Applesauce Oatmeal Muffins (Sugar-free)

Rating: 5 stars
Prep time: Very easy

I use no-sugar-added applesauce and whole wheat flour in these delicious muffins. The natural sugar and the high fiber content make this my current favorite snack - they seem to have almost no impact on my blood sugar. Awesome!

1/2 c. white flour*
1/2 c. wheat flour
1/2 t. cinnamon
1/4 t. nutmeg
1/2 t. salt
3/4 c. rolled oats
3 t. baking powder

1/2 t. baking soda
1 egg
1/3 c. milk
Just under 1/4 c. oil

1/4 c. honey
2/3 c. applesauce

Preheat oven to 350, spray pans with cooking spray. In medium-sized bowl beat egg, then add oil, honey, and milk; stir in applesauce. Add dry ingredients; stir until just barely combined.

Bake for 15-20 min. Yield: one dozen muffins.

*I tried these with a whole cup of wheat flour, but they ended up just too dry, so I usually do half-and-half.

Apple Pancakes

Rating: 5 stars
Prep Time: Medium

1 egg
1 c. flour
1 c. milk
1 T. sugar
2 T. oil
3 t. baking powder
1/2 t. salt
1 t. cinnamon
1/4 t. nutmeg
1 medium apple, chopped finely

For topping:
Whipped cream OR next 3 ingredients
Approximately 1/3 cup whipping cream
2 T. sugar
1 t. vanilla

3-4 apples, sliced thinly
1 T. sugar
1 T. cinnamon
1 T. butter

In medium frying pan, heat butter (over medium heat). Put topping apples in pan; sprinkle with cinnamon and sugar. Stir and cover; let this cook on medium heat for 5-10 minutes and then switch to low heat until you are ready to use them. For whipped cream: combine all ingredients and mix on high until cream is fluffy.

For pancakes: Beat egg until fluffy. Add all other ingredients except chopped apple; stir until just mixed (don't overstir). Fold in apples, mix and fry on griddle or pan around 350ºF (surface will need to be greased if it's not already seasoned).

Top cooked pancakes with whipped cream and apples and enjoy!

This recipe is made possible by my brother Jared, who gave us an awesome griddle for our wedding present.

Mother Hubbard Apple Salad

The other day I was desperate for some fresh fruit with dinner, but all I had was a handful of tart baking apples. After scouring my cupboards, I realized that I had absolutely none of the usual ingredients for apple dips or dressings, either, so I improvised. This is a very simple dip/dressing that turned out deliciously—I will definitely be making it again.

Rating: 5 Stars
Prep Time: Very Easy

Several tart apples, diced
1-2 ounces cream cheese, very soft
3 oz (1/2 container) fruit-flavored yogurt
1-2 tsp white sugar, depending on how tart your apples are
Sprinkle of cinnamon

Soften cream cheese and mix with yogurt. Pour into bowl of diced apples. Sprinkle sugar and cinnamon over top of salad; mix, and enjoy! With a little lemon juice added, this will refrigerate great (covered with plastic) and make a delicious breakfast snack!

Apple Harvest Coffee Cake

Rating: 5 stars
Prep Time: Easy

Recipe adapted from Johnny Appleseed Coffee Cake, found here.

This recipe calls for Bisquick, which I don't have . . . so I looked up a recipe for homemade Bisquick mix and improvised. This proportion makes almost exactly the amount called for in the recipe. It can also be quadrupled to make a lot, and frozen for later use. (I probably would have done that, except that we're running dangerously low on flour!)

2 cups flour
2 T baking powder
3/4 t salt
2 T sugar
1/4 c shortening

Mix first 4 ingredients together; cut in shortening until mixture is crumbly. In separate bowl, mix:

2 cups Bisquick (or all but 2 T of mix listed above)
2 T sugar
1 t cinnamon
1/4 t nutmeg
1 egg
1 cup milk (I think I did more than this - it was awfully thick)
1 cup peeled, finely chopped apple

Combine all ingredients but apple, beat vigorously 1/2 minute. Fold in apple; pour batter into greased 8 or 9-inch pan.

Topping:
2 T bisquick
1/4 cup sugar
1 T cinnamon
2 T cold butter, sliced

Combine first 3 ingredients. Cut in butter until mixture is crumbly. Sprinkle over coffee cake; bake at 375 for 20-25 minutes.

Apple Pie

Rating: 5 stars
Prep Time: Easy

Recipe adapted from Southern Living Cookbook.

9-inch Pastry Crust:
(This recipe only makes one crust, so in order to do a lattice-top pie it must be doubled. I actually find it easier to just make it twice, since the dough is VERY flaky and so not really easy to divide into two balls without overworking the dough.)

1 1/4 cups flour
1/2 teaspoon salt
1/3 cup plus 1 tablespoon shortening
3 to 4 tablespoons ice water (I have never managed it with less than 4)

Combine flour and salt; cut in shortening with a pastry blender until mixture is crumbly. Sprinkle ice water, 1 T at a time, evenly over surface; stir with a fork until dry ingredients are moistened. Shape into a ball; cover and chill until ready to use (at least 30 minutes). Roll pastry to 1/8-inch thickness on a lightly floured surface. (I find that I have to have my surface more than "lightly floured" or else the dough sticks to the table and breaks when I try to remove it. If the dough is sticking to the table despite the flour, use a flat spatula to gently scrape it off the table. Usually this works just fine.) Fold in quarters, place in pie plate, and unfold. Trim excess pastry along edges. For lattice top: roll out second ball of pastry as directed; cut into one-inch strips. Weave in lattice over filled pie. Separate 1 egg yolk and beat slightly; brush over lattice with pastry brush. Sprinkle with cinnamon and sugar.

Apple filling:

6 cups sliced apples (the recipe also says to peel them, but I actually didn't notice that until this very moment and have never peeled mine)
1 T lemon juice
1/2 cup sugar
1/2 cup firmly packed light brown sugar
2 T flour
1/2 teaspoon cinnamon
1/4 teaspoon ground nutmeg
2 T butter or margarine

Combine apple and lemon juice in large bowl. Combine next 4 ingredients. Spoon over apple mixture, tossing gently. Spoon filling evenly into pastry shell, and dot with butter. (Alternatively - if you are making the pie in stages, you can mix up the crust and the filling and put each of them in the fridge for a few hours. This marinates the apples and makes a nice sugary sauce... if you do that, leave out the butter.) Cover pie with lattice top. Cover edges of pastry with aluminum foil. Bake at 450 for 15 minutes; reduce heat to 350 and bake 50 more minutes. Dish up and enjoy!