17 December 2007

A Case of Apples


A friend of a friend has an apple orchard and we acquired a huge lot of Pippins the other day. I made apple crisp last night. And I slow cooked apple oatmeal for this morning's breaky. This has barely made a dent in our stash. What are your favourite apple recipes?

1/3 C. wholewheat flour
1 1/3 C. oats
1 1/3 C. firmly packed light brown sugar
1/2 t. salt
1/2 t. cinnamon
3/4 C. butter, cut into bits
8 apples peeled, cored, and sliced

In a small bowl blend the flour, the brown sugar, the salt, and the butter until the mixture resembles coarse meal. Peel, core, and slice the apples thin and in a 9 x 13" glass dish toss. Sprinkle the brown sugar mixture over the apples and bake in a preheated 400°F. oven for 25 minutes, or until apples are tender and topping is golden.

1 1/2 C. oats
1/2 C. wheat berries (or brown rice)
2 apples, peeled, cored, and chopped
1/2 t. cinnamon
1/2 t. vanilla
3 1/2 C. water
1 C. apple juice

Combine above ingredients. Cover and cook on low for 8 hours or overnight. Serve warm in a bowl with milk.
Optional toppings: brown sugar, toasted nuts, wheat germ.

1 1/2 C. whole wheat flour
1 C. all purpose flour
1 T. of the following in any combination: allspice, nutmeg, cinnamon, clove, cardamom, anise
1 1/4 t. baking powder
2 C. sugar
1 C. pumpkin, pureed [or from a can]
1/2 C. vegetable oil
2 eggs
2 C. apples, peeled cored chopped

Preheat oven to 350°F. Grease 12-cup muffin tin. Sift dry ingredients into medium bowl. Stir pumpkin, oil and eggs in large bowl until well mixed. Mix in dry ingredients and apples. Distribute evenly into prepared muffin tin. Bake until muffins are golden brown, about 25–30 minutes. Makes 12.

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