Apple Bars

A gal that we serve with at our youth facility, made these delicious apple bars for our last linger longer.  I loved how moist they were and the great cinnamon topping.  The recipe is from AllRecipes.


                   

 

"Granny Smith apples work well in this recipe."

Ingredients

• 1/2 cup melted butter
• 1 cup white sugar
• 1 egg
• 1 cup all-purpose flour

• 1/2 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1 cup apples - peeled, cored and finely diced
• 1 cup chopped walnuts (opt.)

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x8-inch baking pan.
2. In a large bowl, mix melted butter with sugar and egg. Mix in flour, baking soda, and cinnamon, and then stir in apple and walnuts. Spread batter into prepared pan.
3. Bake for approximately 40 minutes, or until a small knife inserted in the center comes out clean.

Norma's Donuts (Sophia's Recipe)/ with Apple Cider Glaze

I've been on a quest to find the perfect homemade donut recipe for me- and I loved this one of friend, Sophia's.  I was taking dinner to someone special and certainly didn't need 60 donuts so I cut it in two and still had way more than I needed.  What I meant was- way more than I could possibly consume in one sitting.  Really, making homemade donuts is not for the faint-hearted or anyone dieting!  When the donuts came out of the oil, after draining on a rack, I dunked them in a reduced Apple Cider glaze - the recipe from my neighbor and friend Amelia that just hosted an Apple Cider Press party- with homemade apple cider and you guessed it- homemade donuts with glazes.  I had the Cider glaze at her party but she said the Maple glaze was even more popular.  I haven't made it yet but I will soon and add it!







Sophia's Recipe for Norma's Donuts  (Spudnuts!!!!)

 

1 cup shortening (I used butter flavored)

 

2 Tbsp. yeast dissolved in 1/2 cup warm water

5 eggs

1 cup sugar

1 Tbsp. salt

1/2 tsp lemon extract

2 cups mashed potatoes (she recommends making them from instant potatoes)

4 cups luke warm milk

5 pounds of flour (about 10 cups)

Scald milk with shortening, add salt, sugar and enough flour to the batter about the consistency of cake batter. Add the potatoes, beaten eggs and dissolved yeast, extract and enough flour to make a soft dough. Let raise twice and roll out flat. Cut into donut shapes. Let raise until light and fluffy (about fifteen more minutes.) Cook in hot oil (375°), turning as they become golden brown. Glaze or frost or dip in cinnamon sugar, plain sugar or powdered sugar. Enjoy!  I served them with Apple Cider glaze- recipe to follow.

 

A few tips:

• each batch makes about 60ish doughnuts
• used one gallon of Wesson Oil
• from the rolling out to eating point, it took one hour
• don't forget to cook the doughnut holes, toss them into a zip-lock bag of sugar and shake.
• Store them tightly once completely cooled
• Share some with a neighbor or friend!

 

Apple Cider Glaze

1 cup apple cider
2 cups powdered sugar
1 Tb. light corn syrup

Cook and reduced the cider by half- about 7-10 minutes.  Stir in the powdered sugar and beat until smooth and then stir in corn syrup.  Good warm or cold.

Caramel Apple Caramel Corn/Caramel Corn

 

Caramel Apple Caramel Corn

• 1 cup unpopped corn kernels or 3 bags unbuttered microwave popcorn, popped with old maids taken out (now don't get mad...maids love to be taken out!)
•  apple rings to taste- cut into pieces
• 1 cup light brown sugar
• 1 cup light corn syrup
• 1/2 cup butter
• 1 tsp salt
• 1 (14 oz ) can of sweetened condensed milk

How to Make

1. In an air popper, pop your kernels into a large bowl. Pick out any unpopped kernels.
2. In a medium saucepan over medium heat, combine brown sugar, butter, corn syrup and salt. Heat until melted and begins to boil. Once boiling, pour in your can of sweetened condensed milk and stir continuously for 5 minutes, to prevent burning.
3. Remove from heat and pour directly over popcorn and apples, stirring until coated evenly.

This recipe originally calls for baking in a low oven but the result is more like cracker jacks...which is good too but I didn't like it baked with the apple pieces in it.  Loved it without.

 

 

 

My very favorite gooey caramel corn recipe (thanks Kaitlin-who calls me Aunti M.)-(the sugar, extra butter and cream basically make the sweetened condensed milk in the prior recipe.)

 
Best Gooey Caramel Corn
 

1 cup brown sugar

1 1/2 cup sugar   

1 cup karo syrup   

2 cubes BUTTER

4 Tbls cream  (can use evaporated milk)

 

 

Boil for 4 minutes then remove from heat and add 1 tsp vanilla- pour over popped corn

Brown Butter Salted Caramel Cookies

Oh my!  I LOVE this cookie.  It's like snickerdoodles on steroids!  With just a touch of salt on top and a caramel tucked inside....totally trendy!  The  browned butter was a real twist and adds such a great new flavor.  I served them for my Bucket luncheon with apple slices and a small square of cream cheese topped with caramel sauce and toffee bits.  Perfect little dessert!

Brown Butter Salted Caramel Cookies

2 1/2 cups all-purpose Gold Medal flour
1 teaspoon baking soda
2 teaspoons cream of tartar
1/2 teaspoon ground cinnamon
1/2 teaspoon sea salt
1 cup unsalted butter, sliced  (I used salted.  Worked fine.)
1 1/4 cup dark brown sugar
1/2 cup granulated sugar
1 large egg
1 egg yolk
1 tablespoon vanilla extract
1 tablespoon plain Greek yogurt
1 cup caramel squares, cut into 1/4's

For Rolling the Cookies:
1/4 cup granulated sugar
2 teaspoons ground cinnamon
Sea salt, for sprinkling on top of cookies  

1. In a medium bowl, whisk together the flour, baking soda, cream of tartar, cinnamon, and salt. Set aside.
2. To brown the butter, heat a thick-bottomed skillet on medium heat. Add the sliced butter, whisking frequently. Continue to cook the butter until melted. The butter will start to foam and browned specks will begin to form at the bottom of the pan. The butter should have a nutty aroma. Watch the butter carefully because it can go from brown to burnt quickly. Remove butter from the heat and let cool to room temperature.
3. In the bowl of a stand mixer, combine the brown butter and sugars. Mix until blended and smooth. Beat in the egg, yolk, vanilla, and yogurt and mix until combined. Slowly add in the dry ingredients and mix until just combined.
4. Form the dough in a ball and cover with plastic wrap. Chill in the refrigerator for at least 30 minutes. You can chill the dough overnight.
5. When ready to bake, preheat the oven to 350 degrees F. Measure about 2 tablespoons of dough and roll into balls. Flatten the ball with the palm of your hand and place a piece of caramel in the center of the dough. 

Wrap the cookie dough around the caramel, making sure the caramel is completely covered with dough.
6. In a small bowl, combine the cinnamon and sugar. Roll the balls in the cinnamon-sugar mixture. Place dough balls on a large baking sheet that has been lined with  parchment paper. Make sure the cookies are about 2 inches apart. Sprinkle the cookie tops with sea salt.
7. Bake the cookies 8-10 minutes or until the edges of the cookies begin to turn golden brown. The centers will still be soft. Cool the cookies on the baking sheet for 2-3 minutes, or until set. Transfer cookies to a wire cooling rack and cool completely.
Makes 2 dozen cookies

Mango and Apple Salsa

Last week I sent out invitations to my Bucket group....to my Bucket Full of Apples celebration!

 

I have so many apple recipes I love, but I finally settled on this menu.  Perfect for a fall luncheon.

 

My Apple Party menu:

 

grilled smoked ham and cheese with apple butter pinions

mango and apple salsa with chips

Autumn Salad (with apples, pears, Swiss cheese, cashews)

 

Dessert-  Caramel Apple Cheesecake Bars

 

Favors:  Toffee Cream Cheese Dip with Green Apple

 

 

 

 

Mango and Apple Salsa

 

2 mangoes

2 apples

1/4-1/2 cup diced purple onion (I prefer lighter on the onion)

cilantro (about 2 T. dried)

juice of 2 limes (I actually used a couple of Tbsp. of limeade concentrate)

salt to taste

Put all ingredients in a food processor and chop. Pour lime juice over top and stir in. Add salt to taste. Serve with chips. 






 

Toffee Dip and Apples

Favors:  I made my daughter's favorite toffee dip and put it in a small mason jar (the squatty kind) for favors for my Apple party for my Bucket group.   It needs to be refrigerated but then put an apple on top and tie with a bow.  Perfect little take home gift from the apple party.  (for rest of apple menu, see label to the right.)
 

 
 Toffee Dip for Apples


1 pkg. toffee bits
12 oz. cream cheese, softened
1/2 cup brown sugar
1 tsp. vanilla

Mix together and serve with sliced apples

Black Forest Ham and Cheese and Apple Butter Paninis

I had this wonderful grilled sandwich at friend, Linda Midgley's home years ago and it is one I think of during fall.  As I was hosting a Bucket of Apples party- this recipe came to mind.  I think everyone loved it.  I actually made the apple butter from a crockpot recipe I pinned.  It is easy to do overnight but that you buy in the store, of course, can be used. (see other recipes for today on Apple Party label to the right.)

Black Forest Ham and Cheese and Apple Butter Paninis
 
black forest ham
smoked cheddar cheese (or for my Bucket, I used Havarti- a bit milder)
apple butter (the secret ingredient!!!!)
good bread... sourdough,  honey wheat, etc.

Butter the outside of two slices of bread for each sandwich and spread the insides of both pieces with apple butter. Then pile on the ham and cheese. Put sandwich together. Grill on griddle or in a Panini maker. The apple butter is such a delightful surprise!

Autumn Tossed Salad

(I did this lovely Autumn Tossed salad for my Apple party.  Dang, I usually substituted dried cherries for the craisins...but today I forgot to put them in.  It gives it a special zing.)

A long time ago, I asked those who read my blog (blogs) for their favorite salad recipes.  Jessica sent me this one....that I have had on file but had never made until yesterday.  It is a winner.  Fresh with lots of texture.  Although the dressing is a poppy seed dressing, the salad isn't a repeat of a spinach salad.  The apple and especially the pear made this salad stand out. 

Autumn Tossed Salad

½ c. lemon juice
½ cup sugar
2 tsp. finely chopped onion
1 tsp. Dijon mustard
½ tsp. salt
2/3 c. vegetable oil
1 T. poppy seeds
1 bunch romaine, torn
1 cup (4 oz.) shredded Swiss cheese
1 cup  cashews
1 medium apple, chopped
1 med pear, chopped
1/4 cup dried cranberries

In a blender, combine the lemon juice, sugar, onion, mustard and salt. While processing, gradually add oil in a steady stream. Stir in poppy seeds. Transfer to a small pitcher or bowl. Cover and refrigerate for 1 hour or until chilled.

In a large salad bowl, combine the romaine, cheese, cashews, apple, pear and cranberries. Drizzle with dressing and toss to coat. 10 servings

Caramel Apple Cheesecake Bars with Streusel topping

(this was previously posted- I also made it for my Apple party.  It is the BEST!)

I made this last night for our Bon Appetit dinner with the Cooks.  Let's see- caramel apple, cheesecake, bars (as opposed to a set cheesecake which means much simpler) and streusel....what's NOT to like!  This was a fabulous dessert.  It was a lick your plate dessert.  Of course, Paula and I do lick our plates.  I know.  Not good manners....  but a GREAT dessert!


Caramel Apple Cheesecake Bars with Streusel Topping

(original recipe Paula Deen, adapted by the girl who ate everything)

2 cups all-purpose flour

1/2 cup firmly packed brown sugar

1 cup (2 sticks) butter, softened

3 (8 oz.) packages of cream cheese, softened

3/4 cup sugar (plus 2 T. for apples)

3 large eggs

1 tsp. vanilla extract

3 Granny smith apples, peeled, cored and finely chopped

1/2 tsp. ground cinnamon

1/4 tsp. ground nutmeg

Streusel topping, recipe follows

1/2 cup caramel topping

Directions- Preheat oven to 350 degrees

In a medium bowl, combine flour and brown sugar.  cut in butter with a pastry blender until mixture is crumbly.  Press evenly into a 13 by 9 by 2-in. baking pan lined with heavy-duty aluminum foil.  bake 15 minutes or until lightly browned.  

In a large bowl, beat cream cheese with 3/4 cup sugar in

an electric mixer at medium speed until smooth.  then add eggs, 1 at a time, and vanilla.  Stir to combine.  Pour over warm crust.

In a small bowl, stir together chopped apples, remaining 2 T. sugar, cinnamon and nutmeg.  spoon evenly over cream cheese mixture.  sprinkle evenly with streusel topping.  Bake 30 minutes, or until filling is set.  Drizzle with caramel topping.

Streusel Topping:

1 cup firmly packed brown sugar

1 cup all-purpose flour

1/2 cup quick cooking oats

1/2 cup (1 stick) butter, softened

In a small bowl, combine all ingredients.