SAUTEED APPLES WITH GINGER SNAP CRUMBLE
Provided by Damaris Phillips
Categories dessert
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- For the ginger snap crumble: Preheat the oven to 350 degrees F.
- Combine the ginger snap crumbs, flour, sugar and salt. Using your fingers, work in the pieces of butter. Large clumps will form; this is what you want. Spread onto a baking sheet and bake until golden brown, 12 to 15 minutes.
- For the sauteed apples: Meanwhile, over medium heat, melt the butter in an enameled cast-iron skillet over medium heat until golden in color, about 2 minutes. In a large bowl, combine the apples, brown sugar, ginger, lemon zest, juice and pumpkin pie spice. Toss to coat all the apples. Add the apple mix to the skillet and saute until tender, 8 to 12 minutes. Remove from the heat.
- Divide the apples and crumb topping among plates. Top with the whipped cream. Serve immediately.
GINGER SPICE CAKE WITH SAUTEED APPLES
Provided by Food Network
Categories dessert
Time 1h15m
Yield 8 to 12 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F. Butter and lightly flour a 10-inch cake pan.
- In a mixer fitted with a paddle attachment (or using a hand mixer), combine the melted butter, egg, and sugar. Add the molasses and water and mix. In another bowl, sift the flour, baking soda, salt, ginger, and cinnamon together. Working in batches, mixing after each addition, add the dry ingredients to the molasses mixture. Mix until smooth.
- Pour into the prepared pan and bake in the center of the oven for about 35 minutes, until browned and the top of the cake feels dry and firm to the touch. Let cool in the pan for 10 minutes, then turn out onto a wire rack to completely cool.
- For the topping: In a large skillet, melt 3 tablespoons of the butter over medium heat. Add the apple slices and cook, stirring, until tender, about 10 minutes. Add 3 tablespoons of the brown sugar and stir to combine. Cook a few more seconds to dissolve the brown sugar then pour it over the cake and serve.
APPLE GINGERBREAD SKILLET CAKE
This gingerbread recipe came from my grandmother, and we always ate it with warm applesauce. I adapted it into a one-pan dessert by layering the apples around the bottom of a cast-iron skillet and topping them with the gingerbread batter. The skillet creates a wonderfully thick crust on the gingerbread. -Mary M. Leverette, Columbia, South Carolina
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 16 servings.
Number Of Ingredients 17
Steps:
- Preheat oven to 350°. Place 1/4 cup butter in a 12-in. cast-iron or other ovenproof skillet. Place in oven until butter is melted, 4-5 minutes; carefully swirl to coat evenly. Sprinkle with pecans and brown sugar; drizzle with molasses. Arrange apple slices in a single layer over sugar, cut side down., For gingerbread cake: in a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg, then molasses. In another bowl, whisk flour, baking soda, ginger, salt and cloves; gradually add to creamed mixture. Stir in hot water., Pour over apples. Bake until a toothpick inserted in center comes out clean, 35-40 minutes. Cool 10 minutes before inverting onto a serving plate. If desired, serve warm with applesauce.
Nutrition Facts : Calories 294 calories, Fat 12g fat (6g saturated fat), Cholesterol 35mg cholesterol, Sodium 276mg sodium, Carbohydrate 46g carbohydrate (30g sugars, Fiber 1g fiber), Protein 3g protein.
GINGER SPICE APPLE TART
Steps:
- Preheat oven to 375°F. Let pie crusts stand at room temperature according to package directions. Unroll one of the pie crusts. On a lightly floured surface, roll crust to a 13- to 14-inch circle. Transfer pie crust to a 10x2-inch round tart pan with removable bottom or a 10-inch deep-dish pie plate. Trim crust to the edge of the pan. Set aside.
- Unroll remaining pie crust. Using a 2- to 3-inch star cutter or other desired cutter, make 5 to 6 cutouts in the pastry. Set pastry and cutouts aside.
- In a large saucepan heat LUCKY LEAF Premium Apple Pie Filling, butter, 1 Tablespoon crystallized ginger, vanilla, 1 teaspoon cinnamon, nutmeg, and fresh ginger over medium heat until butter is melted, gently stirring frequently.
- Pour apple filling into pastry-lined tart pan. Place the pastry with the cutouts atop the filling. Trim pastry to edge of tart pan and gently press the top pastry to the bottom pastry to seal. If using a pie plate, fold top pastry under bottom pastry and pinch to seal; crimp edge as desired.
- Place star cutouts atop the pastry, leaving most of the openings in the crust exposed. Lightly coat pastry with nonstick cooking spray. In a small bowl combine sugar and 1/4 teaspoon cinnamon; sprinkle over pastry. Place tart on a foil-lined baking sheet.
- To prevent over-browning, cover the edge of the tart or pie with foil. Bake for 40 minutes. Remove foil. Bake about 10 minutes more or until pastry is golden brown and filling is bubbly. Cool on a wire rack about 1 hour. Remove sides of the tart pan. Serve warm. If desired, top with whipped topping and additional crystallized ginger.
SPICED APPLE TART
English majors will appreciate the word play in this recipe-where a fragrant and lemony apple tart is made with tart Granny Smith apples.
Provided by My Food and Family
Categories Recipes
Time 4h15m
Yield Makes 8 servings.
Number Of Ingredients 8
Steps:
- Bring first 4 ingredients to boil in medium saucepan on medium heat; cook 5 min. or until apples are tender, stirring occasionally.
- Mix cornstarch and water; stir into apple mixture. Return to boil; cook 1 min., stirring constantly. Remove from heat. Add dry gelatin mix; stir until completely dissolved. Pour into crust.
- Refrigerate several hours or until firm.
Nutrition Facts : Calories 240, Fat 6 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 0 mg, Sodium 150 mg, Carbohydrate 47 g, Fiber 2 g, Sugar 37 g, Protein 2 g
ANNA'S APPLE GINGER PECAN TART
Make and share this Anna's Apple Ginger Pecan Tart recipe from Food.com.
Provided by Annacia
Categories Tarts
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- For crust, beat butter and cream cheese until smooth.
- Add flour and stir until dough comes together.
- Shape into a disk, wrap and chill for 2 hours, until firm.
- Preheat oven to 375 °F (190 °C).
- On a lightly floured surface, roll out dough to 1/4-inch (5 mm) thick and line an 8-inch, removable-bottom fluted tart pan.
- Freeze while preparing filling.
- For filling, whisk butter and the SPLENDA® Brown Sugar Blend.
- Add eggs, one at a time, whisking after each addition.
- Stir in ginger, cinnamon, vanilla and salt.
- Place chilled tart shell on a baking tray and arrange apples and pecans in shell.
- Gently pour filling over apples and pecans.
- Bake for 40 to 50 minutes, until edges of pastry are browned and filling no longer jiggles when pan is moved.
- Let tart cool for an hour before slicing.
- Serve warm, room temperature or chilled.
Nutrition Facts : Calories 384.6, Fat 28.3, SaturatedFat 14.8, Cholesterol 107.9, Sodium 126.1, Carbohydrate 29.6, Fiber 1.9, Sugar 9.4, Protein 4.6
SPICED APPLE GINGERBREAD
This nicely spiced caked, with chunks of apple and a hint of ginger, cinnamon and nutmeg, always wins raves. I like it best served warm with a dollop of whipped topping. It freezes well, too. -Pam Blockey of Bozeman, Montana
Provided by Taste of Home
Time 45m
Yield 9 servings.
Number Of Ingredients 15
Steps:
- In a large bowl, combine the sugar, applesauce, egg and molasses. Combine the flours, ginger, baking powder, baking soda and spices; add to the molasses mixture alternately with yogurt, beating just until combined. Fold in the apples., Pour into an 8-in. square baking dish coated with cooking spray. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Cut into squares; dollop with whipped topping.
Nutrition Facts : Calories 203 calories, Fat 2g fat (1g saturated fat), Cholesterol 24mg cholesterol, Sodium 186mg sodium, Carbohydrate 42g carbohydrate (0 sugars, Fiber 2g fiber), Protein 4g protein.
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