Apple Crisp Yummy and Healthy

Cinnamon Apple Crisp

SERVES: 8 INDIVIDUAL SERVINGS

 

INGREDIENTS

Apple Filling

• 2 large apples, a combination of varieties works best (I used a Honey Crisp, which is similar to Gala and also a green apple)
• ¼ teaspoon cinnamon
• 1 tablespoon butter, melted
• 2 tablespoons honey

Crumble Topping

• ¾ cup rolled oats
• ½ cup whole-wheat flour
• ½ cup walnuts, chopped (could also substitute pine nuts)
• 3 tablespoons butter, melted
• 2 tablespoons honey
• ¼ teaspoon salts 
• (Alternatively this dish can be baked together in one round pie plate.)

INSTRUCTIONS

1. Preheat the oven to 375 degrees F.
2. Slice the apples into thin 1" pieces. I do this by using an apple slicer and then cutting each slice two more times (both longways and crossways).
3. Toss the apples in a medium sized bowl with the cinnamon, butter, and honey. To make the honey slide right out of the tablespoon (as opposed to sticking) measure out the melted butter first.
4. Evenly divide the apple mixture into 8 half-pint jars (or together in one pie plate if using). Place the jars on a large baking sheet.
5. In the same mixing bowl combine the crumble ingredients including the oats, flour, walnuts, melted butter, honey, and salt. Evenly divide the mixture over top the seasoned apples in the jars.
6. Cover the jars with one large piece of foil and bake for 25 minutes. Remove the foil, turn the oven up to broil, and cook for 2 to 3 minutes longer or until the topping turns a light golden brown. Serve with homemade vanilla ice cream (if desired) and enjoy!

Here is the reference for this recipe:

http://www.100daysofrealfood.com/2013/11/19/cinnamon-apple-crisp-recipedinner-club/

Monkey Bread Easy and Delicious

Rhodes rolls. Put about 24 (or 16-18) in a sprayed bundt pan. Sprinkle 1 package butterscotch pudding mix and 1 C. brown sugar on top of rolls. Then drizzle 1 stick melted butter on top. (Nuts are optional- pecans or walnuts) Cover with plastic wrap and let rise. In the morning bake at 350* for 40 minutes. Wala!

Pumpkin Bread

1 (15 ounce) can pumpkin puree 4 eggs 1 cup vegetable oil 2/3 cup water 3 cups white sugar 3 1/2 cups all-purpose flour 2 teaspoons baking soda 1 1/2 teaspoons salt 1 teaspoon ground cinnamon 1 teaspoon ground nutmeg 1/2 teaspoon ground cloves 1/4 teaspoon ground ginger
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7x3 inch loaf pans.
In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.
*****we added chocolate chips to one of ours***

Pumpkin Muffins

 "1 2/3 C flour 1 C sugar 1 T pumpkin pie spice 1 t baking soda 1/4 t baking powder 1/4 t salt 2 eggs 1 C pumpkin 1/2 C melted butter 1 C chocolate chips Heat oven to 350*. Grease muffin tins. Mix flour, sugar, spices, soda, powder, and salt. Break eggs into another bowl and add pumpkin and butter. Whisk until blended. Stir in chic chips. Pour over dry ingredients and fold until moistened. Scoop batter evenly intomuffin cups. Bake 20-25 min."

Sugar Cookie Bars

Yield: about 60 bars (depending on how big you cut them)
Time: about 40 minutes + time to cool and frost
Recipe from MyDearMother 
PRINT RECIPE

Cookies: 
1 1/2 C sugar
1 C butter, softened
8 oz cream cheese, softened
1 egg
1/2 t almond extract
1 t vanilla
1/2 t baking soda
1 t baking powder
2 1/2 C flour


Frosting:
1/2 C butter softened
4 oz cream cheese, softened
3 1/2 C powdered sugar
3-5 T milk
1 t vanilla
food coloring

1. In a large mixing bowl or stand mixer beat the butter, cream cheese, sugar, and egg until nice and frothy. About 4 minutes.
2. Add the vanilla and almond extract and beat for 1 minute more.
3. In a small bowl combine the flour, baking powder and baking soda. Mix them around so that all ingredients are well incorporated.
4. Add the flour mixture to the butter mixture and beat for about 2 minutes.
5. Press the dough into a large jelly roll (cookie sheet) pan.
6. Bake at 350 degrees for 20 minutes.
7. Let the pan cool completely.
8. Time to make the frosting! In a medium sized bowl (or your stand mixer) combine the butter and cream cheese. Beat for about 2 minutes.
9. Add the powdered sugar, milk, vanilla and food coloring. Mix for 1-2 minutes or until smooth.
10. Frost your pan of cookies. Cut the cookies into bars and serve!

Snickerdoodle Muffins

Snickerdoodle Muffins

original recipe: http://www.eatmedelicious.com/2007/12/snickerdoodle-muffins.html

Ingredients:

• 2 sticks unsalted butter
• 1 cup sugar
• 2 tsp vanilla
• 2 eggs
• 3/4 tsp baking soda
• 3/4 tsp baking powder
• 3/4 tsp cream of tartar
• 3/4 tsp freshly grated nutmeg
• 1 1/4 cup sour cream
• 2 1/4 cups all purpose flour
• 1/2 cup sugar and 1 TBSP cinnamon mixed together for rolling

Instructions:

1.Cream the butter and sugar until soft about 3 to 5 minutes. Add in the vanilla. Add in the eggs one at a time and mix until each is incorporated.

2.In a separate bowl, mix together the flour, baking soda, baking powder, cream of tartar and nutmeg.

3.Add the flour mixture and the sour cream alternately to the egg-butter mixture in the additions. Start with the flour and end with the flour. Scrape the bowl occasionally.

4. Using an ice cream scoop, scoop out muffin batter one at a time and drop into a shallow bowl filled with the cinnamon sugar mixture. Roll the muffin around in the mixture until it is covered completely in cinnamon sugar. Place muffin into muffin tin. Depending on the size of your tins, you should get about 12 to 14 muffins. Bake them for approx. 20-22 minutes in a 350F oven or until they are golden brown.
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Belgian Waffles

6:16pm

Meagan Wilson Nelson

INGREDIENTS:
2 large eggs
1 3/4 cups (14 ounces buttermilk)
1/2 cup butter, melted and cooled to room temperature
2 teaspoons vanilla extract
1 3/4 cups (7 1/4 ounces) all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt

DIRECTIONS:
In a medium-sized bowl, beat together the eggs, buttermilk, melted butter, and vanilla. In another bowl whisk together the dry ingredients; combine the wet and dry ingredients just until smooth.

For an 8-inch round waffle iron, use about 1/3 cup batter (adjust according to waffle iron size). Cook for 2 to 3 minutes, until the iron stops steaming. If making cheese waffles, pour 1/3 cup batter on waffle iron and sprinkle 2-3 tablespoons shredded cheddar cheese over batter before closing iron.

Recipe Source: from King Arthur Flour’s Baking Companion