SPICED APPLE CIDER CAKE RECIPES

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APPLE SNICKERDOODLE DUMP CAKE RECIPE: HOW TO MAKE IT



Apple Snickerdoodle Dump Cake Recipe: How to Make It image

With an apple farm just down the road, I'm always looking for creative ways to use up those bushels. We love this cozy cake with caramel drizzle and a scoop of vanilla or cinnamon ice cream. —Rachel Garcia, Colorado Springs, Colorado

Provided by Taste of Home

Categories     Desserts

Total Time 50 minutes

Prep Time 15 minutes

Cook Time 35 minutes

Yield 10 servings.

Number Of Ingredients 8

6 cups sliced, peeled tart apple (about 8 medium)
1/3 cup packed brown sugar
1/4 cup sugar
1/4 cup orange juice
1 tablespoon lemon juice
1 package (17.9 ounces) snickerdoodle cookie mix
1/2 cup butter, melted
1 cup coarsely chopped pecans or walnuts

Steps:

  • Preheat oven to 350°. Toss apples with sugars and fruit juices; spread into a greased 11x7-in. baking dish., Place cookie mix in a bowl; stir in contents of cinnamon-sugar packet. Sprinkle over apples. Drizzle with butter. Top with pecans., Bake until golden brown and apples are tender, 35-40 minutes. Serve warm.

Nutrition Facts : Calories 475 calories, FatContent 23g fat (7g saturated fat), CholesterolContent 24mg cholesterol, SodiumContent 193mg sodium, CarbohydrateContent 67g carbohydrate (48g sugars, FiberContent 3g fiber), ProteinContent 3g protein.

SPICED PICKLED BEETS RECIPE: HOW TO MAKE IT



Spiced Pickled Beets Recipe: How to Make It image

With sweet, tangy and spiced flavors, these pickled beets are so good that they'll win over just about everyone in your house. Jars of colorful beets make great gifts, too! —Edna Hoffman, Hebron, Indiana

Provided by Taste of Home

Categories     Side Dishes

Total Time 01 hours 50 minutes

Prep Time 01 hours 15 minutes

Cook Time 35 minutes

Yield 4 pints.

Number Of Ingredients 7

3 pounds small fresh beets
2 cups sugar
2 cups water
2 cups cider vinegar
2 cinnamon sticks (3 inches)
1 teaspoon whole cloves
1 teaspoon whole allspice

Steps:

  • Scrub beets and trim tops to 1 in. Place in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and simmer until tender, 25-35 minutes. Remove from water; cool. Peel beets and cut into fourths., Place beets in a Dutch oven. Add sugar, water and vinegar. Place spices on a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag. Add to beet mixture. Bring to a boil. Reduce heat; cover and simmer 10 minutes. Discard spice bag., Carefully pack beets into 4 hot 1-pint jars to within 1/2 in. of the top. Carefully ladle hot liquid over beets, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 35 minutes. Remove jars and cool.

Nutrition Facts : Calories 53 calories, FatContent 0 fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 44mg sodium, CarbohydrateContent 12g carbohydrate (11g sugars, FiberContent 1g fiber), ProteinContent 1g protein. Diabetic Exchanges 1 vegetable

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APPLE SNICKERDOODLE DUMP CAKE RECIPE: HOW TO MAKE IT
With an apple farm just down the road, I'm always looking for creative ways to use up those bushels. We love this cozy cake with caramel drizzle and a scoop of vanilla or cinnamon ice cream. —Rachel Garcia, Colorado Springs, Colorado
From tasteofhome.com
Reviews 4.6
Total Time 50 minutes
Category Desserts
Calories 475 calories per serving
  • Preheat oven to 350°. Toss apples with sugars and fruit juices; spread into a greased 11x7-in. baking dish., Place cookie mix in a bowl; stir in contents of cinnamon-sugar packet. Sprinkle over apples. Drizzle with butter. Top with pecans., Bake until golden brown and apples are tender, 35-40 minutes. Serve warm.
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