Apple Muffins

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Makes 15 muffins

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• 2 cups whole wheat flour

• 2 tsp baking soda

• 1 tsp baking powder

• 2 1/2 tsp cinnamon

• 1 tsp salt

• 3 large eggs

• 2/3 cup maple syrup, pure

• 1/3 cup coconut oil

• 1/3 cup applesauce, unsweetened

• 2 tsp vanilla extract

• 2 cups grated apple

• 1/2 cup walnuts (or pecans), chopped

 

Preheat oven to 425 degrees and line a muffin tin with cupcake liners or grease the wells.

In a bowl, combine flour, baking soda, baking powder, cinnamon and salt.
In a separate bowl, whisk together eggs, maple syrup, melted coconut oil, apple sauce and vanilla extract.

Pour the dry ingredients into the wet and slowly fold together. Before it’s all combined, add grated apples and walnuts (or pecans). Stir just until combined.

Fill muffin tins all the way to the top. Bake at 425 degrees for 5 minutes and then decrease the temperature to 350 and bake for 12-18 minutes. Bake until an inserted toothpick comes out clean. Let cool and serve.

Recipe courtesy of Superhealthykids.com

Overnight Apple Cinnamon French Toast Casserole

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12 servings

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• Nonstick cooking spray
• 1 package (20 oz) French bread, cubed, divided
• 1 can (20 oz) apple pie filling
• 9 eggs
• 1 cup half-and-half
• 2 tsp ground cinnamon
• 1 cup powdered sugar, plus additional (optional)
• 2 Tbs milk, plus additional (optional)

 

Make ahead the night before:
Spray 8-by-8-inch glass baking dish with nonstick cooking spray. In baking dish, add 10 ounces cubed French bread in bottom of dish. Pour apple filling over bread. Top with remaining cubed French bread. Set aside.

In medium bowl, whisk eggs, half-and-half and cinnamon. Pour evenly over bread. Cover with aluminum foil and chill overnight.

Next day: Heat oven to 325 degrees. Remove foil and bake 50-60 minutes. Let cool 10-15 minutes.

Optional: In small bowl, whisk powdered sugar and milk. Add additional, if needed, until pourable glaze is reached.

 

Drizzle over casserole before serving.

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Recipe courtesy of Culinary.net

Apple-Cinnamon Monkey Bread

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12 servings 

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• 2 cans (17.5 oz) refrigerated Pillsbury Grands! Flaky Cinnamon Rolls with Original Icing

• 2 medium tart apples (such as granny smith), peeled, chopped

• 1/2 cup sugar

• 1 1/2 teaspoons ground cinnamon

• 1/4 cup butter, melted

• 1 cup finely chopped pecans (optional)

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Heat oven to 350 degrees. Grease a 12-cup fluted tube cake pan with shortening or cooking spray.

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Separate each can of dough into 5 rolls; cut into quarters. Set icing aside.

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Place chopped apples in small bowl. In another small bowl, mix sugar and cinnamon. Add 1/4 cup sugar mixture to chopped apples; toss to coat.

 

Add in chopped pecans (optional). Place half of the apple pieces in pan. Roll half of dough pieces in sugar mixture; place on apples in pan.

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Top with remaining apple pieces. Roll remaining dough pieces in sugar mixture; place on apples. Pour melted butter over top.

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Bake 40 to 45 minutes or until golden brown across top. Cool 10 minutes; run knife around edge of pan to loosen. Place heatproof serving plate over pan and turn over; remove pan. Cool 10 minutes longer.

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Drizzle reserved icing over top of bread, allowing some to drizzle down sides. Pull apart to serve; serve warm.

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Apple Chips

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3-4 servings

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• 2 large sweet-tart apples (such as Braeburn, Honey Crisp, Fuji, Pink Lady), seeded and thinly sliced

• 2 tsp cinnamon

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Preheat oven to 200 degrees.
Using a mandoline slicer (or knife), cut apples into thin slices (about 1/8" inch). With a knife, remove the seeds.

 

Arrange apple slices in a single layer on parchment-lined baking sheets. Sprinkle 1 tsp of the cinnamon over apples.

Bake the apples for 1 hour. Flip the apple slices and sprinkle with the remaining 1 teaspoon cinnamon. Bake for 1-2 hours, or until crisp. (Baking time will vary based on how thin you sliced the apples.) Cool chips completely before storing in airtight containers.
 

Apple Puff Pancake

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4 servings

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• 1 cup milk

• 5 large eggs

• 3 Tbs sugar

• 1 tsp vanilla extract

• 1/2 tsp salt

• 1/2 tsp ground cinnamon

• Pinch of nutmeg

• 3/4 cup all-purpose flour

• 2 Tbs unsalted butter

• 4 tart apples (Granny Smith), peeled, quartered and sliced 1/4-inch-thick

• 3 Tbs (packed) golden brown sugar

• Powdered sugar (optional)

 

Preheat oven to 425 degrees. Mix milk, eggs, sugar, vanilla, salt, cinnamon and nutmeg in large bowl until well blended.

 

Mix in flour until batter is smooth. Add butter to an ovenproof baking dish (cast iron is good), then place baking dish in oven until butter melts, about 5 minutes. Remove from oven.

 

Place apple slices in overlapping rows on top of the melted butter. Return to oven and bake until apples soften slightly and butter is bubbling around edges of dish, about 10 minutes.

 

Pour batter over apples and sprinkle with brown sugar. Bake pancake until puffed and brown, about 20 minutes.

 

Sprinkle with a little powdered sugar, if desired. Serve warm.

Slow Cooker Apple Butter

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Makes 4 pints

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• 6 1/2 pounds apples*, peeled, cored and sliced 

• 1 cup granulated sugar

• 1 cup light brown sugar

• 1 Tbs ground cinnamon

• 1/2 tsp ground nutmeg

• 1/4 tsp ground cloves

• 1/4 tsp salt

• 1 Tbs vanilla extract

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*In general, softer varieties of apples (such as Fuji, Golden Delicious, McIntosh or Jonagold) work best because they cook down faster.

Place apples in 5- or 6-quart slow cooker. Stir in sugars, cinnamon, nutmeg, cloves and salt. Cook on high for 4-5 hours, or low for 8-10 hours.

 

Stir in vanilla extract, breaking up any large chunks of apples that remain. Cover and cook for an additional 2 hours on low.

 

Remove cover and use an immersion blender to puree the apple butter until completely smooth. (Or, puree in batches in a food processor or blender.)

 

For thicker apple butter, continue to cook it on low with the lid of the slow cooker slightly ajar so steam can escape. Apple butter also thickens as it cools. Once mixture has cooled, ladle it into jars and store in the refrigerator for up to 2 weeks, or freeze for up to 4 months.