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How To make Baked Apples with Dried Cherries & Maple Cara
BILLS20086:
3/4 c Dried tart cherries
1/4 c Cherry flavored brandy
4 Gala apples; peel, core,
- halved SAUCE:
1/2 c Brown sugar; packed
1/2 c Pure maple syrup
1/2 c Unsalted butter
Vanilla frozen yogurt Combine cherries and cherry brandy in a small bowl. Let stand until cherries plump, about 20 minutes. Preheat oven to 350~. Using melon baller, hollow center of each apple half. Arrange apples, cut side up, in glass baking dish. Fill centers with cherry mixture, dividing evenly. Combine brown sugar, maple syrup, and butter in heavy saucepan. Bring to a simmer, stirring until melted. Drizzle sauce over and around apples. Bake apples until tender, basting frequently with sauce, about 55 minutes. Arrange apples on plates. Place scoop of vanilla yogurt alongside. Drizzle sauce over and serve.
How To make Baked Apples with Dried Cherries & Maple Cara's Videos
How to Caramelize Onions Like a Pro | Food Network
Sweet, golden-brown caramelized onions take just a few simple steps.
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Crocktober - Pecan Caramel Baked Apples
A simple yet scrumptious dessert for the holidays or any day!
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Michelin star CARAMEL CHIPS at home | Sweet Tuile Recipe
Today I will show you an easy way of doing caramel chips at home. This fine dining tuile is a great garnish for your dessert recipes. Have fun guys,
Full recipe:
- 100g butter
- 90g sugar
- 20g glucose
- 30g plain flour
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Vegan Apple Oat Crisp- Healthy Appetite with Shira Bocar
Host Shira Bocar shares a tip for using coconut oil in this delicious recipe. It’s a stand in for butter to make a vegan version of a classic, comforting apple crisp laced with cinnamon and tart dried cherries.
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
Claire Saffitz Makes Foolproof Tarte Tatin & Rough Puff Pastry | Dessert Person
Watch as Claire Saffitz makes foolproof tarte tatin and rough puff pastry, two recipes from her cookbook, Dessert Person.
For a recipe that is often touted as simple, tarte Tatin is remarkably easy to screw up. Claire has made tarts where the apples overcaramelized and stuck to the skillet, stayed blond and released tons of moisture, or shrunk dramatically. Differences in the freshness of apples was always the problem. In this video Claire will show you a method to help coax out some moisture to help correct those problems and leave you with a delicious tarte tatin that is every bit as good as the traditional version. Claire believes this recipe with buttery pastry, caramel, and apples can not be beat in a dessert.
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FOOLPROOF TARTE TATIN
Special Equipment:
10-inch ovenproof skillet
Ingredients:
7 medium or 8 Pink Lady or any sweet-tart, firm baking apples (3 lb / 1.36kg)
2/3 cup maple syrup (7 oz / 200g)
1/3 cup brandy (2.6 oz /74g), preferably apple brandy
2 teaspoons apple cider vinegar (0.3 oz / 8g)
1/2 teaspoon plus a pinch of Diamond Crystal kosher salt
1 cup sugar (7 oz /200g)
3 tablespoons unsalted butter (1.5 oz / 43g), cut into 1/2-inch pieces
1/2 recipe Rough Puff Pastry or 1 sheet thawed frozen store-bought puff pastry
All-purpose flour, for rolling out
Vanilla ice cream, for serving
ROUGH PUFF PASTRY
Ingredients:
3 sticks unsalted butter (12 oz / 340g), chilled
3 1/2 cups all-purpose flour (16 oz / 455g), plus more for rolling
2 tablespoons sugar (0.9 oz / 25g)
1 1/2 teaspoons Diamond Crystal kosher salt (0.16 oz / 5g)
Video Breakdown:
0:00 Start
0:10 Intro to Tarte Tatin
0:36 Show Intro / Animation
0:53 Tarte Tatin Recipe
1:40 Special Equipment / Ingredients
3:53 Prep & Roast The Apples
6:32 Rough Puff Pastry Recipe
13:39 Chill The Apples & Make A Glaze
15:46 Make The Caramel
18:47 Roll Out & Cut The Pastry
21:04 Assemble & Bake The Tart
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Photographer: Alex Lau
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Animation Credits:
Character Designer/Animator: Jack Sherry
Character Rigger: Johara Dutton
Background/Prop Designer: M. Cody Wiley
Background Illustrator: Jagriti Khirwar
Easy Swedish Cinnamon Buns Recipe | How to make Kanelbullar | Swedish Kanelbullar
Easy Swedish Cinnamon Buns Recipe / How to make Kanelbullar /Swedish Kanelbullar Recipe : Complete written Recipe :
Swedish Cinnamon Buns or Kanelbullar are buns with multiple layers of soft and fluffy bread and aromatic sweet buttery filling in between.
Why You will love this Swedish Cinnamon Buns Recipe
This Cinnamon buns recipe will help you to make the best Swedish cinnamon buns that are soft and fluffy, and is full of delicious aroma, in an easy and fast method.
The Swedish cinnamon buns or kanelbullar made with this easy recipe are
Soft,airy and fluffy with light crispy crust
Comfortingly flavored with cinnamon and cardamom
Shaped beautifully with those swirly layers
top and bottom of the rolls are wonderfully caramelized with that golden brown color.
What Makes Swedish Cinnamon Buns Different From American Cinnamon Rolls
Swedish cinnamon buns or kanelbullar are very similar to American cinnamon rolls.
The first difference is the addition of cardamom. Cardamom, a spice originally found in India, can be described as warm, comforting and aromatic.
Another difference is that Swedish Cinnamon Buns doesn’t use any frosting or icing.
Swedish cinnamon buns usually have pearl sugar as topping.
How to Make Swedish Cinnamon Buns
Making kanelbullar or Cinnamon buns is so easy.
We can make Swedish cinnamon buns or kanelbulle in FOUR SIMPLE STEPS
1.Prepare the bread dough
2.Divide and shape the dough
3.Proof the swedish cinnamon buns or kanelbullar
4.Bake the swedish cinnamon buns or kanelbullar
Bake them @ 420 F or 215 C for 13-15 minutes.
How to make the sugar syrup for glaze
It is so easy to make this sugar syrup to use as glaze for kanelbulle or swedish cinnamon buns .
Into a saucepan add the 60 g or 5tbsp sugar and 60ml or 1/4 cup water.
Boil and simmer until it gets a syrup consistency.
Remove from heat and let it cool down.
How to store Swedish cinnamon rolls
These homemade cinnamon rolls can be kept at room temperature for upto 3 days.Cover the tray with foil or store them in an airtight container.
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