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This apple pie uses a basic flaky, all-butter pie crust you can make in the blender. Start by adding the unsalted butter, all-purpose flour, brown sugar, and salt to a food processor or high-powered blender. Turn the blender on high. With the blender on, add your water and blend until the dough just starts to form.
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Get the full recipe from DELISH: http://www.delish.com/cooking/recipe-ideas/recipes/a55805/boozy-caramel-apples-recipe/INGREDIENTS3 apples, sliced2 c. vodka1.
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Step 4. Take the cover off and cook uncovered until apples are tender. If you want smooth apple sauce you can use an immersion blender (remove cinnamon sticks) or keep it chunky by pressing the apples a few times with a potato masher. Some apples with break down more than others. Once you have a consistency you like, add honey, maple syrup.
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Preheat oven to 350 degrees. Arrange apple slices in greased casserole dish. Sprinkle cinnamon, lemon, bourbon and orange liqueur on top of apples. Drizzle molasses over apples. In a separate bowl, mix sugars, flour, salt and butter with a pastry blender or in a processor until crumbly; add the oatmeal and chopped walnuts and mix thoroughly.
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Preheat oven to 375 degrees. Melt the butter in a saucepan over medium heat. Add apples and cook for about 15 minutes. Add ¼ cup brown sugar, apple pie spice and lemon juice. Cook five minutes or until apples are caramelized. In a large bowl mix the remainder of the brown sugar, white sugar, salt and eggs.
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On medium heat, cook the butter, sugar, ground cinnamon and apples together until apple slices are soft and tender. Add in the rum and cook for 10 minutes more. Remove from heat and set aside. 4. In a large bowl, combine all the ingredients for the cake mix and whisk together. 5.
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How to Make Boozy Hot Apple Cider. Warm cider on the stovetop ; Pour into mug and add vodka; Garnish and enjoy! Recipe Tips. For a stronger cocktail, cut the apple cider to 6 ounces. For a weaker cocktail, up the apple cider to 10 ounces. This recipe can be easily doubled or tripled as necessary for a party. More apple-flavored cocktails & shots
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In a small saucepan heat the dulce de leche, bourbon, and 1/4 teaspoon salt over medium-low, whisking just until smooth. Fill prepared apples with caramel. Sprinkle with flaked sea salt. Coat a piece of plastic wrap large enough to cover apples with nonstick cooking spray. Cover apples with plastic wrap, coated side down. Chill for 2 to 24 hours.
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Place them in a shot glass and fill with caramel vodka. Let them sit for a few hours. 2. Insert a lollipop stick in the soaked apple balls and dip them in a melted caramel/Heavy cream mix. 3. Dip the caramel apples in a topping of your choice, and allow to dry. DRINK RESPONSIBLY! These mini drunken caramel apples are a sweet and boozy treat.
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Directions. Step 1 Fill a wide mouthed mason jar with vodka. Skewer one slice of apple per skewer and place in vodka. Place in the refrigerator for 1 hour. Step 2 Place any toppings you want into.
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Step 5. Bake the apples for 15 minutes, then baste with their juices. Continue to bake, basting regularly, until tender, about 1 hour. Remove from the oven and let stand for about 10 minutes.
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STEP 2. Heat the oven to 190C/fan 170C/gas 5. Cut the apples into quarters, thickly slice and toss with the lemon zest, golden caster sugar, cinnamon and golden syrup. STEP 3. Put the apples in an ovenproof dish, toss with the sultanas and pour in the booze to evenly coat the apples.
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Instructions. Scrub apples to remove any wax coating then dry very well. Remove stems then skewer through the top with a bamboo skewer or popsicle stick. Place chopped pecans into a shallow bowl then set aside. Place a piece of wax paper onto a baking sheet then spray with nonstick spray and set aside. Add caramel bits and bourbon to a tall.
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From a fruity sangria to a Fireball -spiked cider, boozy apples can liven up any libation. As delicious as liquor-soaked apples are — always consume alcohol responsibly. Spirit-infused apples are a great boozy treat you can have year round. Soak apples in different liquors to match the seasons as a snack or in a cocktail.
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In a small bowl, add the brown sugar, cinnamon, nutmeg, and salt. Mix until well-combined. Place the apples in a 2 to 2.5-qt baking dish (they should fit snugly). Spoon the brown sugar mixture evenly into the apples. In a liquid measuring cup, combine the apple cider, brandy (if using), and lemon juice.
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The right types of apples can round out some of the bolder notes found in smokier bourbons, and the fruity-boozy-duo can pave the way to cocktail recipes that are equal parts crisp, juicy, and sweet.
