Cinnamon Raisin Stuffed Apple Rings Recipes

SWEET CINNAMON APPLE RINGS

Steps:

• Wash, and peel apples (peeling them is optional).
• Cut each apple into 1/2-inch thick rings.
• Use an apple corer to remove cores or remove seeds and cores after cutting into rings.
• Combine sugar, water, food coloring (if using) and cinnamon sticks in a large skillet.
• Stir over moderately low heat until sugar is dissolved.
• Cook 10 minutes over medium heat.
• Arrange apple rings in syrup.
• Cook, basting frequently with syrup in skillet, until apples are tender, about 6 to 10 minutes.
• Remove apples from syrup and use as garnish or serve in syrup as a side dish.
• Makes 16 apple rings, serving size is two-apple ring.

CINNAMON AND RAISIN SPREAD

Steps:

• Place fat free cream cheese, cottage cheese, cinnamon and white sugar in a food processor. Blend until smooth. Transfer to a medium bowl. Stir in raisins. Cover and chill in the refrigerator until serving.

CINNAMON-SUGAR APPLE RINGS

Steps:

• Set broiler rack about 4 inches from heat and preheat broiler.
• Core apples and cut crosswise into 1/4-inch rings, discarding ends. Brush rings with butter on both sides and arrange in one layer in a shallow baking pan. Broil apple rings until edges just begin to turn golden, about 5 minutes. Sprinkle rings, evenly with cinnamon sugar and broil until glazed and golden, about 2 minutes more.
• Serve apples with ice cream.

APPLE, RAISIN & CINNAMON CLANGER

Steps:

• Mix the flour, sugar, suet and ½ tsp salt together in a bowl. Crack in one egg and slowly add 150ml ice-cold water, stirring to make a pliable dough. Knead briefly to bring together, then wrap and leave to rest while you make the filling.
• Tip the grated apples into a bowl, then stir in the cinnamon, melted butter, sultanas and sugar until well-combined. Set aside (don't worry if it starts to turn brown).
• Heat the oven to 200C/180C fan/gas 6. Roll the pastry out on a floured surface to a 30 x 25cm rectangle, with a long side closest to you. Spoon the apple filling along the long side, leaving a 2cm border from the edge. Beat the second egg and brush some of this over the exposed pastry edge, then fold the edge over to encase the filling. Roll the pastry up into a tight roll, then put the kettle on to boil.
• Wrap the whole roll in a large piece of baking parchment and twist the ends like a Christmas cracker. Twist again to tighten, then secure the ends with kitchen string. Put on a wire rack inside a large roasting tin, pour in 1 litre of freshly boiled water from the kettle and sit the clanger on the rack. Cover the whole tin tightly in a tent of foil, then transfer to the oven and bake for 1 hr.
• Once the clanger is steamed, carefully remove from the tin. Will keep chilled for up to a day. Unwrap the clanger, transfer to a baking tray, brush all over with more of the beaten egg, scatter liberally with more demerara sugar and bake for 20 mins more until deep golden. Serve with custard.

CINNAMON RAISIN STUFFED APPLE RINGS

Steps:

• Combine raisins, pecans, butter, brown sugar, vanilla and cinnamon in a bowl and stir until mixture is combined.
• Slice the ends of the apples.
• Core the center of the apples.
• Cut each apple into 4 equal slices.
• Line the bottom of the baking sheet with foil and coat it with cooking spray or use parchment paper and omit the cooking spray.
• Place the apple rings on the baking sheet.
• Top each apple with equal amounts of the raisin mixture.
• Press mixture down gently.
• Bake in oven at 425 degrees for 10 minutes or until just soft.
• Serve warm.
• Enjoy!