You should know better than to ask for recipes - LOL - you know how much I like to share. Since I do not know what you want - I will just guess - hope I'm close!
Apple Coffee Cake
Mix all topping ingredients until crumbly
BATTER:
2 cups Bisquick® baking mix
2 tablespoons sugar
1 egg
2/3 cup water or milk
1 cup finely chopped apple
TOPPING:
1/4 cup sugar
2 tablespoons Bisquick® baking mix
2 teaspoons ground cinnamon
2 tablespoons butter or margarine ~ firm
Cooking Instructions: Heat oven to 400°. Grease round layer pan, 9 x 1-1/2 inches, or square pan, 8 x 8 x 2 inches.
APPLE CHEDDAR BREAD PUDDING
14 slices firm white sandwich bread (about 1 pound)
1 stick (1/2 cup) unsalted butter, softened
3/4 cup granulated sugar
1 1/2 teaspoons cinnamon
1/2 teaspoon freshly grated nutmeg
3 pounds Fuji apples (about 6)
1 1/2 tablespoons fresh lemon juice
1/2 cup packed light brown sugar
1/4 cup water
1 cup coarsely grated extra-sharp Cheddar (about 4 ounces)
4 large eggs
2 3/4 cups milk
1/4 teaspoon salt
Preheat oven to 350 degrees.
Spread bread slices thinly on 1 side with 1/2 stick butter. In a small bowl stir together 1/4 cup granulated sugar, cinnamon, and nutmeg and sprinkle evenly over buttered sides of bread. Arrange bread, buttered sides up, on baking sheets and toast in batches in middle of oven until just golden, about 15 minutes. Cool cinnamon toast on racks and quarter each slice into triangles, reserving 24 triangles.
Peel, quarter, and core apples. Cut apples lengthwise into thin slices and in a bowl toss with lemon juice. In a large heavy skillet melt remaining 1/2 stick butter with brown sugar over moderately high heat, stirring, and add apples and water. Cook mixture, covered, over moderate heat, stirring occasionally, 10 minutes. Remove lid and cook apples until just tender and most liquid is evaporated, about 5 minutes more.
Butter a 9-cup oval gratin dish or a 13 by 9 by 2-inch shallow baking dish (about 3 quarts). Arrange 1 layer of cinnamon toasts in dish, breaking triangles to fit. Spoon half of apple mixture evenly over toasts and sprinkle evenly with 1/2 cup Cheddar. Top with another layer of cinnamon toasts and remaining apple mixture. Arrange reserved cinnamon toast, sugared sides up, overlapping slightly, in a ring around edge of dish. In a bowl whisk together eggs, remaining 1/2 cup granulated sugar, milk, and salt and pour slowly and evenly over apples. Chill pudding, covered, at least 1 hour and up to 1 day.
Preheat oven to 350 degrees.
Bake pudding in middle of oven 30 minutes. Sprinkle remaining 1/2 cup cheddar evenly over top and bake pudding 15 minutes more.
Yield: 8 to 10 servings
APPLE CHIFFON CAKE
Cake:
1/3 cup oil
3/4 cup sugar
2 eggs
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon nutmeg
1/4 teaspoon ground ginger
1 cup finely chopped peeled apple (2 small to medium)
Topping:
2 tablespoons sugar
3 tablespoons finely chopped walnuts
1/2 teaspoon cinnamon
Preheat oven to 350ºF. Spray an 8x8 baking pan with cooking spray, set aside.
For cake: In the bowl of an electric mixer, combine oil, sugar and eggs; beat at medium speed until well combined. Combine next 6 ingredients. Add to oil mixture; beat until just blended. Stir in apples. Spread evenly in prepared pan.
For topping: Combine sugar, nuts, and cinnamon. Sprinkle evenly over batter.
Bake at 350ºF 30 minutes or until wooden toothpick inserted in center comes out clean. Cut into 3 x 2-1/4-inch rectangles. Serve warm or at room temperature.
Apple Swirl Cake
2 cups Apples
1 teaspoon Cinnamon
1 cup Cooking oil
1/4 cup Orange juice
3 cups Sifted flour
1/2 teaspoon Salt
3 tablespoons Sugar
2 cups Sugar
4 each Eggs
2 teaspoons Vanilla
1 tablespoon Baking powder
Peel, core, and chop apples into small pieces.
Mix together with 3 tablespoons sugar and cinnamon.
Set aside. In large bowl, combine sugar and cooking oil; beat.
Add eggs, orange juice, and vanilla.
Sift together flour, baking powder, and salt; add to creamed mixture.
Beat until smooth.
Pour one third batter into greased and floured 12 cup bundt pan
alternating with one half apple mixture. Repeat.
End with layer of batter on top.
Bake at 325 degrees F for 60 minutes or until cake tests done.
Cool in pan 10 to 15 minutes; turn out on wire rack or serving plate to
complete cooling. Sprinkle with confectioners sugar.
Dump Apple Cake
* 1 can Comstock apple pie slices or 4 cups cooked fresh apple slices
* 2 eggs
* 1 cup oil
* 1 teaspoon vanilla
* 1 cup walnuts or pecans
* 1 teaspoon salt
* 2 cups flour
* 1 teaspoon soda
* 2 cups sugar
* 1 teaspoon cinnamon
Beat eggs with electric or hand beater. Add all other ingredients except apple slices, stir until well blended. Add apple slices, stir carefully. Pour into a well greased 9x13 baking pan. Bake 50 to 60 minutes at 350 °.
Sprinkle top with powdered sugar, or frost with cream cheese frosting or vanilla butter frosting. It is also delicious without frosting.
Apple Snack Cake
nonstick cooking spray
1 1/4 cup boiling water
1 cup quick or old-fashioned oats
1 3/4 cup all-purpose flour
3/4 cups granulated sugar
3/4 cups firmly packed brown sugar
1/2 cup wheat germ -- any flavor
2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt -- optional
1/2 cup chopped nuts -- optional
2 cups peeled chopped apples
1/3 cup vegetable oil
1 egg
2 egg whites
1 teaspoon vanilla extract
1. Preheat oven to 350°F. Spray a 13- by 9-inch baking pan with cooking spray.
2. In large bowl, combine boiling water and oats; set aside. In medium bowl, combine flour, sugars, wheat germ, baking soda, cinnamon, nutmeg, salt and nuts; mix well. Add apples, oil, egg, egg whites and vanilla to oat mixture; mix well. Add dry ingredients, mixing just until moistened.
3. Pout into prepared pan. Bake 40 to 45 minutes, until wooden pick inserted in center comes out clean. Cool completely on wire rack
Makes 20 servings. Preparation time: 20 minutes. Cooking time: 45 minutes.
Apple Rutabaga Casserole
2 medium-large rutabagas
3 apples
1/2 cup butter
Salt and pepper
Peel rutabagas and cut into small pieces. Place in a large saucepan of boiling water and cook until tender.
Peel, core and chop apples. Add to boiling water about 5 minutes before done. Remove from heat and drain.
Put in food processor and mash. Add butter, salt and pepper.
Spoon into casserole dish. Bake, uncovered, at 325 degrees F. for 20 to 25 minutes.
APPLE AND SWEET POTATO CASSEROLE WITH LEEK
1 large (1/4 lb) sweet potato or yam
3 medium Golden Delicious apples
1 teaspoon lemon juice
1 large leek
1/4 cup (1/2 stick) butter or margarine, softened
1/4 teaspoon salt
1/8 teaspoon ground white pepper
1/4 cup applejuice
2 tablespoons packaged unseasoned bread crumbs
1 tablespoon brown sugar
Heat oven to 350 degrees. Peel and thinly slice sweet potato. Peel, core, and cut apples into 1/4-inch-thick slices. Place apples in bowl and add water to cover; add lemon Juice. Trim off top of leek 1 inch above white; discard top and root end.
Cut leek lengthwise in half and clean well under running cold water. Thinly slice leek crosswise. Drain apples well; pat dry. Grease 1 1/2-quart casserole with 1 tablespoon butter. Place one third of apples in bottom of casserole; top with one third of leek slices and one third of sweet potato. Season with salt and pepper. Repeat to make 2 more layers. Dot top of casserole with 2 tablespoons butter; pour apple juice over all. Cover tightly with lid or aluminum foil and bake 45 minutes.
Meanwhile, to make topping, in small saucepan, melt remaining 1 tablespoon butter; stir in bread crumbs and brown sugar until well combined. Uncover casserole and sprinkle with topping. Bake uncovered 10 to 15 minutes longer or until potato slices are tender. Serve casserole immediately.