Recipe: Pumpkin-Apple Muffins with Streusel Topping

Yields: About 1-1/2 dozen.

Serves: 18

Ingredients:

  • 2-1/2 cups all-purpose flour
  • 2 cups sugar
  • 1 tablespoon pumpkin pie spice
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 eggs, lightly beaten
  • 1 cup canned pumpkin
  • 1/2 cup vegetable oil
  • 2 cups finely chopped peeled apples
  • TOPPING:
  • 1/4 cup sugar
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 1 tablespoon butter or margarine

Directions:

  • 1. In a large bowl, combine flour, sugar, pumpkin pie spice, baking soda and salt.
  • 2. Combine eggs, pumpkin and oil; stir into dry ingredients just until moistened.
  • 3. Fold in apples.
  • 4. Fill greased or paper-lined muffin cups three-fourths full.
  • 5. For topping, combine sugar, flour and cinnamon.
  • 6. Cut in butter until mixture resembles coarse crumbs; sprinkle 1 teaspoon over each muffin.
  • 7. Bake at 350° for 30-35 minutes or until muffins test done.
  • 8. Cool in pan 10 minutes before removing to a wire rack.

Notes:

Recipe found on Taste of Home/Pumpkin Apple Muffins

Recipe: Peach Jam

Yields: 12 Jars

Ingredients:

  • 8 to 10 Pounds of Peaches
  • 8 Pounds of Sugar

Directions:

  • Directions Bring water to a boil. Put peaches in the boiling water for just 1 minute or under. Take them out with a slotted spoon and place them in cold water. Peel and slice peaches. Discard peach pits. Put peaches into a large (wide-open) heavy bottom pot and add the sugar. Bring to a boil. Continue to boil mixture and stir frequently. Mixture will thicken in approximately 45 minutes to an hour. As mixture thicken, you must stir more frequently to ensure that it does not stick to the bottom of the pot. To test whether the jam is ready, place a cold metal spoon in the mixture and tilt. The jam should form a single stream.

Notes:

The faster you cook the jam the brighter the color will be.

Recipe: Apple Crisp Pancakes

Here is a wonderful recipe that you can make with those wonderful apples that you got from Apple Holler.

Yields: 13

Ingredients:

  • Streusel Topping:
  • 1/4 cup plus 2 tablespoons packed brown sugar
  • 1/4 cup all-purpose flour
  • 1/4 cup old-fashioned or quick-cooking oats
  • 2 tablespoons plus 2 teaspoons cold butter
  • Pancakes:
  • 2 cups Original Bisquick™ mix
  • 1/2 teaspoon ground cinnamon
  • 1 cup peeled diced Granny Smith apple (1/4-inch)
  • 1 cup milk
  • 2 eggs
  • Toppings, If Desired:
  • Powdered sugar
  • Real maple syrup
  • Sweetened whipped cream

Directions:

  • In medium bowl, mix brown sugar, flour, oats, cinnamon and nutmeg. Cut in butter using pastry blender or fork until mixture is crumbly. Set aside.
  • In large bowl, stir all pancake ingredients until well blended. Heat nonstick griddle to 350°F. or 12-inch skillet over medium-high heat. (To test griddle, sprinkle with a few drops of water. If bubbles jump around, heat is just right.) Brush lightly with vegetable oil or spray with cooking spray before heating to help prevent streusel from sticking to griddle.
  • For each pancake, pour 1/4 cupful batter onto hot griddle. Sprinkle each pancake evenly with scant 2 tablesppons Streusel mixture. Cook 2 to 3 minutes or until bubbly on top and dry around edges. Turn; cook other side until light golden brown around edges about 1 minute to 1 minute 30 seconds. Scrape off griddle between batches of pancakes if necessary.
  • To serve, serve pancakes Streusel side up and top as desired using any of the toppings listed.

Notes:

AppleDesign

Recipe: Strawberry-Apple Smoothie

This strawberry apple smoothie is made with yogurt. This is a very healthy tasty treat. Enjoy!

Yields: 3 cups

Ingredients:

  • 1 cup strawberry low-fat yogurt
  • 6 ounces strawberries
  • 1 Empire Apple cored and peeled
  • 1 tablespoon sugar or splenda or your choice of sweetener (honey, agave nectar, stevia)
  • 1 cup ice cubes

Directions:

  • Puree yogurt, strawberries, apple, and sugar in blender on high speed. With machine running, add ice through feed tube one cube at a time, until mixture is thick and smooth. Makes 3 cups.

Recipe: Strawberry Butter

Yields: 2-3/4 cups

Ingredients:

  • 10 ounces sliced strawberries
  • 1 cup butter, softened
  • 1 cup confectioners' sugar
  • Bagels, English muffins split or toast

Directions:

  • In a blender or food processor combine the strawberries, butter and sugar; cover and process for 3 minutes or until completely blended.
  • Serve with bagels, English Muffins or toast.

Recipe: Pear Apple Sauce

Ingredients:

  • 6 Anjou or Comice pears (slightly underripe), peeled and cut into large pieces
  • 4 apples (a combination of Granny Smith, McIntosh, and Golden Delicious)
  • 2 to 3 tablespoons fresh lemon juice
  • 1 cup apple juice
  • 1/2 cup sugar
  • 1 teaspoon finely grated lemon zest

Directions:

  • Core, peel, and cut the pears and apples into large chunks. In a large, heavy pot, toss with lemon juice to prevent discoloration.
  • Combine the pears and apples with the remaining ingredients and bring to a boil. Reduce the heat and simmer, partially covered, for 15 minutes or until the fruit is tender but not mushy.
  • Uncover the pot, stir and cook 5 minutes more. Adjust the flavors and remove from heat, stirring carefully so as not to break up the fruit too much. Cool to room temperature. Refrigerate, covered, for up to 4 days.

Recipe: Old Fashioned Apple Butter Pancakes

Yields: 12 - 16 Pancakes

Serves: 4 to 6 People

Ingredients:

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 3 tablespoon sugar
  • 1 teaspoon salt
  • 2 eggs
  • 1 cup milk
  • 3 tablespoons oil
  • 1/2 cup Apple Holler's Apple Butter
  • Apple Holler's Apple Butter Syrup & Butter

Directions:

  • Mix dry ingredients and eggs, milk, oil and applebutter for pancake batter. Treat griddle with shortening or non-stick spray. Heat to 350 degrees. Pour pancake batter to form pancakes. Turn when edges brown. Serve with our delicious Apple Butter Syrup.

Recipe: Easy Apple Rhubarb Jam

Serves: Many

Ingredients:

  • 3 cups diced rhubarb
  • 3 cups diced peeled apples
  • 2 cups white sugar
  • 1/2 cup water
  • 1 tablespoon ground cinnamon
  • 1 (2 ounce) package dry pectin

Directions:

  • In a large saucepan mix together the rhubarb, apples, sugar, water and cinnamon. Bring to a boil, then cook over medium heat for 20 minutes or until the fruit is soft. Stir in the pectin and boil for 5 minutes.
  • Ladle into sterile jars, wipe rims with a clean cloth or paper towel, and seal with new lids. Process in a bath of simmering water for at least 10 minutes, or as recommended by your local extension if you are at a high altitude. Store unopened jars in a cool dark place. Refrigerate jam after opening.

Recipe: Apple Breakfast Cake

Apple Breakfast Cake makes a warm, comforting treat anytime of the day. An apple coffee cake topping with streusel and filled with fresh apples.

Yields: about 12 pieces

Serves: 9 - 12 People

Ingredients:

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • ¼ cup granulated sugar
  • ⅛ teaspoon ground cinnamon
  • 1 cup packed brown sugar
  • 2 apples, peeled and diced
  • ¾ cup Apple Holler applesauce
  • 1 cup milk
  • 8 tablespoons butter, melted
  • Streusel Topping:
  • ½ cup all-purpose flour
  • ¼ cup packed brown sugar
  • 1 teaspoon ground cinnamon
  • ¼ cup oats
  • 4 tablespoons butter, diced

Directions:

  • Preheat oven to 350º F. Spray a 9x13 baking dish with nonstick cooking spray. Set aside.
  • Add all dry ingredients through brown sugar to a large bowl. Whisk together until well-combined. Add in diced apples, applesauce, milk, and melted butter. Stir until well-combined. Pour batter into prepared 9x13 baking dish.
  • In a small dish, combine all of the ingredients for streusel topping, mixing together with a pastry blender, a fork or even with your fingers. Add to the top of the apple breakfast cake batter.
  • Bake cake in preheated oven for 40-45 minutes until a cake tester inserted in the center comes out clean. Allow to cool for about 15 minutes before serving.
  • Cover cake slices tightly with plastic wrap or store in an airtight container for up to 3 days.

Recipe: All American Apple, Blueberry, & Cherry Freezer Jam

We’ve packed three favorite summer fruits into one glorious no-cook jam. It’s especially delicious on blueberry muffins or banana bread.

Yields: Makes seven or eight 8-ounce jars

Ingredients:

  • 1 pint (2 cups) fresh blueberries, chopped
  • 1 pint (2 cups) fresh or frozen tart cherries, chopped
  • 2 apples chopped
  • 3 3/4 cups sugar
  • 2 tablespoons lemon juice
  • 1 pouch liquid pectin

Directions:

  • In large bowl, combine blueberries, cherries, apples and sugar, stirring well. Let stand 10 minutes. In small bowl, combine lemon juice and pectin. Add to fruit; stir 3 minutes. (A few sugar crystals may remain.) Ladle quickly into scalded jars, leaving 1/2-inch head space. Cover immediately with tight lids. Let stand at room temperature 24 hours. Store in freezer