to 350 degrees.
• Arrange slices in the bottom of a lightly greased 12x9 pan.
• Sprinkle with cinnamon.
• Mix flour and brown sugar.
• Cut in butter until crumbly and set aside.
• Syrup: Combine ingredients and stir well.
• Drizzle half of mixture over apples.
• Cover with flour mix.
• Pour remaining syrup over top.
• Bake at 350 for one hour.

RAISIN-CHALLAH APPLE BETTY

Steps:

• Preheat oven to 375 degrees. Brush an 8-by-8-inch baking dish with butter.
• Stir together brown sugar, cinnamon, and salt. In another bowl, toss apples with vinegar, 1/4 cup cider, and honey. Spoon half of apple mixture into prepared dish; sprinkle evenly with one-third of sugar mixture.
• Toss bread cubes with butter and remaining 1/4 cup cider. Spread half of bread mixture over apples in dish. Repeat layering with remaining apple mixture, one-third of sugar mixture, and remaining bread cubes. Sprinkle surface evenly with remaining sugar mixture and almonds; loosely cover with parchment-lined foil.
• Bake until apples in center of dish are tender and those along edges are bubbling, 45 to 50 minutes. Uncover and continue baking until liquid reduces to a syrup and surface is crisp, 10 to 12 minutes. Let cool slightly and serve warm with ice cream.

APPLE BROWN BETTY WITH HARD SAUCE

Steps:

• Preheat oven to 350°. Cube raisin bread, and mix with apples. Spread evenly in a 9x9-inch baking dish. In a bowl mix eggs with milk, sugar cinnamon, molasses, and vanilla to combine well. Pour over the bread and apples.
• Bake for 18 to 22 minutes until set. Remove and let cool.
• For Hard Sauce: Combine all ingredients and mix well.
• Pour over your Apple Betty and enjoy!

BAKED APPLES WITH RAISINS

Steps:

• Preheat oven to 375°F. Using melon baller, scoop out stem, core and seeds of apples, leaving bottom intact. Using vegetable peeler, peel skin off top half of each apple. Arrange apples, cavity side up, in 13x9x2-inch glass baking dish.
• Stir raisins and sugar in small bowl to blend. Pack about 2 tablespoons raisin mixture into cavity of each apple. Sprinkle any remaining raisin mixture into dish around apples. Pour juice over and around apples. Dot apples with butter.
• Bake apples 15 minutes; baste with juices. Continue to bake until apples are slightly puffed and tender, basting every 10 minutes, about 1 hour 10 minutes. Transfer baking dish to work surface; let apples stand 10 minutes, basting occasionally.
• Transfer apples to bowls. Spoon pan juices over and serve warm.

APPLE-RAISIN BROWN BETTY

Steps:

• Sprinkle 1?3 of bread cubes in greased 11?2-quart casserole. Mix next 5 ingredients. Spread half the mixture on top of bread and repeat layers. Cover with remaining bread. Drizzle with butter mixed with juice and water. Cover and bake at 375° for 40 minutes. Uncover and bake 20 minutes longer. Serve warm with cream.

CINNAMON-APPLE BROWN BETTY

Steps:

• In a large bowl, toss apples with lemon juice. In a small bowl, mix brown sugar, cinnamon and nutmeg; add to apple mixture and toss to coat. In a large bowl, drizzle butter over bread cubes; toss to coat., Place 2 cups bread cubes in a greased 3- or 4-qt. slow cooker. Layer with half of the apple mixture and 2 cups bread cubes. Repeat layers. Cook, covered, on low 2-3 hours or until apples are tender. Stir before serving. If desired, top with whipped cream.

CLASSIC APPLE BETTY

Steps:

• Heat oven to 375 degrees. In a large bowl, toss apples with lemon juice. Brush four 6-ounce ramekins with 1/2 tablespoon melted butter, and sprinkle with the granulated sugar to coat.
• In a small bowl, combine breadcrumbs with 4 tablespoons melted butter. Add remaining ingredients to apples, and toss. Divide a third of the breadcrumbs among the ramekins. Arrange half the apples over breadcrumbs, and add another third of the crumbs. Repeat with the rest of the apples and breadcrumbs. Press the mixture firmly into the ramekins.
• Bake for 20 minutes. Raise oven temperature to 450 degrees. Continue baking until tops are golden brown and apples are tender, about 15 minutes. Remove from oven; cool for 5 minutes. Run a knife around sides of ramekins, and turn apple betty out onto dessert plates.