CookWomanFood.com » Apples

Maple Apple Crisp

admin — Wed, 03 Nov 2010 19:12:43 +0000

I have recently been home due to a medical leave, nothing serious, but nonetheless I have been at home. When I am sick there is no chance to get bored. I just sleep and do as little as possible. I am now totally on the mend but still tire a little easy, so I am forced to remain in my domain for another few days. Not too much to do, so when a couple friends called and asked if I was ready for some company, I decided to welcome them into my humble abode with the scent and taste of fresh apple crisp. I decided to break away from my usual crisp and made a couple subtle changes. I decided to use some maple syrup and also add a pear into the apple mix. I used a high quality cinnamon, (Saigon) and of course real butter and brown sugar. The end result was incredible and yet not unhealthy at all! In fact this would be just what the doctor ordered.

Maple Apple Crisp

8 apples (I used large Cortland and Honey Crisp)
1 large pear

Topping
2 tbsps. maple syrup
2 tbsp. butter
1/2 cup brown sugar
1/2 cup whole wheat flour
1 cup of oats
1 tsp. cinnamon
1/2 tsp. nutmeg

1. Melt the butter and stir in the maple syrup.
2. Mix the dry ingredients in a bowl and stir in the butter syrup mixture. Set aside.
3. Peel and slice the apples and pear until the casserole dish of choice is full.
4. Pour the crumble mix on top.
5. Bake in a 350* oven for about 50 minutes, until the apples are soft.
6. Serve warm plain or with vanilla ice cream on top! Mmmmmmm.

Peach Apple Cake

admin — Sat, 23 Jan 2010 23:11:36 +0000

I love to have a warm dessert on a cold winter’s night. It must be a comfort food thing. Though why is it that when you eat comfort food, the pants become so uncomfortable? Hmm. Food for thought. This recipe, which I was fortunate to eat at a recent buffet and did not have to make, (a friend’s husband, yes, husband made it), can be used with apples, peaches, or both. No fresh fruit? Use canned peaches, just eliminate some of the sugar if they are sweetened. The best thing about these types of recipes is that they can be altered to anyone’s taste. Add some nutmeg. That will change the taste but still be equally delicious. Enjoy!

Peach Apple Cake

1/4 c. butter
1/4 c. sugar (brown or white)
1 egg
1 c. flour
1/2 tsp. baking powder
4 peaches thinly sliced
4 apples, thinly sliced

1/4 c. sugar + 1 tsp. cinnamon mixed together

Cream butter, sugar and egg. Add flour and baking powder.
Pat mixture into 9 x 9 inch baking pan.
Arrange peaches and apples in rows on flattened dough.
Sprinkle fruit with sugar and cinnamon mixture.
Bake at 350 degrees for 35 minutes.

Easy as Apple Pie

admin — Sat, 09 Jan 2010 20:32:23 +0000

Easy as apple pie. All American as apple pie. My mother must be one of the founding mothers of this country’s all Americanism as she is probably the best apple pie maker in the entire country. Humble as she is she would definitely tah tah that statement. But, nonetheless, she is an incredible baker and pies are her specialty. She has the knack for an incredible, flaky crust that is light and tasty. Her apple mixture is also something that is very difficult to duplicate. She mostly uses Cortland apples which is a northeastern variety. It is a tart/sweet apple that is perfect for baking and eating. More important that the filling is the crust itself. Here is my mother’s recipe, which was her mother’s recipe, and now it is yours! Remember, making the perfect pie crust is an art. It takes practice, the correct tools, and then more practice.

Pie Crust-2 crusts
2 cups flour
1 tsp. salt
3/4 cup Crisco
1/3 + a little more ice water, the colder the better

1. Mix flour and salt together with a fork.
2. Add Crisco and cut in with a knife and fork.
3. Continue mixing with a pastry blender. Chop fine.
4. Pour water into flour mix. Start with 1/3 cup of the water. Mix and form a ball. It should stick together but not be too sticky (sticky sticky as Mom states )
5. Wrap the ball in waxed paper and refrigerate for 2 hours.
6.Divide the dough almost in half. The bottom crust should be slightly larger than the top crust. Roll out in a circle on a floured surface. Make sure that the crust is about a 1/4 inch larger than the pie plate. Place in the pie dish and trim so that the edge hangs evenly over the side about 1/4 inch. Brush milk on the outside edge.
7. Place the pie filling in the crust. (Recipe to follow)
8. Roll out the top crust. Fold in half to move, cut a few slits in the top. Place evenly on the top. Roll up the bottom crust and fold over the edge. Press the 2 edges together with either a fork or by crimping together with your fingers. (Look at picture)
9. Brush top with milk and sprinkle with sugar if desired.
10. Bake in a preheated 400* oven for 15 minutes. Lower temperature to 350* and continue baking for 45 minutes.

Single Pie Crust: Cut recipe in half

Single Pie Crust that needs to be baked before filling is added (such as for Lemon Meringue or a cream pie.)
Prepare half of above recipe. Fork stab the bottom a few times (good for getting out a few frustrations). Bake in a 350* oven for about 20 minutes.

Apple Pie Filling
8-10 apples depending on size
1 tsp. nutmeg
1 tsp. cinnamon
2/3 cup sugar (blend brown and white together for Mom’s special flavor)

Apple Crumple

admin — Sat, 24 Oct 2009 20:55:26 +0000

Apple Crumple

Yes that’s correct, not Apple Crumble, but Crumple! I thought of making another apple dish as I have an abundance of apples that are screaming, “Cook me!” So, I decided to make a new apple dessert, but something that is not too, too sweet nor too fattening. So here it is: Apple Crumple. I even invented the name so if it starts appearing on the internet you know that CookWoman came up with this first!! It is similar to an apple crisp and apple crumble, but falls somewhere in between, hence the name CRUMPLE. It is a spoon dessert, meaning, one would use a spoon to serve and eat it! I used a variety of apples that had lost their crispness and I also used Saigon Cassia Cinnamon from the Spice House. FYI: Before I continue, I have to mention that this was a complimentary bottle of cinnnamon. However it is CookWoman’s (my) policy to never mention or endorse a product unless it meets with my approval. I have to say that this cinnamon is the most flavorful cinnamon that I have ever tasted. Moving on, I pared and sliced the apples and placed them in a deep casserole dish with the other ingredients, covered ti, and simmered them in the microwave on high for about 6 minutes. This really heated them up! Then I dropped the crumple mix (love that word!) on top. How does one descripe a crumple mix? Hmm. It is crumbly yet when I pressed it between my fingers it was like dough. But, if I wiggled it between my fingers, it turned back into a crumbly mix. Odd, but trust me, delicious!! Prepare the crust while the apples are simmering.

Apple Crumple

6 cups sliced apples
1/3 cup sugar (brown and white mixed)
1 tsp. cinnamon
1/2 cup hot water
Slice the apples and place in a casserole dish. Add the sugar and cinnamon. Pour the water on the top. Cover and microwave on high for 6 minutes.

Crumple Layer
1/2 cup sugar
1/4 tsp. salt
1 cup unbleached flour
1 tsp. baking powder
2 tbsp. butter
1 egg

Mix the dry ingredients in a large bowl. Beat in the butter then add in the egg. It will be very crumply. Pour over the hot apples and bake, uncovered in a 350* oven for about 40 minutes until the crumple layer is cooked.

Even Great on Day 2!

Apple Layered Cake

admin — Sat, 17 Oct 2009 20:08:59 +0000

I am going out on a limb here but I just returned from the apple orchard with a bag of the most incredible Cortland apples and I know I shouldn’t get into making something with them. I live in the northeast which is Cortland country. It is a crisp, not too tart, not too sweet apple. I love them. They really should just be eaten in their fresh, natural state. But, they are usually a large apple which is really great for baking as there are less apples to peel. Also, the weather is getting chilly, it is getting dark early, and I feel I need some comforting. This is not good but this cake is so delicious I cannot hold back. In fact, it is great when made with any type of apple. Oohs and ahhhs with this one!!! (Hopefully the oohs and ahhhs won’t be because my pants are too tight! This is a hard one not to eat too much of! The good news is it doesn’t need any frosting. I think I will sprinkle some cinnamon sugar on top before baking, just because… If you want a lighter version of this recipe (though I will be honest, I have never made it) substitute 1/2 the oil with 1/2 cup applesauce.

Apple Layered Cake

Mix together and set aside:

5 large apples sliced thin
½ cup sugar
1 ½ tsp. cinnamon
1 ½ tsp nutmeg

Mix together for 4 minutes:

3 cups flour
2 cups sugar
1 tsp. bak. soda
2 tsp. bak. powder
1 c. veg. oil
4 eggs
1/3 c. orange juice
2 tsp. vanilla
1 tsp. salt

Create 5 layers in the tube pan, alternating the apple mixture and batter. Start and end with the batter.
Bake in a 350* oven for about 1 1/4 hours.

Ready for the oven.

Out of the Oven

Cake is ready to go! Time for a slice!

Apple Squares with Cream Cheese Frosting

admin — Thu, 15 Oct 2009 01:12:46 +0000

Oh boy, apple season is killing me!! I have this nasty habit of indulging in sweets when I really shouldn’t. There are just some foods that I really enjoy, and apples are one of them. It doesn’t matter how they are prepared, plain, baked, or in a special recipe, I love them. This is one of these apple desserts that is very tasty. It has so many apples that one would think they have to be healthy. Sure. Go with that thought:

Apple Squares with Cream Cheese Frosting

1 1/3 cups unbleached flour
1 tsp. salt
3/4 tsp. baking soda
1 1/2 cups uncooked old-fashioned oats
3/4 cup butter
3/4 cup brown sugar
1/2 cup sugar
2 eggs
1 tsp. vanilla
2 cups chunky chopped apples

Cream Cheese Frosting
3 cups powdered sugar
1/4 cup butter
1 (3-ounce) package cream cheese
1 tsp. vanilla

1. Heat oven to 350°F.
2. Combine flour, salt, baking soda, and oatmeal. Set aside.
3. Beat butter, brown sugar and sugar in a large bowl. Beat in eggs and vanilla.
4. Add flour mixture. Beat until well mixed. Stir in apples.
5. Pour into greased 13×9-inch pan. Bake in a 350* oven for 33 to 38 minutes.Cool.

Frosting: Beat all ingredients until fluffy. Spread over squares. Sprinkle with cinnamon if desired. (Extra special touch)

Apple Brownies (Blondies) for October’s Pastry Club

admin — Sun, 04 Oct 2009 22:48:55 +0000

Since the organization of the Pastry Club, I have been pondering what I will prepare for my turn as the provider. I am sharing the spotlight with Brigitte, who is known for her great baking powers, so of course I must present some delectable treat that will at least compare with her dessert. I want to make something that will satisfy everyone’s sweettooth yet still be a little healthy. I selected October as my month of baking since it is cooler outside, it is the beginning of the fall eating season, and apples are ready! Everyone knows that an apple a day keeps the doctor away which means that if I use them in any baked good that product will be leaning to the healthy side. I have been to different orchards and have tried a few different varieties this year. Still, the cortland apple remains my favorite: crisp and with a tart bite to it! I make it a point to eat an apple every day. Can’t help it, always have done it, and plan to continue the habit. I know the peels are supposed to be healthy but I eat my apples without them. They tend to upset my digestive system so be gone with them! Okay, back to the subject at hand: my special dessert for my colleagues. I chose apple brownies as they are delicious and very tidy to eat. No mess, no forks, just a napkin is needed. These are both moist and tasty. They also make a great, portable breakfast!

Apple Brownies

2/3 C. butter
1 C. brown sugar
1 c. white sugar
2 eggs
1 1/2 C. flour
2 t. baking powder
1/4 t. salt
1 t. vanilla
1 C. apples, chopped fine
½ cup raisins
½ cup chopped nuts
Confectioner’s sugar

Cream butter and sugar. Add eggs and vanilla; mix well.
Add flour, baking powder, and salt; stir well. Stir in apples, nuts, and raisins..
Bake in a greased and floured 9 x 9 pan at 350° F. for 35-40 minutes.
Dust with confectioner’s sugar.

To lighten this recipe up, substitute 1/3 cup of the butter with applesauce. I have not made the lighter version of this recipe so I cannot guarantee the outcome.

Apple Oatmeal Mini Muffins for a New Mini Me

admin — Sun, 26 Apr 2009 00:22:09 +0000

Time to get healthy and smaller for the summer. Just the thought of muffins makes me think that I’m going to pack on the pounds but then I think mini muffins and I just mindfully got transformed into seeing weightloss. So mini muffins must be the way to go! These are healthy muffins. Don’t add any extra butter and they will remain healthy. Substitute whole wheat flour for the white, but remember the texture will be different. Mix the dry ingredients in one bowl, then the moist ingredients in another bowl, and then add them together. Don’t over mix, just stir until the batter is moistened.

Apple Oatmeal Mini Muffins

1 1/4 cups flour
3/4 cup oatmeal
1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 cup brown sugar
1 egg
3 tbsp. melted butter
8 oz. vanilla yogurt
1/2 cup applesauce

1. Blend dry ingredients. Blend egg, butter, yogurt, and applesauce in a separate bowl. Mix with dry ingredients.
2. Spoon into mini muffin tins and bake at 350* for 16-20 minutes. Test after 12 minutes.

Spiced Apple Muffins

admin — Tue, 21 Apr 2009 13:10:23 +0000

Leftover apples, the ones left in the refrigerator for a long period of time, need not be tossed out. Chop them up, add some spices, like fresh ground cinnamon, and mix them in a batch of muffins. Muffins are the answer to the longer baking breads. They are a great way to serve a small amount of baked goods without the muss and fuss of slicing a bread. It is the sister of the cupcake. Cupcakes are easier to deal with when serving to a crowd. The same can be said of the muffin. Want to really have the recipe reach more mouths? Make them into mini muffins by using the mini muffin pans and decrease the baking time. Not sure of the time? Remove them from the oven when a toothpick come out clean. No toothpicks? Use pasta.

Spiced Apple Muffins

2 cups flour
1/2 cup sugar
4 tsp. baking powder
1/2 tsp. salt
1/2 tsp. cinnamon
1 egg
1 cup milk
4 tbsp. melted butter
1 cup. chopped apples
Topping: 2 tbsps. sugar & 1/2 tsp. cinnamon

Sift dry ingredients . Beat egg and combine with milk and melted butter. Add dry ingredients and mix well. Fold in the chopped apples. Fill muffin tins. Mix topping and sprinkle on top. Bake 15-18 minutes in a 425* oven. Makes 12.

The Spice House’s Chicago Oldtime Spiced Sugar

admin — Fri, 20 Feb 2009 20:56:44 +0000

It is no secret that I love apples. I eat an apple or two a day. I usually eat them plain but once in a great while I have the urge to sweeten them up just a bit with cinnamon and sugar. I recently received a spice mix from The Spice House, a company based in Chicago, IL. A couple of weeks ago, I decided to sprinkle a bit of their Chicago Oldtime Spiced Sugar on my apple. Never should have done that as now when I crave an apple I have to add this little sprinkling of absolute heaven!! This sugar mix consists of sugar with China high oil cinnamon and cardamon pod. It then receives an extra intense flavor from Split Madagascar vanilla pods. Incredible!!! It is not overpowering, but rather a delicate, flavorful addition to any fruit, tea, toast, or coffee. I look forward to sampling some different spices from the Spice House.