How to Get the Most Out of Apple Slices
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Get the most out of apple slices with little waste except for bits of tough core and seeds.See More: Autumn Spiced Apple Chips
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How to Keep Apple Slices from Browning
But worry no more! Here are 10 different ways to keep your apples from browning with simple kitchen items.
If you&rsquove tried packing apples for your kids&rsquo lunch, you probably know what it&rsquos like to cut them up in the cutest shapes possible, only to see them brown right in front of your eyes.
Or, maybe you&rsquove arranged apple slices in a beautiful fruit platter or salad, only to witness them start to brown even before your guests could take a bite of your delicious masterpiece.
What&rsquos the point of trying to make a pretty presentation if your apples will just ruin the entire look, right?
Well, worry not, because today, I will share with you 11 effective ways to keep your apple slices from browning!
This recipe makes a big half-sheet pan full (18 x 13) or can be halved to fit a regular 9 x 13 pan.
Core, peel, and slice apples to about 1/4-1/2 inch thickness. I used the food processor slice blade to get these done, and they ended up about 1/4 inch thick. Perfect for getting them to cook through. Combine sugar, 4 tablespoons flour, cinnamon and mix with the apples to coat them. Set aside.
Combine flour, salt and shortening (or lard) and cut the shortening into the flour mixture until course crumbs are formed. Beat lemon juice, egg yolks and water together and pour over flour mixture. Stir to mix, until combined.
Divide dough in half, with one half being slightly larger than the other. Roll out dough to fit the pan size. Don’t roll it out like pie crust. Roll or pat it into shape right in the pan! Spread sliced apples evenly over the dough. Sprinkle with any remaining sugar/cinnamon/flour mixture that might remain in the bowl.
Roll out the other half of the dough to fit the top. A trick: Since this dough is so hard to handle, I took another half sheet (same size) and rolled the top out on the bottom of the second pan. Make sure the pan is heavily floured. Roll it to size and flip it over to cover the top. Pinch the edges to seal and prick the top randomly with a fork or slash with a knife to allow steam to escape.
Bake in 400° oven for 40 minutes until crust is brown and apples are tender. If you notice the crust becoming too brown too quickly, cover the top loosely with foil and continue baking. Remove and place the pan on a rack to cool completely.
Glaze: Combine milk, confectioners sugar, butter and vanilla. When the slices are cool, spread the glaze over it. Allow to harden. Note: This is the recipe for glaze for a smaller version, but this amount spreads nicely over the entire pan of slices. Do more if you like thick glaze. I don’t.
Alternative: Sprinkle with confectioners sugar while still warm.
Slice into 2″ x 2″ squares, or as big as you want ’em. Or as small as you want ’em. Feel free to enjoy a large apple slice with a scoop of vanilla ice cream, or grab one as you run out the door because they’re really portable!
If you wait at least two, if not three days to bite into one, the crusts begin to soften. Never soggy, just tender. The top crust is crispy-ish right out of the oven, but waiting awhile makes it delectable and soft through and through. You’ll see. Eat one now, and then wait. If you can.
Submitted by: murphala on February 24, 2012
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Cabbage Stir-Fry with Apple Slices
I can’t believe my mouth is watering in front of this Cabbage Stir-fry. If you had asked me a few years ago what vegetables I didn´t like, the cabbage would have topped the list. In fact, I think I had never tried it before, I presumed it was very similar to cauliflower, which I didn’t like much. Also the memory of the unpleasant smell throughout our home when my mum was cooking cabbage didn’t really stimulate me to try it either. Food preferences definitely change throughout life and now I love this cabbage stir-fry. Try out this yummy and super healthy recipe!
What’s more, this recipe has became very special, and why?, because it’s one of the first recipes that I cooked two years ago when I took my first steps into food photography. Those first pictures that I took compared with the photos from today show that if you make the effort and have the appetite for learning you can improve a lot in reasonable time. Every time I feel a bit down and I question if the photos are good enough, I take a look back at those photos. It really helps to realize that your efforts have been worthwhile and rewarding. I know that my photos are not the best (which is ok), but to realize that I’m progressing in this field is what’s keeping me going.
Cabbage is the generalized term for the vegetable, but there are many different kinds of cabbage. These are the most common ones: bok choy (used in Chinese and Thai dishes), red cabbage (really good in salads), green cabbage (main ingredient of the well-known American coleslaw salad). There are many others but those are the ones that you’ll come across more often. In fact, I have found green cabbage very easily in every single country I have lived in. It is such as strong plant than nothing can stop it and it’s also quite cheap! I remember, while living in Sweden, it cost SEK 10, 1 euro more or less. Maybe that led me to finally give it a try.
I’m dragging on a bit at this stage, so I think it’s time to get down to cooking. Let’s do magic and prepare a flavourful and nourishing Cabbage stir-fry with apples & walnuts.
If you make it let me know how it turns out for you! I hope to see photos of your creation on Instagram with the hastag #shoothecook. Cheers, friends!
Apple Slices w/ Peanut Butter
Apple Slices with Peanut Butter is a combination that has always worked! Not only is it sweet, creamy and fresh, it works as a healthy snack! It is also totally customizable! Top with your preferred nuts, seeds or dried fruit. I like mine plain with smooth peanut butter, no toppings required. Sounds a bit boring but it hits the spot.
When it comes to eating, I usually try as much to incorporate healthy foods. So changing up small things like my snacks from potato crisps to apple slices is a complete win for me. Of course, I eat crisps from time to time because why not indulge? Don’t be so strict with yourself. Cheat a little.
You can totally change peanut butter with any other nut butter if peanut butter is not your thing. Can you imagine that I haven’t made peanut butter before? Actually I have but the consistency wasn’t what I wanted. I wanted extra smooth peanut butter like Skippy. I am sure most if not all of you know of that peanut butter. That peanut butter was lit! It actually still is but the price is rather steep for 500ml. I went shopping a few weeks ago since I had such a craving for that exact brand but after I saw the price, I went for another option which was pocket friendly.
Let me let you in on how much I love peanut butter. In high school, I used to but a whole tub of peanut butter just to eat on its own. But is I had an apple or 2, I would use the peanut butter as dip. I am not a red apple gal so I always opt for a juicy Granny Smith apple or the green apples.
Next time you want to try something new with peanut butter other than on toast, spread a huge amount on your apples and indulge! Let me know in the comments how many Apple Slices with Peanut Butter you can have with peanut butter. I can have at least 2 in one sitting because it is so yum!!
4 easy steps for the best fried apple rings:
Step 1 – The batter:
Make the batter by mixing all the ingredients (apart from the apples and oil). No need to take out your mixer, simply use a fork. The rum is optional. If you don’t want to add it in, try vanilla essence/extract instead! Now the batter should not be too thin or too thick. If you follow this recipe, you will get a perfect batter for 11-12 apple rings.
Step 2 – The apple rings:
You should get about 6 slices out of each apple. After you have peeled the skin off, slice them and using a small round cookie cutter cut out the core. If you have an apple corer go ahead and use it!
Step 3 – Deep-frying apple rings:
Dip each ring in the batter, insert your fork inside the hole and let it drip a bit before putting it in hot oil. I use frying pan for deep-frying these as they are thin and there is no need for wasting too much oil. Also make sure to not use olive oil for frying. This would give the apples funny flavor!
Step 4 – Cinnamon sugar coating:
Make sure the apple rings are still warm when coating them with cinnamon flavored sugar. The batter I use is pretty simple and not sweet. That is why it is important to coat them in sugar to make them extra yummy.
Note: The fried apple rings will turn from crispy to soft pretty fast so don’t panic! That’s the way they are!
Use paper kitchen towel to get rid of the excess oil!
If you are looking for more apple recipes have a look at my Apple Pie Recipe, Apple Oatmeal Bake or this Mixed Fruit Crisp. They both are delicious and quite fast to make!
By the way how do you like my new updated post and pictures? I did not make a new video. Maybe next time!
Even finished apples might feel a bit sticky when warm. Allow the apples to cool for an hour and then fold a slice between two fingers. If the apples aren&rsquot sticky/tacky and there is some give when you fold it, it&rsquos done. If the apples fold in half like a piece of paper, they are overly dried. Still edible and delicious, but likely a little tougher.
Store them in an air-tight container like a mason jar. If you see any condensation inside the container after a day or so, the apples were not dried long enough. It would be best to store them in the fridge or freezer at this point.
Dried apples will last for up to a year if stored in a cool dry place.
Not Pie! Apple Slices!
In the late fall or early winter when I was growing up, when it was time to use up those apples in the cellar, I’d wander into the kitchen to find big half-sheet pans filled with golden-brown apple slices. They didn’t last long in my house with brothers who ate their weight in food daily and a dad who worked hard doing carpentry work during the day and taking care of his corn fields, orchard, and gardens in the evening.
For many years, I would fondly recall my mom’s apple slices. I’d mention apple slices to people when they’d talk about apple pie, and I’d get blank stares. Nobody knew what I meant.
I was talking about these on the CITR forum and to my delight, at least two people knew what I was talking about. I think these are too good to keep secret. They masquerade as pie, but pie is good right out of the oven. So are these, but where pie gets all soggy the next day, these improve with age.
This recipe makes a big half-sheet pan full (18 x 13) or can be halved to fit a regular 9 x 13 pan.
You will need 3 apples, brown sugar, lemon juice, some fall spices, cornstarch, and cold butter.
- Apples &ndash I use Macintosh and Honeycrisp apples. Occasionally I will use Granny Smith for tartness. Go red or green &ndash totally up to you!
- Brown Sugar &ndash feel free to use either dark or light brown sugar.
- Lemon Juice &ndash a little citric acid is always good to balance out a sweet treat.
- Fall Spices &ndash cinnamon, nutmeg, and cardamom
- Cornstarch &ndash to thicken it all up!
- Cold Butter &ndash the colder the better! (but not frozen)
Preheat your waffle iron.
Slice apples in rings to just over 1/4&Prime thick.
Dust with cinnamon and sugar. The baked apples are good on their own, but they are even better with cinnamon and sugar.
Always make sure to grease your waffle iron. You can use a non-stick baking spray or simply run a butter stick over the hot waffle iron.
Place one apple slice in each section of the waffle iron, close, and bake for one minute. There is no need to flip.