Quick & Easy Mulligatawny

Prep Time: 5 Minutes
Cook Time: 15 Minutes
Difficulty: Easy
Servings: 8

Ingredients
■1 whole Boneless Skinless Chicken Breast, Cut Into Bite-Sized Pieces
■Salt And Black Pepper To Taste
■4 Tablespoons Butter
■1 whole Medium Onion
■3 cloves Garlic, Minced Finely
■¼ cups All-purpose Flour
■1 Tablespoon Curry Powder
■32 ounces, fluid Chicken Broth
■2 cups Half-and-half
■1 whole Granny Smith Apple, Peeled And Diced
■1 Tablespoon Sugar (white Or Brown) More Or Less To Taste
■2 teaspoons Salt, More To Taste
■Freshly Ground Black Pepper
■Cayenne Pepper (optional, For Spice)
Preparation Instructions
Season diced chicken with salt and pepper. Heat 2 tablespoons butter over medium-high heat. Add chicken and cook, stirring occasionally, until golden. Remove chicken to a plate. Set aside.

In the same pot, add butter and reduce heat to medium. Add diced onion and garlic and stir to cook. Onions should be starting to brown.

Sprinkle flour over onions. Stir to combine, then stir in curry powder. Cook mixture over medium heat for one minute, stirring constantly.

Pour in chicken broth. Stir to combine, then cook for five minutes. Add half and half, salt, pepper, and sugar, then cook for another five minutes.

Add chicken and diced apple and cook for another 5 to 10 minutes. Turn off and allow to stand 5 or 10 minutes before serving. Taste for seasonings before serving.

http://thepioneerwoman.com/cooking/2010/12/easy-mulligatawny/

Dreamy Apple Pie

Prep Time: 20 Minutes
Cook Time: 1 Hour
Difficulty: Easy
Servings: 12

Ingredients

■1 whole Unbaked Pie Crust

Filling

■3 whole Large (4 Or 5 Small) Granny Smith Apples, Peeled, Cored, And Sliced Thin
■½ cups Brown Sugar
■½ cups Sugar
■1 Tablespoon All-purpose Flour
■1 cup Heavy Cream
■2 teaspoons Vanilla Extract
■⅛ teaspoons Cinnamon

Topping

■7 Tablespoons Butter
■¾ cups All-purpose Flour
■½ cups Brown Sugar
■¼ cups Pecans (more To Taste)
■Dash Of Salt

Preparation Instructions

Preheat oven to 375 degrees.

Roll out pie dough and place it in a pie pan. Decorate the edges as desired.

Add apple slices to a large bowl. In a separate bowl, mix together cream, 1/2 cup brown sugar, 1/2 cup sugar, 1 tablespoon flour, vanilla, and cinnamon. Pour over apples. Pour apples into pie shell.

In the bowl of a food processor (or you can mix by hand) combine butter, flour, sugar, pecans (chop if you’re not using a food processor), and salt. Mix until everything comes together in clumps. Pour topping over apples.

Attach foil to the edges and lay a piece of flat foil loosely over the top of the pie. Place pie pan on top of a rimmed cookie sheet and bake for one hour. At the end, remove foil and allow to finish baking and browning. Can bake for up to 15 or 20 minutes more if necessary.

Remove from oven when pie is bubbly and golden brown.

Serve warm with hard sauce, whipped cream, or ice cream.

http://thepioneerwoman.com/cooking/2010/11/dreamy-apple-pie/

Apple Cake in an Iron Skillet Adapted from Sara Moulton

4 to 5 small Granny Smith apples, peeled, cored, and cut into six equal slices
1 3/4 sticks butter
3/4 cup sugar

1 stick butter
2/3 cup sugar
1 1/2 teaspoons vanilla
2 large eggs
1/2 cup sour cream
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon cinnamon
1 small Granny Smith apple, peeled, cored, and chopped finely

Preheat oven to 375 degrees.

In a 9 to 10-inch skillet, melt butter over low heat. Add 3/4 cup sugar to the pan and stir around, then place apple slices, wedge side down, in the pan. Don’t pack them too tightly, but try not to leave overly large gaps. Allow this to cook over low/medium-low heat while you make the cake batter.

In the bowl of an electric mixer, beat 1 stick of butter and 2/3 cup sugar until light and fluffy. Mix in vanilla and eggs. Add sour cream and mix well. Gradually add flour mixture until just combined. Gently stir in 1 chopped apple.

Remove skillet from heat. Spoon batter over the top, then spread gently so batter is evenly distributed. Bake for 20 to 25 minutes, or until cake is golden brown and bubbly. Allow cake to sit in skillet for five minutes, then invert onto a serving plate. Don’t worry if some of the topping isn’t perfect—it’ll taste perfect!

Serve warm with vanilla ice cream.

http://thepioneerwoman.com/cooking/2009/09/apple-cake-in-an-iron-skillet/

Caramel Apple Sticky Buns

Rolls:

2 cups whole milk
1/2 cup sugar
1/2 cup canola oil
1 package (2 1/4 teaspoons) active dry yeast
4 cups flour
1/2 cup flour
2 teaspoons salt
Scant 1/2 teaspoon baking soda
Heaping 1/2 teaspoon baking powder
3/4 cup melted butter
3/4 cup sugar
4 tablespoons ground cinnamon

Caramel Topping:

1 stick regular/salted butter
1 1/2 cups packed brown sugar
1 tablespoon dark brown corn syrup
2 tablespoons cream
2 tablespoons apple brandy OR apple juice (optional)

1 Granny Smith apple, peeled and finely diced.

To make the dough: heat milk, oil, and sugar until warm (do not boil.) Allow to cool to lukewarm. Sprinkle in yeast and 4 cups flour. Stir gently and cover with a tea towel, allowing it to rise for 1 hour. After 1 hour, add remaining flour and dry ingredients. Set aside.

To make the caramel topping: add 1 stick butter, brown sugar, corn syrup, cream, and optional apple brandy or apple juice. Allow to melt over low heat until totally combined. Allow to boil for a few seconds, then remove from heat. Set aside.

To make the rolls: roll out half the dough into a large rectangle. Pour on half the melted butter, half the sugar, and half the cinnamon. Roll into a long roll, then slice into rolls.

To assemble: Spray 9-inch cake pan with cooking spray. Pour in half the caramel topping. Sprinkle dice apple over the top, then arrange sliced rolls all over the pan. Allow to rise for 20 to 30 minutes. Bake at 375 degrees for 30 to 35 minutes, covered in foil for the first 25 minutes.

(Repeat with other half of dough if desired, or save dough in the fridge for another use.)

Invert on a cake pedestal or serving plate. Rolls will be very hot at first; allow to cool slightly before serving.

http://thepioneerwoman.com/cooking/2009/08/caramel-apple-sticky-buns/

Quick & Easy Apple Tart

1 sheet puffed pastry, cut into half OR thirds
3 to 4 apples, cored, halved, and sliced (but not peeled)
1 cup brown sugar
1/4 teaspoon salt

Preheat oven to 415 degrees.
Place puffed pastry rectangles onto a baking pan that’s been sprayed with nonstick spray.
Add sugar and salt to apples. Stir to combine. Allow to sit for a few minutes.
Arrange apple slices on the pastry rectangles in a straight line, overlapping as you go.
Bake for 18 to 20 minutes, or until pastry is puffed and golden brown.
Remove from pan immediately and place on a serving platter. Serve plain, with caramel topping, whipped cream, or a sprinkling of powdered sugar.
Feel like a pastry chef.
Repeat as needed.

http://thepioneerwoman.com/cooking/2009/05/quick-easy-and-yummy-apple-tart/

Apple Dumplings

2 Granny Smith apples
2 cans crescent rolls
2 sticks butter
1 1/2 cups sugar
1 teaspoons vanilla
cinnamon
1 small can Mountain Dew

Peel and core apples. Cut apples into 8 slices each. Roll each apple slice in a crescent roll. Place in a 9 x 13 buttered pan. Melt butter, then add sugar and barely stir. Add vanilla, stir, and pour over apples. Pour Mountain Dew around the edges of the pan. Sprinkle with cinnamon and bake at 350 degrees for 40 minutes. Serve with ice cream, and spoon some of the sweet sauces from the pan over the top.

Then go to confession. Quickly.

Love,
Pioneer Woman

http://thepioneerwoman.com/cooking/2008/02/apple_dumplings/

Scrumptous Apple Pie

1 pie crust

6 to 7 cups peeled and sliced Granny Smith apples
Juice of 1/2 lemon
1/2 cup sugar
4 tablespoons flour
1/4 teaspoon salt

1/2 cup flour
1 1/2 sticks butter
1 cup brown sugar
1/2 cup quick oats
1/4 teaspoon salt

1/2 cup pecans
1/2 jar (or more) caramel topping

Mix peeled apples, lemon juice, sugar, flour, and 1/4 teaspoon salt. Set aside.
Cut the butter into the flour, then add in brown sugar, oats, and 1/4 teaspoon salt.
Add apples to prepared pie shell and top with crumb topping. Cover crust edges with aluminum foil and bake in a 375-degree oven for 25 minutes. Remove foil from crust and place back into the oven for another 30 minutes. Chop pecans, and when five minutes remain, sprinkle them over the pie. Finish baking. Quiver with anticipation.

Remove pie from oven and pour 1/2 jar (or more, if you're feeling dangerous and naughty) of caramel topping over the top. Allow to cool slightly before serving, or don't if you can't wait. Eat. Enjoy. Give thanks for Washington state. Pour a glass of milk. Smile. Cry. Then smile again.

Amen.

http://thepioneerwoman.com/cooking/2007/12/scrumptous-and_i_do_mean_scrumptous-apple_pie/

Pioneer Woman’s Apple Brown Betty

3 apples, preferably Granny Smith
7 slices wheat bread
3/4 cup (1 1/2 sticks) regular/salted butter
1 1/2 cups packed brown sugar
3 to 4 tablespoons water
Peel apples and slice them.
Slice bread into a small dice, or tear into very small pieces.
Coat baking dish with butter, then add 1/3 of the brown sugar, 1/3 of the apple slices, and 1/3 of the breadcrumbs.
Repeat twice more, ending with breadcrumbs.
Slice butter and lay slices all over the top of the bread crumbs.
Sprinkle dish with water and a little more brown sugar, and bake in a 375-degree oven, covered in foil, until done—about 45 minutes.
Remove foil in last few minutes of baking to brown the top.
Serve with ice cream, whipped cream, or Reddi Whip, if you’re feeling ornery. Enjoy!
Love,
Pioneer Woman
http://thepioneerwoman.com/cooking/2008/04/apple-brown-betty-sweet-light-yummy/