Apple Pie Muffins
Ingredients: 18 to 24 muffins
2 1/4 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups brown sugar
1/2 cup butter
1 teaspoon vanilla
1 egg, beaten
1 cup buttermilk or sour cream
2 cups diced peeled apples
1/2 cup raisins
1/2 cup chopped apricots or prunes (optional)
Topping:
1/2 cup brown sugar
1/2 cup chopped walnuts or pecans
1/3 cup flour
1 teaspoon cinnamon
2 tablespoons melted butter
Preparation:
Preheat oven to 375 degrees F.
Combine dry ingredients in a large bowl.
Cream brown sugar and butter. Add vanilla, egg and buttermilk or sour cream. Mix well. Add wet ingredients to dry and sprinkle with diced apples, raisins and apricots or prunes if using. Stir just enough to moisten dry ingredients.
Mix first four topping ingredients, drizzle butter over and toss with a fork.
Spoon batter into greased muffin tin, filling only 3/4 full. Sprinkle on topping. Or stir topping ingredients into batter until just barely blended in and spoon batter into muffin tin. Bake in preheated oven for about 25 minutes.
Apple Cheesecake
Crust -
* 1 cup graham cracker crumbs
* 3 T. sugar
* 1/2 tsp. cinnamon
* 1/4 cup margarine - melted
Preparation -
Mix the graham cracker crumbs, sugar, cinnamon and melted margarine together. Press the mixture into the bottom of a 9" springform pan. Bake in a preheated oven at 350? for 10 minutes.
Filling -
* 2 pkgs. (8oz. each) cream cheese, softened
* 1/2 cup sugar
* 2 large eggs
* 1/2 tsp. vanilla
* 4 cups thinly sliced apples
* 1/3 cup sugar
* 1/2 tsp. cinnamon
* 1/4 cup chopped pecans
Preparation -
With an electic mixer at medium speed, mix the cream cheese and sugar together. Add the eggs, one at a time, mixing well after each addition. Add the vanilla and mix well. Pour the mixture into the pan, over the baked crust. Toss the apple slices with the sugar and cinnamon. Spoon the coated apples over the cream cheese layer. Sprinkle with the chopped pecans. Bake in a preheated oven at 350? for 1 hr and 10 minutes. Use a thin knife to loosen the cake from the rim of the pan. Cool for 1 hour at room temperature, then refrigerate for several hours before removing the sides of the pan.
Apple Crumb Pie
1 9" unbaked pastry shell (If frozen allow to thaw)
7-9 green cooking apples, peeled , cored and sliced
1/2 cup of Sugar (or 1/4 cup for sweeter apples are used)
3/4 teaspoon ground cinnamon
4 tablespoons of butter
Melt butter in pan under a low heat, cut each prepared apple into about 8-9 pieces, add apples to butter and simmer for about 10-15 minutes, covered, stir apples and butter mixture every few minutes till they start to look a little cooked and there is some apple juice in the bottom of the pan, uncover add sugar and cinnamon, coat apples by stirring, leave uncovered allowing a syrup to form as the juice evaporates, keep stirring apples till this takes place. Place partially cooked apples and syrup into a unbaked pastry shell and set aside.
Topping
6 tablespoons butter (butter should be cold not at room temperature)
3/4 cup flour
1/3 cup sugar
Cut butter into 1/2 " pieces and drop on top of flour, using a pastry blender, blend flour and butter mixture until it is crumbly, add sugar and keep blending till crumbs are formed. Place topping over partially cooked apples in 9" pie crust. Bake at 375 degrees for 50-60 minutes depending on your oven , top should be a little brown and juices should be bubbling. Cool before cutting serve plain, with cheddar cheese or ice cream.
Pork Chops with Apples and Onion
4 boneless pork loin chops
1/4 teaspoon dried thyme crushed
1/8 teaspoon salt
1/8 teaspoon pepper
1 teaspoon canola oil
2 medium apples thinly sliced
1 medium onion sliced
2 tablespoons brown sugar
2 teaspoons cider vinegar
Sprinkle pork chops with thyme, salt and pepper. Heat oil in large nonstick skillet over medium high heat until hot. Add pork chops; cover and cook 3 minutes. Turn chops; cover and cook an additional 3 to 5 minutes or until pork is no longer pink in center. Remove chops from skillet; cover to keep warm. Add apples, onion and brown sugar to same skillet; mix well. Cover; cook over medium high heat for 5 minutes, stirring once. Add vinegar; cook, uncovered, 3 to 6 minutes or until apples and onion are crisp tender and light golden brown, stirring occasionally. Serve apple mixture with pork chops
Apple Butter Pecan Tarts
Combine the best tastes of classic apple and runny butter tarts in this new decadent take on butter tarts.
2 apples (such as McIntosh, Crispin or Spy)
2 Tbsp all-purpose flour
1/4 tsp cinnamon
Generous pinch nutmeg
1/4 cup coarsely chopped pecans or unblanched almonds (optional)
3 Tbsp butter, melted
3 Tbsp packed brown sugar
1 egg, lightly beaten
1/2 cup corn syrup
1 tsp vanilla
1/4 tsp salt
12 pastry-lined tart cups
1/3 cup coarsely chopped pecans or almonds (optional)
Peel and core apples; chop into 1/4-inch pieces to make 2-1/2 cups.
In bowl, toss apples with flour, cinnamon and nutmeg until evenly coated. Stir in 1/4 cup pecans (if using). Set aside.
In small bowl, stir butter with sugar until dissolved. Whisk in egg just until blended. Whisk in corn syrup, vanilla, and salt.
Fill each tart shell with scant 1/4 cup apple mixture, pressing to fill shells. Whisk butter mixture; drizzle 1 Tbsp over each tart to coat apples. Evenly divide remaining butter mixture among tarts. Sprinkle evenly with 1/3 cup pecans (if using).
Bake in 375 F oven for 18 to 20 minutes or until rich golden brown. Makes 12 tarts.
Apple Dessert
3 lbs. apples
1/2 cup white sugar
3/4 cup flour
1/2 cup melted butter
1 cup brown sugar
1/2 cup broken pecan meats
Butter shallow pan, put in 1/2 apples in even rows (sliced thin), cover with white sugar, then add rest of apples. Add melted butter to brown sugar and flour and spread over top. When partly baked, sprinkle with pecans. Bake until apples are soft. Leave in refrigerator over night. Serve in squares with whipped cream.
APPLE RING AROUNDS
1 cup all-purpose flour
2 tablespoons cornstarch
1/2 cup plus 1 tablespoon sugar, divided
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup milk
1 egg, beaten
1/2 teaspoon cinnamon
3 medium baking apples
Combine flour, cornstarch, one tablespoon sugar, baking powder and salt in medium bowl. Combine milk and egg. Add gradually to flour mixture. Beat with fork until well blended. Refrigerate one hour. Combine 1/2 cup sugar and cinnamon in small bowl.
Heat 2 or 3 inches shortening to 365ºF in deep fryer or deep saucepan. Peel and core apples. Cut crosswise into 1/4 inch thick rings. Dip in batter. Drain off excess. Fry a few at a time, in shortening heated to 365ºF. Fry 3 to 5 minutes out until golden brown. Turn once. Remove with slotted metal spoon. Drain on paper towels. Sprinkle with cinnamon-sugar mixture. Serve immediately. Makes 3 dozen.
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