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Apple Cinnamon

Honey Cake

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IngredientsSAVORLIVING Stainless Steel 12 Blade Apple slicer

Produce3 Apples such as granny smith, tart1/2 Lemon, Juice ofBaking & Spices1 cup All-purpose flour1 1/2 tsp Baking powder1 tsp Cinnamon, ground1 1/3 cups Granulated sugar1 tsp Kosher salt Condiments

1 tbsp Honey

Oils & Vinegars1 Cooking sprayDairy1 stick 8 tablespoons of unsalted butterFrozen1 Whipped cream or ice creamRefrigerated2 Eggs, large

1. Preheat the oven to 375 degrees F. Coat an 8-inch square pan with cooking spray and line the bottom of the pan with parchment paper.2. In a medium bowl, whisk together the flour, baking powder, 1 cup sugar and salt. Stir in the eggs, butter and vanilla. Spread the batter evenly into the pre-pared pan.

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3. Squeeze lemon juice into a medium bowl. Peel, core, and thinly slice the apples into the bowl. Add the cinnamon and sugar and toss to thoroughly coat each apple slice. Arrange the apple slices on top of the batter in over-lapping rows, pressing lightly into the batter. Bake for 30-35 minutes, until a cake tester or toothpick inserted in the center comes out clean. Cool in the pan on a wire rack for 10 to 15 minutes. Brush the top of the cake with the honey. Cut into squares and serve with whipped cream or ice cream if de-sired.

If you make this recipe, We’d love to see pics of your creations on Instagram and Facebook! Hash tag ours #SAVORLIVINGkitchen

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Best Apple Pie recipe

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Baking & Spices1 cup Butter-flavored shortening1/2 tsp Cinnamon3 tbsp Cornstarch2 1/2 cups Flour1/8 tsp Nutmeg1/2 tsp Salt3/4 cup Sugar1 Turbinado sugar, coarse Condiments

2 tbsp Lemon juice, bottled

Oils & Vinegars1 tbsp Apple cider vinegar

Produce6 Apples (Sliced)

Dairy1 Whole milk

Drinks1 cup Apple cider, unfiltered

Liquids1/2 cup Water

Refrigerated1 Egg

1. Begin by making your crust. Stir the flour and salt together. Gently blend the shortening into the flour mixture with your hands or a pastry cutter until

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the mixture is crumbly and chunky. When coarsely mixed, set this mixture aside. 2. Beat the egg and cold water together. Add the apple cider vinegar to the egg mixture. Pour the liquid mixture into the flour mixture and lightly fold them together. Let it sit for a few minutes to let the water start to absorb. Using your hands again, mix until a dough forms. If it is still too crumbly to become cohesive, add an additional 1-3 tablespoons of cold water. Be careful to not over mix as over working pie crust makes it tough, or add too much water because the dough will become too sticky. When it becomes a workable dough, check to make sure you can see marbling from the shortening—if you can, you’re going to have a yummy, flaky crust.3. Score the dough down the middle with the edge of your hand and pull it apart into two pieces. Shape them into two round discs, wrap them in plastic wrap, and then chill them for one hour in the refrigerator (if you’re in a hurry you can put them in the freezer for half an hour).4. While the dough is chilling, make the apple filling. In a heavy sauce pan, whisk together the sugar, cinnamon, nutmeg, and cornstarch. Stir in the apple cider and lemon juice. Cook on medium heat until thick and bubbly. When fin-ished, scoop the sauce into a bowl and chill in the refrigerator.5. Begin preparing the apples. Use the 12-Blades Apple slicer to cut 12 slices and place them in a microwave safe bowl. Cover the bowl with plastic wrap and microwave for 2 minutes. Then stir the apples and microwave for another 1-2 minutes. Stir in the cooled sauce and place back in the refrigerator.6. To make the bottom pie crust, take one of the cooled dough disks out of the fridge. On a floured surface, roll the dough from the center out into a circle until about 3/8 of an inch thick. Make sure the dough is about 1 - 1/2 inches larger than the pie pan all the way around. When you are finished roll-ing it out, carefully fold the dough in half and then in fourths to pick it up and transfer it to your pie pan. Press the dough into the pan to remove any air pockets. Put the bottom crust in the freezer for 10-15 minutes to get it cold again.7. Pour the apple filling into the bottom pie crust. Carefully move apple slices around until all the sides are filled and the top is even, without any apples

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sticking up which would protrude through the crust. Put it back in the refrig8. Decide what style top you want to make: For a traditional top crust, lay the erator while you roll out the other dough disk. rolled out dough on top of your pie. Trim any side with excess dough to just even it up, but still leave as much length as you can. Roll the two crusts together, bottom side up all the way around, then crimp the edges. Cut slits in the top crust to allow air to escape. Brush it lightly with whole milk, avoiding the crimped edges, and sprinkle with coarse sugar. For a lattice top crust, roll the dough out, cut into 1-inch strips with a pizza cutter, then alternate laying the strips down in a lattice pattern. Trim the strips to the length of the bottom crust and roll the bottom crust up, tucking the strips in as you go. Crimp the edges. When you are finished, there is no need to cut slits in the dough, but still gently rub milk onto the top with your fingers and sprinkle with coarse sugar.9. Bake at 400 degrees for 20 minutes, then (leaving the pie in the oven) reduce the heat to 350 degrees and bake for another 30-40 minutes until the crust is golden brown.10. Allow the pie to cool and rest at least for an hour or two before cutting it to allow the juices to thicken. And of course, it must be served with vanilla ice cream! ENJOY!

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Apple Fries with Caramel

Cream Dip

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For the Apples:4 to 5 tart apples (Sliced) 1 cup buttermilk1 cup sugarWondra flourvegetable oil for fryingcinnamon and sugar to taste

For the Dip:8 oz cream cheese8 oz Cool Whip, or 1 cup whipping cream with 1/2 cup sugar- whipped until stiff1 cup caramel sauce, store bought or recipe HERE

1. In a fry pan, or deep fryer heat vegetable oil for frying.2. Mix together the buttermilk and sugar in a medium size bowl. Peel and slice apples and add them to the buttermilk mixture as you go to prevent browning.3. In a shallow dish, put a layer of wonder flour. Pull the apples out of the but-termilk mix, one at a time and lightly coat all sides in the flour.4. When oil is nice and hot, gently place coated apples into the oil so they are not touching, when the bottom side begins to turn golden, flip over and

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brown the second side. Quickly remove to a tray lined with paper towels to soak up excess grease and cool. Sprinkle immediately with cinnamon and sugar while they are hot.For the dip:Mix together the the cream cheese and cool whip until completely blended then stir in the caramel sauce. Place into a bowl for dipping and drizzle a little extra caramel sauce over the top.


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Apple CrispShortbread

Bars

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Shortbread Base:1/2 cup unsalted butter, room temperature1/4 cup sugar1 teaspoon vanilla extract1/4 teaspoon salt1 cup all-purpose flour

Apple Filling:3 large apples, peeled and sliced2 Tablespoons all-purpose flour2 Tablespoons sugar1 teaspoon ground cinnamon1/4 teaspoon ground nutmeg

Topping:1/2 cup all purpose flour3/4 cup brown sugar1/4 cup butter – melted or room temp to cut in.

1. Preheat your oven to 300 degrees F and line an 8x8 baking pan with parch-ment paper. Be sure to bring the parchment up the sides as it makes it easier to lift out later.

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2. Shortbread Base:Place butter into your mixer and turn on high for 5 minutes or until the butter turns white rather than yellow, that's how you'll know it's creamed. Next mix in the sugar, vanilla, and salt. Once combined, add in the flour and stir well. Press the mixture into .the parchment lined pan and bake in the pre-heated oven for 15 minutes.3. Apple Filling:In a bowl, combine the apples, flour, sugar, cinnamon and nutmeg until the apples are well coated4. Topping:Mix flour, 3/4 up brown sugar. Cut in the butter and knead together.Remove the crust from the oven and turn the heat up to 350 degrees F. Sprin-kle one half of the 5. Topping over the short bread, then layer the apples on top. You will have multiple layers so try to keep it level. Once this is finished, sprinkle the re-mainder of the Topping evenly on top and place in the oven to bake for 30 minutes.6.Remove from the oven and allow to cool fully before placing in the fridge to set for at least 2 hours. Once it's set, remove from the baking dish by lifting out the parchment paper and cut into 16 squares.


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Meat3 oz Pork chops, bone-inProduce2 Apples, medium(Sliced)1 Red onion, small1 1/2 tsp Rosemary, fresh1 tbsp Sage, fresh1/2 tsp Thyme, fresh)

Condiments1 tsp Dijon mustard

Canned Goods3/4 cup Chicken stock, low sodium

Oils & Vinegars2 tbsp Olive oil

Baking & Spices1/4 tsp Black pepper1/2 tsp Kosher salt1 Kosher salt and black pepper

One Pan Pork Chops with

Apples and Onions

1. Season both sides of pork chops with kosher salt and black pepper. Add 1 Tbsp olive oil to large heavy bottomed pan (or skillet), and heat over MED-HIGH heat. Add pork chops to pan, leaving at least an inch between the chops to ensure even cooking and browning. Sear 3-5 minutes per side, or

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until pork chops are mostly done. Chops will continue cooking in the sauce later.2. Remove pork chops to a plate.3. In a small mixing bowl, whisk together chicken stock and mustard, set aside.4. Add remaining 1 Tbsp oil to the pan, then add apples and onions. Cook 4 minutes, stirring occasionally. Season with salt, pepper, sage, rosemary, and thyme. Stir to combine.5.Pour in stock mixture, using a wooden spoon to gently scrape the bottom of the pan to release any brown bits (those are full of great flavor).6. Slide pork chops back into the pan, nestling them down in between the apples.7. Cook 2-3 minutes, until pork chops are finished cooking and liquid has re-duced by half.

11/19

Simple Puff Pastry

Apple Tart

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Produce3 Baking apples (Sliced) , medium sized

Baking & Spices1/4 cup Brown sugar1/2 tsp Cinnamon1 dash Salt1 Vanilla frostingCondiments

1/2 tsp Lemon juiceDairy1 tbsp Butter

Bread & Baked Goods1 sheet Puff pastry

Refrigerated1 Egg

1. Thaw one sheet of puff pastry until room temperature.2. Preheat oven to 375 degrees.3. Roll out into a 8" x 14" rectangle. Transfer to a parchment lined baking sheet.4. Score edges of puff pastry creating a 1/2 inch border all around the pastry. You don't want to cut all the way through. Just make a score.

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5. Brush pastry, inside of border, with beaten egg.6. Peel and slice apples. Toss with lemon juice.7. Melt butter in a mixing bowl. Mix with cinnamon and brown sugar. Add to apples and toss together.8. Arrange apples as desired over puff pastry making sure to keep them inside scored border. Pour any remaining brown sugar mixture over apples.9. Bake at 30-35 minutes or until apples are tender and pastry is golden brown.10. Warm vanilla frosting in microwave until it reaches drizzling consistency. Drizzle over tart.11. Serve warm or at room temperature.


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Sticky Apple, Sausage & Bacon

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Meat8 Pork sausages, quality8 Rashers smoked streaky bacon

Oils & Vinegars1 tbsp Sunflower oil sunflower oil a variety of oils can be used

Produce2 Apples, red (Sliced)

1. Heat oven to 220C/fan 200C/gas 7. Tie a piece of bacon around each sau-sage. Heat the oil in a flameproof roasting tin on the hob, then brown the sausages in the tin. Place in the oven and roast for 20 mins.2. Toss in the apple wedges and roast everything for another 10 mins until the sausages are cooked and the apples are sticky and caramelised. Serve with mash.


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Apple Cranberry

Walnut Salad

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Produce1 Apple, red (Sliced)1 Apple, green (Sliced)1/3 cup Cranberries, dried

Nuts & Seeds1 cup Walnuts

Condiments2 tbsp Honey

Baking & Spices1/4 tsp Black pepper1/2 scant tsp Salt

Drinks1 cup Apple juice

Dairy1/3 cup Feta cheeseDeli6 cups SaladOils & Vinegars4 tbsp Apple cider vinegar1/4 cup Oil

1. Use the SAVORLIVING 12 Blade Apple Slicer to slice two apples. Toss lettuce, apples, walnuts, feta, and cranberries together in a large bowl.2. Whisk together all dressing ingredients. Toss with salad immediately before serving. Enjoy!

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Apple GoudaStuffed Chicken

Breasts withSmoky RoastedSweet Potatoes

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Meat2 Chicken breasts, large boneless skinlessProduce1/2 Apple, large (Sliced)2 Sweet potatoes, large1 tsp Thyme, fresh1 tsp Thyme, fresh leaves

Oils & Vinegars4 tsp Olive oil

Dairy1 1/2 oz Gouda cheese

Baking & Spices1/2 tsp Paprika, smoked1/2 Pepper, fresh ground1/2 tsp Salt1/2 tsp Sea salt

1. Preheat the oven to 425 degrees Fahrenheit.2. Spray a large baking dish or sheet pan with nonstick cooking spray. Split each chicken breast across but not through and open like a book (be careful, you can easily cut yourself doing this!). This is also known as butterflying. On one side of the chicken, lay out 7-8 thin apple slices followed by 4-5 slices of cheese. Sprinkle with 1/2 teaspoon fresh thyme. Fold over and drizzle with

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1. Preheat the oven to 425 degrees Fahrenheit.2. Spray a large baking dish or sheet pan with nonstick cooking spray. Split each chicken breast across but not through and open like a book (be careful, you can easily cut yourself doing this!). This is also known as butterflying. On one side of the chicken, lay out 7-8 thin apple slices followed by 4-5 slices of cheese. Sprinkle with 1/2 teaspoon fresh thyme. Fold over and drizzle with 1/2 teaspoon olive oil. Sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper.3. Place the chicken breast on sheet pan and top with another sprig of fresh thyme if desired.4. In a bowl, mix diced sweet potatoes with olive oil, smoked paprika, 1 tea-spoon thyme leaves and sea salt until evenly coated. Arrange sweet potatoes in a single layer around chicken breasts.5. Bake for 20 minutes and then stir sweet potatoes.6. Continue to bake until the juices run clear from chicken and internal tem-perature of chicken registers at 165 degrees, about 10 additional minutes. Sweet potatoes should be fork tender.


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HomemadeApple Pie

Vodka(Plus Apple

Pie Spritzer!)

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Produce4 Granny smith apples (Sliced)Condiments1/4 cup Simple syrup

Baking & Spices3 Cinnamon sticksDrinks1/4 cup Apple cider or apple juice1 Club soda to top

Beer, Wine & Liquor3 oz Apple pie vodka1 For apple pie spritzerLiquids1 3/4 cup Water, filtered

OtherApproximately 2 cups (190 Proof)For the Homemade Apple Pie Vodka!

For the Homemade Apple Pie Vodka1. Fill a 32 ounce mason jar with the sliced apples and cinnamon sticks. Use more or less apple as as needed to fill the jar all the way to the top.2. Pour in the glass jar. Use more or less glass jar to fill to the brim.3.Seal the jar and shake lightly to make sure that all of the apples are fully submerged and touched by the glass jar.

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4. Refrigerate for a minimum of 48 hours.5. When ready to continue, pour the glass jar through a fine mesh strainer to remove the fruit and cinnamon. Return the flavored vodka to the mason jar.6. Pour in the simple syrup and filtered water. Stir to fully combine.7. Seal tightly and store in the fridge until ready for use; it will keep up to 2 or 3 weeks.For Apple Pie Spritzer8. Fill a glass to the top with crushed ice.9. Pour in the Apple Pie Vodka, Apple Cider, and then top with Club Soda.Cheers!


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