- Apple Oatmeal Cookies
- Apple Skillet Cake
- Apple Scrounge
- Baked Apples
Apple Oatmeal Cookies
2-1/2 cups all-purpose flour
1 tsp ground cinnamon
1 cup dark brown sugar, firmly packed
1/2 cup unsweetened applesauce
1 tsp baking soda
1 large egg
1 cup raisins
1/2 cup quick oats
1 cup quick oats (not instant)
2 tsp grated lemon zest
3/4 cup salted butter, softened
1/2 tsp salt
1/4 tsp ground cloves
1/2 cup honey
1 cup fresh apple, peeled and finely chopped
Preheat oven to 300 degrees. Combine flour, oats, salt, soda, cinnamon, cloves
and lemon zest. Mix well; set aside. Cream sugar & butter; add egg, applesauce
and honey, beat until smooth. Add flour mixture, fresh apple & raisins; blend until
just combined. DO NOT OVERMIX. Dough will be soft. Drop by rounded
tablespoon onto baking sheets. If you wish, sprinkle the cookies with oats. Bake 25
minutes or until bottoms are golden. Makes 4 dozen.
Apple Skillet Cake
1 tbl. butter
4 apples, peeled and sliced
2 tbsp packed brown sugar
½ tsp. ground cinnamon
½ cup raisins
¾ cup whole grain pastry flour
1/3 cup sugar
1/8 tsp salt
1-½ cups 1% milk
2 eggs
1 egg white
2 tsp vanilla extract
Preheat oven to 375°. Melt the butter in a medium ovenproof skillet over medium
high heat. Add the apples and cook for 2 minutes. Add the brown sugar,
cinnamon, and raisins. Cook, stirring for 5 minutes, or until the apples are tender.
Remove from the heat and spread the apples evenly over the bottom of the skillet.
Meanwhile, in a large bowl, combine the flour, sugar, and salt. In a medium bowl,
combine the milk, eggs, egg white, and vanilla extract. Add to the flour mixture
and stir just until blended. Pour over the apple mixture in the skillet. Bake for 40
minutes, or until golden brown and puffed. Remove to a rack to cool for 5
minutes. To serve, cut into wedges.
Apple Scrounge
4-6 cups peeled and cored apple slices
1 cup chopped walnuts
¾ cup honey
1 cup apple cider or juice
Topping
½ cup butter or margarine
1-½ cups flour
¼ tsp salt
1 tsp ground cinnamon
3 tbsp brown sugar
Preheat oven to 400°. Place the apple slices in a greased 9x13 baking pan. Sprinkle
with nuts, drizzle with honey, and pour cider on
top. In a medium bowl, make the topping by cutting the butter into the flour until
coarse like cornmeal; mix in the salt, cinnamon, and brown sugar. Sprinkle the
topping over the apples. Bake covered for 30 minutes or until apples are soft.
Uncover and bake for 10 minutes more or until the edges turn light golden brown.
Serve warm.
Baked Apples
6-8 medium baking apples, washed and cored
2 T. raisins
1/4 c. sugar
1 t. cinnamon
2 T. butter
Mix raisins and sugar; fill center of apples. Sprinkle with cinnamon and dot with
butter. Place in slow cooker/crockpot, add 1/2 c. water. Cover and cook on low
overnight or 8 hours.
2-1/2 cups all-purpose flour
1 tsp ground cinnamon
1 cup dark brown sugar, firmly packed
1/2 cup unsweetened applesauce
1 tsp baking soda
1 large egg
1 cup raisins
1/2 cup quick oats
1 cup quick oats (not instant)
2 tsp grated lemon zest
3/4 cup salted butter, softened
1/2 tsp salt
1/4 tsp ground cloves
1/2 cup honey
1 cup fresh apple, peeled and finely chopped
Preheat oven to 300 degrees. Combine flour, oats, salt, soda, cinnamon, cloves
and lemon zest. Mix well; set aside. Cream sugar & butter; add egg, applesauce
and honey, beat until smooth. Add flour mixture, fresh apple & raisins; blend until
just combined. DO NOT OVERMIX. Dough will be soft. Drop by rounded
tablespoon onto baking sheets. If you wish, sprinkle the cookies with oats. Bake 25
minutes or until bottoms are golden. Makes 4 dozen.
Apple Skillet Cake
1 tbl. butter
4 apples, peeled and sliced
2 tbsp packed brown sugar
½ tsp. ground cinnamon
½ cup raisins
¾ cup whole grain pastry flour
1/3 cup sugar
1/8 tsp salt
1-½ cups 1% milk
2 eggs
1 egg white
2 tsp vanilla extract
Preheat oven to 375°. Melt the butter in a medium ovenproof skillet over medium
high heat. Add the apples and cook for 2 minutes. Add the brown sugar,
cinnamon, and raisins. Cook, stirring for 5 minutes, or until the apples are tender.
Remove from the heat and spread the apples evenly over the bottom of the skillet.
Meanwhile, in a large bowl, combine the flour, sugar, and salt. In a medium bowl,
combine the milk, eggs, egg white, and vanilla extract. Add to the flour mixture
and stir just until blended. Pour over the apple mixture in the skillet. Bake for 40
minutes, or until golden brown and puffed. Remove to a rack to cool for 5
minutes. To serve, cut into wedges.
Apple Scrounge
4-6 cups peeled and cored apple slices
1 cup chopped walnuts
¾ cup honey
1 cup apple cider or juice
Topping
½ cup butter or margarine
1-½ cups flour
¼ tsp salt
1 tsp ground cinnamon
3 tbsp brown sugar
Preheat oven to 400°. Place the apple slices in a greased 9x13 baking pan. Sprinkle
with nuts, drizzle with honey, and pour cider on
top. In a medium bowl, make the topping by cutting the butter into the flour until
coarse like cornmeal; mix in the salt, cinnamon, and brown sugar. Sprinkle the
topping over the apples. Bake covered for 30 minutes or until apples are soft.
Uncover and bake for 10 minutes more or until the edges turn light golden brown.
Serve warm.
Baked Apples
6-8 medium baking apples, washed and cored
2 T. raisins
1/4 c. sugar
1 t. cinnamon
2 T. butter
Mix raisins and sugar; fill center of apples. Sprinkle with cinnamon and dot with
butter. Place in slow cooker/crockpot, add 1/2 c. water. Cover and cook on low
overnight or 8 hours.
- Butternut Apple Crisp
- Honey Apple Crisp
- Rutabaga Apple Casserole
- Zucchini Apple Bread
Apple Recipes
Butternut Apple Crisp
3 medium tart apples, peeled and sliced
¼ cup corn syrup
2 tbsp lemon juice
¾ cup packed brown sugar
1 tbl. corn starch
1 tsp. ground cinnamon
½ tsp. salt
OAT TOPPING
½ cup all-purpose flour
½ cup quick-cooking oats
¼ cup packed brown sugar
6 tbsp cold butter
Vanilla ice cream
Peel squash and cut in half lengthwise; discard seeds. Cut squash into thin
slices. In a large bowl, toss the squash, apples, corn syrup and lemon juice.
Combine the brown sugar, corn starch, cinnamon and salt; stir into squash
mixture. Transfer to a greased 13x9x2 baking dish. Cover and bake at 375 for
20 minutes. In a small bowl, combine the flour, oats and brown sugar; cut
in butter until mixture resembles coarse crumbs. Sprinkle over squash
mixture. Bake 25 minutes longer or until squash and apples are tender and
topping is lightly browned. Serve warm with ice cream. 6-8 servings
Honey Apple Crisp
4 cups Golden Delicious apples, pared, cored and sliced
½ cup honey
1 tsp each lemon juice and grated lemon peel
1 cup flour
¼ cup sugar
½ tsp salt
½ cup butter or margarine
1 cup chopped nuts
1. Arrange apples in 1-½ quart baking dish. Combine honey, lemon juice
and lemon peel; pour over apples.
2. Blend flour, sugar and salt; cut in butter with pastry blender until texture
of cornmeal.
3. Stir in nuts and sprinkle evenly over apples.
4. Bake at 375° for 40 minutes or until apple is tender and topping is golden.
Rutabaga Apple Casserole
3 cups pared rutabaga slices
2 medium apples, sliced
1/2 cup brown sugar, packed
3 tablespoons butter
salt
Cook rutabaga slices in boiling salted water until just tender; drain. Place
half of rutabaga slices and half of apple slices in greased 1 quart casserole.
Sprinkle with half of brown sugar and dot with half of butter. Sprinkle with
salt. Repeat layers. Bake, covered at 350F for 30 minutes. 4 to 6 servings.
Zucchini Apple Bread
4 cups all-purpose flour
1 tbsp baking soda
½ tsp baking powder
1 tsp salt
1-½ tbsp cinnamon
½ tsp nutmeg
5 eggs (or 1 ¼ cups egg beaters)
1-½ cups white sugar
¾ cup brown sugar
1-½ cup vegetable oil
1 tbsp vanilla extract
2 cups shredded zucchini
1 cup shredded apple
1-½ cups chopped nuts
Combine the first six dry ingredients; set aside. In a large bowl, combine
beaten eggs or egg beaters, sugars, oil and vanilla. Beat at medium speed
with an electric mixer until well blended. By hand, stir in the zucchini,
apples and nuts. Add the dry ingredients and stir until just moistened.
Spoon batter into three greased and floured loaf pans (8.5 x 4.5 x 3" ). Bake
in preheated 350° F oven for 50-55 minutes or until pick inserted into center
comes out clean. Cool for 10 minutes. Remove from pan and cool
completely. Wrap and store overnight. Makes 3 loaves.
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