Baked Apples

I’ve been kind of slacking on the point counting lately since I’ve been on vacation. Vacations are fun, but it gets hard to track all that food. It’s nice to come home and make your own meals after that.Hope everyone enjoyed the pictures from my trip too. See the last 2 posts down from this one.

I’ve got a lot of pumpkin and apples to use up, so be on the look out for those types of recipes. I know a lot of people are gung ho about pumpkin right now since it’s Fall, but what about the apple? or squash even? Pumpkin seems to get all the glory in Fall.

I love apple crisp. The part I like most about it is the streusul topping. This recipe kind of reminds me of apple crisp, but with less work. You core out part of the inside of the apple, and just stuff them with the streusal topping. Bake in the oven and you’re done. Just make sure to bake the apples until they’re done. I thought mine were cooked long enough but they weren’t. Had to stick them in the oven for longer than 30 minutes. Also, the next time I’d make these I’d sprinkle the apples with some cinnamon and sugar. Hope you enjoy!

Servings: 8

Recipe from: Cooking Outside the Box

Points Plus: 6 (5 points if using light butter)

Calories: 205, Fat: 6.62, Carbohydrates: 35.34g, Protein: 2.69g, Fiber 2.9g

 

Baked Apples

Ingredients

  • 3-4 apples
  • 1/2 cup oats
  • 1/2 cup butter
  • 1/2 cup brown sugar
  • 1/2 cup flour
  • 1 teaspoon cinnamon
  • dash of salt (optional)

Directions

Step 1
Slice 3-4 apples in half with a large knife, then scoop out the seeds and stem parts with a melon baller.
Step 2
Melt the butter and stir together the rest of the ingredients in a bowl.
Step 3
Fill and top apple halves with the mixture.
Step 4
Bake at 350 F/180 C until tops are golden brown and apples swell, about 30 minutes.

Fig Newtons

Fresh figs are hard to find where I live. I’ve looked and looked every, come September when they are in season and can never find them. The man at the grocery store said that we never get fresh figs here because of their short shelf lives. I always end up going to Minneapolis in the Fall, they have fresh figs at Trader Joe’s. If you don’t care for fresh figs try picking up some of this. Fig butter. It tastes like jam to me.

I have always liked fig newtons when I was a little kid. I’ve tried making fig cookies before but I like how much easier these are to make. Make the dough. Spread half the layer on the bottom of the pan. Bake. Add the fig jam and top layer. Bake for a little bit longer and you have fig newtowns. Who cares if they don’t look like the cookie you get in the packages at the store? I don’t. As long as they end up tasting like the cookie, I’m fine with it.

Recipe from Tracey’s Culinary Adventures

Homemade Fig Newtons

Ingredients

  • 8oz turkish figs (dried or fresh)
  • 2 cups apple juice
  • 2 teaspoons lemon juice
  • 3/4 cups flour
  • 1/2 cup whole wheat flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 6 tablespoons unsalted butter
  • 3/4 cup brown sugar
  • 1 large egg
  • 2 teaspoons vanilla extract

Directions

Step 1
Preheat oven to 350 F. Line an 8-inch square baking pan with foil, leaving an overhang on opposite sides to lift the bars out. Spray the foil with nonstick cooking spray.
Step 2
Add the dried figs, apple juice and salt to a medium saucepan and set over medium heat. Cook, stirring occasionally, until the figs break down and the mixture is soft and syrupy, about 15-20 minutes. Allow to cool for a few minutes, then add to the bowl of your food processor along with the lemon juice. Pulse until the mixture has a jam like consistency.
Step 3
Whisk both flours, the baking powder and salt in a medium bowl. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, about 2 minutes. Add the egg and vanilla, beating until completely incorporated. With the mixer on low, add the flour mixture, beating just until combined. Measure out 3/4 cup of the dough and set aside. Transfer the remaining dough to the prepared pan and press into an even layer in the bottom.
Step 4
Bake until the crust is golden brown, about 20 minutes. Meanwhile, roll the dough you set aside into an 8-inch square (it's easier if you do it between greased sheets of parchment). Place the square in the freezer until firm.
Step 5
When the crust has finished baking, spread the fig "jam" evenly over it. Place the frozen square of dough on top. Bake for another 25-30 minutes, or until the top crust is golden brown. Transfer the pan to a wire rack, and let the bars cool completely, at least 2 hours. Use the foil to lift the bars out and cut them into squares for serving.

Peachy Keen Bars

These peachy keen bars were a hit last night. Everyone that I had over really liked them. I used apple pie filling because I’m trying to use up all the jars that I canned last year. This is a good recipe to get rid of that with. You can use whatever fruit filling for pies you like with these. The crust  is ust a cake mix with butter and eggs and there’s cream cheese underneath that layer. So good. I highly recommend these the next time you have some kind of Fall get together to go too.

I bought some dulce de leche sauce awhile ago from Stone Wall Kitchen and drizzeled some of that over the bars. I think the sauce is starting to go bad, because all I could taste were chunks of salt in the caramel.  Dollop these bars with some some cool whip or whipping cream.

Recipe from Just a Pinch

Servings: 12

Peachy Keen Bars

Ingredients

  • 1 packet yellow cake mix
  • 1/3 cup butter
  • 2 large eggs
  • 8 ounces cream cheese
  • 1/3 cup sugar
  • 1 tsp vanilla extract
  • 29oz cans peaches (or any fruit or pie filling)

Directions

Step 1
Preheat oven to 350 degrees.
Spray a 9x13” pan with nonstick cooking spray.
Step 2
In a large bowl combine cake mix, butter and 1 egg; mix with fork just until crumbly.
Set aside 1 ½ c. crumbs for topping.
Step 3
Press the remaining crumbs on bottom of prepared pan; Bake 10 minutes.
Step 4
Cut peach slices into 1” pieces; Spoon onto partially-baked crust.
Step 5
In a large bowl, combine cream cheese, sugar, 1 egg and vanilla extract; beat with mixer until creamy. Spread over top of peaches.
Step 6
Sprinkle with reserved crumbs; Bake 30 minutes.
Step 7
Chill at least 30 minutes before serving; Serves 12.
Store leftovers in refrigerator.

Crock Pot Apple Cider

Today is the perfect Fall day for apple cider. Cool, crisp, and a little breeze outside. Apple cider in the crock pot is really easy too. Just tie up some whole spices and throw in some cinnamon sticks. Let it cook for 3 hours before a party. Throw in some rum if you’re feeling a little fiesty at the time too. This could be served warm or cool.

Did you know that apple cider and apple juice that you buy at the store are pretty much the same thing? They both say water, apples, and concentrate with some kind of sugar on the ingredients list. Alton Brown taught me that. He teaches me a lot. Wish his show was still on.

I was going to attempt to make my own apple cider this year. Our poor tree had a branch break on it, or the trunk did one weekend when we were both away. We didn’t know how that happened either. There was no major wind or storm that came through when we were gone either. Bummer. Next Spring, we plan on planting a new one and it will probably take away to grow back to the way it was again.

Crock Pot Apple Cider from Food.com

Servings: 12 to 15

Calories 30.2:, Carbs: 6.9g, Fiber: 0.5g, Protein: 0.1g, Fat: 0.3g

Crock Pot Apple Cider

Ingredients

  • 4 quarts apple cider
  • 2 whole nutmegs
  • 3-4 cinnamon sticks
  • 1 orange
  • 1/2 apple
  • 20-25 whole cloves
  • 3-4 pieces of crystalized ginger
  • 1/4 brown sugar

Directions

Step 1
Pour enough cider to fill crock pot to ¾ full. Add brown sugar. Stick whole cloves into skin of orange and apple wedges. Place apple, orange and all remaining ingredients into cheese cloth, tie with string and drop into crock pot. Bring to a boil, about 2 to 2 ½ hours on high.

Step 2
Once the cider is boiling, reduce setting to low. Keep on low for 2 hours or more before serving. Replenish with additional cider when needed; if cider is cold, return setting to high until heated.
Step 3
Serve or have guests serve themselves from the crock pot. If desired, leave a bottle of spiced rum nearby.