Category Archives: Apples

Apple Pork Tenderloin

The seasons are changing and I love that you can get fresh apples just about anywhere with fall around the corner. My favorite are from my grandfather’s orchard! I am a lucky girl, I have about a bushel of his granny smith apples on hand.

While my husband worked in the garage this morning I threw these ingredients into the 4 qt slow cooker. So when he is done we can enjoy the day!

I think we will take a run on our favorite trail then head off to the local covered bridge festival. The best part of the day will be we will get spend the day together and come home to a hot meal.

Maybe I’ll make some fresh bread to go with it!

Ingredients:

2 Granny Smith apples (cored and sliced into wedges)

8 oz of homemade applebutter

Salt and pepper to taste

1.5 pound pork tenderloin

1 TB dried parsley

4 small garlic gloves minced

1/2 cup orange juice

2 tsp canola oil

Directions:

1. In a large sauté pan on medium heat heat canola oil. Add pork to pan and season with salt and pepper. Brown meat on all sides to achieve some added flavor. Remove from heat and set aside.

2. Spread the apples evenly on the bottom of the slowcooker. Pour the orange juice on top of the apples. Place the browned meat on top of the apples. Pour the applebutter on top of the pork. Lastly sprinkle the meat with minced garlic, parsley, salt, and pepper.

3. Place the slowcooker on low for 8 hours! Enjoy with some parsley potatoes and homemade bread!

Apple Overnight French Toast!

One of my favorite dishes to make for breakfast is Overnight French Toast! I think I like it so much because you can put everything together the night before and the next morning you can spend your time enjoying your coffee instead of making a ton of noise in the kitchen and waking up your guests.

Ingredients:

1 can sweetened fat free condensed milk

1 cup fat Free milk

1/2 cup egg substitute

2 eggs

1 tsp vanilla pure extract

1/4 tsp nutmeg

1/8 ground mace, cloves

1/2 tsp ground cinnamon

Pinch of salt

1 whole wheat or french baguette a day old would be good

Topping ingredients:

3 cups Granny Smith Apples sliced thin (no need to peal the skin)

1 cup toasted pecans, finely chopped

3/4 cup brown sugar

1/4 tsp nutmeg

1/8 ground mace, cloves

1/2 tsp ground cinnamon

6 TB cold unsalted butter cup up

9 by 13″ baking pan

Directions:

1. Cut baguette into 1.5-2 inch pieces and allow to dry out. Place in 9 by 13 pan in three rows. Set aside.

2. In a medium bowl place milk, sweetened condensed milk, vanilla, spices, salt,egg and egg substitute. Whisk ingredients together well, pour evenly over bread. Cover with plastic wrap or foil and let soak in refrigerator over night.

3. Bring baking pan out of refrigerator 30 minutes prior to baking. While waiting for dish to become room tempature prepare the topping. Preheat oven to 350 degrees.

4. Mix in a medium bowl flour, brown sugar, spices, and butter. Mix together between your fingers until wet sand like texture. Set aside.

5. Remove foil from dish. Place sliced apples in layers on top each of the baguette rows. Sprinkle evenly the brown sugar mixture on top the apple slices.

6. Finally add the toasted pecans evenly on the top of the brown sugar mixture.

7. Bake the dish at 350 degrees for 45 minutes. Cover with foil and bake for 15 more minute.

~If necessary lower the tempature to 200 degrees if you are waiting for guests to arrive or family members to wakeup.

Spiced “fried” Apple slices

My grandpa brought me over some homegrown apples last weekend from his orchard. Now I love me a fresh apple a day! But I’ve been always wanting to try them in the Actifry!?

Tomorrow we are having a brunch for the September birthdays in the Family before we head downtown to the Pirate’s game. I think I am going sprinkle these ontop of some homemade overnight French toast!

Ingredients:

8 cups of apples corded and sliced into wedges

1/2 teaspoon of ground Vietnamese cinnamon

Two 2-3 inch cinnamon sticks

2 tablespoons of honey

2 tablespoons of canola oil

1/8 teaspoon each of mace, cloves, and nutmeg

Directions:

1. Place all the ingredients in the Actifry and allow to cook for 12-15 minutes!

Apple Breakfast Oat Bars

I was saving these apples from my grandpa’s to make an apple crisp but what the heck this is like an apple crisp for breakfast. I’m going for it! Oh happy Sunday!
Preheat oven to 350 degrees. parchment line an 8 by 8 baking pan. Set aside.
Ingredients:

Oat Pastry Ingredients:

1 cup Old fashioned Oats

1 cup Whole Wheat Pastry Flour

1/2 cup raw sugar

5 TB Canola Oil

3 TB unsweetened applesauce

1/2 TB ground Vietnamese cinnamon

pinch of kosher salt

1 TB Ground Flaxseeed

Apple filling:

4 small transparent (early) apples (cored and sliced thin)

1 tsp ground Vietnamese cinnamon

1 TB unsalted butter

2 TB raw sugar

Pinch of kosher salt

This recipe yields 9 bars
Directions:

1. Place apples, cinnomon, butter, 2 TB raw sugar in small quart pan on low to medium heat. Heat apples for 5-7 minutes until they start to break down almost like chunky applesauce. Stir occasionally. After time has elapsed allow to cool slightly prior to placing on oat batter.

2. In a medium bowl mix together flaxseed, applesauce, canola oil, oats, cinnamon, sugar, and pastry flour. Mix with hands until mixture is course but well incorporated.

3. Divide oat mixture in half. Place half the mixture down on the bottom of the 8 by 8. Press into the parchment paper. Place the slightly cooled apple filling on first layer. Spread evenly. Finally top with remains oat mixture. Make sure to spread the topping evenly.

4. Bake for 45 minutes and remove from oven and allow to cool on wire rack before cutting into bars.

Bran Muffins with Orange Zest

Our neighbor brought us over some of his homemade jelly. He prepares the jelly from his Peach Plum Trees. He mentioned this is a tree his family used to have where he grew up in Mariland. I was trying to think of a good muffin to try the jelly on. This bran recipe came to mind. I cannot wait for them to come out of the oven and enjoy with some coffee!

Yields 19 muffins

Predirections:

Preheat oven to 375 degrees and prep standard size muffin tins with either silicone muffin liner or paper liners and spray with cook my spray. Set aside.

Ingredients:

1 1/8 cup AP flour
1/4 cup wheat germ
3/4 cup all brain original cereal
1 1/2 cups buttermilk plus two TB
1/2 cup water
2 TB fresh orange juice
1 tsp orange zest
9 prunes
1 small apple grated (about a half of a cup)
1 tsp ground cinnamon
1 tsp baking powder
1 TB maple surup
6 TB egg white substitute
1/2 cup raw sugar plus some to sprinkle

Directions:

1. Place bran cereal, orange juice, orange zest, egg substitute, and buttermilk in large bowl. Set aside for 10 minutes to soak.

2. Sift flour, cinnamon, baking powder, wheat germ in a separate medium bowl. Set aside.

3. In the food processor add prunes, shredded apple and water. Food process for 3 minutes.

4. Add puréed prune mix to buttermilk batter.

5. Mix to incorporate & fold in flour mixture. Fold in dry ingredients until no dry residue remains.

6. Use a size 16 scoop to portion out into muffin tins evenly. Sprinkle with raw sugar before placing in the oven.

7. Bake for 30 to 33 minutes at 375.

Please note they do shrink after they come out of the oven. Please let them cool for 5 minutes in pan and remove to wire rack to cool completely. Enjoy!

Apple Coffeecake

An apple a day keeps the doctor away! But unfortunately I don’t count the ones in baked goods. I did try and cut some of the extra sugar that the original recipe called for.

This recipe makes 4 servings

Pre-directions

Preheat oven to 350 degrees. Cooking spray an 8 by 8 oven safe glass dish. Set aside.

Ingredient

1/2 cup Ap flour

1/2 cup whole wheat pastry flour

1/2 cup plus 1 1/2 TB raw sugar

3/8 tsp baking soda

1/4 tsp kosher sat

1 tsp ground Vietniemesse cinnamon

1/4 tsp allspice

1/8 tsp ground nutmeg

1/8 cup canola oil

1/4 cup puréed pumpkin (not pumpkin pie filling) or unsweetened applesauce

1 large egg

1 extra extra large apple (I used jonnygold but use what you have) about two cups (diced & cored but not peeled) the peel is where the nutrition is and fiber!

1/4 cup canned pecans chopped

Cooking spray

8 by 8 baking dish

Directions:

Place flours, candied pecans, baking soda, salt, nutmeg, allspice, 1/2 tsp cinnomon, 1/2 cup raw sugar in large bowl. Mix to fully incorporate all the dry ingredients.

2. In a separate small bowl mix oil, pumpkin, and eggs to incorporate.

3. Add wet ingredients into dry, along with apples. Mix until no dry ingredients remain. The batter will be chunky.

4. Place in cooking sprayed pan and spread batter evenly. And sprinkle with remain 1 1/2 TB of raw sugar and 1/2 tsp cinnamon.

5. Bake for 35 minutes at 350 degrees! Or until tooth pick comes out clean.

Most of all enjoy!

Apple Cinnamon Scones

My husband told me this weekend one of his favorite breakfast dishes that I bake our my scones. This past Sunday I took his advise and I decided to try an apple chip scone for our brunch.

Yields 15 -16 small scones

Ingredients:
200 g AP flour
80 g Whole Wheat Flour
3/4 cup of dehydrated cinnamon apple rings, chopped
80 g butter unsalted (cold and cut)
1 tsp Chinese 5 spice
2 tsp baking powder
1/2 tsp baking sofa
175 ml buttermilk
1/2 tsp kosher salt
1/8 cup packed brown sugar
1/4 to 1/3 cup cinnamon chips
Cinnamon and sugar to dust (optional)

Directions:

Preheat oven to 425 degrees

1. In a medium bowl mix both flours, Chinese five spice, salt, baking soda, & baking powder.

2. Cut butter into the flour. You can use a pastry cutter or my personal favorite my fingers to breakup the butter into the dry ingredient mixture to the consistency of large wet sand granules .

3. Add chopped apples and mix. If you rather have the cinnamon chips inside mix at the same time as the apple chips. In fact I might do that next time.

4. Pour in buttermilk, use a spatula to incorporate the wet and dry ingredients together. Please be careful not to over mix the batter.

5. Divide the dough evenly into the cooking sprayed scone pan. Sprinkle with cinnamon and sugar. If you choose to add the cinnamon chips now, place the cinnamon chips on the tops of the scones. (Mine turned out slightly darker on top so I think next time I’ll incorporate the chips in the batter as mentioned above).

6. Bake for 12 minutes or until lightly brown and tooth pick comes out clean.

7. Remove from pan after allowing to cool in pan for 3-5 minutes and place on wire rack. Enjoy with a good cup of tea!

Apple Butter & Pecan Wheat Muffins

I love trying to repurpose foods. Since I made so much apple butter in the fall, when I came across this recipe, I had to try it, of course I had to tweak a few things to add some extra fiber and decrease the saturated fat. These muffins are very moist and no one will miss the unwanted fat!

Ingredients:

1 cup whole wheat pastry flour
3/4 cup all purpose flour
1/3 cup granulated sugar
1/2 tsp ground cinnamon
1/4 kosher salt
2 tsp baking powder
1/8 tsp allspice
1/8 tsp ground ginger
1/4 tsp ground nutmeg
1/2 cup apple butter
1/4 cup canola oil
1/4 cup egg substitute
3/4 cup skim milk

Topping
1/2 cup of chopped candied pecans

Directions preheat the oven to 450 degrees and line muffin tin with either silicone or paper liners and spray with cooking spray. Set a side.

Place first nine ingredients in a large bowl and whisk to incorporate

In a separate bowl place milk, egg substitute, canola oil, and apple butter, and whisk to incorporate.

Pour the liquid batter into the dry ingredients.

Fold the liquid ingredients into the dry.

Scoop batter using a 4 oz scoop into standard muffin tins.

Sprinkle the muffins with 2 tsp of the chopped pecans.

Place in oven and bake for 15 to 18 minutes until tooth pick comes out clean.

Remove from tins and let completely cool on wire rack.

A Pinch of Luv

from scratch baking and cooking blog