APPLE HONEY GLAZED CHICKEN
This is my favorite chicken recipe. Everyone in my family loves this recipe and it is super easy!
Provided by efisher
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 30m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Mix apple jelly, honey, mustard, cinnamon, and salt together in a bowl. Brush chicken breasts with glaze.
- Place glazed chicken breasts on the preheated grill; cook, occasionally brushing chicken with more glaze, until chicken is no longer pink in the center, about 10 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 252.2 calories, Carbohydrate 33 g, Cholesterol 64.6 mg, Fat 2.7 g, Fiber 0.2 g, Protein 23.6 g, SaturatedFat 0.8 g, Sodium 440.9 mg, Sugar 29.8 g
PUFF PASTRY APPLE TARTS GLAZED WITH HONEY
Yield Makes 4
Number Of Ingredients 5
Steps:
- Line 2 baking sheets with parchment paper. Roll out pastry sheet on lightly floured surface to very thin 18x14-inch rectangle. Using small plate as guide, cut out four 7-inch rounds. Transfer 2 rounds to each prepared sheet; cover and refrigerate at least 30 minutes and up to 1 day.
- Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 400°F. Overlap slices from 1/2 apple on each pastry round, leaving 1/4-inch plain border. Sprinkle apple on each tart with 2 1/4 teaspoons sugar, then drizzle with 2 1/4 teaspoons butter.
- Bake tarts until pastry is golden and apples are tender, about 25 minutes. Drizzle each tart with 1 teaspoon honey. Transfer tarts to racks; cool 10 minutes. Serve warm or at room temperature.
APPLE AND HONEY FINANCIER TART
Provided by Francois Payard
Yield Makes 1 9 1/2-inch tart
Number Of Ingredients 20
Steps:
- Sift together the confectioners' sugar, flour, and salt into a bowl.
- Place the butter in a food processor and process until smooth, about 15 seconds. Scatter the flour mixture over the butter, add the egg, and process just until the dough forms a mass; do not overmix. Turn the dough out onto the counter and shape into a disc, wrap in plastic wrap, and refrigerate for at least 2 hours or up to 24 hours. The dough may be well wrapped and frozen for up to 1 month.
- Let the dough stand at room temperature for 15 minutes to soften. Flour 2 pieces of parchment paper. Dust the disc of dough lightly with flour and place in between the parchment sheets. Roll the dough into a 12-inch circle. Lift the dough in the parchment, remove 1 sheet, and flip to transfer the dough into the tart pan. Press the dough into the pan and roll the pin over the top of the pan to remove excess dough. Prick the bottom of the tart shell all over with a fork. Chill the tart shell for 20 minutes. (The tart shell can be refrigerated for up to 24 hours.)
- Preheat the oven to 350° F. Melt the butter in a small skillet over medium heat. Reduce the heat to medium-low and cook the butter until it begins to brown and has a nutty fragrance, about 3 minutes. Set aside to cool.
- In a food processor, pulse the slivered almonds until finely ground, about 45 seconds. Transfer the ground almonds to a medium bowl. Sift the confectioners' sugar over the almonds. Add the flour, cornstarch, and salt and gently whisk to combine.
- In another medium bowl, combine the cooled browned butter, egg whites, honey, and cream. Scrape the seeds from the vanilla bean (reserve the pod for another use) into the bowl and whisk to combine. Add the dry ingredients and whisk just until combined. Set aside.
- and fragrant, about 5 minutes. Add the diced apples, honey, and Calvados and cook, stirring occasionally, until it no longer tastes of alcohol, 2 to 4 minutes. Drain the apples in a strainer set over a bowl, reserving 1/4 cup of the liquid. Transfer the apples to a bowl and stir in the 1/4 cup reserved liquid.
- Place the dough-lined tart pan on a rimmed baking sheet. Spread the apple filling evenly in the tart shell. Scrape the financier batter over the apples, covering them completely.
- Bake the tart until the top is golden brown and a toothpick inserted into the center comes out clean 45 to 50 minutes,. Place the tart on a wire rack.
- Put the honey in a heatproof glass bowl and microwave on high until hot, 10 to 15 seconds (or heat in a small saucepan). Brush the honey over the top of the hot tart. Cool the tart completely before serving.
APPLE FIG BREAD WITH HONEY GLAZE
Switch up your apple baking tradition with this apple-fig quick loaf that's topped in a gooey, honey glaze.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 3h30m
Yield 12
Number Of Ingredients 18
Steps:
- Heat oven to 350°F. Spray bottom of 8x4-inch loaf pan with cooking spray. In medium bowl, stir flour, cinnamon, baking powder, salt, nutmeg and 1/4 teaspoon allspice with whisk.
- In large bowl, beat granulated sugar and oil with electric mixer on medium speed 1 minute or until blended. Beat in egg and egg yolk, one at a time, beating well after each addition. Beat in vanilla.
- Beat flour mixture into sugar mixture alternately with milk on low speed, beating after each addition until smooth. Stir in apples and figs. Pour into pan.
- Bake 55 to 65 minutes or until toothpick inserted in center comes out clean. Cool in pan on cooling rack 10 minutes.
- Loosen sides of loaf from pan; remove from pan and place top side up on cooling rack. Cool completely, about 2 hours.
- In small bowl, beat 1/3 cup powdered sugar, the honey, butter and dash of allspice until smooth, slowly adding additional powdered sugar for desired glaze consistency. Spread glaze over top of loaf. Let stand until set. (Glaze will remain slightly tacky to the touch.) Wrap tightly and store in refrigerator.
Nutrition Facts : Fat 2, ServingSize 1 Serving, TransFat 0 g
HONEY-GLAZED GERMAN APPLE CAKE RECIPE BY TASTY
This delicious butter cake is a slightly sweeter and more festive spin on a German tea-time classic. Making this cake a day ahead of serving allows the apples to infuse the cake, and it means there's one less thing to do the day of. Pair with ice cream or fresh unsweetened whipped cream!
Provided by Betsy Carter
Categories Desserts
Time 1h5m
Yield 12 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 335°F (170°C). Grease a 9-inch (22 cm) tart pan (with a removable base) with butter, then dust with flour, turning to coat evenly and tapping out the excess.
- In a large bowl, cream the sugar, butter, and lemon zest together with an electric hand mixer until light and fluffy, 2-3 minutes.
- Make a well in the center of the creamed sugar and butter. Add the eggs, vanilla, and salt to the well. Beat to combine.
- Sift in the flour and baking powder, then beat just to incorporate. The batter will be thick and sticky.
- Using a rubber spatula, transfer the batter to the prepared tart pan and spread in an even layer, starting at the center and working toward the outer edges.
- Cut lobes off of the apples, then discard the cores.
- Stick a skewer crosswise through the flat side of each apple wedge, just deep enough so the skewer is not exposed; this will prevent the knife from cutting all the way through the apple. Set the apples flat-side down and thinly slice lengthwise, stopping your knife when you hit the skewer. Remove the skewers.
- Arrange the apples in a circle pattern over the batter and gently push in to submerge slightly.
- Bake the cake for about 45 minutes, or until a toothpick inserted in the center comes out almost completely clean. The cake will brown around the edges before it's done.
- In a small bowl, mix together the honey and water.
- Brush the honey mixture over the top of the warm cake.
- The cake can be served immediately, but it is even better the next day, as the apples will infuse the cake with their flavor when left to sit covered at room temperature overnight. Remove the tart ring, then slice and serve.
- Enjoy!
Nutrition Facts : Calories 134 calories, Carbohydrate 29 grams, Fat 1 gram, Fiber 1 gram, Protein 2 grams, Sugar 18 grams
APPLE & HONEY GLAZE
Make and share this Apple & Honey Glaze recipe from Food.com.
Provided by Shirl J 831
Categories Sauces
Time 5m
Yield 1 cup
Number Of Ingredients 6
Steps:
- In a small bowl, combine all ingredients.
- Spoon 3/4 mixture over ham during the last 30 minutes of baking time.
- Heat remaining sauce and serve with ham.
Nutrition Facts : Calories 772.4, Fat 2.5, SaturatedFat 0.2, Sodium 94.8, Carbohydrate 198.6, Fiber 4.7, Sugar 146.1, Protein 2.6
FRESH APPLE CAKE WITH HONEY GLAZE
I found this recipe on a FaceBook page called Slice of Life!!! It is so good and moist I just had to share it.
Provided by Ann McCue
Categories Other Snacks
Time 1h15m
Number Of Ingredients 15
Steps:
- 1. Preheat oven to 325 degrees lightly grease or spray bundt pan
- 2. In a bowl mix the apples, walnuts, vanilla and cinnamon. set aside. In a seperate bowl sift together the flour, soda and salt.
- 3. Beat sugar,oil and eggs in large bowl. Add dry ingredents and beat until combined. (Batter will be thick) Fold in apple mixture.
- 4. Scrape batter into sprayed bundt pan and bake on center rack for 1 to 1 1/2 hours. ( mine took 1hr 15 minutes) Allow cake to cool 45 minutes or so. turn onto plate and drizzle with glaze
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APPLE CAKE WITH HONEY GLAZE RECIPE
From shugarysweets.com
4.9/5 (19)Total Time 1 hr 45 minsCategory CakeCalories 559 per serving
- In a bowl, mix together the apples, walnuts, vanilla, and cinnamon. In a separate bowl, sift together the flour, baking soda, and salt.
- Using an electric mixer beat the sugar, oil, and eggs in a large bowl. Add in the dry ingredients and beat until completely combined. Fold in the apple mixture.
- Scrape the batter into a lightly greased Bundt pan or tube pan.Bake in a 325 degree F oven for 1 hour and 30 minutes or until a tester inserted into the middle of the cake comes out clean (for dark pans it may be a little shorter).
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