This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
American Bounty Restaurant's Green Apple Cobblers
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- #12320
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
1 teaspoon butter
3/4 teaspoon granulated sugar, PLUS"PLUS" means this ingredient in addition to the one on the next line, often with divided uses
1 cup granulated sugar, divided
1 cup all-purpose flour
1 1/2 teaspoon baking powder
1/2 cup milk
2 eggs, lightly beaten
1 1/2 cup peeled, cored and thinly sliced Granny Smith apples
SAUCE OF THE MISSOURI RIVER VALLEY
1 cup semi-dry white Missouri wine
1 cup heavy cream
2/3 cup granulated sugar
1 egg, beaten
2 egg yolks, beaten
directions
Prepare sauce; cover and chill.
Preheat oven to 350 degrees F. Butter 6-ounce ramekins or custard cups; dust with 3/4 teaspoon sugar. Set aside.
In a medium bowl, combine flour, remaining 1 cup sugar and baking powder. Add milk and eggs; beat just until smooth. Do not over-beat.
Divide apple slices among ramekins; spoon batter over apples. (Ramekins should be about 3/4 full.) Bake for 30 to 35 minutes, until a toothpick inserted in the center comes out clean. Serve hot cobblers with cold sauce.
SAUCE OF THE MISSOURI RIVER VALLEY: In a small pan over medium heat, simmer wine until reduced to slightly less than 1/4 cup; set aside.
Combine cream, sugar, egg and yolks in the top of a double boiler; cook over simmering water, stirring constantly, until mixture thickens and coats the back of a spoon.
Stir in reduced wine. Cover and chill. Serve cold sauce with hot cobblers.
Recipe Source: American Bounty Restaurant, Hyde Park, NY
added by
gennyblake
nutrition data
Nutritional data has not been calculated yet.
Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.
This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
The name, vodka, comes from the Russian phrase zhiznennaia voda, or "water of life". It can be made from everything from potatoes to beets. It's considered to be fairly flavorless which makes it a great liquor for mixed drinks.
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