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Apple Pancake

1 red apple
1 tsp. lemon juice
2 tbsp. sugar
3 eggs
1/2 c. plus 2 tbsp. flour
1/2 c. plus 2 tbsp. milk
5 tbsp. butter

Instructions

Preheat oven to 425 degrees. Cut apple into 1/4-inch slices and toss with lemon juice and sugar. Combine eggs, flour and milk in mixing bowl. Beat lightly with an egg beater. The batter should be slightly lumpy. Heat butter in an 11- or 12-inch skillet (cast iron is best) until hot and foamy. Remove from heat and quickly add the batter. Place in oven. Bake for 25 minutes or until pancake is puffed up and golden brown. The apples (arranged in a pinwheel) may be added before or during baking, depending on taste.

Apple Oatmeal Breakfast Pudding

1 c. oatmeal
1 1/2 c. water
1/4 c. brown sugar
1/2 tsp. cinnamon
1/2 tsp. salt
3 apples, sliced & peeled
1 tbsp. butter

Instructions

Combine all ingredients in a 1 1/2 quart casserole dish. Cover and bake in a 350 degree oven for about 45 minutes. For the crock pot, double the recipe, cover and cook on low 8 to 12 hours.

Apple Fruitcake

3 cups thick applesauce
2 cups sugar
1 cup shortening, half butter
1 pound dates, chopped
1/2 pound light or dark raisins
1/4 pound candied red cherries
1 pound assorted candied fruit
4-1/2 cups sifted flour
4 teaspoons soda
2-1/2 teaspoons cinnamon
1 teaspoon nutmeg
1/2 teaspoon ground cloves
1 teaspoon salt
1 pound nut meats, in large pieces

Instructions

Combine applesauce, sugar and shortening. Cook five minutes, stirring occasionally. Let mixture stand until next day. Combine all fruits in a large bowl. Sift all dry ingredients together into the fruits in small quantities. Mix thoroughly until each piece is coated. Stir in cooled applesauce, mixing well. Stir in nuts. Pour batter into pans which have been lined with double thickness of waxed paper. Fill pans 3/4 full. Bake at 250? about 2 hours or till done. When cakes reach desired browness, lay brown paper over top till finished. Cool on wire rack out of pans. Wrap in foil and store in cool place.

Apple Crumb Cake

BATTER
1/2 c. soft butter
2 eggs
2 tsp. vanilla
1 c. sugar
1 c. sour cream
2 c. sifted flour
1/4 tsp. baking powder
1 tsp. baking soda
1 tsp. salt

FILLING
1 1/2 c. peeled, chopped apples (fresh
peaches, plums, cherries or berries may also be used)
1 tsp. cinnamon
1/2 c. sugar
1/3 c. chopped pecans or walnuts
(optional)

TOPPING
1/4 c. softened butter
1/2 c. flour
1/2 c. Bisquick or pancake mix
1/3 c. sugar

Instructions

Cream butter, sugar, eggs, sour cream and vanilla in large mixing bowl. Sift together flour, baking powder, salt and baking soda. Stir flour mixture into butter mixture and blend until smooth. Combine apples, cinnamon and sugar in small bowl. Spread half of the batter into lightly greased 9 inch square pan. Top with apple mixture. Spread remaining cake batter on top of apples. In small bowl, blend butter, flours and sugar to make crumbs with pastry blender or large fork. Mixture should be crumbly. Top cake with crumbs. Lightly dust crumbs with cinnamon. 10. Bake at 325 degrees for 45 minutes or until cake tests done with toothpick.

Apple Filled Crepes

10 cooking apples (Cortland, Macintosh, Granny Smith, etc.)
1/4 c. sugar or 3 packets sugar substitute
2 tsp. cinnamon
1/3 c. melted butter or margarine

Instructions

Peel, cored and slice apples. Add to melted butter over medium heat. Sprinkle with sugar and cinnamon. Cook until apples are soft and slightly brown. Stir occasionally to prevent sticking. Fill crepes and fold sides. Serve hot. Top with whipped cream (optional).

Apple Crisp Oven Pancake

1/2 cup oats — (regular)
1/4 cup Bisquick baking mix
1/4 cup brown sugar
2 tablespoons butter — (softened)
3/4 teaspoon cinnamon
2 c. Bisquick baking mix
3/4 cup milk
3/4 cup applesauce — (chunky)
1/4 teaspoon vanilla
1 egg

Instructions

Heat oven to 425F. Grease jelly roll pan. Mix oats, 1/4 cup bisquick, brown sugar, butter (or margarine) and cinnamon. Reserve. Beat remaining ingredients with whisk until well-blended. Pour into pan. Spread batter to edges. Sprinkle with oats mixture. Bake 14 to 16 minutes, or until light golden brown. Cut into 6 pieces and serve.

Additional Information

Apple Crisp

4 c. peeled sliced apples
1/2 c. water (less for juicy apples)
3/4 c. flour
1 c. white or brown sugar
1 tsp. cinnamon
1/2 c. butter
1/4 tsp. salt

Instructions

Butter a deep baking dish. Put in the pan 4 cups apples, 1/2 cup water (less for juicy apples). Mix with fork flour, brown or white sugar, cinnamon, butter, and salt. Pour over apples. Bake at 350 degrees about 30 minutes or until apples are tender.

Apple Cream Coffee Cake

1/2 cup chopped walnuts
2 teaspoons cinnamon
1-1/2 cups granulated sugar
1/2 cup butter or margarine
2 eggs, unbeaten
1 teaspoon vanilla extract
2 cups sifted flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup commercial sour cream
1 large apple

Instructions

Oven temperture 375. In a bowl mix walnuts, cinnamon and 1/2 cup sugar. In a large bowl with mixer beat butter until creamy, gradually add 1 cup sugar. Add eggs one at a time, then vanilla. Sift flour with baking powder, baking soda and salt. At low spead beat flour mixture into batter alternately with sour cream. Spread half of the batter in a well-greased 9-inch tube pan with removable bottom. Top with pared, cored thinly sliced apple. Sprinkle with half of the walnut mixture. Top with remaining batter then rest of the walnut mixture. Bake 40 minutes or until cake tester comes out clean. Remove coffeecake from the oven and let pan sit on rack 30 minutes. Then loosen cake around sides and lift cake still on base from pan.

Apple Cinnamon Walnut Coffee Cake

Instructions

CAKE
1-1/2 c. sifted flour
1 c. granulated sugar
2 tsp. baking powder
1/2 tsp. salt
1/4 c. vegetable oil
1 egg, beaten
1/2 c. milk
2 chopped apples

Heat oven to 375 degrees. Grease 13 x 9 inch pan. Combine flour, sugar, baking powder and salt in bowl. Stir in oil, egg, milk and apples. Mix well. Put in pan.


TOPPING
1/2 c. brown sugar
2 tbsp. flour
2 tbsp. cinnamon
6 tbsp. butter
1 c. chopped walnuts

Mix together brown sugar and cinnamon all in bowl. Sprinkle over batter. Drizzle butter over topping. Scatter on walnuts. (Can be done ahead and refrigerated at this part. Room temperature before baking). Bake until toothpick inserted comes out clean, about 35 minutes. Cool.


GLAZE
1/3 c. confectioners’ sugar
1/4 tsp. vanilla
1/2 tsp. milk

While cake is still warm, add glaze. Mix confectioners’ sugar, vanilla and milk until smooth in a bowl. Drizzle over cake.

Apple Cinnamon Muffin

1-1/2 c. all-purpose flour
1/2 c. instant nonfat dry milk
1/2 c granulated sugar
2 tsp. baking powder
1 tsp. Cinnamon
1/2 tsp. Salt
1 egg
1 c. water
1/4 c. butter, melted
1 c. peeled apples, chopped
1/3 c. nuts, chopped
1/4 pkg. brown sugar

Instructions

Combine dry ingredients and 1/2 teaspoon of cinnamon. Beat eggs then add water; stir in apples and butter. Combine nuts and brown sugar, add the other 1/2 teaspoon of cinnamon. Pour first mixture in greased muffin pan. Sprinkle second mixture over ingredients in muffin pan. Bake 20 minutes at 375 degrees.