Fruit


There is a definite apple trend to my recipes lately.  I was nearing the end of the bag and had an occasion that called for muffins so went searching for, what else … an apple muffin recipe.   

This one definitely didn’t disappoint.  My experience so far with cake making tells me that oil makes for a really moist cake and that holds true here as well.  The apple and raisin combination is classic and scrumptious, of course, and the sugary topping takes the muffin one step past ‘breakfast food’ and into the land of dessert. 

I’m not sure I’m falling for the line on the original recipe suggesting that these are a better choice than a donut but they’re good so they land a spot in my recipe box. 

INGREDIENTS

2 cups all purpose flour

2 tsp baking soda

2 tsp baking powder

1 1/2 tsp cinnamon

1/2 tsp ground cloves

1/2 tsp salt

1 cup packed brown sugar

1 cup unsweetened applesauce (Just a note here:  I only had 1/2 cup of applesauce so added 1/2 cup of plain yogurt to make up the difference.  It certainly didn’t affect the tastiness of the end product; I suspect you could use a whole cup of yogurt as well). 

1/2 cup sugar

1/2 cup vegetable oil

2 eggs

2 tsp vanilla

1 1/2 cups apples (cored, peeled, diced)

1/2 cup raisins

For the topping:

1/4 cup packed brown sugar

4 tsp all purpose flour

1 tsp cinnamon

2 tsp vegetable oil

 

DIRECTIONS

Prepare the topping:  Combine the sugar, flour, and cinnamon in a small bowl.  Stir in oil until moistened. 

In a large bowl, whisk together the first six ingredients (to salt). 

In a separate bowl, whisk together the brown sugar, applesauce, sugar, oil, eggs, and vanilla.  Pour the liquid mixture over the dry mixture. 

Add the apples and raisins.  Stir just until combined. 

Spoon into a greased or papered-lined muffin pan.  Sprinkle with topping.  Bake at 375 degrres until tops are firm to the touch, about 20 minutes.  Let cool in pans for 10 minutes, then remove from pans to a wire rack.  Let cool completely. 

The recipe says it makes 20 servings but it is more like 24. 

Original recipe here

With two large bags of apples laying around and an 8 month old son, I knew I had to make some applesauce.  Preferably a bunch of applesauce to bottle and can to have over the winter. 

Hubby stumbled across this recipe.  The previous apple butter recipe was also from this site, as are several others that look delicious.  I have a feeling I’ll be keeping my eye on this one.  Next up:  pumpkin butter or sweet potato poutine?  Hmm…

As he points out, roasting the apples seems to bring out more of their sugars and intensifies the flavor.  And the spice mixture seems to be right on, although you could play with this a bit to your taste. 

Forget a sieve and all that… I’m done searching for my applesauce recipe. 

 

INGREDIENTS

4 apples (peeled, cored, and chopped)

1/4 cup apple cider

1 Tbsp lemon juice

2 Tbsp brown sugar

1/4 tsp cinnamon

1/8 tsp nutmeg

 

DIRECTIONS

Toss everything in a bowl.  (I actually mixed everything but the apples first and poured the mixture over the apples, thinking it would more evenly distribute the spices). 

Bake in a 400 degree oven until the apples are very soft.  Make sure you stir it occasionally. 

Mash the apples.  If you chop your apples small enough, you can actually do this with the spoon.

To can:  I used a pressure canner with a 5lb weight for 12 minutes.

My big bag of apples is slowly getting smaller, thanks in part to this recipe.  This recipe’s ingredients are really similar to an applesauce recipe but simmers for a good long time until the apples are dark and caramelized and a thick sauce is left. 

I peeled the apples but the original recipe doesn’t call for it and I won’t next time; apparently there is a lot of flavor and actual pectin in the peeling that would add to the mixture.  Some apple butter recipes would have you put the apples in peeling, seeds and all, do a first cooking, and then put the mixture in a food mill so it comes out really smooth.  This is fine but in the interest of time and because I don’t have a food mill, I used this method and it turned out really great. 

I plan on making an even bigger batch and pressure canning it so I can have some through the winter.  

 

INGREDIENTS

10 apples, cored and sliced

1 cup brown sugar

1/2 cup apple juice

1/4 tsp cinnamon

1/4 tsp nutmeg

1/4 tsp cloves (I used whole and removed them toward the end)

 

DIRECTIONS

Simmer everything in a pot until the apples are soft, most of the liquid has evaporated, and the sauce is thick and dark brown. 

Puree the mixture. 

Update:  I pressure canned several small jars of this with a 5 lb weight for 12 minutes (the same batch as the applesauce). 

Original recipe here

After a trip to the local apple orchard, I’m left with a large bag of apples with a large amount of potential.  Apple sauce is a given, as well as apple crisp and probably an apple pie.  But I wanted to try something a little different. 

Enter the Apple Turnover. 

I originally thought I would just throw some apple filling into store-bought puff pastry.  It would be good, no doubt, but then I came across this recipe with its own dough.  The dough is more work, of course, but none of the steps take a lot of time and the result is well worth it. 

I think I might have worked the dough a little too much when rolling it out the first time but they did puff out some and you can still see the layers of pastry… yum! 

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INGREDIENTS

Dough

1 cup sour cream

1/2 cup sugar

4 cups flour

1 tsp. salt

3 sticks cold, unsalted butter, cut into small pieces

Filling

1 Tbsp flour

1/2 cup sugar

1/4 tsp ground cinnamon

4 apples, peeled, cored, and cut into small pieces (I actually used 8 apples becuase they were on the small side)

 

Egg wash:  1 large egg, beaten with 1 tsp water

Sugar, for dusting

 

DIRECTIONS

Dough

Combine sour cream and sugar.  Set aside.

Whisk together the flour and salt.  Add butter and cut in with a fork, pastry blender, or food processor (my tool of choice) until the mixture resembles coarse meal.  With a fork, using a lifting and tossing motion, gently stir in the sour cream.  The dough will be soft.  (For me, it was still pretty crumbly and not holding together but I still continued with the next step – when I divided in half and laid out on plastic wrap, it came together). 

Divide dough in half.  Put each half in a piece of plastic wrap and use the plastic to shape each piece into a rectangle (don’t worry about size or shape or precision).  Wrap the dough and refrigerate it for at least 1 hour or for up to 2 days. 

Remove one piece of dough from the fridge and roll into a rectangle about 9 x 18 inches.  I found it easiest to roll between two pieces of wax paper but the conventional method on a floured surface would work fine.  Fold the dough in thirds, like a business letter.  Wrap it and refrigerate again for 2 hours or up to 1 day.  Repeat with the second piece of dough. 

Filling

Whisk the flour, sugar, and cinnamon together.  Add the apples and toss to coat. 

Getting ready to bake

Position oven racks to thirds.  Preheat oven to 375 degrees.  Line two baking sheets with parchment paper. 

Roll out one piece of dough to 1/8 inch thickness and cut out 4 1/2-inch rounds with a cutter or edge of a tartlet pan.  You should get 7 or 8 rounds out of the dough.  You can take the leftovers, refrigerate, and roll out again.  They won’t be as flakey as the first ones because the dough has been worked more but they will still taste great. 

Place 1 to 2 Tbsp of the apple mixture on each round.  Be careful to not use too much filling or the dough will tear when trying to come together.  Wet the edges of the dough with water and fold together, pressing the edges with a fork to seal.  Poke steam holes in each turnover, using the fork.  Transfer to baking sheet.  (At this point the turnovers can be wrapped and frozen.  Just put in the oven frozen and add a little time to the cooking time). 

Brush each turnover with the egg wash and sprinkle with sugar.  Bake for 20-25 minutes, rotating the baking pans from the top to bottom of the oven.  Bake until the turnovers are golden and puffed.  Transfer them to racks to cool.

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