Apples Bannaza

Apples... it’s something that we have had in our lives from child hood that crisp munchy apple weather they are sower and Green

Red and Delicious, Apples are our fun thing, as well as Apple sauce that we have eaten, to the Carmel apple, Apples

I remember as a Child being fed from Mott's apples sauce, drinking apple juice, and oh my first slice of apple Pie, when my mother use to take me to Giant, to Mars.... outrageous amazing sweet Carmel taste. Well now I’m going to give you three recipes to have fun with

Apples.  

Ingredients

• Apples

• Cinnamon

• Nutmeg

• Ginger

• Brown sugar

• Cornstarch

• Syrup

• Molasses

• Sugar

Now, I have only made apple pie once I remember I was helping church and I made some pie Crust and they gave me two pie pans and I had full bag of apples so I went and I took a zip Lock bag and cut up the apples and soaked them over night in the Mix above. 

The next morning taking the pie Crust 

Prep now and enjoy wonderful pies all summer. Make the crust and topping ahead, and keep them in the freezer. 

Ingredients 

• 2 1/2 cups all-purpose flour 

• 1 teaspoon salt 

• 1 teaspoon sugar 

• 2 sticks chilled unsalted butter, cut into pieces 

 To make the dough for the pie crust, mix 2 1/2 cups all-purpose flour and 1 teaspoon each salt and sugar in a medium-size bowl. Cut 2 sticks chilled unsalted butter into pieces. With a pastry blender, cut in butter, working until mixture resembles coarse meal. Add 4 tablespoons ice water; work with hands until dough comes together. If dough is still crumbly, add more ice water a tablespoon at a time (up to 4 more tablespoons). Do not overwork. . Divide dough in half, and flatten halves into disks. Wrap disks separately in plastic; refrigerate at least 1 hour.  To form the pie shell, roll the dough on a floured surface into a 14-inch round. Wrap around rolling pin and carefully unroll over a 9-inch pie plate. Fit gently into bottom and side of plate. Use kitchen shears to trim dough to a 1-inch overhang; fold under, and seal to form a rim. Crimp rim with fingertips and knuckle. Repeat with remaining dough; wrap each with plastic, stack, and freeze. 

{If you're going to use in the next 24 hours no need to freeze just refrigerate. ] now roll it out if you didn’t get sore bought till it’s a 1/4th of an inch and then spray and put into your pie pan decorate your edge how you choose, and then put in the oven for 15 minutes butter let it turn golden for 5 minutes.

Pour your apples into the pie crust “layer it in circles to get more apple slices into the pie, now if you have pie crust topper, the cover, or like the basket weave, however you like put it on press it down and put brush on your egg or butter and then cook for the next 45 min’s [1 hour 40 mins 40 mins Makes 2 

Total Time Prep Yield 

Let it sit and cool on the rack cut and serve.  

We are using the same apple marinated from the beginning and this time you are going to use the same Crust recipe above and your either going to buy a tart crust or you're going to get a tart crust pan. Now, you butter it AND YOU butter the crust and heat for 15 mins, 

Then you take the apple and you lay it along the edges and make the circles around until you make it to the middle. Then you're going to butter the apples from the top and Egg wash wipe it over then you cook it for 45 minutes till its Done 

Apple Cornbread [HUH!!!]

Take Flour, Cornmeal, Vanilla, 1 Egg... Instead of water you're going to use Apples sauce your going to take your apples and you're going to layer, how are you going to do this

Mix your cornbread batter, pour a thin layer of cornbread on the bottom then layer your apples around evenly covering the layer. Then pour your next layer of cornbread, then you do another layer of apples and you do this until you fill the pan almost a half an inch from the top, 

Ingredients

• Crust:

• 1 1/2 cups graham cracker crumbs

• 1/4 teaspoon ground cinnamon

• 1/3 cup unsalted butter or margarine, melted

• FILLING:

• 4 (8 oz.) packages cream cheese, softened

• 1 1/4 cups sugar

• 1/2 cup sour cream

• 2 teaspoons vanilla extract

• 5 large eggs

TOPPING:

1. 1/2 cup sour cream

2. 2 teaspoons sugar

3. Vegan Filling

4. 24 oz vegan cream cheese, such as TJ vegan or Tofutti

5. 2 cups plain yogurt, such as coconutmilk, almond, soy, or cashew yogurt

6. 2 1/2 tsp pure vanilla extract

7. 1 tbsp lemon juice

8. 1/2 cup sugar or maple syrup, or xylitol for sugar-free

9. pinch uncut stevia OR 2 additional tbsp sugar

10. 4 tsp cornstarch OR arrowroot

Pressure cooker 

You're going to get tin that fit inside the pressure cooker layer tissue paper around the bottom and the edges and then butter it. 

After Mixing your crust mix together and putting it in the bottom and pressing it flat with a cup our something that will press down. Now after you Mix your {Regular/normal cheese cake  ingredients on the left} because the time would be way less for the vegan cheese cake in pressure cooker so we not doing vegan in pressure cooker Amen. 

Now your going to do this for a normal cheese cake put it in the pressure cooker on {yogurt setting} set the minutes for 26mins pour a half a cup of water and then set the rack holder indie with the cake tin inside, cook take out and let it cook

How to Make It in the oven 

Step 1 Preheat oven to 475°F. Place a large pan filled with 1/2 inch water in oven.

Step 2 Make crust: Mix graham cracker crumbs and cinnamon; add butter or margarine. Press crust onto bottom and 2/3 of the way up a 9-inch spring form pan lined with parchment. Wrap a large piece of foil around bottom of pan. Freeze until filling is prepared. Step 3 Make filling: Use an electric mixer to mix cream cheese, sugar, sour cream and vanilla. Blend until smooth and creamy. Scrape down sides of bowl. Whisk eggs in a bowl; add to cream cheese mixture. Blend just until eggs are incorporated. Step 4 Remove crust from freezer and pour in filling. Carefully place cheesecake into preheated water bath. Bake for 12 minutes; turn oven to 350°F and bake until top of cheesecake turns golden, 50 to 60 minutes. Remove cake to a wire rack to cool. Step 5 Make topping: Combine sour cream and sugar; spread over cake. Cover and refrigerate at least 4 hours.

Now you ready for this... No, you're not you're not I know you're not but you're going to flip for this your ready 

Dutch Apple Crème cheese pie

You're going to take your cheese recipe and you're going to add sharp and mozzarella cheese to spring just watch how we do this 

Do you crust ass you did the regular pie crust But you're going to mix gram cracker as your base with cinnamon in the crust, with brown sugar, more cinnamon gram cracker then flour, now you set up your dough as you would regular pie crust dough,  now you're going to use a HIGH dish to do this and your Crust is going to go ALL the way up the sides, now you're going to heat it... butter it then you're going to cover the bottom of the pan layer your apples like you would all the way to little under the middle then you're going to take your crème cheese mixture that you're going to mix cinnamon and Brown sugar into the cheese cake, mozzarella sharp cheese, then you going to add apple layer cheese cake apple and cheesecake layer apple on the top layer. Then put it into pressure cooker 

Now you're going to do this for a normal cheese cake put it in the pressure cooker on {yogurt setting} set the minutes for 26mins pour a half a cup of water and then set the rack holder indie with the cake tin inside, cook take out and let it cook

Releases the pressure opens it up take it out and see what you got, slice it up add cheese mozzarella sharp to the top with apple dripping down the side and having fun 

You tell me what THAT tastes like.