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Apple Recipes
#2
Apple-Carrot
Muffins
1/4 C. milk
3 T. olive oil
1 egg
1/2 C. all-purpose flour
1/2 C. whole wheat flour
1/3 C. sugar
1,1/2 tsp. baking powder
1/4 tsp. salt
1/4 tsp. ground cinnamon
1/8 tsp. ground cloves
1/2 C. shredded, peeled apple
1/2 C. shredded carrot (1 medium)
1/4 C. chopped walnuts, toasted if desired
Streusel Topping:
1 T. butter
2 T. sugar
1 T. all-purpose flour
1/8 tsp. ground cinnamon
*to make topping, combine ingredients, cutting in the butter until crumbly.
Heat oven to 400o. Grease bottoms of 6 medium
muffin cups or line with paper baking cups.
Beat milk, oil and egg in medium bowl. Stir in flours, sugar, baking
powder, salt, cinnamon and cloves just until flour is moistened. Fold
in apple, carrot and
walnuts. Divide batter evenly among muffin cups (cups will be very full).
Sprinkle with topping. Bake 22-24 minutes or until golden brown. Immediately
remove from pan.
Rhubarb-Apple Bread
1,1/2 C. finely chopped rhubarb
1,1/2 C. finely chopped, peeled apple
1,2/3 C. sugar
2/3 C. oil
2 tsp. pure vanilla extract
4 eggs
3 C. whole wheat flour
2 tsp. baking soda
1 tsp. salt
1 tsp. ground cinnamon
1/2 tsp. ground cloves
1/2 tsp. baking powder
1/2 cup coarsely chopped walnuts
Heat oven to 350o. Grease bottoms only of 2 loaf pans, 8.5 x 4.5 x 2.5
or 9x5x3 inches. Mix rhubarb, apple, sugar, oil, vanilla and eggs in
large bowl. Stir in remaining ingredients. Pour into pans.
Bake 50-60 minutes or until toothpick inserted in
center comes out clean. Cool 10 minutes. Loosen sides of loaves from
pans. Cool completely before slicing. Wrap tightly and store at room
temperature
up to 4 days, or refrigerate up to 10 days.
Makes 2 loaves, 24 slices each.
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Apple, Grape & Celery Salad
2 celery stalks, thinly sliced on the diagonal
plus leaves for garnishing
1 Granny Smith apple, cored, halved and thinly sliced
1 C. seedless red grapes, halved
1/4 C. coursely chopped pecans, toasted
1 T. white wine vinegar
1 T. extra-virgin olive oil
In a large bowl combine celery, apple, grapes, pecans, vinegar and oil.
Season with salt and pepper and toss to combine. Garnish with celery
leaves. Serves 4
Apple Oatmeal Bake
1/2 C. oil
2 eggs
1 C. sugar
1,1/2 C. quick oats
1,1/2 C. rolled oats
2 tsp. baking powder
1 tsp. salt
1 C. milk
1 tsp. pure vanilla extract
1 tsp. cinnamon
Mix ingredients and add 2 cups chopped apples.
Pour into a greased baking dish. Bake at 350o for
40-45 min. Serve hot with milk.
For more Pumpkin Patch recipes,
visit us on-line at
www.thepumpkinpatch.com
Ginger Applesauce
4 medium cooking apples, peeled and cut into 1/4th’s
1/2 C. water
1/4 C. packed brown sugar
2 T. finely chopped crystallized ginger
1/4 tsp. ground cinnamon
1/8 tsp. ground ginger
Heat apples and water to boiling in 3-qt. saucepan over medium heat,
stirring occasionally; reduce heat. cover and simmer 5-10 minutes, stirring
occasionally to break up apples until apples are tender.
Stir in remaining ingredients. Heat to boiling. Boil and stir 1 minute.
Store covered in refrigerator up to 3 days. Serves 6
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Caramelized Apple Crepes
Crepes:
3 eggs
1 C. milk
3/4 C. water
1,1/2 C. all-purpose flour
pinch of salt
2 T. unsalted butter, melted plus extra for frying
Filling:
3 T. unsalted butter
1 lb. Golden Delicious apples, peeled, halved, cored
and cut lengthwise 1/2 in. thick
3 T. sugar
1/2 tsp. ground cinnamon
To make the crepes, in a bowl, whisk together the eggs, milk, water,
flour, salt and 2 T. melted butter. Let batter rest for 30 minutes.
To make the filling: In a frying pan, over medium heat, melt the butter.
Add the apples and sauté until softened, about 10 minutes.
Sprinkle with sugar, raise the heat to medium-high, and sauté
until the apple begins to caramelize, 10-15 minutes longer. Sprinkle
with cinnamon, if using, and keep warm.
Lightly brush a 7 - 7,1/2 crepe pan with melted butter and place over
medium heat. When the pan is hot, ladle in about 3 T. of the batter
and swirl to coat the bottom. Cook over medium heat until just set,
2-3 minutes. Using your fingers, turn the crepe and cook on the second
side until set, about 1 minute longer. Do not allow it to color. Slide
the crepe onto a clean kitchen towel, then wrap tightly in aluminum
foil to keep warm. Brush the pan again with butter and
repeat until all of the batter is used.
Place several spoonfuls of the apple filling into the middle of each
crepe and fold into quarters. Divide among individual plates and serve.
Garnish with a dusting of powdered sugar, fresh whipping cream and/or
a sprig of fresh mint.
Makes 12 crepes.
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