101 Things to Do With Apples

by Baird, Madge

• ISBN13: 9781423606659
• ISBN10: 1423606655
• Format: Paperback
• Copyright: 2012-09-30
• Publisher: Gibbs Smith

Summary

More than 2 million copies sold in our popular "101" series. Often referred to as the "Forbidden Fruit," they can be eaten raw, cooked, dried, juiced, sauced, baked, jammed, or stuffed. With recipes like Pecan-Apple Muffins, Roasted Apple-Vegetable Medley, Rustic Apple Tart, Toasted Chicken-Apple Sandwiches and Apple Almond Cheesecake, there are 101 sweet and savory solutions for dinner and dessert.

Excerpts

Melt-in-Your Mouth Apple Bundt Cake

1 Betty Crocker Golden Vanilla cake mix

2 tablespoons flour

1/ 2 cup oil

3 eggs

1 cup water

5-6 medium cooking apples, peeled and sliced

3 tablespoons packed brown sugar

1/ 2 cup plus 2 tablespoons sugar

whipped topping

caramel sundae syrup

Preheat oven to 350 degrees.

Oil and flour a Bundt pan; tap out excess flour.

Stir cake mix and flour together in a large bowl; add eggs, oil, and water; mix well. Pour a little more than half of cake mix into bottom of Bundt pan; distribute evenly. Place apple slices on top of batter, all around the ring. Sprinkle about three-fourths of the combined sugars over the apples. Spoon remaining batter evenly over apples and sprinklewith remaining sugar.

Bake for 38-42 minutes, until a skewer inserted from the side to the center comes out clean and cake is just beginning to pull away from sides of pan. Remove from oven and cool on a wire rack until pan is cool enough to handle. Use a narrow rubber spatula to gently loosen cake from sides of pan. Place a cake plate over top of pan and invert to release cake onto the plate. Serve with whipped topping and caramel syrup. Makes 10-12 servings.