Applesauce With Cheddar Cheese And Toasted Almonds For 2 Recipes

Steps:

• Throw the apples, apple juice and lemon juice into a pan and bring it to the boil over medium-high heat. Lower the heat and simmer until the apples are soft, about 15 minutes. Stir through the sugar and mix until melted. Add the cinnamon and stir through.
• Puree the mixture in a food processor, blender or food mill. If not using right away, leave to cool and then refrigerate.

Steps:

• Combine the apples, sugar, 1 cup water and 1/2 teaspoon salt in a large pot. Bring to a simmer over medium-high heat, stirring occasionally. Reduce the heat to medium-low. Cover with a tight-fitting lid and cook until the apples are very soft, 18 to 20 minutes.
• Stir in the lemon juice and cinnamon. Let cool for 5 minutes or so, then transfer the apple mixture to a blender, filling no more than halfway. Remove the center cap from the lid and place it on the blender. Cover the lid with a folded kitchen towel to catch splatters and pulse until smooth. Alternatively, puree in the pan with an immersion blender.
• Transfer the applesauce to a bowl and refrigerate until cool, about 1 hour. Store leftover applesauce in an airtight container in the refrigerator for up to 5 days.

Steps:

• Preheat oven to 325°. In a large bowl, whisk egg yolk; stir in almonds. In a small bowl, toss cheese with seasonings. Add to almond mixture; toss to combine. Transfer to a greased 15x10x1-in. baking pan., Bake 20-25 minutes or until cheese is golden brown, stirring occasionally. Cool completely.

Steps:

• Preheat oven to 350°. In a large bowl, beat cream cheese and milk until smooth. Stir in cheeses, almonds, tomato and pepper; spread over bread slices., Place on ungreased baking sheets. Bake until cheese is melted, 10-12 minutes. If desired, top with chopped fresh chives.

Steps:

• Spread the applesauce on four slices of bread; top with remaining bread. Lightly butter the outsides of sandwiches. Toast on a hot griddle for 3-4 minutes on each side or until golden brown. Combine sugar and cinnamon; sprinkle over hot sandwiches. Serve immediately.

Steps:

• In a bowl, combine the mayonnaise and Worcestershire sauce; stir in cheese, onion, almonds and bacon. , Cut bread into 1/2-in. slices; spread with cheese mixture. Cut slices in half; place on a greased baking sheet. Bake at 400° for 8-10 minutes or until bubbly. Freeze option: Place unbaked appetizers in a single layer on a baking sheet; freeze for 1 hour. Remove from pan and store in an airtight container for up to 2 months. When ready to use, place thawed appetizers on a greased baking sheet. Bake at 400° for 10 minutes or until bubbly.

Steps:

• Heat oven to 400ºF.
• Place bread slices in single layer on baking sheet. Bake 4 min. on each side or until lightly toasted on both sides.
• Meanwhile, melt butter in medium skillet on medium-high heat. Add apples; cook 2 to 3 min. or until slightly softened. Stir in sugar and cinnamon; cook and stir 2 min. or until apples are tender.
• Sprinkle half the cheese evenly over toast slices; top with apples and remaining cheese. Bake 2 to 3 min. or until cheese is melted.

Steps:

• Combine 1 Tbsp. vinegar and 3 cups cold water in a medium bowl. Add apple slices and let soak.
• Meanwhile, whisk mustard, kosher salt, and remaining 1/4 cup vinegar in a medium bowl, then whisk in oil in a slow, steady stream.
• Drain and pat apple slices dry. Combine apple slices, endives, celery stalks, cheese, and half of the almonds in a large bowl.
• Drizzle dressing over salad. Gently toss until salad is evenly dressed, then season with sea salt and pepper. Top with chives, celery leaves, and remaining almonds.