Nuttyapplebananablast 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 PASTA

Steps:

• Put the nuts and herbs in the food processor and whiz up. The mixture will be fine, but should still have texture, not be completely pulverized.
• Cook the spaghetti in boiling, salted water until al dente. Drain. Toss in a bowl with the nuts (reserving some for garnish), olive oil, cheese, and orange zest, to taste, if using. Serve immediately.

NUTTY APPLE BUTTER

Steps:

• In a greased 5-qt. slow cooker, combine the first 7 ingredients. Cook, covered, on low 8-10 hours or until apples are tender., Whisk in peanut butter until apple mixture is smooth. Cool to room temperature. Store in an airtight container in the refrigerator.

BANANA BLAST I

Steps:

• In a blender combine banana, nutmeg, vanilla, milk and crushed ice. Blend until smooth. Pour into glasses and serve.

APPLE NUT BREAD

Steps:

• In a large bowl, cream the butter and 1 cup sugar. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Combine the flour, baking soda and salt; add to creamed mixture alternately with buttermilk. Stir in apple and nuts. , Pour into a greased and floured 9x5-in. loaf pan. Combine cinnamon and remaining sugar; sprinkle over batter. Bake at 350° for 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from pan to wire rack to cool completely.

BANANA BLAST I

Steps:

• In a blender combine banana, nutmeg, vanilla, milk and crushed ice. Blend until smooth. Pour into glasses and serve.

APPLE PEANUT BUTTER CAKE

Steps:

• Preheat oven to 350 degrees F. Line an 8x8x2-inch square baking pan with Reynolds® Parchment Paper*.
• Whisk together all-purpose flour, whole wheat flour, baking powder, cinnamon, salt, and allspice in a medium bowl. Set aside.
• Cream the sugar and butter with an electric mixer on medium speed in a medium bowl about 2 minutes or until light and fluffy. Add egg; beat to combine. Beat in applesauce and vanilla. Reduce speed to low and gradually add in the flour mixture. Stir in apple and the peanut butter pieces. Spread into prepared pan.
• Bake 35 to 40 minutes or until a toothpick inserted into the center comes out clean.
• Remove from oven and cool 5 minutes in the pan. Lift the cake out of the pan using the parchment paper. Place on a wire rack to cool completely. Using the parchment paper, transfer the cake to a cutting board.
• Drizzle with Peanut Butter Glaze. Allow cake to stand until glaze is set before slicing.
• Peanut Butter Glaze: In a small bowl, stir together 2/3 cups powdered sugar, 3 tablespoons creamy peanut butter, and 2 to 3 tablespoons milk to make a thick glaze of drizzling consistency.

BANANA BLAST I

Steps:

• In a blender combine banana, nutmeg, vanilla, milk and crushed ice. Blend until smooth. Pour into glasses and serve.