[Kitchen Witch]

It's apple season - go picking your favorite types and start your cookin' and bakin'!!!


Here's a few ideas:


Apple Carrot Muffins

3 cups all-purpose flour
1 cup whole wheat flour
2 cups sugar
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
2/3 cup plain non-fat yogurt
1/2 cup orange juice
1/2 cup maple syrup
6 egg whites or 1 cup non fat egg substitute
1/4 cup canola oil
1 1/2 tablespoons vanilla extract
2 teaspoons dried orange peel
1 quart/1 lb grated carrots
1 quart/1 lb shredded apples

1.) In mixing bowl, blend flours, sugar, baking soda, baking powder, salt, cinnamon and nutmeg.

2.) In seperate bowl, blend yogurt orange juice, maple syrup, egg whites, oil, vanilla, orange peel, carrots and apples.

3.) Stir apple mixture into dry ingredients just until moistened; do not overmix.

4.) Portion 1/3 cup into paper-lined or non-stick muffin tins. Bake in preheated 375 F oven for 22 to 25 minutes, until tops spring back when lightly touched.




PICKLED APPLES

1 cup water
1/2 cup good quality cider vinegar
1/2 cup granulated sugar
2 slices (1-inch x 2-inch/2.5 cm x 5 cm) gingerroot
1/2 tsp coarse salt
1 tsp pickling spice
2 Red Delicious apples

1.) In saucepan over medium heat, stir together water, vinegar and sugar until sugar dissolves. Simmer without stirring for 5 minutes. Remove from heat. Add gingerroot, salt and pickling spice.

2.) Quarter apples lengthwise and remove cores. Quarter each piece and arrange in a clean 1 L (4 cup) lidded glass jar. Pour hot pickling liquid over apples. Use a piece of wax paper folded up in the top of the jar to keep the apples submerged in the pickling liquid. Let cool completely at room temperature. Cover and refrigerate for at least one hour and up to 3 days.



APPLE MERIGUES

2 (about 3/4 lb.) Golden Delicious or Rome Beauty apples
2 cups apple juice or water
1/2 cup orange marmalade
2 egg whites
2 tablespoons sugar
2 tablespoons shopped, toasted almonds

1.) Poach apples in apple juice about 5-7 minutes or until barely tender; drain. Spoon 2 tablespoons marmalade into center of each half. Beat egg white to soft peaks. Add sugar gradually; beat until stiff. Fold in almonds. Cover tops of apple halves to edges with meringue. Bake at 350 degrees F. 7-10 minutes or until lightly browned.




APPLE DESSERT

4-5 Winesap apples
1/2 cup sugar
1/2 cup nonfat dry milk
2/3 cup uncooked quick-cooking oats
1/4 cup flaked coconut
1/4 cup chopped almonds
1/4 cup packed brown sugar
2 tablespoons wheat germ
2 tablespoons sesame seed
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 cup butter or margarine
1/4 cup melted Dairy sour cram or yogurt

1.) Pare, core and slice apples to measure 4 cups; reserve 8 or 9 slices. Toss remaining apples with sugar and dry milk; turn into 1 1/2 quart baking dish.

2.) Arrange reserved slices on top. Cover with foil; bake at 375 degrees F. 15 minutes

3.) Combine remaining ingredients except sour cream or yogurt; mix well.

4.) Uncover apples and sprinkle with oat mixture. Bake, uncovered, 18-20 minutes or until topping is golden brown.

5.) Serve warm topped with sour cream or yogurt.




APPLE CRUMB BARS

1 cup quick or old-fashioned (rolled) oats
1 1/4 cups all-purpose flour, divided
1/2 cup packed brown sugar
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup (2 sticks) butter or margarine, softened
1 large egg, beaten
4 Golden Delicious apples, peeled, cored, and sliced
1/2 cup granulated sugar
1/4 teaspoon nutmeg

Crumb Topping
1/3 cup all-purpose flour
1/3 cup quick rolled oats
1/3 cup sugar
1/4 cup (1/2 stick) butter or margarine

1.) Heat oven to 350° F. Lightly grease a 15- by 10- by 1-inch baking pan. Prepare Crumb Topping; set aside.

2.) In medium bowl, combine flour, oats, and sugar. With pastry blender or fork, cut in butter until mixture is crumbly.

4.) In medium bowl, combine oats, 1 cup flour, the brown sugar, baking powder, and salt; cut in butter until crumbly. Stir in beaten egg. Spread mixture evenly in pan.

7.) Toss apples with sugar, remaining 1/4 cup flour, and the nutmeg. Spread apples over oatmeal layer. Sprinle Crumb Topping in a diagonal pattern over apples. Bake 30 to 35 minutes or until apples are tender. To yield 40 bars, divide the 15-inch-long side into 8 sections. Divide the perpendicular 10-inch-long side into 5 sections.




APPLE BRAN BARS

2/3 cup vegetable shortening
1/2 cup sugar
1 large egg
1/3 cup molasses
1/3 cup milk
1 3/4 cup all-purpose flour
1 cup bran flakes
1 teaspoon baking soda
1/2 teaspoon salt
2 cups chopped Golden Delicious apples
1/2 cup walnuts
Cream Cheese Frosting (optional; recipe below)

Cream Cheese Frosting
In large bowl with electric mixer, beat together 1 3-ounce package cream cheese and 1/4 cup softened butter or margarine. Add 1 teaspoon grated orange peel and 1/2 teaspoon vanilla extract. Beat in 2 cups confectioners' sugar until smooth.

1.) Heat oven to 350 degrees F. Grease a 15- by 10-inch jelly roll pan. In large bowl, with electric mixer, beat together shortening and sugar until light in texture-about 3 minutes. Add egg and beat well. Add molasses and milk, beating until well combined.

2.) In small bowl, combine flour, bran, baking soda, and salt. Add flour mixture to shortening mixture, beating on low speed just until combined. Spread batter in prepared pan and bake 25 to 30 minutes or until cake tester inserted in center comes out clean. Cool in pan.

3.) Meanwhile, prepare Cream Cheese Frosting, if desired. When bar mixture has cooled, spread with Cream Cheese Frosting; cut into 24 bars and serve.