Tag Archives: apples

Harvest Apple Cake from Everyday Good Thinking, the official blog of @HamiltonBeach

 

If you’re going to Thanksgiving dinner at a friend or relative’s house, you’ve probably asked how you can help and been told to bring a dessert. Pumpkin pie is already on the menu, so what else can you bring? Try this tempting Harvest Apple Cake – perfect for the holidays with in-season apples and a rich caramel glaze.

Harvest Apple Cake from Everyday Good Thinking, the official blog of @HamiltonBeach

It will make an equally delicious breakfast cake to serve the day after Thanksgiving, when out-of-town guests are waking up and the kitchen is still a mess. Just bake the cake in advance and add the glaze before serving. This is a welcome treat for your hostess, since they probably don’t want to make breakfast the morning after a huge feast.

Harvest Apple Cake from Everyday Good Thinking, the official blog of @HamiltonBeach

 


Harvest Apple Cake
SERVES: 18

For the cake
3 eggs
1 1/2 cups vegetable oil
2 teaspoons vanilla extract
3 cups all-purpose flour
1 cup sugar
1 cup packed brown sugar
1 teaspoon baking soda
1 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
2 cups finely chopped, peeled apple
1 cup chopped pecans
For the Caramel Glaze
20 square caramel candies
1/4 cup confectioner's sugar
2 Tablespoons apple juice
Instructions
Preheat roaster oven to 350°F. Grease and flour a 10 to 12 cup bundt or tube pan; set aside.
In large mixer bowl, beat eggs, oil and vanilla extract.
Add flour, sugar, brown sugar, baking soda, salt, cinnamon and nutmeg. Beat until smooth. Batter will be thick.
Stir in pecans and apples. Pour into prepared pan.
Place in roaster oven on insert rack.
Bake 60 - 70 minutes or until toothpick inserted in center comes out clean. Cool in pan 15 minutes then invert on rack to cool.
For glaze, microwave caramels and apple juice in microwaveable bowl on HIGH 1-1/2 min. or until caramels are completely melted, stirring every 30 seconds. Stir in confectioners' sugar. Drizzle over cooled cake.
Notes
Once apples are peeled or cut and exposed to air, they begin to brown. Peel and chop the apples just before adding to the batter. Once peeled and cored, a medium apple will yield approximately 1 cup of chopped apple.
Everyday Good Thinking http://everydaygoodthinking.com/

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There are a number of recipes this time of year that call for apples that are peeled, cored and sliced or chopped. You’ll be making applesauce, apple pie and apple crumble in no time. Here’s how to do it.

How to Core an Apple from Everyday Good Thinking, the official blog of @HamiltonBeach

1. Start by peeling off the top and bottom of your apple. This gives you a good start and end point for the rest of your peeling process and helps stabilize the apple by creating a flat bottom.

How to Core an Apple from Everyday Good Thinking, the official blog of @HamiltonBeach

2. Make your way around the apple, peeling away from your body for safety, until the entire apple is peeled.

How to Core an Apple from Everyday Good Thinking, the official blog of @HamiltonBeach

3. Discard the skin of the apple. You now have a perfectly peeled apple that is ready to be cut.

How to Core an Apple from Everyday Good Thinking, the official blog of @HamiltonBeach

4. Cut across the apple on either side of the stem, avoiding the core.

How to Core an Apple from Everyday Good Thinking, the official blog of @HamiltonBeach

5. Lay the center of the apple onto the cutting board to create a flat surface and cut around the core.

How to Core an Apple from Everyday Good Thinking, the official blog of @HamiltonBeach

6. Discard the core. The apples can be sliced or chopped, flat side down, according to your recipe.

How to Core an Apple from Everyday Good Thinking, the official blog of @HamiltonBeach

How to Core an Apple from Everyday Good Thinking, the official blog of @HamiltonBeach

How to Core an Apple from Everyday Good Thinking, the official blog of @HamiltonBeach



 

I remember attending the state fair when I was a kid and tugging on my dad’s shirt until he gave in and bought a caramel apple for me. My brother liked candied apples, so he’d get one of those, and then we’d proceed to make a mess of ourselves as we shoved these delicious concoctions-on-a-stick in our tiny faces. Sure, we added some shirts to the laundry pile on those days, but we got lifelong memories and a lot of happiness in return. Now, we can bring the joy of state fairs and yesteryears right into our homes with an easy slow cooker recipe for Caramel-Dipped Apples.

In a small slow cooker, add the caramel ingredients and allow it to warm. (We are using the 3 Quart Slow Cooker we are giving away this week. Enter here!) Dip the apples and work quickly to add toppings to make custom caramel apples for each family member. You can leave your apple plain, or dress it up with fun toppings. Check out our photos for a visual how-to.

 Caramel Apples from Everyday Good Thinking, the official blog of @HamiltonBeach

Caramel Apples from Everyday Good Thinking, the official blog of @HamiltonBeach

Caramel Apples from Everyday Good Thinking, the official blog of @HamiltonBeach

Caramel Apples from Everyday Good Thinking, the official blog of @HamiltonBeach

Caramel Apples from Everyday Good Thinking, the official blog of @HamiltonBeach

Caramel Apples from Everyday Good Thinking, the official blog of @HamiltonBeach

Caramel Apples from Everyday Good Thinking, the official blog of @HamiltonBeach

Caramel Apples from Everyday Good Thinking, the official blog of @HamiltonBeach

 


Caramel Apples
YIELDS: 8 servings

Ingredients
2 bags (11 oz. each) vanilla flavored caramels, unwrapped
2 Tablespoons water
8 to 10 small apples
8 to 10 wooden sticks or chopsticks
Sprinkles, mini chocolate chips, chopped nuts, crushed cookies or pretzels, sea salt
Instructions
Place caramels and water in 3-quart slow cooker crock.
Cover and cook for 40 to 60 minutes on HIGH or 1 to 1 1/2 hours on LOW, stirring every 20 minutes until caramels are completely melted.
Line a large tray with parchment paper. Spray parchment paper with nonstick cooking spray.
Insert wooden sticks into stem end of apples.
Dip apples in melted caramel until evenly coated. Spoon caramel over apples to coat evenly. Let excess drip back into slow cooker. Scrape excess from bottom of apple.
Immediately decorate with sprinkles, mini chocolate chips, chopped nuts, crushed cookies or pretzels or sea salt.
Place on prepared parchment paper. Refrigerate at least one hour to set. Remove from refrigerator and let stand at room temperature to soften 15 minutes before serving.
Notes
We recommend using LOW for melting caramels. If you choose to use HIGH, stir frequently to avoid burning. Be sure to wash apples thoroughly to remove any wax. If caramel mixture becomes too thick, stir in additional water. Work quickly to add decorations while caramel is still sticky. Refrigerate immediately to allow caramel to set.
Everyday Good Thinking http://everydaygoodthinking.com/

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Apple Fritters from Everyday Good Thinking, the official blog of @HamiltonBeach

Apple season is in full swing as people head to orchards for apple picking and markets are overcome with local varieties. Load up on these red and green fruits so you can make baked apples, apple-pumpkin butter, caramel-dipped apples, harvest apple cake and these deliciously simple fritters.

Apple Fritters from Everyday Good Thinking, the official blog of @HamiltonBeach  

Apple Fritters
YIELDS: 24 servings

These apple fritters are light, fluffy and delicious. We make them in a deep fryer to ensure a crispy, even coating and a soft interior. Serve these as an appetizer or a delicious, seasonal dessert.
Ingredients
2 cups all-purpose flour
1/4 cup white sugar
1 tablespoon baking powder
1/2 teaspoon ground nutmeg
1/4 teaspoon cinnamon
1 teaspoon salt
2 eggs
1 cup milk
2 large apples, peeled, cored and chopped
1/2 cup confectioners sugar for dusting
Instructions
In a medium bowl, mix together flour, sugar, baking powder, nutmeg, cinnamon, and salt.
In a separate bowl, beat together eggs and milk. Stir milk mixture into flour mixture until smooth. Fold in apples.
Heat oil to 375°F. Using a small scoop (about 2 Tablespoons), carefully drop about 6 fritters at a time into the preheated oil. Cook 3 to 4 minutes. Turn for even browning on both sides.
Drain on paper towels and dust with confectioners sugar. Serve warm.
Everyday Good Thinking http://everydaygoodthinking.com/

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Center Stage: Mountain Mama Cooks with Apple-Pumpkin Butter on Everyday Good Thinking, the official blog of @HamiltonBeach

Kelley Epstein of Mountain Mama Cooks is a blogger, personal chef, wife and mother. She lives in Park City, Utah and enjoys her high-altitude living surrounded by the outdoors. Kelley is not only a fantastic chef, but a wonderful, fun-loving person who loves butter and mayonnaise as much as we do.

Your slow cooker gets put to good use on this recipe for Apple-Pumpkin Butter. It is done over two days, first making apple sauce and then cooking pumpkin puree down until it turns into a rich, concentrated butter. I love combining apples and pumpkin as they are quintessential fall ingredients.

Center Stage: Mountain Mama Cooks with Apple-Pumpkin Butter on Everyday Good Thinking, the official blog of @HamiltonBeach

 

I don’t peel the apples as that’s where so many of the vitamins are, and this makes preparation much quicker and easier. You puree the applesauce so finely and then cook it down again with the pumpkin. I try to use organic apples if I can. The finished Apple-Pumpkin butter is delicious stirred into oatmeal or plain yogurt and equally at home slathered on a piece of zucchini or banana bread. 

Center Stage: Mountain Mama Cooks with Apple-Pumpkin Butter on Everyday Good Thinking, the official blog of @HamiltonBeach

 


Slow Cooker Apple-Pumpkin Butter

Ingredients
5 lb apples (about 12), cored and chopped into ½-inch dice
¼ cup unfiltered apple juice
1 + ¼ cup maple sugar (or natural cane sugar), divided
1 tablespoon + ½ teaspoon cinnamon, divided
15 oz can pureed pumpkin
1 teaspoon ground cloves
1 teaspoon freshly grated nutmeg
1 teaspoon ground ginger
juice of 1 lemon
pinch salt
Instructions
Place the apples in the slow cooker along with apple juice, ½ cup maple sugar, and ½ teaspoon cinnamon. Cook on low for 8 hours until apples are extremely soft.
When apples are cool, put half of them into the jar of a food processor and puree until smooth and until peels are undetectable. Transfer to a bowl and repeat with the other half of the apples. At this point the apples can be stored in the fridge for up to a few days.
When ready to turn the applesauce into apple-pumpkin butter, put the applesauce into the slow cooker along with the canned pumpkin puree, ground cloves, ground nutmeg, ground ginger, 1 tablespoon cinnamon, lemon juice, pinch of salt and ½ cup maple sugar. Stir with a wooden spoon until well incorporated and the pumpkin and spices are blended with the apple sauce.
Cook on high for 6-8 hours, stirring occasionally, until the butter is dark brown and reduced by about a quarter. At this point, taste the butter and if you feel that it needs to be a little sweeter, add up to ¼ cup more sugar until desired sweetness is achieved.
Transfer apple-pumpkin butter to pint size glass jars and store in either fridge or freezer. Apple-pumpkin butter can store in the fridge for up to 2 weeks, in the freezer for up to 6 months.
Notes
This recipe yields 3-4 pints.
Everyday Good Thinking http://everydaygoodthinking.com/

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Photos, post and recipe from Mountain Mama Cooks.

Update (9/16/2013): Hamilton Beach does not recommend this recipe for canning purposes. The National Center for Home Food Preservation talks about canning pumpkin butters on their website. Please refer to this link for more information:http://nchfp.uga.edu/publications/uga/pumpkin_butter.html.”