Best 7 Apple Crows Nest Recipes

CROW'S NEST PUDDING

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Butter a 2 quart baking dish.
• Place apples in prepared dish.
• Stuff the core of each apple with brown sugar, pressing down slightly.
• Reserve any remaining sugar.
• Sprinkle all the apples with the 1/4 teaspoon nutmeg.
• Place dish in preheated oven to start baking while the batter is prepared.
• Beat egg whites until stiff.
• In a separate bowl, beat yolks until they change color.
• Stir milk and maple flavoring into beaten yolks.
• In a third bowl, combine flour, cream of tartar, baking powder, salt and any remaining brown sugar until well mixed.
• Pour flour mixture all at once into egg yolk mixture and stir until smooth.
• Fold beaten egg whites into yolk batter.
• Remove apples from oven and pour batter evenly over and around apples.
• Bake in preheated oven 45 to 60 minutes more, until crust has browned.
• Turn each apple, surrounded by some fluffy crust onto a plate and serve at once with lemon sauce or sweetened cream with a dash of nutmeg.
• To make lemon sauce:Combine cornstarch, water, lemon peel and lemon juice in a small heavy saucepan.
• Beat in egg.
• Cook over medium heat, stirring constantly until thickened and clear.
• Stir in margarine and sugar.

APPLE CROW'S NEST

Steps:

• Slice apples, place in well greased pan or pyrex dish. Dot with butter, sprinkle with sugar and cinnamon. Mix flour, baking powder, salt and sugar. Sift twice. Cut in the shortening with a blender. Add milk to make a soft dough and spread over apples.(wet back of spoon to promote better spreading of dough.) Bake 400 for 25 to 30 minutes. Make sure apples are cooked well. When cooked completely, invert on plate. Serve with ice cream or sour sauce. Sour sauce: 2 large tbsp. flour 2/3 c. sugar large piece butter Mix together Add: 2 1/2 tbsp. vinegar, 2 1/2 cups hot water, cinnamon and 1 tsp. vanilla--cook until thickened and serve over crow's nest.

APPLE COFFEE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray an 8-inch square baking dish with cooking spray; dust with 1 tablespoon flour.
• Beat 1/4 cup butter and 3/4 cup brown sugar together with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Beat egg into butter mixture. Add sour cream, vanilla yogurt, and vanilla extract to the mixture; beat to integrate.
• Stir 1 cup flour, 3/4 teaspoon cinnamon, baking soda, and salt together in a bowl; add to the butter mixture and beat to combine into a batter. Fold apples into the batter. Pour batter into prepared baking dish.
• Mix 1/4 cup brown sugar, 1/4 cup flour, 2 tablespoons butter, and 1/2 teaspoon cinnamon together in a bowl using a fork to achieve a crumbly consistency; sprinkle over the top of the batter.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 35 to 40 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.

APPLE PANDOWDY

Steps:

• In a saucepan, combine brown sugar, 1/4 cup flour and 1/4 teaspoon salt. Add water and lemon juice; cook and stir over medium heat until thick. Cover and set aside. , In a bowl, combine baking powder and remaining flour and salt. Cut in 3 tablespoons butter. Add the milk and mix just until moistened (a few lumps will remain); set aside. , Arrange apples in a 1-1/2-quart baking dish; sprinkle with 1/2 teaspoon cinnamon. Add nutmeg, vanilla and remaining butter to sauce; pour over apples. Drop dough by spoonfuls over sauce. Combine remaining cinnamon and coarse sugar; sprinkle over dough. Bake at 350° until top is brown and apples are tender, about 55 minutes. Serve warm, with whipped cream if desired.

APPLE UPSIDE-DOWN CAKE

Steps:

• Pour butter into an ungreased 9-in. round baking pan; sprinkle with 1/2 cup brown sugar. Arrange apples in a single layer over brown sugar; layer with walnuts and remaining brown sugar., In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the flour, baking powder, baking soda, salt and cinnamon; add to the creamed mixture alternately with buttermilk and sour cream, beating well after each addition. Beat in brandy if desired., Spoon batter over brown sugar layer. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before inverting onto a serving plate. Serve warm.

IMPOSSIBLY EASY FRENCH APPLE DESSERT SQUARES

Steps:

• Heat oven to 350°F. Spray 13x9-inch pan with cooking spray. In medium bowl, mix 1 cup Bisquick mix and the brown sugar. Cut in 1/4 cup butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until crumbly. Stir in nuts; set aside.
• In large bowl, mix apples, cinnamon and nutmeg; spoon into pan. In medium bowl, stir remaining ingredients until well blended. Pour mixture over apples. Sprinkle with streusel.
• Bake 45 to 55 minutes or until knife inserted in center comes out clean and top is golden brown. Cool 30 minutes or until set before cutting into squares. Store in refrigerator.

BIRD'S NEST BREAKFAST CUPS

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Grease 24 muffin cups.
• Mix hash brown potatoes, salt, black pepper, olive oil, and 2/3 cup shredded Cheddar cheese in a bowl. Divide mixture between prepared muffin cups and use your fingers to shape potato mixture into nests with hollows in the middle.
• Bake in the preheated oven until hash browns are browned on the edges and cheese has melted, 15 to 18 minutes. Remove hash brown nests.
• Reduce oven temperature to 350 degrees F (175 degrees C).
• Whisk eggs and water in a bowl until thoroughly combined; season with salt and black pepper. Pour equal amount of egg mixture into each nest; sprinkle with bacon crumbles and 1 teaspoon Cheddar cheese.
• Bake in the oven until eggs are set, 13 to 16 minutes. Let cool in pans and remove by sliding a knife between potato crust and muffin cup.