Apple Delights - WSPA.com

Apple Delights

T'is the season for apples. They are plentiful this time of year and so versatile. Liz Bushong joins us now in our Food City Kitchen to show us a few ideas for apple delights!

 

Caramel Apple Smoothie

8 ounces or 1 cup apple juice

8 ounces or 1 cup applesauce

¾ cup Greek yogurt

2 tablespoons creamy peanut butter

3 ice cubes

Garnish:

1 cup whipped heavy cream

3 tablespoons confectioner's sugar

1 teaspoon clear vanilla

3 tablespoons caramel for drizzle

Instructions:

Combine apple juice, applesauce, yogurt, peanut butter and ice cubes in blender.  Blend until smooth.

Pour smoothie into serving glasses.  Whip chilled whipped cream with 3 tablespoons confectioner's sugar until stiff peaks form. Place whipped cream in disposable pastry bag fitted with tip # 1 M.  Garnish smoothie with whipped cream dollop and drizzle with caramel sauce.

Sprinkle with * cinnamon/sugar *Food City- Food Club Cinnamon & Sugar adjustable grinder.

 

Yield:  3- ounce servings

 

Apple Puff Pastries

3 ounces Greek* or regular Cream Cheese-softened

2 tablespoons caramel ice cream topping-tested Smuckers

¼ teaspoon ground cinnamon

¼ teaspoon salt

17.3 oz package frozen Puff Pastry Sheets, thawed 40 minutes

1 egg + 1 teaspoon water

1 Golden Delicious apple or baking apple of choice, peeled, and finely chopped

½ cup apple butter- tested Dickinson's Country Apple Butter

 3 tablespoons Cinnamon Sugar combination or sparkling sugar

 

Instructions:

Preheat oven to 400 degrees.  Line a baking sheet with parchment paper. Set aside.

In small bowl, combine cream cheese, caramel topping, cinnamon and salt.  Set aside.

On a floured surface, open puff pastry to lie flat. Do not roll.  With a sharp knife cut 9- 3" x 3" squares.

Make pinwheels or framed diamonds. Go to www.lizbushong for instructions.

Brush with egg wash. To make egg wash, beat 1 egg with 1 teaspoon water.

Fill each pinwheel with cream cheese filling and each diamond with apple butter.

Bake at 400 for 12-15 minutes until puffed and brown.  Let cool.  Drizzle with caramel topping.

 

Yield:  18 pastries

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