Liquid Apple Pie Ala Mode Recipes

Steps:

• Spread half of the pie filling over crust. Top with half of the ice cream; freeze 30 minutes. Drizzle with half of the caramel topping; layer with remaining pie filling. Freeze 30 minutes. Scoop remaining ice cream over top. Freeze, covered, until firm., Remove from freezer 30 minutes before serving. In a microwave, warm remaining caramel topping. Serve pie with warm caramel topping; sprinkle with pecans.

Steps:

• In large stock pot or dutch oven, combine half of apple juice and half of apple cider. Set the rest aside for now. Add everything else except the alcohol and 4-5 sticks cinnamon. Cook over medium heat until slowly rolling, about 15 minutes, stirring occasionally.
• Remove from heat and set aside for about 30 minutes to cool. Pour remaining apple juice and apple cider into pot. Do not add alcohol until pan is cool to the touch or you will evaporate the alcohol! Remove the whole cloves and discard when mixture has cooled.
• Using sterile jars with lids, approximately 6 if you're using quart jars, I like to use pints as well, add 1 cinnamon stick to each jar. I use the cinnamon sticks that were steeping with the juice too. Pour remaining apple juice and apple cider into pot...this will help to cool the mixture quicker.
• Add your grain alcohol and the vanilla vodka and stir gently but well. Pour into each of your jars and cap with lids. Store in cool place. No need to refrigerate. Will keep for a year or more.

Steps:

• Bring the apple cider, apple juice, cinnamon sticks, whole clove, white sugar, and brown sugar to a boil in a large pot; reduce heat to medium low and simmer for 20 minutes. Remove from heat and cool completely.
• Stir the grain alcohol and vanilla vodka into the cooled mixture. Pour into bottles and refrigerate.

Steps:

• Heat a skillet over medium to medium-high heat. Add the ginger and apples to warm butter, squeeze a little lemon juice over the pan and saute 4 to 5 minutes. Add brown sugar, cinnamon, nutmeg to the apples and cook another 2 minutes. Spoon apples into dessert dishes and top with ice cream and whipped cream. Garnish whipped cream with a pinch more cinnamon or nutmeg.

Steps:

• In a large pot, combine the apple juice, ginger ale and brown sugar. Bring to a simmer and cook for 20 minutes. Cool to room temperature. Stir in the whiskey and spiced rum and let stand for 1 hour. Pour into 1 gallon jugs or containers and place a cinnamon stick in each one. Cover and store until serving. This can be served warm, but don't heat too much or the alcohol will burn off.

Steps:

• 1. For the cake:
• 2. Preheat oven to 350° Put 24 cupcake papers in muffin tins.
• 3. In a large mixing bowl combine the flour, sugar, baking powder and salt, mixing well.
• 4. Measure the 1 cup of milk with the 1/4 cup apple cider in a 2 cup measuring cup, then add enough vegetable oil to bring the liquid up to 1-1/3 cups. If you are unable to find vanilla milk be sure to use 2 tablespoons vanilla extract, if using the vanilla milk than only 1 tablespoon of vanilla extract is needed.
• 5. Add the liquid mixture, butter and vanilla to the flour mixture and beat with an electric mixer on medium to medium-high speed for 2 minutes, scraping sides of bowl as needed. Be careful not to overmix.
• 6. Add the eggs and continue beating an additional 2 minutes. Fill the cupcake papers 2/3s full.
• 7. Bake at 350° for 15 to 18 minutes or until cake tester inserted near center of cupcake comes out crumbly, or until cake springs back when touched lightly in the center. Allow to cool.
• 8. For the filling:
• 9. Melt the butter in a saucepan. Stir in flour to form a paste. Add cider,brown sugar,apples and cinnamon. Bring to a boil. Reduce temperature and let simmer until apples are soft. Set aside to cool.
• 10. For the buttercream:
• 11. Whip the soften butter with a wired attachment on your mixer than add the confectioners sugar and switch to the paddle blade. Mix slowly until incorporated and than put on medium for 2 minutes.
• 12. Add the vanilla extract and 1 tablespoon of the heavy cream at a time until you get your desired consistency. It should be slightly stiff so it can look like a scoop of ice cream on top of the cupcake.
• 13. Assembling the cupcake:
• 14. Cut a small cone in each cupcake and fill with approximately 1-2 tablespoons of the cooled apple mixture.
• 15. Use a medium size ice cream scoop to place a scoop of buttercream on each cupcake. Drizzle with caramel sauce.