Marie - Helene's Apple Cake

Marie-Helene’s Apple Cake - as seen on Two Peas and Their Pod

Recipe from Dorie Greenspan’s Around My French Table

3/4 cup all-purpose flour
3/4 teaspoon baking powder
Pinch of salt
4 large apples (use 4 different kinds-I used Honeycrisp, Gala, Fuji, and Granny Smith)
2 large eggs
3/4 cup sugar
3 tablespoons dark rum
1/2 teaspoon pure vanilla extract
8 tablespoons unsalted butter, melted and cooled

1. Preheat the oven to 350 degrees F and center a rack in the oven. Butter an 8 inch springform pan. Line a baking sheet with a silicone baking mat or parchment paper and put the springform pan on it. Set aside.

2. Whisk the flour, baking powder, and salt together in a small bowl.

3. Peel the apples, cut them in half, and remove the cores. Cut the apples into 1 to 2 inch chunks.

4. In a medium bowl, beat the eggs with a whisk until foamy. Pour in the sugar and whisk until smooth. Whisk in the rum and vanilla. Whisk in half of the flour mixture, when it’s incorporated, add half of the melted butter, followed by the remaining flour mixture and butter. Mix in between additions so you have a smooth, thick batter.

5. Fold in the apples with a rubber spatula. Pour batter into prepared pan. Spread with spatula so the batter is somewhat even.

6. Slide the pan in the oven and bake 50-60 minutes, or until the top of the cake is golden brown and a knife inserted in the center comes out clean. Transfer to a cooling rack and cool for five minutes.

7. Run a knife around the edges of the cake and remove from the pan. Cool cake until slightly warm or at room temperature. If you want to remove the cake from the pan, wait until the cake is completely cooled. Slide a long spatula between the cake and pan, cover the top of the cake with a piece of parchment or wax paper, and invert it onto a rack. Carefully remove the bottom of the pan and turn the cake over onto a serving platter.

*Note-you can serve the cake with vanilla ice cream or whipped cream. Dorie suggests not covering the cake because it is so moist. Just press a piece of plastic wrap against the cut surfaces of the cake.

Caramel Apple Bread

Caramel Apple Bread - by Donna Currie, from SeriousEats.com, as seen on thekitchn.com

Ingredients:

• 1 cup apple cider
• 2 teaspoons instant yeast
• 13 1/2 ounces (about 2 1/2 cups) bread flour, divided, plus more as needed
• 2 tablespoons sugar
• 1 1/2 teaspoons salt
• 1/2 pound Jonathan apples (about 2 medium)
• 2 tablespoons olive oil
• About 7 ounces dulce de leche
• 1/2 cup peanuts, chopped
• 1 tablespoon butter, softened (optional)

Directions:

In the bowl of your stand mixer, combine the apple cider and instant yeast. Set aside until foamy, about 10 minutes. Add about 2/3 of the bread flour and stir to combine. Cover the bowl with plastic wrap and set aside for 1 hour.

Add the remaining bread flour, sugar, and salt. Knead with the dough hook on low speed until the dough starts to become elastic, about 5 minutes.

Peel one apple, and working quickly so the apple doesn't go brown, grate it directly into the bowl, stopping at the core. Continue kneading dough on low speed until the apple is completely incorporated. Add flour as needed, until dough is supple and elastic, but no longer sticky (about 1/4 cup). Add olive oil and continue kneading until the oil is completely incorporated. Form the dough into a ball, drizzle with a bit of olive oil, and return to bowl. Cover bowl with plastic wrap and set aside until doubled in volume, about one hour.

Preheat oven to 325 degrees. Spray 9-inch by 5-inch loaf pan with nonstick cooking spray or line with parchment paper.

Add dulce de leche and peanuts to small nonstick pan and heat slowly on medium-low heat. As the caramel begins to melt, peel remaining apple, core, and cut into 1/4-inch dice. Add to caramel immediately before apple begins to brown. Cook on low for one more minute and remove from heat.

Turn dough out onto floured work surface. Knead it briefly and form into rough square. Using rolling pin, roll dough into approximate 9-inch by 16-inch rectangle. Spread the caramel mixture onto the dough leaving 1/2-inch border along long edges and 2-inch border along short edges (rewarm caramel sauce as necessary if it is not spreadable)

Starting with one of the shorter ends, roll up dough jellyroll style, tucking in sides as you go and ending at the short end hat was left uncovered. Seal seam and the ends, and place in the prepared loaf pan. Cover loaf with plastic wrap and set aside to rise until doubled, about 40 minutes.

Uncover loaf, slash as desired (see note), and bake at 325 degrees until golden brown, about 45 minutes. For a soft brown crust, take the loaf out of the oven about five minutes before it is finished baking, and spread butter over top of loaf. Return loaf to oven and bake for the final five minutes. Cool loaf for five minutes in the pan, turn it out, transfer to a wire cooling rack, and let it cool completely before slicing.

Apple Coffee Cake with Crumble Topping and Brown Sugar Glaze

Apple Coffee Cake with Crumble Topping and Brown Sugar Glaze - as seen on The Piggly-Wiggly

This was a wonderfully moist, delicious, and light coffee cake. The batter was light and fluffy, and I loved all the aromas and flavors of fall in one recipe. This recipe includes ingredients that you would have on hand in your pantry, and it was easy to prepare. Next time, I would increase the apples to 2.5-3 cups- I love having an apple in every bite! One tip I learned: You want to make sure you dissolve your brown sugar (for the glaze) as much as possible to avoid the "grainy" texture of the sugar. I made the glaze after I popped the cake in the oven, whisked the ingredients well, and let it sit on top of the cooktop/oven rage, allowing the warmth of the oven to help melt the sugar. Once the cake was done, I poured the glaze evenly over the cake- the heat of the cake really soaked in the brown sugar glaze. Don't leave off the glaze- it really makes the cake!

Ingredients:
Cake
1 stick plus 2 teaspoons unsalted butter, softened (Used cooking spray, so omitted 2 tsp butter)
1-1/2 cups packed light brown sugar
2 large eggs
2 cups all purpose flour
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp salt
1 cup sour cream (Used fat-free)
1 tsp pure vanilla extract
2 cups peeled, cored and chopped apples (I would increase to 2.5-3 cups)

Crumble Topping
1/2 cup packed light brown sugar
1/2 cup all purpose flour
1/2 tsp ground cinnamon
4 Tbsp unsalted butter, softened

Brown Sugar Glaze
1/2 cup packed light brown sugar
1/2 tsp vanilla extract
2 Tbsp water

Directions:
To make the Cake
1. Preheat the oven to 350 degrees F. Lightly grease a 13 by 9-inch glass baking dish (3-qt rectangular glass baking dish) with 2 teaspoons of the butter.
2. In a large bowl, cream together the remaining stick of butter and sugar until light and fluffy.
3. Add the eggs 1 at a time, beating after the addition of each.
4. In a separate bowl or on a piece of parchment, sift together the flour, baking soda, cinnamon, and salt.
5. Add to the wet ingredients, alternating with the sour cream and vanilla.
6. Fold in the apples. Pour into the prepared baking dish, spreading out to the edges.

To make the Topping
1. Combine the sugar, flour, cinnamon, and butter, and mix until it resembles coarse crumbs.
2. Sprinkle the topping over the cake and bake until golden brown and set, 35 to 40 minutes (I baked for 37 minutes).
3. Remove from the oven and let cool on a wire rack for at least 10 minutes.

To make the Glaze
1. In a bowl, combine the sugar, vanilla, and water and mix until smooth.
2. Drizzle the cake with the glaze and let harden slightly. Serve warm.

Apple Cider Doughnuts

Apple Cider Doughnuts
Adapted from Lauren Dawson at Hearth Restaurant - as seen on SmittenKitchen.com

Makes 18 doughnuts + 18 doughnut holes (suggested yield for a 3-inch cutter; my larger one yielded fewer)

Most apple cider doughnuts, despite their name, are kind of a bummer because they don’t taste very apple-y. One of the many things that appealed to me about this recipe was the way the apple cider was reduced and concentrated to hopefully give it more presence. And despite the fact that these are cake doughnuts, which have always played second fiddle to yeast doughnuts in my experience (likely because cake are more likely to get stale sooner, or you know, by the time you buy them), I think this is all the more reason to make them at home.

Personally, I don’t think a sweetened doughnut needs any kind of topping, but I went with a cinnamon-sugar coating anyway. Hearth dips theirs in an apple cider glaze, and serves them with applesauce and barely-sweetened whipped cream. We had ours with a dark beer.

1 cup apple cider
3 1/2 cups flour, plus additional for the work surface
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/8 teaspoon ground nutmeg
4 tablespoons (1/2 stick or 2 ounces) butter, at room temperature
1 cup granulated sugar
2 large eggs
1/2 cup buttermilk
Vegetable oil or shortening (see my explanation in the post) for frying

Toppings (optional)
Glaze (1 cup confectioners’ sugar + 2 tablespoons apple cider)
Cinnamon sugar (1 cup granulated sugar + 1 1/2 tablespoons cinnamon)

Make the doughnuts: In a saucepan over medium or medium-low heat, gently reduce the apple cider to about 1/4 cup, 20 to 30 minutes. Set aside to cool.

Meanwhile, in a bowl, combine the flour, baking powder and soda, cinnamon, salt and nutmeg. Set aside.

Using an electric mixer on medium speed (with the paddle attachment, if using a standing mixer) beat the butter and granulated sugar until the mixture is smooth. Add the eggs, one at a time, and continue to beat until the eggs are completely incorporated. Use a spatula to scrape down the sides of the bowl occasionally. Reduce the speed to low and gradually add the reduced apple cider and the buttermilk, mixing just until combined. Add the flour mixture and continue to mix just until the dough comes together.

Line two baking sheets with parchment or wax paper and sprinkle them generously with flour. Turn the dough onto one of the sheets and sprinkle the top with flour. Flatten the dough with your hands until it is about 1/2 inch thick. Use more flour if the dough is still wet. Transfer the dough to the freezer until it is slightly hardened, about 20 minutes. Pull the dough out of the freezer. Using a 3-inch or 3 1/2-inch doughnut cutter — or a 3 1/2-inch round cutter for the outer shape and a 1-inch round cutter for the hole from a set like this, as I did — cut out doughnut shapes. Place the cut doughnuts and doughnut holes onto the second sheet pan. Refrigerate the doughnuts for 20 to 30 minutes. (You may re-roll the scraps of dough, refrigerate them briefly and cut additional doughnuts from the dough.)

Add enough oil or shortening to a deep-sided pan to measure a depth of about 3 inches. Attach a candy thermometer to the side of the pan and heat over medium heat until the oil reaches 350 degrees. Have ready a plate lined with several thicknesses of paper towels.

Make your toppings (if using): While the cut doughnut shapes are in the refrigerator, make the glaze by whisking together the confectioners’ sugar and the cider until the mixture is smooth; make the cinnamon sugar by mixing the two together. Set aside.

Fry and glaze the doughnuts: Carefully add a few doughnuts to the oil, being careful not to crowd the pan, and fry until golden brown, about 60 seconds. Turn the doughnuts over and fry until the other side is golden, 30 to 60 seconds. Drain on paper towels for a minute after the doughnuts are fried. Dip the top of the warm doughnuts into the glaze, cinnamon sugar mixture and serve immediately.

Whole Grain Sour Cream Apple Muffins

Whole Grain Sour Cream Apple Muffins

As seen on PinchMySalt.com

1 1/2 cups whole wheat flour
1/2 cup oat bran
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons cinnamon

1 cup sour cream, at room temp.
1/3 cup canola oil
2 eggs
3/4 cup packed brown sugar
2 teaspoons vanilla

1 granny smith apple (or your favorite type of baking apple), peeled and diced
1/2 cup raisins
1/2 cup chopped walnuts or pecans (optional)

cinnamon and sugar mixture (optional)

1. Preheat oven to 350 degrees and grease a 12 cup muffin tin.

2. In a large bowl, whisk together flour, oat bran, baking powder, baking soda, salt and cinnamon.

3. In a separate bowl, whisk together sour cream, oil, eggs, brown sugar and vanilla.

4. Add wet ingredients to dry ingredients and stir until just combined. Fold in apples, raisins, and nuts (if using).

5. Divide batter between the twelve muffin cups (a regular-sized ice cream scoop works well). Sprinkle tops of muffins with a mixture of cinnamon and sugar if desired.

6. Bake in a preheated 350 degree oven for 20-25 minutes or until a toothpick inserted in the center of a muffin comes out clean.

Apple Cinnamon Scones

Apple Cinnamon Scones

adapted from Good Things Catered

As seen on Little Miss Foodie Two Shoes

2 1/4 cups all purpose flour
1/3 cup light brown sugar
1 tablespoon baking powder
1 1/2 teaspoons cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon cloves
1/4 teaspoon salt
1 stick (8 Tbsp) butter, chilled and cut into small pieces
1 egg
1/4 cup applesauce (I used unsweetened)
1/4 cup milk
1 teaspoon vanilla extract
2 cups apples, cored, peeled and diced (about 2 medium to large apples)

Cinnamon Glaze:
4 1/2 tablespoons powdered sugar
1/8 teaspoon cinnamon
2 teaspoons water

Preheat oven to 350 degrees F. and line 2 baking sheets with parchment paper.

In a small bowl, combine egg, applesauce, milk, and vanilla; whisk to combine thoroughly and set aside.

In a large bowl combine flour, sugar, baking powder, cinnamon, nutmeg, cloves, and salt; whisk to combine.

Using a pastry cutter or two knives, cut butter into flour until all pieces are smaller than pea-sized. Add apples and toss to coat.

Add wet ingredients to dry and mix in lightly with fork until dough just comes together. Turn dough out onto well floured work surface and pat into a large ball. Cut dough in half. Shape half of dough into a flat disk shape and cut into 8 slices.

Place on baking sheet and repeat with other half of dough. Bake until they turn slightly brown, about 25-30 minutes.

Remove from oven and let cool on baking sheets for 10 minutes. Transfer to a wire rack and let cool completely.

In a small bowl, combine the powdered sugar, cinnamon and water; whisk until completely smooth. When scones have cooled completely, drizzle the glaze across the top of each with a spoon or fork. Let dry completely before storing.

Yields 16 Scones

Apple Apple Pies

Apple Apple Pies - as seen on Good Things Catered

Ingredients:
2 1/2 c. unbleached all-purpose flour
1 tsp salt
1/2 c. sugar
1/2 c. vegetable shortening, chilled
12 Tbsp (1 1/2 stick) cold unsalted butter, cut into pieces and chilled well
6-8 Tbsp ice water
2 apples, peeled cored and diced
1/4 c. dark brown sugar
1/4 c granulated sugar
2 Tbsp fresh orange juice
1/2 tsp vanilla
1 egg wash, beaten

Directions:
-In bowl of food processor, combine flour, salt, sugar and pulse to combine.
-Add shortening and butter and pulse until butter is incorporated in pea sized amounts, about 8-10 one second pulses.
-Slowly add water, 1 Tbsp at a time, pulsing to combine.
-When just combined, remove from processor onto a lightly floured surface.
-Use hands to form into disk shape.
-Wrap well with plastic wrap and place into fridge for 30 minutes or up to overnight.
-Preheat oven to 400 degrees and line a baking sheet with parchment.
-Add diced apple, brown sugar, orange juice and vanilla to large bowl, tossing to combine well.
-Take dough out of fridge and carefully roll to ¼ inch thickness.
-Cut out large circle, place onto prepared baking sheet.
-Place a large spoonful of apple mixture onto circle of dough.
-Cut out another circle, place on top of first circle of dough and press edges to seal.
-Cut out small piece for stem and small piece for leaf and press onto top of circle.
-Cut “x” shape into middle of circle to vent.
-Repeat with remaining ingredients.
-Brush tops with beaten egg.
-Place into preheated oven and bake until just turning golden in color, about 15 minutes.
-Remove and let cool completely before eating.

makes about 12 pies

Apple Cinnamon Scones

Apple Cinnamon Scones - as seen on Good Things Catered

Ingredients:
2 1/4 c. all purpose flour
1/3 c. dark brown sugar
1 Tbsp baking powder
1 1/2 tsp cinnamon
1/4 tsp nutmeg
1/8 tsp cloves
1/4 tsp salt
1 stick (8 Tbsp) butter, chilled and cut into small pieces
1 egg
1/4 c. applesauce
1/4 c. milk
1 tsp vanilla extract
2 c. apples, cored peeled and diced
raw sugar for sprinkling

Directions:
-Preheat oven to 350 degrees and line baking sheet with parchment
-In small bowl, combine egg, applesauce, milk, vanilla, whisk to combine thoroughly and set aside.
-In large bowl combine flour, sugar, powder, cinnamon, nutmeg, cloves, salt, and whisk to combine.
-Using pastry cutter or two knives, cut butter into flour until all pieces are smaller than pea-sized.
-Add apples and toss to coat.
-Add wet ingredients to dry and mix in lightly with fork until dough just comes together.
-Turn dough out onto well floured work surface and pat into large ball.
-Cut dough in half.
-Shape half of dough into flat disk shape and cut into 8 slices.
-Place on baking sheet and repeat with other half of dough.
-Sprinkle tops of scones with sugar and place in the oven.
-Bake until turn slightly brown, about 25 minutes.
-Remove from oven and let cool on baking sheet for 10 minutes.
-Transfer to a wire rack and let cool.

Flaky Apple Turnovers

Flaky Apple Turnovers - as seen on Tuesdays with Dorie

Flaky Apple Turnovers

For the dough:

• 1 cup sour cream
• 1/2 cup sugar
• 4 cups all-purpose flour
• 1 teaspoon salt
• 3 sticks (12 ounces) cold unsalted butter, cut into small pieces

For the filling:

• 1 tablespoon all-purpose flour
• 1/2 cup sugar
• 1/4 teaspoon ground cinnamon
• 4 Fuji or Granny Smith apples, peeled, cored, and cut into small chunks
• 3 tablespoons cold, unsalted butter, cut into small bits

For baking:

• 1 large egg, beaten with 1 teaspoon water, for egg wash
• sugar, for dusting

To make the dough:

Stir the sour cream and sugar together; set aside.

Whisk the four and salt together in a large bowl, then toss the butter bits over the flour. Working with a pastry blender, two knives or your fingers, cut the butter into the ingredients until the mixture resembles coarse meal. Don't worry about being thorough - it's better to have an uneven mix than an overworked dough. Switch to a fork and, using a lifting and tossing motion, gently stir in the sour cream. The dough will be very soft.

Divide the 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 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 it into a rectangle about 9 x 18 inches. The dough is easiest to work with if you roll it between sheets of wax paper or plastic wrap (I used parchment paper and it was really easy to work with!) - if you want to roll it traditionally, make sure to flour the rolling surface. Fold the dough in thirds, like a business letter, wrap it and refrigerate it. Repeat with the second piece of dough, and refrigerate the dough for at least 2 hours or up to 1 day.

To make the filling:
Whisk the flour, sugar, and cinnamon together in a large bowl. Add the apples and toss to coat.

Getting ready to bake:
Position the racks to divide the oven into thirds, and preheat the oven to 375 degrees F. Line two baking sheets with parchment or silicon mats.

Roll out one piece of dough to a thickness of about 1/8 inch, and cut out 4 1/2 inch rounds with a large cutter or the edge of a tartlet pan. Repeat with the second piece of dough. If you'd like, you can gather the scraps together, chill them, and make additional turnovers. (The turnovers made from scraps will taste good, but they won't be as pretty and light as the first rounders.) You'll get 7 or 8 rounds from each piece of dough.

Place 1 to 2 tablespoons apples in the center of each round and dot with the butter. Moisten the edges of each round with a little water and fold the turnovers in half, sealing the edges by pressing them together with the tines of a for. Use the fork to poke steam holes in each turnover, and transfer the turnovers to the baking sheets. (At this point, the turnovers can be frozen; wrap them airtight when they are firm and store them for up to 2 months. Bake them without defrosting, adding a few minutes to their time in the oven)

Brush the tops of the turnovers with a little of the egg wash and sprinkle each one with a pinch of sugar. Bake for about 20 minutes, rotating the baking sheets from top to bottom and front to back after 10 minutes. When done, the turnovers will be puffed, firm to the touch, and golden. Gently transfer them to racks and cool to room temperature.

Julie's verdict:
This is one of the best doughs I've ever tasted. It took all of my self control not to eat more of it while working with the dough. Hubby loved these! I made half of the batch immediately, and then kept half frozen in individual portions so I can make them "on demand" for him. This recipe takes a bit of time to make (you have to let the dough refrigerate for two long periods of time), but if you make a half of a batch at a time, and freeze the other half, I think it's more than worth it!

Healthy Apple Muffins

Healthy Apple Muffins - from Sweet Savory Southern

3/4 cup whole wheat flour
3/4 cup all purpose flour
1 tsp. baking soda
2 tsp. baking powder
1/2 tsp. salt
3/4 tsp. cinnamon
1/4 tsp ground ginger
1 egg
1/2 cup brown sugar
1/3 cup unsweetened applesauce (or vegetable oil, if you’re not calorie counting)
1 tsp. vanilla
3/4 cup lowfat buttermilk (I subbed 3/4 cup milk with 1 tsp lemon juice)
1 cup shredded apple (1 large apple)
1/3 cup chopped pecans

Preheat oven to 400 and grease a 12-cup muffin tin. Sift together flours, baking powder and soda, salt and spices.

In a seprarate bowl, beat egg with brown sugar until well combined. Stir in vanilla, buttermilk, applesauce and shredded apple.

Pour wet mixture into dry mixture and stir until just combined. Fold in nuts.

Pour mixture into muffin cups and bake approximately 18 minutes or until a toothpick inserted comes out clean.

Apple Cinnamon Muffins

Apple Cinnamon Muffins - ??

3/4 c . milk
1/2 c. vegetable oil
1 egg
2 c. flour
1 medium apple, pared and chopped
1/3 c. sugar
3 tsp. baking powder
1 tsp. salt
1/2 tsp. ground cinnamon

Heat oven to 400 F. Grease bottoms only of 12 medium muffin cups or line with cupcake liners.

Beat milk, oil, egg, & chopped apple. Stir in flour, sugar, baking powder, salt, and cinnamon all at once, just until flour is moistened (batter will be lumpy). Divide batter among muffin cups.

Sprinkle with brown sugar, if desired. Bake until golden brown, about 18 to 20 minutes. Immediately remove from pan.


Oatmeal raisin muffins -
Use apple cinnamon recipe, but make the following changes:
Omit the apples. Stir in 1 cup raisins with the milk. Decrease flour to 1 cup; stir in 1 cup oatmeal, 1/2 tsp. nutmeg, and 1/4 tsp. ground cinnamon with the flour.

Valderez's Apple "Pie"

Valderez (Adriana's mom)

5 apples, peeled & chopped
1 Tbsp. baking powder
3 c. sugar
4 c. flour
1 tsp. cinnamon
2 eggs, beaten
1/2 c. margarine, sliced

Grease 9 x 13 pan and put apples in the bottom. Mix the dry ingredients and put them on top of the apples. Put the butter pieces on top. Add the beaten eggs and sprinkle some cinnamon on top. Bake for 25-30 minutes.

*Valderez says you have to pray while making it *

German Apple Pancake

German Apple Pancake - from Swiss Ms. via Jessica Jones



What you need:
2 eggs
3/4 cup half-and-half
1 tsp. vanilla
1/2 tsp. salt
1 Tbsp. granulated sugar
1/2 cup flour
1 Tbsp. butter
3 medium granny smith apples peeled, cored, and cut into 1/4 inch slices
1/4 cup packed brown sugar
2 Tbsp. powdered sugar

What to do:
Put oven rack in the middle position and preheat to 500º. Combine eggs, half-and-half, vanilla, salt, and granulated sugar in a food processor or blender and process until well mixed, about 15 seconds. Add the flour and process until lump free, about 30 seconds; set the batter aside.

Add the butter to a 10-inch ovenproof nonstick skillet and cook over medium-high heat until the butter foams. Add the apples and sprinkle them with the brown sugar. Cook for 9 or 10 minutes, stirring occasionally, until the apples are golden brown.

Remove pan from heat. Quickly pour the batter around the edge of the pan, then over apples; place pan in the oven. Reduce heat to 425º and bake until browned and puffed, 16 to 17 minutes. With a heatproof spatula, loosen the edge of the pancake. Invert the pancake onto a serving platter, dust with powdered sugar, and serve immediately.

(Recipe from Swiss Ms. back when she was American Ms.)

Cinnamon Apple Cake

Cinnamon Apple Cake - Norah

1 3/4 c. sugar, divided
1 stick margarine, softened
1 tsp. vanilla
6 oz. cream cheese, softened
2 large eggs
1 1/2 cups flour
1 1/2 tsp. baking powder
1/4 tsp. salt
2 tsp. cinnamon
4 c. peeled apples, thinly sliced
cooking spray

Beat 1 1/2 c. sugar, margarine, vanilla, and cream cheese until well blended. Add eggs, one at a time, beating well after each. Combine flour, baking powder, and salt. Add this mixture to the creamed mixture, beating at a low speed until blended.

Combine 1/4 c sugar and cinnamon. Combine 2 Tablespoons cinnamon mixture and apples in a bowl, stirring to coat. Add apples to batter and stir. Pour into springform pan coated with cooking spray and sprinkle with remaining cinnamon mixture.

Bake for 1 hour and 15 minutes or until cake pulls away from the sides of the pan. Cool completely on a wire rack or leave it in the pan for a few hours (she lets it cool overnight and takes it out of the pan the next day). Eat and enjoy!

Apple Pizza

Apple Pizza - Andrea Gilbert

Flat pie crust
7 medium tart apples, peeled and cored
1/4 c. sugar
1 tsp. cinnamon
1/4 tsp. nutmeg
3/4 c. flour
1/2 c. brown sugar
1/2 c. butter

Roll pastry flat on foil and put on cookie sheet.

Slice apples, place on the pastry. Sprinkle with sugar and spices.

Cut butter into flour and brown sugar. Mix until crumbly. Sprinkle on top.

Bake at 450 for 20 minutes.

Apple Pie (Shad's favorite)

Apple Pie - ??


Pastry for 9" two-crust pie
3/4 c. sugar
1/4 c. flour
1/2 tsp. nutmeg
1/2 tsp. cinnamon
dash of salt
6 c. thinly sliced, skinned, and pared tart apples
2 Tbsp. margarine or butter

Heat oven to 425. Prepare pastry. Mix flour, sugar, nutmeg, cinnamon, and salt. Stir in apples. Turn into pastry-lined pie plate. Dot with margarine. Cover with top crust; seal and flute. Cut slits in top. Cover edge with strips of aluminum foil; remove foil during last 15 minutes of baking. Put an aluminum-foil lined cookie sheet underneath pie in oven. Bake until crust is brown and juice begins to bubble through slits, about 40 to 50 minutes

Apple Crisp

Apple Crisp

4 c. apples
3/4 c. brown sugar
1/2 c. flour
1/2 c. quick oats
3/4 tsp. ground cinnamon
1/3 c. soft butter

Peel and slice apples. Place them in a greased 9" x 9" pan. Mix remaining ingredients until crumbly and crumble on top of the apples. Place a few slices of butter on top of the crumbled mixture to help it become crunchy. Bake about half an hour at 375.