73686 french apple glaze top Recipes

apple cider vinegar, apple jelly, apple pie spice, whole roasting chickens, tart baking apples, cored, grain and wild rice blend, water, butter, fresh ground black pepper, green onions, thinly sliced, sage leaf (optional)

apple jelly, ground cinnamon, ground allspice, thick) pork chops, baking apples, cored and sliced

apples, any type, apple pie spice, brown sugar, orange zest, orange juice, dried cranberries

apples, peeled,cored,sliced, sugar, water, caster sugar (superfine), butter, softened, self raising flour, egg, milk

granny smith apples, golden delicious apples, water, sugar, fresh lemon juice, all-butter frozen puff pastry (1 or 2 sheets , depending on brand), thawed, egg, beaten to blend (for glaze), superfine sugar (optional)

butter, peeled trimmed baby carrots, unsweetened apple juice, honey, minced green onion tops

all-purpose flour (210 g), granulated sugar (50 g), salt, unsalted butter (113 g), egg, lightly beaten, granny smith apples (or), other firm textured apples (900 g), unsalted butter, divided (40 g), granulated sugar, divided (50 - 100 g), freshly grated lemon zest, cinnamon, divided, sugar , for browning the top of the tart, apricot preserves, cognac (calvados, rum or water)

flour, salt, ground cinnamon, sugar, unsalted butter, chilled and cut into pieces, butter flavor shortening, chilled, lemon juice or 1 tsp vinegar, ice water, butter, softened, light brown sugar, salt, ground cinnamon, ground allspice, ground nutmeg, granny smith apples, peeled, cored and sliced, golden delicious apples, peeled, cored and sliced (to make a 9 inch apple pie, use 6-8 medium apples. ), baking soda, all-purpose flour, apple cider, reduced (see * below ), golden raisin , seedless raisins. soak in, apple cider (about 4 hours or overnight mix untill raisins are plunp. or combine raisins and cider in a small mic), apple cider (*reduced to about 2/3 cup)

apple glazed pork roast (and 1 cup sauce from roast), frozen corn, dried basil, frozen broccoli, butter, parmesan cheese, grated

butter or 1/2 cup margarine, french apple pie filling (or apple pie filling), white cake mix, cheddar cheese

apples, peeled, golden raisin, chopped pecans or 1/4 cup walnuts, chopped onions, rubbed sage, salt and pepper, boneless skinless chicken breast halves, apple jelly, butter, orange juice concentrate, dry sherry

apple juice, water, cornstarch, liquid sugar substitute, margarine

apples, peeled, cored and diced, nutmeg, salted butter, softened, granulated sugar, old fashioned oats, all-purpose flour, almonds, chopped very finely, almost to the consistency of flour

butter or 2 tbsp margarine, granny smith apples, brown sugar, cinnamon, nutmeg, apple juice, water, cornstarch, flour, milk, divided, vanilla extract, salt, sugar (or more to taste), eggs, egg whites, oil (for frying ), powdered sugar, for topping

eggs, sugar, chopped pecans, graham cracker crumbs, baking powder, salt, apple, peeled, cored and grated, grated lemon peel, fresh lemon juice, powdered sugar, fresh lemon juice (or more ), coarsely chopped pecans

apple tartin, quick cooked tart it is called an apple tartin and is very simple and beautiful. my daughter has made this for school and she never brings any back, plus she always has a large number of requests for the recipe. this depends on the size of the saute pan you use. i start with about a 10 pan well coated with no stick pam and i use about 2 sliced apples, about a 1/2 to 1/4 thick (i like granny smith, but use what you like). i then melt unsalted butter and enough brown sugar to cover bottom of the pan and make a thick syrup after it cooks. i thin put the apples into the syrup and cook a few minutes so they get coated good with the syrup., i over lay the apples or shingle them is the tech term in a round circle like a huge sun flower design or something that works for you, be creative! i then use bought flake pastry dough and put on top of the apples enough to cover completely and make an edge on the outside of the tart. you can roll the dough at the edge make a little design in it to close the edge or just leave the edge open but in a round shape no rough edges.then i put in the oven and brown the pastry dough. when it is done (doesn tsp take long to cook) i have a large plate that i put over the saute pan and invert so the whole thing comes out with the, apples on top and the crust on bottom. i then coat with my simple water and sugar syrup ( recipe above) for a shiny coat and then i serve with cool whip or ice cream. 1 thing i forgot . you will have a center hole the apples you can cut a round shape ot of the apple or fill with cool whip, but if you can cut the top of the apple with the stem intact it looks nice in the hole. i have used cookie dough for this recipe and it works , but the pastry works best for me.

angel food cake mix, vanilla extract, light apple pie filling, caramel glaze, low-fat granola

boneless beef brisket (4 to 5 lbs.), quartered onion, garlic, halved, water, apple jelly, dry white wine, dijon mustard or 3 tbsp spicy brown mustard, green onions , minced w/tops, salt, cracked black peppercorns, curry powder, parsley, tomato , cut into roses