Gingered Apple And Almond Butter Toast Recipes

SLOW-COOKER DOUBLE GINGER APPLE BUTTER

Steps:

• Spray 5-quart slow cooker with cooking spray. Add all ingredients. Stir to combine.
• Cover; cook on High heat setting 3 hours.
• Uncover; cook on High heat setting 1 to 2 hours longer, stirring occasionally, until mixture has thickened. Turn off heat; let cool 15 minutes.
• In blender or food processor, puree mixture (in batches, if needed) until smooth.
• Cool completely. Transfer apple butter to jars; seal tightly. Store in refrigerator.

APPLE & ALMOND BUTTER TOAST

Steps:

• Preheat oven to 350 degrees F.
• In a medium size bowl, mix apples, butter and sugar. Spread the apple mixture on a baking sheet lined with parchment paper. Bake the apples until they are golden brown, about 10 minutes.
• After they are removed from the oven, sprinkle the cinnamon over apples. Set aside.
• Toast bread slices until golden brown.
• Divide the almond butter between the four pieces of toast and spread. Top each toast with apple slices.

GINGERED ALMOND TRUFFLE TART

Steps:

• Preheat oven to 350°. In a small heavy saucepan, heat cream and ginger until bubbles form around sides of pan. Remove from heat., Place flour, almonds, confectioners' sugar and cocoa in a food processor; pulse until blended. Add cold butter; pulse until butter is the size of peas. While pulsing, add 1/4 cup amaretto to form moist crumbs. Press onto bottom and up sides of an ungreased 9-in. fluted tart pan with removable bottom. Bake 13-16 minutes or until set. Cool on a wire rack., Place chocolate in a small bowl. Bring gingered cream just to a boil. Strain through a fine-mesh strainer over chocolate; discard ginger. Stir chocolate mixture with a whisk until smooth; stir in softened butter and remaining amaretto until blended. Pour into cooled crust. Refrigerate, covered, at least 2 hours or until set.