What is a good apple themed recipe for teenagers?

I need an apple themed recipe for kids between 11 and 16. Something easy and preparable in a normal kitchen. Thanks!!What is a good apple themed recipe for teenagers?
Taffy Apple Pizza


1 (18 ounce) package refrigerated sugar cookie dough


1/4 cup creamy peanut butter


1 (8 ounce) package cream cheese, softened


1/2 cup brown sugar, packed


1/2 teaspoon vanilla


2 medium granny smith apples, peeled, cored, and sliced


1 cup carbonated lemon-lime beverage


ground cinnamon


1/4 cup caramel ice cream topping


--Put sliced apples into the lemon-lime soda to soak so they won't brown. Preheat oven to 350 degrees. Roll cookie dough into a 12-inch circle on a 13'; baking stone that has been lightly floured. Bake approximately 5 minutes longer than directions on package say. (My package says 10-12 minutes, so bake about 15 minutes). Let cool. In a bowl, mix peanut butter, cream cheese, sugar and vanilla. Spread over cooled cookie crust. Then drain apples and arrange in a spiral, to cover entire pizza. Srinkle with cinnamon and pour over caramel topping.








Hot Baked Cinnamon Apples


10 apples, cored, peeled and sliced thin


2 teaspoons cinnamon


1 cup brown sugar


2 teaspoons lemon juice (optional)


1 dash salt


1 dash nutmeg


fresh whipped cream (optional) or ice cream (optional)


--Place cut and peeled apples in a mixing bowl and gently mix all the ingredients together. Put apples in a non-stick pan, and cook covered for 45 minutes at 375 degrees. Stir at least once every 15 minutes. Once they are soft, cook for another few minutes to thicken the cinnamon sauce.


*I like to put everything into my baking dish and then mix it since there is less to clean up.


*Serve over ice cream, topped with whipped cream, on pancakes or waffles, or eat alone!





Best Apple Cake!


3 cups flour


2 cups sugar


1 teaspoon baking soda


1/2 teaspoon salt


3 large eggs, beaten


1 cup vegetable oil


2 teaspoons vanilla


3 cups finely chopped apples


1/2 cup apple juice


1 cup chopped walnuts


1 cup packed brown sugar


1/4 cup butter


1/3 cup whipping cream


--In a large bowl combine flour, sugar, soda and salt. Make a well in the center and set aside. In a medium bowl combine eggs, oil, apple juice and vanilla. Stir in apples and nuts. Add the egg mixture to dry ingredients, just until moistened. Spread batter in a greased and floured 9 x 13-inch pan. Bake at 350掳F for 45-50 minutes. In a small saucepan combine the brown sugar, butter and cream. Cook and stir till bubbly and all of the sugar is dissolved. Cool slightly. Drizzle warm sauce over cake, when it has cooled for 5 minutes, so it can seep into the cake, keeping it moist.





Apple Enchiladas


1 (21 ounce) can apple fruit filling and topping (or other fruit filling)


6 (8 inch) flour tortillas


1 teaspoon cinnamon


1/3 cup butter or margarine


1/2 cup sugar


1/2 cup brown sugar


1/2 cup water


--Spoon fruit filling evenly down centers of tortillas. Sprinkle with cinnamon. Roll up, and place, seam side down, in a lightly greased baking dish. Bring butter and next 3 ingredients to a boil. Reduce heat, and simmer, stirring constantly, 3 minutes. Pour over enchiladas: let stand 30 minutes. Bake at 350 for 20 minutes.





Oatmeal Apple Cookies


3/4 cup shortening


1 1/4 cups firmly packed brown sugar


1 large egg


1/4 cup milk


1 1/2 teaspoons vanilla


1 cup flour


1 1/4 teaspoons cinnamon


1/2 teaspoon salt


1/4 teaspoon baking soda


1/4 teaspoon nutmeg


3 cups quick oats (not instant or old fashioned)


1 cup peeled diced apples


3/4 cup raisins (optional)


3/4 cup coarsely chopped walnuts (optional)


--Preheat oven to 375掳 and grease cookie sheet. Combine shortening, sugar, egg, milk and vanilla in large bowl. Beat at medium speed until well blended. Combine flour, cinnamon, salt, soda and nutmeg in a small bowl and mix into creamed mixture at low speed until just blended. Stir in oats, apples, raisins and nuts. Drop rounded tablespoonfuls of dough about 2-inches apart onto prepared cookie sheets. Bake for 13 minutes or until just set. Cool for a minute or 2 on cookie sheets and then remove to a wire rack to cool completely.





3 Ingredient Crunchy Apple Rings


1 Granny Smith apple (or favorite)


3 tablespoons peanut butter


1/2 cup Honey Bunches of Oats cereal (or your choice of cereal)


--Wash apple. With a knife or apple corer, remove the core of the apple. Slice into rings about 1/4 inch thinck so that the apple has a hole in the middle. Spread smooth or crunch peanut butter on one side of each apple ring. Place on plate and sprinkle with Honey bunches of oats cereal, or any cereal of your choice.





Quick Apple Dip


1 (8 ounce) package cream cheese, softened


3/4 cup brown sugar


1/4 cup white sugar


1 teaspoon vanilla


--Mix all ingredients. Use as a dip for apples or other fruit.





Snickers and Apples Salad


6 (2 1/4 ounce) Snickers candy bars, chill and chop


6 apples, cored and chopped into bite sized pieces (Granny Smith and/or Red Delicious are best)


1 (12 ounce) container Cool Whip


1 (5 ounce) box instant vanilla pudding or butterscotch pudding mix


Garnishes


1/2 cup caramel ice cream topping or caramel apple dip (optional)


1/2 cup chopped peanuts, can also sprinkled on top (optional)


--Mix cool whip and dry pudding mix together. Chop apples and chilled Snickers. Mix together. Heat caramel sauce a bit in the microwave- just enough to drizzle, not enough to heat up salad. Drizzle caramel sauce over salad and sprinkle peanuts on top. Chill for at least an hour.





Hope this helps!What is a good apple themed recipe for teenagers?
EASY APPLE BUTTER





2 c. apple pulp or applesauce


3 c. sugar


2 tbsp. lemon juice


3 tbsp. vinegar


1/4 tsp. ground cloves


1 tsp. cinnamon





Mix well and cook, stirring, until it plops up into small volcanos, or resembles bubbles when cooking oatmeal. Pour into prepared containers and seal. Quick, easy and good.
Super simple - buy a box of that mix which you prepare in a casserole dish - it creates a sauce topped with cake - get the caramel flavour and put finely sliced (and peeled) apple in the batter before you bake - it creates a wonderful cake with caramel apple sauce. YUMMY!!
THIS IS A DELICIOUS RECIPE THAT MY KIDS ENJOY! They can do the prep work themselves and it can also be cooked in a crockpot. The aroma is heavenly!





4 large good baking apples, such as Rome Beauty, Golden Delicious, or Jonagold (see cooking apple varieties)


1/4 cup brown sugar


1 teaspoon cinnamon


1/4 cup chopped pecans


1/4 cup currants or chopped raisins


1 Tbsp butter


3/4 cup boiling water





1 Preheat oven to 375掳F. Wash apples. Remove cores to 1/2 inch of the bottom of the apples. It helps if you have an apple corer, but if not, you can use a paring knife to cut out first the stem area, and then the core. Use a spoon to dig out the seeds. Make the holes about 3/4-inch to an inch wide.





2 In a small bowl, combine the sugar, cinnamon, currants/raisins, and pecans. Place apples in a 8-inch-by-8-inch square baking pan. Stuff each apple with this mixture. Top with a dot of butter (1/4 of the Tbps).





3 Add boiling water to the baking pan. Bake 30-40 minutes, until tender, but not mushy. Remove from the oven and baste the apples several times with the pan juices.





Serve warm with vanilla icecream on the side.





Here is one more that uses peeled and sliced apples:





4 cups of peeled, sliced apples - use apples that cook up well, like Fuji or Golden Delicious


3 Tbsp sugar


A sprinkle of cinnamon


1 Tbsp maple syrup





As you slice up the apples, check for their flavor. If they don't taste good raw, believe me, they aren't going to taste good cooked.





Put apple slices in a glass bowl. Sprinkle on top the 3 Tbsp of sugar. Add a light sprinkle of cinnamon. Bake in microwave oven for 5 minutes on high heat. Adjust the time for your microwave and how many apples you are doing. Ours has a powerful high setting so 4 cups of apples only takes 5 minutes. If you use more apples, you will probably need to cook it a little longer. I suggest starting with 5 minutes and testing for doneness with a fork. If it needs more cooking time, give it more. When done, remove and mix so the sugar coats well all the apple pieces. Add maple syrup to taste, about 1 Tbsp.





Serves 1-2. Delicious with whipped cream on top, or with vanilla ice cream on the side.
I have an easy homemade gelatin recipe!








Apple jiggles!





equipment:


鈥?measuring board


鈥?pot holder


鈥?cutting board %26amp; sharp knife


鈥?medium mixing bowl


鈥?8-inch square baking dish


鈥?plastic wrap


鈥?small saucepan


鈥?offset wide metal


鈥?wooden spoon


鈥?spatula (optional)








ingredients





4 cups apple juice


2 envelopes (1/4 ounce each) unflavored gelatin


2 cups mixed fruit such as chopped strawberries, chopped peaches,whole blueberries and halved seedless grapes.





Directions:





1. Have ready the 8-inch square baking dish.Make room in the refridgerator for the mixing bowl.





2. Pour 1 cup of the apple juice in to the small saucepan. Sprinkle the gelatain over the apple juice and let stand until the gelatain plumps up, about 2 minutes,Set the pan over medium-low heat and stir with the wooden spoon until the liquid is completely clear, and the gelatain is disolved, about 6 minutes.Using the pot holder, remove the pan from the heat and pour the liquid into the mixing bowl. Add the remaining 3 cups apple juice and stir until blended.





3. Set the bowl of apple juice and gelatin in the refrigerator. Chill stirring every 5 minutes, until slightly thickened, about 1 hour.





4.When the mixture is the consistency of unbeaten egg whites, remove it from the refridgerator and gently stir in the mixed fruit. The fruit willbe suspendedin the gelatin. Pour the mixture into the 8-inch baking dish, cover with plastiic wrap, and refrigerate untilfirm, about 4 hours or for as long as overnight. Spoon into serving dishes, or using the offset spatula, cut into 9 squares and serve.





Hope you like this apple recipe! Enjoy!
Apple Crisp.
Two ideas...both very delicious apple recipes:





First is baked cinnamon apples


10 apples, cored, peeled and sliced thin


2 teaspoons cinnamon


1 cup brown sugar


2 teaspoons lemon juice (optional)


1 dash salt


1 dash nutmeg


fresh whipped cream (optional) or ice cream (optional)





Place cut and peeled apples in a mixing bowl and gently mix all the ingredients together.


Put apples in a non-stick pan, and cook covered for 45 minutes at 375 degrees.


Stir at least once every 15 minutes.


Once they are soft, cook for another few minutes to thicken the cinnamon sauce.


I like to put everything into my baking dish and then mix it since there is less to clean up.








Another really yummy one is this apple loaf, it is very simple. I to could also be made as muffins:





2 cups sugar


1 cup oil


3 eggs (beaten)


3 cups flour


1 teaspoon salt


1 teaspoon cinnamon


1 teaspoon baking soda


2 teaspoons vanilla


3 cups peeled and chopped apples


1 cup chopped nuts (optional)








Beat together sugar, oil, and eggs.


Sift together flour, salt, cinnamon, and baking soda.


Add to liquid mixture.


Add vanilla, apples, and nuts to mixture.


Put into two loaf pans sprayed with Pam.


Sprinkle tops with sugar.


Bake at 350 for 1 hour or until done.
use either a whole apple or apple wedges, poke a stick through it, dip them in chocolate, roll in nuts or sprinkles or m%26amp;m's. put in the fridge till the chocolate hardens, then serve!
ok...well this is an apple turn over recipe made easy...apples any kind (depends on how tart you like it...granny smith's are nice and tart..hold up well)


puff pastry...in the frozen section...pepperidge farm's is the usual brand...quartered...just cut a cross over the sheet...you'll want to keep this cold until ready to assemble


apple...for 4 i'd say maybe 3 large 4 small


get 1 orange...zest ....maybe 1 tsp's


brown sugar...about 1 tsp


the juice from the orange


nutmeg...fresh much better...but ground will work..just a bit


cinnamon...double of the nutmeg


butter...unsalted....let's say 2 tbs


add butter to skillet....dice apples....peeled and cored....sugar...spices...OJ...and zest...just let come together in pan...maybe 5 minutes...med heat...let cool...put in middle of pastry....fold to triangle...a couple of slits on top...bake at 375...maybe 20-25 minutes...yummy....you can use an egg wash on top of the pastry...to give it that golden finished look....just an egg...splash of h2o...mix well and brush...good luck...heads up don't over stuff...or you get a gooey...yet delicious mess...remember heat makes for expansion
Maybe an apple pie and decorate it with a picture on top. Like maybe a CD or IPOD or something. Or just cut up apples and make them into pictures that they might like.
apple pie, apple sauce, apple dipper, sparkleing apple sider
PERFECT APPLE PIE





PASTRY:





3/4 cup cake flour


1 3/4 cups all purpose flour


scant tsp salt


1 Tablespoon sugar


1 Tablespoon lard


4 Tablespoons Crisco shortening


large pinch Rumford Baking Powder


1 Tablespoon buttermilk powder OR:


1 Tablespoon lemon juice or white vinegar ADDED TO:


5-7 Tablespoons ice water


one stick plus 1/3 stick butter, frozen in advance





FILLING:





10 Apples, peeled and sliced thinly


1/2 cup white sugar


2 Tablespoons butter


2 Tablespoons brown sugar


1/2 teaspoon ginger


1/4 teaspoon nutmeg


1/2 teaspoon cinnamon


sprinkle of mace (optional)


sprinkle of vanilla


lemon juice


Flour, cornstarch, or arrowroot for thickening





Preheat oven to 400掳F, then reduce to 375掳F after pie is in the oven.


Combine dry ingredients. Mix together Crisco and lard in metal bowl. Sprinkle with flour mixture. Chill in refrigerator for 15 minutes. Remove butter from freezer and slice into 1/2 inch chunks. Add to bowl. Work butter and shortenings together into flour with fingers or a pastry blender, leaving large chunks, the size of walnuts. The purpose is to coat the butter particles with flour, but not to allow the butter or shortenings to melt. Do not overwork the mixture.





Add the lemon juice or vinegar to ice water and stir quickly into dry ingredients. Mix briefly, less than 45 seconds, leave large unincorporated pockets of butter and shortening. If mixture is beginning to melt, refrigerate briefly.





Gather mixture together into a flat disc, approximately 1 inch thick, wrap in plastic wrap and refrigerate for at least 1/2 hour or up to 2 days. Freeze if you want to reserve longer than 2 days. The half hour rest is necessary so that the dough will become easier to roll out. The buttermilk powder and/or lemon juice also helps relax the dough and prevent gluten, which can make for a tough crust.





NOTE: For a flakier pie crust, reserve 1/3 stick of butter and slice lengthwise, 1/8 inch thick. Place strips of butter onto dough and then fold into thirds before refrigerating for half hour resting period.





For the filling, use a combination of different types of apples. The best combination consists of mostly Granny Smith apples and a few Cortland types. The Granny Smith apples retain their shape when cooked and provide tartness and flavor. Meanwhile, the Cortland apples cook down into applesauce.





Mix the nutmeg, ginger, and cinnamon with the sugar. Sprinkle the sugar with a few drops of pure vanilla extract. Work the butter and 2 Tablespoons flour or other thickener into the sugar. Slice the apples into thin wedges and place apples into pre-rolled out and fitted pie crust, packing apples in tightly, since they will cook down significantly. Mound apples higher in center. Sprinkle over the apples the juice of 1/2 lemon, then sprinkle the sugar-spice mixture over the apples evenly. Roll out and place top crust, fluting edges to seal tightly and creating several vent holes to allow steam to escape.





Brush top of crust with a mixture of one egg white and one tablespoon of water or with a little cream. Sprinkle with 1 teaspoon sugar.





Variation: One method of making a nice base for your apple pie is to peel a portion of the apples, placing the skins, cores, lemon peels, cinnamon sticks, and fresh grated ginger, into a saucepan with sugar and half cup of water or apple juice. Simmer over low heat for about an hour and strain, reserving the liquid. Thicken 1/2 cup of the strained liquid with 1-2 tsp cornstarch or arrowroot and cool. Add 1/4 tsp vanilla, the sliced and peeled apples, and pour into the pie shell. This is a nice variation when you don't have cortland apples to mix in with the granny smiths because it keeps the pie from being too dry. The liquid is enough for one 10-inch pie about 4 inches tall at center. Adjust according to your pie size.





Bake about 45 minutes, or until crust is golden brown.





I've found that freshly grated ginger much improves the flavor over the ground type in this recipe.