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| Apple Scones Via The Kitchen Magpie |
It's apple-picking season! One of the best parts of fall is heading to the local apple orchard and picking your own apples. It's a great way to spend an afternoon. Now, what to do with all those apples? We've found some delicious apple recipes for you to try out. Enjoy!
Apple Scones
Ingredients:
2 cups of flour
1/3 cup of sugar
2 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
1/4 cup of cold butter or margarine
1 cup of shredded apple
1/2 cup of milk
sugar and cinnamon for sprinkling if desired
Glaze:
1 cup powdered sugar
2 tbsp milk
1/2 tsp vanilla extract
Instructions:
Pre-heat your oven to 425 degrees. Combine all of your dry ingredients, and mix them together well. If you like spicier scones, add another 1/2 tsp cinnamon, or better yet, some nutmeg or cloves.
Cut in the 1/4 cup or margarine or butter.
Shred your apple. Add the shredded apple, then the milk and mix until they form a soft dough. Add a bit of flour if the dough is too sticky, it really depends on how moist your shredded apple is.
Knead a few times, working some extra flour into it until it is barely sticky. Divide into two balls of dough.
Flatten until they are two circles that are about 6 inches in diameter. If you like, scour lines on the top to divide them into 6 pieces.
Place them on a well greased baking sheet and sprinkle them with brown sugar and/or cinnamon.
Pop into the over and bake for 15- 20 minutes until they are golden brown. Remove and cool.
When the scones are cooled,, whisk together the glaze ingredients until they are smooth. Drizzle over the scones then let harden completely.
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| Apple Oat Greek Yogurt Muffins Via Running with Spoons |
Apple Oat Greek Yogurt Muffins
Author: Amanda @ Running with Spoons
Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 12 muffins
Ingredients:
1 cup (120 g) whole wheat pastry flour*
1 cup (80 g) old fashioned rolled oats**
1 1/2 tsp baking powder
1/2 tsp baking soda
1 tsp ground cinnamon
pinch of salt
1 large egg
1 cup (225 g) plain Greek yogurt
1/2 cup (120 ml) unsweetened applesauce
1/4 cup (50 g) brown sugar
1 tsp vanilla extract
1 medium-sized apple (120 g), peeled, cored, and grated
1/2 cup (80 g) raisins
Directions:
Preheat your oven to 350F (176C) and prepare a muffin pan by spraying the cavities with cooking spray or lining them with paper liners. Set aside.
In a large mixing bowl, combine the flour, oats, baking powder, baking soda, cinnamon, and salt. Set aside.
Lightly beat the egg in a separate bowl. Whisk in the yogurt, applesauce, brown sugar, vanilla, and grated apple, stirring until well-combined.
Add the wet ingredients to the dry ingredients, mixing gently until just combined. Fold in the raisins.
Divide the batter evenly among the 12 muffin cups, filling them almost to the top. Add a sprinkle of oats if desired.
Bake the muffins for 20-22 minutes, or until top is firm to the touch and toothpick inserted into the centre comes out clean. Allow the muffins to cool in pan for ~10 minutes before transferring to a wire rack to cool completely. Store them in an air-tight container for up to 5 days, or freeze them for up to 3 months.
Notes
* You can also use a mix of all-purpose and whole wheat. I'd suggest 1/2 cup (60 g) of AP and 1/2 cup (60 g) of whole wheat.
** Do not use quick oats. They are too fine and will dry out the muffins too much.
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| Apple Pie Bars Via Love Grows Wild |
Apple Pie Bars
Author: Liz Fourez
Prep time: 25 mins
Cook time: 50 mins
Total time: 1 hour 15 mins
Serves: 12
Ingredients
Crust:
2 cups all-purpose flour
1/2 teaspoon salt
12 tablespoons unsalted butter, cold and diced into cubes
1/4 cup 2% milk
1 egg yolk
Filling:
5 cups Granny Smith apples, peeled, cored, and diced
1 teaspoon vanilla extract
1/2 cup all-purpose flour
1/2 cup granulated sugar
1/3 cup packed brown sugar
1 1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
Topping:
1 egg white
1 1/2 tablespoons Turbinado sugar (or granulated sugar)
1/4 teaspoon cinnamon
Glaze:
1 cup powdered sugar
2 tablespoons 2% milk
1/2 teaspoon vanilla
Instructions
Preheat oven to 350ºF.
Pie crust: Add flour and salt to a food processor bowl and pulse ingredients together. Add cold, cubed butter and pulse until mixture resembles coarse crumbs. Add milk and egg yolk and pulse until mixture comes together and can be formed into a ball. Wrap dough in plastic wrap and refrigerate while preparing filling.
Filling: Place diced apples in a large mixing bowl. Add vanilla and toss to coat. In a separate bowl, whisk together flour, granulated sugar, brown sugar, cinnamon, and nutmeg. Pour flour mixture over apples and toss until evenly coated.
Assemble the pie: Divide pie crust dough into 2 equal portions. Roll first portion into a 13x9" rectangle on a lightly floured surface. Transfer dough into the bottom of an ungreased 13x9" baking dish by placing a rolling pin in the center of the dough, folding one side up over the pin, then folding the other side on top. Lift the rolling pin over the baking dish and unfold both sides into the dish. Carefully dump apples over the crust and spread them up to ½" around the edge of the crust. Roll out the 2nd dough portion i the same manner about ½" larger on each side. Transfer dough over apples and tuck sides of dough down into the baking dish, sealing the apples inside the crust. In a small bowl, whisk the egg white until foamy and brush over top of the pie. Combine the Turbinado sugar and cinnamon in another small bowl and sprinkle evenly over pie. Bake in preheated oven for 50-60 minutes until crust is golden brown. Remove from oven and allow to cool for at least 1 hour on a baking rack before cutting into squares. Serve bars drizzled with glaze (see instructions below) or with a scoop of vanilla ice cream.
Glaze: Combine all ingredients in a small bowl and whisk until smooth. Thin with additional milk if necessary and drizzle over bars.
Notes
- If you don't have a food processor, you can make the pie crust by hand also. Just use a pastry cutter to cut the butter into the flour mixture and use your hands or a spoon to add in the milk and egg until you can form the dough into a ball.
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