Apples Two Ways Recipes

Steps:

• Heat oven to 350°F. Spray 2 (10-oz) ovenproof ramekins with cooking spray.
• In medium bowl, mix all Topping ingredients except butter. With fork, mix in melted butter until crumbly; reserve.
• In another medium bowl, mix Filling ingredients. Divide filling evenly between ramekins. Top each with half of the topping, mounding the topping (it will settle during baking).
• Bake 25 to 30 minutes or until apples are tender and topping is brown. Serve warm.

Steps:

• Sautéed Apples
• Peel, core, and slice or dice the apples.
• Melt the butter in a skillet on medium-high heat, add the apples, and sauté for 5 minutes, stirring often. Add the cinnamon and sugar and cook, stirring occasionally, until the apples are tender. Add a splash of water or juice while the apples are cooking if they stick to the skillet.
• Baked Apples
• Preheat the oven to 400°. Cut the apples in half and core them. Place the halves cut-side down in an oiled baking dish. Bake until tender, 15 to 20 minutes.
• While the apples bake, mix together the sugar and cinnamon. When the apples are done, turn them over and sprinkle with the sugar mixture.
• Serving & Menu Ideas
• Put some apples in the oven to bake with Roasted Vegetable Curry (page 53), Two Potato Gratin (page 48), or Green & White Bean Gratin (page 57). Or top vanilla ice cream with these apples while they are still hot. Serve leftover apples for breakfast on oatmeal or yogurt.

Steps:

• In a small bowl, mix the first 5 ingredients. Place apples in a greased 5-qt. slow cooker; add sugar mixture and toss to coat. Top with butter. Cook, covered, on low 3-4 hours or until apples are tender, stirring halfway through cooking.

Steps:

• METHOD ONE - QUICKEST:.
• Preheat oven to 375°F Using a slotted spoon, remove apples from the pie filling, discarding much of the thick liquid. Place in medium bowl; stir in walnuts, 1/2 teaspoon cinnamon, and lemon zest.
• In small bowl, combine 1/4 cup sugar and 1/2 teaspoon cinnamon and mix well. On work surface, place one sheet of filo dough. Brush with butter and sprinkle with a generous teaspoon of the cinnamon sugar mixture. Repeat layers, using all of the filo dough.
• Spoon apple filling across one long end of the filo stack, leaving a 2" border along one long edge and the sides. Brush edges around apple filling with butter. Fold in side edges, then roll up filo dough, enclosing the filling. Brush edge with butter and seal. Brush butter over the entire roll.
• Using two spatulas, carefully place on ungreased cookie sheet. Bake at 375F for 20-30 minutes or until pastry is golden brown and crisp. Cool on pan for 10 minutes, then using two spatulas, remove to wire rack to cool. Serve warm.
• METHOD 2 - QUICK ENOUGH:.
• Place apple slices in a medium saucepan with the apple juice, 1 tablespoon flour, a pinch of salt, and 1/4 cup brown sugar. Cook over medium heat until the apples are crisp-tender. Cool completely.
• To the apples stir in walnuts, 1/2 teaspoon cinnamon, and lemon zest.
• In small bowl, combine 1/4 cup sugar and 1/2 teaspoon cinnamon and mix well. On work surface, place one sheet of filo dough. Brush with butter and sprinkle with a generous teaspoon of the cinnamon sugar mixture. Repeat layers, using all of the filo dough.
• Spoon apple filling across one long end of the filo stack, leaving a 2" border along one long edge and the sides. Brush edges around apple filling with butter. Fold in side edges, then roll up filo dough, enclosing the filling. Brush edge with butter and seal. Brush butter over the entire roll.
• Using two spatulas, carefully place on ungreased cookie sheet. Bake at 375F for 20-30 minutes or until pastry is golden brown and crisp. Cool on pan for 10 minutes, then using two spatulas, remove to wire rack to cool. Serve warm.