Công Thức Làm Món Ăn

2 large Honeycrisp Apples, peeled and chopped
2 tbs granulated sugar

1. Pre-heat the oven to 375°. Grease a 9″ cake pan.

2. Combine filling ingredients in a large bowl and pour into the cake pan. Spread the sliced butter evenly over the top.

3. Reuse the same bowl to combine the flour, sugar, baking powder, and salt.

4. Add in the egg and butter and mix thoroughly. Use a spoon to drop the topping over the apple mixture. Don’t worry about covering the entire thing or getting it perfect.

5. Bake for 40 minutes and serve warm with vanilla ice cream or whipped cream.

1 3/4 cups sugar
3 1/2 teaspoons baking powder
1/2 teaspoons salt
1/2 teaspoon grated orange zest
1/4 teaspoon ground nutmeg
1 cup (2 sticks) butter or margarine
1 cup grated Braeburn or Golden Delicious apple
1 container (8-ounce) low fat vanilla yogurt
2 large eggs, beaten
1 teaspoon ground cinnamon

1. Heat oven to 350° F. Grease 24 3-inch muffin pan cups or line with paper liners. In large bowl, combine flour, 1 cup sugar, the baking powder, salt, orange zest, and nutmeg. With pastry blender or fork, cut in 3/4 cup (1 1/2 sticks) butter until mixture is crumbly.

2. In medium bowl combine apple, yogurt, and eggs; add to flour mixture, stirring until just combined. Spoon batter into prepared muffin cups and bake 20 to 25 minutes or until centers spring back when gently pressed.

3. Cool muffins in pan 5 minutes; remove from pan and cool until able to handle. Meanwhile, melt remaining 1/2 stick butter. In small bowl, combine remaining 3/4 cup sugar and the cinnamon. To serve. brush tops of muffins with butter and roll top in cinnamon-sugar mixture.

This is a spiced up variation of a delicious dessert served at La Riera restaurant in Sant Marti Vell, in Spain’s Emporda region. Be sure to prepare it several hours before serving as it must cool to be unmolded.



6 Jonagold or Golden Delicious apples, peeled, cored, and coarsely chopped
3/4 cup sugar
1/2 cup water
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves
1 cup heavy cream
5 large eggs

1. In large saucepan over low heat, combine apples, 1/4 cup sugar, and 1/4 cup water. Cook 15 minutes or until apples are soft. Puree in blender or food processor and set aside. In small heavy-bottomed saucepan over medium heat, combine remaining 1/2 cup sugar and 1/4 cup water. Cook, stirring, until sugar dissolves. Continue cooking, without stirring, until mixture turns a golden amber color, indicating that the sugar has caramelized. Remove from heat and carefully stir in spices (mixture may sputter). Immediately pour caramelized sugar into a 2-quart oven-proof mold, turning the mold to coat the entire bottom with caramelized sugar; set aside.

2. Heat oven to 350 degrees F. In small saucepan, bring cream to boil; immediately remove from heat and set aside to cool slightly. In large bowl, beat eggs well; gradually add cream, beating constantly. Fold in apple puree; pour mixture in caramel coated mold. Place large roasting pan in oven; fill pan 1 inch up with water; place flan mold in center of pan and bake 1 1/2 hours or until knife inserted in center comes out clean.

3. Cool flan to room temperature; dip bottom of mold into warm water to melt caramel bottom slightly. Invert flan onto rimmed serving platter and remove mold. Serve.


5 cups Granny Smith apples, pared, cored, and sliced
1/2 – 3/4 cups sugar
1 teaspoon ground cinnamon
Streusel Topping
Streusel Topping
Combine 3/4 cup flour, 1/2 cup quick rolled oats and 1/4 cup each packed brown sugar and white sugar; cut in 1/2 cup butter or margarine until crumbly mixture is formed.

1) Toss apples with sugar and cinnamon; spread in bottom of 11X8X2 inch baking dish. Sprinkle with Streusel Topping. Bake at 350 degrees F. 35-40 minutes.

6 to 8

5 or 6 Golden Delicious apples
1 cup shredded sharp Cheddar cheese
3/4 teaspoon ground cinnamon
1 1/3 cups prepared or packaged granola
1/3 cup packed brown sugar
1/4 cup chopped nuts
1/2 cup butter or margarine, softened

1) Pare apples if desired; core and slice to equal 6 cups. Combine with cheese and cinnamon; place in greased 2-quart baking dish. Combine granola, sugar and nuts; cut in butter. Sprinkle over apple mixture.

2) Bake at 375 degrees F. 30-40 minutes or until topping is golden brown and apples are tender. If necessary, cover partway through baking time to prevent over browning. Serve warm.

2 large Golden Delicious apples
1/2 cup plus 4 teaspoons sugar
1/4 cup water
4 tablespoons butter
4 sheets filo dough (12 X 17 inch)
8 teaspoons finely ground unblanched almonds
1 pint vanilla ice cream

1. Peel and core apples; cut each into eighths. In large skillet, combine 1/2 cup sugar and water. Over low heat, stir mixture until sugar dissolves, then cook, without stirring, about 15 minutes until mixture is caramel colored.

2. Stir in apple slices and 1 tablespoon butter (caramelized sugar will harden slightly, then dissolve). Cook 12-15minutes or until apple is tender.

3. Meanwhile, prepare filo. Heat oven to 300 degrees F. Melt remaining butter. Brush one filo sheet with some butter; sprinkle 1 teaspoon sugar and 2 teaspoons almonds over buttered filo. On top of this sheet, repeat layering, using 3 more sheets filo and the remaining butter, sugar and almonds.

4. Cut out eight 3-inch rounds from layered filo; place in ungreased baking sheet. Bake 10-12 minutes or until golden brown.

5. To serve, place one round of filo on each serving plate. Top each with 2 apple slices. Place another layer filo on top and then spoon on remaining apples. Garnish with vanilla ice cream and serve.

This is a recipe from Mexico

10 Granny Smith or Golden Delicious apples
Juice from 4 lemons
2 boneless, skinless chicken breasts, cooked
salt & freshly ground pepper
1 teaspoon ground cinnamon
2 tablespoons light mayonnaise
3 tablespoons fresh parsley, finely chopped

1. Core and cut 4 of the apples into small cubes. Pour 1/2 of the lemon juice over the apples to prevent browning.

2. Chop the chicken breasts into small cubes and season with salt, pepper and cinnamon.

3. In a bowl, mix the apple, chicken, mayonnaise and parsley.

4. With a sharp knife, cut and remove the top from the other 6 apples. Hollow out with a spoon, leaving a 1/2 inch thick shell. Brush the inside of the apples with lemon juice to prevent browning.
Fill the apples with the chicken Salad. Refrigerate before serving.

4 cups water
8 cups shredded red or green cabbage
5 cups peeled and sliced Granny Smith apples
4 slices bacon, chopped
1 cup sliced onion
2 tablespoons cider vinegar
2 tablespoons sugar
1/2 teaspoon crushed fennel seed
1/4 teaspoon ground black pepper

1. In large pot, heat water to boiling; add cabbage and apples. Simmer 5 minutes or until cabbage is barely tender. Drain and transfer cabbage and apples to serving bowl.

2. In same pot, fry bacon 2 minutes. Add onion and cook until onion is tender and bacon crisps. Stir in vinegar, sugar, and fennel seed. Cook 2 minutes. Stir mixture into cabbage and apples; serve warm.

Pickled Red Delicious apples are the perfect foil to a smooth and creamy cheese plate or as a topper to a bright spinach salad with walnuts and caramelized pecans. These fresh pickles keep in the fridge up to three days.

1 cup water
1/2 cup good quality cider vinegar
1/2 cup granulated sugar
2 slices (1-inch x 2-inch/2.5 cm x 5 cm) gingerroot
1/2 tsp coarse salt
1 tsp pickling spice
2 Washington Red Delicious apples

1. In saucepan over medium heat, stir together water, vinegar and sugar until sugar dissolves. Simmer without stirring for 5 minutes. Remove from heat. Add gingerroot, salt and pickling spice.

2. Quarter apples lengthwise and remove cores. Quarter each piece and arrange in a clean 1 L (4 cup) lidded glass jar. Pour hot pickling liquid over apples. Use a piece of wax paper folded up in the top of the jar to keep the apples submerged in the pickling liquid. Let cool completely at room temperature. Cover and refrigerate for at least one hour and up to 3 days.

This is a recipe from Mexico

3 Golden Delicious apples (or any variety of your choice)
1 can of evaporated milk
1 small can sweetened condensed milk
3 oz. rum, brandy, hard cider (or regular apple cider for non-alcholic)
vanilla ice cream

1. Wash, peel, core and cut the apples into quarters.
Put all the ingredients into a blender and blend with enough ice cream for desired thickness.
Pour into apple cups, garnish with maraschino cherries (optional) and serve immediately.

2. For Apple Cups:
Cut the tops off of 4 large apples. Hollow out the inside, leaving a 1/2 inch thick shell. Brush the inside with lemon juice to prevent browning. Pour frappe inside and serve immediately.

3 cups apple juice or cider
3 cups boiling water
6 tea bags
1/3 cup honey
1 tsp. allspice
Apple slices, cut in circles, to garnish (optional)

1. Add tea bags to boiling water. Let stand 15 minutes. Remove and add allspice, honey and apple juice. Simmer over low heat until honey is blended, about one minute. Chill. Serve over ice with lemon slices.

2. Prep time: 40 minutes

3. Recipe courtesy of US Apple Association

8 pounds Granny Smith apples
1/2 cup water
sugar to taste
Cinnamon to taste

1. Core and quarter apples. Put in a heavy saucepan with a closely fitting lid, add water, and cook over low heat until very soft.

2. Puree through a food mill and add sugar and cinnamon.

This sweet and sour condiment is good to have on hand for grilled meats, chicken and sandwiches. Raisins may be substituted if dried cherries are unavailable.

3 tablespoons vegetable oil
1 1/2 cups chopped red onion
1 tablespoon finely chopped fresh gingerroot
1/4 teaspoon crushed red pepper
1/3 cup dried cherries
1 tablespoon dark brown sugar
1/4 teaspoon salt
1 cup water
1 Washington Granny Smith apple, cored and finely chopped
1 teaspoon cornstarch dissolved in 1 tablespoon water
1 teaspoon balsamic vinegar

1. In large skillet, heat oil over medium heat. Add red onion, gingerroot, and hot pepper flakes; saute, stirring, 5 minutes. Add dried cherries, brown sugar, and salt. Stir in 1 cup water, cover, and cook over medium heat 5 minutes.

2. Add apple to onion mixture, cover and cook 6 to 8 minutes or until apple is just tender. Stir cornstarch mixture into apple-onion mixture and cook over high heat, stirring, until mixture is thickened and appears glazed-about 1 minute. Remove from heat, stir in vinegar, and cool before serving or storing. Chutney can be refrigerated for 1 week or frozen for 1 month.

4 pounds Granny Smith apples, peeled, cored and quartered
1 cup water
1 cup apple cider
Brown sugar as needed
2 teaspoons cinnamon
1 teaspoon ground cloves
1/2 teaspoon allspice
Grated rind and juice of 2 lemons

1. Cook the apples in the liquid until soft. Pass through a food mill. Add 1/2 cup brown sugar for each cup of puree. Add the spices, rind and lemon juice and cook over very low heat until thick and dark brown. This may take 3 to 4 hours.

2. If not to be used within a week or two, pour into hot sterilized jars and seal tightly.

Press apples for juice, heat in dish

2 cups water
1 tablespoon lemon juice
2 Golden Delicious apples
1 pound reduce-fat kielbasa or breakfast sausages
1 bunch fresh sage (optional)

1. Heat oven to 400 degrees F. Lightly coat baking sheet with vegetable oil cooking spray. In small bowl, combine water and lemon juice. Core apples and cut each lengthwise into quarters; cut each quarter into 4 wedges. Soak slices in lemon water 1 minute; drain.

2. Cut kielbasa diagonally into 24 1/2-inch-thick oval slices. On wooden or metal skewers, alternately thread 4 slices of apple and 3 slices kielbasa, beginning and ending with apple. (Kielbasa should be threaded through skin side-not cut side.)

3. Roast kabobs, turning occasionally, 15 to 20 minutes or until apple slices soften and kielbasa browns. Set on bed of sage leaves, if desired, and serve.

Poached apple slices and a cardamom-flavored syrup dress up traditional french toast. The recipe can easily be doubled to serve more.

1 Fuji or Granny Smith apple, cored and sliced
1/2 cup apple juice
1 tablespoon cold water
1 teaspoon cornstarch
1/8 teaspoon ground cardamom
2 large eggs, beaten
1/4 teaspoon vanilla extract
4 slices bread

1. In small pot, combine apple slices and apple juice; heat to simmer. Cover and cook apple slices until tender but still retain their shape-about 8 minutes.

2. With slotted spoon remove apple slices and reserve. Combine water, cornstarch, and cardamom and whisk into apple juice in pot. Heat mixture to boiling and cook, stirring, until thickened and syrupy. Remove from heat and set aside while preparing French toast.

3. Heat a large non-stick skillet over medium heat. In wide shallow bowl, combine eggs and vanilla. Dip two bread slices in egg mixture to coat both sides; cook in skillet until golden brown on both sides. Remove to serving plate. Repeat with remaining egg mixture and bread slices. Arrange apple slices on top of French toast and drizzle with reserved syrup.

2 tablespoons vegetable oil
3 medium Granny Smith apples, peeled, cored, and chopped
1 potato, peeled and chopped
1 stalk celery, chopped
1/4 cup finely chopped onion
1/8 teaspoon ground thyme
1/4 cup white wine
5 cups chicken broth
4 cups grated cheddar cheese
1/2 cup heavy cream
1/8 teaspoon nutmeg
1/8 teaspoon white pepper
Diced unpeeled apple (optional)

1. In large saucepot, heat oil. Add apples, potato, celery, onion, and thyme. SautT 10 minutes. Stir in wine and simmer 2 minutes; add broth and simmer 45 minutes.

2. In blender or food processor, puree soup mixture. Return to saucepot; over very low heat, stir in cheese, cream, nutmeg, and pepper. Cook just until heated through–do not boil or cheese will curdle. Ladle soup into serving bowls and garnish, if desired, diced apples.

2 cups apple juice
1 tablespoon lemon juice
1/2 teaspoon grated orange or lemon zest
2 (3-inch) cinnamon sticks
2 Red Delicious apples, cored and chopped
1 1/2 cups chopped fresh pineapple
1 orange, peeled and sectioned
1/2 cup seedless grapes

1. In medium saucepan, combine apple juice, lemon juice, orange or lemon zest, and cinnamon sticks. Heat to boil and simmer, uncovered 10 minutes. Cool to room temperature.

2. In large serving bowl, combine apples, pineapple, orange, and grapes. Remove cinnamon sticks from apple juice mixture and pour mixture over fruit. Chill before serving.

A great take-along snack packed with the goodness of grains and fruit.

1 cup all-purpose flour
1 cup quick oats
2/3 cup brown sugar
2 teaspoons baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
2/3 cup buttermilk
3 tablespoons vegetable oil
2 large egg whites
1 Golden Delicious apple, cored and chopped
1/2 cup dried cranberries or raisins
1/4 cup chopped nuts
2 tablespoons flaked coconut (optional)

1. Heat oven to 375 degrees F. Lightly grease a 9-inch square baking pan. In large mixing bowl, combine flour, oats, brown sugar, baking soda, salt, and cinnamon; stir to blend.

2. Add buttermilk, oil, and egg whites; beat just until blended. Stir in apple, dried fruit, and nuts. Spread batter evenly in pan and top with coconut, if desired. Bake 20 to 25 minutes or until cake tester inserted in center comes out clean. Cool and cut into 10 bars.