How To make Cranapple Cake
2 1/2 c Unsifted all-purpose flour 1 c Light-brown sugar
firm pack 1 1/2 ts Baking soda 2 Large eggs - whites
1 ts Cinnamon 1/2 c Vegetable oil
1/2 ts Baking powder 1 c Frozen cranberries, halved
1/4 ts Salt 1 c Red cooking apple shredded
1 1/4 c Unsweetened applesauce
FROSTING:
2 tb Butter, softened 1/4 ts Vanilla
1 tb Milk 1 1/4 c Confectioners sugar
Heat oven to 325 grease and flour 10" tube pan In small bowl, combine flour, baking soda, cinnamon, baking powder and salt. In large bowl, with electric mixer, beat applesauce, brown sugar, egg whites and oil until well mixed. Beat in flour mixture until smooth. With rubber spatula, fold in cranberries and shredded apple. Pour batter into prepared pan. Bake 55 to 60 minutes or until cake tester inserted in center comes out clean. Cool
cake in pan on wire rack 10 minutes. Loosen edge; invert pan and unmold cake onto a wire rack; cool completely. Place cake on a serving plate. Prepare icing and drizzle over cake. Icing: In small bowl beat butter with milk and vanilla until welll mixed. Gradually beat in enough of 1-1/4 cups confectioners sugar until icing is smooth and spoonable. -----
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Crabapple Jelly Recipe, a how to guide with a Simple Method.
Crab apple jelly is an amazing preserve that is super easy to make. it requires only 3 ingredients. Crab apples, Water, and sugar! That's right there is no added pectin, because the crabapples have a naturally occurring pectin in them. Often times people have trouble setting crab apple jelly because of that so I give some helpful tips and tricks to make sure that your first batch of crab apple jelly is successful. The traditional way of making this jelly requires you to strain the cooked pulp for up to 8 hours to fully get all the juice out. You can defiantly do it that way, but I wanted to try a quicker method of just putting it in cheesecloth and squeezing it. I got the pulp pretty dry, and I was okay with the little bit that I wasn't apple to extract because I was able to make this jelly in one day instead of having to wait 8 hours. I also added less sugar than some recipes out there for crabapple jelly, I added 2kg for 4 liters of liquid, where as some recipes call for 1kg per liter. The sugar does combine with the natural pectin as part of it's gelling process, so I did have to render the mixture down to get it to properly set, but that just increased the flavor and I was still able to walk away with a healthier lower sugar product. From 6 liters of apples and water, and 2kg of sugar I was able to jar up 5 liters of Jelly. It all set just fine and every jar sealed! Making crabapple jelly doesn't have to be difficult or tricky if you follow the steps in the how to recipe video.
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Cranberry Apple Pie with Baker Bettie
Cranberry Apple Pie has quickly become my favorite Thanksgiving Pie or fall celebration dessert in general. The tartness of the cranberries are exactly what apple pie needs to kick it up a notch! And throw in some warming spices and a pop of orange zest and you are on your way to a symphony of holiday flavors!
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0:00 Intro
0:06 How to Make the Pie Pastry
1:10 Rolling Out the Pie Pastry
1:34 Making Cranberry Apple Pie Filling
2:19 Assembling the Pie
2:42 Temperature & Time for Baking
3:00 Outro
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INGREDIENTS
FOR THE CRUST
-360 grams (3 cups) all-purpose flour
-5 grams (1 teaspoon) kosher salt
-170 grams (12 tablespoons, 1 1/2 sticks) unsalted butter, cold
-60 grams (6 tablespoons) shortening
-115-168 grams (8-12 tablespoons, 120-180 milliliters) ice water
FOR THE FILLING
-700 grams (1 1/2 pounds) sliced apples (peeled or unpeeled, this is the amount going into the pie so account more weight when purchasing, I like to use granny smith, honeycrisp, golden delicious are all good)
-200 grams (2 cups) fresh or frozen cranberries
-200 grams (1 cup) granulated sugar
-30 grams (1/4 cup) cornstarch
-1 teaspoon ground cinnamon
-1/2 teaspoon ground ginger
-1/4 teaspoon ground nutmeg
-1 Tablespoon orange zest
-30 grams (2 tablespoons) orange juice
-2 Tablespoons (30g) unsalted butter, cold and cubed
TO TOP THE PIE
-1 egg
-1 tablespoon water
-2 tablespoons granulated or turbinado sugar
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Pack 6 Apples In The Cake Pan For A Fruity Delight
Cranapple Cake: Sponge Cake Filled With Cranberry-Stuffed Baked Apples ⬇️ FULL RECIPE BELOW ⬇️ Thanks for watching and don't forget to subscribe for a first-hand look at all our best recipes and cooking hacks:
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You'll Need:
For the stuffed apples:
- 6 apples
- ½ cup brown sugar
- ⅓ cup red wine
- 1⅓ cups fresh cranberries
- 3 tbsp almonds
- 3 tbsp raisins
- 1 tsp cinnamon
For the cake batter:
- 1 cup sugar
- 5 eggs
- 1⅔ cups flour
- 1 tsp baking powder
- 1 tbsp vanilla extract
- ⅓ cup cream cheese
To garnish:
- powdered sugar to sprinkle on top
You can find the recipe for the Apple Pudding Pie featured in the bonus video here:
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