Apple Cinnamon Fruit Leather

It's finally apple season, my favorite time of the year is beginning.  I love fall.  I love everything about it. I especially love apple season. My biggest problem is that I go to the mountains and I pick a bunch, and then I'm having so much fun that I pick more.  So I end up with a ton of apples and I come home and bake, bake, bake. 

So, here is one thing I've made recently that I absolutely fell in love with.  Fruit leather.  You know, like the kind you had as a kid in your lunch box. It does take a little time but it's well worth it. The process it totally easy and if you can be patient you will be rewarded.  This fruit leather was so good. The same texture that you might be used to from the box we had as kids, but the flavor was so much better.  Mine didn't even make it off the try to be cut and wrapped and saved for later.  It was gone in like 10 minutes. 

Time to make more. 

Apple Cinnamon Fruit Leather

Recipe from Real Mom Nutrition

Ingredients

• 4 cups apples, washed, peeled, cored and chopped
• 1/2 cup water
• 1-2 Tbsp sugar
• 1 tsp cinnamon

Cooking Directions

1. Put the prepared apples into a medium sized sauce pan and add the water. Cook at a simmer for about 10 minutes or until soft.
2. Add the cinnamon and sugar and cook for 2-3 more minutes. Stirring occasionally.
3. Pour mixture into a blender and puree until smooth.
4. Pour onto a jelly roll pan or cookie sheet with sides that has a silpat over it. It is vital that you get the mixture in a thin even layer on the pan. This will ensure it all dry's evenly.
5. Bake at 170º for 2-3 hours or until dry.

Gluten Free Apple Cranberry Pie

Recently, my husband and I decided to try a Gluten Free diet.  Purely for experimental purposes.  Turns out, my husband has had amazing results.  He hasn't had any of the Asthma problems he usually has on a daily basis.  No inhaler needed for weeks. I haven't been on it as long so I haven't noticed anything yet but we'll see.

Anyways, we've gotten a couple of cookbooks to help us out and we've tried a couple of great recipes lately. Some of you might be wondering what Gluten is exactly.  Well here you go:

1. a substance present in cereal grains, especially wheat, that is responsible for the elastic texture of dough. A mixture of two proteins, it causes illness in people with celiac disease.

So, Gluten can also just be a sensitivity in some people which apparently it is in my husband and switching to non-gluten items is pretty easy. It's such a common problem now that there are Gluten Free items available everywhere. There might even be a "Gluten Free" section of your grocery store.

I did have to run out and get some new items to bake this pie but they are items I'll use over and over in the future.

The Pie was wonderful.  The flavor was just what you'd expect with the added benefit of those chewy cranberries.  The crust was a little difficult to work with.  It crumbled easier then a normal crust so I needed up adding a little water and making sure it was really cold before trying to work with it. Make sure your rolling pin is well gluten-free floured up. After moving most of it to the pie plate I ended up just pressing pieces into the dish to make a complete pie crust.  It worked well in the end, just be aware that it's much more crumbly. The flavor is great however, similar to a regular pie crust but the texture is more on the crumbly side as I just mentioned. I used Gala apples but you can use whatever apples you want, just adjust the sugar based on how sweet the apple is.

Gluten Free Apple Cranberry Pie

Recipe from 101 Best Gluten-Free Foods cookbook page 71

Ingredients

Filling

• 6 medium apples - peeled, cored and sliced
• 3/4 to 1 cup granulated sugar
• 1/2 cup dried cranberries
• 2 Tbsp cornstarch
• 2 tsp lemon juice
• 1 Tbsp ground cinnamon

Crust

• 2 cups Gluten Free all-purpose flour
• 1/4 cup sweet rice flour
• 1 Tbsp granulated sugar
• 1 tsp xanthan gum
• 1/2 tsp salt
• 3/4 cup cold butter
• 2 whole eggs
• 1 1/2 Tbsp cider vinegar

Cooking Directions

1. Make the dough first, so there's time to chill it. Add the first 6 ingredients to a bowl and use a pastry cutter to blend it until only small pieces of butter remain.
2. Make a whole in the center and add the eggs and vinegar, mix together just until incorporated.
3. Cut into two equal pieces and wrap in plastic wrap and refrigerate for 45 minutes.
4. When the dough is chilled, start preheating the oven to 425º
5. In a large bowl mix the filling ingredients and stir together so it's all coated.
6. Roll out one of the crusts on a lightly floured surface and roll out to 1/4 thick and place in the pie dish. I found it easier to just press the dough into the dish since the dough can be crumbly.
7. Add the apple filling on top of the dough and then top with the other piece of dough that has been rolled out.
8. Cut the dough to allow for ventilation.
9. Bake at 425º for 12 minutes and then reduce the heat to 350º and bake for 30-40 minutes. Check the apples to make sure they have softened.

Flax Bran Muffins

This is the most frequently made muffin in my house.  I love it.  I've always loved bran muffins but the the grocery store kind tend to be full of fat, so I was on a mission to find a healthier version.  I found it.

The nice thing about this recipe is that it's full of flavor, dense and moist and yet very healthy.  You can change up some of the flavors if you want, to suit your own personal taste preferences. I've discovered that adding orange flavors (thank you Emily) brings this muffin over the top for me.

This recipe is easy to throw together in a big mixing bowl and stir together, no need to dirty up your stand mixer.  I refrigerate mine so they'll last longer, just pop them in the microwave for 10 seconds to have a nice warm muffin.

Just look at all the carrot pieces and raisins. So good and good for you.  I never get sick of this one for breakfast or snacking. 

For you Weight Watchers members, this is 4 SmartPoints per muffin. 
Flax Bran Muffins

Recipe from Foodista

Ingredients

• 1 1/2 cup unbleached white all-purpose flour
• 3/4 cup ground flaxseed
• 3/4 cup oat bran or wheat bran
• 3/4 cup brown sugar
• 2 tsp baking soda
• 2 tsp baking powder
• 1/2 tsp salt
• 2 tsp ground cinnamon
• 1 cup carrots, grated
• 1 large apple, grated
• 1/2 cup raisins (or any dried fruit)
• 3/4 cup milk (I use orange juice sometimes)
• 2 large eggs, beaten
• 1 tsp vanilla extract (if you have orange extract it's yummy here)
• I also add orange zest if I have any oranges around. 

Cooking Directions

1. Line or spray a 12 cup muffin pan or line with cupcake liners (this recipe makes 15 muffins)
2. Preheat the oven to 350º
3. In a large bowl or the bowl of your stand mixer, add the first 10 ingredients and stir together.
4. In a small bowl add the milk, eggs, and vanilla together. Beat the eggs prior to adding.
5. Pour the wet mixture into the dry mixture and stir just until combined.
6. Fill the muffin cups to the top and bake for 15-20 minutes. Use a toothpick to check for doneness.

Applesauce Honey Banana Bread

Sorry for the lousy picture...

This bread is pretty darn good, and I wanted to get it posted ASAP.  Now, before you run off all excited about a healthy version of banana bread, keep this in mind.  It's HEALTHY, so it's not going to taste like your favorite sour cream banana bread, or some of the other sugar laden banana breads you might be used to.  However, you can feel good about eating this one.

The banana flavor isn't extremely strong, but it's prominent enough that you know you're eating bananas. It's moist (sorry to those of you who hate that word), dense and wonderful.  After years of eating the other not-so-healthy varieties, I was surprised at what a nice change it was to eat something that wasn't super sweet.  I really enjoyed this bread, I even toasted it and smeared peanut butter over it for a change up (yummy).

I hope you'll give this one a try.  It's good to try new things and this one is even good for you.

Applesauce Honey Banana Bread

Recipe from Just A Pinch by Linda Bailey

Ingredients

• 2 cups whole wheat flour (I used white wheat)
• 1 tsp baking soda
• 1/4 tsp salt
• 1/2 cup unsweetened applesauce
• 3/4 cup honey
• 2 eggs, beaten
• 3 overripe bananas, mashed

Cooking Directions

1. Preheat oven to 350º
2. Spray a 9x5 inch loaf pan with non-stick spray
3. In a medium bowl, add the flour, baking soda and salt. Set aside.
4. In the bowl of your stand mixer add the applesauce and honey, mix to combine.
5. Add the beaten eggs and banana's and mix.
6. Slowly add the dry ingredients until just combined.
7. Pour the mixture into the prepared loaf pan and bake for 60-65 minutes.
8. Test for doneness with a toothpick.

Caramel Apple Pie Bombs

One of the things I love about apples is that they are abundant any time of the year (although not always locally grown) and I love apple desserts no matter what time of year.  They are the ultimate comfort dessert for me. 

I love apple pie, but it's not always the easiest thing in the world to eat without a fork, right? Hence, the apple pie bomb. The portable apple pie you can carry around unless you have issues with getting your hands full of caramel.  I guess you could skip that part and don't drizzle any over at the end.  That's an option of course. An insane option, but still. 

I loved the flavors you get with these sweet will bundles of deliciousness. The traditional apple pie flavors packed away in a soft, fluffy dinner roll.  I had some leftovers in the refrigerator for a couple of days and they were just as yummy after I warmed them for a few seconds in the microwave.  Such a good idea here. 

I hope you can find a reason to make some of these soon.  There are just a couple of steps involved but none of them are difficult or take that long.  Enjoy some apple pie bombs soon. 

Caramel Apple Pie Bombs

Recipe from Community Table

Ingredients

• 12 frozen dinner rolls (frozen and uncooked)
• 2 medium apples, I used granny smith but any kind should work
• 1 Tbsp ground cinnamon
• 2 Tbsp granulated sugar
• 30 vanilla caramels, unwrapped and divided
• 2 Tbsp unsalted butter, melted
• 1/4 cup brown sugar
• 2 Tbsp heavy cream
• flour, for dusting

Cooking Directions

1. Use a microwave safe dish to unthaw the dinner rolls without cooking them. I found that about 6 minutes on the "defrost" setting worked.
2. Preheat the oven to 350º
3. Use non-stick spray to spray a small oven safe dish (about 9x6) and set aside.
4. Peel, core and petite dice the apples. Place them in a dish and cover them in the cinnamon and sugar mixture until fully coated. Reserve 1/4 cup of this mixture. 
5. Unwrap 18 caramels and cut them into quarters, set aside.
6. Lightly flour your work surface.
7. Squish a piece of dough onto the floured work surface so it's not sticky and you can begin stretching it out to about a 3" circle.
8. Take a Tbsp of apple mix and place it in the middle, then add 6 pieces of cut caramel pieces. Fold the dough ball around the filling and crimp the edges. Place in the prepared dish and finish the rest. You will have some leftover apple mixture and that's good.
9. Once all the dough balls are in the dish, pour the remaining apple mixture over the top. Top with the brown sugar and bake for 30-35 minutes.
10. During the last couple of minutes of cooking, put the rest of the caramel pieces in a microwave safe dish and add the heavy cream. Heat in 30 second intervals while stirring after each interval until smooth.
11. When the rolls come out of the oven, drizzle with the melted caramel and serve hot.

Apple Cake

In my house, we always have apples.  Oddly enough they are usually not baking apples.  My daughter loves to snack on apples and she'll eat at least 2 a day.  So when I buy apples I buy 2 bags at a time. Well, sometimes they start to look less than desirable toward the end.

That's when I start looking for recipes.

I found this one on the Internet and happened to have all the ingredients I needed, so I made it.

This cake is really good.  It's moist and has a good apple flavor. I poured a little confectioners' sugar glaze on top but it really doesn't need it.  It's pretty sweet on it's own but it sure looks pretty with the glaze.

This was a great use of apples.  Glad I found this recipe.


Apple Cake
Recipe from Gina's Favorites

Ingredients

• 2 whole eggs
• 1 3/4 cups granulated sugar
• 2 heaping tsp ground cinnamon
• 1/2 cup oil
• 6 medium Gala, Fuji or Honey Crisp Apples - peeled, cored and sliced
• 2 cups all-purpose flour
• 2 tsp baking soda

Cooking Directions

1. In a large bowl, or stand mixer bowl combine the eggs and sugar. Whisk until combined.
2. Add the ground cinnamon and oil and combine.
3. Add the sliced apples, combine into the mixture so they don't turn brown.
4. Add the flour and baking soda and mix to combine.
5. Spray a 9x13 inch dish or two 9 inch round cake pans with non stick spray and then put the mixture into them.
6. Bake at 375º for about 55 minutes Start checking for doneness at about 50 minutes.

Confectioners' Sugar Glaze

About 1 cup confectioners' sugar.  Add about 1/2 tsp vanilla.  Whisk in a little milk or water until the desired consistency is reached.  I used about 3 Tbsp or so. 

Apple and Yam (Sweet Potato) Casserole

I can't believe that Thanksgiving is almost here.  I am so unprepared.  As usual.

I always vow to stay out of all retail stores until the middle of January beginning the day after Thanksgiving.  The Internet is my friend.

That does not hold true for the grocery store though, there is no avoiding that.  Luckily I can sneak in when most others are at work and avoid most of the crowds.

This recipe is one of those that I love and appreciate. I love it because I love the combination of apples and sweet potatoes with the lovely syrup made with orange juice and spices. I appreciate it because the two main ingredients can be bought well in advance and they last a long time. Therefore avoiding the crowds just a little bit more.  But even if you have to run out into all that mess you won't regret it.  These flavors have become some of what I look forward to the most during the holidays.  The spices and sweetness of the apples and sweet potatoes with that little hint of orange juice in the background is a favorite of mine.

Apple and Yam Casserole

Recipe from Favorite Brand Name Old Fashioned Holiday Recipes page 102

Ingredients

• 2 large yams or sweet potatoes
• 2 large golden delicious apples, peeled, cored and sliced
• 1/4 cup brown sugar
• 1 tsp cornstarch
• 1/8 tsp ground cloves
• 1/2 cup orange juice
• 2 Tbsp walnuts or pecans, chopped (optional)

Cooking Directions

1. Precook the yams or sweet potatoes until they are tender, let cool. You can either cook in the oven at 400º for 50 minutes or by poking holes in them and using the microwave.
2. In a small casserole dish, layer the apples and sweet potatoes.
3. In a small saucepan combine the brown sugar, cornstarch, ground cloves and orange juice. Heat over medium heat until thickened and then pour over the apples and yams. Sprinkle with nuts if using.
4. Bake at 350º for 20 minutes.

Apple Pie Bars

Some of you might be inundated right now by pie recipes, I know I am.  My email is full of them!  They all look amazing but they aren't exactly easy to eat especially if you're holding a plate while standing up and trying to balance a drink in one hand.  This scenario makes these apple pie bars the perfect holiday party dessert.

I was a little curious how they might taste, truth be told I didn't even try one until I was AT the party.  Well, they are fantastic.  I'm an apple pie lover but I'm not necessarily a "crust" lover so I didn't know how I would feel about these. The little drizzle over the top puts these bars into the pastry column.  It adds just a little something that makes these irresistible for me.  The filling was perfect for my tastes.  I cut back on the sugar added to the filling and I used a Jonagold apple instead of a Granny Smith so I knew they weren't going to be quite as tart.  The result was amazing.  My husband is a very big believer in apple pie, it's one of his favorites and he loved these (gulp) even MORE than regular apple pie.

I know!!!

I was shocked too.  I guess I'll be adding this recipe to my favorites page. I love it when I find a new family favorite.  Too bad it wasn't for broccoli or something else I wouldn't feel guilty about eating all the time.

Apple Pie Bars

Recipe from Old-Fashioned Holiday Recipes (Favorite Brand Name) Cookbook page 326

Ingredients

Crust

• Milk
• 1 egg yolk (save the egg white)
• 2 1/2 cups all-purpose flour
• 1 tsp salt
• 1 cup butter, softened

Filling

• 1 cup graham cracker crumbs
• 8 cups *tart cooking apples, peeled, cored, sliced to 1/4-inch thickness.
• 1 cup + 2 Tbsp *granulated sugar, divided
• 2 1/2 tsp ground cinnamon, divided
• 1/4 tsp ground nutmeg
• 1 egg white
• 1 tsp ground cinnamon

Drizzle

• 1 cup powdered sugar
• 1 to 2 Tbsp milk
• 1/2 tsp vanilla extract

Cooking Directions

1. Preheat the oven to 350º
2. For the crust, use a measuring cup to add enough milk to the egg yolk to equal 2/3 cup. Set aside. 
3. In a large bowl combine the flour and salt.  Cut in the butter using two forks or a pastry cutter. Add the milk/egg yolk mixture and mix with a fork until a dough ball forms. Divide the dough in half and put one half on a well floured surface. Roll the dough out to fit your jelly roll pan (make sure it has at least a 1 inch edge, approximately 15x10x1 in size). Place the dough into the jelly roll pan. 
4. For the filling. Put 1 cup of graham cracker crumbs over the top of the rolled out dough layer.  Sprinkle evenly. 
5. Place apples in an even layer over the top of the graham cracker crumbs. Use 1 cup of sugar, 1 1/2 tsp of ground cinnamon and nutmeg, stir together and sprinkle over the top of the apples. 
6. Roll out the second half of the dough to the same size as the first one, lay on top of the apples. Brush the top of the dough with the egg white that has been whisked until foamy.  Sprinkle the top with 2 Tbsp of sugar and 1 tsp of ground cinnamon. 
7. Bake for 45-60 minutes or until lightly browned. 
8. For the drizzle, stir together the three ingredients until smooth.  Drizzle over the top and then cut into bars. 

*I used Jonagold Apples which aren't super tart, therefore I cut back on the sugar added to the filling and only used about 1/2 cup. 

Apple Cobbler

I've had many different types of cobbler in my life, but I don't think I've ever had apple.  I got this recipe from and old cookbook I was given.  I love it because it's a New England cookbook and my husband is from there, so a lot of these recipes really bring back memories for him. This particular recipe hails from New Hampshire.

I absolutely loved the "cobbler" portion of this recipe.  The almond extract makes it more like a yummy bread on top of delicious apples.  I think the next time I make this recipe I will double the apple portion because they seemed to sort of disappear beneath the yummy cobbler.  I also loved how easy this was to throw together, much easier then making an apple bread or an apple pie.

Great fall/winter dessert.

Apple Cobbler

Recipe from The New York Times New England Heritage Cookbook, page 227

Ingredients

• 2 cups thinly sliced, peeled and cored apples (I think you can add more if you want to)
• 1/2 cup light brown sugar
• 1/4 tsp almond extract
• 1/2 tsp cinnamon
• 1/2 tsp nutmeg
• 1 1/2 cups all-purpose flour
• 3 tsp baking powder
• 3 Tbsp granulated sugar
• 1/2 tsp salt
• 1/3 cup shortening
• 1/2 cup milk
• 1 whole egg, well beaten

Cooking Directions

1. Preheat the oven to 400º
2. Grease and 8x8 or 9x9 inch square baking dish.
3. Arrange the apples on the bottom of the dish.
4. In a small bowl, combine the brown sugar, almond extract, cinnamon and nutmeg. Sprinkle over the apples and put into the oven.
5. In a medium bowl add the flour, baking powder, 1 Tbsp of the sugar and salt. Use a pastry blender, two forks or your fingers to add in the shortening and work until it looks like wet sand.
6. Add the milk and egg but only stir until the ingredients are moist.
7. Take the dish out of the oven and carefully spread the dough over the apples. Sprinkle with the remaining 2 Tbsp of sugar and put in the oven for 35-40 minutes.
8. The top should be golden brown. Let sit for 5-10 minutes before serving.

Apple Praline Bread

One of my families favorite things to do is pick seasonal fruit.  Apples are particularly fun because we usually make a day trip out of going to the mountains to our favorite orchard.  This year we've been to two different orchards already.  I could seriously go every single weekend, I love it. 

This bread is full of apples and it's topped off with a sweet praline sauce that is to die for. I had to tear myself away from licking the pan.  My husband loved this bread and so did my friends when I brought it to our kickball game to share. Bread like this is not safe alone in the house with me.  Way to tempting. 

Easy to throw together without any unusual ingredients.  Very moist with chunks of apple.  The topping was my favorite.  I have a sugar addiction problem so this was right up my alley.

Apple Praline Bread

Recipe from Just A Pinch

Ingredients

• 1 cup sour cream*
• 1 cup brown sugar
• 2 whole eggs
• 2 tsp vanilla extract
• 2 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 1/2 cups Granny Smith apples, peeled, cored and finely chopped
• 1 cup nuts (walnuts, pecans or a combo)

Praline Sauce

• 1/4 cup brown sugar
• 1/4 cup butter

Cooking Directions

1. Preheat the oven to 350º
2. Grease a 9x5x3 inch loaf pan, set aside. 
3. In the bowl of your stand mixer (or using a hand mixer) beat together the sour cream, sugar, eggs and vanilla on low speed until blended. 
4. In a separate bowl add the flour, baking powder, baking soda and salt.  Whisk together. 
5. Slowly combine the flour mixture in with the wet ingredients and beat on low until combined. 
6. Use a spatula or spoon to add in the apples and half the nuts by hand. Incorporate well. 
7. Pour the batter into the prepared loaf pan and press the remaining nuts into the top. 
8. Bake for 60 minutes or until a toothpick inserted in the center comes out clean. 
9. Cool in the loaf pan for about 30 minutes before removing from the pan and cooling the rest of the way on a wire rack. 
10. For the praline sauce, add the brown sugar and butter into a small sauce pan and bring up to a boil. Lower the heat and simmer for about 1 minute, stirring constantly until it thickens.  Drizzle over the top of the cooled bread. 

* 1 cup sour cream substitution: 3/4 cup sour milk + 1/3 cup of butter, or 1 cup yogurt + 1 tsp baking soda, or 3/4 cup buttermilk + 1/3 cup butter. 

Cider-Braised Cabbage

I know that some of you are probably going EEEEEWWWW cabbage!  I understand.  Well, actually I don't because I love cabbage and always have. But my husband doesn't and he totally ate this and didn't die or anything.  In fact, he said it was "good".

I'm doing the Whole30 diet so many of the recipes I'm trying now days are compliant to that diet (many aren't but we're not talking about those right now). I feel like I should also say that the non-compliant food was only made and a small bite taken to test, then it was given to others to enjoy.  OK, now that my conscience is clear we can continue.

Anyway, this cabbage dish is totally delish and so easy to make.  Great as a side to some grilled pork chops or even chicken.  I love the bite from the vinegar.  You have to be a vinegar fan to enjoy this but if you are, you will love it. There isn't much cabbage taste left once you're done.  The apple gives a nice sweet little bite and the onion adds the savory hint that really makes this a wonderful side dish.

Plus, you won't feel guilty eating it.  Just sayin.

Cider-Braised Cabbage

Recipe from Food Network Magazine March 2014

Ingredients

• 1 medium red onion, sliced
• 1 apple chopped and peeled
• vegetable oil
• 1/2 head red cabbage, thinly sliced
• 1 cup apple cider vinegar
• 3 Tbsp red wine vinegar
• 1/2 tsp kosher salt

Cooking Directions

1. In a dutch oven, add some vegetable oil then add the sliced onion and chopped apple. Cook about 5 minutes until tender.
2. Add the cabbage and remaining ingredients and cook at a simmer for 30 minutes, stirring occasionally until tender.

Apple Danish

I finally used up all the apples my daughter and I picked several weekends ago.  I'm kinda sad about it actually.  This gives me permission to go pick more right? 

You know those little danish's that you see at the grocery store bakery section? I wanted to make that.  Turns out that this one is even better then the one's you buy at the store.  I know it's shocking but it's true.  The filling is so delicious, it's very much like eating an apple pie only it's more portable and it has a lovely glaze over the top.  The crust is tender and flaky and the leftovers were delish.  It doesn't get dry or anything if stored in a zip lock bag in the refrigerator (at least that's how I stored mine). 

Here's something I learned the hard way.  Make this dough and toll it out on a rimmed cookie sheet (jelly roll pan).  I did mine on the counter first but had trouble getting it moved over to the cookie sheet. I wasn't smart enough to cook it on a jelly roll pan, initially.  I learned the hard way. 

Make the apple mixture and pour into the middle.

Spread it out to the edges.

Top with the second crust.  Obviously you'll have to make this top crust on the counter.  I suggest making it on top of some waxed paper or else making sure it's not sticking to the counter top as you're rolling it out.  I was able to make it work but I got some tears and it didn't end up being a perfect rectangle.

Once baked, I was thrilled with how well it cut into squares.  Not messy at all and the glaze really takes it up a notch.

One heck of a dessert to end my apple making spree to use up all my Jonagold Apples.  By the way, I would highly recommend this type of apple if you can find it.  I loved baking with it!

Apple Danish
Recipe from TasteofHome

Pastry and Assembly

Ingredients

• 3 cups all-purpose flour
• 1/2 tsp salt
• 1 cup shortening
• 1 large egg yolk
• 1/2 cup milk

Cooking Directions

1. In a large bowl, combine the flour, salt and shortening. Use two forks or a pastry cutter to cut in the shortening until it resembles coarse wet sand.
2. Add the egg yolk and milk and combine just until a dough forms. Do not overwork the dough.
3. Cut the dough in half.
4. On a lightly floured surface (or on the jelly roll pan you are going to use), Roll one half of the dough into a 15x10 inch rectangle.  Or better yet, just use a 15x10 inch pan and spread the dough onto it.  Make sure to spray the pan first for easy removal. 
5. Spread the fruit mixture over the top of the dough and spread out evenly. 
6. Lightly flour your work surface and form the remaining dough into a 15x10 inch rectangle, make sure to move the dough frequently so it'll be easier to lift it off the surface and place on top of the apple filling. 
7. Bake for 40 minutes at 375º. 
8. Let cool before topping with the glaze. 

Filling

Ingredients

• 6 cups apples - peeled, cored and sliced
• 1 1/2 cups sugar
• 1/4 cup butter, melted
• 2 Tbsp all-purpose flour
• 1 tsp ground cinnamon

Cooking Directions

1. In a medium bowl, combine all of the ingredients and mix well so that all the apples are coated.

Glaze

Ingredients

• 1 cup confectioners sugar
• 2 Tbsp milk

Cooking Directions

1. Use a small bowl and a fork to combine the ingredients so there are no lumps.

Apple Cinnamon Pull-Apart Bread

I know I've said this before but I truly love fall.  I love the way the air smells and the crisp mornings and evenings, the colors of the trees, apples and pumpkins.  It's time to break out the comfy sweaters and long pants again.  It also means my entry way is about to become super cluttered with boots, hats, gloves and scarves.  That's OK, it's worth it.

I've been wanting to make this recipe for a very long time.  Having half a bushel of apples to use up really helped me move along with this recipe.  I know it's a lot of steps but the end result is so worth it.  The steps aren't complicated, just time intensive. I took a lot of pictures to help clarify so I hope it makes sense.

After the dough has risen for the first time, you need to spray a surface with non-stick spray. Roll it out, or just stretch it out to make a 12 x 20 inch rectangle.

Spread the butter/vanilla mixture evenly over the dough, then sprinkle on the brown sugar, then cinnamon.  Add the apples and nuts if you're using them.

Cut one line down the center, and then two cuts on either side of that center line.  You want 6 equal sized strips.

Pile the strips on top of each other.  A lot of apples fall off during this process, just stick them back on as best you can and you can save some to put on the top once it's in the dish.

I can't believe I forgot to take a picture of this next step but the link I've provided below has awesome pictures.  Anyway, once you've piled them on top of each other, cut once down the center, then 2 equal sized cuts on either side of the center line, again you're looking for 6 even sized cuts to make 6 individual piles of stacked dough.

Now put the dough squares in the prepared pan and sprinkle the tops with any apples that have fallen off.  Now let rise again, 30 - 60 more minutes.

Bake, while it's baking you can make the yummy glaze.

When the loaf comes out of the oven you will want to let it sit in the pan for about 20 minutes before removing to a cooling rack.  But once it's out of the pan you can drizzle some of the glaze over the slightly warm loaf.  You don't want the loaf to be super hot or the glaze will just run off, be patient and let it cool a little first.

Oh yeah, that's what I'm talkin' about.

The layers really do peel away and there are plenty of apples.

The dough is super moist and the taste is very much cinnamon roll like, with apples on top.  Just glorious. Best when eaten a little warm but I've been snacking on mine straight from the refrigerator and  it's equally yummy.

Totally worth the time it takes to put this bread together.  Wonderful treat for Christmas morning or when you've got company for breakfast. Or just yourself.

Apple Cinnamon Pull-Apart Bread
Recipe from Half Baked

Dough

Ingredients

• 1/4 cup (4 Tbsp) unsalted butter, melted
• 1/3 cup lukewarm milk
• 1/4 cup lukewarm water
• 2 large eggs
• 1 tsp vanilla extract
• 3 cups unbleached all-purpose flour
• 1/4 cup sugar
• 1/2 tsp salt
• 2 1/4 tsp instant yeast

Cooking Directions

1. In a small bowl, stir together the melted butter, milk, water, eggs and vanilla extract. Set aside.
2. In the bowl of your stand mixer, add the flour, sugar, salt and yeast. Slowly add the wet ingredients while the mixture is on low.
3. Let the mixture become a soft dough. If the dough looks too dry add a little water, if it looks to sticky add up to 1/4 cup more flour.
4. Dump the dough into a oiled bowl, cover and let rise for about 1 hour until doubled in size.

Filling

Ingredients

• 2 Tbsp unsalted butter, melted
• 1/2 tsp vanilla extract
• 1/2 cup brown sugar
• 1 Tbsp ground cinnamon
• 3 medium apples, (about 2 cups) peeled, cored and thinly sliced
• 1/2 cup pecans or walnuts (optional)

Cooking Directions

1. Once the dough has risen. Dump it onto a lightly greased surface and form into a 12 x 20 inch rectangle.
2. Mix the melted butter and vanilla together and spread evenly on the dough rectangle.
3. Use your hands to distribute the brown sugar over the top of the dough and spread around so it's even.
4. Next sprinkle the cinnamon over the top so it's even.
5. Add the apples to the top.
6. Next add the nuts, if you're using them.
7. Cut the rectangle in half width wise, and then make two more even cuts on each side of the center line so you end up with 6 even sections. (See pictures)
8. Stack those sections on top of each other, you will need to put back some of the apple pieces that fall off. (see pictures)
9. Not you should have one section piled high (see pictures)
10. Cut that section down the middle, and then make two even sections on each side of that center line so you have 6 even squares.
11. Spray a 9 x 5 inch loaf pan with non-stick spray and then turn each section on it's side and press the cut sections into the loaf pan. (see picture).
12. Cover and let rise for 30 - 60 more minutes.
13. Preheat the oven to 350º
14. Once the dough has risen for the second time, place in the oven and bake for 45 -55 minutes, tenting it with tin foil after 30 minutes. 
15. Transfer the pan to a cooling rack and let sit for 15 - 20 minutes, then turn out and continue with the glaze below. 

Glaze

Ingredients

• 1 cup powdered sugar (confectioners sugar)
• 1 Tbsp milk

Cooking Directions

1. Make the glaze by mixing the two ingredients together until the desired consistency has been reached. Drizzle over the warm loaf.

Cinnamon Honey Slow Cooker Applesauce

As you know, our apple picking from last weekend left us with a lot of apples to use up.  I'm not complaining, I'd go again tomorrow if I could.  But I am on the lookout for some good apple recipes, if you've got some please feel free to send them my way.

My daughter practically lives on applesauce so I decided that was a good way for me to use up some apples. I didn't make a ton of it just in case she didn't like it, but luckily she did.  The consistency of this applesauce is different from the kind you buy at the store.  It's creamier.  I'm not sure if that's because of the type of apple I used or the way I cooked it but it's not a bad thing at all.  I didn't use any apple cider in my applesauce so if it's too thick for you just add some cider or even water.  We really liked the texture so it's perfect for us.

The taste is phenomenal, very smooth and sweet with just a hint of cinnamon in the background. The honey just takes the edge off the tartness in the apple but you can't really taste the honey very much. The nice thing about this applesauce is it works great on a english muffin or toast because of how thick it is. Almost a combination of applesauce and apple-butter without all those spices and sweetness.

Pure apple goodness with none of the sugar!

Cinnamon Honey Slow Cooker Applesauce

From Alissamay's kitchen

Ingredients

• 7-8 medium apples (I used Jonagold)
• 1-2 Tbsp honey, or more depending on how sweet you want it
• 1 tsp cinnamon

Cooking Directions

1. Peel, core and dice the apples and place them in the slow cooker.
2. Cook on low for 2 hours or until the apples are very soft.
3. Add the cinnamon and honey and taste until your desired flavor is reached. The apples should be soft enough by now that they can be smoothed out using just a spoon.  Stir until completely smooth. 
4. Let cool and store in an airtight jar for about a week in the refrigerator.

Overnight Apple Cinnamon Oatmeal

I'm sure that some of you may have seen this recipe floating around on Facebook.  I'd seen it several times and decided it was time to try it out.  I love apple cinnamon oatmeal and having it ready first thing in the morning sounded like a win win to me. 

This recipe is super simple to put together right before you head to bed for the night.  I'm sure you have most of these ingredients already in your house so why not give it a try? 

Sorry for the lousy pictures below - after all I did make it right before bedtime. 

I cut peeled the apples and sliced them into chunks, rather than slices.  It's up to you. Roll them around the cinnamon mixture and lay them at the bottom of the slow cooker.

Next comes the oatmeal.

Milk and water mixture is next.

Don't stir, just turn it on low and let it cook overnight.  See? Easy. 

Perfect dish for those cold morning and for using up some of those apples you just picked at the orchard. :)

I loved the way it made my house smell.  When I first opened the lid it looked a little runny to me, but after stirring it it came right back to a good oatmeal consistency.  You can definitely taste the cinnamon and apples.  It's not overly sweet which is nice in case you want to add some raisins or honey. 

Great recipe to make those busy mornings a little easier.  

Overnight Apple Cinnamon Oatmeal

Recipe from Anita Maria via Facebook

Ingredients

• 2 sliced (or cubed) apples
• 1/4 cup brown sugar
• 1 tsp cinnamon
• pinch of salt
• 2 cups old fashioned oatmeal
• 2 cups milk
• 2 cups water

Cooking Directions

1. Place the apples, brown sugar, cinnamon and salt in a small bowl and stir to coat.
2. Pour the apple mixture into the bottom of a slow cooker.
3. Add the oatmeal on top of the apples.
4. Add the milk and water on top of the oatmeal. DO NOT STIR.
5. Set your slow cooker for low heat and cook for 8-9 hours.

Candied Apples

Can you believe that I've never had a candied apple before I made these?

I know right?

I've always gone straight for the caramel apples (still one of my favorites). I always thought the red one's tasted like cinnamon and I didn't have an interest in that flavor combination so I never tried one. I have read through many candied apple recipes trying to figure out if they are supposed to taste like cinnamon or not.  I learned that some recipes do use those little red hot candies to melt down which do make them red and cinnamon-y but there were also recipes that didn't have that flavor.

So I had to try them, ya know, for the sake of science.

Turns out that these apples have a hard candy coating that just tastes like melted sugar.  It tastes that way because that's what it is.  Funny how that works isn't it? I'm so glad that I finally tried them.  They are very good but I honestly prefer the caramel apples more.  Having said that, at least now I know that only some of the candied apples taste like cinnamon and in a pinch I would absolutely eat this kind again.  I'm not one to turn down sugar after all.

I have only tried this one so I cannot compare how they taste with the kind you'd find at a carnival or fair.  It was yummy and fun to make but I'm glad I halved the recipe.  This much sugar in one household must be limited. :)

Candied Apples

Recipe from Martha Stewart

Ingredients

• 4 medium apples (I used Honeycrisp)
• 1 cup sugar
• 1/4 cup + 2 Tbsp water
• 1/4 cup light corn syrup
• 3 drops red food coloring (optional)

Cooking Directions

1. Use small branches or popsicle sticks to press into the apple, at the stem end.
2. Line a cookie sheet with parchment paper and then either butter it or spray it liberally with cooking spray.
3. Place the apples on the prepared cookie sheet.
4. In a medium saucepan, add the sugar, water, corn syrup and red food coloring if you're using it.
5. Bring to a boil over high heat and then lower heat to medium high. Let the mixture boil without stirring it until it reaches 300-310 degrees.
6. Quickly dip the apples in the syrup and place back onto the cookie sheet. If you're going to use sprinkles or decorations that need to be pressed into the coating, work quickly, it will harden very fast.

Fig and Apple Ice Cream

So there I was, with a bunch of fresh figs to use.  What to do, what to do? I have a bread recipe that I love that is fig, applesauce and almonds and I really like the combination. I don't love nuts in my ice cream however, so that's why there aren't any almonds in this recipe.  This is a fantastic use for fresh figs.  I know I've mentioned before that fresh figs and dried figs have entirely different tastes.  Fresh figs are more of a mild flavor and the apple really becomes the prominent flavor in the ice cream.  The area's of plain vanilla ice cream just add to the overall flavor.

Fruity, creamy, slight hint of cinnamon but not overly sweet.  I'm a fan for sure.  Even though fresh figs aren't as easy to find as dried, I would definitely go out of my way to find some for this recipe, which does limit it to a seasonal recipe but that's OK with me.  Plus, fresh figs give this awesome pink color! Give it a try and let me know what you think.

Fig and Apple Ice Cream
Adapted from Brown Eyed Baker's Apple Pie Ice Cream

Apple

Ingredients

• 1/4 cup brown sugar
• 1 Tbsp unsalted butter
• 1 medium apple, peeled, cored and petite diced
• about 18-20 small fresh figs, stem removed and petite diced
• 1/2 tsp ground cinnamon

Custard

Ingredients

• 5 large egg yolks
• 1/3 cup granulated sugar
• 1 3/4 cups heavy cream
• 3/4 cup whole milk (I used 1%)
• 1/4 tsp kosher salt
• 1 tsp vanilla extract

Directions

1. In a medium saucepan, add the butter and brown sugar.  Melt and combine together, then add the apples, figs and cinnamon.  Cook until the liquid is mostly absorbed. Stirring occasionally over medium low heat. When thick, remove from the heat and put into a bowl, cool to room temperature and then refrigerate until ready to use. 
2. Mix the egg yolks and sugar together in a small bowl, set aside. 
3. In a medium sized saucepan, add the cream, milk and salt.  Bring to a simmer over medium heat then lower the heat to a simmer and ladle some cream into the egg yolks and whisk together.  Add another ladle of cream into the egg yolks and whisk. 
4. Pour the egg yolk/cream mixture back into the saucepan with the rest of the hot cream.  Cook until the mixture coats the back of a spoon (or about 170º to 175º)
5. Put a fine mesh sieve over a medium sized bowl and pour the cream mixture through the sieve.
6. Put the bowl into an ice bath and let cool to room temperature.  When cool, cover and put into the refrigerator overnight. 
7. When ready to process into ice cream, pour the cream mixture into the ice cream maker and process based on the manufacturers instruction.  
8. Pull the apple and fig mixture out of the refrigerator and add the vanilla, stir. Set aside. 
9. When the ice cream has turned into a soft ice cream consistency, pour into a freezer proof container and slowly mix in the fig and apple mixture without mixing it in completely.  You want there to be swirls of flavor but you also want sections of just plain vanilla ice cream.  
10. Freeze until ready to serve, remove from the freezer about 5-10 minutes prior to serving so it can soften a little.