Coram Deo

Although fall is quickly sliding into winter, and winter has already arrived in many places, I wanted to share a few yummy fall apple recipes.

The first one is for Apple Pancakes with Yogurt and Apple Syrup

6 cups apple cider
1 cup plain yogurt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
6 tablespoons chunky applesauce
2 cup whole-wheat pancake mix (I make my own)
2 cup milk
2 egg, slightly beaten (or 1 whole egg plus one egg white)
6 tablespoons chunky applesauce
Coconut or whatever oil you cook with
Extra cinnamon for Garnish

First you need to make the syrup (it can be stored for up to a week in the fridge). You will need 6c of apple cider to make 1c of syrup.

Pour the cider in a pot that is large enough to be no more than half filled. Place the pan over high heat, and bring to a boil. Reduce the heat to medium, a very slow boil, and cook for about 30 minutes. Cook until the cider is reduced to one cup. Set aside.

Next, in a small bowl, combine yogurt, cinnamon, nutmeg, and 6 tablespoons applesauce. Refrigerate until ready to serve. In a large bowl, combine milk, eggs, and 6 tablespoons applesauce.

Stir in pancake mix. Mix well enough to moisten, do not over mix. If the batter is too thick add a little water. Heat a griddle over medium heat. When skillet is hot, lightly grease. Add batter, making medium pancakes, about 1/2 cup batter per pancake.

Cook until tiny bubbles form on top, peek under the edge, turn when pancake is golden brown and continue to cook. Place on a platter and keep pancakes and 4 serving plates warm in a heated oven. To serve; slightly overlap 5 pancakes on a warm plate. Drizzle Cider Syrup over the pancakes (about 1/2 cup) and top with a dollop of spiced Yogurt, garnish with an additional sprinkle of cinnamon. SOO Good!

Yield 4 servings.

I love baked apples, and they can be equally good for breakfast or dessert. Especially if you try to keep them a little healthy J

4 medium cooking apples
¼ cup currents or raisins
¼ cup cranberries, fresh or dried, chopped
2 tablespoons brown sugar or sucanat
2 tablespoons butter or margarine, melted
½ teaspoon cinnamon
¼ teaspoon nutmeg
1/3 cup apple cider or apple juice
4 tablespoons vanilla yogurt, optional
Sprinkle of Cinnamon for garnish

1. Core apples. I think it would work better to leave a little bit at the bottom (non-stem end) to help keep the filling in. You can use a paring knife. Put the cored apples in lemon water if you are afraid they will brown.
2. In a medium bowl, combine currents, cranberries, brown sugar, butter, cinnamon, and nutmeg. Stuff each apple with spiced fruit mixture.
3. Place apples in a greased 8x8-inch baking dish. Pour apple cider over apples. Bake 350 degrees F for 45 to 50 minutes.
4. Serve warm with a little concentrated apple cider or juice in the bottom of the pan. Top each apple with 1- tablespoon vanilla yogurt or cream and a sprinkle of cinnamon, if desired. For smaller serving, cut each apple in half and garnish.

You can skip the cider and they will still be really good. Get creative with your fillings, you can use most anything you have on hand.

The next one is a salsa that is great with grilled or oven roasted chicken. Especially if you marinate the chicken in equal parts white wine and apple juice, with a dash of salt and pepper.

2 cups Fuji apples, halved, cored and chopped
3/4 cup (1 large) Anaheim chile pepper, seeded and chopped
1/2 cup chopped onion
1/4 cup lime juice
salt and pepper to taste

It needs to be refrigerated an hour or so for the flavors to meld.

I haven’t made this one, but it looks interesting.

Apple and Carrot Casserole

6 large carrots
5 large Rome or York apples
5 Tbsp. sugar
5 Tbsp. flour
1/2 tsp. nutmeg
1 Tbsp. butter
1/2 cup orange juice

Slice carrots thinly and cook in salted water for 5 minutes; drain. Slice apples and cook in clear water 5 minutes; drain.

Layer carrots and apples in casserole. Mix sugar, flour and nutmeg; sprinkle on top. Dot with butter. Pour orange juice over all. (Can be made ahead and baked just before serving). Bake 30-40 minutes in 350 oven. Makes 6 servings.

I also really like baked apples and potatoes

I just take one potato and half an apple per person, slice them fairly thin, and layer them in a greased baking dish. Each layer should have both potatoes and apples. Between each layer sprinkle some flour, salt and pepper, and a dash of nutmeg over the top.

When you get to the top, put a few dots of butter, grated parmesan cheese, and pour enough milk to cover. Sometimes a put a layer of cheese in the middle and add a couple of egg yolks to the milk.

You can also vary the seasonings, adding curry or creole seasoning is good. I’ve even added shredded, cooked chicken for an easy main dish.

Bake it at 375 for about an hour or until tender.

Fried Sweet Potatoes and Apples are really good

Enjoy!