Iced Apple Softies Recipes

CREAMY ICED APPLESAUCE BARS

Steps:

• Blend applesauce, milk, warm water, orange juice, poppy seeds, cinnamon, and nutmeg together in a blender until smooth. Pour into a loaf pan, cover with plastic wrap, and freeze until very cold, at least 1 to 2 hours. Cut into squares or bars and top with a dollop of dulce de leche.

GLAZED APPLE COOKIES

Steps:

• Beat shortening and brown sugar together until light and fluffy. Beat in egg and blend thoroughly.
• Stir together flour, baking soda, salt, cinnamon, cloves and nutmeg.
• Stir half the dry ingredients into creamed mixture. Stir in nuts, apple and raisins, then stir in remaining half of dry ingredients and milk. Mix well.
• Drop from tablespoon 1 1/2 inches apart onto lightly greased baking sheet. Bake in a preheated 400 degree oven for 10-12 minutes. Remove cookies to racks and while still warm, spread with glaze.
• To make Glaze: Combine powdered sugar, butter, vanilla and enough cream to make glaze of spreading consistency. Beat until smooth. Spread on warm cookies.

ICED APPLE SOFTIES

Steps:

• Preheat the oven to 350*.
• Grease several baking sheets or coat with nonstick spray.
• In a large saucepan over medium-high heat, stir together the fresh and dried apples, apple jelly, cinnamon and nutmeg. Cook, stirring frequentlym until the jelly melts and the fresh apples are softened, about 5 minutes, be careful not to burn.
• Let stand or refrigerate until cooled to room temperature.
• In a medium bowl, thoroughly stir together the flour, baking soda, and salt and set aside.
• In a large bowl, with electric mixer on medium speed, beat together the butter and brown sugar until well blended and fluffy. Add the egg yolk and beat until incorporated. Gently beat in half of the flour mixture. Add the cooled apple mixture and beat until well blended. Stir in the remaining flour mixture until evenly incorporated.
• Let the dough stand for 5 minutes or until firmed up slightly. Using an 1/8 cup measure or coffee scoop, drop dough onto the baking sheets, spacing about 3" apart. With a greased hand, pat down the cookie tops until flat.
• Bake the cookies, one sheet at a time, in the middle of the oven for 9-12 minutes or lightly tinged with brown all over and barefly firm when pressed in the centers. Reverse the sheet from back to front halfway through baking, to ensure even browning. Transfer the sheets to a wire rack and let cookies stand until the cookies firm up slightly 1-2 minutes.
• Using a spatula, transfer the cookies to wire racks to cool completely.
• FOR THE ICING: In a small bowl, stir together the powdered sugar, corn syrup, vanilla and enough drops of warm water to a thin icing.
• Spoon the icing into a paper cone or small pastry bag fitted with a fine writing tip.Set the wire racks with cookies over wax paper to catch drips.
• Drizzle the icing back and forth over the cookies to form thin, decorative lines. Let stand until the icing completely sets, about 30 minutes.
• Store in an airtight container for up to 1 week or freeze for up to 2 months.

BAKED APPLE SLICES

Steps:

• Preheat oven to 350°. Place apples in a greased 1-qt. baking dish. In a small bowl, combine sugar, cider, flour, cinnamon, nutmeg and ginger; pour over apples. Dot with butter. Sprinkle with nuts. , Bake, uncovered, until apples are tender, 45-60 minutes. Serve warm with ice cream.

BUZZED APPLE PIE FILLING (FOR CANNING)

Steps:

• Toss apple slices with lemon juice in large (enormous!) bowl and set aside.
• In a large stock pot, combine sugar thru nutmeg. Combine water & juice and pour into pot. Bring to a boil and add butter, vanilla, and Amaretto. Stir FREQUENTLY.
• Boil for 3-4 minutes, stirring constantly, until desired consistency.
• Add apples then return to a simmer. Cover and cook 8-10 minute or until apples start to soften.
• Pour into sterilized jars, leaving 1 inch head space. Seal; water bath for 25 minutes.