Creamy Apple and Chicken Curry

Creamy Apple and Chicken Curry

It is rainy and yucky where I live today so comfort food is in order! This will be so tasty tonight served with either rice or a side of egg noodles.  The creaminess that the sauce has is wonderful and will warm us up after today"s dreary day.  If I don't have any apples, I just make this with the chicken alone.  Either way, it is very tasty.  Enjoy!






Ingredients

• 2 small onion, chopped
• 2 apples - peeled, cored and finely chopped
• 3 tablespoons all-purpose flour
• 1 tablespoon curry powder

• 8 skinless, boneless chicken breasts
• 1 cup hot chicken broth
• 1 cup milk
• salt and pepper to taste

Directions

1. Preheat oven to 350 degrees F
2. Saute apple and onion in butter or margarine until tender. Add curry powder and saute 1 minute more. Add flour and continue to cook 1 minute longer. Add stock or broth and milk; stir well.
3. Salt and pepper chicken breasts to taste and lay in a single layer in a 9x13 inch (or larger) baking dish. Pour sauce mixture over chicken breasts and bake in preheated oven for 45 to 50 minutes, until chicken is done.

Walnut Crumb Topped Apple Pie

  Walnut Crumb Topped Apple Pie

So what screams fall dessert? Apple pie!  My family and I picked apples last weekend and we decided to put them to good use in this pie.  You can use all Granny Smith or like we did, mix it up.  I also used several of the different apples we picked, but just kept it to 6 cups total apples.  I don't know which types we used, but they were all firm and crunchy.  Soft apples don't hold up in this pie.  Anyway, the pie is now a memory....gobbled up by my family!  Maybe, we'll pick some more apples this weekend.  Enjoy!

 

Ingredients

• 1 Crust from 15 ounce package rolled refrigerated unbaked pie crust
• 2 teaspoons butter, melted
• 6 cups peeled, cored, and thinly sliced Granny Smith apples ( about 2 1/4 lbs)
• 2/3 cup sugar
• 2 tablespoons all-purpose flour
• 2 -3 teaspoons ground cinnamon
• 1/2 teaspoon salt
• Walnut Crumb Topping (recipe follows)
• Vanilla Ice Cream (optional)

Directions

1. Let pie crust stand according to package directions. Unroll pie crust; place into a 9-inch pie plate. Tuck pie crust under and flute edges. Do not prick pie crust. Brush the pie crust bottom and sides with the melted butter; set aside.
2. For filling: In a large bowl, combine the apples. In a small bowl, stir together sugar, flour, cinnamon and salt. Sprinkle sugar mixture over the fruit. Toss to combine. Let stand for 10 minutes. Transfer apple filling to pastry-lined pie plate. Mound the Walnut Crumb Topping over filling.
3. To prevent overbrowning, cover edge of pie with foil. Place the pie on the center rack of a 375 degree F. oven. Place a large baking sheet covered with foil on a rack under the pie. Bake for 30 minutes. Remove foil. Bake for 35 to 40 minutes more or until apples are tender, filling is bubbly and topping is golden.  Serve with ice cream. 

Walnut Crumb Topping

Ingredients

• 3/4 cup walnuts
• 1/4 cup granulated sugar
• 1/4 cup packed brown sugar
• 1/2 cup all-purpose flour
• 1/2 cup rolled oats
• 1/4 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 6 tablespoons cold butter, cut into 1/4-inch-thick slices

Directions

1. In a food processor combine walnuts, sugar, and brown sugar. Cover and process to grind the walnuts. Remove the lid; add flour, oats, salt and cinnamon. Cover and process until combined. Remove the lid; sprinkle butter over the flour mixture. Cover and process until mixture resembles coarse crumbs; transfer to a large bowl; rub the crumbs between your fingers to make large, buttery crumbs.   Adapted from Midwest Living.

Apple Crisp with Pecan Topping

Apple Crisp with Pecan Topping
From Annie Mahle’s “Sugar & Salt, Book One”
Makes 15 servings

Filling:

• 3 pounds tart apples
• 1 tablespoon plus 1 teaspoon lemon juice
• 1 cup sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves

Topping:

• 1 cup (2 sticks) unsalted butter
• 2 1/4 cup all-purpose flour
• 1 1/2 cups sugar
• 1/4 teaspoon salt
• 1 cup chopped pecans

• Vanilla ice cream or Maine Maple Gelato, for serving

1. Preheat oven to 400 degrees F.
2. Peel, core, and slice the apples into 1/4-inch wedges, and toss them with the lemon juice.
3. In a small bowl, combine the sugar and spices, and sprinkle over the apples.
4. Spread the apples evenly in an ungreased 9-by-13-inch pan.
5. In a separate bowl, cut the butter into the flour until the mixture is coarsely blended. Mix in the sugar, salt, and pecans. (The mixture should be crumbly.)
6. Place the topping on top of the apple mixture, and bake for 45 minutes or until the top is browned and the liquid in the apples is dark. Serve warm with ice cream.

Apple-Pecan Spice Cake with Cheesecake Filling

Apple-Pecan Spice Cake with Cheesecake Filling
Yield: 10 to 12 servings
Prep Time: 45 minutes | Bake Time: 1 hour 15 minutes
For the Cream Cheese Filling:
8 ounces cream cheese, at room temperature
¼ cup unsalted butter, at room temperature
½ cup granulated sugar
1 egg, at room temperature
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
For the Cake:
3 cups all-purpose flour
1 cup granulated sugar
1 cup light brown sugar
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
½ teaspoon ground allspice
1 teaspoon baking soda
1 teaspoon salt
3 eggs
¾ cup canola or vegetable oil
¾ cup unsweetened applesauce
1 teaspoon vanilla extract
3 Gala apples, peeled, cored and finely chopped (about 3 cups)
1 cup pecans, toasted and finely chopped
For the Praline Frosting:
½ cup light brown sugar
¼ cup unsalted butter
3 tablespoons whole milk
1 teaspoon vanilla extract
1 cup powdered sugar
1. Preheat oven to 350 degrees F. (reduce temperature to 325 degrees F if your pan is dark/non-stick). Grease and flour a standard Bundt pan (12-cup capacity); set aside.
2. Make the Cream Cheese Filling: Beat the cream cheese, butter and sugar on medium speed until well combined and smooth. Add the egg, flour and vanilla and continue beating just until incorporated. Set aside.
3. Make the Apple-Pecan Cake: In a large bowl, whisk together the flour, both sugars, the cinnamon, nutmeg, allspice, baking soda and salt. In a separate medium bowl, whisk together the eggs, oil, applesauce and vanilla extract. Pour the egg mixture into the flour mixture and gently mix to combine using a whisk or rubber spatula.
4. Gently fold in the pecans and chopped apples until evenly distributed throughout the batter.
5. Spoon about 2/3 of the cake batter into the prepared pan. Top evenly with the cream cheese filling, leaving a 1-inch border around the edge of the pan. Use a thin paring knife to gently swirl the cream cheese filling with the cake batter just a few times – less is more. Spoon the remainder of the cake batter on top of the cream cheese filling and gently spread to the edges of the pan, covering the filling.
6. Bake for 60 to 75 minutes, or until a thin knife inserted in the center of the cake comes out clean. Transfer the pan to a wire rack and cool for 15 minutes, then invert the cake onto the rack and allow to cool completely (at least 2 hours).
7. Make the Praline Frosting: Combine the brown sugar, butter and milk in a 2-quart saucepan over medium heat. Bring to a boil, whisking constantly. Boil for 1 minute, continuing to whisk constantly, then remove the pan from the heat and stir in the vanilla. Gradually whisk in the powdered sugar until it is completely incorporated and the frosting is smooth.
8. Slowly pour the frosting over the cooled cake and garnish with extra pecans. Give the frosting 5 minutes to set, then serve. Store leftovers in an airtight container or wrapped tightly with plastic wrap at room temperature or in the refrigerator.
(Recipe adapted from Southern Living; originally seen on Tracey’s Culinary Adventures)

Brown eyed Baker

Caramel Apple Cake

 

 

 

 

 

 

 

 

 

 

 

Original Post: Cinnamon Girl Recipes

Caramel Apple Cake
(adapted from Whole Foods)

3 + 3/4 cups all-purpose flour
1 tablespoon baking powder
1½ teaspoons baking soda
1½ teaspoons ground cinnamon
½ teaspoon salt
1½ cups brown sugar
1/2 cup canola/vegetable oil
1 cup fresh shredded apples, use large holes box grater
¾ cup jarred caramel dessert sauce or dulce de leche, plus more to drizzle over top
2 teaspoons vanilla extract
3 eggs
1½ cups buttermilk

1. Preheat oven to 350 degrees F. Grease and flour three 8-inch round cake pans.

2. In a large bowl whisk flour baking powder, baking soda, cinnamon and salt together. In a separate large bowl, beat sugar and oil together until combined. Add caramel and vanilla, beat for 30 seconds, then add eggs one at a time, beating well after each addition. Stir in shredded apples, draining off any juice that may have accumulated first. Add flour mixture in three parts, alternating with the buttermilk, beat until well combined.

3. Divide batter evenly among the prepared cake pans and bake until golden brown and a toothpick inserted in the middle of each cake comes out clean, about 35 minutes. Cool on wire racks 10-15 minutes, turn out onto wire racks and cool completely before frosting with cinnamon cream cheese frosting.

Cinnamon Cream Cheese Frosting
(by Reeni)

8 ounces cream cheese, softened
6 tablespoons butter, softened
1 + 1/2 teaspoons cinnamon
1 teaspoon vanilla extract
5 cups (approximately) confectioners' sugar

In a large bowl beat cream cheese and butter together on low speed until fluffy. Beat in cinnamon and vanilla extract. Beat in confectioners' sugar a cup at a time, on low speed, continue beating about 5 minutes until light and fluffy, adding more sugar if needed to reach a good spreading consistency.

Notes:

-The original recipe calls for 2 (9-inch) cake pans but after filling two 8-inch cake pans I had a lot of batter left over, enough to make 2 additional 6-inch layers. You can easily make a three layer 8-inch cake or do what I did and make a big cake and a baby cake.

-Be aware the batter is thinner than most cakes, kind of like soup.

-When beating in the caramel it may seem as if it is seizing up but just forge ahead and all will be fine in the end.

Caramel Apple Crisp

Ingredients

Apple Crisp
• 4-1/2 cups peeled, cored and sliced Granny Smith apples (about 5 medium apples)
• 2 teaspoons lemon juice
• 2 tablespoons water
• 1/4 cup honey
• 1 teaspoon ground cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon allspice
• pinch of ground cloves
• 3/4 cup brown sugar
• 3/4 cup all-purpose flour
• 3/4 cup rolled oats
• 4 tablespoons butter
• Caramel sauce (store bought or the recipe below)
Caramel Sauce
• 4 tablespoons butter
• 1 cup packed brown sugar
• ½ cups milk (I used skim)
• Pinch of salt
• 1 tablespoon vanilla
• 1 tablespoon cocoa powder (optional - if you want chocolate caramel sauce)

Instructions

Apple Crisp

Preheat oven to 350º F. Lightly grease a medium casserole dish.

In a small bowl mix apples with the water and lemon juice. Let stand for a few minutes, then drain off any extra liquid.

Spread the apples evenly in the bottom of the prepared prepared dish. Drizzle the honey over the apples, and sprinkle with cinnamon, nutmeg, allspice and ground cloves.

In a bowl use your hands to mix the brown sugar, flour, oats, and butter until the mixture resembles coarse crumbs. Spread over the apple mixture. (Note: this makes a lot of crumb topping. It can easily be cut in half if you don't want as much.)

Drizzle caramel sauce over the crumb topping, as much or as little as you want.

Bake 30-40 minutes, until the apples are tender and topping is lightly browned. Serve with vanilla ice cream and caramel sauce drizzled on top.

Caramel Sauce

In a small saucepan mix butter, brown sugar, milk, and salt over medium low heat. While whisking constantly, cook for 5 to 7 minutes, until the sauce has thickened . Add the vanilla and cook, while whisking, for another minute to thicken further. If you are making chocolate caramel sauce, add in the cocoa powder and whisk until combined. Turn off heat and pour sauce into a jar. Refrigerate until cold.

Caramel Sauce is adapted from The Pioneer Woman

Apple Pie Filling

Apple Pie Filling
Recipe from the National Center for Home Food Preservation
Recipe as written below is for 7 quarts of apple pie filling. Click here, or see image above for measurements that yield just one quart (you can calculate from there depending on how many jars you wish to make, or according to how many apples you have.)
Ingredients
6 quarts Blanched, sliced fresh apples
5 1/2 cups granulated sugar
1 1/2 cups Ultra Gel or Clear Jel
1 tablespoon ground cinnamon
1 teaspoon ground nutmeg
2 1/2 cups cold water
5 cups Apple Juice
3/4 cups bottled lemon juice
Instructions
Use firm, crisp apples. If apples lack tartness, use an additional 1/4 cup of lemon juice for each 6 quarts of slices.
Yield: 7 quarts
Wash, peel, and core apples. Prepare slices 1/4-1/2 inches wide and place in cold water containing 1/4 cup lemon juice for every 4 cups water (or water containing ascorbic acid) to prevent browning.
For fresh fruit, place 6 cups at a time in 1 gallon of boiling water. Boil each batch 1 minute after the water returns to a boil. Drain, but keep heated fruit in a covered bowl or pot. Combine sugar, spices, Ultra Gel, and spices in a large kettle with water and apple juice. Stir and cook on medium high heat until mixture thickens and begins to bubble. Add lemon juice and boil 1 minute, stirring constantly. Fold in drained apple slices immediately and fill jars with mixture without delay, leaving 1 inch headspace. Adjust lids and process immediately in a waterbath according to the recommendations below.
Processing time for pint or quart size jars: 0-1000 ft: 25 min, 1001-3000 ft:30 3001-6000 ft: 30 mins Above 6000 ft: 40 mins
Freezer Instructions: Alternately this recipe can be placed in freezer bags and frozen for several months. Place approximately 4 cups apple mixture to fill one standard size pie.

Caramel Apple Cheesecake Bars with Streusel Topping

Caramel Apple Cheesecake Bars with Streusel Topping
Printable Version
Printable Version with Picture

Base:
2 cups all-purpose flour
1/2 cup firmly packed brown sugar
¼ teaspoon salt
½ teaspoon cinnamon
1 cup (2 sticks) butter, softened
Cream Cheese Layer:
2 (8-ounce) packages cream cheese, softened
1/2 cup sugar
2 large eggs
1 teaspoon vanilla extract
Apples:
3 Granny Smith apples, peeled, cored and finely chopped
2 tablespoons sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Streusel Topping:
1 cup firmly packed light brown sugar
1 cup all-purpose flour
½ teaspoon cinnamon
1/2 cup quick cooking oats
1/2 cup (1 stick) butter, softened
1 cup caramel sauce (homemade recipe below)
Preheat oven to 350 degrees F.
In a small bowl, stir together chopped apples, two tablespoons sugar, cinnamon, and nutmeg. Set aside.
In a medium bowl, combine all the streusel topping ingredients and mix until crumbly. Set aside.
In a medium bowl, combine flour and brown sugar. Cut in butter with a pastry blender or two forks until mixture is crumbly but combined. Press evenly into a 9X13-inch baking pan lined with aluminum foil. Bake for 10 minutes or until lightly browned.
While the crust is baking, in a large bowl, beat cream cheese with 1/2 cup sugar until smooth. Then add eggs, one at a time and then the vanilla. Mix well. Pour over the warm crust.
Spoon the apple mixture evenly over the cheesecake layer. Sprinkle the streusel topping over the apples. Bake for 30 minutes until the filling is set.
Cool the bars to room temperature. Drizzle with the caramel topping (or plate individual slices and drizzle with topping one by one).
Caramel Sauce:
4 tablespoons butter
1 cup firmly packed light brown sugar
½ cups half-and-half or cream
Pinch of salt
1 tablespoon vanilla

Mix butter, brown sugar, half-and-half or cream, and salt in a saucepan over medium-low heat. Bring the mixture to a simmer and cook while whisking gently for 5 to 7 minutes, until thickened slightly. Add the vanilla and cook another minute to thicken further. Turn off the heat and pour the sauce into a jar. Refrigerate until cold. If the caramel sauce has cooled in the fridge long enough to harden, warm slightly before drizzling on bars.

Apple Crisp

Apple Crisp
Printable Version with Picture
Printable Version

*Note: For the apples, I like to use a combination of Granny Smith, Honeycrisp and/or Gala. Firm, tart and sweet apples work the best for apple crisp – feel free to experiment with different varieties, depending on what you like (or can find at the store!).

*Serves 6-8
7 tart apples, peeled, cored and cut into chunks or slices
1 tablespoon lemon juice (freshly squeezed or bottled)
1/2 teaspoon vanilla
1/2 cup all-purpose or whole wheat flour
1 cup rolled oats
1 cup brown sugar
1/2 teaspoon ground cinnamon
8 tablespoons (1 stick) butter, softened to room temperature
Preheat the oven to 375 degrees F. In a medium bowl, toss the apples with the lemon juice and vanilla. Pour the apples into a 9X13-inch baking dish, spreading evenly to the edges. It doesn’t matter if the apples are slightly overlapping.
In a medium bowl stir together the flour, oats, brown sugar and cinnamon. Using a pastry blender, two forks or two knives, mix the butter into dry ingredients until lumpy and coarsely mixed. Most of the dry ingredients should be incorporated with the butter to form large crumbs. Sprinkle the mixture evenly over the apples.
Bake for 35-40 minutes, until the apples are tender and the topping is browned and crunchy.
Let cool 10-15 minutes before serving warm with ice cream or a dollop of whipped cream.
Recipe Source: Mel’s Kitchen Cafe