Apple Cinnamon Honey Cake
Recommended Tool SAVORLIVING Stainless Steel 12 Blade Apple slicer Ingredients Produce Oils & Vinegars 3 Apples such as granny smith, tart 1 Cooking spray 1/2 Lemon, Juice of Dairy Baking & Spices 1 stick 8 tablespoons of unsalted butter 1 cup All-purpose flour Frozen 1 1/2 tsp Baking powder 1 Whipped cream or ice cream 1 tsp Cinnamon, ground Refrigerated 1 1/3 cups Granulated sugar 2 Eggs, large 1 tsp Kosher salt Condiments 1 tbsp Honey Let's Cooking! 1. Preheat the oven to 375 degrees F. Coat an 8-inch square pan with cooking spray and line the bottom of the pan with parchment paper. 2. In a medium bowl, whisk together the flour, baking powder, 1 cup sugar and salt. Stir in the eggs, butter and vanilla. Spread the batter evenly into the pre- pared pan.
1/19 3. Squeeze lemon juice into a medium bowl. Peel, core, and thinly slice the apples into the bowl. Add the cinnamon and sugar and toss to thoroughly coat each apple slice. Arrange the apple slices on top of the batter in over- lapping rows, pressing lightly into the batter. Bake for 30-35 minutes, until a cake tester or toothpick inserted in the center comes out clean. Cool in the pan on a wire rack for 10 to 15 minutes. Brush the top of the cake with the honey. Cut into squares and serve with whipped cream or ice cream if de- sired.
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2/19 Best Apple Pie recipe
Recommended Tool SAVORLIVING Stainless Steel 12 Blade Apple slicer Ingredients Produce Drinks 6 Apples (Sliced) 1 cup Apple cider, unfiltered Baking & Spices Refrigerated 1 cup Butter-flavored shortening 1 Egg 1/2 tsp Cinnamon Dairy 3 tbsp Cornstarch 1 Whole milk 2 1/2 cups Flour Liquids 1/8 tsp Nutmeg 1/2 cup Water 1/2 tsp Salt Oils & Vinegars 3/4 cup Sugar 1 tbsp Apple cider vinegar 1 Turbinado sugar, coarse Condiments 2 tbsp Lemon juice, bottled Let's Cooking! 1. Begin by making your crust. Stir the flour and salt together. Gently blend the shortening into the flour mixture with your hands or a pastry cutter until
3/19 the mixture is crumbly and chunky. When coarsely mixed, set this mixture aside. 2. Beat the egg and cold water together. Add the apple cider vinegar to the egg mixture. Pour the liquid mixture into the flour mixture and lightly fold them together. Let it sit for a few minutes to let the water start to absorb. Using your hands again, mix until a dough forms. If it is still too crumbly to become cohesive, add an additional 1-3 tablespoons of cold water. Be careful to not over mix as over working pie crust makes it tough, or add too much water because the dough will become too sticky. When it becomes a workable dough, check to make sure you can see marbling from the shortening—if you can, you’re going to have a yummy, flaky crust. 3. Score the dough down the middle with the edge of your hand and pull it apart into two pieces. Shape them into two round discs, wrap them in plastic wrap, and then chill them for one hour in the refrigerator (if you’re in a hurry you can put them in the freezer for half an hour). 4. While the dough is chilling, make the apple filling. In a heavy sauce pan, whisk together the sugar, cinnamon, nutmeg, and cornstarch. Stir in the apple cider and lemon juice. Cook on medium heat until thick and bubbly. When fin- ished, scoop the sauce into a bowl and chill in the refrigerator. 5. Begin preparing the apples. Use the 12-Blades Apple slicer to cut 12 slices and place them in a microwave safe bowl. Cover the bowl with plastic wrap and microwave for 2 minutes. Then stir the apples and microwave for another 1-2 minutes. Stir in the cooled sauce and place back in the refrigerator. 6. To make the bottom pie crust, take one of the cooled dough disks out of the fridge. On a floured surface, roll the dough from the center out into a circle until about 3/8 of an inch thick. Make sure the dough is about 1 - 1/2 inches larger than the pie pan all the way around. When you are finished roll- ing it out, carefully fold the dough in half and then in fourths to pick it up and transfer it to your pie pan. Press the dough into the pan to remove any air pockets. Put the bottom crust in the freezer for 10-15 minutes to get it cold again. 7. Pour the apple filling into the bottom pie crust. Carefully move apple slices around until all the sides are filled and the top is even, without any apples
4/19 sticking up which would protrude through the crust. Put it back in the refrig 8. Decide what style top you want to make: For a traditional top crust, lay the erator while you roll out the other dough disk. rolled out dough on top of your pie. Trim any side with excess dough to just even it up, but still leave as much length as you can. Roll the two crusts together, bottom side up all the way around, then crimp the edges. Cut slits in the top crust to allow air to escape. Brush it lightly with whole milk, avoiding the crimped edges, and sprinkle with coarse sugar. For a lattice top crust, roll the dough out, cut into 1-inch strips with a pizza cutter, then alternate laying the strips down in a lattice pattern. Trim the strips to the length of the bottom crust and roll the bottom crust up, tucking the strips in as you go. Crimp the edges. When you are finished, there is no need to cut slits in the dough, but still gently rub milk onto the top with your fingers and sprinkle with coarse sugar. 9. Bake at 400 degrees for 20 minutes, then (leaving the pie in the oven) reduce the heat to 350 degrees and bake for another 30-40 minutes until the crust is golden brown. 10. Allow the pie to cool and rest at least for an hour or two before cutting it to allow the juices to thicken. And of course, it must be served with vanilla ice cream! ENJOY!
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5/19 Apple Fries with Caramel Cream Dip
Recommended Tool SAVORLIVING Stainless Steel 12 Blade Apple slicer Ingredients For the Apples: For the Dip: 4 to 5 tart apples (Sliced) 8 oz cream cheese 1 cup buttermilk 8 oz Cool Whip, or 1 cup whipping cream 1 cup sugar with 1/2 cup sugar- whipped until stiff Wondra flour 1 cup caramel sauce, store bought or vegetable oil for frying recipe HERE cinnamon and sugar to taste Let's Cooking! 1. In a fry pan, or deep fryer heat vegetable oil for frying. 2. Mix together the buttermilk and sugar in a medium size bowl. Peel and slice apples and add them to the buttermilk mixture as you go to prevent browning. 3. In a shallow dish, put a layer of wonder flour. Pull the apples out of the but- termilk mix, one at a time and lightly coat all sides in the flour. 4. When oil is nice and hot, gently place coated apples into the oil so they are not touching, when the bottom side begins to turn golden, flip over and
6/19 brown the second side. Quickly remove to a tray lined with paper towels to soak up excess grease and cool. Sprinkle immediately with cinnamon and sugar while they are hot. For the dip: Mix together the the cream cheese and cool whip until completely blended then stir in the caramel sauce. Place into a bowl for dipping and drizzle a little extra caramel sauce over the top.
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7/19 Apple Crisp Shortbread Bars
Recommended Tool SAVORLIVING Stainless Steel 12 Blade Apple slicer Ingredients Shortbread Base: Apple Filling: 1/2 cup unsalted butter, room temperature 3 large apples, peeled and sliced 1/4 cup sugar 2 Tablespoons all-purpose flour 1 teaspoon vanilla extract 2 Tablespoons sugar 1/4 teaspoon salt 1 teaspoon ground cinnamon 1 cup all-purpose flour 1/4 teaspoon ground nutmeg Topping: 1/2 cup all purpose flour 3/4 cup brown sugar 1/4 cup butter – melted or room temp to cut in. Let's Cooking! 1. Preheat your oven to 300 degrees F and line an 8x8 baking pan with parch- ment paper. Be sure to bring the parchment up the sides as it makes it easier to lift out later.
8/19 2. Shortbread Base: Place butter into your mixer and turn on high for 5 minutes or until the butter turns white rather than yellow, that's how you'll know it's creamed. Next mix in the sugar, vanilla, and salt. Once combined, add in the flour and stir well. Press the mixture into .the parchment lined pan and bake in the pre-heated oven for 15 minutes. 3. Apple Filling: In a bowl, combine the apples, flour, sugar, cinnamon and nutmeg until the apples are well coated 4. Topping: Mix flour, 3/4 up brown sugar. Cut in the butter and knead together. Remove the crust from the oven and turn the heat up to 350 degrees F. Sprin- kle one half of the 5. Topping over the short bread, then layer the apples on top. You will have multiple layers so try to keep it level. Once this is finished, sprinkle the re- mainder of the Topping evenly on top and place in the oven to bake for 30 minutes. 6.Remove from the oven and allow to cool fully before placing in the fridge to set for at least 2 hours. Once it's set, remove from the baking dish by lifting out the parchment paper and cut into 16 squares.
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9/19 One Pan Pork Chops with Apples and Onions
Recommended Tool SAVORLIVING Stainless Steel 12 Blade Apple slicer Ingredients Meat Condiments 3 oz Pork chops, bone-in 1 tsp Dijon mustard Produce Baking & Spices 2 Apples, medium(Sliced) 1/4 tsp Black pepper 1 Red onion, small 1/2 tsp Kosher salt 1 1/2 tsp Rosemary, fresh 1 Kosher salt and black pepper 1 tbsp Sage, fresh Oils & Vinegars 1/2 tsp Thyme, fresh) 2 tbsp Olive oil Canned Goods 3/4 cup Chicken stock, low sodium Let's Cooking! 1. Season both sides of pork chops with kosher salt and black pepper. Add 1 Tbsp olive oil to large heavy bottomed pan (or skillet), and heat over MED-HIGH heat. Add pork chops to pan, leaving at least an inch between the chops to ensure even cooking and browning. Sear 3-5 minutes per side, or
10/19 until pork chops are mostly done. Chops will continue cooking in the sauce later. 2. Remove pork chops to a plate.3. In a small mixing bowl, whisk together chicken stock and mustard, set aside. 4. Add remaining 1 Tbsp oil to the pan, then add apples and onions. Cook 4 minutes, stirring occasionally. Season with salt, pepper, sage, rosemary, and thyme. Stir to combine. 5.Pour in stock mixture, using a wooden spoon to gently scrape the bottom of the pan to release any brown bits (those are full of great flavor). 6. Slide pork chops back into the pan, nestling them down in between the apples. 7. Cook 2-3 minutes, until pork chops are finished cooking and liquid has re- duced by half.
11/19 Simple Puff Pastry Apple Tart
Recommended Tool SAVORLIVING Stainless Steel 12 Blade Apple slicer Ingredients Produce Baking & Spices 3 Baking apples (Sliced) , medium sized 1/4 cup Brown sugar Refrigerated 1/2 tsp Cinnamon 1 Egg 1 dash Salt Condiments 1 Vanilla frosting 1/2 tsp Lemon juice Bread & Baked Goods Dairy 1 sheet Puff pastry 1 tbsp Butter Let's Cooking! 1. Thaw one sheet of puff pastry until room temperature. 2. Preheat oven to 375 degrees. 3. Roll out into a 8" x 14" rectangle. Transfer to a parchment lined baking sheet. 4. Score edges of puff pastry creating a 1/2 inch border all around the pastry. You don't want to cut all the way through. Just make a score.
12/19 5. Brush pastry, inside of border, with beaten egg. 6. Peel and slice apples. Toss with lemon juice. 7. Melt butter in a mixing bowl. Mix with cinnamon and brown sugar. Add to apples and toss together. 8. Arrange apples as desired over puff pastry making sure to keep them inside scored border. Pour any remaining brown sugar mixture over apples. 9. Bake at 30-35 minutes or until apples are tender and pastry is golden brown. 10. Warm vanilla frosting in microwave until it reaches drizzling consistency. Drizzle over tart. 11. Serve warm or at room temperature.
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13/19 Sticky Apple, Sausage & Bacon
Recommended Tool SAVORLIVING Stainless Steel 12 Blade Apple slicer Ingredients Meat Oils & Vinegars 8 Pork sausages, quality 1 tbsp Sunflower oil sunflower oil a 8 Rashers smoked streaky bacon variety of oils can be used Produce 2 Apples, red (Sliced) Let's Cooking! 1. Heat oven to 220C/fan 200C/gas 7. Tie a piece of bacon around each sau- sage. Heat the oil in a flameproof roasting tin on the hob, then brown the sausages in the tin. Place in the oven and roast for 20 mins. 2. Toss in the apple wedges and roast everything for another 10 mins until the sausages are cooked and the apples are sticky and caramelised. Serve with mash.
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14/19 Apple Cranberry Walnut Salad
Recommended Tool SAVORLIVING Stainless Steel 12 Blade Apple slicer Ingredients Produce Baking & Spices 1 Apple, red (Sliced) 1/4 tsp Black pepper 1 Apple, green (Sliced) 1/2 scant tsp Salt 1/3 cup Cranberries, dried Dairy Condiments 1/3 cup Feta cheese 2 tbsp Honey Deli Nuts & Seeds 6 cups Salad 1 cup Walnuts Oils & Vinegars Drinks 4 tbsp Apple cider vinegar 1 cup Apple juice 1/4 cup Oil Let's Cooking! 1. Use the SAVORLIVING 12 Blade Apple Slicer to slice two apples. Toss lettuce, apples, walnuts, feta, and cranberries together in a large bowl. 2. Whisk together all dressing ingredients. Toss with salad immediately before serving. Enjoy!
15/19 Apple Gouda Stuffed Chicken Breasts with Smoky Roasted Sweet Potatoes
Recommended Tool SAVORLIVING Stainless Steel 12 Blade Apple slicer Ingredients Meat Dairy 2 Chicken breasts, large boneless skinless 1 1/2 oz Gouda cheese Produce Baking & Spices 1/2 Apple, large (Sliced) 1/2 tsp Paprika, smoked 2 Sweet potatoes, large 1/2 Pepper, fresh ground 1 tsp Thyme, fresh 1/2 tsp Salt 1 tsp Thyme, fresh leaves 1/2 tsp Sea salt Oils & Vinegars 4 tsp Olive oil Let's Cooking! 1. Preheat the oven to 425 degrees Fahrenheit. 2. Spray a large baking dish or sheet pan with nonstick cooking spray. Split each chicken breast across but not through and open like a book (be careful, you can easily cut yourself doing this!). This is also known as butterflying. On one side of the chicken, lay out 7-8 thin apple slices followed by 4-5 slices of cheese. Sprinkle with 1/2 teaspoon fresh thyme. Fold over and drizzle with
16/19 1. Preheat the oven to 425 degrees Fahrenheit. 2. Spray a large baking dish or sheet pan with nonstick cooking spray. Split each chicken breast across but not through and open like a book (be careful, you can easily cut yourself doing this!). This is also known as butterflying. On one side of the chicken, lay out 7-8 thin apple slices followed by 4-5 slices of cheese. Sprinkle with 1/2 teaspoon fresh thyme. Fold over and drizzle with 1/2 teaspoon olive oil. Sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. 3. Place the chicken breast on sheet pan and top with another sprig of fresh thyme if desired. 4. In a bowl, mix diced sweet potatoes with olive oil, smoked paprika, 1 tea- spoon thyme leaves and sea salt until evenly coated. Arrange sweet potatoes in a single layer around chicken breasts. 5. Bake for 20 minutes and then stir sweet potatoes. 6. Continue to bake until the juices run clear from chicken and internal tem- perature of chicken registers at 165 degrees, about 10 additional minutes. Sweet potatoes should be fork tender.
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17/19 Homemade Apple Pie Vodka (Plus Apple Pie Spritzer!)
Recommended Tool SAVORLIVING Stainless Steel 12 Blade Apple slicer Ingredients Produce Beer, Wine & Liquor 4 Granny smith apples (Sliced) 3 oz Apple pie vodka Condiments 1 For apple pie spritzer 1/4 cup Simple syrup Liquids Baking & Spices 1 3/4 cup Water, filtered 3 Cinnamon sticks Other Drinks Approximately 2 cups (190 Proof) 1/4 cup Apple cider or apple juice For the Homemade Apple Pie Vodka! 1 Club soda to top Let's Cooking! For the Homemade Apple Pie Vodka 1. Fill a 32 ounce mason jar with the sliced apples and cinnamon sticks. Use more or less apple as as needed to fill the jar all the way to the top. 2. Pour in the glass jar. Use more or less glass jar to fill to the brim. 3.Seal the jar and shake lightly to make sure that all of the apples are fully submerged and touched by the glass jar.
18/19 4. Refrigerate for a minimum of 48 hours. 5. When ready to continue, pour the glass jar through a fine mesh strainer to remove the fruit and cinnamon. Return the flavored vodka to the mason jar. 6. Pour in the simple syrup and filtered water. Stir to fully combine. 7. Seal tightly and store in the fridge until ready for use; it will keep up to 2 or 3 weeks.For Apple Pie Spritzer 8. Fill a glass to the top with crushed ice. 9. Pour in the Apple Pie Vodka, Apple Cider, and then top with Club Soda. Cheers!
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