GLAZED APPLE RINGS
Mmm, piping-hot, good-for-you apples-easier than pie and a lot fewer calories!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- Melt butter in 10-inch skillet over medium heat. Cook several apple rings at a time in butter, turing once, until golden brown. (Add more butter if necessary.)
- Return all apple rings to skillet. Mix wine, lemon juice, ginger and cinnamon; pour over apples. Sprinkle with sugar. Cover and cook over medium heat about 5 minutes or just unitl apples are tender and glazed. Serve warm with whipped cream.
Nutrition Facts : Calories 290, Carbohydrate 49 g, Cholesterol 30 mg, Fat 2, Fiber 4 g, Protein 0 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 80 mg
GLAZED APPLES
Steps:
- Core 2 apples and trim the tops and bottoms, then cut into thick rings. Heat 2 tablespoons butter in a large skillet over medium heat. Add the apple rings and cook 4 to 5 minutes per side. Add 1/4 cup pomegranate juice, 1 tablespoon sugar and a pinch of salt; simmer, turning, until the apples are glazed, 3 to 4 minutes. If making ahead, let cool, then refrigerate overnight; reheat in the microwave.
GLAZED CINNAMON APPLES
If you are seeking comfort food on the sweet side, this warm and yummy apple dessert, made with cinnamon and nutmeg, fits the bill. -Megan Maze, Oak Creek, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 3h20m
Yield 7 servings.
Number Of Ingredients 9
Steps:
- Peel, core and cut each apple into eight wedges; transfer to a 3-qt. slow cooker. Drizzle with lemon juice. Combine the sugars, flour, cinnamon and nutmeg; sprinkle over apples. Drizzle with butter., Cover and cook on low until apples are tender, 3-4 hours., Serve in dessert dishes with ice cream.
Nutrition Facts :
BASIC GLAZE ICING
Steps:
- Put the sugar in an electric mixer fitted with the paddle attachment. With the mixer on the lowest speed, slowly add the water, the corn syrup and vanilla extract. When the sugar is sufficiently moistened (it won't fly out of the mixer), raise the speed to high, and beat for 2 minutes until completely smooth and glossy.
- Divide and color, as desired. Store at room temperature, covered with plastic wrap directly on the surface of the icing, to prevent forming a skin.
- For cupcakes: Dip the surface of the cupcakes into the icing, allowing excess to drip into bowl. Clean any excess from the sides. Alternately, use a knife or a spreader to apply. Whisk as needed to keep icing glossy and smooth while using.
- For Light Blue Icing: Combine 2 to 3 drops of blue food coloring to 1 cup of Basic Glaze Icing.
- For Deep Yellow Icing: Combine 4 to 5 drops of yellow food coloring to 1 cup of Basic Glaze Icing.
- For Purple Icing: Combine 4 drops of red and 5 drops of blue food coloring to 1 cup of Basic Glaze Icing.
GLAZED APPLE RINGS
Steps:
- Core 2 of the apples and cut them crosswise with a hand-held slicing device into 1/8-inch-thick rings, discarding the ends. Butter a jelly-roll pan with 1 tablespoon of the butter and in it arrange the apple rings in one layer. Pour 1/4 cup of the lemon juice over the apple rings, turn the rings to coat them with the juice, and broil them under a preheated broiler about 4 inches from the heat for 6 minutes, or until the edges just begin to turn golden. Sprinkle about 1/4 teaspoon of sugar over each ring, broil the rings for 2 minutes more, or until they are glazed and golden, and transfer them to another jelly-roll pan to cool. Make more glazed apple rings in the same manner with the remaining apples, butter, lemon juice, and sugar. The glazed apple rings may be made 3 hours in advance, kept covered loosely at room temperature, and, if desired, reheated, arranged decoratively into 6 clusters of overlapping rings, in a buttered jelly-roll pan in a preheated 350°F. oven for 10 minutes before serving.
CANDIED APPLE RINGS OR SLICES
I came up with this recipe to try and duplicate the apple rings that I used to have when I was growing up.
Provided by Andtototoo
Categories Apple
Time 35m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- Slice the apples into thin rings.
- In a dutch oven or soup kettle put the water, sugar and red cinnamon candies.
- Bring the mixture to a boil and then reduce heat to medium, stirring occasionally.
- When the cinnamon candies have dissolved, add the apple rings.
- Simmer for 15 minutes on lowish heat until the apples are tender.
- While the apples are simmering, about every 5 minutes gently stir the mixture.
- When the apples are cooked, turn off the heat and allow the apples to cool in the syrup.
- They will continue to darken in color as they sit in the syrup.
- Serve either chilled or at room temperature.
Nutrition Facts : Calories 168.5, Fat 0.2, Sodium 2.6, Carbohydrate 44, Fiber 3.3, Sugar 39.3, Protein 0.4
SUGAR-GLAZED APPLE TART RECIPE BY TASTY
Here's what you need: all-purpose flour, unsalted butter, canola oil, sugar, salt, water, apples, sugar, butter
Provided by Tasty
Categories Desserts
Yield 8 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 400°F (200°C).
- For the dough, put the flour, butter, oil, sugar, and salt in a food processor and process for about 10 seconds.
- Add the Tablespoon of ice water and process for another five or six seconds.
- Remove from the bowl and form into a flat dough. Wrap the dough with plastic wrap and then refrigerate for 20-30 minutes.
- Lightly flour a work surface and roll the ball of dough into a thin layer, around ¼ inch (6 ⅓ mm) thick.
- Using a round cutter, or use a round bowl or lid as a guide and cut out into a nice round circle. Carefully transfer the dough to a large cookie sheet lined with a nonstick baking mat.
- Arrange the apple slices, alternating them nicely on top of the dough. Sprinkle the apple with sugar and put butter cubes on top.
- Bake for 30 to 35 minutes, until the fruit is soft and the dough nicely browned.
- Some of the juice from the fruit will have leaked out onto the cookie sheet. Before it hardens and makes the disks stick to the sheet, lift the tart with a broad spatula and transfer them to a cooling rack or platter.
- Serve lukewarm or at room temperature with ice cream (optional).
- Enjoy!
Nutrition Facts : Calories 201 calories, Carbohydrate 25 grams, Fat 10 grams, Fiber 2 grams, Protein 2 grams, Sugar 9 grams
GLAZED APPLE COOKIES
I've had this recipe since my first child was little...now it's a favorite of my grandchildren! I like to use Jonathan apples in the recipe, but you can use the apple of your choice.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 3 dozen.
Number Of Ingredients 19
Steps:
- In a large bowl, combine shortening, sugar, baking soda, spices and egg. Stir in apples, nuts, raisins, juice or milk and half of the flour; mix well. Blend in the remaining flour. Drop by heaping tablespoonfuls onto greased cookie sheets. Bake at 400° for 10-12 minutes. Combine glaze ingredients and frost cookies while warm.
Nutrition Facts :
VANILLA GLAZE
Great on Apple Cookies!
Provided by Jamie Langston
Categories Desserts Frostings and Icings Dessert Glazes
Time 10m
Yield 48
Number Of Ingredients 5
Steps:
- Melt the butter and add to rest of ingredients. Mix until creamy.
Nutrition Facts : Calories 15.4 calories, Carbohydrate 3.7 g, Cholesterol 0.2 mg, Fat 0.1 g, SaturatedFat 0.1 g, Sodium 6.7 mg, Sugar 3.7 g
GLAZED APPLE FRITTERS
Thanks to a yeasted dough and a blend of flours, these glazed apple fritters strike the perfect balance between crisp and doughy, and are a decadent way to start the day or end a meal. Giving diced Granny Smith apples a quick sauté in butter before incorporating into the dough benefits the recipe in two ways: it avoids extra moisture from seeping into the dough when frying (which causes gumminess), and it ensures a fritter with a concentrated apple flavor in every bite.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 4h15m
Yield Makes about 20
Number Of Ingredients 20
Steps:
- Filling: Using a paring knife, scrape out the vanilla seeds. Place half of the pod, half of the seeds, and 2 tablespoons butter in a 12-inch skillet; set over medium-high heat. Cook until butter is bubbling. Add half of the apples; toss to coat. Add 1/4 teaspoon cinnamon and 2 tablespoons sugar; saute, stirring occasionally, until apples begin to soften, about 5 minutes. Add 2 tablespoons vinegar and 1/2 cup cider; increase heat to high. Cook until liquid has been absorbed and apples start to brown, about 8 minutes. Remove from heat. Remove and discard pod. Transfer apples to a baking sheet. Wash skillet, and repeat with the remaining ingredients.
- Dough: Place yeast in the bowl of an electric mixer. Heat milk in a pan over medium heat until warm to the touch. Pour milk over yeast; sprinkle 2 cups pastry flour on top. Set aside until flour begins to crack, 15 to 20 minutes.
- Place the egg yolks and sugar in a medium bowl; whisk to combine. Add the cider, butter, salt, cinnamon, vanilla extract, the remaining 1/4 cup pastry flour, and 1 cup bread flour; whisk to combine.
- Add flour mixture to the yeast mixture. Using the dough-hook attachment, mix on low speed 30 seconds. (The dough should look very soft but still have structure; if it appears liquidy, add remaining 2 tablespoons bread flour.) Increase speed to medium and mix dough 3 to 4 minutes.
- Lightly oil a large bowl. Sift an even layer of pastry flour onto a clean work surface, and lightly flour your hands. Turn out dough, and gather into a ball. Transfer dough to oiled bowl, and cover with plastic wrap. Set aside in a warm place to rise until doubled in size, about 1 1/2 hours.
- Lightly dust a baking pan with flour, and line a second one with paper towels. Set both pans aside.
- Turn out dough onto a lightly floured work surface. Using your hands, stretch the dough into a 10-by-15-inch rectangle, about 1/2 inch thick. Spread half of the reserved apple mixture over dough, and fold dough, like a letter, into thirds. Pat down with your hand, forming another 10-by-15-inch rectangle. Spread the remaining apples over the dough, and fold into thirds again; the apples will be evenly distributed throughout the dough. Gather the dough into a ball, and return dough to oiled bowl. Re-cover, and set aside in a warm place until doubled in size again, about 30 minutes.
- Turn out dough onto a lightly floured work surface; pat into a 10-by-15-inch rectangle, about 1 inch thick. Using a 2 1/2-inch round cutter, cut out fritters as close together as possible, dipping cutter in flour before each cut. Transfer fritters to floured baking pan. Set aside to rest 10 minutes, but not longer.
- While dough rests, heat oil in a low-sided six-quart saucepan over medium-high heat until a deep-frying thermometer registers 375°F.
- Flour your hands. Lift a fritter, pulling the ends to make a 4-inch oval; carefully drop into oil. Repeat with two more pieces of dough. Cook until fritters begin to brown, about 2 minutes. Using a slotted spoon, turn fritters over; cook until evenly browned, 2 minutes more. Transfer fritters to lined pan. Repeat with remaining dough.
- Coat fritters with white glaze. Transfer to a wire rack, and let glaze set. Serve warm or at room temperature.
GLAZED APPLES
Categories Dessert Broil Poach Quick & Easy Apple Fall Vegan Gourmet Fat Free Kidney Friendly Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 to 10 servings
Number Of Ingredients 3
Steps:
- Bring water and 1/2 cup sugar to a boil in a 3-quart saucepan, stirring until sugar is dissolved, then reduce heat and simmer 5 minutes. Add apples and simmer, stirring occasionally, until just tender, about 15 minutes. Transfer apples with a slotted spoon to a rack set over a baking pan, reserving poaching syrup, and drain apples 10 minutes.
- Preheat broiler.
- Arrange apple wedges in 1 layer in a flameproof shallow baking pan and sprinkle with remaining tablespoon sugar. Broil about 6 inches from heat, rotating pan occasionally and basting twice with poaching syrup, until apples are lightly browned on edges, 3 to 5 minutes.
CLASSIC GLAZED DONUTS RECIPE BY TASTY
Making donuts and munchkins from scratch can seem like an intimidating endeavor, but once you go homemade, it's really hard to go back to store-bought. After you make the dough and let it rise overnight, you'll cut the donut and donut hole shapes and fry them in a heavy pan. While they rest, whisk together the glaze and either drizzle over the donuts or dunk them in it. Add sprinkles if you want and enjoy your warm, fresh-baked treats - this recipe makes a lot of them!
Provided by Frank Tiu
Categories Desserts
Yield 12 servings
Number Of Ingredients 13
Steps:
- In a medium bowl, add the milk, sugar, and yeast, stirring to combine.
- In a separate medium bowl, add the butter, eggs, and vanilla extract, stirring to combine.
- Add the milk mixture to the egg mixture and whisk to combine. Transfer to a large bowl and add the flour in thirds, stirring between each addition.
- Dump the dough onto a lightly floured surface and knead for 5 minutes, until smooth. Gently poke the dough with a finger--the dough should bounce back up from the indentation.
- Place the dough in a large bowl, and lightly coat the dough with oil. Cover the bowl with plastic wrap.
- Let the dough rise in a warm place for an hour, or until doubled in size.
- Take the dough out and knead on a floured surface for 5 minutes until smooth. Place the dough in an oiled bowl and repeat with rise overnight in refrigerator.
- Roll out the dough on a floured surface until ¼ inch (6 mm) thick.
- Cut out the doughnuts and donut holes with a cookie cutter and piping tip.
- Melt enough shortening over medium heat to come up just 2 inches (5 cm) up on the side of a heavy frying pan. Heat the shortening to 375°F (190°C)
- Fry the donuts and donut holes for 45 seconds on each side, or until golden brown.
- In a bowl, combine the powdered sugar, dry milk powder, vanilla extract and hot water until smooth.
- Strain the glaze through a fine-mesh sieve to remove any lumps.
- Dunk the donuts in the glaze or drizzle the glaze on top.
- Enjoy!
Nutrition Facts : Calories 518 calories, Carbohydrate 99 grams, Fat 7 grams, Fiber 1 gram, Protein 13 grams, Sugar 53 grams
GLAZED APPLE RINGS
great served ala-mode'. also make a great topping for custard. I use the golden delicious apple, but you can use what ever you like.
Provided by chefmick
Categories Dessert
Time 40m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- in sauce pan, combine all ingredients except the apples. boil for 5 minutes.
- wash and core the apples, slice, unpeeled into medium thick rings.
- place in large baking pan and cover with the simmered sauce.
- bake 275 degrees F. until apples are tender. About 30 minutes.
- baste occasionally with syrup.
- remove cloves and cinnamon, serve or refrigerate.
Nutrition Facts : Calories 292.6, Fat 0.3, SaturatedFat 0.1, Sodium 3.5, Carbohydrate 75.9, Fiber 3.4, Sugar 69.9, Protein 0.4
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