Apple Recipes

I may have posted this one before, but if I did, I didn’t tag it. Bad me.

Fresh Apple Pockets

Crust:
2 to 2 1/2 cups all-purpose flour
1 package yeast
2 teaspoons sugar
1/2 teaspoon salt
2/3 cup water
1/3 cup butter or margarine, cut up

Filling:
2 cups thinly sliced, peeled apples (about 2 medium)
1/3 cup sugar
2 tablespoons all-purpose flour
1/2 teaspoon cinnamon

Topping:
1 egg, lightly beaten
1 tablespoon water
Additional sugar

To make crust: In large bowl, combine 1 cup flour, undissolved yeast, 2 teaspoons sugar and salt. Heat water and butter until very warm (120 to 130F); butter does not need to melt. Stir into dry ingredients. Stir in enough remaining flour to make soft dough. Knead on lightly
floured surface until smooth and elastic, about 4 to 6 minutes. Cover; let rest 10 minutes.

To make filling: In medium bowl, combine apples, 1/3 cup sugar, 2 tablespoons flour and cinnamon; toss to coat evenly. Set aside.

Divide dough in half. Roll each to 10-inch square; cut into 4 (5-inch) squares. Place about 1/4 cup filling onto center of each. Bring corners up over filling; pinch together to seal. Transfer to greased large baking sheet. Cover; let rise in warm, draft-free place until doubled in size, about 20 to 40 minutes.

In small bowl, combine egg and water; brush onto tops of dough. Sprinkle with sugar. Bake at 375F for 20 to 25 minutes or until golden brown. Remove from pan; cool on wire rack.

Makes 8 pockets

***

Apple Crisp (Vegan) prep time: 20 minutes | cooking time: 45 minutes | makes 8 servings

Equipment:
9 x 13 baking dish (preferably glass)

Ingredients
For the filling
4 lbs apples (I use Roma)
1/2 cup light brown sugar
1/2 cup sugar (I use Florida Crystals)
1/2 cup apple juice or water
1 tablespoon arrowroot powder (cornstarch will work too)
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon allspice
1/8 teaspoon cloves
1/2 cup raisin (optional)

For the topping
1 cup quick cooking oats (not instant)
1 cup flour
1 cup light brown sugar
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/3 cup canola oil
3 tablespoon soy milk
1 teaspoon vanilla
1/4 teaspoon salt

Directions
Preheat oven to 350 F

Peel, core and thinly slice apples. Dissolve the arrowroot in the apple juice or water. Set aside.

Place apples and raisins in the baking dish, add sugars and spices and combine everything well (you may need to use your hands to do this). Pour arrowroot mixture over everything.

To prepare the topping, in a medium bowl, combine all dry ingredients. Add oil, soymilk, and vanilla, mix well. Crumble topping over the apples. Bake for 45 minutes.

Remove from oven and let cool at least 15 minutes before serving.

***

Apple Betty

4-5 Apples
3/4 Cup Flour
3/4 Cup Brown Sugar
1/2 Teaspoon Cinnamon
1/2 Teaspoon Nutmeg
1/4 Teaspoon Salt
1/3 Cup Melted Butter

Peel and cut apples into bite sized chunks. Cover bottom of a pie pan with apples.

Add salt, flour, sugar, cinnamon, nutmeg to a bowl.

Melt butter and pour into a bowl. Mix with fork.

Spoon mixture over apples in pan, covering completely.

Bake at 375 for 35 minutes or until apples are soft.

Serve with whipped cream or ice cream.

***

The Best Apple Pudding 4-6 servings 1 hour 20 min prep

4-5 apples (enough to generously cover the bottom of the dish)

Batter
1/4 cup shortening
1/2 cup sugar
1 egg, beaten
1/2 cup milk
1 cup flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon vanilla

Sauce
1 cup brown sugar
1 tablespoon butter
1 tablespoon flour
1/2 teaspoon vanilla
1 1/2 cups water

Slice peeled apples into a greased 8×8 baking dish; sprinkle with cinnamon.

Cream shortening, sugar and egg together; then add milk alternately with dry ingredients.

Add vanilla.

Spread over apples.

Combine all sauce ingredients and boil for 5 minutes.

Pour over batter and bake 35- 45 minutes at 350.

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