No need to buy expensive prepared supermarket brands of fruit and oatmeal – make your own easily.
1/2 cup diced Golden Delicious apple
1/3 cup apple juice
1/3 cup 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.
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
3 Tbsp. butter, melted
1/4 tsp. vanilla
1 cup milk
1 cup apples, grated
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
Made with store-bought refrigerated biscuit dough, these tender, sweet wraps are a cinch to prepare.
1 tablespoon butter
4 Jonagold or Golden Delicious apple, peeled, cored, and thinly sliced
1 tablespoon plus 2 teaspoons sugar
1/2 teaspoon cinnamon
1/2 cup apricot preserves
1/3 cup dried cranberries or raisins
1/4 cup water
1 tube (17.3-ounce) refrigerated buttermilk biscuit dough (for large biscuits)
1. In large skillet, melt butter over medium heat. Add apples, 1 tablespoon sugar, and the cinnamon; cook, stirring frequently, 5 minutes. Add apricot preserves, dried cranberries, and water; cook, stirring, 4 to 5 minutes or until apple slices are tender. Remove from heat and cool.
2. Heat oven to 375 F. Lightly grease two baking sheets. Seperate rounds of biscuit dough; flatten each round and roll out to a 6-inch round. Mound a scant 1/2 cup of apple mixture across center of each round. Wrap dough around filling to enclose. Place wraps on baking sheets, seam side down, and sprinkle tops with remaining 2 teaspoons sugar. Bake 14 to 16 minutes or until golden brown.
If you don’t have a panini press, just use a non-stick skillet to make these tasty sandwiches. Just about any cheese can be substituted for Cheddar.
8 slices whole-grain bread
1/4 cup low-fat honey mustard
2 crisp apples, thinly sliced
8 ounces low-fat cheddar cheese, thinly sliced
1. Preheat panini press on medium heat. Lightly spread honey mustard evenly over each slice of bread. Layer apple slices and cheese over 4 slices of bread, using about 1/4 apple and 2 ounces of cheese for each sandwich. Top each with remaining bread slices. Lightly coat panini press with cooking spray. Grill each sandwich for 3 to 5 minutes or until cheese has melted and bread has toasted. Remove from pan and allow to cool slightly before serving.
2. Prep Time: 10 Minutes
3. Total Time: 20 Minutes
4. Recipe courtesy of US Apple Association
2 medium Washington Apples
1 cup water
2 tablespoons lemon juice
3 tablespoons low-fat mayonnaise
3 tablespoons yellow mustard
6 (12-inch) flour tortillas
12 slices (12 ounces) cooked ham
12 slices American cheese
3 cups chopped lettuce
1. Core apples, but do not peel. Cut each apple into 12 thin slices. Stir together water and lemon juice; drop apple slices into the mixture to prevent browning.
2. In a small bowl, combine mayonnaise and mustard until well blended.
3. Remove apple slices from the water-lemon juice mixture and pat dry. Spread each flour tortilla with 1 tablespoon mayo-mustard dressing; layer with 2 slices ham, 2 slices cheese, apple slices, and lettuce.
4. Roll the tortillas tightly; cut each in half diagonally.
An Indian specialty, our well-spiced mulligatawny is awash with flavours and colours, piquant curry paste, crunchy, tart Granny Smith apples, and smooth coconut milk. With the addition of shredded store-bought roast chicken, this complete family meal assembles in minutes.
1 tbsp vegetable oil
1 cup chopped onion
1 cup diced carrot
1 cup thinly sliced celery
1 tbsp minced gingerroot
2 cloves garlic, minced
1 tbsp curry paste
1/2 tsp each salt and pepper
1 cup coconut milk
2 cups chicken stock
2 cups cubed butternut squash
4 cups diced Washington Granny Smith apples
2 cups diced cooked chicken
1/4 cup chopped fresh coriander
1. In deep skillet, heat oil over medium high heat. Add onion, carrot and celery; cook, stirring occasionally, until tender but not browned, about 10 minutes. Stir in ginger root, garlic, curry paste, salt and pepper and cook one minute.
2. Pour in coconut milk and chicken stock and bring to a boil. Add squash and reduce heat to simmer for 15 minutes. Add apple and chicken and cook just until apples are tender but still hold their shape, about 10 minutes more.
3. Sprinkle with coriander and serve with warm naan bread or cooked basmati rice.
Chef’s Tip: Replace 1/2 cup (125 mL) of the chicken stock with your favorite dry white wine for an ideal entertaining meal.
A perfect dish of risotto, creamy yet chewy, is worth some effort; find the right rice, use the best cheese, and keep stirring!
4 to 5 cups low-sodium chicken or vegetable broth
4 tablespoons (1/2 stick) butter
2 tablespoons minced onion
1 cup Arborio rice or short grain rice
2 cups diced, peeled Golden Delicious apples
1/3 cup dry white wine
2 tablespoons grated Parmigiano cheese, plus more for
1/4 teaspoon salt
Freshly grated nutmeg
1. In medium saucepan, heat broth to boiling; reduce heat to maintain a steady simmer and cover.
2. In large saucepan, melt 2 tablespoons butter over low heat; add onion and saute 3 minutes. Add rice and 1 cup diced apple; sautT, stirring, 3 minutes. Stir in wine; stir until wine evaporates.
3. Stirring, add enough hot broth (about 3/4 cup) to just cover rice. Adjust the heat to maintain a steady simmer and cook rice, stirring constantly, until almost all broth has been absorbed-about 4 minutes.
4. Continue adding broth, 1/2 cup at a time, stirring, and cooking until broth is absorbed. After 15 minutes, stir in remaining diced apples. Rice is done when creamy yet firm (al dente) in center. Total cooking time is 25 to 30 minutes, depending on rice.
5. Remove risotto from heat; stir in remaining butter, 2 tablespoons Parmigiano, and salt. Spoon into bowls or deep plates; sprinkle with nutmeg and top with shaved Parmigiano.
The sweet-tart flavor of apple cider is used as a marinade for this hearty dish. Prepare the marinade in the morning before dashing out the door, place it in the refrigerator, and its ready to pop into the oven for dinner when you get home.
1 large onion, cut into eighths
1 large lemon, sliced into rounds
2 cups apple cider
1/4 cup olive oil
1/4 cup chopped fresh sage, plus more for garnish
2 Tbsp. apple cider vinegar
2 tsp. Dijon mustard
2 bay leaves
1/2 tsp. salt
1/2 tsp. freshly ground black pepper
4 chicken legs
4 chicken thighs
1 12-ounce package chicken-apple sausage
2 large apples, each sliced into eighths
1 lb. small, red skinned potatoes, halved
1. Place a gallon size heavy-duty zip-top bag into a large bowl. Place the onion and next 9 ingredients into the zip-top bag, combining well. Add the chicken and chicken-apple sausage to the marinade. Close the bag, place in the refrigerator to marinate for at least 4 hours or up to 24 hours.
2. Preheat oven to 450 degrees. Arrange the chicken pieces in a large roasting pan skin-side up. Pour all of the marinade, including onions and lemons over and around the pieces. Tuck the sausages, apples, and potatoes around the chicken. Cook for 1 hour and 15 minutes, turning sausages about halfway through to cook evenly. Arrange chicken, sausages, and potatoes on a platter and sprinkle with chopped fresh sage.
3. Prep Time: 15 Minutes (not including marinating)
4. Total Time: 1 hour, 20 minutes
5. Recipe courtesy of US Apple Association
2 3/4 cups water
1 Tbsp. light, unsalted butter
1 1/2 cups rice
2/3 cup all-purpose flour
1 tsp. salt, divided
1/2 tsp. black pepper
7 boneless, skinless chicken breasts, about 6 ounces each
1 Tbsp. vegetable oil
2 cups chopped onion, about 1 medium onion
1 1/2 cups diced red pepper, about 1 large
1 1/2 cups diced green pepper, about 1 large
2 large garlic cloves, pressed
2 Tbsp. curry powder
1 14-ounce can diced tomatoes
1 cup apple cider
1 cup chicken stock
1/3 cup currants or raisins
2 large apples, cored and diced
1. Bring water to a boil in a medium saucepan. Add butter, 1/2 teaspoon salt, and rice; stir well and return water to a boil. Cover and reduce heat to low. Cook for 20 minutes or until tender. Remove from heat and fluff with a fork. Combine flour, remaining 1/2 teaspoon salt and black pepper in a shallow dish. Slice each chicken breast and thigh in half on an angle. Dredge the chicken pieces in the seasoned flour. Heat a large skillet over medium-high heat; add the oil to the pan. Add the chicken to the skillet and cook about 3 to 4 minutes per side or until golden brown. Remove chicken from skillet and set aside. Stir in onions, peppers, and garlic and cook about 5 minutes. Add curry, stirring well. Add tomatoes, cider, chicken stock, and currants. Simmer for about 5 minutes, then add apples and chicken to skillet. Bring to a boil and lower heat to simmer. Serve over warm rice.
2. Prep Time: 15 Minutes
3. Total Time: 45 Minutes
4. Recipe courtesy of US Apple Association
This is a recipe from Mexico.
2 Tablespoons vegetable oil
2 sliced onions
4 pork chops
1 bottle of light-colored beer
4 cups of water
4 Tablespoons sugar
4 whole cloves
4 Washington apples; cored and cut in wedges. Golden Delicious, Fuji or Cameo are recommended
salt and pepper to taste
1. In a large fry pan, heat oil over medium heat and saute onions lightly until soft. Remove onions from pan and set aside.
In the same pan, add the pork chops. Cover with beer and cook over low heat until the liquid evaporates.
2. In a medium sauce pan, boil 2 cups of water. Add sugar, cloves and apples. Let them cook until it boils and apples start to soften. Remove from heat.
Season pork chops with salt and pepper and grill over medium for 2 minutes per side.
To serve, arrange apple wedges on a plate, top with pork chops, and then top with onions.
Frozen, pureed winter squash eliminates the time and toil involved in peeling, chopping, and cooking fresh squash yet still lends this soup unmistakable flavor and brilliant color. Apple and ginger add a sweet and zesty note.
2 tablespoons butter
1 large onion, chopped
1/2 teaspoon dried sage
2 Granny Smith apples
1 14 1/2-ounce can chicken broth
3/4 cup water
1 12-ounce package frozen squash, thawed
2 teaspoons grated peeled fresh ginger
1/2 cup milk
1. In medium saucepan, melt butter over medium heat. Add onion and sage; cook 3 minutes to soften. Reserve 1/4 of one apple for garnish; peel, core, and finely chop remaining apple. Add to onion mixture with broth and water; heat to simmering. Cook mixture, covered, 12 minutes.
2. Add squash and ginger to apple mixture; simmer, uncovered, 10 minutes.
3. In two batches, puree soup mixture until smooth. Return to pan, stir in milk and reheat over low heat. (For a thinner soup, add a little more water or broth.) Ladle soup into serving bowls and garnish each with thin slices of reserved apple.
2 cups water
1 tablespoon lemon juice
2 Golden Delicious apples
1 pound reduce-fat kielbasa or breakfast sausages
1 bunch fresh sage (optional)
1. Heat oven to 400 degrees F. Lightly coat baking sheet with vegetable oil cooking spray. In small bowl, combine water and lemon juice. Core apples and cut each lengthwise into quarters; cut each quarter into 4 wedges. Soak slices in lemon water 1 minute; drain.
2. Cut kielbasa diagonally into 24 1/2-inch-thick oval slices. On wooden or metal skewers, alternately thread 4 slices of apple and 3 slices kielbasa, beginning and ending with apple. (Kielbasa should be threaded through skin side-not cut side.)
3. Roast kabobs, turning occasionally, 15 to 20 minutes or until apple slices soften and kielbasa browns. Set on bed of sage leaves, if desired, and serve.
Poached apple slices and a cardamom-flavored syrup dress up traditional french toast. The recipe can easily be doubled to serve more.
1 Fuji or Granny Smith apple, cored and sliced
1/2 cup apple juice
1 tablespoon cold water
1 teaspoon cornstarch
1/8 teaspoon ground cardamom
2 large eggs, beaten
1/4 teaspoon vanilla extract
4 slices bread
1. In small pot, combine apple slices and apple juice; heat to simmer. Cover and cook apple slices until tender but still retain their shape-about 8 minutes.
2. With slotted spoon remove apple slices and reserve. Combine water, cornstarch, and cardamom and whisk into apple juice in pot. Heat mixture to boiling and cook, stirring, until thickened and syrupy. Remove from heat and set aside while preparing French toast.
3. Heat a large non-stick skillet over medium heat. In wide shallow bowl, combine eggs and vanilla. Dip two bread slices in egg mixture to coat both sides; cook in skillet until golden brown on both sides. Remove to serving plate. Repeat with remaining egg mixture and bread slices. Arrange apple slices on top of French toast and drizzle with reserved syrup.
2 tablespoons vegetable oil
3 medium Granny Smith apples, peeled, cored, and chopped
1 potato, peeled and chopped
1 stalk celery, chopped
1/4 cup finely chopped onion
1/8 teaspoon ground thyme
1/4 cup white wine
5 cups chicken broth
4 cups grated cheddar cheese
1/2 cup heavy cream
1/8 teaspoon nutmeg
1/8 teaspoon white pepper
Diced unpeeled apple (optional)
1. In large sauce pot heat oil. Add apples, potato, celery, onion, and thyme. Saute 10 minutes. Stir in wine and simmer 2 minutes: Add broth and simmer 45 minutes.
2. In blender or food processor, puree soup mixture. Return to sauce pot; over very low heat, stir in cheese, cream, nutmeg, and pepper. Cook just until heated through–do not boil or cheese will curdle. Ladle soup into serving bowls and garnish, if desired, diced apples.