I am ready for a trip up the East Coast to see the beauty of Fall colors, not that we have one in our near future but it sounds like a great idea! I just love Fall and I miss those Northern Michigan Fall days where you can just smell Fall in the air and the colors of orange, brown, yellow and red that are so vibrant in those trees covering the hills surrounding those great Northern Mi. lakes that it takes your breath away! There are some amazing lakes in the northern half of the Lower peninsula of MI so the contrast of the blues of the lakes and the surrounding colorful woods is just a true sign of God’s expression of beauty! Ok, back to TN now where the grass is green and the temp today is 75 how about some Apple recipes to at least make us feel like it is Fall – it just gets a bit delayed here in the South!
- 1/2 cup butter, softened
- 1 cup sugar
- 1 egg
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 2-1/2 cups chopped peeled tart apples
- 1/2 cup chopped pecans
- In a large bowl, cream butter and sugar until light and fluffy. Add egg. Combine the flour, baking soda and cinnamon; gradually beat into the creamed mixture. Fold in apples and pecans.
- Transfer to a greased 9-in. square baking pan. Bake at 350° for 32-38 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Yield: 9 servings.
- 1 sheet refrigerated pie pastry
- 2 cups thinly sliced peeled tart apples
- 1/4 cup sugar
- 2 teaspoons all-purpose flour
- 1 teaspoon lemon juice
- 1/4 teaspoon ground cinnamon
- 1-1/2 cups canned pumpkin
- 1 cup fat-free evaporated milk
- 1/2 cup egg substitute
- 1/2 cup sugar
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/8 teaspoon ground nutmeg
- 1/2 cup all-purpose flour
- 3 tablespoons sugar
- 4-1/2 teaspoons cold butter
- 3 tablespoons chopped walnuts
- On a lightly floured surface, unroll pastry. Transfer pastry to a 9-in. deep-dish pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges. In a large bowl, combine the apples, sugar, flour, lemon juice and cinnamon. Spoon into crust.
- In another large bowl, whisk the pumpkin filling ingredients. Pour over apple mixture. Bake at 375° for 30 minutes.
- For topping, combine flour and sugar. Cut in butter until crumbly; stir in walnuts. Sprinkle over pie.
- Bake 20-25 minutes longer or until a knife inserted into pumpkin layer comes out clean (cover edges with foil during the last 15 minutes to prevent overbrowning if necessary).
- Cool on a wire rack. Refrigerate leftovers. Yield: 10 servings.
- 3 pounds tart apples, peeled and sliced
- 10 slices cinnamon-raisin bread, cubed
- 3/4 cup packed brown sugar
- 1/2 cup butter, melted
- 1 teaspoon almond extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cardamom
- 1/8 teaspoon salt
- 1 cup heavy whipping cream
- 2 tablespoons sugar
- 1 teaspoon grated lemon peel
- 1/2 teaspoon almond extract
- Place apples in an ungreased 4- or 5-qt. slow cooker. In a large bowl, combine the bread, brown sugar, butter, extract, cinnamon, cardamom and salt; spoon over apples. Cover and cook on low for 3-4 hours or until apples are tender.
- In a small bowl, beat cream until it begins to thicken. Add the sugar, lemon peel and extract; beat until soft peaks form. Serve with apple mixture. Yield: 8 servings.