Nov. 2, 2007 - Apples
Apples are one of my favorite things to bake with. We were blessed with a couple of huge boxes of free apples from "a friend of a friend" a few weeks ago. Though they weren't really baking apples, I managed to use them in a few recipes I had been wanting to make for awhile. My mom and I also made a few batches of apple butter and apple sauce, the first canning we had done at a high altitude, which really wasn't that different. And there are still quite a few apples left!
Here are a couple of the recipes I made:
Apple Turnovers
Crust:
1 cup flour
1/2 t salt
1/3 c butter or Crisco
3 oz cream cheese
Filling:
1 1/2 c finely chopped apples
1/4 c sugar
1/4 tsp cinnamon
dash nutmeg
Combine crust ingredients like you would a pie crust - first, mix together flour and salt. Cut in the shortening evenly. Then rub in the cream cheese until evenly moistened. Make into 4 to 6 little balls. Chill. Mix together filling ingredients. Preheat oven to 400. Roll out each ball of dough, not too thin, into a square. Spoon filling into half of each square to make individual turnovers. Don't over fill, or turnover will tear. Then fold each square carefully in half, to make a triangle. Seal edges with a fork. Bake at 400 for 20 minutes. If desired, sprinkle with powdered sugar.
I doubled the above recipe, and made eight turnovers. This was my first time making turnovers, and most of them didn't turn out that great looking as the original directions were much "simpler." Because we had leftover Apple Pizza from the night before, we saved them for breakfast the next morning, and they were still good. 
Apple Muffins
2 c all-purpose flour
1/2 c white sugar
1 Tbsp baking powder
1/2 tsp salt
3/4 c apple juice
1/3 c vegetable oil
1 egg
1 c apples, peeled, cored, and finely diced
Heat oven to 400 degrees. Grease 12 muffin cups or line with paper liners. In a small bowl, combine flour, sugar, baking powder, cinnamon, and salt, and mix well. In a medium bowl, combine apple juice (I used some freshly squeezed apple cider), oil, and egg, and mix well. Add dry ingredients all at once. Stir just until dry ingtedients are completely moistened. Batter will be lumpy for some strange reason. 
Stir in chopped apples, and fill muffin cups, about 2/3 full. Bake for 18 to 22 minutes at 400 degrees or until toothpick tests done. Cool a minute before removing from pan. If using paper liners, cool completely before eating. Otherwise, the muffin will stick dreadfully to them.
I also made a yummy recipe called "Country Apple Crumb Cake" which has four parts - crumb cake, layer of crumb topping, layer of apples, and remaining crumb topping. But the pan it calls for is much too small, resulting in it overflowing tremendously to the bottom of our oven. So I need to change something in that recipe before I post it. Any ideas? Should I just halve the crumb cake part of it, the apple, the topping, or all? Or make the same amount in a much larger pan?
Comments
Nov. 9, 2007 - Apples and writing
Posted by domesticangel
Thanks for your thoughtful comment about "Learning to Write the Novel Way". It means alot to me to hear from someone who actually USED it. I'm leaning more and more to just getting it and starting it after Christmas.
On apples.....just the other day, I made an apple crisp from some sad little apples I found in the back of my crisper. Granny Smith apples, small and getting shriveled. It was SUCH a simple recipe and my boys LOVED it. They've requested it again, that's when I can tell a new recipe is a hit! In fact, I will post it today on my "Frugal Friday" segment....didn't get the Starbucks thing done.
Denise
Dec. 8, 2007 - Untitled Comment
Posted by domesticangel
Hope all is well with you. We are back online. I love these apple recipes. We had apple trees on our little hobby farm several years ago. Wish I still had 'em.
Denise aka The Domestic Angel
Dec. 30, 2007 - Heathers Blog
Posted by Anonymous
I love your Blog!!! I came from California also and now live in Missouri. Where did you live in CA?
Jun. 25, 2008 - cool beans!
Posted by Rebecca
You have a lot of interesting things to ponder!
Blessings to you and yours
Rebecca
fourmyers.blogspot.com
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