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I had lots of yummy apples to use this year (thanks to my dear sister-in-law!) so I had to come up with some more ways to use them. This recipe turned out really well, and it's healthy! The best thing about muffins (other than eating them hot) is they freeze really well. So just eat what you'd like, freeze the rest, and then use them for breakfast on a morning when you're short on time or ideas. My kids LOVE muffins for breakfast and think they're getting a cupcake - easy trickery!
Ingredients:
1 1/2 cups whole wheat flour
1/2 cup whole oats
2 1/2 tsp baking powder
1 1/2 tsp cinnamon
1/4 tsp ground cloves
1/2 tsp salt
2 eggs
1/2 cup brown sugar
1/4 cup oil
1/2 cup milk
1/2 cup applesauce
1 cup apples, diced & peeled
1 T lemon juice
Topping:
1/2 tsp cinnamon mixed with 3 T sugar
Directions:
Grease or line muffin tins with paper cups. Combine flour, oats, baking powder, cinnamon, cloves & salt in medium bowl. In another bowl, whisk together eggs, sugar, oil, milk, applesauce, apples & lemon juice. Add flour mixture to liquid ingredients and stir just until flour disappears. Spoon into muffin cups. Sprinkle tops with cinnamon sugar mixture and bake for 18-20 minutes @ 375 degrees. Makes 12
Apparently this is a recipe that has been passed down for generations in my family - from my Great Grandma Storment, to my Grandma Dymond, to my Mom, and now me. This is the first time I've made it or tried it, but thought it was worth sharing. It almost tastes like an apple cobbler (a syrup develops underneath during baking) and its fairly easy (compared to making REAL apple dumplings).
Dough:
2 cups flour
1 T baking powder
1 tsp. salt
2 T sugar
1/2 cup shortening
3/4 cup milk
Filling:
4 cups tart apples, finely chopped
1/2 cup walnuts, chopped (optional)
Sauce:
2 cups water
2 cups sugar (if your apples are sweeter, reduce sugar to 1 1/2 cups)
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 cup (1 cube) butter
Directions:
Mix together dry ingredients for the dough. Cut in shortening with a pastry blender until the size of peas. Add milk and stir to form a soft dough. On a floured surface, roll dough into the shape of a rectangle until about 1/4" thick (be careful not to roll it too thin or the dough will rip when you roll it up). Top with chopped apples and nuts if desired. Roll up (just like a cinnamon roll) and seal edges by pinching. (If it rips at this point and apples start falling out, don't worry about it - mine did too and it turns out just fine after baking.) Cut into 1" slices and place into a 9"x13" pan.
Prepare sauce by bringing all ingredients to a boil. Gently pour the sauce over the dumplings. Bake uncovered at 375 for 75 minutes. (The dough will rise up fairly high and a sauce will form during baking. You may add a bit more water after 15 minutes of baking if you have room in your pan.)
Everyone loves apple pie, right? I know I do! I made three the other day with some apples my sweet sister-in-law decided to share with me, and forgot to take a picture. So, a picture will be coming soon...I'll just have to make them again. As for the recipe, I got this one from my first baking instructor back in college. Mmm. Still my favorite. It makes 2-9" pies.
Filling:
1 c. sugar
1/3 c. flour
1/2 tsp. nutmeg
1/2 tsp. cinnamon
1/4 tsp. salt
10 cups tart apples, peeled & thinly sliced
2 T. butter
Stir together sugar, flour, nutmeg, cinnamon & salt. Toss with sliced apples and allow to sit while you prepare the crust.
Crust:
5 c. flour
1 tsp. salt
2 c. crisco (butter flavored is great)
1/2 c. milk
2 eggs
2 T. vinegar or lemon juice
Cut in shortening to flour/salt mixture with a pastry blender or fork until the size of small peas. Whisk together milk, eggs & vinegar, then slowly stir into the flour mixture. DO NOT over mix or your crust will be tough.
Divide dough into 4 sections. Gently squish each section into a ball, and roll out onto a lightly floured surface. You'll have to turn quite often to keep from sticking, and squish the edges back together as you roll to keep it a perfect circle. When you've accomplished that, fold circle in half and move to pie plate. Press into plate and trim the edges (flush if you're making a double crust, about 3/4" over if you're making a dutch apple). For a double crust, add your filling at this point, rub some cold water on the edges of the pie, top with another crust and seal the edges. You can use a knife to make slits in the top crust, or use cookie cutters to make a design before placing on top of the apples. Once the seam is sealed, flute your edges. Bake for 40-50 minutes.
For Dutch Apple Pie, flute the edges on your single crust after adding filling, then top with the following mixture and bake for the same amount of time:
Fruit Crisp Topping:
3/4 c. sugar
1/2 c. flour
1/2 c. rolled oats
3/4 tsp. cinnamon
3/4 tsp. nutmeg
1/3 c. butter (cut into the flour mixture to form coarse crumbs)
