Sauteedappleswraisinscognac8 Recipes

SAUTEED APPLES

Steps:

• Cook butter in large nonstick skillet over medium-high heat until beginning to brown. Add apples and sauté until tender, about 9 minutes. Add all remaining ingredients; stir to blend. Cool. (Can be made 2 days ahead. Cover and chill.)

SAUTEED APPLES WITH CURRANTS AND COGNAC

Steps:

• Melt butter in a nonstick skillet. Add apples and sprinkle with sugar. Saute, stirring constantly with a wooden spoon until apples begin to get tender, about 2 to 3 minutes.
• Add currants and saute for another couple of minutes to heat them through and continue to cook the apples. Remove the skillet from the heat, stir in the rum and swirl the apples around until it is absorbed. If you wish, top with chopped nuts, whipped cream or vanilla ice cream.

SWEET GHERKINS

Steps:

• Wash cucumbers, blossom, ends removed. Use the littlest ones you can find!
• FIRST DAY:
• In the afternoon, place cucumbers in large bowl and cover with boiling water; let stand 6 hours or overnight.
• SECOND DAY:.
• In the morning, drain cucumbers and cover with fresh boiling water. Let stand 6 hours.
• In the afternoon, drain cucumbers; add salt; cover with fresh boiling water.
• THIRD DAY:.
• In the morning, drain cucumbers; prick with fork. Combine 3 cups of the sugar, 3 cups of the vinegar, herbs, and spices (except vanilla extract) in a pan. Heat to the boiling point and pour over cucumbers.
• In the afternoon, drain syrup mixture into a large pan; add 2 cups of the sugar and 2 more cups of the vinegar. Heat to boiling and pour over cucumbers. Cover and let stand.
• FOURTH DAY:.
• In the morning, drain syrup mixture into a large pan; add 2 cups of the sugar and 1 cup of the vinegar. Heat to boiling and pour over pickles.
• In the afternoon, prepare jars. Drain syrup mixture off pickles into large pan; add remaining 1 cup of sugar and the vanilla extract (if using) to syrup; heat to boiling. Pack pickles into clean, hot jars. cover with hot syrup leaving 1/2 inch head space; seal. Process in boiling water bath for 10 minutes.

SAUTéED APPLES

Steps:

• In a large skillet or saucepan, melt butter on medium heat. Add apples, stirring constantly until apples are almost tender; 6-7 minutes. Dissolve cornstarch in water; add to skillet. Stir in brown sugar, cinnamon & nutmeg. Boil for 2 minutes, stirring. Remove from heat and serve warm. If glaze is not thick enough for your liking, add 1 teaspoon of cornstarch mixed with 1 teaspoon water at a time until desired thickness.

SAUTEED APPLES W/RAISINS & COGNAC (#8)

Steps:

• Melt butter in a non-stick skillet. Add apples & sprinkle w/sugar.
• Saute (stirring constantly w/a wooden spoon) till apples begin to get tender (about 2-3 min).
• Add raisins & saute for a couple of min to heat them through & continue to cook the apples.
• Remove the skillet from the heat, stir in the cognac & swirl the apples around til it is well-mixed into the sauce.
• Serving Suggestions: If you want to serve hot (or warm), use apple mixture to top pound cake slices or vanilla ice cream & sprinkle w/the chopped pecans. -- If you want to serve cold, refrigerate mixture till ready for use & then assemble the desserts as already stated.