Apple Turnovers

 

 

 

 

 

 

 

 

 

 

 

 

 

4 medium apples, peeled and chopped

2 TBS butter

1/2 c packed brown sugar

1 tsp cinnamon

2 tsp corn starch

1 sheet frozen puff pastry, thawed

egg wash (1 egg beaten with 1 tsp water)

Directions

• 1 Heat oven to 400°F. Line cookie sheet with cooking parchment paper.
• 2 In 2-quart saucepan, heat apples, butter, brown sugar, cinnamon and cornstarch to boiling over medium-high heat. Reduce heat; simmer about 5 minutes or until thickened and apples are tender. Set aside to cool slightly.
• 3 Sprinkle work surface lightly with flour. Roll out thawed puff pastry into 15-inch square. Cut into 4 smaller squares.
• 4 Brush each square with egg wash; spoon apple mixture onto center of each. Fold each in half diagonally to form a triangle; press edges together to seal. Use back of fork to crimp edges. Transfer to cookie sheet; brush with egg wash. Use sharp knife to cut a few vents into each turnover.
• 5 Bake 25 to 30 minutes or until golden.

Crock Pot Apple Butter

Approx. 3 lbs apples (make sure half are Granny Smith)
3 c sugar
2 tsp cinnamon
1 tsp nutmeg
1/2 tsp allspice
1/2 tsp cloves
dash salt
3/4 c water or apple cider

Fill crockpot 3/4 full with peeled, cored and sliced apples.
Add remaining ingredients and stir.
Cover and cook on low 8 hours. Stir often to prevent scorching.
Should be thick, spreadable consistency.
If it has too much liquid, remove lid and cook on high until thickened.
Mash until chunky or smooth (or use blender).

Store in refrigerator up to 6 weeks.
You can also freeze it or can it with water bath processing.

Country Apple Fritter Bread

 

1/3 c brown sugar
1 tsp cinnamon
2/3 c sugar
1/2 c butter, softened
2 eggs
1-1/2 tsp vanilla
1-1/2 c all purpose flour
1-3/4 tsp baking powder
1/2 c milk
2 apples, peeled and chopped

Glaze:
1/2 c powdered sugar
1-to-3 TBS milk

Preheat oven to 350 degrees.
Spray loaf pan with Pam. (You can also line with foil and spray with Pam.)
Mix brown sugar and cinnamon in a bowl. Set aside.
In medium bowl, beat white sugar and butter until smooth.
Beat in eggs, 1 at a time, until blended.
Add vanilla.
Combine and whisk flour with baking powder in another bowl. (You will have three bowls.)
Add flour mixture into creamed butter mixture and stir until blended.
Mix milk into batter until smooth.
Pour half of the batter into prepared pan.
Add half the apples and half of the brown sugar/cinnamon mixture.
Lightly pat apple mixture into batter.
Pour remaining batter into pan.
Top with remaining apples and brown sugar/cinnamon mixture.
Lightly pat apples into batter, using a knife or spoon.
Bake approx. 50 to 60 minutes.
Let cool for 15 minutes, and then drizzle with glaze.

Apple Cake

2 eggs
1-3/4 c sugar
2 tsp cinnamon
1/2 c oil
6 medium apples (gala, Fuji or honey crisp)
2 c flour
2 tsp baking soda

Preheat oven to 350 degrees.
In large bowl, mix eggs, sugar, cinnamon and oil.
Peel and slice apples and add to mixture, coating to keep apples from turning brown)
Mix baking soda and flour and add to bowl.
Mix well (use a fork) until flour is absorbed.
Pour into greased 9x13 pan or two 9" round pans.
Bake for 55 minutes.

60 Calorie Apple Pie Muffins

 

Ingredients:

• 1 Cup No Sugar Added Apple Pie Filling
• 1/2 Cup Unsweetened Applesauce
• 3 Medium Egg Whites
• 1 Cup Whole Wheat Flour
• 1 Cup Stevia
• 1 Tsp Baking Soda
• 3/4 Cup Rolled Oats
• 1 Tbsp Ground Cinnamon
• 1 Tsp Ground Nutmeg
• 1 Tsp Vanilla

Directions :

1. Preheat oven to 350
2. In an a electric mixer mix eggs, pie filling, vanilla and apple sauce together until smooth.
3. Slowly add in dry ingredients and mix until smooth.
4. Place liners in a muffin pan.
5. Scoop 1/3 cup of batter into each muffin liner.
6. Bake for 15-20 minutes or until the toothpick comes out clean.

9 Servings: 60 Calories, 12g Carbs, 5g Fiber, 4g Protein, 0g Fat

Apple Pie Snickerdoodle Bars

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients

• One 16.5 oz tube of Pillsbury refrigerated sugar cookie dough
• One 20 oz. can of apple pie filling
• Cinnamon sugar (1/4 cup of granulated sugar & 4 teaspoons of ground cinnamon)

Instructions

1. Press 2/3 of the cookie dough into the bottom of an 8x8 or 9x9 baking pan.
2. Sprinkle with 2/3 of the cinnamon sugar.
3. Spread the apple pie filling over the cookie base.
4. Take small amounts of the remaining cookie dough, flatten it slightly and place over the pie filling. It will not cover the pie filling completely.
5. Sprinkle with the remaining cinnamon sugar mixture.
6. Bake in a 350* oven until the cookie dough is baked - mine took about 35-40 minutes.
7. Allow bars to cool and cut into squares.

Skillet Apple Pie

1/2 c (1 stick) butter
1 c light brown sugar
2 refrigerated rolled pie crusts
1 (21 oz) can apple pie filling
2 TBS cinnamon sugar

Preheat oven to 400 degrees.
Melt butter in 9" cast iron skillet.
Set aside 1 TBS of melted butter for top crust.
Add brown sugar to melted butter in skillet. Heat a couple of minutes to melt together.
Remove from heat and line skillet with one of the pie crusts.
Pour apple pie filling over crust and sprinkle with 1 TBS of cinnamon sugar.
Cover filling with second pie crust.
Brush top with reserved melted butter and sprinkle remaining cinnamon sugar on top.
Cut vents.
Bake 30 minutes.
Serve hot (with some ice cream).

Fried Apple Pies

1 can Grands flaky biscuits
4 apples
1/2 c sugar
1/2 tsp cinnamon
1 tsp lemon juice
2 tsp butter
dash nutmeg

Dice apples.
Add butter and diced apples in pot and stew 15-20 minutes until soft.
Add nutmeg.
Mix in sugar, cinnamon and lemon juice, allow to cook down.
Roll out biscuits (use flour to prevent sticking).
Fill dough with apple filling.
Rub water on edges of dough and fold over to close.
Use fork to seal edges.
Fry on both sides 1-2 minutes.

Grandma's Apple Crisp (Donna O.)

1 c brown sugar
1 c oats
1 c all-purpose flour
1/2 c butter, melted
3 c apples, peeled, cored and chopped
1/2 c sugar
2 tsp cinnamon

Preheat oven to 350 degrees.
Lightly grease 8x8 dish.
In large bowl, combine brown sugar, oats, flour and butter.
Mix until crumbly.
Place half of crumb mixture in pan.
Spread apples evenly over crumb mixture.
Sprinkle with sugar and cinnamon.
Top with remaining brown sugar mixture.
Bake 40 to 45 minutes.

Caramel Apple Mousse Cake (Sara R.)

 

Apple Cake
1 spice cake mix
3/4 c apple sauce
1/2 c milk
4 eggs
1/3 c oil
2 apples, peeled and chopped

Caramel Mousse
8 oz cream cheese, softened
1 c powdered sugar
16 oz Cool Whip, thawed
1 c caramel dip

Toppings
1/2 c caramel dip
1/2 c toasted pecans

Make apple cake. Combine cake mix, apple sauce, milk, eggs and oil. Stir in chopped apples. Divide batter between two greased, round cake pans. Bake at 350 for 25 to 30 minutes.

In large bowl, beat cream cheese. Add caramel dip and beat until smooth. Beat in powdered sugar. Fold in Cool Whip.

Allow cakes to cool before cutting them in half. Spread 1/4 of caramel mousse on each of the 4 layers. Spread caramel dip over the topof mousse and allow it to drip down the sides. Melt the caramel in the microwave beforehand if needed.

Top cake with toasted pecans.

Apple Fritter Cake

Batter:
3 c flour
1/4 tsp salt
1 c sugar
4 tsp baking powder
1-1/2 c milk
2 eggs
2 tsp vanilla
1/2 c butter, melted

6 apples (cored, peeled, diced)

Topping:
1 c butter, softened
1 c brown sugar
2 TBS flour
1 TBS cinnamon

Glaze:
2 c powdered sugar
5 TBS milk
1 tsp vanilla

Make batter - mix all ingredients except butter in a bowl. Carefully pour in melted butter.
Pour into greased 9x13 pan (if it's smaller it will over-flow).
Evenly distribute apples over top of batter.
In separate bowl, mix topping ingredients together. Drop scoops evenly over apples and swirl with knife.
Bake at 350 degrees at least 40 minutes. If top gets too brown, tent with foil.
Let sit 20 minutes and pour glaze all over cake.

Best Ever Apple Cake

 

3 c flour
2 c sugar
1 tsp baking soda
1/2 tsp salt
3 large eggs, beaten
1 c vegetable oil
2 tsp vanilla
3 c finely chopped apples
1/2 c apple juice
1 c chopped nuts

Glaze:
1 c brown sugar
1/4 c bugter
1/3 c whipping cream

In large bowl combine flour, sugar, soda and salt.
Make a well in the center and set aside.
In medium bowl cobine eggs, oil, apple juice and vanilla.
Stir in apples and nuts.
Add egg mixture to dry ingredients, just until moistened.
Spread batter into greased and floured 9x13 pan.
Bake at 350 degrees for 45-to-50 minutes.

Glaze:
In small saucepan combine brown sugar, butter and cream.
Cook and stir until bubbly and all sugar is dissolved.
Cool slightly.
Drizzle warm glaze over cake that has cooled 5 minutes.
It will keep the cake moist.

Apple Pies

8 c apples, cut into 1/2 inch pieces
12 TBS flour
1-1/2 c sugar
4 heaping tsp cinnamon
1/4 - 1/2 tsp nutmeg (optional)
4 TBS chilled butter, cut into 24 pieces
2 boxes pie crusts (chilled but not frozen)

Unroll pie crust and cut out 24 circles (use mouth of Mason jar).
Line muffin pan cups with pie crust circles.
Mix apples with flour, sugar, cinnamon and nutmeg.
Fill crusts with apple mixture.
Put dab of butter on each pie.
If there is leftover dough, you can put it on top and brush with butter.
ake at 400 degrees for 18 to 22 minutes.

Snickers Caramel Apple Salad

6 regular size Snickers
6 apples
1 (5 oz) pkg vanilla instant pudding, dry
1/2 c milk
1 (12 oz) Cool Whip
1/2 c caramel ice cream topping

Whisk vanilla pudding, 1/2 c milk and Cool Whip together until well combined.
Chop up apples and Snickers.
Stir apples and Snickers into pudding mixture.
Place in large bowl and drizzle with caramel.
Chill at least one hour.

Crockpot Baked Apples

 

1/4 c brown sugar
1/4 c walnuts, chopped
2 TBS butter
1 tsp cinnamon
6 gala or mcintosh apples
1/2 c apple juice or apple cider
2 TBS orange liquor (optional)

In large bowl, mix brown sugar, walnuts, butter and cinnamon. (You can substitute walnuts with raisins, prunes or granola.)

Core apples, leave 1/2 inch of apple at the bottom. It helps to leave the skin on the apple to hold it together.

Fill apples with filling. Place in crockpot.

Pour apple juice or cider (and liquor) around apples.

Cook on high 2-1/2 to 3 hours. Apples should be soft and beginning to collapse.

Apple Cinnamon Bread (Susan K.)

 

1/3 c brown sugar (not packed)
1 tsp ground cinnamon
2/3 c sugar
1/2 c butter, softened
2 eggs
1-1/2 tsp vanilla
1-1/2 c all-purpose flour
1-3/4 tsp baking powder
1/2 c milk
1 apple, peeled and chopped

Preheat oven to 350 degrees.
Grease and flour loaf pan.
Mix brown sugar and cinnamon together in a bowl and set aside.
Beat white sugar and butter with mixer until smooth.
Beat in eggs, one at a time, until incorporated.
Add vanilla.
Combine flour and baking powder in another bowl.
Stir into creamed butter mixture.
Mix milk into batter until smooth.
Pour half of the batter into prepared loaf pan.
Add half the apples.
Add half the brown sugar mixture.
Lightly pat apple mixture into batter.
Pour remaining batter into pan.
Top with remaining apples.
Lightly pat apples down.
Top with remaining brown sugar mixture.
Swirl brown sugar mixture through apples using finger or spoon.
Bake 30 to 40 minutes.

Apple Pie Bites (Beverly)

1 tube crescent rolls
apple (cut into 8 slices)
cinnamon
sugar

Place each apple slice onto crescent roll triangle.
Sprinkle with cinnamon and sugar.
Roll up and bake for 11-13 minutes at 350 degrees.

Caramel Apple Sheet Cake

Cake:
2 eggs
1 c oil
1-3/4 c sugar
2-1/4 c flour
1 tsp vanilla
3 c apples, chopped and peeled
1 c chopped pecans
1 tsp cinnamon

Preheat oven to 300 degrees. Grease 13x9 pan.
In large bowl, beat eggs. Add oil and sugar, stir until well blended.
Stir in remaining ingredients and blend thoroughly.
Bake 1 hour and 10 minutes. Cool.

Caramel Icing:
1/3 c butter
2/3 c dark brown sugar, firmly packed
1/3 c milk
3 c powdered sugar
1 tsp vanilla
pecan halves (optional)

Melt butter in sauce pan over medium-low heat.
Stir in brown sugar, cook and stir for 2 minutes.
Add milk and continue cooking until mixture boils, stirring constantly.
Remove from heat and gradually stir in powdered sugar.
Add vanilla and blend well.
Spread over cooled cake.
If icing gets too thick, add a litlte milk.
Garnish with pecan halves if desired.

Apple Butter Cake

Ingredients:

2 1/2 cups sifted all-purpose flour

1 1/2 teaspoons baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
dash ground cloves
1 tablespoon vinegar
1 cup milk
1/2 cup shortening
1 cup granulated sugar
4 eggs
1 cup apple butter
walnut or pecan halves, optional

 Preparation:

Generously grease and flour bottoms of 3 8-inch layer cake pans. Measure sifted flour, baking soda, salt, and spices into sifter. Measure milk into a 2-cup measure; add vinegar.
In a mixing bowl, cream shortening and sugar until light and fluffy. Beat in eggs, one at a time, beating well after each addition. Sift in dry ingredients in about 4 additions, alternating with the soured milk. Beat on low speed just until blended. Stir in the apple butter and pour into pans. Bake in preheated 350° oven for 30 minutes, or until center springs back when lightly touched with finger. Cool in pans on racks for 5 minutes. Loosen sides with a knife; turn out onto racks.
Cool layers completely.

Cream cheese icing:

1 stick butter, softened
8 oz. cream cheese
2 to 3 c powdered sugar
vanilla

 

Skinny Apple Bread

Ingredients:

• 1 large finely diced, peeled apple, diced into 1/4" pieces
• 1/2 tsp lemon juice
• 1 tbsp agave
• 1/8 tsp + 1/2 tsp cinnamon
• 1 1/2 cups homemade applesauce (or store bought)
• 1 1/2 cups King Arthur white whole wheat flour
• 3/4 cup brown sugar, not packed
• 1 tsp baking soda
• 1/4 tsp ground nutmeg
• pinch allspice
• 1/4 tsp salt
• 2 tbsp vegetable oil
• 2 large egg whites
• 1 1/2 tsp vanilla extract
• baking spray
• 1 1/2 oz chopped walnuts

Instructions:

In small bowl, mix apples, lemon juice and nuts.
In large bowl, mix applesauce, brown sugar, oil, egg whites, vanilla.
In another bowl, mix cinnamon, wheat flour, baking soda, nutmeg, allspice, salt.
Mix applesauce mixture and flour mixture together. Don't over mix.
Fold in apples and nuts.
Bake in preheated 350 degree oven for 55 minutes. Makes one loaf.