Category Archives: Apples

Pumpkin Spice Trail Mix

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I love making gifts for the holidays, lately I have been on the kick of making trail mix. Trail mix is so versatile. This one is a new favorite, especially if you like pumpkin. I also incorporated some of my grandpa’s homegrown dehydrated apples for a new texture and natural sweetness.

This recipes yields 12 cups.

 

Ingredients:

  • 10 oz bag of white chocolate baking chips
  • 2 cups of dehydrated apples slices
  • 1 cups of roasted lightly salted sunflower seeds
  • 1 cup of roasted pepitas seeds
  • 2 cups of pumpkin flavored cheerios
  • 1 1/3 cup of cinnamon baking chips
  • 2 cups of craisins

Directions:

Place all the ingredients into a large bowl and toss until well incorporated. Portion out in individual mason jars. I placed them in individual pint size jars. You could also portion out in individual snack size sealable bags.

Cinnaliscous Apple & Cranberry Pull-Apart Loaf


My mom bought me some adorable tea towels for my birthday! I could not wait to display them. They are from the Loveless Cafe in Nashville, TN. The towels have sweet southern sayings on them which I love especially since we finally ventured to North Carolina.

This recipe was adapted from the Apple Pie  Pull-Apart Pillsbury recipe. I wanted to add some additional color, texture, and reduce the calories from the original recipe. 

Yields: 6 servings


Ingredients:

1 teaspoon of orange zest

1 medium oranges, juiced

1/2 cup brown sugar (not packed)

1/4 cup melted unsalted butter

1 teaspoon ground Vietnamese cinnamon 

1/4 cup pepita seeds 

1/4 cup dried cranberries 

1 medium apple, cored & cut into thin slices

1 can of large reduced fat canned biscuits (8 biscuits to a can)

Directions:
1. Preheat the oven to 350 degrees. Generously  with cooking spray a non stick loaf pan, set aside. 

2. Place in a medium bowl & wisk together the melted butter, zest, orange juice, cinnamon, &  brown sugar. Add the apple slices, seeds, and cranberries to the batter, and fold into the batter to incorporate. Set aside. 

3. Open the biscuit can and place the 8 biscuits on a cutting board and slice each biscuit in half   longways. 

4. Take one of the biscuit segments and add a slice or two of apple slices and some cranberries and seeds. Make almost like a sandwich. Layer 4 biscuit segments to a stack with apple slices between each segment. You will end up having 4 stacks. There should be no apple slices remaining. 

5. Take each stack separately and line them into the prepared bread loaf pan. Once you have all four stacks in the pan. Pour the remaining liquid, cranberries, & seeds over the segments. 

6. Bake the loaf in the center of the oven for 40 to 50 minutes at 350 degrees. Check the loaf at 40 minutes. You want the crust golden brown. Mine did go for 50 minutes. Allow the loaf to cool on a wire rack for 5-10 minutes. Caution how long you leave the final product in the pan, the liquid goodness will caramelize and harden. 

Apple Spice Mini Loaves

My grandpa gave me apples the other day! I do eat one a day religiously as the saying goes. In addition, I could not wait to use them in recipes and make homemade apple butter.  We did end up placing a batch of apples in the slowcooker for homemade apple butter to give out at the holiday this past weekend.

 I personally feel like there is nothing better than homemade thoughtful gifts to give out during the holidays to our friends and family. 

This recipe yields: 4 mini loaves

Ingredients:

3 cups of whole wheat pastry flour

1 teaspoon baking Soda

1/2 teaspoon of kosher salt

2 Tablespoon ground flaxseed

1 teaspoon ground  apple pie spice

1 2/3 cup granulated sugar or raw sugar 

1/2 cup egg white substitute 

1 whole egg

1 Tablespoon of pure vanilla extract

1/2 cup canola oil

1/2 cup unsweetened applesauce 

1/2 cup plain or vanilla Greek nonfat yogurt 

3 cups of apples (peeled, cored, and diced)

Directions:

1. Preheat oven to 350 degrees. Cooking spray mini loaf stoneware. Set aside. 

2. Place the first 6 ingredients in a large bowl and whisk together. Set aside.

3. In another large bowl mix together the liquid ingredients (egg substitute, egg, vanilla, oil, applesauce, yogurt). 

4. Add the dry ingredients to the wet using a silicone spatula. Incorporate until all the ingredients are wet with no dry residue. Caution not to over mix. Lastly fold in the apples. 

5. Divide the batter evenly into the prepared  mini vessels ( each one takes about 1.5 cups).

6. Bake for 35-40 minutes or until toothpick comes out without wet residue. 

7. Allow the breads to cool in pan for 5 minutes then invert onto wire rack for remainder of cooling process. 

Enjoy! 








Baked Apple Pie Spiced Cider Donuts


Apple Cider is a highly anticipated seasonal beverage in our household and an assist to many fall home cooked dishes.  I can find a way to add it to just about anything. Whether the recipe be a sweet baked good or savory dinner dish. 

A breakfast of donuts must be one of my husband’s favorite morning treats. He also loves fresh cider. This breakfast donut combines the two for a satisfing starter for the fall weekend. 

This recipe yields: 14 Donuts using the Wilton Donut baking dish

Prep time: 30 minutes  Cook time: 9-10 minutes

Prework:

Preheat oven to 350 degrees and generously spray baking pan with cooking cooking, set aside. 

Ingredients:

2 cups whole wheat pastry

1 teaspoon apple pie spice 

1 teaspoon baking powder 

1 teaspoon baking soda

1/4 kosher salt

1/2 cup apple cider reduction (directions below)

1/2 cup sugar 

1/2 cup brown sugar

1 Tablespoon of canola oil

1 teaspoon pure vanilla

1/2 cup low fat buttermilk 

1 egg

Apple Pie Spice Sugar, recipe below

Apple cider reduction ingredients:

1 1/4 cup 100% apple cider 

1 (3 inch) cinnamon stick)

Directions for reduction:

1. Place apple cider, cinnamon stick in a 1 quart sauce pan and place on low to medium heat for 30 minutes until product yields 1/2 cup reduction. Discard the cinnamon stick.

Apple Pie Spice Sugar:

3/4 cup sugar 

1 teaspoon of apple pie spice 

Directions:

1. Place the sugar and apple pie spice in a shallow container and mix thoroughly. Set aside.

Directions:
1. Place the first 5 ingredients into a medium bowl. Whisk together thoroughly & set aside. 

2. In a large bowl, mix the cider reduction, sugars, vanilla, canola oil, and buttermilk. Lastly add in the egg & mix. 

3. Add the dry ingredients into the wet. Mix enough to wet all ingredients; however, caution not over mix. 

4. Place the batter into a piping bag with large round tip. Portion out the batter evenly into the donut pan. 

5.  Bake in preheated oven at 350 degrees for 9-10 minutes. 

6. Allow Donuts to rest in pan for 1-2 minutes before inverting the pan and placing the on wire rack. 

7.  Dip the warm Donuts into the apple pie spice sugar bath. If the sugar dust does not want to stick spray the Donuts with some cooking spray prior to dipping. Dip both sides of the donut.

*Tip the Donuts taste the best the day they are made. Make sure to store in a sealable container. 

Apple Cider and Honey Biscuits

October is here which means fall is in full swing. I love the fall colors and harvest.  Apple butter is one of my favorite things to make with local fresh apples and if I am lucky my grandfather’s apples from his orchard.

The combination of apple and cinnamon simmering is purely divine to me. Nothing says home and comfort like some freshly made baked treats with mother natures resources.

Happy Fall!!

Prep: 10 minutes

Cook time: 10 minutes

Recipe yields: 16 small biscuits

Ingredients:

2 cups of whole wheat pastry flour

2 teaspoon of baking powder

1 teaspoons of baking soda

1/2 teaspoon of kosher salt

1/4 teaspoon of apple pie spice

1/3 cup of cold unsalted butter

2 teaspoons of pure honey

3/4 cup of apple cider 100%

1-2 tablespoons, scant skim milk for brushing

Directions:

  1. In a medium bowl, combine the flour, baking soda baking powder, and salt. Cut in butter & honey until mixture resembles sand like texture. Stir in cider just until moist.  Place batter onto a lightly heavily floured surface and knead 4 times.
  2. Roll out to 1/2-in. thickness; cut with a 2 inch. biscuit cutter. Place on parchment paper lined  half sheet baking pan.
  3. Brush with milk and plan in preheated oven at 425 degrees
    for 10  minutes or until golden brown. Serve warm with apple butter.

Crock Pot Cider Beef Roast

This dish is a perfect way to celebrate the first day of autumn.

We had some chopped vegetables and cider leftover from a party we had Sunday. I generally always have a beef roast in the freezer. I thought I’d give this a try. I literally threw this dinner together in less than 10 minutes before I went to work yesterday. 
Honestly who doesn’t have time to put this together and having the stress free feeling of coming home to dinner ready. 
The cider does make this dish fairly sweet. So if you don’t like your beef real sweet consider using 2 cups of beef broth and only 2 cups of cider in place of the full quart of cider. 

Serves 4-6

Prep Time: 10 minutes

Cook time: 8 hours on low

Ingredients:

1 (2 pounds) beef roast

1/2 large yellow onion (quartered)

1/2 medium red onion (quartered)

1 small green pepper, cut into strips

1 pack low sodium onion soup mix

1 cup of baby carrots

1 quart spiced apple cider

Directions :



1. Place the beef in the center of the slowcooked. Surround the beef with the onions,peppers and carrots.  

2. Sprinkle the beef and vegetables with the onion soup mix and lastly pour the cider over the ingredients. Set the crockpot on low for 8 hours. 

3. Enjoy!

Fall Harvest Spiced Muffins


Fall will be here before we know it (11 days but who is counting). Some of the tree leaves are starting to turn yellow and red hues. My husband and I went running last weekend on one of our favorite trails and there were already some leaves hitting the limestone path. Fall in Western Pennsylvania is very beautiful and we are lucky to have all the seasons.

We were able to stop at my grandfather’s orchard last weekend. He always likes to show his apple trees, peach trees, and thriving garden. This is a picture of him and I below. I am trying to hold all the goods in just one hand. But the reality of it is we left with a cooler full of produce, several bags of kale, peaches, apples, and an 8.175 pound head of cabbage.

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My grandpa’s apple trees have so many apples, he has to place posts under the branches to prevent the apples and branches from hitting the ground. He gave us some of his apples. I was able to incorporate them in the recipe today, along with my neighbor’s roasted pumpkin I freeze canned last year.

In the fall I make everything pumpkin and apple. I love the smell of these fruits baked in fall combined with cinnamon.

Prep Time: 15 Minutes    Cook Time: 21 minutes

This recipe yields: 21 muffins using a size # 16 scoop

Prep Work &Tools need for the job:

  • Number Size 16 scoop
  • Muffin Tin Liners
  • Muffin Cups
  • Cooking Spray
  • Preheat oven to 350 degrees
  • Line standard muffin tin with paper liners

 

Ingredients:

1 cup of pureed pumpkin

1/4 cup of canola oil

1 teaspoon pure vanilla extract

2 eggs

1 2/3 cup sugar

2 Tablespoons of ground Flaxseed

1 teaspoon of apple pie spice

1 teaspoon of pumpkin pie spice

2 1/2 cup of whole wheat pastry flour

1/2 teaspoon kosher salt

1 teaspoon of baking soda

2 cups of chopped apples, peeled

Directions:

  1. In a large bowl, combine the first six ingredients. Set aside.

2. In a small bowl combine flour, baking soda, spices, & salt. Stir dry ingredients into wet ingredients just until moistened. Fold in apples. Cooking spray the lined muffin cups and use a # 16 scoop to fill the tins.

3. Bake the muffins at 350° for 19-21 minutes or until toothpick comes out clean. I rotated my muffins halfway through for even baking. Remove from pan after 5 minutes have elapsed and allow to cool on wire rack.

Enjoy the muffins on their own or slathered with apple or pumpkin butter.

Apple Maple Bacon Scones

 

  

Breakfast is my favorite meal to make or shall I say bake? Two weeks ago my husband and I went to the Beaver County Maple Syrup Festival at Bradys Run Park. This was our second year attending this show. The event has numerous venders for arts and crafts. The show also holds a large pancake breakfast (which get there early because there is always a long line). You can pretty much purschase anything maple flavored down to maple syrup cotton candy! Which by the way I had to purchase for my nephew. 

This year the festival was the first weekend in April. The event is usually the last week in March or first weekend of April. 

The best item to purchase is their local maple syrup and freshly ground whole grains. I love purchasing their cornmeal and buckwheat. There is nothing quite like freshly whole grains & pure maple syrup. 

Ingredients:

3/4 cup Buckwheat 

1 cup diced apples (peeled) (3 extra small)

3/4 cup diced fully cooked bacon

2 1/4 cup AP flour

1 TB baking powder

1 tsp kosher salt

1/2 tsp baking soda

1 tsp maple extract

3 TB pure maple syrup 

1/2 cup cold butter, diced

1/2 cup buttermilk

1 egg

Directions:

1. Preheat oven to 425 degrees. Line a half sheet pan with parchment paper, & set aside. 

2. In a medium glass bowl whisk flours, salt, baking soda, & baking powder.

3. Cut in the cold butter to the dry ingredients. Work the flour and butter with your fingers & hands until the texture is course and resembles wet sand. Set aside.

4. In a small bowl whisk the egg, buttermilk, maple syrup and extract. Add the liquid ingredients into dry and also the apple & bacon. Work the dough with a wooden spoon until all ingredients are moist. Be sure not to over mix. 

5. Place the dough on a heavily floured surface. I like to do this on parchment paper. Form the dough into a 14 inch circle, cut into 8 large scones. 

6. Place each scone on the prelined parchment paper. I was able to line all 8 on one sheet. Bake for 20 minutes at 425 degrees. 

7. Remove the scones from the pan and allow to cool on wire rack. Enjoy!

  

Old Fashioned Apple Strudel

 

We bought an abundance of apples from our local farmer’s market a few weeks ago. Two weeks ago my husband and I made applebutter for the holiday. We like to pass it out as gifts in addition to our baklava. 

It is very popular and one of our most requested canned goods. We are actually making two batches. 
  

With all the pre of the apples I decided to also through this dish together. 

Ingredients:
1 cup whole wheat pastry flour 

1 tsp baking powder

1 /2 tsp baking soda

1/4 tsp kosher salt

1 1/2 tsp ground cinnamon 

1 tsp ground apple spice

1 tsp lemon juice

3 cups of sliced apples (not peeled)

1/2 cup honey 

3/4 cup raw sugar

1 tb hemp seeds 

1 tb canola oil

Directions:

Preheat oven to 350 degrees

1. Arrange apples in greased with Pam Spray baking dish. 

2. Drizzle honey over apples and sprinkle with apple pie spice, cinnamon & lemon.

3. In a separate large bowl sift flour, sugar, baking powder, baking soda, salt. 

4. Add egg to the dry ingredients and mix with hands until dry course texture. Spoon mixture over the apples evenly. Sprinkle with hempseeds.

5. Bake for 30-40 minutes on 350 degrees or until crust is golden brown. 

Apple Buttermilk Bread

 

My grandpa just gave me a large buchel of apples at Christmas I couldn’t wait to use them. Honestly fruit is the best gift you can give a dietitian at Christmas! Or anyone.. Really! I remember my grandpa telling me he would always get fresh oranges at Christmas. 

 Also a few weeks ago my mom, sister, and I went through some of my grandma’s cookbooks and stumbled across this apple cookbook. Every single recipe has apples in it from sweet to savory. This is actually the second recipe I have made with my extra special tweeks. Looking forward to trying them all.

BTW my sister and her family got me the adorable recipe holder (pictured above) for Christmas! It is a cookbook miracle tool. No more splatters or losing your page. 

This makes 4 mini loaves

Ingredients:

1 1/2 all purpose flour

1 cup whole wheat pastry flour

4 tb canola oil 

2 tsp Apple pie spice

1/2 cup sugar

1 cup of chopped walnuts 

3/4 cups shredded Apple 

1 cup buttermilk 

1 egg 

1 tsp vanilla extract

1/4 cup Apple cider

1 1/2 tsp baking soda 

1/2 tsp salt

Predirections:

Preheat oven to 350 degrees. Spray with cooking spray bread tins. 

Directions: 

1. Mix oil and sugar together in large bowl. Add in egg and vanilla whisk to incorporate. 

2. In a medium sized bowl whisk together both flours, baking soda, salt and apple spice blend. 

3. Add dry ingredients into the egg and oil batter. 

4. Now add buttermilk, apple cider, and shredded apple. Whisk to incorporate all the ingredients. 

5. Lastly add the walnuts and fold to blend throughout. 

6. Pour batter evenly into greased pans. 

7. Bake for 30 minutes or until toothpick comes out clean. 

8. Remove the bread from the pan right away. Allow to cool slightly and serve warm with applebutter.