Last updated 6 years ago
Spiced Apple Rings- Grandma's
Spiced Apple Rings - add one 9 oz package of Brach's cinnamon imperials to 9 oz of water in a skillet; heat over low heat until candy melts; stir occasionally; while candy melts, peel and slice 8-10 small cooking apples; add apples to hot mixture stirring and turning apples to cook uniformly and distribute color; cool and refrigerate in cooking liquid
Mint Juleps 'n Muddin'
@ Mint Juleps 'n Muddin': Candied Apple Rings 6 Crisp Apples, cored and sliced 4 cups of water 1 1/2 cups of red hot candies 2/3 cup of sugar 1/4 cup of vinegar 1 tbsp. of cloves. In a large saucepan, bring water, candies, sugar, vinegar and cloves to a boil. Boil and stir until sugar and candies are dissolved. Use hot clean, jars and rims. Add apples to the neck line of the jar. Carefully, pour hot candy liquid over the apples. Fill to about a half an inch from the top and seal.
The Pioneer Woman's apple dumplings
CRESCENT APPLE BITES - 1 Large apple peeled and cut in half then each half in half until you get 8 nice equal slices. 1 can crescent rolls, 4 tablespoons of sugar & 1 tablespoon of cinnamon. Mix the sugar and cinnamon until well blended. Dip the apple into some melted butter then into the cinnamon-sugar mixture. Place 1 coated apple slice in each triangle roll up and bake at 350 for 30 minutes. You can sprinkle the left over cinnamon and sugar on the tops if you like.
Apple Streusel Bars - Simple Apple Dessert Recipe - Our Best Bites
Make these when you have friends for dinner, otherwise you will eat every last one! I'm just sayin'! These are like little apple pies with a buttery shortbread crust. If you like apple pie, you will be in heaven...if you don't like apple pie...well...we can't be friends any more. Serious DELISH HERE my friends!
Cranberry Chutney - Alaska from Scratch
# Cranberry Chutney: 4 C fresh cranberries (12oz bag); REPLACE 2-½ C sugar with 2 C honey; 1-¼ C water; 6 whole cloves; 2 cinnamon sticks; 1 teaspoon salt; 2 Granny Smith apples, peeled, cored, and diced; 2 firm Bosc or Anjou pears, peeled, cored, and diced; 1 small yellow onion, finely chopped; 1 C golden raisins; ⅓ C crystallized ginger, finely chopped; ½ C hazelnuts, roughly chopped