Need some good recipes using apple cider/no alcohol.?

Answer 1

Corned Beef

1 (3 to 3 1/2-pound) corned beef brisket
1 cup apple cider or apple juice
2 tsp whole black peppercorns
3 bay leaves
10 (about 1 pound) small whole white onions
4 medium potatoes
4 cups rutabaga, peeled, cut into 2-inch chunks
1 small head cabbage, cut into 8 wedges

Place beef brisket in roaster.

Add juices and spices from brisket package.

Combine apple juice or cider with peppercorns
and bay leaves and pour over the brisket.

Cover and bake at 325 degrees for 2 hours.

Peel and quarter potatoes.

Peel and cut rutabaga into bite-sized chunks.

Cut cabbage head into 8 wedges.

Add vegetables to the brisket, cover,
and continue baking for 1 to 1-1/2 hours.

Remove bay leaves.

Transfer brisket and vegetables to serving platter



Baked Apples with Raisin-Nut Stuffing and Caramel Sauce

8 large apples, such as Gala or Granny Smith
1/2 cup raisins
1 cup chopped walnuts
2 tablespoons brown sugar
4 tablespoons softened butter
1 1/2 cups water or apple cider for cooking the apples
fresh mint, for garnish

Caramel Sauce
1/2 cup sugar
1 cup hot water

1. Preheat the oven to 350°F.

2. Remove the core from the apples with an apple corer or hollow out the core
with a vegetable peeler.

3. Mix the raisins, chopped walnuts, sugar and butter together. Stuff as much of
the raisin-nut mixture as you can into the hollowed-out core of each apple.

4. Put the apples into a baking pan, add enough water or cider to cover the
bottom of the pan, about 1/4 of an inch high. Bake for about 30 to 40 minutes,
or unitl the apples can be easily pierced with a knife and are cooked through.

For the caramel sauce:

5. Heat the sugar in a small saute pan on medium-low heat until it starts to
melt and turns a dark amber color, about 5 to 7 minutes.

6. Add the water carefully; it can spatter because the sugar is so hot. Bring to
a boil and cook, stirring with a wooden spoon, until the caramel disolves and
the mixture is syrupy. Remove the sauce from the heat. It will thicken more as
it cools.

7. Pour some of the caramel sauce onto the center of each plare. Place a baked
apple in the middle and garnish with a sprig of mint.

Serving Size: 1 apple with sauce


Apple Pumpkin Shake
A scrumptious shake rich in protein, vitamins and taste. Great for breakfast or
as an after-school or work snack.

½ Cup of Cooked Pumpkin (canned will work)**
¾ Cup soymilk
¾ Cup organic apple cider
1-2 Scoops Protein Powder (Natural Factors makes a great mix called Learning
Factors)
1-2 Tbsp ground flax seed
¼ tsp Nutmeg
½ tsp Cinnamon

Mix all ingredients in a blender and enjoy! For a slightly sweeter treat, you
can replace the soymilk with apple cider. Adjust spices to your taste and liking
- ginger can also be added, or you could try using pre-mixed pumpkin pie spice.

**To cook a pumpkin, you can boil it whole (if it's small enough and you have a
pot big enough) until soft, or cut it in half, seed it and bake it until it's
very soft. Cool it enough to handle, peel and mash. It's actually a lot easier
than one would think.


Soft Apple Cider Cookies

1 cup firmly packed light brown sugar
1/2 cup margarine
1/2 cup apple cider
1/2 cup refrigerated real egg product, like Egg Beaters
2 1/4 cups all-purpose flour
1 1/2 teaspoons ground cinnamon
1 teaspoon baking soda
1/4 teaspoon salt
2 medium apples, peeled and diced (about 1 1/2 cups)
3/4 cup almonds, chopped
Cider Glaze

In large bowl, with electric mixer at medium speed, beat sugar and
margarine until creamy. Add cider and real egg product; beat until
smooth.

With electric mixer at low speed, gradually blend in flour, cinnamon,
baking soda and salt. Stir in apples and almonds.

Drop dough by tablespoonsful, 2 inches apart, onto greased baking
sheets. Bake at 375 degrees F for 10-12 minutes or until golden
brown. Remove from cookie sheets and cool on wire racks. Drizzle with
Cider Glaze.

Makes 4 dozen cookies.

Cider Glaze: In small bowl, combine 1 cup powdered sugar and 2
tablespoons apple cider until smooth.

Answer 2

Try making boiled cider - cook the apple cider down until thick and syrupy, about 1/3 to 1/4 the original volume. You can use it on pancakes, to flavor drinks, in pies and desserts, etc. It's very tasty, and very tart and refreshing.

Another fun thing to do is to just poach apples in the juice with some spices (cinnamon sticks, cloves, allspice, star anise, say). Slice an apple in and simmer the cider until the apples are done (time depends on thickness - you could boil whole apples, for that matter). Serve in a bowl with some yogurt and granola, it's wonderful.

Answer 3

Hot Raspberry Cider

8 cups Apple cider or Apple juice
1 cup frozen raspberry juice concentrate, thawed
1/4 cup sugar
1 cinnamon stick

Combine all ingredients in 4-quart saucepan. Heat over medium heat, stirring occasionally, until mixture starts to simmer. Reduce heat and simmer 10 minutes. Remove from heat. Remove cinnamon stick. Serve hot.
Yield: 8 servings.

Per serving, 1 cup: 200 Calories, 0 g Fat, 0 mg Cholesterol, 51 g Carbohydrates, 32 mg Sodium, 0 g Fiber.

Answer 4

ONION SOUP WITH APPLE CIDER
Heat leftover apple cider with a cinnamon stick on the stove top. It makes a great warm drink—and instant aromatherapy.

4 tablespoons unsalted butter
3 tablespoons olive oil
6 large onions (about 3 1/2 pounds), halved, thinly sliced
3 cups low-salt chicken broth
2 1/2 cups bottled apple cider
12 large thyme sprigs
Chopped fresh thyme

Melt butter with oil in large pot over medium-high heat. Add onions; sauté until soft and dark brown, about 20 minutes. Add chicken broth, cider, and thyme sprigs. Bring to boil. Reduce heat; season with salt and pepper. Simmer soup, uncovered, 25 minutes. Discard thyme sprigs. (Soup can be made 1 day ahead. Cool slightly. Chill uncovered until cold, then cover and keep refrigerated. Rewarm over low heat before continuing.) Divide among 6 soup bowls, garnish with chopped thyme, and serve.

Makes 6 servings.

Answer 5

Basil Vinagrette Dressing
INGREDIENTS
1 cup olive oil
1/3 cup apple cider vinegar
1/4 cup honey
3 tablespoons chopped fresh basil
2 cloves garlic, minced
DIRECTIONS
In a bowl, whisk together the olive oil, apple cider vinegar, honey, basil, and garlic. Pour over or toss with your favorite salad to serve.

OR

Smoked Pork Spare Ribs
INGREDIENTS
6 pounds pork spareribs
Dry rub:
1/2 cup packed brown sugar
2 tablespoons chili powder
1 tablespoon paprika
1 tablespoon freshly ground black pepper
2 tablespoons garlic powder
2 teaspoons onion powder
2 teaspoons kosher salt
2 teaspoons ground cumin
1 teaspoon ground cinnamon
1 teaspoon jalapeno seasoning salt (optional)
1 teaspoon cayenne pepper
Mop Sauce:
1 cup apple cider
3/4 cup apple cider vinegar
1 tablespoon onion powder
1 tablespoon garlic powder
2 tablespoons lemon juice
1 jalapeno pepper, finely chopped (optional)
3 tablespoons hot pepper sauce
kosher salt and ground black pepper to taste
2 cups wood chips, soaked
DIRECTIONS
In a medium bowl, mix together the brown sugar, chili powder, paprika, black pepper, 2 tablespoons garlic powder, 2 teaspoons onion powder, kosher salt, cumin, cinnamon, jalapeno seasoning, and cayenne pepper. Rub generously onto the pork spareribs. Cover, and refrigerate for at least 4 hours, or overnight.
Prepare an outdoor grill for indirect heat, or preheat a smoker to 250 degrees F (120 degrees C). While the grill heats up, prepare the mop sauce. In a medium bowl, stir together the apple cider, apple cider vinegar, 1 tablespoon onion powder, 1 tablespoon garlic powder, lemon juice, jalapeno, hot pepper sauce, salt and pepper.
When the coals are gray and ashed over, place 2 handfuls of soaked woodchips directly on them. Place the ribs on the grill grate bone side down. Cover, and cook for 3 1/2 to 4 hours. Add more coals as needed. Baste with the mop sauce, and throw handfuls of soaked woodchips onto the coals every hour. Keep the temperature of the grill or smoker from going below 225 degrees F (110 degrees C). Ribs are done when the rub has created a wonderful crispy blackened 'bark', and the meat has pulled away from the bone. Discard any leftover mop sauce.

Answer 6

Porc Normandie.

You can use this for pork chops or steaks, either pan fried or casseroled. Sorry I don't do weights, I just chuck it in until it looks about right.

Brown off the pork, then turn down the heat, and add chopped onions to the pan, and sliced mushrooms. A few minutes later, add peeled and sliced apples. Season with freshly ground black pepper and herbs de provence.

When the pork is cooked, remove to a warm dish.
Add double cream and Calvados (or apple juice) to the pan, and boil until reduced.

Serve with boiled new potatoes, green beans and broccoli.

Answer 7

This applesauce cake is a delectable snack cake Applesauce Cake Recipe * 2 cups all-purpose flour, sifted till now measuring * a million cup sugar * a million teaspoon salt * a million teaspoon cinnamon * a million/2 teaspoon floor nutmeg * a million/4 teaspoon floor cloves * 2 teaspoons baking soda * a million cup raisins * a million cup chopped walnuts * a million/2 cup melted butter * 2 cups applesauce guidelines for applesauce cake. right into a mixing bowl, sift jointly the dry factors. upload raisins, chopped walnuts, melted butter, and applesauce. Beat till nicely mixed. Pour batter into greased and floured 9-inch sq. pan or 11 3/4 x 7 a million/2 baking pan. Bake at 350° for 40 5 to 50 minutes. Cool and unfold with cream cheese or butter frosting. If needed, beautify applesauce cake with grated orange peel and walnut halves.