formido/recipes-20k huggingface dataset:
apple bread pudding with brandy butterscotch sauce
preheat the oven to 350f
lightly grease a 9- by 13-inch baking dish
crumble the bread into coarse crumbs , using your hands
sprinkle two-thirds of the crumbs into the prepared baking dish
arrange the apple wedges over the bread in rows , overlapping them slightly
combine the eggs , half-and-half , 1 cup of the sugar , 2 teaspoons of the cinnamon , and the nutmeg and cloves in a large bowl
beat well , then pour the mixture over the apples and bread
in another bowl , combine the ground hazelnuts with the remaining bread crumbs , 1 / 4 cup brown sugar , and 1 / 2 teaspoon cinnamon
sprinkle this mixture over the apples and press down gently so it soaks up some of the liquid
bake until the pudding is lightly browned and a knife inserted in the center comes out clean , 60 to 70 minutes
make the sauce while the bread pudding is baking
combine the butter and honey in a deep , medium-sized saucepan and heat over medium-low heat until both are melted and smooth
bring to a boil without stirring and simmer for 5 minutes
reduce the heat and carefully stir in the cream and brandy
cook 1 minute longer
set aside and keep warm until needed
let the bread pudding sit for a few minutes before cutting into serving pieces
drizzle a little of the brandy butterscotch sauce over each serving , passing the extra sauce separately
apple bread pudding with calvados sauce
butter a 6 to 8 cup souffle dish or other baking dish
preheat oven to 325f
melt 2 tablespoons butter in a large skillet over medium-high heat
add the apples and saut about 5 minutes , until the apples start to brown
add 3 tablespoons sugar and saut a minute or two until the sugar caramelizes
remove from heat , transfer to a bowl and add one half of the calvados
melt the remaining 4 tablespoons of butter in the pan over low heat and add the bread , tossing for a few minutes until the bread is coated with the butter
spoon half the apples into the souffle dish and top with half the bread
repeat with the other half of the apples and the other half of the bread
put some water on to heat while you fix the cream
place the half-and-half in a saucepan with the vanilla bean and scald and stir in 1 / 2 cup of sugar , stirring until sugar is dissolved
remove from heat and whisk a little of the cream mixture into the beaten eggs then slowly whisk the eggs into the cream mixture
strain the liquid into the souffle dish and then dust the top of the pudding with the grated nutmeg
place the souffle dish on top of a kitchen towel in a roasting pan in the oven
pour the simmering water into the roasting pan to come halfway up the sides of the souffle dish
bake 40 minutes , until just set
meanwhile , boil the cider until it is reduced by half
sift the remaining sugar with the cornstarch and whisk this mixture into the cider
simmer until thickened , then remove from heat and add remaining calvados
serve the sauce warm on the pudding
apple bread pudding with cranberries
peel , core and cut the apple in wedges and than in thin slices , sprinkle and mix with lemon juice and cinnamon
heat up butter in a shallow pan over medium heat and saut apple for 2-3 minutes to soften
set aside
in a large bowl , whisk the eggs and honey granules until well combined
whisk in the half-and-half , orange zest , and vanilla
add the bread cubes and cranberries and mix well
let stand for 15 minutes so the bread can soak up the custard then add the cooled down apples
preheat oven to 325
put your mixture into a buttered souffle pan
place souffle pan into a roasting pan
place both pans into the oven and fill the roasting pan with boiling water 1 / 2 way up the outside of the souffle pan
bake for about 1 hour
apple bread pudding with hard cider sauce
preheat the oven to 350 degrees f
grease a 10 by 14-inch baking dish with the butter and set aside
in a large bowl , beat the eggs
add the cream , cider , sugar , melted butter , salt , and cinnamon , and whisk to combine
add the bread , fresh and dried apples , and stir to combine
pour into the prepared dish , cover with plastic wrap and refrigerate until the bread is well saturated , up to 1 hour
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bake until the top is golden brown and the center is firm , about 1 hour
remove from the oven and let sit on a wire rack for 15 minutes
cut into pieces and drizzle with the hard cider sauce
serve immediately
hard cider sauce:
in the top of a double boiler , melt the butter over simmering water
add the sugar and whisk to combine , whisking for 1 minute
add the cider and whisk until the sugar is dissolved , 2 minutes
remove from the heat and add the egg yolks , 1 at a time , whisking constantly
return to the heat and continue whisking until the sauce is pale and slightly thickened , 5 minutes
remove from the heat
spoon the sauce over the pudding and serve immediately
apple bread pudding with maple rum sauce
in large bowl , combine bread cubes , apples and raisins
place in greased 9-inch square baking pan
whisk together eggs
stir in eagle brand , hot water , butter and maple extract
pour over bread cube mixture , completely moistening bread
bake in preheated 350f oven for 45-50 minutes or until knife inserted in centre comes out clean
remove from oven and cool slightly
serve warm with maple rum sauce
maple rum sauce - over medium heat , melt together butter , whipping cream and brown sugar until mixture comes to a boil
boil 2-3 minutes
remove from heat
stir in rum and maple extract
serve warm over apple bread pudding
makes about 1 cup
apple bread pudding with vanilla butter sauce
set oven to 350 degrees
butter an 11 x 7-inch baking dish
in a large bowl , combine bread cubes , raisins and apples
in a small saucepan over medium heat , combine 1 cup brown sugar , 1-3 / 4 cups half and half cream and 1 / 4 cup butter
cook and stir until butter melts and the mixture is well blended
pour over bread mixture in the bowl
in a small bowl , combine cinnamon , 1 teaspoon vanilla and eggs
pour the bread mixture into the prepared baking dish , and drizzle egg mixture on top
bake for about 40-45 minutes , or until the center is set , and apple are tender
serve with warm vanilla sauce
to make vanilla sauce: combine white sugar , brown sugar , half and half cream , whipping cream and butter in a saucepan
bring to a boil and simmer for 4 minutes , or until slightly thickened
remove from heat , add in vanilla
mix to combine
apple bread pudding with vanilla sauce
in a large mixing bowl , vigorously whisk the cream , milk , eggs , yolks , brown sugar , salt , vanilla , and tsp cinnamon until blended
add the bread cubes , apples and raisins , and toss several times with a large wooden spoon to ensure even saturation
refrigerate the pudding for at least 2 hours , tossing the mixture occasionally with the wooden spoon to make sure the bread is soaked
fifteen minutes before baking , preheat the oven to 350
grease an 8 inch square baking dish with butter
scoop the pudding into the baking dish
mix the granulated sugar and the remaining cinnamon together and sprinkle it over the bread pudding
place the baking dish in a shallow baking pan on the center oven rack and pour enough hot water into the large pan to come two thirds of the way up the sides of the pudding baking dish
bake the pudding until the top is golden and crisp and has risen in the center , about 50 minutes
remove the pudding from the water bath and allow it to cool while you make the sauce
sauce:
scald the cream , all but cup of the milk , sugar and salt in a heavy medium size saucepan over medium heat
dissolve the cornstarch in the remaining milk in a small cup
stir it into the cream mixture
bring the mixture to a boil over low heat , whisking constantly
continue boiling and whisking until the sauce thickens , about 3 minutes
remove the pan from the heat and stir in the butter , vanilla and nutmeg
allow to cool slightly before serving
apple breakfast bar  gluten free   vegan options
preheat oven to 350 degrees
combine dry ingredients in medium sized mixing bowl
combine wet ingredients in separate bowl , then stir together
spread in 9x9 pan and bake about 25 minutes or until light brown and tests clean with a toothpick
to make it gluten free , substitute your favorite gf flour blend for the whole wheat flour and be sure to use gluten-free oats
when i use the 9x9 pan , i cut it in half one way and quarters the other way to make 8 bars
apple breakfast bars
combine all ingredients, let stand 10 minutes, press mixture into 8" x 8" baking dish, bake at 375 until lightly browned , about 25 minutes, loosen with spatula , and cut into bars while warm, serve hot for breakfast or snack freezes well
apple breakfast cake
peheat oven to 425 degrees f, melt butter in a 12 inch ovenproof frying pan over high heat, add brown sugar and cinnamon , swirling to combine, add apple slices and cook until just starting to soften , about 3 minutes, in a blender , whirl together eggs , bacon , salt , flour and milk, pour egg mixture into pan and bake until puffed and brown , about 15 minutes, sprinkle with lemon juice and powdered sugar, top with cheese , optional
apple breakfast lasagna
in small bowl , mix sour cream with brown sugar and chill
preheat oven to 350f
layer 6 toast slices in greased 13x9 baking pan
cover with ham
sprinkle 1 1 / 2 cup cheese over ham
layer remaining 6 slices toast over cheese
spread pie filling over toast
sprinkle with granola
bake 25 minutes at 350f
top with remaining cheese
bake additional 5 minutes until cheese melts
to serve cut into squares and top with a dollop of sour cream / brown sugar mixture
we also like it with butter and maple syrup and totally omit the sour cream but it is great both ways
apple breakfast popover
in a mixing bowl , beat the egg whites , milk , flour , butter and salt until smooth
pour into an 8-in
square baking dish coated with nonstick cooking spray
bake at 400 degrees f for 20-25 minutes or until golden and puffed
meanwhile , in a small saucepan , combine the apples , jelly , water and cinnamon
heat over low heat until jelly is melted and mixture is heated through
cut popover into quarters
serve with apple topping
apple breakfast wedges
heat oven to 400f generously grease 9-inch glass pie plate with shortening or cooking spray
in medium bowl , mix brown sugar and cinnamon
add apples
toss to coat
set aside
in 2-quart saucepan , heat water and butter to boiling
reduce heat to low
add bisquick mix
stir vigorously until mixture forms a ball
remove from heat
beat in eggs , one at a time
continue beating until smooth
spread batter in bottom of pie plate
arrange apples on top to within 1 inch of edge of pie plate
bake about 23 minutes or until puffed and edges are golden brown
serve immediately
drizzle with syrup , if desired
apple brickle dip
in mixing bowl , beat cream cheese , sugars and vanilla, fold in brickle chips, serve with apples, refrigerate any leftovers
apple brie braid with almonds
thaw dough in refrigerator 12 hours
melt 1 tablespoon butter in a medium nonstick skillet over medium-high heat
add apples
saut 10 minutes
add 1 / 4 cup brown sugar
cook 5 minutes
remove from heat
stir in almonds
roll dough into a 15 x 12-inch rectangle on a lightly floured surface
place on a baking sheet coated with cooking spray
spread apple mixture lengthwise down center of dough
remove rind from cheese
cube
arrange cheese on top of apple mixture
make diagonal cuts , 1 1 / 2 inches apart , on opposite sides of filling to within 1 / 2 inch of filling
fold strips alternately over filling from each side , overlapping at an angle
cover and let rise in a warm place , free from drafts 1 1 / 2 hours or until doubled in size
preheat oven to 350
combine 1 / 4 cup brown sugar and flour in a medium bowl
cut in 1 tablespoon butter with a pastry blender or 2 knives until combined
sprinkle over top of loaf
bake at 350 for 30 minutes or until golden
apple brie quesadillas
in a skillet over medium heat , cook the onions , vinegar , sugar , thyme and rosemary in oil for 10 minutes or until onions are golden
spoon the mixture over half of each tortilla and top with apples and cheese
fold over
cook on a griddle over medium heat for 2-3 minutes on each side or until cheese is melted
apple brine
dump all the ingredients into a large saucepan and bring to a boil over high heat
boil for 15 minutes
strain the brine into a bowl , cool to room temperature , and then chill completely in the fridge before using
add chops to the brine and let them marinate in the refrigerator for 8 to 12 hours
pull them out and dry them off before grilling , or using in a recipe
makes enough for 4-6 pounds of pork
apple broccoli salad
core and chop apples, mix all ingredients together, serve on a bed of lettuce
apple broccoli slaw
vinaigrette: combine first 5 ingredients in a small bowl , stirring well with a whisk
slaw: combine apple , broccoli slaw and dried cherries
drizzle with vinaigrette , toss well to combine
sprinkle with sunflower seeds
chill up to 3 hours
apple brown betty
preheat oven to 375 degrees, in a large mixing bowl combine all ingredients except apples and cream, spread half of the mixture in greased 12x8x2 pan, i use pam, top with half of the apples, repeat layers, bake for 50 minutes, serve warm with nutmeg cream, nutmeg cream:, mix cream with nutmeg
apple brown betty crepes
crepes:
combine flour , sugar and salt in small bowl
add milk , eggs and oil , stirring until smooth
cover and refrigerate 1 hour
spray a 6-inch nonstick skillet lightly with no-stick cooking spray
heat skillet
add 2 tablespoons batter , tilting skillet to make 6-inch crepe
cook over moderate heat 30 to 60 seconds , or until bottom is light brown
turn crepe over
cook 30 to 45 seconds longer or until bottom is light brown
cool on wire rack
lightly spray skillet , if necessary
repeat with remaining batter , spraying as needed
i always cover the crepes with a tea towel while cooking the others
filling:
mix apples , brown sugar , water , honey , lemon juice , cinnamon , salt and nutmeg in medium saucepan
heat to boiling
reduce heat to medium
cover
simmer , stirring occasionally , about 10 minutes , or until apples are tender
combine flour and granulated sugar in small bowl
stir into apple mixture
cook , stirring constantly , 1 to 2 minutes longer , or until mixture thickens
remove from heat
add walnuts and butter , stirring until butter melts
heat oven to 400f
spray a 13 x 9-inch baking pan with no-stick cooking spray
spread about 2 tablespoons filling down center of each crepe
fold opposite edges of crepe over apple mixture
arrange crepes in prepared pan
spread remaining apple mixture over crepes
topping:
combine all topping ingredients in small bowl
sprinkle over crepes
bake 10 minutes , or until hot
top with whipped cream , if desired
apple brown lennie
make topping first: in a mixing bowl , combine flour and brown sugar
using a pastry blender , cut in butter until mixture resembles coarse crumbs
set aside
then make syrup: combine syrup ingredients in a small bowl and stir well
set aside
preheat oven to 350f degrees
lightly grease a 12x8 baking pan
peel , core and slice 10-12 medium-sized baking apples , preferably northern spy
arrange apple slices in bottom of pan and sprinkle with the cinnamon
drizzle with half the syrup , cover with all the topping mixture , then drizzle the remaining syrup over top
bake for 1 hour
serve warm with vanilla ice cream
apple brownies
preheat oven to 350 degrees, mix butter , sugars , eggs and vanilla, mix in flour , baking powder and salt, stir in apples and nuts, spread into a greased 9x9x2-inch baking pan, bake for 35-40 minutes , or until toothpick inserted into center comes out clean
apple bundt cake
preheat oven to 350 degrees f
mix apples , cinnamon and sugar , set aside
mix all the rest of the ingredients , mix well
grease bundt pan
add 1 / 3 of batter mixture to the pan
sprinkle half of the apple mixture over the batter then follow with 1 / 3 batter , and then add rest of apples and top with rest of batter
bake for 55- 60 minutes
apple bundt cake with caramel glaze
set oven to 350f
set oven rack to second-lowest position
grease a 12-cup bundt pan
in a bowl , sift flour , cinnamon , baking soda , baking powder and salt
sprinkle 3 tablespoons of the flour mixture into the bundt pan and tilt pan to coat
in another bowl , place the chopped apples and 2 tablespoons of the flour mixture
toss to coat
in another bowl combine 1-1 / 4 cups brown sugar , 1 cup white sugar , vegetable oil , eggs and vanilla
beat with an electric mixture until combined and thick
gradually beat in the remaining flour mixture until combined
fold in the chopped apple mixture and pecans into the batter
transfer to prepared bundt pan
bake for about 1 hour or until the cake tests done
transfer the cake to a rack then prepare the caramel glaze
to make the glaze: melt butter in a small heavy-bottomed saucepan
whisk in 1 cup brown sugar then the half and half or cream
continue whisking until the glaze is smooth and comes to a boil
add in 1 teaspoon vanilla , and remove from heat
spoon about 1 / 4 cup of the hot glaze over the warm cake that is still in the pan
let the cake sit for 15-20 minutes to absorb the glaze
turn the cake onto a platter , then pour the remaining glaze over the cake
let stand until cool before slicing
apple burritos
preheat oven to 350 degrees
using a 9x13 inch cake pan , lightly grease or spray with nonstick cooking spray
spread approximately 1 / 4 cup of pie filling on each tortilla and roll up the same as enchiladas
lay each side by side in pan
in medium saucepan , combine water , sugar , margarine , nutmeg , cinnamon and vanilla
heat over med to high heat until margarine is melted and sugar is dissolved
pour this sauce over the burritos
bake 30 minutes
remove from oven and push burritos down into sauce
cover with foil and bake 15 more minutes
apple butter
core and quarter peeled apples, in a 4-6 quart kettle comine apples and cider, cook about 30 minutes or until soft, blend, boil gently for 30 minutes , stirring often, add sugar and spices, cook and stir often until sugar dissolves, boil gently , stirring frequently til desired thickness
apple butter   pecan quick bread
cream butter and sugar, add egg and beat well, combine buttermilk and soda, combine flour and spices, add alternately with buttermilk , beginning and ending with flour, stir in apple butter and pecans, pour into greased and floured 9 x 5 x 3-inch loaf pan, bake at 350f for 1 hour or until wooden pick inserted comes out clean, cool in pan for 5 minutes, remove to wire rack and cool completely
apple butter  bread machine
place all ingredients in bread pan, set to jam cycle and start, after cycle is finished , pour into containers and refrigerate
apple butter  super easy
core and chop apples into medium size pieces
no need to chop into little pieces
make sure to leave the peels on !
heat the apples and apple cider in a large pot over medium / high heat to a boil
reduce heat and simmer for 30 minutes
the mixture will get really mushy
puree apple mixture right in pot with electric soup mixer
or remove mixture from pot and blend or run through a mill
you want the mixture to be completely soft and smooth - no lumps
return apple mixture to pot
in separate bowl , combine sugar , cinnamon , nutmeg , and pectin and stir together
add sugar / spice / pectin mixture into apple mixture with lemon juice and stir
cook for another 30 minutes
remove from heat and fill jars to 1 / 4" of top
recipe makes approximately 11 half-pint 8 oz
jars
wipe rims clean and screw on 2-piece lids
submerge sealed jars into hot water at 200 degrees for 10 minutes
you will hear a "pop" sound once jars are removed from water - that is when the lids are sealed
let cool on your kitchen counter
apple butter    grandma style
in an 8 or 10 quart pot combine apples and cider or juice
bring to boiling
reduce heat
cover simmer for 30 minutes , stirring occasionally
then puree in a food processor or blender
return to pot
stir in sugar , cinnamon , cloves , and allspice
bring to boiling
reduce heat
cook uncovered , over very low heat 11 / 2 hours or till very thick , stirring often
ladle into hot , sterilized half-pint jars , leaving a 1 / 4-inch headspace
wipe jars rims
place lids on jars and screw on the jar rings
process in boiling-water canner 5 minutes
remove jars and cool on racks
makes 5-6 half-pints
apple butter   butter
let butter come to room temperature
cream together butter and apple butter
place in a container , cover and place in refrigerator until set
you may want to put it in the freezer 30 minutes before serving to get it good and solid if putting it out for guests on a platter
apple butter ain t b s recipe
wash your apples and quarter them , place in the stock pot
add the remaining ingredients in the stock pot and cook at very low temperature until apples start to juice
once there is plenty of liquid turn heat up to medium high
cook until mixture starts to thicken
take apples off the stove and cool to room temperature
run apples through a food mill
poor apples back into a suitable size pot for the apple butter
cook down until very thick
sometimes i use a crock pot to finish off the apple butter to the very thick stage to keep from burning it
once apple mixture has thicken , place in large container and refrigerate or this will make about 9 8-ounce canning jars
apple butter and pork tenderloin
using an injection needle , inject apple juice into the the roast in mul
sprinkle with salt
place tenderloin in a 11x7-inch baking dish
add remaining apple juice and let stand 30 minutes or chill 2 hours
bake in preheated 350 degree oven for 15 minutes
drain
stir together apple butter and remaining 4 ingredients
spread or brush over roast
bake an additional 15-20 minutes or until thermometer inserted in thickest part registers 145 degrees
let stand 15 minutes before serving
apple butter baked beans
preheat oven to 375, combine all ingredients in a bowl, mix well, pour mixture into a casserole dish and bake at 375 for 30-35 minutes
apple butter barbecue burgers
in a medium bowl , combine ground beef , onion , brown sugar , garlic powder , cajun seasoning , steak sauce , ground sage , and italian breadcrumbs
form mixture into four patties
for sauce combine tomato sauce , apple butter , and worcestershire sauce in a small saucepan
bring just to boiling
grill or broil burgers for 4 to 6 minutes per side or to desired doneness , brushing with sauce during grilling and after flipping
heat any remaining sauce just until bubbly , serve with burgers on toasted kaiser rolls
apple butter barbecue dipping sauce
mix well and serve with chicken fingers or nuggets
apple butter barbecue sauce
add everything together
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saut the onion in a frying pan with a little bit of olive oil , medium heat
cook till translucent
add the garlic , cook for about a minute
put everything into a sauce pot on medium heat , stir everything together
before a boil begins , drop the heat to low and simmer for 15-20 min
, stirring frequently
take it off heat , let it cool for 30 minute
store it however you wish
it should keep in the fridge for 30 days , in a freezer for longer , or just can it
apple butter bbq sauce
in a small saucepan , combine tomato sauce , apple butter , corn syrup , and worcestershire
bring to boil , then remove from heat
brush meat with sauce during last 10 minutes of grilling
apple butter bread
in a mixing bowl , combine the apple butter , cinnamon and cloves
whisk in the water , then oil , then brown sugar , then the eggs
mix until smooth
sift together , flour , baking soda and salt
then combine with the apple butter mixture and mix until smooth
pour into a greased 9-inch loaf pan or 3 to 4 mini-loaf pans
bake at 350f for 65-70 minutes for the 9-inch pan or 45-50 minutes for the mini-loaves
let stand for 10-15 minutes to cool slightly before removing from the pans and letting cool completely on a wire rack