Afternoon Apple Snack

An easy-to-prepare, nutritious snack made with apples, peanut butter, and honey sandwiched between graham crackers.

Servings: 6

Nutritional Information:

Calories: 221,

Protein: 7g,

Fat: 12g,

Carbohydrates: 25g,

Fiber: 3g,

Sodium: 131mg,

2 Red Delicious apples
Lemon juice
1/2 cup chunky peanut butter
2 tablespoons honey
1/2 teaspoon cinnamon
6 whole graham crackers

1. Core apples and cut each in half; cut each half into 3 wedges to make a total of 12 wedges. Dip wedges in lemon juice to prevent browning and place in a single layer on microwave-safe plate or baking dish. Cover loosely with waxed paper and microwave on high (100 percent) 3 1/2 to 4 minutes or until apples are tender and hold their shape. (If microwave does not have carousel, rotate dish halfway through cooking.) Drain apples on paper towels.

2. In small bowl, combine peanut butter, honey, and cinnamon. Snap graham crackers in half to make 12 square crackers. Spread a layer of peanut butter mixture on each of six square crackers; top each with 2 apple wedges. Top with remaining graham cracker squares to make sandwich snacks.

Apple Bran Bars

Use 100% bran flakes, not bran-type cereals, for best results.

Servings: 24 bars

Nutritional Information:

Calories: 205,

Protein: 2g,

Fat: 11g,

Carbohydrates: 26g,

Fiber: 1g,

Sodium: 152mg,

Cholesterol: 18mg

2/3 cup vegetable shortening
1/2 cup sugar
1 large egg
1/3 cup molasses
1/3 cup milk
1 3/4 cup all-purpose flour
1 cup bran flakes
1 teaspoon baking soda
1/2 teaspoon salt
2 cups chopped Golden Delicious apples
1/2 cup walnuts
Cream Cheese Frosting

1. Heat oven to 350 degrees F. Grease a 15- by 10-inch jelly roll pan. In large bowl, with electric mixer, beat together shortening and sugar until light in texture-about 3 minutes. Add egg and beat well. Add molasses and milk, beating until well combined.

2. In small bowl, combine flour, bran, baking soda, and salt. Add flour mixture to shortening mixture, beating on low speed just until combined. Spread batter in prepared pan and bake 25 to 30 minutes or until cake tester inserted in center comes out clean. Cool in pan.

3. Meanwhile, prepare Cream Cheese Frosting, if desired. When bar mixture has cooled, spread with Cream Cheese Frosting; cut into 24 bars and serve.

Apple Sunshine Dessert

Servings: 6

Nutritional Information:

4-5 Golden Delicious or Cripps Pink apples
1/2 cup sugar
1/2 cup nonfat dry milk
2/3 cup uncooked quick-cooking oats
1/4 cup flaked coconut
1/4 cup chopped almonds
1/4 cup packed brown sugar
2 tablespoons wheat germ
2 tablespoons sesame seed
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 cup butter or margarine
1/4 cup melted (dairy) sour cream or yogurt

1. Preheat over to 375 degrees F. Pare, core and slice apples to measure 4 cups; reserve 8 or 9 slices. Toss remaining apples with sugar and dry milk; turn into 1 1/2 quart baking dish.

2. Arrange reserved slices on top. Cover with foil; bake 15 minutes.

3. Combine remaining ingredients except sour cream or yogurt; mix well.

4. Uncover apples and sprinkle with oat mixture. Bake, uncovered, 18-20 minutes or until topping is golden brown.

5. Serve warm topped with sour cream or yogurt.

Bleu Cheese Spread with Apples on Toast

This is a recipe from Mexico

Servings: 10

Nutritional Information:

1 large apple, favorite variety, quartered and cored then cut into thin slices
1/2 cup bleu cheese crumbles
1/3 cup cream cheese, softened
2 tablespoons apple cider (or you can use apple brandy, apple liqueur, or sweet wine)
16 walnut halves
dried cranberries or blueberries
4 slices of thin rye or barley bread
mint leaves for garnish (optional)

In a bowl, mix the cheeses and liquid until smooth. Add more liquid to get desired consistency if needed. Refrigerate.
In a small pan, toast the nuts for 1 minute.
Lightly toast the bread and cut into bite size pieces.
Spread some cheese mixture on top of each piece of bread. Top with walnuts, berries and apple. Serve immediately.

Cinnamon Apple Chips

No need to core the apples since boiling in juice for several minutes softens the core and removes the seeds.

Servings: 40 chips

Nutritional Information:

Calories: 42,

Protein: .1g,

Carbohydrates: 11g,

Fiber: .2g,

Sodium: 1mg,

2 cups unsweetened apple juice
1 cinnamon stick
2 Red Delicious apples

1. In large skillet or pot, combine apple juice and cinnamon stick; bring to a low boil while preparing apples.

2. With sharp knife, slice off 1/2-inch from top and bottom of apples and discard (or eat!). Stand apples on either cut end and saw gently crosswise into very thin (1/8-inch) rings, rotating the apple as necessary to get even slices.

3. Drop apple slices into boiling juice; cook 4 to 5 minutes or until slices appear translucent and lightly golden. Meanwhile, heat oven to 250 degrees F.

4. With slotted spatula, remove apple slices from juice and pat dry. Arrange slices on cake-cooling racks, being sure none overlap. Place racks on middle shelf in oven; bake 30 to 40 minutes until apple slices are lightly browned and almost dry to touch. Let chips cool on racks completely before storing in airtight container.

Anytime Apple Carrot Muffins

Servings: 25 muffins

Nutritional Information:

3 cups all-purpose flour
1 cup whole wheat flour
2 cups sugar
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
2/3 cup plain non-fat yogurt
1/2 cup orange juice
1/2 cup maple syrup
6 egg whites or 1 cup non fat egg substitute
1/4 cup canola oil
1 1/2 tablespoons vanilla extract
2 teaspoons dried orange peel
1 quart/1 lb grated carrots
1 quart/1 lb shredded Washington apples

1. In mixing bowl, blend flours, sugar, baking soda, baking powder, salt, cinnamon and nutmeg.

2. In separate bowl, blend yogurt, orange juice, maple syrup, egg whites, oil, vanilla, orange peel, carrots and apples.

3. Stir apple mixture into dry ingredients just until moistened; do not over mix.

4. Portion 1/3 cup into paper-lined or non-stick muffin tins. Bake in preheated 375 F oven for 22 to 25 minutes, until tops spring back when lightly touched.

Apple Buttermilk Loaves


Nutritional Information:

3 cups flour
1/2 teaspoon each baking powder and baking soda
1/4 teaspoon salt
1 cup butter or margarine
1 cup each granulated and packed brown sugar
3 eggs
1 teaspoon vanilla
3/4 cup buttermilk
1 1/2 cups (about 1/2 lb. or 1 large) pared, cored and finely
chopped Golden Delicious apples
1/2 cup nuts
1 teaspoon grated orange peel

1. Combine flour, baking powder, soda and salt. Set aside.

2. Cream butter and sugars; beat in eggs one at a time and vanilla.

3. Stir in buttermilk alternately with flour mixture.

4. Fold in apples, nuts and orange peel.

5. Pour into two 8 1/2 x 4 1/2 x 2 5/8 – inch greased and floured loaf pans.

6. Bake at 350° F. 50 to 60 minutes or until wooden pick inserted near center comes out clean.

7. Cool in pan 10 minutes; remove from pan and cool completely on wire rack.

8. Wrap and let stand overnight to allow flavors to blend. Makes two loaves.

Apple Cinnamon Yogurt Muffins

Servings: 24

Nutritional Information:

Calories: 217,

Protein: 3g,

Fat: 10g,

Carbohydrates: 29g,

Fiber: .6g,

Sodium: 230mg,

Cholesterol: 44mg

1 3/4 cups sugar
3 1/2 teaspoons baking powder
1/2 teaspoons salt
1/2 teaspoon grated orange zest
1/4 teaspoon ground nutmeg
1 cup (2 sticks) butter or margarine
1 cup grated Braeburn or Golden Delicious apple
1 container (8-ounce) low fat vanilla yogurt
2 large eggs, beaten
1 teaspoon ground cinnamon

1. Heat oven to 350° F. Grease 24 3-inch muffin pan cups or line with paper liners. In large bowl, combine flour, 1 cup sugar, the baking powder, salt, orange zest, and nutmeg. With pastry blender or fork, cut in 3/4 cup (1 1/2 sticks) butter until mixture is crumbly.

2. In medium bowl combine apple, yogurt, and eggs; add to flour mixture, stirring until just combined. Spoon batter into prepared muffin cups and bake 20 to 25 minutes or until centers spring back when gently pressed.

3. Cool muffins in pan 5 minutes; remove from pan and cool until able to handle. Meanwhile, melt remaining 1/2 stick butter. In small bowl, combine remaining 3/4 cup sugar and the cinnamon. To serve. brush tops of muffins with butter and roll top in cinnamon-sugar mixture.

Apple Oat Bran Muffins

Low in cholesterol and saturated fat, these scrumptious homemade muffins are much healthier than the average store-bought variety.

Servings: 12 muffins

Nutritional Information:

Calories: 121,

Protein: 4g,

Fat: 3g,

Carbohydrates: 21g,

Fiber: 3g,

Sodium: 134mg,

Cholesterol: 18mg

3/4 cup all-purpose flour
3/4 cup whole wheat flour
1 1/2 teaspoons cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk
1/2 cup oat bran
1/4 cup firmly packed brown sugar
2 tablespoons vegetable oil
1 large egg
1 1/2 cups peeled, cored, and finely chopped Golden
Delicious apples

1. Heat oven to 400 degrees F. Grease twelve 3-inch muffin cups or line with paper liners. In large bowl, combine both flours, cinnamon, baking powder, baking soda, and salt. In medium bowl, beat buttermilk, oat bran, brown sugar, oil, and egg until blended. Stir buttermilk mixture into flour mixture just until combined. Fold in apples.

2. Divide batter among muffin cups. Bake 18 to 20 minutes or until wooden pick inserted in centers comes out clean. Cool muffins in pan 5 minutes; remove from pan and cool on wire rack.

Golden Apple Oatmeal

No need to buy expensive prepared supermarket brands of fruit and oatmeal – make your own easily.

Servings: 1

Nutritional Information:

Calories: 122,

Protein: 4g,

Fat: 2g,

Carbohydrates: 27g,

Fiber: 3g,

Sodium: 331mg,

1/2 cup diced Golden Delicious apple

1/3 cup apple juice

1/3 water

1/8 teaspoon cinnamon

1/8 teaspoon nutmeg

1/8 teaspoon salt (optional)

1/3 cup quick cooking oats


1. In small pot, combine apple, apple juice, water, cinnamon, nutmeg, and salt (if desired); heat to boiling. Stir in oats and cook 1 minute. Cover and let stand two minutes before serving.

Apple Pancakes with Maple Apple Sauce

Servings: 4

Nutritional Information:

Calories: 340,

Protein: 7g,

Fat: 6g,

Carbohydrates: 43g,

Fiber: 3g,

Sodium: 200mg,

Cholesterol: 225mg

1 + cups all-purpose flour
3 tsp. baking powder
1/2 tsp. salt
3 Tbsp. granulated sugar
1/4 tsp. nutmeg
1/3 tsp. baking soda
1 egg
3 Tbsp. butter, melted
1/4 tsp. vanilla
1 cup milk
1 cup apples, grated

Maple-Apple Sauce:
2 large apples, peeled, cored, and diced
2 tsp. butter
1/4 cup maple syrup
1/8 cup dark corn syrup
Dash of salt

1. For pancakes, combine flour, baking powder, salt, sugar, and nutmeg in mixing bowl. In a separate bowl, mix baking soda, egg, butter, vanilla, and milk. Combine both mixtures stirring only until blended. Fold in grated apple. Bake on hot, lightly greased griddle. When batter is full of holes, turn to brown on other side. Turn pancakes only once while cooking.

2. For sauce, melt butter in a nonstick skillet over medium-high heat. Add apples and sauté until just brown, about 2 to 3 minutes. Add maple and corn syrup to apples and stir gently. Let cook another 2 to 3 minutes or until mixture thickens. Serve with Apple Pancakes.

3. Pancake prep and cook time: 15 minutes

4. Sauce prep and cook time: 10 minutes

5. Recipe courtesy of US Apple Association

Apple Souffle

This recipe is from the Middle East.

Servings: 4

Nutritional Information:

2 Granny Smith apples, peeled and chopped
2 eggs, separated
3 ounces apple juice
2 Tablespoons heavy cream
Powdered sugar

1. Preheat oven to 400 degrees. Place apples in a saucepan. Cover with water and cook over medium heat until apples are soft. Remove apples with a slotted spoon and place in a blender. Blend until smooth.

2. Whisk together egg yolks and cream until smooth, then stir in apple juice. Combine with pureed apples and mix by hand until well blended.

3. Beat egg whites with an electric mixer until stiff peaks form. Carefully fold egg whites into apple mixture. Pour into 4 lightly greased souffle cups. Bake for 20 minutes or until set. Dust with powdered sugar on top and serve warm.

Apple Yogurt Trifle

Apples and yogurt create ribbons of lovely color in this wholesome snack.



Servings: 4

Nutritional Information:

Calories: 210,

Protein: 7g,

Fat: 1g,

Carbohydrates: 44g,

Sodium: 186mg,

Cholesterol: 5mg

1 Cameo or Gala apple, cored and finely chopped
2 8-ounce containers lowfat yogurt, such as cherry or vanilla
10 tablespoons Grape-Nuts cereal

Optional ingredient: 1/4 cup Honey, Caramel Sauce, or Chocolate Sauce

1. Evenly divide half of the chopped apple pieces among four parfait dishes or tall glasses.

2. Divide yogurt from one 8-ounce container among dishes.

3. Add 2 tablespoons Grape-Nuts to each trifle, then top with layers of remaining yogurt, chopped apple and a sprinkle of Grape-Nuts on top.

4. Refrigerate at least 15-20 minutes before serving to allow cereal to soften slightly.

Optional: Top each cereal layer with a Tablespoon of honey, caramel sauce, or chocolate sauce.

Chunky Apple Molasses Muffins

Studded with apple bits, these moist and tender muffins also boast the goodness of molasses.

Servings: 8 (3-inch) muffins

Nutritional Information:

Calories: 250,

Protein: 5g,

Fat: 8g,

Carbohydrates: 39g,

Sodium: 208mg,

Cholesterol: 28mg

2 cups all-purpose flour
1/4 cup sugar
1 tablespoon baking powder
1 teaspoon ground cinnamon
1/4 teaspoon salt
1 Fuji apple, peeled, cored, and finely chopped
1/2 cup milk
1/4 cup molasses
1/4 cup vegetable oil
1 large egg

1. Heat oven to 450 degrees F. Lightly grease eight 3-inch muffin pan cups. In large bowl, combine flour, sugar, baking powder, cinnamon, and salt. Add apple and stir to distribute evenly.

2. In small bowl, beat together milk, molasses, oil, and egg. Stir into dry ingredients and mix just until blended. Fill muffin pan cups with batter. Bake 5 minutes, then reduce heat to 350 degrees F. and bake 12 to 15 minutes longer or until centers of muffins spring back when gently pressed. Cool in pan 5 minutes. Remove muffins from pan and cool to warm; serve.

Fruit-N-Grain Breakfast Salad

Servings: 6

Nutritional Information:

Calories: 187,

Protein: 4g,

Fat: 1g,

Carbohydrates: 40g,

Fiber: 5g,

Sodium: 117mg,

Cholesterol: 1mg

3 cups water
1/4 teaspoon salt
3/4 cup quick-cooking brown rice
3/4 cup bulgur
1 Granny Smith apple
1 Red Delicious apple
1 orange
1 cup raisins
1 container (8-ounce) low fat vanilla yogurt

1. In large pot, heat water and salt to boiling over high heat. Add rice and bulgur; reduce heat to low, cover, and cook 10 minutes. Remove from heat and set aside, covered 2 minutes. Spread hot grains on baking sheet to cool (this will make them fluffier). Grains can be prepared the night before and kept refrigerated.

2. Just before serving, prepare fruit: Core and chop apples; peel orange and cut into sections. Add apples, orange, and raisins to grain mixture. Stir in yogurt to coat grains and fruit.

Golden Yogurt Coffee Cake

Servings: 6

Nutritional Information:

1 tablespoon butter or margarine, melted
1 tablespoon packed brown sugar
1/4 teaspoon ground cinnamon
2 Golden Delicious apples, cored and sliced
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter or margarine
1/2 cup sugar
2 eggs
1 carton (8 oz.) plain yogurt
Streusel Filling

Streusel Filling
Combine 1/4 cup sugar, 1 tablespoon melted butter or margarine, 1 tablespoon flour, 1 teaspoon ground cinnamon and 1/4 cup chopped walnuts or pecans. Makes about 1/3 cup.

1. Combine melted butter with brown sugar and cinnamon in 9 X 9 X 2-inch square baking pan. Smooth mixture evenly over bottom. Arrange apple slices over brown sugar mixture.

2. Combine flour, baking powder, soda and salt. Cream butter and sugar.

3. Add eggs one at a time; beat well after each addition.

4. Add dry ingredients alternately with yogurt.

5. Spread half of batter over apple slices. Sprinkle Streusel Filling over batter in pan. Spread remaining batter over filling.

6. Bake at 350 degrees F. 30-35 minutes or until cake tests done when wooden pick is inserted near center. Invert onto serving plate. Serve warm.

Granny Smith Coffeecake

Servings: 12-14

Nutritional Information:

1 package (8 oz.) cream cheese softened
1-1/2 cups sugar, divided
1/3 cup butter or margarine
2 eggs
1 teaspoon almond extract
Flour (see below for amounts)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup milk
4 cups Granny Smith apples, pared, cored and sliced
2 tablespoons lemon juice
1 teaspoon ground cinnamon

1. Combine cream cheese, 1 cup sugar, butter, eggs, and almond extract; mix well.

2. Combine 1-3/4 cups flour, baking powder, baking soda and salt; blend into cheese mixture alternately with milk.

3. Pour into greased and floured 9 X 13 X 2-inch baking pan.

4. Dip apples into lemon juice; toss with 2 tablespoons flour, 1/2 cup sugar and cinnamon.

5. Arrange apples slices on coffeecake.

6. Bake at 350 degrees F. 50-60 minutes or until wooden pick inserted near center comes out clean.

7. Cool slightly; serve warm.

Lemon Apple Oat Muffins

Servings: 12

Nutritional Information:

1 egg
1/2 cup milk
1/4 cup vegetable oil
2 tablespoons bottled lemon juice
3/4 cup quick-cooking oats
1-1/4 cups unsifted flour
1/2 cup firmly packed light brown sugar
1-1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1 cup (about 1 medium) finely chopped Golden Delicious apples
1/2 cup chopped nuts
Lemon Icing

Lemon Icing
Combine 1/2 cup powdered sugar and 1 tablespoon lemon juice and 1 tablespoon melted margarine or butter. (makes about 1/4 cup).

1. Preheat oven to 400 degrees F. In medium bowl, beat egg; stir in milk, oil then lemon juice. Add oats; mix well. Add apples and nuts to oat mixture. Mix only until moistened (batter will be thick).

2. Spoon into greased or paper baking cup-lined muffin cups. Bake 20 minutes or until golden.

3. Spoon Lemon Icing over muffins. Remove from pan.

Whole Wheat Apple Muffins

Servings: 12 muffins

Nutritional Information:

1 cup flour
1 cup whole wheat flour
1/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/8 teaspoon ground allspice
1 cup lowfat milk
1/4 cup oil
1 egg, beaten
1 cup chopped Washington Golden Delicious apples
1/2 cup chopped nuts (optional)

1. Preheat oven to 400 degrees F.

2. Combine flours, sugar, baking powder, salt and allspice in a large bowl.

3. Add milk, oil, egg; stir only until ingredients are blended. Fold in apples.

4. Fill 12 greased muffin cups almost full. Bake at 400 degrees F for 30 minutes or until wooden pick inserted near center comes out clean.

Apple Bread Pudding

Bread Pudding adapts well to improvisation. Try using assorted breads, if available, and other flavorings such as grated lemon zest or orange zest.


Nutritional Information:

Calories: 294,

Protein: 6g,

Fat: 9g,

Carbohydrates: 48g,

Fiber: 3g,

Sodium: 266mg,

Cholesterol: 121mg

8 slices bread
4 Jonagold or Golden Delicious apples
1/2 cup golden raisins
1 1/3 cup milk
5 large eggs
3/4 cup brown sugar
1/4 cup (1/2 stick) butter, melted
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon salt

1. Heat oven to 350 degrees F. Lightly grease an 11 3/4- by 7 1/2-inch baking dish. Toast bread slices lightly and cut diagonally into quarters. Arrange a single layer of bread pieces in bottom of dish.

2. Core and slice 1 apple; reserve. Core and dice remaining apples. Spread diced apples evenly over bread in dish; sprinkle raisins on top. Arrange remaining bread in two lengthwise rows over diced apples and raisins. Place reserved apple slices between rows of bread.

3. In large bowl, combine milk, eggs, 1/2 cup brown sugar, the butter, cinnamon, nutmeg, and salt; beat until well combined. Pour over bread and fruit; sprinkle top with remaining brown sugar and bake 40 to 45 minutes or until firm. Serve warm or cold.