Alpine Muesli

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Ingredients:

• 1 1/4 cups uncooked quick-cooking oats
• 2/3 cup 2% low-fat milk
• 2/3 cup nonfat plain yogurt
• 1 teaspoon pure vanilla extract
• 2/3 cup fresh orange juice
• 1 cup chopped almonds
• 1/4 cup honey
• 1 1/2 cups peeled and grated apples
• 3 cups finely chopped mixed fresh fruit such as peaches pears strawberries

Steps:

• In a large bowl combine oats milk yogurt and vanilla Let sit for 5 minutes to soften oats
• In a small bowl combine orange juice chopped nuts and honey Grate apple and immediately add to orange juice mixture Add remaining fruit Stir into yogurt mixture and mix well Serve chilled

Apple and Celery Salad

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Ingredients:

• 1 cup diced celery
• 1 cup diced apple
• 1/2 cup walnuts or 1/2 cup pecans broken
• 3/4 cup mayonnaise or a href=https//wwwgeniuskitchencom/recipe/boiled-salad-dressing-314599Boiled Salad Dressing/a
• lettuce leaves or mixed salad green

Steps:

• Combine all ingredients and chill
• Serve on lettuce leaves or mixed salad greens

Apple and Mixed Berry Crumble

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Ingredients:

• 6 granny smith apples peeled cored thinly sliced
• 1 tablespoon lemon juice
• 2 tablespoons caster sugar
• 1/2 cup blueberries
• 1/2 cup raspberries
• 1/2 cup strawberry quartered
• 1/2 cup brown sugar
• 1 teaspoon baking powder
• 1/2 cup rolled oats
• 150 g plain flour
• 100 g chilled butter Diced
• ice cream Double Creme To Serve or hot custard To Serve

Steps:

• Preheat oven to 200 degrees Celsius
• Place apple 2 tablespoons of water lemon juice and caster sugar in a saucepan Cover and cook over low-medium heat stirring occasionally for about 10 minutes until soft divide the apples between 8 cup size serving dishes
• Mix the berries together and sprinkle over the apples pushing some of them into the apples
• Place the brown sugar baking powder rolled oats and flour in a bowl and mix well
• Use your fingers to rub the butter into the flour mix until it resembles rough breadcrumbs
• Top the apples with the crumble mixture and bake in the oven for 20 minutes or until golden brown and bubbly Serve warm with ice-cream double crme or hot custard

Apple Cobbler

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Ingredients:

• 8 medium apples peeled and sliced
• 1/4 cup sugar
• 1/4 teaspoon cinnamon
• 1 lemon squeeze the juice out and grate the rind
• 1/4 cup butter
• 1 cup flour
• 1 tablespoon sugar
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/4 cup butter
• 1/4 cup milk
• 1 egg slightly beaten

Steps:

• Preheat oven to 400 degrees F
• Mix apples sugar spice and lemon together
• Heat through either in the microwave or in a sauce pan until bubbly
• Stir often
• Cobblers mixture
• Sift all dry ingredients
• Cut in butter until mixture resembles course crumbs
• Mix milk and beaten egg
• Add all at once to dry ingredients
• Stir just to moisten
• Drop spoonsful of cobbler topping over hot sweetened fruit mixture
• Bake for 20 minutes or until crust is browned
• Serve warm with vanilla ice cream or heavy cream

Apple Jack

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Ingredients:

• 1/2 ounce apple Schnapps
• 1/2 ounce Bourbon

Steps:

• Serve over ice in a Rocks glass
• Garnish with a sprinkle of cinnamon

Apple Ladybug Treats

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Ingredients:

• 2 sweet red apples
• 1 tablespoon lemon juice
• 1 tablespoon water
• 4 lettuce leaves
• 1/4 cup raisins or craisins
• 1/4 cup Cheerios toasted oat cereal
• 1 tablespoon peanut butter or almond butter
• 8 thin pretzel sticks

Steps:

• Slice apples in half from top to bottom and scoop out the cores using a knife or a melon baller If you have an apple corer
• core them first
• then slice Brush or dip cut side of apples in lemon juice mixed with the water to keep from browningPlace each apple half flat side down on lettuce leavesif using
• then place on a small plate The lettuce leaves help keep little fingers off the peanut butter
• Dab peanut butteror almond butter on to the back of the lady bug
• then stick raisinsor craisins onto the dabs for spots If using cheerios
• place raisins inside of cheerios and stick on peanut butter dabs
• Use this method to make eyes too Stick one end of each pretzel stick into a raisin
• then press the other end into the apples to make antennae
• Kids will have fun playing with their food
• then eating it

Apple Strudel Cocktail

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Ingredients:

• 1 1/2 fluid ounces vodka
• 1/2 fluid ounce calvados
• 2 teaspoons applesauce
• 1 teaspoon brown sugar
• 1 pinch ground cinnamon

Steps:

• Shake the vodka Calvados apple sauce and sugar together in a cocktail shaker with ice
• Double strain into a martini glass and sprinkle over a small pinch of cinnamon

Apple Veggie Burgers

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Ingredients:

• 4 slices sandwich bread stale or toasted
• 1/2 cup chopped onion
• 1 granny smith apple grated
• 1/2 bell pepper chopped I use red
• 1 1/2 teaspoons chopped fresh ginger
• 1 cup cooked rice
• 1 egg
• 3 tablespoons rolled oats ground in food processor
• salt to taste
• black pepper to taste
• 2 teaspoons vegetable oil

Steps:

• Chop the bread very fine or break into pieces and throw in a food processor breaking it into crumbs
• Transfer to a large mixing bowl and add the onions
• Squeeze the grated apples lightly to remove excess juice then add to the bowl along with the bell pepper ginger rice egg and half the ground oats
• Season with salt and pepper to taste
• Form mixture into 1 1/2-inch thick patties
• Heat oil in a large skillet over medium heat Coat the patties with the remaining ground oats and cook for 2-3 minutes per side until browned slightly
• Serve with hot sauce cole slaw or whatever else tickles your fancy

Apple-Ginger Oat-Bran Muffins

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Ingredients:

• 1/2 cup 2% low-fat milk
• 1 1/2 teaspoons cider vinegar
• 1 cup flour
• 3/4 cup oat bran
• 1/2 cup packed light brown sugar
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 3/4 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 2 eggs beaten
• 1/4 cup apple juice
• 2 tablespoons extra- light olive oil
• 3/4 cup finely chopped unpeeled apple
• 2 teaspoons grated fresh ginger
• 2 tablespoons all-purpose flour
• 1/4 teaspoon ground cinnamon
• 1 tablespoon extra- light olive oil
• 2 tablespoons finely chopped unpeeled apples

Steps:

• Heat oven to 425 degrees F
• Line the cups of a standard muffin pan with paper liners or coat cups with nonstick cooking spray
• In a measuring cup combine milk and vinegar; set aside
• In a large bowl combine next 7 dry ingredients Make a well in the center; set aside
• In a medium bowl combine milk with next 5 ingredients
• Pour mixture into well and stir until batter is still slightly lumpy
• Pour into muffin pan
• To make topping In a bowl combine flour and cinnamon Stir in oil until mixture resembles coarse crumbs Stir in apple Sprinkle over batter
• Bake 15 to 18 minutes or until tops are golden and a toothpick inserted in center comes out clean
• Cool for 5 minutes in pan on a rack; remove from pan to cool completely

Apple, Avocado, and Hearts of Palm Salad

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Ingredients:

• 1 cup mayonnaise
• 1/4 cup ketchup
• 1 tablespoon sugar
• 2 tablespoons fresh lemon juice
• 1/4 teaspoon paprika
• 1 pinch ground pepper
• 2 tablespoons fresh chives chopped
• 3 cups watercress chopped
• 2 granny smith apples peeledcoredand sliced thin
• 1 avocado peeled and chopped
• 1 cup sliced hearts of palm
• 1/2 cup chopped walnuts

Steps:

• In a small bowl whisk the mayonnaise ketchup sugar lemon juice paprika and pepper together; then stir in the chopped fresh chives
• Arrange 3 cups chopped watercress on 6 individual serving plates
• Evenly top each with the apples avocado hearts of palm and walnuts
• Evenly sprinkle dressing over salads and serve

Christmas Dried-Fruit Jam

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Ingredients:

• 3 lbs tart apples cored wedges
• 6 cups water
• 1 1/2 cups dried figs chopped
• 1 1/2 cups dried apricots chopped
• 1 1/2 cups dried pears chopped
• 1 cup dried dates pitted chopped
• 1 cup dried prune pitted chopped
• 1/4 cup candied lemon peel
• 1/4 cup candied orange peel
• 1/4 cup candied cherry
• 1 orange juice and zest of finely grated
• 1 lemon juice and zest of finely grated
• 1/2 teaspoon ground cardamom
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon anise seed crushed
• 4 cups sugar
• 1/2 cup walnut pieces
• 1/2 cup slivered almonds

Steps:

• Place apples in large pot with water
• simmer until soft
• In a large bowl
• add all the chopped amp; pitted fruit
• Press soft apples with a potato masher
• then spoon into a square of cheesecloth clipped to a footed colander
• suspended over the bowl of fruit
• Let apples drip over fruit WITHOUT squeezing or forcing--overnight
• Next morning add remaining ingredients EXCEPT for nuts to a large sauce-pot
• adding soaked fruit
• Stir
• then simmer gently until sugar dissolves; bring to a boil; boiling for five minutes
• Skim survace
• add nuts
• boil another five minutes until 200F sea level
• Remove pan from heat; spoon jam into hot jars
• add two-part lids; process in boiling water bath for 15 minutes sea level
• Label and store in cool
• dark cupboard
• GIFT GIVING Use pretty jars and add a decorative label -- include in a basket with other home-made kitchen gifts How nice of you
• USES As described above OR as a replacement for traditional with suet mincemeat

Cranberry Apple Cake

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Ingredients:

• 1 1/4 cups vegetable oil
• 1 1/4 cups granulated sugar
• 1/2 cup brown sugar packed
• 4 eggs
• 3 cups all-purpose flour
• 2 teaspoons ground cinnamon
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 3/4 teaspoon salt
• 1/2 teaspoon grated nutmeg
• 3 apples peeled and diced
• 6 ounces dried cranberries
• 1/4 cup brown sugar packed
• 2 1/2 tablespoons light cream
• 2 tablespoons butter
• 2/3 cup icing sugar

Steps:

• For the cake
• preheat the oven to 325 degrees F and grease and flour a 10 tube pan
• Beat the oil
• sugars and eggs in a large mixing bowl
• Combine the next six ingredients in a separate bowl
• Add to the wet ingredients along with the apples and cranberries
• stirring until moistened
• Spread the batter in the prepared pan
• Bake for 1-1/2 hours or until a toothpick inserted in the centre comes out clean
• Cool for 20 minutes in the pan
• then transfer to a wire rack and cool completely
• For the frosting
• heat the first three ingredients in a saucepan over medium heat
• stirring until the sugar is dissolved and the mixture comes to a boil
• Cool to room temperature
• Add enough icing sugar to make a drizzling consistency
• beating until smooth
• Drizzle over the cake and decorate as desired

Easy Sticky Toffee, Apple and Cognac Pudding

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Ingredients:

• 200 g stoned dates
• 100 g shelled walnuts or 100 g shelled pecans
• 2 dessert apples peeled cored chopped
• 3 tablespoons golden syrup
• 4 tablespoons cognac
• 100 g butter cut into cubes
• 2 eggs beaten
• 140 g soft brown sugar
• 170 g self-raising flour
• 1 teaspoon bicarbonate of soda
• 180 g soft brown sugar
• 100 g butter
• 6 tablespoons double cream
• 50 g walnuts roughly chopped or 50 g pecans

Steps:

• Heat oven to 160C or 320F
• Whizz up the dates in a food processor until chopped up a little and then add the walnuts or pecans apple golden syrup amp; cognac Pulse a few times until coarsely chopped amp; mixed together but still chunky
• Add the butter eggs amp; sugar amp; pulse a few times to combine
• Finally add the flour amp; bicarbonate of soda amp; keep pulsing until everything comes together amp; is mixed well
• Butter a 15 litre pudding basin amp; tip in all the mixture
• Smooth and level the top amp; bake in the pre-heated oven for 1 hr 20 mins or 1 hr 30 mins or until a skewer inserted comes out almost clean
• While the pudding is baking make the toffee sauce; tip the sugar into a saucepan and add the butter amp; the cream Bring to a rapid boil amp; then simmer until the sugar is dissolved amp; the mixture has thickened amp; is caramel in colour
• To serve turn out the pudding and place the walnuts or pecans over the top of the pudding amp; pour over the toffee sauce; place pudding under a grill and cook until the sauce is bubbling
• Serve with Ice Cream Creme fraiche or Chantilly Cream
• FREEZER
• Make the pudding ahead of time and freeze in the pudding container for up to 1 month To reheat defrost amp; cook in the microwave for 8-10 minutes on mediumMake the toffee sauce and serve as before

Egg and Apple Bruschetta

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Ingredients:

• 3 teaspoons extra virgin olive oil
• 1 -2 garlic clove minced
• 12 slices French bread baguette-style
• 3 hard-cooked eggs chopped
• 3/4 cup tart apple shredded
• 2 tablespoons walnuts chopped toasted
• 2 tablespoons bleu cheese salad dressing

Steps:

• Preheat oven to 450 degrees F
• Stir together oil amp; garlic then using a pastry brush brush one side of each bread slice with the oil mixture
• Place bread slices on a baking sheet amp; bake about 10 minutes or until tops of bread slices are golden brown
• Meanwhile in medium bowl toss together eggs apple walnuts amp; salad dressing
• Top each toasted bread slice with some of the egg mixture then serve immediately

Festive Candied Apple Chex

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Ingredients:

• 3 cups Corn Chex
• 3 cups Rice Chex
• 3 cups Wheat Chex
• 1 cup pecan halves
• 1/2 cup red cinnamon candies
• 1/4 cup sugar
• 1/4 cup margarine or 1/4 cup butter melted not spread or tub product
• 1/4 cup water
• 1 cup cut-up dried apple pieces 1/2- to 3/4-inch pieces

Steps:

• Preheat oven to 300
• Mix cereals and pecans in large bowl and set aside
• Heat next four ingredients in a large saucepan over medium heat stirring frequently until melted and blended
• Pour over cereal mixture gently stirring until evenly coated
• Spread in ungreased large roasting pan and bake for 20 minutes
• Stir in dried apple pieces and bake for 15 additional minutes
• Spread on waxed paper or aluminum foil to cool
• Sprinkle with ground cinnamon if desired
• Store in airtight container

Fresh Pineapple Fruit Salad

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Ingredients:

• 1 whole pineapple
• 1 papaya peeled seeded and cut in chunks
• 1/4 lb seedless grapes
• 1 apple peeled cored and cut into chunks
• 1/4 cup pecans
• 1 banana sliced
• 1/4 cup lime juice
• 1 lime quartered as garnish

Steps:

• Cut pineapple lengthwise into quarters
• Cut away and discard core
• Remove pineapple flesh by carefully cutting between it and the outer skin of pineapple to use the shell for a salad bowl
• Cut pineapple into chunks and combine with remaining ingredients except lime wedges in a bowl
• Gently toss and chill if desired
• Serve fruit salad in a pineapple shell topped with lime garnish

Hot Party Drink

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Ingredients:

• 1 1 ounce can pineapple juice Not concentrate
• 1 apple cored and sliced
• 3 -4 tablespoons brown sugar
• 2 broken cinnamon sticks
• 2 orange-flavored tea bags

Steps:

• Bring juice apple brown sugar and cinnamin stick to a boil and boil for 2 minutes
• Remove from heat
• Add tea bags and steep for 2-3 minutes and then remove

Hot Quinoa Drink

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Ingredients:

• 1/2 cup uncooked quinoa
• 2 cups soymilk
• 2 apples peeled cored and quartered
• 2 tablespoons packed light brown sugar
• 1/2 teaspoon ground cinnamon
• 1 teaspoon vanilla extract

Steps:

• Place quinoa and 2 cups water in a medium saucepan and bring to a boil Reduce heat to low cover and simmer 15 minutes or until quinoa is tender
• Drain well and return quinoa to saucepan
• Add soymilk apples sugar and cinnamon Bring to a simmer over medium-high heat Reduce heat to medium and simmer 5 minutes
• Transfer mixture to a blender add vanilla and puree until smooth
• Serve hot

Lemony Light Waldorf Salad

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Ingredients:

• 1/2 cup raw honey or 1/2 cup agave nectar
• 1 lemon juice of
• 1/4 cup tahini
• 4 cups mixed baby lettuces and spring greens
• 2 red apples chopped
• 3 celery ribs diced
• 2 cups red grapes
• 1 cup walnuts

Steps:

• Combine honey lemon and tahini in large mixing bowl and whisk together until well incorporated
• Place remaining ingredients in bowl and mix gently until everything is coated with dressing
• Transfer to salad plates and dust with cinnamon

Maple Apple Dip

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Ingredients:

• 1 cup silken tofu
• 1/2 teaspoon cinnamon
• 1/2 teaspoon vanilla extract
• 1/4 cup maple syrup
• 1 -2 medium apple

Steps:

• In a blender or food processor blend together the tofu cinnamon vanilla and maple syrup until smooth
• Spoon into a small bowl and use as a dip for the slices of apple and other fruit

Multi-grain Apple Muffins

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Ingredients:

• 2 cups white flour
• 1/2 cup soy flour
• 1/2 cup ground flax seeds
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup brown sugar packed
• 1 1/4 cups buttermilk
• 1 1/4 cups vegetable oil
• 2 eggs
• 1 apple peeled and grated

Steps:

• Preheat oven to 350F
• Prepare muffin pan by spraying with cooking spray or lining them with paper cup liners
• Combine flours flax seed baking powder baking soda and salt in large mixing bowl
• Add brown sugar and mix until blended
• In separate small mixing bowl whisk buttermilk vegetable oil eggs and grated apple together Pour apple mixture into dry mixture and stir only until ingredients are blended Fill muffin cups about two-thirds full
• Bake for 18 to 20 minutes
• Cool about 1 minute before removing from pan
• Cool completely on wire racks

Old Fashioned Scottish Apple and Ginger Chutney

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Ingredients:

• 1 lb onion weight is for onions when peeled and finely chopped
• 2 lbs cooking apples weight is for apples when peeled cored and roughly chopped
• 4 ounces sultanas
• 1 ounce fresh gingerroot grated
• 1 teaspoon dried ginger powder
• 2 teaspoons mixed spice
• 1 lb soft brown sugar
• 1/2 pint malt vinegar
• 1/2 pint cider apple cider vinegar
• 1/2-1 teaspoon salt
• 1/2 teaspoon pepper

Steps:

• Place all the prepared onions and apples into a large preserving pan and add the remaining ingredients
• Bring slowly to the boil and then lower the heat so that chutney cooks at a rolling boil
• Stir the chutney regularly and make sure it does not catch and burn on the base of the preserving pan
• Keep on cooking until the chutney is the consistency of a thick jam and all the liquids have dissolved
• A trick to check if it is cooked is to draw your wooden spoon across the chutney
• if the space that is left fills up with liquid
• the chutney is not ready yet
• Spoon the hot chutney into hot and sterile jars and seal immediately
• Makes about 4 lbs chutney
• Store in a dark and cool place and leave to mature for at least 2 weeks
• Will keep in ideal storage conditions for up to 2 years

Upside Down Apple amp; Cranberry Coffee Cake

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Ingredients:

• 1/4 cup corn syrup
• 3/4 cup brown sugar packed
• 1 tablespoon margarine or 1 tablespoon butter
• 1/2 teaspoon ground cinnamon
• 1 1/2 cups apples peeled thinly sliced
• 3/4 cup granulated sugar
• 1/3 cup unsweetened applesauce
• 1/4 cup vegetable oil
• 1 large egg
• 2 large egg whites
• 2 teaspoons vanilla
• 1 teaspoon ground cinnamon
• 1 1/4 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 cup low-fat yogurt
• 1/4 cup dried cranberries

Steps:

• Preheat the oven to 350F spray 9-inch cake pan with vegetable spray
• TOPPING Stir together corn syrup brown sugar margarine and cinnamon in the cake pan
• Place in the oven for 3 minutes or until mixture has melted
• The mixture should be sticky
• Place the apples and cranberry on top
• CAKE Combine the sugar apple sauce oil egg egg whites vanilla and cinnamon in a large bowl using a whisk or electric mixer
• In another bowl stir together flour and baking powder
• Stir the dry ingredients into the apple sauce mixture in batches alternating with the yogurt making two additions of dry and one of wet and then stir just until the mixture is combined
• Spread it over the fruit in the pan
• Place the pan in the center of the oven and bake for 25 to 35 minutes or until a tester comes out dry
• Let cool on a wire rack for 20 minutes and then turn out onto a large platter

Vegan Apple-Bottomed Gingerbread Muffins

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Ingredients:

• 1 1/4 cups all-purpose flour
• 1/3 cup brown sugar
• 1 teaspoon baking soda
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• 1 Ener-G Egg Substitute
• 3 tablespoons margarine melted
• 1/3 cup molasses
• 1/2 cup hot water
• 2 large apples
• 1 tablespoon margarine melted
• 2 tablespoons brown sugar

Steps:

• Preheat oven to 350F
• TO MAKE APPLE BOTTOMS Peel
• core
• and slice apples into 1-inch chunks
• Mix apple chunks
• tablespoon melted margarine
• and 2 tablespoons brown sugar in a bowl until apples are lightly coated
• Place a spoonful of apple mixture in the bottoms of a lightly greased muffin pan and set aside
• TO MAKE GINGERBREAD BATTER Combine flour
• brown sugar
• baking soda
• and spices
• Mix egg replacer
• melted margarine
• molasses
• and hot water in a separate bowl
• then add this mixture to the dry mixture
• Stir just until thoroughly combined and spoon batter over apples
• Bake for 25 minutes I recommend eating these with a fork as the apples dont always stay together
• but I promise theyre delicious