Time 30m Yield 4 dozen. Number Of Ingredients 11 Steps:
Preheat oven to 350°. In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. Combine the flour, cinnamon, baking soda and salt; gradually add to creamed mixture and mix well. Stir in oats and apples. , Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake until golden brown, 10-12 minutes. Let stand for 1 minute before removing to wire racks.
Time 1h20m Yield 8 Number Of Ingredients 12 Steps:
Preheat the oven to 450 degrees F (230 degrees C). Press pie crust into the bottom and up the sides of an 11-inch tart pan. Bake in the preheated oven until golden, 10 to 12 minutes. Remove and let cool. Reduce the oven temperature to 325 degrees F (165 degrees C). Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Crumble. Heat bacon grease in the same skillet over medium-high heat. Add onion and saute until translucent, about 5 minutes. Add apple and cook until just tender, 3 to 5 minutes. Add garlic and saute until fragrant, about 1 minute. Remove from heat and stir in bacon. Whisk milk, sour cream, eggs, sea salt, and cinnamon together in a bowl. Layer apple mixture, Cheddar cheese, and egg mixture in the prepared crust. Sprinkle sage over top. Bake in the preheated oven until set, 30 to 40 minutes. Allow to cool before serving.
Time 30m Yield 8 scones. Number Of Ingredients 9 Steps:
In a large bowl, combine the first five ingredients. Cut in butter until mixture resembles coarse crumbs. Stir in buttermilk just until moistened. Gently fold in the cheese and apples. Turn onto a floured surface; knead 10 times., Pat into a 9-in. circle. Cut into eight wedges. Separate wedges and place on a greased baking sheet. , Bake at 450° for 12-15 minutes or until golden brown.
Time 15m Yield 6 serving(s) Number Of Ingredients 11 Steps:
Cream the butter and sugar until light and fluffy, then stir in the egg and vanilla. Add the combined dry ingredients, blending well. Stir in the cheese, apples and nuts. Drop rounded teaspoonfuls of the dough onto an ungreased cookie sheet and bake at 375 degrees F. for 15 minutes. Remove from the cookie sheet and cool on a wire rack or plate.
Time 50m Yield 10 Number Of Ingredients 8 Steps:
Preheat the oven to 350 degrees F (175 degrees C). Combine butter and 1 1/4 cups sugar in a 9-inch oven-safe skillet over medium heat. Cook and stir until sugar dissolves and mixture begins to caramelize, 5 to 10 minutes. When mixture starts to simmer, add diced apples and sprinkle with cinnamon and nutmeg. Gently press on the apples with a spatula until coated with sugar mixture and simmer, without stirring, until they begin to soften, about 5 minutes. Combine baking mix, milk, shredded Cheddar cheese, and remaining 1/4 cup sugar in a bowl and stir until consistency is similar to a waffle batter. Spoon mixture evenly over the apples in the skillet; no need to be too precise as it will spread out while baking. Bake skillet in preheated oven until batter reaches a firm consistency and is golden brown, 20 to 25 minutes. Remove from the oven and allow to cool on the stovetop until the caramelized sugar thickens a bit, about 5 minutes. Spoon servings onto individual plates, drizzle with caramel liquid, and serve while warm.
Time 45m Yield 8 Number Of Ingredients 6 Steps:
Heat oven to 450°F. Line cookie sheet with foil or cooking parchment paper. Place apple slices in single layer on cookie sheet. Bake 8 to 10 minutes or until lightly browned and slightly dry to the touch. Cool; chop apples. In medium bowl, stir Bisquick mix, buttermilk, salt and pepper until soft dough forms. Set aside 2 tablespoons of the cheese. Add chopped apples and remaining cheese to dough; stir until incorporated. Place dough on work surface sprinkled with additional Bisquick mix; knead 10 times. Roll dough into 1/2-inch-thick square. Cut into 9 biscuits. Sprinkle with reserved cheese. Place on ungreased cookie sheet. Bake 8 to 10 minutes or until golden brown. Serve warm.
Time 30m Yield 24 cookies Number Of Ingredients 12 Steps:
Preheat oven to 375 degrees. Combine flour, butter, sugar, egg, vanilla, cinnamon, baking powder and salt in large bowl and mix well. Add oats, cheese and raisins and mix well. Stir in apple. Drop heaping tablespoonfuls onto ungreased cookie sheet, bake 12-15 minutes or until golden brown. Store in tightly covered container in refrigerator or in loosely covered container at room temperature. Makes about two dozen.
Yield Makes about 16 Number Of Ingredients 6 Steps:
Preheat oven to 350 degrees. Line a baking sheet with a nonstick baking mat or parchment paper; set aside. In a large bowl, mix together all ingredients and about 3 tablespoons water to form a dough. Roll out mixture between two sheets of plastic wrap to 1/4-inch thick; remove plastic wrap and cut out biscuits with a 3 1/2-inch bone-shaped cookie cutter. Reroll scraps and continue cutting out biscuits. Space biscuits 1 inch apart on prepared baking sheet. Bake for 30 minutes until nicely browned and firm. Transfer biscuits to a wire rack. Turn off oven and place biscuits on wire rack in oven overnight. Remove from oven and store in an airtight container up to 2 weeks.
More about “apple cheddar cookies recipes”
Time 2h Yield 16 Number Of Ingredients 7 Steps:
Heat oven to 350°F. Place cookie sheet in oven. Spray 10-inch tart pan with removable bottom with cooking spray. In large bowl, stir cookie mix and apple pie spice until blended. Cut in butter using pastry blender or fork until mixture is crumbly. Reserve 1 cup of the crumb mixture in a small bowl; stir in pecans and cheese. To remaining crumb mixture in large bowl, stir in egg white until soft dough forms. Press dough in bottom and up sides of tart pan. Place apple pie filling in medium bowl. Using knife, cut apples into small pieces. Spoon apple mixture evenly over cookie dough crust. Sprinkle reserved crumb mixture over apples. Place tart pan on cookie sheet in oven. Bake 40 to 45 minutes or until edges are golden brown and topping is set. Cool completely, about 1 hour. To serve, remove sides of pan; cut into wedges. Store covered at room temperature.
