Spiced Apple Oatmeal Bread

1 c oats
1 c flour
1 tsp baking soda
1/2 tsp ground cardamom
1 tsp ground cinnamon
1/8 tsp ground cloves
1/8 tsp ground nutmeg
1/3 c oil
1/3 c milk
1/3 c honey
1 egg
4 small apples, peeled, cored, diced

Combine dry ingredients; mix well.

Combine wet ingredients; mix well.

Stir wet ingredients into dry ingredients; stir until just combined.

Gently stir in diced apples.

Bake at 350 degrees in a greased loaf pan for 45-50 minutes or until a tester comes out clean.

NOTES
Recipe from the blog Cheap Healthy Good.
Nice mix of spices. Good bread.

Plum Kuchen

1/2 c sugar
1 c butter
2 eggs
1/4 tsp cinnamon
1/8 tsp cloves
1 1/2 tsp almond extract
1/2 Tbsp lemon juice
2 1/2 c flour
1 1/2 tsp baking powder
1/2 c ground almonds
2 lbs plums (or apples or peaches) quartered
brown sugar
cinnamon
butter

Cream together sugar and butter. Add eggs and beat well. Stir in cinnamon, cloves, extract and lemon juice.

Sift together flour and baking powder. Stir into sugar mixture. Stir in almonds. Chill dough for 1 hour.

Press dough into a 9" x 13" baking pan. Arrange fruit over dough in rows. Sprinkle with brown sugar and cinnamon. Dot with butter.

Bake at 375 degrees for 35 minutes.

NOTES
Untried.
From "From Amish and Mennonite Kitchens" by Phyllis Pellman Good and Rachel Thomas Pellman.

Apple Fritters

1 c flour
1 1/2 tsp baking powder
1/2 tsp salt
2 Tbsp sugar
1 egg, beaten
1/2 c + 1 Tbsp milk
1 1/2 c apples, peeled and diced

Sift dry ingredients together. Beat egg and add milk. Pour into dry ingredients and stir until batter is smooth. Add apples to batter and blend well.

Drop by spoonfuls and fry in hot oil in a heavy skillet. Fry until golden brown on both sides.

Variation: Apples may be cored and sliced in round rings. Dip in batter and fry until golden brown.

Notes
Untried.
From: "From Amish and Mennonite Kitchens" by Phyllis Pellman Good and Rachel Thomas Pellman

Pumpkin Apple Streusel Muffins

2 1/2 c flour
2 c sugar
1 Tbsp pumpkin pie spice
1 tsp baking soda
1/2 tsp salt
2 beaten eggs
1 c pumpkin puree
1/2 c vegetable oil
2 c peeled chopped apples

Preheat oven to 350 degrees; prepare 18 muffin cups.

Combine dry ingredients. In a separate bowl, combine eggs, pumpkin and oil; add to dry mixture and mix well. Fold in apples.

Streusel:
2 Tbsp flour
1/4 c sugar
1/2 tsp cinnamon
4 tsp butter

Combine flour, sugar and cinnamon. Cut in butter until mixture is crumbly. Sprinkle over muffins.

Bake 35-40 minutes at 350 degrees.

NOTES
From allrecipes.com.
In place of pre-made pumpkin pie spice, I use any combination of cinnamon, allspice, cloves, and/or nutmeg.
The streusel makes too much -- I usually double the muffin batter but keep the amount of topping the same.
Family favorite!

Cranberry Apple Crisp

4 cups sliced apples
2 cups fresh cranberries
1/4 cup brown sugar

Combine fruit with brown sugar and spread in a greased 2-quart dish.

3/4 cup brown sugar
3/4 cup flour
1 cup oatmeal
4 Tbsp butter
1 Tbsp oil
1/2 to 1 tsp cinnamon

Combine topping ingredients, cutting butter into dry ingredients until mixture resembles coarse crumbs. Sprinkle over fruit. Bake at 350 for 45-50 minutes or until fruit is soft.

NOTES
Source unknown.
Delicious! Cranberries really liven up a standard apple crisp.
The topping makes way more than you really need; could probably cut it in half and still be okay.

Butternut Soup with Pears and Apples

1 Tbsp butter
1 c chopped onion
3/4 c chopped celery
4 c peeled cubed butternut squash
1 3/4 c water
1 c peeled chopped cooking apple
1 c peeled chopped Anjou pear
1/2 c apple juice
1/4 tsp salt
1/8 tsp pepper
1 (14 1/2 oz) can vegetable broth
1 bay leaf
3 Tbsp maple syrup

Melt butter in a stock pot over medium-high heat. Add onion and celery and saute 4 minutes or until tender. Add all remaining ingredients except syrup; bring to a boil. Partially cover, reduce heat and simmer 30 minutes or until tender. Discard bay leaf. Process soup in food processor in batches until smooth. Return pureed soup to pan and stir in syrup. Cook over medium heat 5 minutes or until heated through.

NOTES
From Cooking Light.
Pears and apples add a nice sweetness to the soup.
Not hearty enough for a main dish.

Cheddar Pancakes with Sauteed Apples and Bacon

1 1/3 c all-purpose flour
1 Tbsp sugar
1 1/4 tsp baking powder
1/4 tsp salt
1/4 tsp baking soda
1/4 tsp ground nutmeg
1 1/3 c plain yogurt
1 1/4 c shredded extra-sharp Cheddar cheese
2 Tbsp water
2 Tbsp Dijon mustard
2 tsp vegetable oil
1 egg, lightly beaten
1 egg white, lightly beaten

Combine first six ingredients in a large bowl. Combine remaining ingredients; add to flour mixture, stirring until smooth. Spoon about 1/4 c batter onto a hot nonstick griddle. Turn pancakes when tops are covered with bubbles and edges look cooked. Serve with sauteed apples and bacon. Makes 12 pancakes.

Sauteed Apples and Bacon:

2 bacon slices
8 c peeled, sliced Granny Smith apples
2 Tbsp sugar

Cook bacon until crisp. Remove bacon from pan, reserving drippings in pan. Crumble bacon and set aside. Add apples and sugar to drippings in pan. Saute 10 minutes or until apples are golden. Stir in bacon; serve over cheddar pancakes.

NOTES
From Cooking Light.
Untried.

Cinnamon Apple Cake

1 3/4 c sugar, divided
6 oz cream cheese, softened
1/2 c butter, softened
1 tsp vanilla extract
2 eggs
1 1/2 c all-purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
2 tsp ground cinnamon
3 c peeled chopped apples

Beat 1 1/2 c sugar with cream cheese, butter and vanilla until well blended. Add eggs one at a time; beat well after each.

Combine flour, baking powder and salt. Add to sugar mixture; beat until blended.

Combine 1/4 c sugar with cinnamon. Combine apples and 2 Tbsp cinnamon sugar; stir into batter. Pour batter into a prepared 8" springform pan and sprinkle with remaining cinnamon sugar.

Bake at 350 degrees for 1 hour 15 minutes or until cake pulls away from side of pan. COol completely on a wire rack. Cut with a serrated knife.

NOTES
From Cooking Light.
Untried.