I am partnering with Kauffman's Fruit Farm as a blog ambassador. I have received these Kauffman's Fruit Farm products for free; however, all opinions remain my own.
It is a cold and blustery day here in our neck of the woods. As I am typing this, it is 32 degrees outside, brrr!! So when I am cold, I start to think about food and drinks to warm me up. This time of year I keep apple cider in the house to use for recipes and to drink on cold days.
These mulling spices from Kauffman's Fruit Farm and Market kick up that apple cider to an entirely new level. These are packaged just like a tea bag. No need to make your own sachet of spices to drop into the cider with these. Plus, you can use these 2 -3 times before they lose their flavor.
One of my favorite things to make to impress my guests is a no bake cheesecake. I like to put these in small jelly jars or pretty glasses to make them even more special. It just makes it a lot more fun to serve and to eat. This recipe uses instant cheesecake pudding, crushed graham crackers, whipped topping, apple pie filling, and reduced spiced apple cider. Within no time at all you have a wonderful dessert that your guest will think you took a long time to make.
First you will want to take 2 cups of apple cider and heat it up in a pan. Place 2 mulling spice bags in and let it simmer. After about 5 minutes of a good simmer, remove the spice bags and continue to reduce the apple cider. It will not take long to reduce to almost a caramel consistency. Keep you eye on it because it can go too far really fast. This wonderfully reduced apple cider will be combined into the instant pudding and also drizzled on top.
Place an assembly line of all your ingredients and this will come together in a snap. Once they are all assembled, drizzle a little of the apple cider reduction over the top.
Spiced Apple Cider No Bake Cheesecakes
6 graham crackers, crushed
1 box instant cheesecake pudding
2 cups milk
2 cups apple cider
8 oz whipping topping
1 can of apple pie filling
Crush the graham crackers in a ziploc bag with a rolling pin. Place in a bowl and set aside. Place 2 cups of apple cider in a saucepan with 2 bags of mulling spices, remove the bags after 5 minutes and continue to reduce the apple cider to almost caramel consistency. Prepare the instant cheesecake pudding with milk and half of the reduced apple cider until combined with a mixer. Assemble the cheesecakes- Place the crushed graham crackers on the bottom, next cheesecake pudding, whipped topping, then top with a couple slices of apple pie filling. Drizzle the apple cider reduction over the top. Chill until ready to serve.
I am partnering with Kauffman's Fruit Farm as a blog ambassador. I have received these Kauffman's Fruit Farm products for free; however, all opinions remain my own.
Butter Crumble Apple Schnitz Pie takes a normal apple pie to a whole new level.
As a blog ambassador for Kauffman's Fruit Farm and Market, I get to sample so many of their great products. This month we were sent Apple Schnitz to create a recipe. What better recipe than a pie, right?
"Our homemade Apple Schnitz (dried apples) is made from fresh apples, air-dried here at our market, with no additives or preservatives whatsoever. Schnitz is a great tasting, chewy, all-natural snack, and is a natural for lots of dried apple dishes and dessert favorites." - Kauffman's Fruit Farm
Now I am just keeping it real here folks, I am all about quick and easy. With that being said, I have no problem using purchased pie crust when I need it. This time I chose to buy the pie crusts out of the freezer section. These were just regular pie crusts, not deep dish. This recipe used both of those pie crusts too. One for us, and one to share (or freeze for later)
The first thing you have to do is get these apple schnitz in some liquid to re-hydrate them. I did this by placing them in a pan of water and simmering for about an hour, until the apples are mushy. Adding the sugar, cinnamon, and the orange take these already great apples to something amazing.
But wait I didn't stop there, it is all about that butter crumble. If you are already thinking about the holidays (which will be here WAY too soon) make sure you add this to your menu. You can thank me later!
Butter Crumble Apple Schnitz Pie
1 8 ounce package of Sweet Apple Schnitz
4 Cups of water (or enough to cover the apples)
Juice and zest of one orange
1 3/4 cups of sugar
2 Tablespoons cinnamon
1/4 cup of all-purpose flour
2 frozen pie crusts
For the butter crumble:
1 stick of unsalted butter
1/3 cup of sugar
1 cup of all-purpose flour
Preheat the oven to 400 degrees. Place your Apple Schnitz into a large pan (make sure it is big, the apples will expand as the re-hydrate) Cover with water and cook on medium to low heat for about an hour. The apples we become mushy and look more like a cooked apple. Remove from heat and add the sugar, juice and zest of the orange, and the cinnamon. Set aside to cool. Remove the pie crusts from the freezer and allow to defrost. Prick the pie crust with a fork all over. Add in the flour to the apple mixture. (in case there is too much liquid-the flour will thicken it as it cooks) Evenly distribute the apple filling among the two pie crusts. In a separate bowl, combine the butter crumble ingredients. Cut in the butter with a pastry cutter or a fork until combined. Place on each filled pie to the edges. Place the pie on a foil lined baking sheet to collect any spills (you don't want to have to clean your oven) Bake for 30 minutes or until the butter crumble is browned but not burned.
Shared at these great parties:
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