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10 Mouthwatering Apple Recipes Perfect for Fall

by | Sep. 18, 2017

Fun

Easy Apple Pie Popcorn

Easy Apple Pie Popcorn

1 Classic Orville Redenbacher Butter Popcorn Bag

1 Single Serve Orville Redenbacher Smart Pop Kettle Corn Popcorn

4-5 Tablespoons Butter, melted

2 Teaspoons Cinnamon

1/2 Teaspoon Ground Nutmeg

2 Tablespoons Sugar

2 Tablespoons Brown Sugar

1 1/2 Cups Freeze Dried (not dehydrated as those are crunchy) apples

  1. Pop both popcorns per instructions. Pour into a very large bowl.
  2. Mince the apples into small pieces. Add to the popcorn.
  3. Add the cinnamon, nutmeg, sugar and brown sugar to the melted butter and stir to combine.
  4. Pour over the popcorn and apples and gently stir until all pieces are coated. Store in airtight container or bag until you are ready to serve that day. Stores well for 2-3 days in an airtight container.

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Apple Fritters

Apple Fritters

12 ounces Granny Smith apples (about 2 medium apples), peeled, cored, and cut into 1/4" pieces

2 cups (10 oz.) all-purpose flour, lightly spooned into a measuring cup and leveled with a knife

1/3 cup sugar

1 tablespoon baking powder

1 teaspoon salt

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

3/4 cup apple cider*

2 large eggs, lightly beaten

2 tablespoons butter, melted

3 cups peanut oil (or other oil suitable for cooking at high temperatures)

2 cups (8 oz.) powdered sugar

1/4 cup apple cider

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

  1. To make the fritters, spread the prepared apples in a single layer on paper towels and pat dry with paper towels.
  2. Combine the flour, sugar, baking powder, salt, cinnamon, and nutmeg in a large bowl. Whisk the cider, eggs, and melted butter in a medium bowl. Stir the apples into the flour mixture and stir in the wet ingredients until incorporated.
  3. Set a wire rack over a rimmed baking sheet. Heat the oil in a Dutch oven or other heavy pot over medium-high heat until it reaches 350° (use a candy thermometer or an instant-read thermometer to check). Use a 1/3 cup measuring cup to carefully drop batter into the oil, being careful not to crowd the pan (I can't make more than 3 at a time). Fry, adjusting the burner as necessary, to keep the oil between 325-350°. Cook about 2-3 minutes per side or until golden brown. Carefully remove from the hot oil and allow to drain on the wire rack.
  4. To make the glaze, whisk together the powdered sugar, apple cider, cinnamon, and nutmeg. When the fritters have cooled for 5 minutes, dip the top half of each fritter into the glaze and return to the cooling rack. Let the glaze set for 10 minutes.

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Baked Apple Pie Egg Rolls

Baked Apple Pie Egg Rolls

2 whole apples, peeled and diced (Granny Smith works well)

 3 tablespoons lemon juice

1/3 cup granulated sugar

 4 tablespoons all-purpose flour

 2 teaspoons ground cinnamon

 1/4 teaspoon ground allspice

 1/8 teaspoon salt

 1 egg, beaten

 10 egg roll wrappers

 1 tablespoon butter, melted

 2 teaspoons cinnamon-sugar mix

  1. Preheat oven to 375° F. Line a large baking sheet with parchment paper and lightly spray the parchment with nonstick cooking spray. In a bowl, stir together apples, lemon juice, and sugar. Add the flour, spices, and salt.
  2. Beat the egg in a separate small bowl. Lay out one egg roll wrapper at a time, brushing the edge with the egg. Scoop about 2 tablespoons apple filling toward one edge of the wrapper, leaving a small border. Fold in the sides and roll up the egg roll tightly. Place it on the baking sheet. Repeat until all the filling has been used.
  3. Bake 20 minutes. Remove from oven and brush each egg roll with melted butter and sprinkle with cinnamon sugar. Return to the oven 5 more minutes.
  4. Serve topped with whipped cream.

Makes 10 egg rolls.

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Apple Cider Cupcakes with Cinnamon Cream Cheese Frosting

Apple Cider Cupcakes with Cinnamon Cream Cheese Frosting

1 and 1/2 cups all-purpose flour

1 teaspoon baking soda

1/4 teaspoon salt

1 teaspoon ground cinnamon

1/4 teaspoon nutmeg

1/2 cup (1 stick) unsalted butter, melted and slightly cooled

2/3 cup packed brown sugar

1/3 cup granulated sugar

2 large eggs

3/4 cup apple cider

2 teaspoons pure vanilla extract

Cinnamon Cream Cheese Frosting:

8 ounces full-fat cream cheese, room temperature

1/2 cup (1 stick) unsalted butter, room temperature

3 1/4 cups confectioners' sugar

1 teaspoon pure vanilla extract

1 teaspoon ground cinnamon

1/8 teaspoon salt

  1. Preheat the oven to 350° F. Line a 12-cup muffin pan with cupcake liners and set aside.
  2. To make the cupcakes, whisk the flour, baking soda, salt, cinnamon, and nutmeg together in a large bowl. In a separate medium bowl, whisk the melted butter, brown sugar, and granulated sugar together until combined, about 1 minute. Whisk in the eggs one at a time until smooth then whisk in the vanilla and apple cider.
  3. Slowly add the wet ingredients to the dry ingredients and stir gently until combined. Scraping down the sides of the bowl with a rubber spatula as needed.
  4. Fill the cupcake liners ¾ of the way full with batter. Bake for 21–23 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and allow to cool completely on a wire rack before frosting.
  5. While cooling, make the frosting. In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese and butter together on high speed until smooth and creamy, about 2 minutes. Add 3 confectioners' sugar, vanilla, cinnamon and salt and beat again on high speed for at least 3 minutes. Place the frosting in a piping bag and pipe on top of cooled cupcakes. Store in an airtight container in the refrigerator for up to 5 days. Baked cupcakes without frosting can be frozen for up to 3 months.

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Mini Apple Spice Cakes

Mini Apple Spice Cakes

1 1/4 cups vegetable oil

2 cups sugar

3 eggs

3 cups flour

2 teaspoons cinnamon

1 teaspoon cloves

1/2 teaspoon nutmeg

1 teaspoon baking soda

1/2 teaspoon salt

3 1/4 cups chopped apples, peeled and cored (I used Honeycrisp apples)

1 teaspoon vanilla

Glaze:

1/2 cup butter

1/3 cup brown sugar

3/4 cup sugar

2 teaspoons vanilla

4 tablespoons heavy cream

2 tablespoons powdered sugar for sprinkling on cakes

  1. Preheat oven to 300° F. Generously grease and flour 12 mini bundt pan cups or large muffin cups.
  2. Combine oil and sugar in a large bowl and beat with a wire whisk until well blended. Add eggs one at a time, beating after each egg.
  3. In another bowl sift together flour, cinnamon, cloves, nutmeg, baking soda, and salt. Add flour mixture to the egg mixture and blend well. Then add in the chopped apples and vanilla and stir until blended in.
  4. Pour batter into the well-greased and floured pans. Bake for 40 minutes. They should be very golden brown and toothpick comes out clean. Remove from oven and let cool in the pans for about 10 minutes before removing onto a wire rack to cool.
  5. During the last 10 minutes of baking time make the glaze. Melt the butter in a saucepan and then stir in sugars. Add vanilla and cream stirring well. Bring to a boil, reduce heat and simmer 4 minutes. Remove from heat. Pour glaze over warm cakes. Sprinkle with powdered sugar.

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Apple Praline Bread

Apple Praline Bread

1 cup sour cream

1 cup brown sugar

2 eggs

2 teaspoons vanilla

2 cups flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1 1/2 cups apples, peeled and finely chopped

1 cup chopped pecans, divided

Praline Topping:

1/2 cup brown sugar

1/2 cup butter

  1. Heat oven to 350° F. Grease and flour a 9 x 5-inch loaf pan.
  2. In a large mixing bowl beat the sour cream, brown sugar, eggs, and vanilla on low speed for about 2 minutes until well blended.
  3. Add in flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Mix until well combined. Then fold in the chopped apples and ½ cup of the chopped pecans.
  4. Spoon batter into the prepared pan. Sprinkle with remaining pecans. Pressing them lightly into the batter.
  5. Bake for about 55 minutes or until a toothpick inserted comes out clean. If the bread is browning too fast, tent foil loosely over the top of bread to prevent it from burning. Cool in the pan for about 15 minutes then transfer to a wire rack to finish cooling.
  6. While the bread is cooling make the praline topping.
  7. In a small saucepan, combine brown sugar and butter. Bring to a boil over medium heat stirring constantly. Lower the heat and simmer lightly for about one minute, stirring constantly until the sauce thickens. Remove from heat and drizzle over the bread. Cool and then slice and serve.

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No Bake Snickers Caramel Apple Pie

No Bake Snickers Caramel Apple Pie

1 Graham Cracker Pie Crust

8 Ounces Cream Cheese, softened

1 1/2 Cup Heavy Cream

1/2 Cup Powdered Sugar

2 Small Apples, chopped, plus more for garnish

2 Cups Snickers, chopped, plus more for garnish

2 Tablespoons Caramel Sauce, plus more for garnish

Chocolate Sauce for garnish

  1. In a large mixing bowl, beat the cream until peaks begin to form. Add the powdered sugar and beat until peaks are formed. Set aside.
  2. In a standing mixer, beat the cream cheese until smooth. Add 2 1/3-3 Cups of Whipped Cream and mix until smooth. Add in the apples and candy bars and pour into the pie crust. Refrigerate for two hours or up to overnight.
  3. Top with candy bar pieces, apples, caramel sauce and chocolate sauce. Serve!

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Loaded Applesauce Cookies

Loaded Applesauce Cookies

1/2 cup butter softened to room temp

1 cup sugar

1 egg

1 teaspoon vanilla

1 cup applesauce

1/2 teaspoon salt

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon cinnamon

1/2 teaspoon cloves

1/2 teaspoon nutmeg

2 cups flour

1 cup raisins

2 cups oatmeal

1 cup milk chocolate chips

1 cup pecans, chopped

  1. Mix butter and sugar together until well blended.
  2. Stir in egg, vanilla, and applesauce.
  3. Add in salt, baking soda, baking powder, cinnamon, cloves, nutmeg, and flour.
  4. Fold in raisins, oatmeal, chocolate chips, and pecans until combined together.
  5. Roll dough into 1 1/4 inch balls and place on ungreased baking sheet.
  6. Bake at 375° F for about 11 minutes until golden.

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Heirloom Apple Rolls

Heirloom Apple Rolls

2 cups all-purpose flour

4 teaspoons baking powder

1/2 teaspoon salt

1/4 cup (1/2 stick) chilled shortening or butter, diced

3/4 cup milk

2 tablespoons butter, melted

2 teaspoons ground cinnamon

1/4 cup brown sugar

3 cups grated apples (about 3 to 4 apples)

1 cup granulated sugar

2 cups water

  1. Preheat oven to 400° F.
  2. In a large bowl, whisk together the flour, baking powder, and salt.
  3. Add the shortening or butter pieces and cut in with a pastry cutter or fork until the mixture becomes sand-like in texture (the shortening or butter should be pea-sized). Add the milk and stir to form a soft dough.
  4. On a floured board, roll the dough in an oblong sheet 1/4-inch thick, and brush with melted butter.
  5. Combine cinnamon and brown sugar in a small bowl.
  6. Cover dough with grated apples and sprinkle with cinnamon-sugar mixture. Set aside.
  7. In a medium saucepan over medium heat, combine the water and sugar to create a simple syrup. Heat through and stir until sugar is completely dissolved. Pour mixture into a 9x13-inch baking dish.
  8. Roll dough out jelly roll style, cut in slices 1 1/2-inches thick, and place cut side down in the pan of sugar water.
  9. Bake 40 minutes or until the rolls have enlarged to fill the entire pan. Serve warm in a bowl with milk or cream.

Makes 8 to 12 rolls.

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Caramel Apple Cider

Caramel Apple Cider

1 (64-oz.) bottle apple juice or cider

1⁄2 cup orange juice, freshly squeezed or a high-quality brand such as Simply Orange

2 cinnamon sticks

1⁄4 teaspoon ground allspice

1 orange

8 cloves

1⁄3 cup bottled caramel sauce (plus more to taste if desired)

Sweetened whipped cream (from a can)

Ground cinnamon

  1. Pour the apple cider into a large stockpot on the stove. Set heat to medium-high. Add orange juice, cinnamon sticks, and allspice.
  2. Thoroughly wash your orange and then gently stab the whole cloves into it. If you find it hard to do that without destroying the cloves, use a toothpick to poke little holes first and then insert the cloves.
  3. Gently drop the whole orange into the pot. Bring the cider to a boil and then reduce heat to a low simmer. Simmer on low for 60 minutes or longer if you wish. If at any time the orange splits open, remove it from the pot.
  4. After the cider has simmered for an hour, add caramel sauce and stir to combine and dissolve. Add more caramel to taste if needed.
  5. When ready to serve, ladle the cider into mugs, top with whipped cream, and give it a drizzle of caramel and a sprinkle of cinnamon.

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