Easy and Scrumptious Cinnamon and Sugar Apple Slices

Guys, this snack is so easy, it's almost embarrassing, but you and yours are going to find it absolutely scrumptious!

The kids will find these apple slices a delectable, fun project to help you prepare, and you'll love how healthy and uncomplicated they are!

                               A Perfect Little Sweet Bite...

                                      And Guilt Free!

Tall Apple Pie with Walnut Crust and Crunchy Topping ~ Scrumptiously Simplified

I spotted a ready-made walnut pie crust at the grocery store recently and took it home knowing the possibilities of fillings were endless.  When I was ready to use it, I was in the mood for apple pie, and it was amazing!

Feeling particularly lazy (as it seems I often do these days), I chose an easy granola topping.  This recipe produced a tall, delectable pie with a nutty, slightly crunchy crust and unique topping...the whole family loved it.  It sliced beautifully!

Chunky Cranberry Applesauce In The Slow Cooker

My daughter wanted to serve a cranberry applesauce for Thanksgivukkah.  Since I normally bring the homemade cranberry sauce for Thanksgiving, I volunteered to add this to my contributions for this year's very special holiday.

When I discovered Dawdling Darlings' easy, chunky cranberry applesauce, I knew this was ideal for our celebration.  I made twice as much as the original recipe, so I altered the other ingredients as well and omitted the water.  To achieve a chunky applesauce, it was not pureed.

The festive red color of this sauce makes it an ideal condiment or side dish for your Christmas meals. 

                                                 Tart, Tangy and ....

                                                   Sophisticated!

Homemade Apple Butter In The Slow Cooker

The brisk, cool Fall days just seem to beckon apple butter for our more hearty breakfasts.  I love my apple butter, and I'm also very particular about it!  So, when I saw this easy slow cooker version from Jackie at the blog Syrup and Biscuits, I thought why not make my own!

Jackie suggested selecting your favorite apples and using more than one variety for the best flavor.  I used all Fuji and was very pleased with the results!  Most anyone who likes apple butter will love this amazing homemade recipe...store bought just does not compare to it!

She advised that the yield was 3 to 4 half pints, but I actually got 5 half pints! I guess there could be a number of variables on the yield...perhaps the variety of apples you use, how thin you peel or how thorough you core your apples, or how long you cook them?

I'll be sure to double the recipe the next time in my larger slow cooker, so I'll have plenty for friends, family and me!

                                                Autumn and Apples...

                                                And Apple Butter!

Festive Caramel and Dark Chocolate Coated Apples Dipped In Honey Roasted Peanuts (Or Not)

After receiving a gift of some gorgeous honeycrisp apples from Harry and David recently, I stopped to think about how I could use them in a simple recipe.  Then I remembered that I'd always wanted to make some gourmet candy-dipped apples!

These apples would make a great project with age-appropriate children. They'd also make wonderful gifts for teachers, friends, neighbors, co-workers or as stocking stuffers.  

I really liked using the caramel bits...no unwrapping to do!  Since the caramel and chocolate set quickly, you'll want to get well organized before you start.  The impressive presentation of this little project is so deceptive, as these apples are actually very easy to make and wrap...you'll love them!

                                                     So Tempting...

                                      Hope They Make It To Packaging!

Approximately 3-4 large or 5 medium apples

Ingredients

• About 3-4 large or 5 medium fresh apples (I used honeycrisp apples...red delicious would be good also.)
• Fruit Fresh produce protector (a powder typically used for canning and made by Ball) or lemon juice
• 1/ea. 11 oz. bag caramel bits
• 2 TB water
• 2 TB vegetable shortening (I used butter-flavored shortening.)
• 1/ea. 10 oz. bag dark chocolate morsels
• 1 c. coarsely chopped honey roasted peanuts (Let your food processor chop the nuts!  Chopped toasted slivered almonds or chopped toasted pecans would be good also.)

Supplies

• Wax paper
• Butter-flavored cooking spray
• 6" Cookie Sticks (Wilton has a package of 20/ea. white sticks.)
• 3 3/8" round cardboard discs (Wilton includes these silver-covered boards in their 8/set Favor Kit...or you can cut your own from cardboard and cover with foil if you like.)
• Approx. 21"x27" sheet of craft cello wrap for each apple (I cut from a roll of cello wrap.)
• Silver or gold twist bag ties for securing wrap around apples (I just used the short strips of ribbon included in the Wilton Favor Kit.)
• 22" strips of 1/4" wide florist or satin decorative ribbon (I used two/ea. strips of this ribbon per apple.)

Directions

Coating The Apples

1. Line a baking pan with wax paper and spray with the cooking spray.  Set aside.
2. Place the chopped peanuts into a small bowl and set aside.
3. Clean the apples and remove the stems and bottoms, along with any bad spots...sprinkle these areas with the Fruit Fresh or lemon juice.
4. Insert the cookie sticks about 2" into the stem areas of the apples, twisting and pushing as necessary...taking care not to push too far.  (You might want to cover part of the sticks with foil or a piece of paper towel as you coat the apples in order to keep the stems clean.)
5. Pour the caramel bits into a medium-small saucepan.  Add the water and stir constantly over medium-low heat until the bits are completely melted--about 3 minutes.
6. One at a time, set the apples into the melted caramel and spoon the caramel over the apples, leaving about an inch of each apple exposed around the sticks.  Allow the excess caramel to drip off the apples.  Scrape the bottom of the apples and place into the prepared baking pan, keeping the apples separated.  (If the caramel sets up before you finish coating the apples, simply add a tiny bit more of water and reheat over medium-low heat.)  Refrigerate the apples for about 1 hour, then remove from the refrigerator and set aside.
7. Line another baking pan with wax paper and spray with the cooking spray. Set aside.
8. Melt the chocolate morsels with the shortening in a medium-small saucepan over the lowest heat possible.  When the morsels begin to melt, remove from the heat and stir.  Return to the heat a few seconds at a time, stirring just until the morsels are melted.  Once the morsels are completely melted, immediately remove from the heat.
9. Liberally coat the apples with the chocolate in the same manner as with the caramel.  (Work quickly with the chocolate and try to avoid reheating it, as it tends to overcook.  If you have to melt the chocolate a little more, do it very quickly over the lowest possible heat and stir constantly.)
10. Immediately, while the chocolate is still warm, coat the apples with the chopped peanuts:  One at a time, hold the apples horizontally over the bowl of peanuts; and, while turning the apples, spoon the nuts over them, leaving about an inch of the chocolate coating exposed at the top of each apple.  Place the apples into the new wax paper-lined baking pan and refrigerate for about 1/2 hour or until well set. 
    

                                                Happy Holidays!                   
              

                                                From Me To You!

Packaging The Apples

For each apple:  Center a cardboard disc on a piece of the craft cello wrap.  (I left the silver side of the disc down.)  Bring the wrap up over the apple, covering all exposed sides of the apple and secure with a twist tie or short strip of ribbon.  Tie one strip of the decorative ribbon around the secured area and tie another decorative strip of ribbon over that.  Fan the cello wrap a little at the top of the apple.  Keep the apples in the refrigerator for up to one week.

                                                       Ta-Da...                                     
                                            

                                    Your Very Own Hand Creation!


Printable Recipe

Fall Harvest Apple Cake with Butter Pecan Glaze

We're just thrilled! My son proposed to his girlfriend a little more than a week ago while on a trip to Ireland!  In honor of their engagement, I'm sharing this marvelous apple cake.  I served it for dessert the first time she joined the family for dinner...three years ago this fall.

The cake was a big hit at that dinner; however, I wanted more of an obvious apple taste.  The original recipe called for grated apples...this time, I used sliced apples.  I was delighted with the results!  The sliced apples offer more of the apple taste that I desired and form a beautiful circle (of love?) in the middle.  The rich butter pecan glaze complements the apple cake perfectly.
                       
                                                 A Warm Welcome...

                                                  To Our Table!

As adapted from White Lily Flour's recipe for Fresh Apple Cake with Butter Pecan Glaze

Approximately 12 servings

Ingredients

The Cake

• Non-stick baking spray (for pan)
• 3 c. sifted all-purpose plain flour (I use White Lily...obviously!)
• 2 tsp. ground cinnamon
• 1 tsp. baking soda
• 1/2 tsp. salt
• 2 c. firmly packed, light brown sugar
• 1 1/2 c. vegetable or canola oil (I use canola oil)
• 3 large eggs, room temperature, lightly beaten
• 2 tsp. pure vanilla extract
• 4 c. cleaned, peeled, cored, quartered & thinly sliced apples--about 4/ea., 2 5/8" in diameter (I use Gala apples)*
• 1 c. chopped pecans*

The Glaze

• 1/4 c. salted butter
• 1/2 c. chopped pecans*
• 3/4 c. firmly packed, light brown sugar
• 1/4 c. heavy cream (I use evaporated milk)
• 1/4 c. light corn syrup
• 1/8 tsp. orange extract (I use...but this extract is optional)

*Tip
This is a good recipe for your food processor:  Using the chopping blade, chop the pecans on pulse.  Switch to the slicing blade and place the apple quarters horizontally into the chute to slice.

Opening Our Hearts...

And Sharing The Bounty!

Directions

The Cake

1. Thoroughly spray a 10" Bundt pan, including the tube, with the baking spray.
2. Whisk well the flour, cinnamon, baking soda and salt in a medium bowl.
3. Preheat the oven to 350º.
4. Beat the brown sugar, oil and eggs on medium speed, just until well combined.  Gradually add the flour mixture on low speed, about a cup at a time, and blend just until well combined.  Scrape the bowl.   Give a quick little extra beat on medium low.  Stir in the vanilla, then fold in the apples and pecans.
5. Pour the batter into the prepared pan, filling no more than 3/4 full.
6. Bake about 50-60 minutes, or until a toothpick inserted in the center comes out clean and the cake springs back when lightly touched.  (My cake takes 60 minutes.)
7. Place on a wire rack, cover with a clean dish towel and cool overnight.
8. To release:  Gently run a very thin-bladed knife around the edges and tube of the pan.  Carefully invert the cake onto a serving platter and leave the fluted side up.

The Glaze

1. Melt the butter in a small saucepan.  Toast the pecans in the butter over medium heat, stirring constantly.
2. Whisk in the brown sugar, cream and corn syrup, then bring to a rolling boil.
3. Cook about 2 minutes, stirring constantly.  Remove from the heat and blend in the orange extract.
4. Cool the glaze until thickened.  Drizzle over the cake, reserving some to spoon over individual slices.

When ready to serve, slice the cake carefully with a serrated knife.  (Sorry, my photo of the sliced cake didn't really show the circle of apple slices in the center.)  Because of the apples, refrigerate any leftover cake after a couple of days.

Enjoy autumn's bounty with this moist and satisfying, delicious apple cake...it would be perfect for Thanksgiving!

Printable Recipe 

                                    The Bachelor Has Nothing On Him!

                                                 Slea Head Beach

Can-Do Baked Whole-Grain Apple Doughnuts/Muffins with Apple Glaze

You know by now that for recipes, I unabashedly peruse not only cookbooks, but magazines and newspapers as well.  I always remind you to keep an open mind, as some of my best recipes have been inspired by these publications. I've adapted this recipe from the Fall/2011 Publix magazine "Family Style"...it's been on my to-make list all this time.  It drew my attention because it looked like a healthy recipe to try in the unused doughnut-pan set, which was a gift from my daughter to her dad.

Referring to them as "do-nots", I've always avoided eating doughnuts like the plague! I can only tell you that I wish I'd tried this recipe sooner and that I'm now excited to keep trying doughnut recipes in the non-stick pans! These easy and healthy baked whole-grain apple doughnuts are surprisingly moist, light and tender.  Absorbing the marvelous apple glaze, these not-so-typical doughnuts are simply super good! 

                                          "Yes Virginia" There Are...

                                             Can-Do Doughnuts!                  

Makes 6 doughnuts

Ingredients

The Doughnuts

• 3/4 c. whole-wheat pastry flour (or...what I used:  1/2 c. all-purpose flour & 1/4 c. whole-wheat flour)
• 1/4 c. ground flaxseed meal (milled flaxseed)
• 1/4 c. granulated white sugar
• 1 tsp. apple pie spice (or...what I used: 1/2 tsp. ground cinnamon, 1/4 tsp. ground nutmeg, 1/8 tsp. ground allspice & a dash of ground ginger)
• 1 tsp. baking powder
• 1/2 tsp. salt
• 1/4 tsp. baking soda
• 2 TB salted butter, chilled, cut into cubes
• 1/3 c. buttermilk (see my Morning Muffins w/Bran & Raspberries for the buttermilk blend I use as a substitute for buttermilk, because it has a better shelf life...follow directions on the can for how much you need.)
• 1/4 c. plain or vanilla yogurt--99% fat free, 2%, or full fat--(I used vanilla, 99% fat-free yogurt)
• 1 large egg (room temperature), slightly beaten
• 1 tsp. pure vanilla extract
• 1 medium Granny Smith apple, peeled, cored and finely chopped (about 3/4 c.)
• butter-flavored non-stick cooking spray

The Glaze

• 3/4 c. powdered sugar
• 1/4 tsp. ground cinnamon
• 2 TB apple juice

Directions

The Doughnuts

1. In a large bowl, whisk together well the flour, flaxseed meal, sugar, apple pie spice, baking powder, salt and baking soda.  With a pastry blender or fork, cut in the butter until the size of small peas.
2. In a small bowl, whisk together the buttermilk, yogurt, egg and vanilla until well combined.  Make a well in the center of the dry ingredients and add the wet ingredients just until combined (don't overmix).  Gently fold in the chopped apple.
3. Coat a six-cup, standard, non-stick doughnut pan with the cooking spray.  Using a teaspoon, equally distribute the batter into the pan*.  Lightly drop the pan on the counter to spread the batter evenly.  Cover the pan tightly with plastic wrap and refrigerate for 1 hour.
4. After the first 45 minutes of refrigeration, Preheat The Oven to 350º.
5. After the doughnuts have been refrigerated for a full hour, remove from the refrigerator.  Bake for 13 to 15 minutes; or until lightly golden brown, the doughnuts spring back when gently pressed with your finger and an inserted toothpick comes out clean. (Mine were done in 13 minutes.)
6. Cool the doughnuts in the pan on a wire rack for at least 1 hour or overnight.  The doughnuts will be very tender, so handle carefully:  If necessary, run a very thin-bladed knife around the edges of the doughnuts and cup them with a plastic spoon to loosen.  Invert onto another wire rack with wax paper underneath. 

*The original recipe directed to use a pastry bag with a 1/2" round tip to fill the pan.  I knew better, but followed these directions.  The flaxseed stuck to the bag; and it was altogether a messy, more time-consuming experience.  Grant you, my bag is a traditional cloth pastry bag; maybe if I'd used a disposable bag, I would have been happier with the directed technique. In conclusion, I would discourage using a pastry bag for this recipe unless you're making a large quantity...and then, use a disposable bag.

The Muffins

All directions remain the same as for the doughnuts; except, using the cooking spray, coat a standard muffin pan with six/ea. 2 1/2" cups.  With a large, scooped cooking spoon, divide the batter evenly between the cups.  (I've adapted these directions from the original recipe. Although I've not yet used this recipe for muffins, I'm sure they would be great!)

The Glaze

Whisk together the powdered sugar and cinnamon; and then, whisk in the apple juice.  Using a plastic spoon, carefully add the glaze to the doughnuts or muffins...then, spread the glaze with the back of the spoon.

Because these doughnuts have apple in them, I suggest you refrigerate any left over after a couple of days.

Enjoy these doughnuts guilt free; because not only are they healthy and delicious, they're very satisfying... therefore, you will not be tempted to eat too many at once!

I have not, to date, provided any nutritional facts for any of my recipes; but I thought you would appreciate these facts, as they were included in the original recipe:

Per Serving:  221 cal., 7 g total fat (3 g sat. fat) 47 mg chol., 368 mg sodium, 39 g carb., 3 g dietary fiber, 5 g protein.

Printable Recipe

Our Patchwork Peach/or Apple Cobbler, As I Remember

When we were children, my sister and I would throw together a wonderful, big cobbler (from memory) with a homemade crust.  We'd make apple cobblers during snow or ice storms in our gas oven when the electricity was out, and everyone would gather in the kitchen for warmth from the gas stove.  In the summer, we'd make peach cobbler, so juicy, and refreshing!  Sometimes we'd make homemade ice cream with the old hand-cranked ice cream maker to go with that cobbler.  Generally, making homemade ice cream was a social affair, with visiting relatives, and often it was peach ice cream.

My sister and I have racked our brains trying to remember how we made this cobbler.  I feel I've come close to it and made it even easier using prepackaged pie crusts.  I like it warm with vanilla ice cream or cold with whipped cream.  I prefer it cold, and I think it's actually better a couple of days later when served cold.  It keeps well in the fridge up to seven or more days.  It also freezes well.

Warm or cold, you'll find this cobbler delicious, satisfying and easy as pie!  Just in time for Memorial Day...make it a family or social affair!

Doesn't  Peach Cobbler Just Evoke Memories of Lazy Summer Days, Porches and Rocking Chairs...

Lazy Apple Pie

                               Some Would Call It A Tart or Galette...

                                 I Call It just Plain Lazy Pie!

If you're feeling really lazy, you can make a smaller pie for 3 to 4 people. Just use one crust and not roll it.  Divide all the other ingredients. Oh, come on, I know it's hard to divide an egg! Just toss  what you don't need!  Bake maybe 40 minutes or until the crust is golden brown.

Serves 6-8

Ingredients

• 2 refrigerated pie crusts (from a 15-oz box of 2)
• 1/4 cup plus 2 TB apricot preserves*
• about 3 lbs your favorite apples (about 6 large) - I like gala or golden delicious
• 2 TB all purpose flour
• 2 TB lemon juice
• 1/2 tsp ground ginger
• 3/4 tsp ground cinnamon (divided*)
• 1/4 tsp ground nutmeg
• 3 TB plus 2 tsp sugar*
• 1 TB butter, cut into pieces
• 1 egg, beaten

Directions

1.  Heat oven to 350 degrees.  On parchment paper,  place one pie crust on top of the other and roll out the stack to form one 15" circle (it doesn't have to be perfect). Carefully pick up the parchment paper with the crust and transfer to a baking sheet.  Spread 1/4 cup of the preserves* on the crust, leaving about a 2" border.

2.  Peel and core the apples and cut into about 1/4" slices.  In a large bowl, toss the apples, flour, lemon juice, ginger, 1/2 tsp. of the cinnamon,* nutmeg, and 3 TB of the sugar.*  Spread the mixture on top of the preserves on the crust and dot with butter, still leaving about a 2" clear border of the crust.  Fold the edges of the crust over the fruit mixture, roughly crimping the dough to fit.

3.  Brush the egg on the crust.  Mix the remaining 1/4 tsp. cinnamon* with the remaining 2 tsp. sugar* and sprinkle on the crust. Bake until the crust is golden brown and the apples are tender, about 50 to 60 minutes.

4.  In a small saucepan, melt the remaining 2 TB preserves* with 1 TB water over medium heat until liquid, about 2 to 3 minutes.  Brush melted preserves onto the fruit.  Enjoy warm, room temperature or cold, with or without a good vanilla ice cream.

What's That Got to do with This?

A Day at the Fall Festival:  Marshmallow Shooters and Male collars - no they're not drinks, nor male bondage.  Apparently the marshmallow shooters are toy guns that actually shoot marshmallows. (I expressed my disappointment they were not drinks:  "Well, we're out of here!" to the cackles of the vendor.) At another booth: the male collars are actually bibs for commuting or dining. (Though this vendor insisted they be referred to as "collars," I told her "they're bibs.")  You never know what you'll find at these festivals!

 

Printable Recipe