Tag Archives: apples

Baked Apple Donuts

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These donuts are baked not fried and incorporate an apple into the batter. They have a great texture and are excellent with morning coffee.

Since it is Fall, you have to make these. There’s no way around it. It’s your duty.

 

Combine these ingredients in a bowl.

  • 1 1/2 cups flour
  • 1 3/4 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp nutmeg
  • 1/2 cup brown sugar

Use a fork to blend in 4 Tbs. cold unsalted butter until the mixture is crumbly.

In another bowl, whisk 1 egg.

Add to that:

  • 1 apple, peeled and shredded
  • 1/2 cup milk

Add that to the flour mixture. It will be a thick batter. Place the batter into a ziplock bag and cup off the tip. Using it like a pastry bag, fill the donut tin up about half way. (You don’t want to lose the donut hole)

Bake in a preheated 350F oven for about 20 minutes.

While they are still warm, dip the donuts into mixture of cinnamon and sugar.

They taste like an old fashioned plain donut with a kick. You totally get the nutmeg and a faint apple flavor.

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The first piece

For the love of apples

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I admit it, I have a weakness for apples. To me, apples are not just a seasonal treat. With the huge assortment of exotic and delectable fruits to be had, I love the simple, ordinary apple. You are likely to see many dishes with apple as the featured fruit here. I hope you enjoy this one. The recipe was originally for pineapple and a banana cake with pecans. I used apples, applesauce cake and walnuts instead. Apples are rich in dietary fiber and contain good quantities of vitamin C and beta-carotene. Apples also contain important flavonoids: quercetin, epicatechin, and procyanidin B2.  These compounds help protect the body from the effects of free radicals and they are a good source of B-complex vitamins. You just can’t go wrong with apples.

Apple Upside-down and Right-side-up Cake

Adapted from The American Heart Association Low-fat & Luscious Desserts

Upside-down ingrediants

1 Tbs light corn syrup

1/3 cup firmly packed light brown sugar

2 peeled, cored and sliced apples

The Cake

1 1/4 cups all-purpose flour

3/4 cup sugar

1 tsp baking powder

1/2 tsp baking soda

1 tsp cinnamon

1/8 tsp nutmeg

1/2 cup skim milk

1/2 cup unsweetened applesauce

1 large egg

1 Tbs. canola oil

Right-side-up ingredients

1/2 cup quick-cooking oatmeal, uncooked

2 Tbs chopped walnuts

2 Tbs light brown sugar

2 Tbs butter or margarine

1/2 tsp cinnamon

Preheat oven to 350F. For the upside down layer, drizzle corn syrup over bottom of pan; sprinkle with brown sugar. Arrange apple slices on brown sugar.

 Combine the dry ingredients in a large bowl. Add remaining cake ingredients and stir until combined. Pour this over the apples.

To minimize clean up, I combined the right-side-up ingredients in the same bowl as the cake. Use a fork to incorporate the butter or margarine into the oatmeal mixture.

Bake for 35 minutes or until a toothpick inserted in center comes out clean. Invert cake onto a plate and let cool for 30 minutes. Serve either side up!

Serves 10. Each slice contains 248 calories, 3 grams of protein, 48 grams of carbohydrates, 2 grams of fiber and 2 grams of fat.

I Yam what I Yam

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Buying rotten produce; now that is something that seriously troubles me. Yesterday, I went to the grocery store to buy a few necessities. You know, like chocolate, watermelon, sweet potatoes, honey and marshmellow fluff. Typical must haves for everyone, right? Well, I always have a container of fruit salad in the refridgerator for easy snacking. Generally I use whatever is on sale, usually a melon like cantaloupe, honeydew or watermelon, berries and an occasional orange or peach. I do this because I know we will eat more if it is all cut up and ready to go. So, last night I slice open the watermelon I bought just an hour before and yes, you guessed it; it was rotten. It’s like I had just taken five dollars out of my wallet and thrown it in the trash. The store I shop at has a 100% satifaction guarantee so I’m planning to get my five bucks back from the trash.

Anyway, I got the sweet potato I needed to make these Sweet Potato Walnut Spiced Muffins. I have shared this recipe with my facebook peeps but it is so darn good and nutritious that I had to share it here as well. It has sweet potato, which is full of flavonoid anti-oxidants, vitamins, minerals and dietary fiber. It also contains an apple and everyone knows that an apple a day keeps the doctor away. The recipe also calls for walnuts. They have lots of protein, fiber, and healthy monounsaturated fats. They may even lower cholesterol. My lifelong friend Lisa made the muffins even healthier when she tried out the recipe, by switching out the canola oil with unsweetened apple sauce, (Thanks Wisa!) and she also said she might use a bit less sugar next time around. I decided to try the applesauce switch but kept the original 3/4 cups of sugar. The recipe makes a dozen muffins, so try it and let me know what you think. Oh and in case you were wondering a yam is not a sweet potato. Enjoy!

Sweet Potato Walnut Spiced Muffins

1 cup flour

1 tsp. baking soda

¼ tsp. salt

1 tsp. cinnamon

½ tsp. nutmeg

4 Tbs. unsweetened applesauce (formerly canola oil)

¾ cups sugar

1 large egg

1 tsp. vanilla

1 large apple, peeled & grated

½ of a large sweet potato, peeled & grated

1 cup chopped walnuts

Preheat oven to 350 F and line muffin tin with paper liners. In a medium bowl, combine the dry ingredients. In a large bowl, combine applesauce (or oil)  and sugar and beat in the egg and vanilla until fluffy. Add grated sweet potato and apple and stir until combined. Add the dry ingredients and walnuts and mix until just combined.

Bake 20 minutes.