APPLE STACK CAKE
My mom loved to bake this sky-high apple stack cake. Layer the apple goodness two days before serving. Later, a dusting of confectioners' sugar is the only topping you'll need. -LeVa Clement, Jackson, Missouri
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 16 servings.
Number Of Ingredients 13
Steps:
- Place apples and water in a 6-qt. stockpot; bring to a boil. Reduce heat; simmer, uncovered, 40-45 minutes or until apples are softened, stirring occasionally. Mash into a chunky sauce. Stir in brown sugar and pie spice; simmer, uncovered, 10-15 minutes longer or until liquid is absorbed and sauce is thickened. Cool completely., Preheat oven to 400°. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking powder and baking soda; add to creamed mixture alternately with buttermilk, beating well after each addition., Divide dough into 8 portions; shape each into a disk. Cut out eight 9-in. circles of parchment. With a floured rolling pin, roll out a dough disk to fit each parchment circle. Transfer to baking sheets. Bake until golden brown, 10-12 minutes. Remove from pans to wire racks to cool completely., Place1 layer on a serving plate; spread with 2/3 cup filling. Repeat layers. Top with remaining cake layer, wrap tightly in plastic wrap; refrigerate 1-2 days or until layers soften. If desired, sprinkle cake with confectioner's sugar.
Nutrition Facts : Calories 506 calories, Fat 13g fat (8g saturated fat), Cholesterol 54mg cholesterol, Sodium 313mg sodium, Carbohydrate 94g carbohydrate (55g sugars, Fiber 4g fiber), Protein 6g protein.
MAPLE BACON, SCALLOP, AND APPLE STACKS
[DRAFT]
Provided by Food Network
Time 20m
Yield 8 Servings
Number Of Ingredients 9
Steps:
- 1. In a large skillet, cook the bacon over medium heat, turning occasionally, until browned and crisp, about 8 minutes. Drain on paper towels.
- 2. While the bacon cooks, pat the scallops dry and sprinkle with the salt and cayenne. To the bacon fat in the pan, add the butter and turn the heat to high. When the butter foam subsides, add the scallops in a single layer. Cook, turning once, until nicely browned and just opaque throughout, about 2 minutes. Transfer to a plate.
- 3. Drain any remaining fat from the skillet. Add the Crown Royal® Maple Finished Whiskey and boil, stirring and scraping the browned bits from the pan, until reduced to 3 tablespoons, about 5 minutes. Stir in the sugar until the mixture becomes syrupy and thick, about 1 minute, then turn the heat to low. Break each strip of bacon in half and add to the syrup. Cook, turning, until well coated and caramelized.
- 4. On each apple slice, stack a scallop and a piece of bacon. Garnish with red onion slices and serve.
APPLE STACKS
Make and share this Apple Stacks recipe from Food.com.
Provided by White Rose Child
Categories Breakfast
Time 8m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- Slice apple, vertically. Like so you have thin, round slices. When you come to the core halfway through, turn apple and make more slices. Then when you get back to the core simply chop off the crescent-shaped pieces on the side of this "core slice" and snack on them while you --
- Slice the banana into medium-thick rounds.
- Stir raisens into the shredded carrot.
- Now to assemble stacks: Spread some almond butter (or your favorite nut butter) on a slice of apple. Place two or three banana slices on top. Then scoop some of the carrot/raisen mix on top of the bananas.
- Eat carefully, it can fall apart! Makes me feel like I'm eating a plateful of appetizers :-).
Nutrition Facts : Calories 467.9, Fat 19.8, SaturatedFat 2, Sodium 182.9, Carbohydrate 75.7, Fiber 11.1, Sugar 46.2, Protein 7.4
APPLE SNACK STACKS
A delicious way to eat an apple a day-stuffed with peanut butter or cheese!
Provided by Betty Crocker Kitchens
Categories Snack
Time 45m
Yield 4
Number Of Ingredients 2
Steps:
- Wash apples; remove core, leaving apples whole. Fill center of each apple with about 2 tablespoons peanut butter, packing gently. Wrap each tightly in plastic wrap. Refrigerate until filling is set, about 30 minutes.
- Cut each apple crosswise into 1/2-inch-thick slices. Divide slices into 4 portions; wrap each portion tightly in plastic wrap. Refrigerate until serving time.
Nutrition Facts : Calories 150, Carbohydrate 14 g, Cholesterol 0 mg, Fat 1, Fiber 2 g, Protein 4 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 75 mg, Sugar 8 g, TransFat 0 g
HAM STEAK WITH CARAMELIZED APPLE STACKS
Categories Fruit Pork Brunch Sauté Dinner Apple Ham Winter Gourmet Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 2 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 250°F.
- Core whole apple (without peeling) and cut 8 (1/4-inch-thick) rounds.
- Heat 1 tablespoon butter in a 12-inch nonstick skillet over moderately high heat, then sauté ham, turning once, until browned, 5 to 6 minutes total. Transfer ham to a heatproof dish and keep warm, loosely covered with foil, in oven. Add remaining tablespoon butter to skillet and sauté apple slices, turning once, until golden and tender, 4 minutes total. Top each piece of ham with an apple slice and continue layering, using all of ham and apple slices, to make 2 stacks. Keep warm in oven.
- Add shallot to skillet and sauté over moderately high heat, stirring, until golden. Add vinegar and cook, stirring, 10 seconds, or until absorbed by shallots. Add apple juice and boil until reduced by half. Add mustards and cloves and boil until mixture is slightly thickened and syrupy. Serve stacks with sauce.
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Reviews 13Category Healthy DessertsCuisine AmericanTotal Time 35 mins
- Slice apples horizontally, through the core, and remove the inside circle of the core for each slice. (I use a sharp pairing knife to do this.)
- Add cold butter pieces and use a pastry cutter or two knives to cut in butter until it’s well incorporated and the mixture resembles small crumbles.
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- To make the filling: Place the apples, brown sugar, and spices in a large saucepan. Add enough of the water to cover. Bring to a boil over high heat, then reduce the heat to low and let simmer, stirring frequently, until the apples are tender and the filling is very thick, about 1 hour.
- To make the cake: Preheat the oven to 350°F. Grease and flour five 9" cake pans. If you don't have that many pans, bake the batter in batches.
- In a large bowl, whisk together the flour, sugar, baking soda, baking powder, and salt. Add the sorghum, 1/2 cup of the buttermilk, shortening, and egg.
- Wrap each piece in plastic so it won't dry out. Use your lightly floured hands to pat a piece of dough evenly into the bottom of each of the prepared cake pans.
- Bake the layers until firm when lightly pressed, about 15 minutes. The layers won't rise much as they bake. Remove the layers from the oven, and assemble the cake immediately, without letting them cool.
- To assemble the cake: Turn the first layer out onto a large cake plate. Immediately spread it with 1/4 of the apple filling (about 1 heaping cup). Continue stacking and topping the warm layers.
- Cover the cake with several layers of plastic wrap and then tea towels, or store it in an airtight cake carrier. Let the cake rest at room temperature for at least 2 days before dusting the top with confectioners' sugar, cutting, and serving.
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