Buttered Applejack Non Alcoholic Recipes

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BUTTERED APPLEJACK (NON-ALCOHOLIC)

From: "Complete Home Bartender's Guide" by Salvatore Calabrese. "A comforting cocktail for a cold winter's night." This could easily be scaled down to 1 serving and microwaved in a mug.

Provided by Engrossed

Categories     Beverages

Time 5m

Yield 4 serving(s)

Number Of Ingredients 9



Buttered Applejack (Non-Alcoholic) image

Steps:

  • Combine all ingredients in a saucepan and heat slowly. Do not boil.
  • When hot, use a ladle to fill four individual heatproof toddy glasses.
  • Garnish with a cinnamon stick to use a stirrer.

1 quart apple juice or 1 quart apple cider
1 ounce fresh lemon juice
1 teaspoon nutmeg, grated
1 teaspoon cinnamon
4 slices fresh gingerroot
2 teaspoons orange zest
1 teaspoon clear honey
1 tablespoon butter
4 cinnamon sticks, to garnish

HOT BUTTERED APPLEJACK

Categories     Alcoholic     Dairy     Christmas     Cocktail Party     Thanksgiving     Halloween     Apple     Fall     Winter     Poker/Game Night     Cinnamon     Christmas Eve     Party     House & Garden     Drink

Yield Serves 4.

Number Of Ingredients 7



Hot Buttered Applejack image

Steps:

  • Heat cider to just under boiling point. In each of four 10-ounce mugs put a teaspoon of sugar, a grating of nutmeg, a twist of lemon peel, a cinnamon stick, and an ounce of applejack. Fill up with cider and top with a pat of butter. Stir with cinnamon stick.

1 quart sweet cider
4 teaspoons superfine sugar
Nutmeg
4 twists lemon peel
4 cinnamon sticks
4 ounces applejack
4 pats sweet butter

APPLE ORCHARD PUNCH

This quick and easy punch would be delightful at a country wedding or any celebration. Champagne can be used instead of ginger ale for an adult punch.

Provided by Michele O'Sullivan

Categories     Drinks Recipes     Punch Recipes     Non-Alcoholic Punch Recipes

Time 10m

Yield 12

Number Of Ingredients 5



Apple Orchard Punch image

Steps:

  • In a large punch bowl, combine apple juice, cranberry juice concentrate and orange juice. Stir until dissolved, then slowly pour in the ginger ale.
  • Thinly slice the apple vertically, forming whole apple slices. Float apple slices on top of punch.

Nutrition Facts : Calories 168 calories, Carbohydrate 42.1 g, Fat 0.1 g, Fiber 0.5 g, Protein 0.2 g, Sodium 19.1 mg, Sugar 37.5 g

1 (32 fluid ounce) bottle apple juice, chilled
1 (12 fluid ounce) can frozen cranberry juice concentrate
1 cup orange juice
1 ½ liters ginger ale
1 apple

APPLEJACK BUTTER PECAN BUNDT CAKE

A traditional flavor combination (butter pecan) melds with a modern one (salted caramel) in this magnificently burnished golden cake. Brian Noyes opened Red Truck bakery in 2008 on the eastern edge of Virginia's Shenandoah Valley, where plentiful local produce was part of the draw. A dose of aged apple brandy (he uses a local product, Catoctin Creek) keeps the sweetness in check, but bourbon or any aged brandy will do the job. For a nonalcoholic version, simply omit the brandy from the sauce, and swap in apple juice or cider in the cake batter.

Provided by Julia Moskin

Categories     cakes, dessert

Time 1h30m

Yield 10 to 12 servings

Number Of Ingredients 18



Applejack Butter Pecan Bundt Cake image

Steps:

  • Make the caramel sauce: This calls for close attention; don't wander off, but do use the time to measure out the ingredients for the cake. In a medium saucepan, combine the sugar with 1/4 cup water. Swirl together and bring to a boil over high heat, brushing down the sides of the pan with a wet pastry brush to prevent sugar crystals from forming (or use a nonstick saucepan).
  • Once it comes to a boil, cook over medium-high heat (do not stir, but it's OK to swirl the pan occasionally) until the mixture is bubbling at a slower pace and has turned a deep golden brown, about 5 minutes.
  • Turn off the heat, then gradually and carefully stir in the cream (it will splatter a bit). Add the applejack, butter, vanilla and salt, stirring until thoroughly combined and smooth. Taste and add more applejack and salt, if desired. You'll use 1/4 cup of this caramel sauce in the cake batter, and the rest for brushing on the cake after baking.
  • Make the cake: Heat the oven to 350 degrees. Grease the inside of a 9- or 10-inch Bundt-style pan, preferably nonstick, with nonstick cooking spray. If your pan is not nonstick, refrigerate the greased pan for 10 minutes, then grease it again to thoroughly coat.
  • In the bowl of a stand mixer fitted with the paddle attachment, cream the granulated sugar, butter and cream cheese on medium speed until light and fluffy, about 3 minutes. Scrape down the sides of the bowl. Reduce the speed to medium-low, add the 1/4 cup caramel sauce and beat until combined. Add the eggs one at a time, beating well after each addition, then add the vanilla and beat until just combined. Scrape down the sides of the bowl.
  • In a medium bowl, sift together the flour, baking powder and salt. With the mixer running on low speed, add a third of the flour mixture, then the milk, then another third of the flour mixture, then the applejack, and finally the remaining flour mixture, mixing until well combined after each addition. Remove the bowl from the mixer and stir in the pecans by hand just until evenly distributed.
  • Pour the batter into the prepared Bundt pan. Bang the filled pan on the counter a couple of times to release any air bubbles. Bake for 45 to 60 minutes, until the cake is well browned and starts pulling away from the sides of the pan, and a toothpick inserted into the thickest part of the cake comes out clean.
  • Let cool in the pan for 5 minutes; the steam will help with release. Set a wire rack on a rimmed baking sheet.
  • Flip the cake (still in the pan) onto the rack and let cool another 5 to 10 minutes. The cake may drop out of the pan as it cools. If not, shake the pan to loosen it, running a knife around the edges.
  • Meanwhile, warm the remaining caramel sauce. When the cake is turned out on the rack, brush sauce over the entire surface. Let it soak in, then repeat once or twice more until the cake is well coated. Let cool for 1 hour before serving; the caramel will become somewhat set and be much less sticky.

3/4 cup/150 grams granulated sugar
1/2 cup/120 milliliters heavy cream, at room temperature
1/4 cup/60 milliliters applejack or apple brandy, plus more to taste
1/2 cup/115 grams unsalted butter (1 stick), at room temperature
1 1/2 teaspoons pure vanilla extract
1/4 teaspoon kosher salt, plus more to taste
Nonstick cooking spray
2 cups/400 grams granulated sugar
1/2 cup/115 grams unsalted butter (1 stick), at room temperature
1/4 cup/55 grams cream cheese, at room temperature
4 large eggs, at room temperature
1 teaspoon pure vanilla extract
2 1/2 cups/320 grams unbleached all-purpose flour
2 teaspoons baking powder
1/4 teaspoon kosher salt
3/4 cup/180 milliliters whole milk
1/4 cup/60 milliliters applejack or apple brandy
1 cup/120 grams coarsely chopped pecans

ROADRUNNER

A drink from The Bartender's Guide. I wanted to try a new drink tonight and that's the one I chose. Very yummy. Me and DH enjoyed it. But watch out, it's a little bit potent.

Provided by Boomette

Categories     Beverages

Time 1m

Yield 1 serving(s)

Number Of Ingredients 3



Roadrunner image

Steps:

  • Shake the vodka, coconut rum and amaretto vigorously over ice cubes until well frosted.
  • Strain into a chilled cocktail glass. (I used a martini glass).

1 ounce vodka
1/2 ounce coconut rum (I always use Bacardi)
1/2 ounce Amaretto

VIRGIN CAIPIRINHA (NON-ALCOHOLIC)

From: "Complete Home Bartender's Guide" by Salvatore Calabrese. "A Brazilian name for the most popular cocktail usually made with cachaca. This gives you all the flavors without the alcohol kick!"

Provided by Engrossed

Categories     Beverages

Time 10m

Yield 1 serving(s)

Number Of Ingredients 6



Virgin Caipirinha (Non-Alcoholic) image

Steps:

  • Place the fruit in the bottom of a mixing glass.
  • Add the sugar cube and a dash of ginger beer.
  • Muddle to release the juices.
  • Strain into an old-fashioned glass filled with crushed ice.
  • Top with ginger beer.
  • Garnish with a sprig of fresh mint on top of the drink if desired.
  • Serve with a straw.

1/2 lime, diced
1/2 small lemon, diced
1/2 small orange, diced
1 sugar cube
ginger beer, to serve
of fresh mint, to garnish (optional)

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