Apple Cider Bread

1/4 c. shortening
2/3 c. sugar
2 eggs, well beaten
2 c. flour
1 tsp. baking powder
1 tsp. salt
1 tsp. soda
2 c. coarsely chopped apples
1 tbsp. lemon juice
1 tsp. cinnamon
1/2 c. sweet cider
1/2 c. chopped nuts
1/2 c. raisins (optional)


Cream shortening and sugar; add eggs. Sift dry ingredients and add alternately with cider to creamed mixture. Stir in lemon juice, raisins, and nuts. Fold in apples. Pour into greased loaf pan. Let stand 10 minutes. Bake at 350 degrees for 50-60 minutes. Cool 10 minutes in pan and remove to rack to cool completely.

Apple Cinnamon Pancakes

1 c. milk
1 egg
1/2 c. applesauce
1/4 tsp. cinnamon
1/2 tsp. vanilla
2 c. Bisquick


Mix all ingredients together. Pour by 1/4 cup on hot griddle. Turn when edges are dry.

Apple Cheddar Shortcake

2-1/2 c. Bisquick(r) baking mix
4 ounces sharp cheddar cheese — (Shredded)
2/3 c. milk
1/2 c. butter — (melted)

Apple topping
3/4 cup brown sugar — (packed)
3 tablespoons cornstarch
1/2 teaspoon ground cinnamon
1/4 cup water
4 cups apples (peeled, sliced and cored)

1 carton heavy whipping cream


Heat the oven to 425 degrees F. Combine the biscuit mix and the cheddar cheese then stir in the milk and butter. Spread the dough into two greased 8-inch layer pans and bake in the preheated oven for 20 minutes. Combine the brown sugar, cornstarch, cinnamon and salt in a large saucepan. Stir in the water and cook until clear and thickened. Slice the apples, cover and simmer until the apples are tender. Spoon half of the apple mixture over one layer. Top with the second layer and remaining apples. Serve warm with whipped cream for a topping.

Apple Carrot Cake

1 cup whole wheat flour
1 cup unbleached or all-purpose flour
1 1/2 cups sugar
2 tsp. baking soda
2 tsp. ground cinnamon
1/2 tsp. ground cloves
2 eggs
2 egg whites
3/4 cup unsweetened applesauce
1/2 cup 2% buttermilk
1 tsp. vanilla extract
1 1/2 cups shredded carrots (about 2 medium)
1 apple, peeled and shredded


Preheat oven to 350. Lightly coat 13 by 9 inch baking dish with nonstick spray.
In medium bowl, combine flour, sugar, baking soda, cinnamon, and cloves.
In large bowl, using electric mixer set on high speed, beat the eggs and egg whites for 1 minute, or until foamy. Beat in the applesauce, buttermilk, and vanilla until blended. Gradually beat in the flour mixture. Stir in carrots and apples. Scrape into pan and smooth the surface. Bake 35 to 40 minutes or until wooden pick in the center comes out clean and cake begins to pull away from sides of pan. Cool completely in pan on a rack. When completely cool, spread with frosting…recipe follows….swirling for a decorative effect if desired… top with walnuts if using.

Light Cream Cheese Frosting:
1 tub light cream cheese(8 ounces) softened
8 ounces fat-free cream cheese, softened
3 tablespoons light butter, softened
1 1/2 cups confectioners’ sugar, sifted
1 1/2 tsp. vanilla extract

IN medium bowl, using electric mixer on medium speed, beat light cream cheese, fat-free cream cheese, and butter for 2 to 3 minutes, or until smooth and fluffy. Gradually beat in sugar. Stir in vanilla. Use immediately or refrigerate. If using it later, let frosting return to room temperature and whisk again to lighten before using.

12 servings: with frosting… 322 calories, 9 g protein, 59 g carb, 6 g fat, 2 g saturated fat, 50 mg. cholesterol, 488 mg sodium, 3 g fiber

Apple Cake With Hot Spiced Topping

2 c. sugar
1/2 c. shortening
2 eggs
4 lg. apples, cored, unpeeled & grated
2 c. flour
2 tsp. soda
1 tsp. salt
1 tsp. cinnamon
1 tsp. nutmeg

6 tbsp. margarine
2 c. water
3 tbsp. cornstarch
1 c. sugar
1/2 tsp. cinnamon
1/2 tsp. nutmeg
2 tsp. vanilla


CAKE: Cream sugar and shortening together; mix in eggs. Stir dry ingredients together and add alternately with grated apples, mixing well. Bake in greased 13 x 9 inch pan at 350 degrees for 40 to 45 minutes. Serve warm with warm spice topping.
TOPPING: Melt margarine in saucepan; add water. Stir dry ingredients together in a bowl and add to saucepan, cooking and stirring constantly until thick. Remove from heat and stir in vanilla. Pour over individual servings of cake and serve warm.

Apple Cake With Cream Cheese Frosting

2 eggs
2 c. sugar
1/2 c. vegetable oil
1 tsp. vanilla
2 c. all-purpose flour
1/2 tsp. salt
1 tsp. baking soda
2 tsp. cinnamon
1/4 tsp. nutmeg
4 c. peeled apples, diced
1 c. walnuts, chopped


Beat eggs until light and fluffy. Gradually add sugar, oil, and vanilla. Sift together next 5 ingredients and add to first mixture. Stir in apples and walnuts. Pour into a greased 13 x 9 x 2 inch pan, and bake in a preheated oven at 350 degrees for 45 minutes. Let cool in pan, then spread with frosting.

1 (3 oz.) pkg. cream cheese, at room
3 tbsp. butter or margarine, softened
Pinch of salt
1/2 tsp. vanilla
1-1/2 c. confectioners sugar

Mix all ingredients together until they are smooth. Spread on cake.

Apple Cake

2 1/4 c. flour
1 1/2 tsp. soda
1 1/2 tsp. cinnamon
1 1/2 c. sugar
1/2 c. shortening
2 eggs
6 tbsp. buttermilk
3 c. unpeeled apples, cut in big chunks

6 tbsp. butter
2/3 c. brown sugar
1/4 c. cream or evaporated milk
1 c. coconut


Cream together sugar and shortening. Add eggs, mixing, then add other dry ingredients, sifted together. Alternate them with milk (sour milk may be used). Finally stir in apples. Bake at 350 degrees for 45 minutes in a greased 9″x13″ pan. (Dough is thin in pan.)

ICING: While cake bakes, mix together ingredients; heat from warm oven helps to blend them. Spread on baked warm cake. Broil, watching carefully.

Apple Bran Muffins

2/3 c. milk
2 tsp. vinegar
1 c. shreds of wheat bran cereal
2 eggs, beaten
2 tbsp. vegetable oil
1/4 c. sugar
1/2 c. all-purpose flour
3/4 tsp. ground cinnamon
1/2 tsp. baking soda
1/2 c. peeled, finely chopped apple
1 tbsp. wheat germ, toasted


Combine milk and vinegar in a mixing bowl; let stand 1 minute. Add cereal; let stand 5 minutes. Beat in egg and oil; stir in sugar. Combine flour, cinnamon and soda; add to cereal mixture, stir just until moistened. Fold in apple. For Microwave: Spoon batter into paper-lined microwave muffin cups, filling 2/3 full. Sprinkle with 1/4 teaspoon wheat germ. Microwave high, 2-3 minutes, rotating once. Let muffins cool in pan 1 minute; serve immediately. Repeat procedure with remaining batter.

Apple And Carrot Cake

2 cup whole wheat flour; self-rising
1/2 cup margarine
1 teaspoon cinnamon
1 cup walnuts; chopped
2/3 cup raisins
2 cup dessert apples; peeled cored grated
1 cup carrot; grated
1 grated peel of 1 orange
2 large eggs; *
4 tablespoon fresh orange juice


Line the base and grease of a loaf pan with 4 cup capacity. Preheat the oven to 350 degrees. Place the flour in a bowl and mix well, then
cut in the margarine and stir in the cinnamon. Stir in the walnuts, raisins, apples and carrot. Add the orange peel, eggs and juice, then
beat well until thoroughly combined. Spoon the mixture into the prepared pan, smooth the top and bake for about 1 1/4 hours, or until
the cake is well risen and firm to touch. Turn out on a wire rack.

Appetizer Crepes

1 tbsp. soft butter
1 c. grated Monterey Jack cheese
1 tbsp. horseradish
1/4 tsp. paprika
1 tbsp. minced green onion
1 egg white
5 crepes

Mix butter, cheese, horseradish, salt, paprika and green onion. Stir in unbeaten egg whites; spread 2 tablespoons on each crepe. Roll. Chill several hours. Cut into 5 to 6 bites. Bake at 425 degrees for 5 minutes.