Nutty Apple Syrup Recipes

NUTTY APPLE CRISP

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Toss apples with lemon juice and water in a shallow 2 quart baking dish.
• In a large bowl, combine flour, oats, sugar, nutmeg, and salt. Mix to blend thoroughly. Cut in the butter or margarine until mixture resembles coarse crumbs. Mix in walnuts. Crumble over apples to cover completely.
• Bake for 40 to 45 minutes until top is lightly browned. Serve warm or at room temperature.

NUTTY APPLE SYRUP

Steps:

• In a small saucepan, combine sugars and water. Bring to a boil; cook and stir for 2 minutes. Remove from the heat; stir in the jelly, pecans and maple flavoring. Refrigerate leftovers.

GLUTEN-FREE NUTTY APPLE CRISP

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Fill a baking dish with apples and sprinkle cinnamon to taste over the apples.
• Mix walnuts, pecans, and brown rice flour together in a bowl. Add grapeseed oil, maple syrup, and cinnamon; stir until completely combined. Spread nut topping over apples.
• Bake in the preheated oven until apples are cooked through, 30 to 40 minutes.

APPLE SYRUP

Steps:

• In a large pot, bring the cider to a boil over medium-high heat. Boil the cider until it has reduced to a thin syrup (you should have about 1/2 cup), approximately 25 minutes. Cool and store at room temperature.

APPLE CIDER SYRUP

Steps:

• In a 1-quart, heat proof, microwavable measuring bowl, mix all of the ingredients. Heat in the microwave on high for about 5 minutes or until the butter is completely melted. Stir and heat until mixture is reduced to 1 1/2 cups, about 10 minutes. Let stand at room temperature for about 30 minutes until slightly thickened.
• Hints for success: - Be sure to heat the griddle before pouring your pancake batter. - Using a copper bowl to whisk the egg whites will give you more volume. - Do not whisk the whites until they appear dry. They should be stiff, yet moist. - Fold the whites and the squash mixture gently. If you over do it you will deflate the whites and have tougher, flatter pancakes. - The syrup is rich and full of flavor. You can make it the night before, refrigerate it and reheat the next morning. - Use the freshest apple cider you can find. If you use apple juice, try to use one that is not overly sweet.

APPLE SYRUP

Steps:

• Combine apple juice and sugar in heavy large saucepan. Bring to boil over medium-high heat, stirring until sugar dissolves. Boil 10 minutes. Add apple and raisins and boil until mixture is reduced to 1 1/2 cups, about 15 minutes longer. Stir in butter and cinnamon. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over low heat until heated through.) Serve warm.

NUTTY APPLE DUMPLINGS

Steps:

• Heat oven to 400°F.
• Place 1 pie crust on lightly floured surface; roll out to 10-1/2-inch round. Cut into 10x8-inch rectangle. Repeat with remaining pie crust. Discard pastry scraps or reserve for use in decorating tops of dumplings. (See tip.) Cut each rectangle into 4 smaller rectangles.
• Place 1 apple piece in center of each pastry rectangle. Sprinkle evenly with 3 Tbsp. nuts and 1/2 tsp. apple pie spice. Gather 4 corners of each pastry rectangle over apple; pinch seams and points together to seal. Place on baking sheet sprayed with cooking spray.
• Bake 30 to 35 min. or until golden brown. Cool slightly.
• Cook syrup with remaining nuts and apple pie spice in saucepan on medium heat 5 min. or until heated through, stirring frequently. (Do not let mixture come to boil.) Drizzle over warm dumplings just before serving; top with COOL WHIP.