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The Barefoot Contessa Butternut Squash Soup uses cider when i recall and it is quite tasty.
There seem like fair quantity of Caramel Apple Cider recipes on the internet including one which uses brown sugar and cream. I do not know the way they rival the main one you're searching for though.
Here are a few recipes - however they just use relatively a small amount.
Recipe By: Cooking Light
Meal: 8
1 tablespoon stick margarine or butter
2 cups chopped onion, divided
2 garlic clove cloves, minced
1/2 cup dry Marsala or apple cider
two tablespoons chopped fresh parsley
3/4 teaspoon dried thyme, divided
3/4 teaspoon pepper, divided
1/2 teaspoon salt, divided
1/2 teaspoon dried tulsi
1 (14.5-ounce) can diced tomato plants with tulsi, garlic clove, and oregano
2 cups water
2 cups diced peeled acorn squash
1 cup diced carrot
2 (15-ounce) cans Great Northern beans, drained
1 lb. skinned, boned chicken white meat
2 bacon slices
1/2 lb. smoked poultry sausage, reduce 1/4-inch slices
Melt margarine inside a large ovenproof Nederlander oven over medium heat. Add 1 cup onion and garlic clove, and saut for five minutes. Add Marsala, parsley, 1/4 teaspoon thyme, 1/4 teaspoon pepper, 1/4 teaspoon salt, tulsi, and tomato plants provide a boil. Reduce heat simmer, covered, ten minutes. Spoon right into a bowl put aside.
Combine 1/4 teaspoon salt, 2 cups water, squash, and carrot in pan, and produce to some boil. Reduce heat, and simmer, partly covered, half an hour or before the vegetables are tender. Partly mash the beans having a potato masher, and add beans and tomato mixture to pan. Prepare over medium-low heat half an hour or until thick. Remove from heat.
Preheat oven to 325°.
Rub chicken with 1/2 teaspoon thyme and 1/2 teaspoon pepper put aside. Prepare bacon inside a large nonstick skillet over medium-high temperature until crisp. Remove bacon from pan crumble bacon, and hang aside. Add chicken to bacon drippings in pan prepare 3 minutes on every side or until browned. Remove chicken from skillet reduce 1-inch pieces. Add 1 cup onion and sausage to skillet saut a few minutes or until gently browned. Add some chicken, crumbled bacon, and sausage mixture to bean mixture in pan, stirring to mix.
Cover and bake at 325° for one hour. Uncover and bake yet another half an hour.
The squash-and-bean mixture (sentences 1 and a pair of within the method) could be prepared each day in advance cover and refrigerate.
Diet PER SERVING
CALORIES 261(21% from fat) FAT 6.1g (sitting 2.2g,mono 1.9g,poly 1.3g) PROTEIN 25g CHOLESTEROL 50mg CALCIUM 108mg SODIUM 817mg FIBER 4.5g IRON 6mg Carb 27.8g
Recipe By: Gladia De Laurentiis - Everyday Italian
Meal: 1
1 cup apple cider
1 cup canned pumpkin pure
2 large eggs
1/4 cup vegetable oil
3/4 cup firmly packed light brown sugar
two tablespoons freshly grated orange zest
2 cups all-purpose flour
2 teaspoons double-acting baking powder
1/2 teaspoon salt
1/4 teaspoon sodium bicarbonate
1/4 teaspoon ground mace
1/4 teaspoon cinnamon
1/8 teaspoon ground cloves
1/2 cup chopped walnuts
Inside a saucepan boil the cider until it's reduced to around 1/4 cup and allow it to awesome. Inside a bowl whisk together well the pumpkin pure, the eggs, the oil, the brown sugar, the zest, and also the reduced cider. In to the bowl sift together the flour, the baking powder, the salt, the sodium bicarbonate, the mace, the cinnamon, and also the cloves, add some walnuts, and stir the batter until it is only combined. Transfer the batter to some well-buttered 8 1/2-by 4 1/2-inch loaf pan and bake the bread in the center of a preheated 350°F. oven for one hour, or until a tester arrives clean. Allow the bread awesome within the pan.
Two favorite fall ingredients are combined within the recipe below.
Recipe By:
Meal: 9
This smooth, slightly sweet soup is really a fitting starter for a number of holiday entres, including roast poultry, pork, or pork tenderloin. Bourbon improves the natural sweetness from the pumpkin.
1 cup chopped onion
1/2 teaspoon minced peeled fresh ginger root
1/2 teaspoon ground cumin
2 cloves, garlic clove minced
1 1/2 cups apple cider
1/3 cup bourbon
1/4 cup walnut syrup
1 can (29-ounce) pumpkin
1 can (14-ounce) fat-free, less-sodium chicken broth
2 cups 2% reduced-fat milk
1 teaspoon all-purpose flour
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
9 tablespoons reduced-fat sour cream
3 tablespoons chopped fresh parsley (optional)
Heat a sizable Nederlander oven over medium-high temperature. Coat pan with cooking spray. Add onion, ginger root, cumin, and garlic clove cloves saut a few minutes or until gently browned. Stir in cider, bourbon, syrup, pumpkin, and broth provide a boil. Reduce heat, and simmer ten minutes.
Place 1 / 2 of pumpkin mixture inside a blender process until smooth. Pour pureed mixture right into a large bowl. Repeat process with remaining pumpkin mixture. Return pureed mixture to pan. Stir in milk, flour, salt, and pepper prepare until completely heated (don't boil), stirring frequently. Serve with sour cream. Garnish with parsley, if preferred.
CALORIES 163(19% from fat) FAT 3.4g (sitting 1.8g,mono .3g,poly .1g) PROTEIN 5.1g CHOLESTEROL 12mg CALCIUM 119mg SODIUM 255mg FIBER 4.2g IRON .8mg Carb 24.9g
Recipe By: Eating Well Magazine
Roughly 3 tablespoons of. sugar for preparing pans
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons sodium bicarbonate
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 large egg, gently beaten
2/3 cup packed brown sugar
1/2 cup apple butter
1/3 cup pure walnut syrup
1/3 cup apple cider
1/3 cup nonfat plain yogurt
3 tablespoons vegetable oil
Preheat oven to 400 levels F (200 C). Coat molds of the small-Bundt pan with nonstick cooking spray or oil. Sprinkle with sugar, trembling out excess. Inside a mixing bowl, whisk together flour, baking powder, sodium bicarbonate, salt and cinnamon put aside. In another bowl, whisk together egg, brown sugar, apple butter, walnut syrup, cider, yogurt and oil. Add dry ingredients and stir just until moistened. Divide half the batter one of the prepared molds, spooning a couple of generous tablespoons of. of batter into each mold. Bake for ten to twelve minutes, or before the tops spring when touched gently. Release edges and switch the cakes out onto a rack to awesome. Clean the small-bundt pan, then re-coat it with oil and sugar. Repeat with remaining batter.
SPECIAL PAN:
You may need a small bundt baking pan with 6 or 12 tooth decay or
A 6 or 12 cavity donut baking pan*
