Applewood Julep and Apple Fritters

Any time we make a trip to the Pigeon Forge or Gatlinburg area of Tennessee, we ALWAYS make it a point to stop by the Applewood Farmhouse Restaurant in Sieverville.  Whether it's breakfast, lunch, or dinner, you cannot, I repeat, you cannot go wrong with anything you choose from their menus.

I think their breakfasts are my favorite though. The Applewood Julep & Apple Fritters they serve with their meals are so good. I could make a meal off the fritters alone.   I found the recipes several years ago, so I thought I would share. Hope you enjoy.

Applewood Julep

1 Qt.      Apple juice
1 Cup    Orange juice
1 Cup    Pineapple juice
1/4 Cup  Lemon Juice

Mix and serve over ice. Serves 6



Apple Fritters

1  Cup milk                                   1 Cup apples w/ skins, chopped but not too fine
1 egg, beaten                                 3 Cups cake flour
4 Tbs. butter, melted                     2 Tbs. baking powder
1/4 Cup sugar                                1 tsp. vanilla
1/2 tsp. salt                                    1 Orange (rind & juice)

Beat egg. In mixing bowl, combine milk, egg and butter. Add the orange juice, rind, chopped apples and vanilla.  Sift together the flour, salt, and baking powder. Stir into milk mixture with spoon until blended.  Do not over mix.  Preheat canola oil in skillet to about 350 degrees.  Drop batter off the end of a teaspoon into hot oil.  Fry until golden brown. Turn fritters so they will brown evenly. Allow to cool.

Sprinkle with powdered sugar(optional)



http://www.applewoodfarmhouserestaurant.com/

Carrabba's Limoncello Bread Pudding

Although I have not made this yet, I just had to share when I came across the recipe.
It sounds delicious!  I've had the actual dessert at Carrabba's, so if this recipe is even close
to theirs, I know it will be amazing!

 



1/4 cup Limoncello

3/4 cup heavy cream

3/4 cup milk

1 teaspoon vanilla extract

7 large eggs

1/2 cup granulated sugar

2 quarts cubed stale bread

1/4 cup each: granulated sugar and Limoncello or lemon juice

 

1. Put bread in 9-by-9-by-2-inch pan or a 2-quart baking dish. Whisk cream, milk, eggs, sugar, vanilla extract and Limoncello. Pour over bread. Let sit 20 minutes.

 

2. Heat oven to 350F. Cover pudding with foil. Bake 40-50 minutes or until pudding is set.

 

3. For the simple syrup, combine Limoncello and sugar in a small pan. Bring to boil, stirring, to dissolve sugar. Drizzle over bread pudding.

 

 Can be served warm or cold.