Recipe: Grilled Peaches with Vanilla Ice Cream

Ingredients:

  • 2 tablespoons light brown sugar
  • 1/2 teaspoon cinnamon
  • 4 fresh peaches
  • grapeseed oil (or vegetable oil)
  • vanilla ice cream

Directions:

  • In a small bowl, combine brown sugar and cinnamon.
  • Cut peaches along the seam all the way around and twist halves off the pit.
  • Brush cut sides with grapeseed oil or vegetable oil.
  • Cook, cut side down, on a hot grill until fruit has grill marks, 3 to 4 minutes.
  • Brush tops with oil, turn over, and move to indirect heat.
  • Sprinkle cut sides with cinnamon sugar.
  • Cover grill and cook until sugar is melted and fruit is tender, 10 to 15 minutes.
  • Serve with vanilla ice cream (sprinkle on extra cinnamon sugar if you like).

Recipe: Fruit Salad with Honey Yogurt

Fresh Fruits Salads are so refreshing to eat in the middle of summer. Top it with honey vanilla yogurt and you have quite the treat!

Yields: 6 cups

Serves: 4 to 6 Servings

Ingredients:

  • 6 cups of fruit - watermelon cubed, blueberries, grapes, apple or pear pieces, bananas
  • 2 cups yogurt
  • 2 T. Honey
  • 1/2 t. vanilla extract

Directions:

  • Combine the yogurt, honey, vanilla extract, and vanilla bean seeds in a bowl and set aside.
  • Combine the orange juice and banana slices in a separate bowl.
  • Add the berries and grapes and gently mix the fruit mixture together.
  • Spoon the fruit into serving bowls and top with the yogurt.

Recipe: Easy Apple Dumplings

With all those delicious apples that you pick from apple holler, here is an easy and delicious recipe for you.

Ingredients:

  • 4 tablespoons granulated sugar
  • Cinnamon (to taste)
  • 2 Granny Smith apples
  • 1 (10 biscuit) can Pillsbury Flaky Biscuits
  • Sauce:
  • 1 stick butter or margarine
  • 1 cup granulated sugar
  • 1/4 cup milk

Directions:

  • Mix the sugar and cinnamon together. Peel the apples; cut them into strips. Roll the apple strips in the cinnamon sugar mixture until the apples are coated.
  • Pull each biscuit in half making 20 thin biscuits. Place an apple section in the middle of each biscuit piece. Overlap the edges and press lightly to seal. Place the dumpling fold side down in a 13x9x2 baking pan that has been coated with cooking spray.
  • For the sauce, melt the stick of butter in a saucepan. Add the sugar and milk. Stir until the sugar is dissolved. Pour over the dumplings. Bake at 400° for about 15 minutes or until the dumplings are lightly browned.

Recipe: Chocolate and Applesauce Brownies

Ingredients:

  • 1 cup all-purpose flour
  • 1 cup milk powder
  • 3/4 cup unsweetened cocoa powder
  • 1/2 cup brown sugar
  • 1/2 cup sugar
  • 1 teaspoon baking soda
  • 2 cups unsweetened applesauce

Directions:

  • Preheat oven to 350°F. Lightly grease a 7-by-12-inch baking tray.
  • Combine flour, milk powder, cocoa, brown sugar, sugar, and baking soda in a large bowl. Whisk well. Add applesauce and stir until combined.
  • Pour into prepared baking tray and bake 25 to 30 minutes, until cake is springy. Cool and cut into squares

Recipe: Chewy Apple Oatmeal Cookie

This is a wonderful oatmeal cookie recipe with apple pieces and cinnamon. Claims are that these cookies are… “the softest and chewiest I have ever made. My family loved the apple, but I am a chocoholic, so I made the recipe again but with chocolate chunks and pecans. It was equally amazing.”

Try adapting it by adding cranberries, raisins, chocolate chips, and nuts! Can Also add some nutmeg and ginger to add a little more spice.

Have Fun and Enjoy!

Yields: 4 dozen

Serves: One Cookie Monster or about a dozen humans if they have 4 cookies each.

Ingredients:

  • 1 cup butter, softened
  • 1 cup packed brown sugar
  • 1/2 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1-1/2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1 teaspoon baking soda
  • 1/2 cup chopped dried or fresh chopped apples
  • 3 cups old-fashioned oats

Directions:

  • In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs and vanilla. Combine the flour, cinnamon, baking soda and salt; gradually add to creamed mixture and mix well. Stir in oats and apples.
  • Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 10-12 minutes or until golden brown.
  • Let stand for 1 minute before removing to wire racks.

Recipe: Caramel Apple Pizza

This dessert pizza has a yummy caramel cream cheese sauce with caramel drizzled over the sliced apples.

Yields: 8 pieces

Ingredients:

  • 1 pkg. (8oz.) cream cheese, softened
  • 1/3c. and 1/4c. Apple Holler's Homemade Caramel Sauce
  • 1 (14oz.) Italian Pizza Crust
  • 2 Large Apples (like Empire) cored and sliced thinly
  • 1/4 tsp. ground cinnamon
  • 1 Tbsp. sugar
  • 1/3 c. coarsely chopped cashews

Directions:

  • Combine cream cheese and 1/3 c. caramel apple sauce until well blended. Place pizza crust on baking sheet. Spread mixture evenly to within 1 in. of edge.
  • Toss apples with cinnamon and sugar until evenly coated. Arrange apple slices in spoke fashion over cream cheese mixture.
  • Sprinkle with nuts.
  • Bake in preheated oven 350F oven for 18 to 20 min. or until apples are tender. Serve warm.

Recipe: Blueberry Zucchini Bread

Ingredients:

  • 3 eggs, lightly beaten
  • 1 cup vegetable oil
  • 3 teaspoons vanilla extract
  • 2 1/4 cups white sugar
  • 2 cups shredded zucchini
  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 tablespoon ground cinnamon
  • 1 pint fresh blueberries

Directions:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease 4 mini-loaf pans.
  • In a large bowl, beat together the eggs, oil, vanilla, and sugar. Fold in the zucchini. Beat in the flour, salt, baking powder, baking soda, and cinnamon. Gently fold in the blueberries. Transfer to the prepared mini-loaf pans.
  • Bake 50 minutes in the preheated oven, or until a knife inserted in the center of a loaf comes out clean. Cool 20 minutes in pans, then turn out onto wire racks to cool completely.

Recipe: Autumn Apple-Squash Crisp

Ingredients:

  • 4 1/2 cups butternut squash - peeled, seeded, and cut into 3/4-inch chunks
  • 2/3 cup packed brown sugar
  • 1/2 cup all-purpose flour
  • 2 eggs
  • 2 teaspoons milk
  • 2 teaspoons vanilla extract
  • 2 teaspoons ground cinnamon
  • 2 teaspoons ground nutmeg
  • 1/2 teaspoon ground cloves
  • 4 large Granny Smith apple - peeled, cored and chopped
  • 2 large carrots, peeled and shredded
  • 1 cup raisins
  • Topping:
  • 2 cups rolled oats
  • 1 cup wheat bran
  • 1 cup packed brown sugar
  • 1/2 cup whole wheat flour
  • 1 tablespoon ground cinnamon
  • 1/2 cup melted butter

Directions:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
  • Pour about 1 inch of water into the bottom of a pan. Place the squash into a steamer basket fitted into the pan. Bring to a boil, then reduce heat to medium, cover, and steam the squash until tender and easily pierced with a fork, about 15 minutes. Cool.
  • Place the squash, 2/3 cup brown sugar, 1/2 cup all-purpose flour, eggs, milk, vanilla, 2 teaspoons cinnamon, nutmeg, and cloves in the bowl of a food processor. Pulse until the mixture is smooth. Pour into a large mixing bowl. Stir in the apples, carrots, and raisins until evenly blended. Spread the mixture over the bottom of the prepared baking dish.
  • Mix together the rolled oats, wheat bran, 1 cup brown sugar, 1/2 cup whole wheat flour, and 1 tablespoon cinnamon with the melted butter in a bowl until crumbly. Spoon the topping over the apple-squash mixture.
  • Bake in preheated oven until top is golden brown and the apples are tender, 30 to 45 minutes.

Recipe: Apple-Berry Brunch Bake

Ingredients:

  • Filling:
  • 4 C. peeled, thinly sliced apples (about 4 medium)
  • 2 C. fresh or frozen blueberries (do not thaw) or sliced strawberries
  • 1/4 C. firmly packed brown sugar
  • 1/4 C. frozen orange juice concentrate (thawed)
  • 2 Tbs. all-purpose flour
  • 1 tsp. ground cinnamon
  • Topping:
  • 1 C. Quaker® Oats (quick or old fashioned, uncooked)
  • 1/2 C. firmly packed brown sugar
  • 5 Tbs. margarine or butter, melted
  • 2 Tbs. all-purpose flour

Directions:

  • Heat oven to 350°F.
  • Spray 8-inch square glass baking dish with cooking spray.
  • For filling, combine all ingredients in large bowl; mix until apples are evenly coated. Spoon into baking dish.
  • For topping, combine all ingredients in small bowl; mix well. Sprinkle evenly over fruit.

Recipe: Apple Spice Truffles

Ingredients:

  • 2/3 cup Apple Holler apple cider
  • 1/3 cup heavy cream
  • 12 ounces milk chocolate, finely chopped
  • 1 cinnamon stick
  • 12 ounces chocolate candy coating
  • 4 graham crackers

Directions:

  • Pour the apple cider into a small saucepan and add the cinnamon stick to the pan. Place it over medium heat to simmer until the concentrate is reduced by half. This process will take 10-15 minutes, but keep checking it until you have 1/3 cup of highly concentrated apple cider.
  • Add the cream to the 1/3 cup concentrated apple cider in the saucepan, and bring this liquid to a boil. Meanwhile, place the chopped milk chocolate in a large bowl.
  • Once the cream-apple cider mixture is boiling, pour it through a strainer (to catch the cinnamon stick) over the chopped chocolate. Use a whisk to gently stir the chocolate until it melts and you have a smooth, shiny mixture. This is your ganache.
  • Press a layer of cling wrap on top of the ganache and refrigerate it until it is firm enough to scoop and roll, about 2 hours.
  • Once the truffle mixture is firm but not solid, dust your hands with cocoa powder and roll the ganache into small 1-inch balls.
  • You should get 40-48 truffles, depending on how large you make them.
  • Return the balls to the refrigerator until they’re very firm, another 30 minutes.
  • While you’re waiting for the truffle to firm up, crumble the graham crackers into crumbs using a food processor or by rolling over them with a rolling pin. Then melt the chocolate candy coating in the microwave, stirring after every 30 seconds to prevent overheating.
  • Once the coating is melted and smooth, and the truffles are very firm, use a fork or dipping tools to dip the truffles into the melted coating. Remove them from the coating and let the excess drip back into the bowl. Place the dipped truffle on a foil-lined baking sheet and while the chocolate is still wet, sprinkle the top liberally with the crushed graham crackers.
  • Refrigerate the truffles to set the chocolate coating, for about 10 minutes. Apple Spice Truffles can be stored in an airtight container in the refrigerator for up to a week, but bring them to room temperature for serving for the best taste and texture.