Re: as requested - APPLE RECIPES
APPLE BACON POPOVERS
2 large eggs
2 large egg whites
2 cups 1% milk
2 cups all-purpose flour
2 tsp. sugar
1 tsp. salt
2 strips turkey bacon
1 large apple
1 Tbsp. light, unsalted butter, melted
Cooking Spray
Apple Butter, optional 1/4 cup low-fat honey mustard
2 crisp apples, thinly sliced
8 ounces low-fat Cheddar cheese, thinly sliced
Cooking Spray
1.) In a large bowl, whisk together eggs and egg whites until well blended. Whisk in milk and set aside. In a medium bowl, combine flour, sugar and salt. Gradually add flour mixture to egg mixture, stirring well with a whisk. Let stand 30 minutes. While batter is standing, preheat oven to 450 degrees. Cook bacon strips until crispy. Drain, let cool, and finely chop. Coarsely grate apple, including peel. Coat a 9-cup popover pan with cooking spray. Fold the bacon, grated apple, and melted butter into batter, stirring until well blended. Pour batter into prepared popover cups until + full. Bake at 450 degrees for 18 minutes. Reduce heat to 325 degrees and bake for 10 minutes more. Serve immediately with apple butter.
APPLE BUTTERMILK BREAD
1 1/2 cups all-purpose flour
1 cup whole wheat flour
1/2 cup natural bran cereal
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon ground ginger
1 1/3 cups buttermilk
3/4 cup sugar
1/4 cup vegetable oil
1 large egg
1 teaspoon grated orange zest
2 Gala or Golden Delicious apples, cored and chopped
1.) Heat oven to 350 degrees F. Grease a 9- by 5-inch loaf pan. In medium bowl, combine both flours, the bran cereal, baking soda, baking powder, and ginger. In large bowl, beat buttermilk, sugar, vegetable oil, egg, and orange zest.
2.) Add flour mixture to buttermilk mixture, stirring just until combined. Fold in apples. Spread batter in prepared pan and bake 45 to 50 minutes or until wooden pick inserted in center comes out clean. Cool bread in pan 10 minutes. Cool completely before serving.
APPLE CHEDDAR SCONES
1 1/2 cups all-purpose flour
1/2 cup toasted wheat germ
3 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons butter
1 Gala or Golden Delicious apple, cored and finely
chopped
1/4 cup shredded cheddar cheese
1 large egg white
1/2 cup low fat (1%) milk
1.) Heat oven to 400 degrees F. Grease an 8-inch round cake pan. In medium bowl, combine flour, wheat germ, sugar, baking powder, and salt. With pastry blender or fork, cut in butter until mixture is crumbly. Stir in apple and cheddar cheese.
2.) Beat egg white and milk until combined. Add to flour mixture, mixing gently, until soft dough forms. Turn dough out onto lightly floured surface and knead 4 times.
3.) Spread dough evenly in cake pan and score deeply with knife to make six wedges. Bake 25 to 30 minutes or until top springs back when gently pressed. Cool until warm or room temperature.
TART APPLE COFFEE CAKE
2 medium Granny Smith apples, cored, pared and sliced.
Your favorite coffee cake recipe.
Streusel topping.
1.) Sprinkle streusel topping on your favorite coffee cake recipe. Arrange Granny Smith apples on top.
2.) Bake at 350¦ for 40 to 50 minutes, or until wooden pick inserted near center comes out clean. Serve warm.
LEMON APPLE OAT MUFFINS
1 egg
1/2 cup milk
1/4 cup vegetable oil
2 tablespoons bottled lemon juice
3/4 cup quick-cooking oats
1-1/4 cups unsifted flour
1/2 cup firmly packed light brown sugar
1-1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1 cup (about 1 medium) finely chopped Golden Delicious apples
1/2 cup chopped nuts
Lemon Icing
Lemon Icing
Combine 1/2 cup powdered sugar and 1 tablespoon lemon juice and 1 tablespoon melted margarine or butter. (makes about 1/4 cup).
1.) Preheat oven to 400 degrees F. In medium bowl, beat egg; stir in milk, oil then lemon juice. Add to oat mixture with apples and nuts. Mix only until moistened (batter will be thick). Spoon into greased or paper baking cup-lined muffin cups. Bake 20 minutes or until golden. Spoon Lemon Icing over muffins. Remove from pan.
GOLDEN YOGURT COFFEE CAKE
1 tablespoon butter or margarine, melted
1 tablespoon packed brown sugar
1/4 teaspoon ground cinnamon
2 Golden Delicious apples, cored and sliced
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter or margarine
1/2 cup sugar
2 eggs
1 carton (8 oz.) plain yogurt
Streusel Filling
Streusel Filling
Combine 1/4 cup sugar, 1 tablespoon melted butter or margarine, 1 tablespoon flour, 1 teaspoon ground cinnamon and 1/4 cup chopped walnuts or pecans. Makes about 1/3 cup.
1.) Combine melted butter with brown sugar and cinnamon in 9 X 9 X 2-inch square baking pan. Smooth mixture evenly over bottom. Arrange apple slices over brown sugar mixture. Combine flour, baking powder, soda and salt. Cream butter and sugar. Add eggs one at a time; beat well after each addition. Add dry ingredients alternately with yogurt. Spread half of batter over apple slices. Sprinkle Streusel Filling over batter in pan. Spread remaining batter over filling. Bake at 350 degrees F. 30-35 minutes or until cake tests done when wooden pick is inserted near center. Invert onto serving plate. Serve warm.
GOLDEN FRUIT LOAF
1/2 cup shortening
1 cup brown sugar
2 eggs
1 cup chopped Golden Delicious apples
1/2 teaspoon vanilla
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup chopped candied fruit
1/2 cup golden raisins
1/4 cup chopped pecans
Lemon Glaze
Lemon Glaze
Comine 1-1/2 cups sifted powdered sugar, 1/2 teaspoon grated lemon peel and 2 tablespoons lemon juice. Mix until smooth. Drizzle over cooled Golden Fruit Loaf.
1.) Cream shortening and sugar until light. Add eggs and mix well. Stir in apples and vanilla. Sift together flour, baking powder, baking soda and salt. Add to creamed mixture. Fold in candied fruit, raisins and pecans. Turn into greased 9 X 5 X 3-inch loaf pan. Bake at 325 degrees F. about 1 hour, until bread tests done. Cool and drizzle with Lemon Glaze.
GRANNY SMITH COFFEE CAKE
1 package (8 oz.) cream cheese softened
1-1/2 cups sugar, divided
1/3 cup butter or margarine
2 eggs
1 teaspoon almond extract
Flour (see below for amounts)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup milk
4 cups Granny Smith apples, pared, cored and sliced
2 tablespoons lemon juice
1 teaspoon ground cinnamon
1.) Combine cream cheese, 1 cup sugar, butter, eggs, and almond extract; mix well. Combine 1-3/4 cups flour, baking powder, baking soda and salt; blend into cheese mixture alternately with milk. Pour into greased and floured 9 X 13 X 2-inch baking pan. Dip apples into lemon juice; toss with 2 tablespoons flour, 1/2 cup sugar and cinnamon. Arrange apples slices on coffeecake. Bake at 350 degrees F. 50-60 minutes or until wooden pick inserted near center comes out clean. Cool slightly; serve warm.
APPLE PUFF OMELET
2 large apples, peeled, cored and thinly sliced
1/4 cup sweet butter or margarine
1/4 cup brown sugar
1 tsp. ground cinnamon
4 large eggs
1/4 cup sugar
1/4 tsp. cream of tartar
1 Tbsp. confectioners' sugar (optional)
1.) Preheat oven to 450 degrees. Heat butter or margarine in a medium-size skillet and sautT the apples for 5 minutes over low heat. Mix together brown sugar and cinnamon. Sprinkle over apples. Toss and continue to sautT apples for about 10 minutes, until they caramelize. The mixture will be thick and syrupy. Spoon mixture into an 8X8-inch baking dish and keep hot in the oven.
2.) Separate eggs. Whisk yolks and the granulated sugar in a small bowl until fairly thick. In a large bowl, beat egg whites with cream of tartar until stiff and shiny. Fold into yolk mixture, a third at a time. Pour egg mixture over the apples and bake for 8-10 minutes. The omelet will be puffed and golden. Remove from the oven and sprinkle with confectioners' sugar. Serve immediately.
3.) Prep and cook time: 35-40 minutes
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