APPLE-CHEDDAR WAFFLES
We used self raising flour, which has both leavening and salt in it, as a shortcut ingredient to make these savory and fluffy waffles. A small bit of sugar in the batter doesn't add detectable sweetness, but keeps the waffles moist and helps the exterior crisp up when cooking.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 225˚ F or 250˚ F (as low as your oven will go). Combine the melted butter, milk and eggs in a large bowl; whisk to combine. Add the flour and confectioners' sugar and stir to moisten, then add the apple and cheese and stir until well blended. Set aside.
- Heat a waffle iron according to the manufacturer's instructions. Working in batches, lightly butter the waffle iron, then ladle in some of the batter. Close the iron and cook until the waffles are browned and crisp, 5 to 7 minutes. Remove to a baking sheet and keep warm in the oven while you cook the remaining waffles.
- Meanwhile, mix the maple syrup and mustard together in a small bowl. Toss the greens with the vinegar, olive oil and a pinch each of salt and pepper in a large bowl. Divide the waffles among plates, along with the salad. Drizzle the maple mixture over the waffles or serve on the side for dipping.
Nutrition Facts : Calories 800, Fat 43 grams, SaturatedFat 24 grams, Cholesterol 192 milligrams, Sodium 1080 milligrams, Carbohydrate 84 grams, Fiber 4 grams, Protein 19 grams, Sugar 33 grams
APPLE CHEDDAR FOLDOVERS
I couldn't quite find a recipe for these and I knew exactly what I wanted. These were a big hit with my kids. I'm not sure if it's the gooey cheese, the crunchy apple, or the flaky crust, but whatever it is, it makes them disappear quick.
Provided by Beth Gordon @egordon12020
Categories Fruit Appetizers
Number Of Ingredients 4
Steps:
- Preheat oven to 375F. Open and unroll crescent rolls onto pan.
- Spread a light layer of cream cheese onto each crescent triangle.
- Top each with a couple slices of apple. I used a granny smith. (it stayed mostly crunchy during baking)
- Top with 1/2 slice of cheddar cheese.
- Fold over bottoms of triangles. Bake in oven at 375F for 11-13 minutes or until crescents are golden.
FLAKY APPLE FOLDOVERS
Family members have been making these since the 1980's when we found the recipe from Pilsbury Hungry Jack Biscuits. If you love fried pies, this is better as it is baked and not fried. Made these today (12/25/13) with apple and cranberry filling! :)
Provided by Sharon Whitley
Categories Other Snacks
Time 35m
Number Of Ingredients 6
Steps:
- 1. Heat oven to 375. Separate dough into 10 biscuits. Press or roll each to a 4 inch circle.
- 2. In a small bowl, combine sugar, cinnamon and nutmeg. Spoon about 2 tablespoons apples onto center of each flattened biscuit. Spoon 1 teaspoon sugar mixture over apples. Fold dough in half over filling: press edges with fork to seal.
- 3. Dip both sides of each in margarine, then in remaining sugar mixture. Place in ungreased 13 x9 inch pan or jelly roll pan. Bake for 15-20 minutes or until golden brown. Remove from pan to cool. Serve warm or cool.
APPLE TURNOVERS
Delicious, yet so easy to make. Anyone can do these classic apple turnovers!
Provided by Maureen O'leary
Categories Desserts Fruit Dessert Recipes Apple Dessert Recipes
Time 55m
Yield 8
Number Of Ingredients 12
Steps:
- Combine the lemon and 4 cups water in a large bowl. Place the sliced apples in the water to keep them from browning.
- Melt butter in a large skillet over medium heat. Drain water from apples, and place them into the hot skillet. Cook and stir for about 2 minutes. Add brown sugar, and cinnamon, and cook, stirring, for 2 more minutes. Stir together cornstarch and 1 tablespoon water. Pour into the skillet, and mix well. Cook for another minute, or until sauce has thickened. Remove from heat to cool slightly.
- Preheat the oven to 400 degrees F (200 degrees C).
- Unfold puff pastry sheets, and repair any cracks by pressing them back together. Trim each sheet into a square. Then cut each larger square into 4 smaller squares. Spoon apples onto the center of each squares. Fold over from corner to corner into a triangle shape, and press edges together to seal. Place turnovers on a baking sheet, leaving about 1 inch between them.
- Bake for 25 minutes in the preheated oven, until turnovers are puffed and lightly browned. Cool completely before glazing.
- To make the glaze, mix together the confectioners' sugar, milk and vanilla in a small bowl. Adjust the thickness by adding more sugar or milk if necessary. Drizzle glaze over the cooled turnovers.
Nutrition Facts : Calories 561.9 calories, Carbohydrate 80 g, Cholesterol 7.8 mg, Fat 25.9 g, Fiber 2.4 g, Protein 4.8 g, SaturatedFat 7.7 g, Sodium 183.9 mg, Sugar 49.8 g
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EASY APPLE TURNOVERS RECIPE - PILLSBURY.COM
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3.5/5 (135)Category DessertServings 4Total Time 1 hr 15 mins
- In 2-quart saucepan, mix apples, brown sugar, 1 tablespoon of the water and the lemon juice. Cook over medium heat, stirring occasionally, until bubbly. Reduce heat to low; cover and cook 6 to 8 minutes, stirring occasionally, until apples are tender.
- In small bowl, mix flour, granulated sugar and salt. Gradually stir into apple mixture, cooking and stirring until mixture thickens. Remove from heat; stir in butter and vanilla. Cool 15 minutes.
- Remove pie crust from pouch; unroll crust on ungreased cookie sheet. Spoon cooled fruit mixture evenly onto half of crust to within 1/2 inch of edge.
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- In a large bowl of the bowl of a stand mixer fitted with a kneading hook, combine 2 cups of the flour, the salt, sugar and instant yeast. Mix to combine. Add the lukewarm water, milk and melted butter or oil. Mix to combine. Begin adding the remaining flour, 1/4 cup at a time, until you have a soft and smooth dough that is moist, but not tacky. Remove dough to a greased bowl, cover with plastic wrap and allow to rise until doubled, 45-60 minutes.
- Remove dough to a floured surface. Roll in to a rectangle, approximately 12 inches wide by 18 inches long. (*Note: If you shredded apples are really moist, spread onto some paper towel and top with more paper towel to blot up excess moisture, before putting on the dough). Spread the shredded apples over surface, in a single layer, leaving a 1-inch margin on the longest sides (apple should cover dough well in a single layer. You may need to add a bit more). Top with shredded cheese. Starting with the long sides, roll the dough jelly-roll style (the best technique here is to lift gently and flop forward), until you reach the end. Pinch seams and ends together.
- Using a sharp knife, cut down the centre of the roll from one end to the other. Carefully place the two pieces side by side, with the cut side facing up. Pinch together the two pieces of dough at one end. Proceed to braid the two pieces together, by lifting on piece over the other and then repeating a couple of times. Pinch together the other end.
- Grease a 9×5-inch loaf pan. Using a spatula or a bench scraper, carefully lift the braided dough in to the pan. Spray a piece of plastic wrap with cooking spray and place over top of pan. Allow to rise until dough has risen about an inch above the pan in the centre.
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