Tag-Archive for » apple «

Caramel Apple Cake

11
Oct 2009
By

1 Serving: Calories 410 (Calories from Fat 190); Total Fat 21g (Saturated Fat 8g, Trans Fat 1 1/2g); Cholesterol 65mg; Sodium 300mg; Total Carbohydrate 52g (Dietary Fiber 0g, Sugars 38g); Protein 3g Percent Daily Value*: Vitamin A 6%; Vitamin C 0%; Calcium 8%; Iron 6% Exchanges: 1 Starch; 2 1/2 Other Carbohydrate; 0 Vegetable; 4 Fat Carbohydrate Choices: 3 1/2. I’d make sure my Blue Cross Blue Shield NC insurance is up to date before eating this! :)

If you don’t want the calories you can buy a candle and just enjoy the smell.

Cake:

1/2 cup butter or margarine
1/4 cup whipping cream
1 cup packed brown sugar
1/2 cup chopped pecans
2 large cooking apples, peeled, cored and thinly sliced (about 2 1/3 cups)
1 box yellow cake mix
1 1/4 cups water
1/3 cup vegetable oil
3 eggs
1/4 teaspoon apple pie spice

Topping:

2/3 cup fluffy white frosting (from 12-oz container)
1/2 cup frozen (thawed) whipped topping
Caramel topping, if desired

1. Heat oven to 350°F. In 1-quart heavy saucepan, heat butter, whipping cream and brown sugar over low heat, stirring occasionally, just until butter is melted. Pour into 13×9-inch pan. Sprinkle with pecans; top with sliced apples.

2. In a large bowl, beat the cake mix, water, oil, eggs and apple pie spice with electric mixer on low speed until moist. Beat on medium speed 2 minutes. Carefully spoon batter over apple mixture.

3. Bake 40 to 45 minutes or until a toothpick inserted near center comes out clean. Cool in pan 10 minutes. Loosen sides of cake from pan. Place heatproof serving platter upside down on pan; carefully turn platter and pan over. Let pan remain over cake about 1 minute so caramel can drizzle over cake. Remove pan.

4. In a small bowl, mix the frosting and whipped topping. Serve warm cake topped with frosting mixture and drizzled with caramel topping.

High Altitude (3500-6500 ft): Bake 45 to 50 minutes.

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Apple Crunch Pie

08
Aug 2009
By

apple-crunch-pieGet out your Kettlebells and start exercising now because at 582 calories a serving you’ll need it after eating this pie. It’s organic but that doesn’t always mean it’s figure friendly.

Prep time: 40 minutes Cook time: 45 minutes

3 cups Back to Nature Energy Start Cereal or Heart Basics Cereal

1/4 cup organic butter, melted

3/4 cup Back to Nature Organic Apple Cinnamon Harvest Cereal

1/2 cup whole wheat flour

1/3 cup packed organic brown sugar

3 tbsp. raw sugar

1/2 tsp. organic ground cinnamon

1/4 tsp. sea salt

3 lbs. Granny Smith apples, peeled, cored and thinly sliced (about 6 cups)

3 tbsp. whole wheat flour

1. Preheat oven to 375 degrees. Make the crust by putting Energy Start cereal in a food processor and process until finely chopped. With the processor running, add the melted butter. Process until well mixed. Press mixture into a 9 inch pie plate, pressing up the sides and across the bottom of the dish. Bake 5 to 8 minutes to set. Remove from oven and set aside to cool slightly.

2. Crumb topping – Place apple cinnamon cereal, 1/2 cup of the flour, brown and raw sugars, cinnamon and salt in a food processor. Pulse until well mixed. Add 1.2 cup cold butter; pulsing until well mixed. Set aside 1 cup for topping.

3. In a large bowl combine the apples, 1 cup crumb mixture and 1 tablespoon flour; toss to mix. Pile the apple mixture into the pie plate, arranging and pressing slightly to fill the pie plate evenly.

4. Combine the remaining crumb mixture and remaining 2 tablespoons of flour in a small bowl. Mix well. Sprinkle this over the pie. Cover the outer edge of the crust with strips of aluminum foil to prevent overbrowning.

5. Bake 30 minutes. Remove the foil and bake 15 to 25 minutes more or until golden and apples are tender. A knife inserted into the center will give little or no resistance when the pie is done. Cool completely.

Makes 8 servings

Per Serving: 582 calories, 70g carbohydrate, 13g protein, 31g fat, 6g fiber, 76mg cholesterol, 257mg sodium.

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