Apples

Red Apple Butter Bars

8:02 AM

 


Red Apple Butter Bars


3 cups all-purpose flour

2 cups quick-cooking oats

2 cups packed brown sugar

1-1/2 teaspoons baking soda

3/4 teaspoon salt

3/4 teaspoon ground cinnamon

1-1/2 cups butter, melted

2 medium apples, chopped

1-1/2 cups apple butter

1 cup chopped walnuts


Preheat oven to 350°. In a large bowl, combine the first six ingredients; stir in butter. Reserve 1-1/3 cups crumb mixture for topping. Press remaining mixture onto bottom of a greased 13x9-in. baking dish. Bake 15-20 minutes or until lightly browned. Cool completely on a wire rack. (Don’t skip this step) Sprinkle apples over crust; spread with apple butter. Stir walnuts into reserved topping; sprinkle over apple butter. Bake 35-40 minutes or until lightly browned. Cool in pan on a wire rack. Cut into bars.


Apples

Caramel Apple Oatmeal Bars

6:40 AM

 



Caramel Apple Oatmeal Bars 


1/2 cup butter, softened

1/4 cup shortening

1 cup packed brown sugar

1-3/4 cups all-purpose flour

1 cup old-fashioned or quick-cooking oats

1 teaspoon salt

1/2 teaspoon baking soda

1/2 cup chopped pecans, optional

4-1/2 cups coarsely chopped peeled tart apples

3 tablespoons all-purpose flour

1 package (14 ounces) caramels

3 tablespoons butter


In the bowl of a stand mixer fitted with the paddle attachment (or a large bowl using a hand mixer), cream the butter, shortening and brown sugar until light and fluffy. Then add flour, oats, salt and baking soda and mix well. Measure and set aside 2 cups of this mixture. Press the remaining mixture into an ungreased 13×9-in. baking pan. Slice apples and toss with flour until evenly coated. Spoon over crust in an even layer. Unwrap caramel candies and heat them in a saucepan over low heat with the butter. Then simply drizzle over apples. Top the caramel and apples with the reserved oat mixture. Bake at 400°F for 25 to 30 minutes or until lightly browned. Cool before cutting into bars.

Apples

Apple Pumpkin Muffins

8:00 AM



Apple Pumpkin Muffins

2-1/2 cups all-purpose flour
2 cups sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
2 eggs
1 cup canned pumpkin
1/2 cup vegetable oil
2 cups finely chopped peeled tart apples

In a large bowl, combine the first seven ingredients. In a small bowl, combine eggs, pumpkin and oil; stir into dry ingredients just until moistened. Fold in apples. Fill greased or paper-lined muffin cups two-thirds full. Bake at 350° for 30-35 minutes or until muffins test done. Cool for 10 minutes before removing from pan.

Apple Pie

Apple Pie Bars

8:00 AM



Apple Pie Bars

For the crust:
1 pound (4 sticks) unsalted butter, at room temperature
3/4 cup granulated sugar
1/2 cup light brown sugar, lightly packed
2 teaspoons pure vanilla extract
4 cups all-purpose flour
1 1/2 teaspoons kosher salt
1/2 cup chopped walnuts
1 teaspoon ground cinnamon

For the apple filling:
1 1/2 pounds Granny Smith apples, peeled, quartered, cored, and sliced 1/8 inch thick (3 large)
1 1/2 pounds Golden Delicious apples, peeled, quartered, cored, and sliced 1/8 inch thick (3 large)
2 tablespoons freshly squeezed lemon juice
1/4 cup granulated sugar
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
4 tablespoons (1/2 stick) unsalted butter

Preheat the oven to 375 degrees. For the crust, place the butter, granulated sugar, brown sugar, and vanilla in the bowl of an electric mixer fitted with the paddle attachment and beat on medium speed for 2 minutes, until light and creamy. Sift the flour and salt together and, with the mixer on low, slowly add to the butter-sugar mixture, beating until combined. Scatter two-thirds of the dough in clumps in a parchment lined 9 x 13-inch baking pan and press it lightly with floured hands on the bottom and 1/2 inch up the sides. Refrigerate for 20 minutes. Bake for 18 to 20 minutes, until the crust is golden brown, and set aside to cool. Meanwhile, put the mixing bowl with the remaining dough back on the mixer, add the walnuts and cinnamon, and mix on low speed to combine. Set aside.Reduce the oven to 350 degrees. For the filling, combine the Granny Smith and Golden Delicious apples and lemon juice in a very large bowl. Add the granulated sugar, cinnamon, and nutmeg and mix well. Melt the butter in a large (10-inch-diameter) pot, add the apples, and simmer over medium to medium-low heat, stirring often, for 12 to 15 minutes, until the apples are tender and the liquid has mostly evaporated. Spread the apples evenly over the crust, leaving a 1/2-inch border. Pinch medium pieces of the remaining dough with your fingers and drop them evenly on top of the apples (they will not be covered). Bake for 25 to 30 minutes, until the topping is browned. Cool completely and cut into squares.

Apple Cider

Apple Cider Donuts

8:00 AM



Apple Cider Donuts

2 cups apple cider
3 cups all-purpose flour
1/2 cup whole wheat flour
2/3 cup packed brown sugar
2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon each ground cardamom, nutmeg, cinnamon and allspice
2 large eggs, room temperature
6 tablespoons butter, melted and cooled
Oil for deep-fat frying
1/4 cup sugar/1 tbsp. cinnamon (optional)
1/4 cup sugar/1 tbsp. apple pie spice (optional)
Powdered sugar (optional)

In a small saucepan, bring cider to a rapid boil; cook over high heat until reduced by half, about 12 minutes. Cool completely. Whisk together flours, brown sugar, baking powder, salt, baking soda and spices. In a separate bowl, whisk eggs, melted butter and cooled cider; stir into dry ingredients just until moistened (dough will be sticky). Refrigerate, covered, until firm enough to shape, about 1 hour. Divide dough in half. On a floured surface, pat each portion to 1/2-in. thickness; cut with a floured 3-in. doughnut cutter. In an electric skillet or deep fryer, heat oil to 325°. Fry doughnuts, a few at a time, until golden brown, 2-3 minutes on each side. Fry doughnut holes, a few at time, until golden brown and cooked through, about 1 minute on each side. Drain on paper towels; cool slightly. If desired, dip doughnuts into powdered sugar or sugar mixture of your choice.


Apples

Apple Cinnamon Monkey Bread

8:00 AM



Apple Cinnamon Monkey Bread

2 cans (17.5 oz.) Pillsbury Grands cinnamon rolls
2 medium tart apples, peeled and chopped
3/4 cup sugar
2 tsps. cinnamon
1/4 cup butter, melted
Caramel sauce (optional)
Walnuts, chopped (optional)

Heat oven to 350°F. Grease 12-cup fluted tube cake pan with shortening or cooking spray. Set aside icing tubs from cinnamon rolls. Separate each can of dough into 5 rolls; cut into quarters. Place apples in small bowl. In another small bowl, mix sugar and cinnamon. Add 1/2 cup sugar mixture to apples; toss to coat. Sprinkle half of apple pieces in pan. Roll half of dough pieces in sugar mixture; place on apples in pan. Drizzle with caramel sauce and sprinkle with walnuts, if desired. Sprinkle with remaining apple pieces. Roll remaining dough pieces in sugar mixture; place on apples. Pour melted butter over top. Bake 40 to 45 minutes or until golden brown across top. Cool 10 minutes; run knife around edge of pan to loosen. Place heatproof serving plate over pan and turn over; remove pan. Cool 10 minutes longer. Drizzle reserved icing over top of bread, allowing some to drizzle down sides. Pull apart to serve; serve warm. 

Apple Pie

Apple Puffs

8:18 AM




Apple Puffs

2 pounds sweet, tart apples, such as cameo and braeburn, chopped small
4 tablespoons honey 
3 tablespoons unsalted butter 
1 tablespoon lemon juice 
1 teaspoon ground cinnamon 
1/8 teaspoon salt 
1 cup walnuts, toasted and roughly chopped small 
All-purpose flour, for dusting
One 14-ounce package puff pastry, defrosted 

Place the apples in a medium pot with 1/2 cup water, the honey, butter, lemon juice and cinnamon. Stir and cook over medium heat until the apples soften, 10 to 15 minutes. Remove from the heat and stir in the walnuts. Set aside. Preheat the oven to 350 degrees F and place a rack close to the center of the oven. On a lightly floured surface, roll the puff pastry to about 1/8-inch thick and cut the pastry into 3-by-3-inch squares. Press the squares into the wells of a mini muffin tin and poke the bottoms with a fork to dock. Place a heaping tablespoon of the apple mixture in the center. Repeat for the remaining pieces of pastry and apple filling. Bake until the pastries are puffed and golden, 25 to 30 minutes. Cool pastries on a wire rack.

Apples

Apple Fritter Bread

9:00 AM



Apple Fritter Bread

1/3 cup light brown sugar 
2 teaspoons ground cinnamon 
2 apples (any kind), peeled and chopped 
2/3 cup plus 2 tablespoons granulated sugar
1/2 cup (1 stick) butter, softened 
2 large eggs 
1 1/2 teaspoons vanilla extract 
1 1/2 cups all-purpose flour 
1 3/4 teaspoons baking powder 
1/2 cup plus 1 to 3 tablespoons milk or almond milk
1/2 cup powdered sugar 


Preheat oven to 350 degrees F. Spray a 9-by-5-inch loaf pan with nonstick spray. Mix brown sugar and 1 teaspoon cinnamon together in a bowl; set aside. Toss apples with 2 tablespoons granulated sugar and remaining teaspoon cinnamon in another bowl. Beat butter and remaining 2/3 cup granulated sugar together in another medium bowl with an electric mixer until smooth and creamy, about 5 minutes. Beat in eggs, 1 at a time, until blended in; add vanilla extract. Whisk flour and baking powder together in another bowl, then add to creamed butter mixture and beat until blended. Mix 1/2 cup milk into batter until smooth. Pour half the batter into the prepared loaf pan; add half the chopped apple mixture. Sprinkle half of the brown sugar/cinnamon mixture on top of apple layer. Pour the remaining batter over apple layer and top with remaining chopped apples, then the remaining brown sugar/cinnamon mixture. Lightly pat apples into batter; swirl brown sugar mixture through apples using a knife or spoon. Bake until a toothpick inserted in the center of the loaf comes out clean, approximately 1 hour and 10 minutes. Mix powdered sugar with remaining 1 to 3 tablespoons milk for a glaze, depending on preferred thickness. Let the loaf cool for about 15 minutes, then drizzle with glaze.

Apples

Apple Walnut Cake With Brown Sugar Frosting

9:12 AM



Apple Walnut Cake With Brown Sugar Frosting

Cake:
1 can apple pie filling
2 cups all purpose flour 
1 cup sugar
1 1/2 tsps. baking soda
1 tsp. cinnamon
1 tsp. salt
2 eggs, beaten
1 tsp. vanilla extract
2/3 cup vegetable oil
3/4 cup chopped walnuts
1/2 cup raisins (optional)

Frosting:
7 tablespoons unsalted butter
2/3 cup brown sugar
1/4 teaspoon salt
1/4 cup milk
2 1/4 cups confectioners' sugar
3/4 teaspoon vanilla extract 

Preheat oven to 350 degrees. Spread pie filling on the bottom of a greased 9x13 baking dish. In a bowl, combine flour, sugar, baking soda, cinnamon, and salt. Set aside. In a large bowl combine eggs, vanilla, oil, nuts, and raisins. Pour flour mixture into egg mixture and mix until combined. Pour over pie filling in baking dish and stir until blended. Smooth batter evenly in pan. Bake 40-50 mins; until a toothpick inserted in the center of cake comes out clean. Place baking dish on a wire rack to cool while you make the frosting.

To make the frosting: Melt the butter in a small pan over medium heat. Stir in the brown sugar and salt and cook, stirring, until the sugar melts. Add the milk, bring to a boil, and pour into a mixing bowl to cool for 10 minutes. After 10 minutes, stir in the confectioners' sugar and vanilla. Beat well; if the mixture appears too thin, add more confectioners' sugar. Pour the frosting onto the warm cake, smoothing it over the entire surface. Serve warm, or let it cool and serve at room temperature.

Apples

Broccoli Apple Chicken Salad

8:14 AM



Broccoli Apple Chicken Salad
4 cups fresh broccoli florets, (about 2 medium heads)
1/2 cup shredded carrots
1/4 cup diced red onion
2 large apples, finely chopped (I used gala apples)
1/2 cup pecans, coarsely chopped
1/2 cup dried cranberries
1 cup chicken, (cooked and chopped)
1/2 cup light mayonnaise
1/2 cup low fat Greek yogurt
2 Tablespoons lemon juice
1 Tablespoon sugar
1/4 teaspoon salt
1/8 teaspoon pepper

In a large bowl combine broccoli, carrots, red onion, apples, pecans, dried cranberries, and chicken. In a separate bowl whisk together mayonnaise, Greek yogurt, lemon juice, sugar, salt and pepper. Add the dressing to the salad and toss to coat. Chill until ready to serve.

Apples

Apple Harvest Cake

12:00 PM

This apple walnut cake is delicious on it's own, but the caramel glaze makes it out of this world! A big hit with the family, and one that will be included in my Thanksgiving menu!

 Apple Harvest Cake 


1 cup white sugar
1 cup brown sugar 
1 cup vegetable oil
1/2 cup applesauce
2 tsps. vanilla extract
3 eggs
3 cups all purpose flour
1 tsp. baking soda
1 tsp. cinnamon
1 tsp. salt
1 or two Granny Smith apples peeled, cored, and chopped
1 cup chopped walnuts
1/2 cup butter
2 tsps. milk
1/2 cup brown sugar 

 Preheat oven to 325 degrees. Grease and flour a 9 inch Bundt pan. In a large bowl, beat sugars, oil, applesauce, vanilla, and eggs with an electric mixer until light and fluffy. In a separate bowl, combine flour, baking soda, cinnamon, and salt. Mix dry ingredients into wet ingredients just until blended. Fold in the apples and walnuts. Pour into prepared pan. Bake for 70 minutes, or until an inserted toothpick comes out clean. Allow to cool for twenty minutes in pan before inverting onto a wire rack. Make glaze by heating the butter, milk, and brown sugar in a small saucepan over medium heat. Bring to boil, stirring to dissolve the sugar, then remove from heat to cool slightly and to thicken. Drizzle over warm cake. 

Apples

Potluck German Apple Cake

11:55 AM

There was a chill in the air this morning and the smell of this delicious cake baking made it feel like fall. I substituted half of the cup of oil with applesauce to make it a bit healthier. You can also use canned frosting to make the recipe even easier. So yummy!






Potluck German Apple Cake

3 large eggs
2 cups sugar
1 cup vegetable oil
1 tsp. vanilla extract
2 cups all purpose flour 
2 tsps. ground cinnamon
1 tsp. baking soda
1/2 tsp. salt
4 cups peeled, chopped, tart apples
3/4 cups chopped pecans

Frosting
1 pkg. (8ounces) cream cheese, softened
2 tsps. butter, softened
2 cups confectioners sugar


In a large bow, beat eggs, sugar, oil, and vanilla. Combine flour, cinnamon, baking soda, and salt; add to egg mixture and mix well Fold in apples and nuts. Pour into a greased 13 x 9 baking dish. Bake at 350 degrees for 55-60 minutes or until a toothpick inserted near the center comes out clean. Cool. In a small bowl beat cream cheese and butter. Add confectioners sugar, beating until smooth. Spread over cake.