Apple Cheddar Bundles
24 frozen rolls, thawed
3 tablespoons white granulated sugar
1 tablespoon ground cinnamon
1 cup shredded tart apple (Granny Smith)
2 teaspoons lemon juice
1 cup shredded sharp cheddar cheese
1/4 cup chopped walnuts
2 tablespoons butter, melted
Thaw rolls according to package directions.
Mix together sugar and cinnamon. Set aside.
Toss shredded apples with lemon juice; add cheese, nuts and 2 tablespoons cinnamon/sugar mixture, mix well.
Flatten each roll, spoon 1-tablespoon apple/cheese mixture in center of each roll. Fold edges of roll around filling, being careful to completely enclose filling. Seal edges. Place filled bundles on a buttered 13×18 or two 9×13 pan(s). Brush bundles with butter and sprinkle with remaining cinnamon/sugar mixture. Cover loosely with plastic wrap and allow to rise until double in bulk. While bundles are rising, pre-heat oven to 350 degrees; remove plastic wrap and bake bundles 15-20 minutes or until golden brown.
1 3/4 cups 1% milk
1 cup flour
1/4 cup butter, divided, melted
1/2 cup white granulated sugar, divided
1 cup whole milk Ricotta cheese
1/3 cup shredded Asiago cheese
1 tablespoon orange zest
3 large tart apples (Granny Smith)
1/4 cup packed brown sugar
1/2 teaspoon cinnamon
Whisk together until smooth milk, flour, eggs, 2-tablespoons melted butter, 1-tablespoon sugar and a dash salt. Allow batter to rest 10 minutes. Heat non-stick skillet/griddle or crepe pan over medium to medium-low heat; pour approximately1/4-cup batter on hot skillet and swirl batter to coat bottom of skillet or make approximately 8-9 inch circle. When crepe is lightly browned at edges, use a thin spatula to loosen edges and turn; lightly brown opposite side. Crepes maybe stacked with wax paper between to prevent sticking until ready to use. Crepes may be made ahead of time and frozen.
Stir together Ricotta cheese, Asiago cheese, 2-tablespoons white sugar and the orange zest. Spoon approximately 1 tablespoon cheese mixture in center of crepe, evenly spread across crepe and roll or fold in quarters.
Peel, core and coarsely chop apples. Melt remaining 2-tablespoons butter in medium sauce pan, add chopped apples, remaining 1/4-cup white sugar, brown sugar, cinnamon and nutmeg. Heat apples over medium heat, stirring occasionally until sugar melts and apples are tender.
Arrange filled crepes on individual plates, spoon apples over top, serve warm (if needed, warm crepes and cheese in microwave).
Apple Layer Cake
3 cups flour
2 cups white granulated sugar
1 teaspoon salt
1 tablespoon baking powder
1/2 cup butter, melted
4 eggs, beaten
1/4 cup fresh orange juice
1 tablespoon orange zest
2 tablespoons vanilla
1 1/2 cups chopped tart apples (about 2-3 medium Granny Smith)
2 teaspoons ground cinnamon
1/2 cup packed brown sugar
Preheat oven to 325 degrees. Spray sides and bottom of an angel food cake pan (or tube pan with a removal bottom, set aside. NOTE – if cake pan bottom is not tight, wrap pan with foil to prevent sugar and juice leakage from dripping in bottom of oven while cake is baking.
Whisk together flour, brown sugar, 1 1/4-cups white sugar, salt and baking powder. Make a hollow in center of mix; add melted butter, beaten eggs, fresh orange juice and zest; beat until smooth.
Peel, core and chop apples; toss with brown sugar and cinnamon.
Spoon a little more than half the cake batter into the bottom of prepared cake pan, tamp to settle batter. Using the back of a large spoon, form a hollow in center of batter; spoon chopped apples into hollow; spoon remaining cake batter over apples. Bake 70-90 minutes or until toothpick inserted in cake comes out clean. Serve with whipped cream.