Apple Recipes

Have you taken the advice of rachscianna11 yet? Gone apple picking? Yes? Well, here is what you can do with all the left over apples you are going to have!
Apple Muffins



Total Time: 55 min

Prep: 15 min

Cook: 40 min

Yield: 12 servings

Level: Easy

Cooking Spray

1/4 cup chopped pecans

3/4 cup plus 2 tablespoons packed brown sugar

1/2 teaspoon ground cinnamon

1 cup all-purpose flour

1 cup whole wheat pastry flour

1 teaspoon baking soda

1/2 teaspoon fine salt

1/4 cup canola oil

2 large eggs

1 cup natural applesauce

1 teaspoon vanilla extract

3/4 cup low fat buttermilk

1 Golden delicious apple, peeled, cored and cut into 1/4-inch pieces


Preheat the oven to 400 degrees F. Coat a 12-capacity standard muffin pan with cooking spray.

In a small bowl, mix together the pecans, 2 tablespoons of the brown sugar and the cinnamon.

In a medium bowl, whisk together the all-purpose and whole wheat flour, baking soda and salt.

In a large bowl, whisk the remaining 3/4 cup sugar and the oil until combined. Add the eggs, one at a time, whisking well after each addition. Whisk in the applesauce and vanilla.

Whisk in the flour mixture in two batches, alternating with the buttermilk. Whisk just until combined. Gently stir in the apple chunks.

Pour the batter into the prepared muffin pan and sprinkle with the pecan mixture. Tap the pan on the counter a few times to remove any air bubbles. Bake until a wooden pick inserted in center of one of the muffins comes out clean, 20 to 25 minutes.

Let cool on a wire rack for 15 minutes. Run a knife around the muffins to loosen them and unmold. Cool completely on the rack.


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Apple Yogurt with Apple Compote



Total Time: 50 min

Prep: 20 min

Cook: 30 min

Level: Easy


4 cups whole milk

1/4 cup nonfat dry milk

1/4 cup maple syrup (optional)

1/4 cup plain yogurt with active cultures

For the Apple Compote:

Combine 6 cups diced peeled Granny Smith apples, 1/4 cup brown sugar, 1 teaspoon vanilla extract, 1/4 teaspoon ground cinnamon, a pinch of salt and 1/4 cup water in a skillet over medium heat. Simmer until soft, stirring, about 30 minutes.


Heat the milk in a large saucepan over medium-low heat until a thermometer registers 185 degrees F. (The milk should be steaming but not boiling.) Turn off the heat and slowly whisk in the dry milk. Whisk in the maple syrup, if using. Let the milk mixture cool to 110 degrees F, 20 to 30 minutes. Whisk in the plain yogurt.

Pour the milk mixture into a large jar or glass bowl. Cover with a kitchen towel or plastic wrap vented with a few holes. Set aside in a warm place (90 degrees F to 105 degrees F), such as near a heater or in a cooler with a thermos filled with hot water, 12 to 18 hours. (The longer it sits, the thicker and tangier the yogurt will be.)

Transfer the yogurt to the refrigerator; chill at least 8 hours. Stir before serving.
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Fresh Apple Donuts (Rachscianna11 loves these…she’s kind of obsessed).

(makes 20 to 22 donuts)


4 cups all-purpose flour

4 tsp baking powder

1  1/2 tsp salt

1/2 tsp baking soda

1  1/2 T ground cinnamon

1/4 tsp ground nutmeg

1/4 cup unsalted butter, melted and cooled

2 eggs

1 cup sugar

1/2 cup buttermilk

1 cup unsweetened applesauce, from jar

1  1/2 cup fresh apple, peeled and grated

For the Coating:

unsweetened applesauce, from jar

1 cup sugar

1 T ground cinnamon

dash of ground nutmeg

STEP 1 :  Preheat oven to 375.

STEP 2 :  In a large bowl, whisk together flour, baking powder, salt, baking soda, cinnamon and nutmeg.

STEP 3 :  In another large bowl, stir together melted butter, eggs, sugar, buttermilk and applesauce.  Stir in fresh apple.

STEP 4 :  Add 1/3 of the flour mixture to the egg mixture.  Stir with wooden spoon.  Add another 1/3 of flour mixture and stir.  Add remaining flour and stir just until combined.

STEP 5 :  Spoon batter into a large ziplock bag.  Seal and snip the corner off one end.  Squeeze batter into the cavities of a donut pan sprayed with non-stick baking spray. Fill each cavity 2/3 to 3/4 of the way full {to help donuts keep their pretty shape when baking, use a clean finger to gently even out the batter in each cavity and clean off the center knob of the pan}. Bake at 375 for 12 to 14 minutes, until the tops of donuts spring back slightly when touched.  Let cool 5 minutes before removing from pan.

STEP 6 :  For the outside coating, combine sugar, cinnamon and nutmeg in a bowl.  Brush each donut with a light coating of applesauce.  Then dip into cinnamon sugar and toss to coat.  Let cool completely before eating, if possible.  A second dip into the cinnamon sugar creates an extra crunchy coating.   Best enjoyed the same day!
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Sweet Potato, Carrot, Apple, and Red Lentil Soup

Ingredients Original recipe makes 6 servings

1/4 cup butter

2 large sweet potatoes, peeled and chopped

3 large carrots, peeled and chopped

1 apple, peeled, cored and chopped

1 onion, chopped

1/2 cup red lentils

1/2 teaspoon minced fresh ginger

1/2 teaspoon ground black pepper

1 teaspoon salt

1/2 teaspoon ground cumin

1/2 teaspoon chili powder

1/2 teaspoon paprika

4 cups vegetable broth

plain yogurt

PREP: 20 mins

COOK: 50 mins

READY IN: 1 hr 10 mins


Melt the butter in a large, heavy bottomed pot over medium-high heat. Place the chopped sweet potatoes, carrots, apple, and onion in the pot. Stir and cook the apples and vegetables until the onions are translucent, about 10 minutes.

Stir the lentils, ginger, ground black pepper, salt, cumin, chili powder, paprika, and vegetable broth into the pot with the apple and vegetable mixture. Bring the soup to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until the lentils and vegetables are soft, about 30 minutes.

Working in batches, pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot.

Return the pureed soup to the cooking pot. Bring back to a simmer over medium-high heat, about 10 minutes. Add water as needed to thin the soup to your preferred consistency. Serve with yogurt for garnish.

This soup is also great served with crumbled feta cheese instead of yogurt as garnish.

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  Do any of these interest you? Try them out and let me know how you liked them! Send pictures! 😀


One response

  1. Certainly going to be trying those Apple Muffins!!

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