CARDAMOM APPLE CRISP WITH CARAMEL CREAM
Here's great tasting apple and oats crisp flavored with cardamom and cinnamon. Serve this delicious baked dessert with caramel cream.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h45m
Yield 6
Number Of Ingredients 10
Steps:
- Heat oven to 375°F. Grease bottom and sides of 8-inch square baking dish with shortening or cooking spray.
- In medium bowl, toss apples with 1/3 cup of the brown sugar. Spread apples in dish. In another bowl, stir remaining 2/3 cup brown sugar, the flour, oats, cardamom and cinnamon until well mixed. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like coarse crumbs. Stir in pecans. Sprinkle over apples.
- Bake 30 to 40 minutes or until topping is golden brown and apples are tender when pierced with fork. Cool 45 minutes before serving.
- In chilled large deep bowl, beat whipping cream and caramel topping with electric mixer on high speed until stiff peaks form. Serve caramel cream with warm crisp. Drizzle with additional caramel topping, if desired.
Nutrition Facts : Calories 490, Carbohydrate 68 g, Cholesterol 70 mg, Fat 4 1/2, Fiber 2 g, Protein 3 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 150 mg, Sugar 51 g, TransFat 1 g
CARDAMOM SUGAR CRISPS
Delicious cardamom cookies made using Gold Medal® all-purpose flour and sprinkled with decorator sugar crystals - perfect for dessert.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h
Yield 48
Number Of Ingredients 13
Steps:
- Heat oven to 350°F. In medium bowl, beat butter, brown sugar, 1/2 teaspoon vanilla and egg with electric mixer on medium speed until smooth. On low speed, beat in flour, salt, cardamom and cinnamon. Refrigerate dough about 1 hour or until firm.
- Shape dough into 1-inch balls. On ungreased cookie sheets, place balls 2 inches apart. Gently press bottom of drinking glass onto dough to grease, then press into granulated sugar and onto dough balls to flatten to about 1 1/2 inches in diameter.
- Bake 7 to 9 minutes or until edges are just beginning to brown and centers of cookies are set. Immediately remove from cookie sheets to cooling racks. Cool 10 minutes.
- In small bowl, mix powdered sugar, 1 teaspoon vanilla and enough of the milk until glaze is smooth and thin enough to drizzle. Drizzle glaze over cookies; sprinkle with sugar crystals.
Nutrition Facts : Calories 80, Carbohydrate 12 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 2 g, ServingSize 1 Cookie, Sodium 35 mg, Sugar 9 g, TransFat 0 g
PLUM-CARDAMOM CRUMBLE WITH PISTACHIOS RECIPE
On the rare occasion you need an "excuse" to use up fruit before it goes bad, well, that's what crumbles are for. All of these juices will overflow a standard pie dish and you'll end up with burnt fruit caramel on your oven floor, so make sure to use a deep pie dish (an 8x8x2" baking dish will work well too).
Provided by Molly Baz
Yield 8 servings
Number Of Ingredients 10
Steps:
- Place a rack in lower third of oven; preheat to 350°F. Toss plums, lemon zest, lemon juice, cornstarch, 1/2 cup brown sugar, 1/2 tsp. salt, and 1/4 tsp. cardamom in a large bowl; let sit until some juices accumulate, 5-10 minutes.
- Meanwhile, pulse flour and remaining 1/3 cup brown sugar, 1/2 tsp. salt, and 1/2 tsp. cardamom in a food processor to combine. Add butter and pulse until mixture is very sandy and starts to form larger clumps.
- Transfer plums and their juices to a 9"-diameter deep pie dish (all of those fruit juices will overflow a standard one) or an 8x8x2" baking dish. Scatter topping over fruit, squeezing small fistfuls in your hand to bring it together, then breaking into smaller pieces of varying sizes. Sprinkle pistachios evenly over topping.
- Bake crumble until juices are thickened and bubbling and top is golden brown, 40-45 minutes. Let cool slightly.
APPLE CARDAMOM CRISP
Warm spiced Apple Cardamom Crisp is topped with a nutty oat streusel and a scoop of ice cream for the perfect fall comfort dessert.
Provided by Zainab Mansaray
Categories Fall
Time 1h10m
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Position oven rack in the center. Grease a 9 x 13-inch pan or large round ramekin.
- Peel and core apples. Slice into think ¼-inch slices and place in a medium bowl. Toss apples with brown sugar, cardamom, ginger, lemon zest, and juice and cornstarch. Set aside.
- In a medium bowl, whisk together all the topping ingredients except the butter. Using your fingertips, work the butter into the topping and break until the mixture resembles wet sand.
- Toss the apples with a cup of the topping and place in a prepared pan. Scatter the rest of the topping on top of the apples evenly.
- Bake until topping is toasted and filling is bubbling, 50-55 minutes. Let cool before serving with a scoop of vanilla ice cream.
CARDAMOM APPLE CRISP
A twist on the classic apple crisp, this version uses the delicious spice of cardamom for lots of flavour. A vegetarian dessert, as well as being gluten free (using certified oats) and a low histamine recipe. Serves 4-5.
Provided by Claire
Categories Dessert Sweet treat
Time 45m
Number Of Ingredients 10
Steps:
- Preheat the oven to 180C
- Scatter the apple slices into your ovenproof dish, drizzle with honey, pour over the apple juice and sprinkle over the cardamom.
- Add all the ingredients for the oat topping to a bowl and stir well to combine. Spoon onto the fruit filling.
- Bake for 25-30 minutes. Keep a watch after 20 minutes for any signs of burning. If the top is looking as though it could burn but the apples aren't softened, loosely place a piece of aluminium foil over the dish and bake until done.
BERRY-ALMOND CRISP WITH CARDAMOM CUSTARD
Custard without the cream? We'll take it. Especially when it's laced with an exotic hint of cardamom, drizzled with maple syrup, and starring fresh, tart berries. This dessert will satisfy without sabotaging your day.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 15
Steps:
- Heat oven to 350 degrees and position rack in lower third. Combine topping ingredients in a bowl.
- Combine filling ingredients in another bowl. Pour filling into a 9-inch pie dish and sprinkle with topping.
- Place dish on a parchment-lined baking sheet and bake until bubbling and golden, about 50 minutes. (Tent with foil if becoming too dark.) Let cool slightly and serve topped with Cardamom Custard.
Nutrition Facts : Calories 331 g, Fat 15 g, Fiber 9 g, Protein 6 g, SaturatedFat 7 g, Sodium 16 g
CARDAMOM-SCENTED PEAR CRISP
Provided by Mark Bittman
Categories Fruit Dessert Bake Pear Spice Fall Party Cardamom Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- 1. Heat the oven to 400°F. Grease an 8- or 9-inch square or round baking dish with a little butter. Cream the 4 tablespoons butter, oil, and sugar together using an electric mixer or fork. Stir in the nuts, lemon juice, oats, flour, and salt until combined and crumbly. (You can make the topping ahead to this point; tightly wrap, and refrigerate for up to a day or freeze for up to several weeks; thaw before proceeding.)
- 2. Put the pears in the prepared dish, sprinkle with the cardamom, and toss. Crumble the topping over all. Bake until the filling is bubbly and the crust is just starting to brown, 30 to 40 minutes. Serve immediately, or at least while still warm.
ANNA OLSON'S CRISP FRUIT CHIPS
Yes, this is another recipe from Food and Drink Magazine! "A garnish of fruit chips is a dramatic way to add shards of concentrated flavour and snappy crunch to winter desserts and soups. Pastry chef Anna Olson, host of Food Network Canada's "Sugar" and owner of Olson's Foods and Bakery in Port Dalhousie, particularly loves pear or pineapple chips. They're easy to make at home, she says, but cautions "the real trick is having a good sharp mandolin slicer to cut the fruit thinly." I had fun making these beautiful garnishes so I thought I would share! They may be made with your favourite fruits, unpeeled pears or apples sliced lengthwise, or peeled and uncored pineapple are good choices. Use your imagination!! Ingredient amounts are approximate, you can add more or less fruit and icing sugar to taste.
Provided by Leslie
Categories Pears
Time 1h35m
Yield 2 cups fruit
Number Of Ingredients 2
Steps:
- Using a mandolin slicer (inexpensive Japanese versions are available in most kitchen supply stores), very thinly slice your favourite fruits.
- Arrange slices in a single layer on a parchment-lined baking sheet; sprinkle with icing sugar.
- Top with another sheet of parchment and another baking sheet.
- Dry in a 225ºF (110ºC) oven for 45 minutes. Remove top baking sheet and top layer of parchment; continue drying in the oven for at least another 45 minutes, until crisp. The more moist the fruit the longer it will take to dry.
- Let cool completely; store in an airtight container.
Nutrition Facts : Calories 116.7, Sodium 0.3, Carbohydrate 29.9, Sugar 29.4
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SPICY CARDAMOM CRISPS RECIPE | LAND O’LAKES
From landolakes.com
5/5 (3)Total Time 1 hr 1 minCategory Cut Out, Cardamom, Cookie, DessertCalories 45 per serving
- Combine sugar and butter in bowl. Beat at medium speed, scraping bowl often, until creamy. Add egg, corn syrup, water and vanilla; continue beating until well mixed. Add all remaining ingredients except almonds; beat at low speed until well mixed.
- Divide dough into thirds. Shape each third into 1/2-inch thick squares. Wrap each square in plastic food wrap. Refrigerate 1-2 hours or until firm.
- Roll out dough, one-third at a time, on lightly floured surface (keeping remaining dough refrigerated), to 12x10-inch rectangle. Cut into 2-inch squares using pastry cutter or sharp knife; cut squares diagonally in half to form triangles.
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