French Raisin Pie - Old Fashioned - Southern Baking
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We're Tammy and Chris Nichols, and this is our little corner of the internet where we share our love for Southern cooking, passed down through generations and seasoned with a whole lot of heart. Pull up a chair at our virtual table, where biscuits rise golden brown, collard greens simmer soulfully, and laughter and good times always bubble over. We'll be showing you how to whip up classics like fried chicken and cornbread, explore hidden gems of Southern cuisine, and even throw in a few surprises along the way. So, grab your spatula and get ready to cook up some memories with Collard Valley Cooks!
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Italian Apple and Pear Cake with Raisins
This apple and pear cake is a variation from the Italian Umbrian specialty. It is rich in fruit containing at least 80 percent fruit and is deliciously soft and moist.
The addition of delicate pears and soaked raisins brings this recipe to another level.
The rum is totally optional, but if you like the taste of rum in your desserts, please add it in, you will love this.
Cover and refrigerate once cooled down, and it’s best to serve it warm. Try and use good quality cooking pears and apples for a better result.
For the cake pan, the size I used is a 9inch - 23cm spring form.
Enjoy my Italian Apple and Pear Cake with Raisins today!
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NO BAKE CRANBERRY APPLE RAISIN PIE recipe for Thanksgiving or Christmas Dinner
#NoBakePie, #NoBakeDesert, #Cranberry-Apple-RaisinPie
If you need a quick desert for dinner, this one is NO BAKE, and pretty simple. 3 apples (or a can of apple pie filling), 1 can of cranberry sauce, and some raisins create the filling, and a graham cracker crust finishes the NO Bake aspect!! And it is simply DELICIOUS!
RECIPE:
EMI'S NO BAKE CRANBERRY-APPLE-RAISIN PIE:
3 apples, peeled and cubed (or 1 can apple pie filling)
1 can of cranberry sauce
1/3 cup raisins
1 teaspoon cinnamon
2 cups graham cracker crumbs
1/3 cup coconut oil (or butter if not vegan)
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Cinnamon Raisin Apple Pie Panini | Food For Life
Learn how to make Cinnamon Raisin Apple Pie Panini with Food For Life.
FULL RECIPE
Ingredients:
· 6 slices Ezekiel 4:9 Cinnamon Raisin Sprouted Whole Grain Bread
· 1 green apple
· 1 red apple
· 1 cup walnuts
· 8 oz mascarpone cheese
· 1 cup + 1 tbs maple syrup
· ½ tsp ground cinnamon
· 2 tbs coconut oil, melted
Instructions:
Whip together 8 ounces of mascarpone cheese with 1 tbs of maple syrup. Refrigerate until it is time to craft the sandwich.
Preheat your oven to 375 degrees Fahrenheit.
In a bowl, mix 1 cup of walnuts, ½ tsp ground cinnamon, 2 tbs melted coconut oil, and 1 cup of maple syrup. Spread out on a parchment paper-lined baking sheet and bake until golden and fragrant, about 15 minutes. Let cool while you prep the rest of the panini.
Core and slice the red and green apples right before you build your panini. Layer the sweet mascarpone cheese on the bottom slice of bread and stack with apple slices and toasted cinnamon walnuts. Spread the sweet mascarpone on the inside of the top slice and assemble the sandwich.
Add an optional swipe of coconut oil to either side of your sandwich and place on a grill pan or a panini press until the outsides are golden brown and crisp.
Slice in half and enjoy! This recipe serves 3-4.
Recipe Cinnamon-Raisin Apple Crisp Pie
Recipe - Cinnamon-Raisin Apple Crisp Pie
INGREDIENTS:
●Filling
●1/3 cup granulated sugar
●3 tablespoons all-purpose flour
●3/4 teaspoon ground cinnamon
●1/4 teaspoon ground nutmeg
●4 cups thinly sliced peeled apples
●1/3 cup golden raisins
●Crust
●1 Pillsbury Pet-Ritz frozen deep dish pie crust
●Topping
●1/2 cup old-fashioned oats
●1/3 cup packed brown sugar
●1/3 cup all-purpose flour
●1/4 cup butter or margarine
●1/4 cup chopped walnuts
Make This Apple Pie Filling for your Pies & Tarts
Print the Recipe:
Ingredients
10 apples, peered, cored, and sliced
4 oz (114 g) unsalted butter
3/4 cup granulated sugar
1 cup packed light brown sugar
4 and 1/2 tablespoons (50g) cornstarch
1 tablespoon ground cinnamon
1/4 teaspoon salt
1/2 cup heavy whipping cream
Instructions
Melt the butter in a large skillet over medium heat. Add all of the remaining filling ingredients except for the cream. Cook the filling until it thickens. The apples should be fork tender. Remove from the heat and add the heavy cream. Mix and set aside to cool completely. The filling can be stored in the refrigerator in an airtight container for up to 2 weeks.
Notes
If the apples release too much liquid, the filling may take longer to thicken. To prevent the apples from getting mushy, combine a tablespoon of cornstarch with 2 tablespoons of warm water together in a bowl. Whisk tigether and add to the filling. This will help thicken the juices faster. If the filling gets too thick (too much cornstarch), thin it out with some more heavy cream and a splash of water or apple juice.
Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony
Its All Greek
ITEM ID: 84456733
By: LowNotes
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