Carla Halls Beignets With Apple And Pumpkin With Caramel Dippin Recipes

CARLA HALL'S PUMPKIN BEIGNETS WITH CARAMEL DIPPING SAUCE

Steps:

• Place shredded pumpkin in a towel and roll tightly, wringing out to extract as much liquid as possible. In a bowl, combine pumpkin, apple, brown sugar, 1 tsp cinnamon, nutmeg, ginger, ¼ tsp salt, and lemon or lime zest. Set aside. Combine flour, ¼ tsp salt, and baking powder. Set aside. In a medium saucepan, combine water, milk, and butter. Melt butter and bring mixture to a simmer. Add flour mixture and stir until smooth. Cook until mixture doesn't stick to fingers when pinched. Let cool. Add eggs one at a time and mix until smooth. Stir in spiced pumpkin mixture. (Batter may be made up to 24 hours ahead. Mixture will be loose.) Heat oil in a deep pot to 350°F or use a deep fryer (fill two-thirds full with oil). Using a small scoop or 2 spoons, scoop batter into fryer in small batches. Dough should rise to top of oil. Flip or turn in oil to brown on all sides. With a slotted spoon, remove beignets from pot. Drain on paper towels. Sprinkle with remaining 1 tsp cinnamon mixed with confectioners' sugar. Serve alone or with sauce. For Caramel Dipping Sauce Heat sugar on medium-high in a heavy-bottomed 3-quart saucepan. As soon as sugar begins to melt, stir vigorously with a whisk or wooden spoon. When sugar comes to a boil, stop stirring. After sugar crystals have melted (and sugar is dark amber in color), immediately add butter to pan. Whisk until butter has melted, then remove from heat. Slowly add sour cream and salt and continue whisking until incorporated. Whisk until caramel is smooth. Let cool in pan for a couple of minutes before pouring into a mason jar. Let cool to room temperature. Store in fridge for up to 2 weeks. Warm before serving. Kitchen Counter Per Serving: 410 calories, 40g carbs, 4g protein, 27g fat, 115mg cholesterol, 810mg sodium, 1g fiber

GOURMET CARAMEL APPLES

Steps:

• Bring a large pot of water to a boil. Dip apples into boiling water briefly, using a slotted spoon, to remove any wax that may be present. Wipe dry, and set aside to cool. Insert sticks into the apples through the cores.
• Line a baking sheet with waxed paper and coat with cooking spray. Place the unwrapped caramels into a microwave-safe medium bowl along with 2 tablespoons of water. Cook on high for 2 minutes, then stir and continue cooking and stirring at 1 minute intervals until caramel is melted and smooth.
• Hold apples by the stick, and dip into the caramel to coat. Set on waxed paper; refrigerate for about 15 minutes to set.
• Heat the chocolate with 1 tablespoon of shortening in a microwave-safe bowl until melted and smooth. Dip apples into the chocolate to cover the layer of caramel. Return to the waxed paper to set.
• Melt the candy melts in the microwave with the remaining shortening, stirring every 30 seconds until smooth. Use a fork or wooden stick to flick colored designs onto your apples for a finishing touch. Refrigerate until set, overnight is even better.

PUMPKIN BEIGNETS WITH CARAMEL DIPPING SAUCE

Steps:

• Beignets 1. Place shredded pumpkin in a towel and roll tightly, wringing out to extract as much liquid as possible. Combine pumpkin, apple, brown sugar, 1 tsp cinnamon, nutmeg, ginger, 1/4 tsp salt and zest. Set aside. 2. Combine flour, 1/4 tsp salt and baking powder. Set aside. Combine water, milk and butter in a medium saucepan. Melt butter and bring mixture to a simmer. Add flour mixture and stir until smooth. Cook until mixture doesn't stick to fingers when pinched. Let cool. 3. Add eggs, 1 at a time, and mix until smooth. Stir in pumpkin mixture. (Batter may be made 1 day ahead. Mixture will be loose.) 4. Heat oil in a deep pot to 350ºF or use a deep fryer (fill 2/3 with oil.) Using a small scoop or 2 spoons, scoop batter into fryer in small batches. Dough should rise to top of oil. Flip or turn in oil to brown on all sides. Remove beignets with a slotted spoon. Drain on paper towels. Sprinkle with remaining 1 tsp cinnamon mixed with powdered sugar. Serve alone or with sauce. Caramel Dipping Sauce 1.Heat sugar on medium-high in a heavy-bottomed 3-quart saucepan. As soon as sugar begins to melt stir vigorously with a wisk or wooden spoon. Stop stirring when sugar comes to a boil. 2. After sugar crystals have melted (and sugar is dark amber in color). immediately add butter to pan. Whisk until butter has melted, then remove from heat. 3. Slowly add sour cream and salt and continue whisking until incorporated. Whisk until caramel is smooth. Let cool in pan for a couple of minutes before pouring into a mason jar. Let cool to room temperature. Store in fridge for up to two weeks. Warm before serving.

CARLA HALL'S TEN GALLON APPLE PIE RECIPE - (3.8/5)

Steps:

• TO FINISH: Whites of 1 Egg 1 tablespoon Granulated Sugar kitchenware •Liquid Measuring Cup •Measuring Cup (set) •Measuring Spoons •Pie Pan •Rolling Pin •Skillet •Plastic Wrap .steps ingredients per step instructions. 2/3 cup Water 2 teaspoon Salt 2 tablespoon Sugar FOR THE FLAKY PIE CRUST: Combine water, salt, and sugar in measuring cup. Stir and place cup in fridge for at least 15 min to chill water and to dissolve sugar and salt. If possible, chill mixing bowl and paddle attachment if possible. . 4 cups All-Purpose Flour 4 Sticks Chilled Butter cut into 1/2 inch cubes Combine flour and butter pieces in mixing bowl. On medium speed, cut butter into flour until butter pieces are the size of small pebbles. With the mixer running, pour the water into the butter mixture. Mix until the dough comes together. Separate the dough into 2 disks. Wrap each with film and chill. . Roll chilled pastry dish out to fit a deep dish pie dish. Prick all over dough with a fork. Bake on 375 for 10-15 minutes, or until it is lightly golden. Set aside to cool. . 10 tablespoon Unsalted Butter 5 1/4 pound Granny Smith Apples cored and sliced 1/8" thick 1 1/4 pound Empire Apples cored and sliced 1/8" thick 2 cups Sugar 2 teaspoon Cinnamon 5 tablespoon Bourbon or Brandy 1 teaspoon Vanilla Extract Juice of 1/2 Lemon FOR THE PIE FILLING: In a very large skillet, melt butter over medium-high heat, then add apples, sugar, and cinnamon. When apples begin to sizzle, cover and reduce to a simmer. Cook, stirring occasionally, until apples soften and release their juices, about 10-12 minutes. Add the bourbon, cook for another minute, then stir in the lemon juice and vanilla extract and allow to cool. If needed cook in batches and lay out on a sheet try to cool. . TO MAKE PIE: Preheat oven to 350F. . Roll out a chilled piece of pie crust large enough to cover pie. . White of 1 Egg 1 tablespoon Granulated Sugar Pour filling into par-baked crust, and cover with the second piece of pie crust. Trim the cover, and fold under the edges. Flute edges together or use fork to press together. Brush the top with egg whites and sprinkle with granulated sugar. Cut four slits near center of pie to vent steam. Bake at 350F for 35-45 minutes, until crust is golden brown. Allow to cool before serving.

FRIED APPLE PANCAKE RINGS(CARLA HALL)

Steps:

• To make hot apple cider syrup:.
• Bring juice and brown sugar to a boil, and simmer until sugar is dissolved. Stir in lemon juice(if using), cornstarch, cinnamon and nutmeg.
• Reduce heat to medium low and simmer about 5 minutes, till syrup consistency.
• Beat baking mix, egg and milk with whisk until smooth. Add pumpkin pie spice(or apple pie spice) and lemon zest to batter and mix until incorporated.
• Grease griddle.
• Core and cut apples crosswise in 1/8-inch slices.
• Using a toothpick dip slices into batter(I used my fingers, but you could also use a fork or spoon). Cook on medium hot griddle until golden brown, turning once(about 3-5 minutes each side). Serve hot with apple cider syrup.
• Enjoy!

CARLA HALL'S BEIGNETS WITH APPLE AND PUMPKIN WITH CARAMEL DIPPIN

Steps:

• Prepare spiced pumpkin mix: Place shredded pumpkin in a towel, roll tightly and wring out to extract as much liquid as possible from the pumpkin. In bowl, Stir in apple, cinnamon, nutmeg, ginger,, 1/4 teaspoon salt and lemon zest.
• Prepare pate a choux batter: Combine flour, salt, baking powder. Set aside.
• In a medium pot combine water, milk & butter. Melt butter and bring mixture to a light boil/simmer. Add flour mixture from above all at once and stir quickly to combine. Stir until smooth. Cook until mixture is dry and doesn't stick to your fingers when pinched. Remove from heat and let cool.
• Add eggs in one at a time and mix until smooth. Stir in spiced pumpkin mixture from above.
• Heat canola oil in deep pot to 350-5 degrees or use deep fryer (fill it 2/3 of the way up with canola oil). Using a small scoop or two spoons, scoop batter into fryer in small batches. Dough should rise to top of oil. Flip/turn in oil to brown on all sides. With spider/slotted spoon, remove beignets from pot. Drain on balled up paper towel. Continue to cook beignets. Sprinkle with cinnamon powdered sugar mixture. Serve immediately!
• Prepare salted caramel dipping sauce: Heat sugar on moderately high heat in a heavy-bottomed 3-quart saucepan. As soon as the sugar begins to melt, stir vigorously with a whisk or wooden spoon. As soon as the sugar comes to a boil, stop stirring.
• As soon as the sugar crystals have melted (and the sugar is dark amber in color), immediately add the butter to the pan. Whisk until the butter has melted, then remove from heat.
• Slowly add the sour cream/salt and continue to whisk to incorporate. Whisk until the caramel is smooth. Let cool in pan for a couple of minutes before pouring it into a mason jar. Let cool to room temperature. Store in fridge for up to 2 weeks. Warm before serving.