Baked Apples With Honey And Almonds Recipes

BAKED APPLES STUFFED WITH HONEY, ALMONDS, AND GINGER

Steps:

• Combine first 5 ingredients in small bowl. Mix in cream. Let stand until sugar dissolves and filling thickens, stirring occasionally, about 30 minutes.
• Preheat oven to 350°F. Using small sharp knife and starting at side of apple at center point, cut around each apple to make slit in skin to prevent bursting. Using small end of melon baller, scoop out core and all seeds to within 1/2 inch of bottom. Place apples upright in 8x8x2-inch glass baking dish. Spoon filling into hollow of each apple. Mound remaining filling on top of each apple (some may slide down sides). Pour juice around apples. Butter large sheet of foil. Loosely tent dish with foil, buttered side down.
• Bake apples until barely tender, about 1 hour. Uncover and bake until apples are very tender and sauce is bubbling thickly, about 20 minutes longer. Transfer apples and sauce to bowls. Serve with yogurt.

OLD-FASHIONED HONEY BAKED APPLES

Steps:

• Preheat oven to 350°. Core apples, leaving bottoms intact; peel top third of each. Place in a greased 8x4-in. glass loaf pan; fill with cranberries., In a small saucepan, combine water, brown sugar and honey; cook and stir over medium heat until sugar is dissolved. Pour over apples., Bake, uncovered, until apples are tender, 35-40 minutes, basting occasionally with juices. If desired, serve with ice cream.

APPLE-ALMOND BAKE

Steps:

• Preheat oven to 350°. In a small saucepan, bring syrup to a boil; cook 3-5 minutes or until liquid is reduced by half., In a small bowl, mix sugar and cornstarch; whisk in water until smooth. Whisk into reduced syrup. Return to a boil; cook and stir 1-2 minutes or until thickened. Whisk in 2 tablespoons butter until blended. Remove from heat., In a large bowl, mix oats, flour, brown sugar, almond flour and baking soda; cut in cold butter until crumbly. Reserve 1-1/3 cups mixture for topping. Press remaining mixture onto bottom of a greased 13x9-in. baking pan. Arrange apples over top; drizzle with syrup mixture., Stir almonds into reserved crumb mixture; sprinkle over top. Bake 50-60 minutes or until apples are tender and topping is golden brown.

HONEY BAKED APPLES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Core the apples, and remove the peel from the top third of each one. Place them in a baking dish, and fill the core holes with as many cranberries as you can fit.
• Meanwhile, stir together the water, brown sugar and honey in a small saucepan. Bring to a boil, stirring occasionally to dissolve the sugar and honey if necessary. Once it comes to a boil, pour the mixture over the apples.
• Bake for 1 hour in the preheated oven, basting with the juices every 15 to 20 minutes. Serve with vanilla ice cream.

HONEY ROASTED ALMONDS

Steps:

• Spread almonds in a single layer on a baking sheet and place in a cold oven.
• Turn oven on to 350 degrees F (175 degrees C). Bake almonds, stirring occasionally, until light tan and fragrant, 12 to 15 minutes. The nuts will continue to cook after removing from oven.
• Meanwhile, mix sugar and salt together in a small bowl; sprinkle about 1 tablespoon sugar mixture into a large bowl.
• Stir honey, water, and almond oil together in a saucepan; bring to a boil. Add almonds; cook and stir until almonds have absorbed all the liquid, about 5 minutes.
• Transfer coated almonds to the large bowl sprinkled with sugar mixture. Sprinkle remaining sugar mixture over almonds; toss to coat evenly.
• Spread almonds onto waxed paper to cool completely. Store at room temperature in a tightly covered container or plastic bag.

HONEY-APPLE-ALMOND CAKE

Steps:

• Make the frosting: Whisk the egg whites and sugar in a heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water) until the mixture is warm and the sugar dissolves, 3 to 4 minutes. Remove the bowl from the pan and beat with a mixer on medium-high speed until stiff, glossy peaks form, 6 to 8 minutes. Beat in the almond extract, then beat in the butter a few pieces at a time. Continue beating until the frosting is smooth, 1 to 2 minutes. (Don't worry if the mixture looks separated at first; keep beating and it will come together.)
• Assemble the cake: Bring the honey and 2 tablespoons water to a gentle simmer in a small saucepan over medium heat; let cool slightly. Place 1 cake layer on a platter; brush with half of the honey mixture and spread the apple butter on top, stopping about 1/2 inch from the edge. Top with the second cake layer and press down gently; brush with the remaining honey mixture. Cover the whole cake with the frosting and top with sliced almonds.
• Preheat the oven to 350 degrees F. Butter two 9-inch-round cake pans and line the bottoms with parchment paper; butter the parchment and dust the pans with flour, tapping out the excess.
• Whisk 3 cups flour, the baking powder and salt in a bowl until combined. Beat 2 sticks butter and the sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Reduce the mixer speed to medium; beat in the eggs, one at a time, scraping down the bowl as needed. Beat in the vanilla. (The mixture may look separated at this point.)
• Mix 1/2 cup water with the cream in a liquid measuring cup or bowl. Beat the flour mixture into the butter mixture in 3 batches, alternating with the cream mixture, beginning and ending with flour, until just smooth.
• Divide the batter between the prepared pans. Bake until the cakes are lightly golden on top and the centers spring back when pressed, 25 to 30 minutes. Transfer to racks and let cool 10 minutes, then run a knife around the edge of the pans and turn the cakes out onto the racks to cool completely. Remove the parchment. Trim the tops of the cakes with a long serrated knife to make them level, if desired.

BAKED APPLES STUFFED WITH HONEY, ALMONDS & GINGER

Steps:

• Combine first 5 ingredients in small bowl.
• Mix in cream.
• Let stand until sugar dissolves and filling thickens, stirring occasionally, about 30 minutes.
• Preheat oven to 350°F
• Using small sharp knife and starting at side of apple at center point, cut around each apple to make slit in skin to prevent bursting.
• Using small end of melon baller, scoop out core and all seeds to within 1/2 inch of bottom.
• Place apples upright in 8x8x2-inch glass baking dish.
• Spoon filling into hollow of each apple.
• Mound remaining filling on top of each apple (some may slide down sides).
• Pour juice around apples.
• Butter large sheet of foil.
• Loosely tent dish with foil, buttered side down.
• Bake apples until barely tender, about 1 hour.
• Uncover and bake until apples are very tender and sauce is bubbling thickly, about 20 minutes longer.
• Transfer apples and sauce to bowls.
• Serve with a dollop of whipped cream or yogurt.
• Enjoy!

BAKED APPLES WITH HONEY AND SLIVERED ALMONDS

Steps:

• Heat oven to 375 degrees.
• Wash apples. Cut each in half and core with a melon baller.
• Place halved apples in ungreased 9″ x 9″ x 2″ baking dish.
• Place 1/2 teaspoons of butter in the center of each half.
• Top each half with slivered almonds. Drizzle with honey.
• Bake at 375 for 30 minutes or until flesh of apple is tender when pierced with a fork.
• Transfer to serving plate and pour honey from baking dish over. Serve warm or cold for a delicious dessert or snack.
• This recipe serves 8.