For each dip, mix all ingredients until smooth and serve with EverCrisp® apple slices.
Preheat oven to 375 degrees F. Brush a 9-inch cake pan with 1 tablespoon butter. In a small bowl, stir together brown sugar, cinnamon, and salt.e
Unroll crescent roll dough on work surface. Press and pinch all perforations to seal.
Evenly brush the dough with the remaining 1 tablespoon butter. Sprinkle sugar mixture over butter. Evenly spread chopped apple over the dough, leaving a ½-inch border at the long edges of the dough.
Starting from one long edge of the dough, roll the dough up into a long tube; pinching edges to seal. If any perforations in the dough have opened, pinch to seal before cutting rolls. Using a sharp knife, cut dough into 9 pieces. Arrange pieces, cut side up, in prepared pan. Flatten each roll slightly.
Transfer to oven and bake 20 to 22 minutes or until rolls are golden brown and the dough is cooked through. Transfer to a wire rack to cool for 5 minutes before transferring rolls to the serving platter.
In a microwave-safe bowl, heat the cream cheese on high for 20 seconds. Add maple syrup and powdered sugar; whisk until smooth. Drizzle glaze over warm rolls and serve immediately.
If using apples as “cups” to serve, cut tops off of apples. Using melon baller, scoop out inside of each apple to form a cup, being sure not to make a hole into the bottom of the cup. Use pastry brush to brush lemon juice on cut parts of each apple.
Place caramel sauce on small plate. Place sugar and cinnamon on second small plate; stir to combine.
Dip the rim of each apple cup (or glass, if using) in caramel sauce, allowing excess sauce to drip off before dipping into sugar mixture. Place cups upright on serving platter.
In pitcher, stir sparkling cider, cider and rum until well combined. Divide cider mixture between apple cups or glasses. If serving in glasses, garnish each glass with an apple slice. If serving in apple cups, not all cider mixture will fit in cups. Set pitcher with remaining cider mixture out so guests can refill their apple cups as needed.
Toss apples with lemon juice. In a medium bowl, stir cream cheese until smooth.
Stir in apple juice. Fold in apples. Set aside.
Diagonally cut a small slice off both ends of bread and discard. Continue slicing bread diagonally into slices about 1 to 1 ½-inches thick.
Holding the knife horizontal to the counter, cut each slice almost in half, leaving one side attached and making a pocket.
Divide filling among the pockets, pressing closed around edges.
Place on rimmed baking sheet.
In a shallow bowl, whisk together the eggs, milk and vanilla.
Slowly pour over bread, turning to coat completely. Set aside.
Toss apples slices with lemon juice.
In a medium saucepan off the heat, stir together apples, sugar, cornstarch, apple juice concentrate, apple juice and Calvados/apple liqueur until cornstarch is dissolved.
Cook over moderately low heat, stirring often, until mixture comes to a boil, turns clear and thickens.
Remove from heat and cool slightly.
Add remaining 2 tablespoons of liqueur.
Preheat oven to 450°.
Generously grease baking sheet. Place bread on baking sheet about 2-inches apart.
Bake for 6 – 9 minutes or until bottoms are gold.
Turn and bake for another 6 – 9 minutes longer or until both sides are golden brown.
Melt margarine or butter in frying pan and brown both sides of each bread pocket.
Transfer to plates when golden brown.
Top pockets with Calvados Sauce. Pass remainder sauce around for more!
Preheat oven to 375 degrees F. Place bacon on rimmed baking pan in single layer. Transfer to oven and bake 18 to 20 minutes or until crisp; leave oven on.
Transfer bacon to paper-towel lined plate and let cool before roughly chopping.
Place naan pieces on rimmed baking pan. Top with cheese, apple, rosemary, thyme and bacon.
Bake 8 to 10 minutes or until naan is slightly crisp and toppings are warmed through.
Serve flatbreads with parsley and drizzle with honey. Cut each flatbread into 4 pieces and serve immediately.
Place apples and water in a heavy saucepan. Bring to simmer on medium heat; reduce heat. Cook, covered, 35-40 minutes, stirring occasionally, until apples are soft and break apart.
Stir in the remaining ingredients. Bring to a boil; reduce heat.
Simmer, uncovered, on medium heat for 10-12 minutes or until a small amount of the mixture will stay on a spoon when quickly turned over.
Remove from heat and cool completely. The mixture will keep in the refrigerator for up to 2 weeks. Bring to room temperature before using in Crème Brulee.
Preheat standard oven to 300°F.
Spread 2 tbsp. Apple Puree onto the bottom of each of 6 five-inch diameter crème brulee dishes. Place dishes on a sheet pan. Set aside.
Bring cream and ¼ cup of the sugar in a heavy saucepan on medium heat to a boil, stirring frequently. Remove from heat. Cool for 10 minutes.
Whisk egg yolks just until blended. Gradually, add a small amount of cream at a time, and combine cream and yolks. Stir in extracts.
Fill each dish with about ⅔ cup cream mixture. Place sheet pan on center oven rack.
Pour in hot water halfway up the sides of dishes. Bake for 30-35 minutes or until the knife inserted near the center comes out clean.
Remove from oven. Let stand in hot water for 15 minutes.
Carefully remove brulee dishes and cool completely on a wire rack. Wrap each tightly in plastic wrap and refrigerate for 8 hours or overnight.
When ready to serve, sprinkle 1 tbsp. of remaining sugar over the top of each brulee. Broil or use a butane torch to melt sugar. Chill at least 1 hour before serving. Garnish each serving with three overlapping apple slices and a sprig of mint.
Combine all ingredients in a large mixing bowl.
Toss salad the blood orange vinaigrette until all ingredients are evenly coated.
Transfer to a serving bowl and enjoy!
Make these crunchy and satisfying SweeTango apple breakfast parfaits tonight and save time tomorrow as you grab them on your way out the door!
Makes 4 parfaits, served in individual 16oz mason jars
If desired, sweeten Greek yogurt by mixing with maple syrup or honey in a small bowl to taste.
For each parfait, measure ¾ cup Greek yogurt, 3 Tbsp slivered almonds, 3/4 cup diced SweeTango apples, and 1/3 cup granola. For each 16oz mason jar, layer half of Greek yogurt, half of slivered almonds half of SweeTango apples and repeat with the rest of the ingredients for the second layer. Top with granola.
Add lids to mason jars and store in the refrigerator. Eat within 1-2 days.
Add all ingredients in a medium-sized bowl and stir to combine.
Serve with cinnamon pita chips, in salad, or on top of yogurt.
Gluten-Free, Kid-Friendly, Vegetarian
Wash fish and cut into serving pieces. Combine Michigan Apple Cider, garlic and the 1/2 teaspoon gingerroot. Place cider mixture and fish in airtight container or plastic bag and refrigerate 1 hour.
While fish is marinating, prepare relish. In small bowl, combine relish ingredients. Cover and refrigerate.
Grill or broil fish until fish flakes and is done. Serve hot with Apple Relish.
