Goldenapplebake Recipes

GOLDEN RUGELACH

Steps:

• For the dough: Pulse the flour, sugar and salt in a food processor until combined. Add the butter and pulse until it resembles coarse sand with some pea-size pieces of butter, about 20 pulses. Add the cream cheese and sour cream and pulse until it comes together in a rough dough, with some uneven pebble-size pieces. Turn the dough out onto a floured work surface and divide into four equal portions. Pat each portion into a flat square and wrap in plastic wrap. Freeze for 15 minutes.
• For the filling: Meanwhile, chop the hazelnuts in a clean food processor. Add the preserves, raisins and salt and puree to make a very smooth paste.
• Roll a portion of dough into a 6- by 14-inch rectangle about 1/4 inch thick. (Don't worry about slightly rough edges; these will be rolled inside of the rugelach.) Spread one-quarter of the filling over the surface with a small spatula. Starting with a long side, roll the dough up into a tight cylinder, ending with the seam on the bottom. Press the top slightly to flatten and wrap in plastic wrap. Freeze for another 15 minutes. Repeat with the remaining dough and filling. (The cylinders can be frozen for up to a month.)
• Meanwhile, preheat the oven to 375 degrees F and evenly position the racks. Line two baking sheets with parchment paper or silicone baking mats.
• Slice the cylinders into 1 1/2-inch pieces and place seam-side down on the prepared sheets. Whisk the egg yolks together and brush over the tops. Sprinkle with sugar and bake until pale golden and crispy on top, about 25 minutes.
• Remove from the oven and let cool slightly on the baking sheets. Carefully transfer the rugelach to a rack to cool. Store in a tightly sealed container for up to 3 days.

GOLDEN POUND CAKE

Steps:

• In a stand mixer, fitted with the batter blade, cream the butter and the sugar for 8 minutes on medium speed, scraping down the sides often with a rubber spatula. Lower the speed to medium- low and add the eggs, 1 at a time, combining well after each addition. Add the vanilla and the orange and lemon zest.
• Add half of the flour, with the mixer off, then turn the mixer on low speed to combine. Add the buttermilk and cream and when well combined add the remaining flour. Continue to mix for an additional 3 minutes on medium-low speed.
• Butter and flour a tube pan. Pour the batter into the pan, tapping the pan on the counter a few times to eliminate air bubbles and put in a cold oven. Set the oven to 325 degrees F and after 45 minutes, carefully rotate the cake and continue to bake another 30 to 40 minutes. Check by inserting a wooden skewer into the center and when it comes out dry, remove the pan from the oven. The cake will fall a bit, but let it rest for 30 minutes. Run a sharp, thin knife around the edges of the pan and let rest for 10 minutes more.
• Invert the cake onto a parchment lined cooling rack.
• Cook's Note: Put a piece of parchment paper on top of the cake and pan, then flip gently over and allow to cool to room temperature.
• Dust with the confectioners' sugar, then slice and serve with Cranberry Citrus Glaze.
• In a small saucepan, over medium heat, add the cranberries and water. Cook until the cranberries start to pop, about 3 minutes, then add the remaining ingredients and reduce the heat to low. Simmer until thickened, about 15 minutes. Puree with stick blender and strain into a serving bowl. Serve or refrigerate until ready to use.
• Cook's Note: This glaze can be made ahead.

GOLDEN APPLE SNACK CAKE

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add egg. Combine the flour, baking soda and cinnamon; gradually beat into the creamed mixture. Fold in apples and pecans., Transfer to a greased 9-in. square baking pan. Bake at 350° for 32-38 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

GOLDEN APPLE BAKE

Steps:

• Set oven to 325 degrees.
• Grease a 13 x 9-inch baking pan.
• In a medium bowl beat eggs and vanilla with a fork.
• Add in both sugars and beat until well combined.
• Add in the oil and beat until very well combined.
• In a bowl sift all dry ingredients except 1 cup flour.
• Stir the dry ingredients into the egg mixture.
• Lay the apples on top of mixture, then the raisins, then add the reserved 1 cup of flour on top and mix all together until well combined.
• Transfer to prepared baking pan.
• Bake for 45-60 minutes.

GOLDEN APPLE BUNDLES

Steps:

• Preheat oven to 450°. In a large bowl, combine apples, walnuts, brown sugar, raisins, flour, lemon zest and cinnamon; set aside. , Roll pastry to 1/8-in. thickness. Cut into 5-in. circles. Spoon about 1/4 cup apple mixture into center of each circle. Moisten edges of pastry with water. Fold over and seal edges with a fork. , Place on a greased baking sheet. Bake 10 minutes. Reduce heat to 400° bake 10 minutes. Brush each with milk and sprinkle with sugar; return to oven for 5 minutes.

GOLDEN APPLE CRISP

Steps:

• In a large bowl, combine the first nine ingredients. Pour into a greased 13-in. x 9-in. baking dish., In a small bowl, combine the flour, oats and sugars. Cut in butter until crumbly; stir in almonds. Sprinkle over fruit mixture., Bake, uncovered, at 375° for 40-50 minutes or until topping is golden brown and filling is bubbly.

CARAMEL APPLE BAKE RECIPE BY TASTY

Steps:

• Preheat oven to 350ºF (180ºC).
• Core apples and cut into ¼-inch (6 mm) slices, then cut those slices in half width-wise.
• In a large bowl, combine apples and all filling ingredients. Stir well and transfer to a 13x9 inch (23x33 cm) baking dish.
• For the topping - in a separate bowl, combine all topping ingredients and mash together with a fork until it forms into small and medium-sized clumps.
• Sprinkle the topping evenly over the apples.
• Bake for 40-45 minutes or until the liquid has thickened and the apples are tender.
• Cool for 10 minutes and serve with a scoop of vanilla ice cream.
• Enjoy!