Semi Homemade Apple Pie

I made this pie for Thanksgiving last year and it was the perfect amount of sweet.  I used a store bought pie dough, and then used about 5 medium red apples and 1 green apple.  I peeled the apples and then thinly sliced them.  I squeezed a little lemon juice over the apples, and then added 3/4 c. sugar.  I added 3 T cornstarch, 1 heaping teaspoon of cinnamon, 1/4 t. nutmeg, 1/4 t. allspice, and 1/8 t. salt.  You mix it all together, place it in the bottom dough.  Top and crimp with dough two.  Cut slits, and then brush it with an egg wash.  I cooked it at 375 for about 50 minutes (until the crust was golden).  And...serve with ice cream because...obviously.

Apple Cranberry & Almond Coleslaw

When fruit is out of season, I struggle with veggies and usually end up looking for recipes like this one.  I also had some sliced almonds and cranberries left over from Christmas, so I decided to use them up.  I really liked the addition of the apples, and it was a fun side to add to some chicken sandwiches.
The recipe came from Cooking Classy.  Minus that mayo, it was a good way to get in some veggies.  I adapted it a little b/c I bought a bag of coleslaw mix instead of cutting my own carrots.
Ingredients:
Dressing:  3.4 c. plain Greek Yogurt, 1/4 c. mayonnaise, 1/4 c. honey, 2 T apple cider vinegar, salt and pepper to taste.
Coleslaw:
1 pkg of coleslaw mix (sold in the packaged salad selections at most stores-measures about 7 cups), 2 apples (peeled and sliced into matchsticks-about 3 c.), 1/2 c. green onions, 3/4 c. almond slivers, 3/4 c. dried cranberries
Instructions:  Mix all the dressing ingredients.  In a separate bowl mix all the coleslaw ingredients and then pour your dress over these and toss until everything is well coated.
Serve immediately.

Caramel Apple Salad

I realized calling this a 'salad' is a far stretch, but there are at least 2 healthy ingredients in there, and a salad is a salad is a salad, so.....leave your judge-eeee opinions on some other place.
I've been determined to make one of everything caramel apple right now, and so I had a lot of left overs from the last 17 caramel apple recipes and realized I could make this recipe (originally from The Gunny Sack).
It says it serves 12, but....who are these people?  They need to learn to up their portion size.  Maybe 8?
So if you are looking for a non-salad salad that could be called a dessert, but doesn't have to be, so let's not go there, try this one!

Caramel Apple Salad

PRINT HERE

Ingredients:  
Sugared Pretzels:  1 c. pretzels (roughly chopped-measure after chopping), 1/2 c. chopped pecans, 3/4 c. brown sugar 3/4 c. melted butter
Cream Cheese Mix:  8 oz cream cheese (softened), 3 c. diced apples (I peeled mine), 1/2 c. caramel sauce (I just grabbed the already made kind in the tub near the apples), 3 c. whipped cream
Instructions:  
Sugared Pretzels:
1.  Mix together the pretzels, pecans, brown sugar, and butter.
2.  Spread on a large baking sheet (I lined mine with foil).  Bake at 400 for 7 minutes.
3.  Cool and then break into small pieces.
Cream Cheese Mix:
1.  Beat softened cream cheese until smooth.  Add in caramel sauce until smooth.
2.  Fold in whipped topping, apples, and sugared pretzels.

Caramel Apples

 One of my favorite desserts is carameled apples.  When I was little I used to eat them all the time....and by eat them, I mean scrap the caramel off with my teeth.  Now that I'm older I still do that, but I also take a moment to feel thankful I still have my teeth to do the scrapping b/c heaven knows I haven't been kind to those two front teeth!
I've even made carameled apples in the past....but I only vaguely remember it and I remember the caramel running off.

I'm sure it was a complicated recipe, but in my old age, when I'm not feeling grateful to have teeth, I also look for simpler solutions, so.....apparently you can melt a 14 oz bag of unwrapped caramels and 2 T of water over low heat, coat your apples, and there is not dripping away (assuming you use a dried apple).  One bag does 6-8 apples assuming you don't eat half the bag before you dip the apples.  Not to say that happened, but, if it did happen, you'd only be able to make 4.  And....I totally count this as one of my fruits.

Apple Crisp (Vegan)

I've mentioned a time or two everyone in my family seems to have their own dietary restrictions.  My only restriction is I only want to eat tasty food, so I'm always trying to find a tasty recipe that meets those other needs.  I found this Apple Crisp recipe recently via TasteBetterFromScratch and I just tweaked it a bit to make it dairy free (vegan).  It was super delicious regardless of whether that is something you are looking at.  In the future, I'd probably add more of the topping, but that's b/c I like sweets with my sweets!  I'm going to type out the original recipe below, if you want the dairy-just substitute the margarine for butter, and the almond milk for milk-the same ratio as listed.
Ingredients:  
For Crumb Topping:  1/3 c. (dairy free) margarine (cut into small pieces), 1/2 c. oats, 1/2 c. brown sugar, 1/2 t. baking powder, 1/4 t. cinnamon, dash of salt, 1/2 c. flour
For Apple Filling:
3-4 large apples (I used a mix of different kinds of sweet and sours, peel them and slice them thinly), 3 T. margarine (melted), 2 T flour, 1 T lemon juice, 3 T. almond milk, 1/2 t. vanilla, 1/4 c. brown sugar, 1/2 t. cinnamon, dash of salt.
Ice Cream (dairy free) for topping.
Instructions:
1.  Heat oven to 375.
2.  Combine the crumb topping ingredients with a fork or pastry blender until it looks like small crumbs.  Place in fridge while you make the filling.
3.  Peel and slice the apples.
4.  In a separate bowl mix the melted butter, flour, lemon juice, milk, and vanilla.  Pour this mix over the apples and top to coat.
5.  Place apples into an 8x8 pan.  Top with crumb coating.
6.  Bake 30-35 minutes (it should be golden brown)
7.  Let it cool for 10 minutes and serve up with ice cream.

Fall Salad

I'm clearing my phone of pictures and I found this one of a salad I really loved and want to remember.  I tossed together spinach, apple slices, candied pecans, and white cheddar cheese.  I added some balsamic vinegar for dresshing and it was the perfect comination of salty and sweet.  So, before I say goodbye to fall and all her flavors, I wanted one last memory, so next year I remember I do like more than pumpkin bread & caramel apples when fall rolls around. 

Apple and Spinach Salad

I'm always looking for delicious salads....and often failing, but....I found a keeper via a posting on facebook.  Oh.  My.  Goodness.  I've made it over and over.  In the winter I craft fresh fruit and there aren't a lot of offerings in the store, but apples, apples are in season, so this one is just right!

Apple Salad Recipe

PRINT HERE

Ingredients for Salad:  1 bag of baby spinach, 2 granny smith apples (sliced), golden raisins, cashews, thin slices of red onion
Ingredients for Dressing:  1/4 c. sugar, 1/4 c. apple cider vinegar, 1/4 c. vegetable oil, 1/4 t. garlic salt, 1/4. t. celery salt,

Apple Pie Bread

 I love bread.  I love fall.  I'm a fan of apples.  This one hits all the marks.  the crumble top definitely makes it happen.  I originally found this recipe on mybakingaddiction and had to give it a try as the thermometer went below 90...finally...a few weeks ago!

Apple Pie Bread

PRINT HERE

Ingredients:  1/2 c butter (softened), 1/2 c sugar, 1/2 c brown sugar, 1/4 c buttermilk, 2 t baking powder, 2 eggs, 1 1/2 t vanilla, 2 c flour, 2 t homemade apple pie spice, 1/2 t salt, 2 c. apples (peeled and grated, 3/4 c. pecans (chopped), 1/2 c cranberries (optional)
Crumble Top:  1/4 c brown sugar, 3 T flour, 1/4 t apple pie spice, 2 T butter, 1/3 c pecans (chopped)
Instructions:
1.  With a mixer, beat the butter for about 30 seconds.  Add the sugar and mix well.
2.  Add buttermilk and baking powder.  Beat.
3.  Add eggs and vanilla, beat until combined.
4.  In a second bowl, toss the flour, apple pie spice, and salt.
5.  Add flour mix to wet mix on low.
6.  Fold in apples, pecans, and cranberries.
7.  Place in sprayed 9x5 bread pan.
8.  Mix the Crumble Topping.  Spoon over bread and press down gently.
9.  Bake at 350 for 60 minutes (until toothpick comes out clean).

Apple Stamps

 I'm headed to Good Morning, Texas in the morning.  I'm bringing a combination of projects, but the last little thing I'm doing involve the traditional apple stamps....on some new-ish ideas for what to stamp them on.

 It was a little sunny when I took my photos.

I'll post the video on facebook later.  It shouldn't be so sunny in the studio.

Apple Wreath

 Sadly, I'm going to need this wreath soon.  I've been back in meetings off and on already, but the kids are gearing to come back, which means another year.  It's not that I don't love teaching.  It's not that I don't love the students.  I just love summer!
I made this wreath, which I'll be sharing tomorrow on Good Morning, Texas along with a few other projects.  I'll link the video here.
I've actually not made any of these burlap wreaths, though I love them. It turns out they are super easy to make.  I found a wire frame at the Dollar Tree.  It does NOT get any better than that.  I found the red burlap and the bow ribbon at Hobby Lobby.  It was on sale half off.  It goes on sale half off every other week, which made it 3.50 for a roll.  I bought three, but used two, but...I'd rather have extra than have to go back for more.

 To start, you tie a knot in the end.

 You then take a loop and push it up between the wires on one end.

 Push that loop to the side towards the knot and then push the next loop through the middle.

Repeat with the third hole.  Here you can see all three with a loop pushed up between each gap.  Push these together.  Repeat.  If you run out of ribbon, tie another knot and continue.  The key is to make the loops all the same size so you have an even wreath.  It was super easy, and if the pictures don't do it justice-I'll be doing a live demo tomorrow on Good Morning, Texas.  I added a chalkboard (also from Hobby Lobby).  Not too shabby.  I made the whole thing for about 15 dollars.

Applesauce Cookies with Caramel Frosting

 One of my, not so secret, loves are caramel apple, so when I saw this recipe via chefintraining I knew I had to try it out!  These were really good-soft, not too sweet, and just the right amount of apple and caramel and yum.

Applesauce Cookies

PRINT HERE

Applesauce Cookie Ingredients:  2 cups sugar, 1 cup shortening, 2 eggs, 2 cups applesauce, 4 cups flour, 2 tsp. baking soda, 2 tsp baking powder, 1 tsp. cinnamon, 1/2 tsp. cloves.
Applesauce Cookie Instructions:  Heat oven to 375.  Mix flour, soda, powder, cinnamon, and cloves.  In a separate bowl cream sugar and shortening, eggs, and applesauce.  Add the dry ingredients to the wet until mixed well.  Place spoonfulls onto a greased cookie sheet.  Bake for 8-10 minutes.  Frost
Caramel Frosting Ingredients:
6 Tbsp butter, 1/2 cup heavy cream, 1 cup packed brown sugar, 2 tsp. vanilla, 2 cups powdered sugar.
Caramel Frosting Instructions:  
In a saucepan over medium heat combine the butter, heavy cream, and brown sugar.  Cook and stir occasionally until mixed just until it starts to boil.  Remove from the heat and stir in the vanilla.  Let it cool and stir in the powdered sugar.  Spread over the cookies.

makes 2+ dozen

Fruit and Veggie Muffins

I like these muffins b/c they are full of lots o' fruits and even a veggie....they are pretty filling, and really delicious.  Anyway I can pack in a veggie in a healthy way....I'll take it.

Fruit and Veggie Muffins

Makes 18 Muffins

Ingredients:  1 1/2 c. flour, 1/2 c. wheat flour, 1 1/4 c. sugar, 1 T ground cinnamon, 2 t. baking powder, 1/2 t. baking soda, 1/2 t. salt, 2 c. grated carrots, 1 apple (peeled, cored, and chopped into small cubes), 1 c. raisins, 1 egg, 2 egg whites, 1/2 c. apple sauce, 1 T vanilla, 1/4 c. veg. oil, 2 T chopped walnuts

Instructions:  Grease 18 muffin cups.  Mix eggs/egg whites, apple sauce, oil, and vanilla in one bowl.  In a second bowl mix flour, sugar, cinnamon, baking powder, baking soda, and salt.  Stir in carrots, apples and raisins into dry mix (to coat so they won't fall to the bottom).  Add wet mix to the dry mix and mix until just moist (don't over mix).  Spoon into muffin cups (3/4 full).  Sprinkle nuts over mix.  Bake at 375 for 15 minutes.  

School Days: Candy Filled Apple

 I saw this idea for cutting the bottoms off of 2, or in this case-16 oz bottles around the net for awhile.  It's such an affordable way to make an apple share for fall parties, or teacher gifts.  I've been a fan of apples for awhile now, and even have a board dedicated to the treat and theme on my pinterest here.
I simply cut the bottom off one of the 456 bottles of Diet Coke I had heading out for recycling...

 I bought some red spray paint for about a dollar at the super center, and gave the inside of the base a quick squirt.

I filled a bag with red candy, stuffed it inside in a baggie and added a leaf and bow.  For less than a buck-an edible treat in a seasonal theme.  I've also seen these around where two bases of bottles are bother together to look like the full apple, but I'm digging this.

Apple Pie Dip

I recently brought this dip to a shower.  I was in charge of a 'sweet' dip.....man, I loved this one.  It was easy to put together.  I was able to do it the day before, and it made a day and lasted several days.  I'm think this is a new fall 'go to' for me!  I found the recipe I ended up using at the peach kitchen. 

Apple Pie Dip and Chips

Combine 2 c. peeled, cored, and diced apples (use your favorites), 2 T lemon juice, 3 T. brown sugar, 1/4 t. cinnamon.  Microwave for 3 minutes until it's boiling and you see water extracted from the apples (it was a little 'soupy' at this point).  Dissolved 1 t. cornstarch in 1 t. water and add it to the apple mix.  Put the whole dish back into the microwave and cook until it's 'boiling' again (just 2-3 more minutes).  Store in the refrigerator until you serve.  You can serve it hot or cold (you can also prepare this on the stove....just bring it to 'boiling' both times in a pan). 

For the chips I cut up about 12  flour tortillas into triangles.  I sprayed the tops with cooking spray butter, and then sprinkled it with about 1/4 c. sugar with 1 T. cinnamon.  I then baked these at 400 for about 8 minutes (until brown). 

Apple Bread

 I'm committed to the apple.  I've tried it in every form, but I have to say-there is nothing like apples and bread.  I found this recipe at passthesushi and it reminds me so much of banana bread, minus the banana, add an apple.  I knew it would be a success when it almost didn't make it to the pan because the batter was so delicious.  The recipe says it can be stored in a fridge for up to 10 days....uhhh...who are these people?  If it makes it ten hours in your house we probably aren't compatible as friends.  It's bread.  Thus, manna from heaven. 
And now....the recipe for this fall's edition of manna. 
Apple Bread Recipe
Ingredients: 
Bread:  3/4 c. shredded, peeled apples (1 large), 1 c. packed brown sugar, 1/4 c. buttermilk, 1/4 c. vegetable oil, 2 eggs, 1 1/2 c. flour, 1/4 c chopped pecans, 1 t. baking soda, 1 t. cinnamon, 1/2 t. salt, 1/2 t. nutmeg. 
Glaze:  1 t. butter, 1/8 c. packed brown sugar, 1/2 T. milk, 1/4 c. powdered sugar
Instructions:
1.  Heat oven to 350°F. Grease bottom of  8×4-inch loaf pan.
2.  Mix apples, 1/2 cup brown sugar, buttermilk, oil, and eggs. Stir in remaining bread ingredients just until dry ingredients are moistened.
3.  Place in pan and bake 45 min,  Cool for an hour. 
4.  In saucepan, melt butter over medium heat, stir in 1/8 cup brown sugar. Heat to boiling, stirring constantly; reduce heat to low. Boil and stir 2 minutes. Stir in milk and heat to boiling; remove from heat. Cool to lukewarm, about 30 minutes.  Slowly add powdered sugar.  Place pan in bowl of cold water. Beat with spoon until smooth and thin enough to drizzle. If glaze is too stiff, stir in more milk, 1/2 teaspoon at a time, or heat over low heat, stirring constantly. Drizzle glaze over loaves. Wrap and store at room temperature up to 4 days, or refrigerate up to 10 days.  (I have a secret, I just mixed the glaze ingredients without the heating and cooling.  It was less thick, but delicious all the same if you are in a rush.)

Dipped Peanut Butter Filled Apple

I stumbled upon this idea for diping apple slices via pinterest.  The original site is here.  I changed it up a bit based on my culinary preference (ha....I just wanted to use a big word).  Basically, I think adding peanut butter to any and every fruit should probably be added to the constitution.  Which is probably why my name won't be written on too many ballots this election year, but.....let's get to the point of this post.  Dessert.
I love dipped apples, I've made them every which way from mini to stuffed, but this one was a fun one.  I will say, if given the choice, I don't like to use baking chips.  They are made to melt at a higher degree so they maintain their shape in cookies etc, melting chocolates would have been ideal, but I was actually just working with what I had....apple, pb, sprinkles, sticks, and chocolate chips.

 The original post left the innards and the stem on, which was cute, but I decided to carve out the center and fill it with peanut butter so the whole thing was edible, well, almost....unless you are into nawing on popsicles sticks, and if you are....there is a show for someone like you. 

 Ta da.  One medium apple only makes about three of these.  If you aren't eating them right away, I'd run the apple through some sprite or 7-up to keep it from browning before dipping...then letting it dry a little.  If you do using the baking chocolate, add a teaspoon or so of oil to help not look so lumpy.  But....oh my, these were good.

Apple Pie In-A-Can

I saw the idea for making apple pie in cans at Adventures in Cooking and I fell in love with the idea for a fall dinner.  Seriously, how cute would these be as place settings, and other than the innards, the containers are free?!  I just made a few adaptations, but the basic idea is this....
Fill a can (look for bpa free) with pie crust (honestly, I found it's probably best NOT to fill it all the way to the bottom because it may leave raw portions, so I just filled the top half off the sides, and then wove the topping. 

 Use your favorite filling, apples.....just about the one dessert you can't mess up...
Only filling half the cant with dough I was able to fill five cans with one 9 inch round of store bought dough.  I cut strips and 'wove' a top, then pressed the seams along the side letting it overlap a bit.  I used some water.  I brushed the top with an egg white/water mix and sprinkled it with some cinnamon sugar. 

 I baked these for about 30 minutes (until the tops were golden brown).  If you choose to fill the whole can, I'd add another 15 minutes at least, cover the top for the first half of the baking with foil to make sure it doesn't burn. 

Seriously, I'm a fan of the can baking.