"A-Peeling" Fall Apple Recipes

12:53 PM, Oct 6, 2010   |    comments
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GOLDEN VALLEY, Minn.--  Today Baking Basics and Beyond author Pat Sinclair joined us with some delicious recipes for using apples, which are now in season.

You can find Pat Sinclair's cookbook, Baking Basics and Beyond, in bookstores everywhere. For more information on Pat, visit http://PatCooksandBakes.blogspot.com.

Apple Cheddar Muffins

Use sharp Cheddar cheese for these muffins because it adds the most flavor.

MAKES 12 MUFFINS

1 1/2 cups all-purpose flour
1/2 cup white whole wheat flour
1/3 cup sugar
1 tablespoon baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
3/4 cup 2 % milk
1/3 cup butter, melted
1 teaspoon vanilla
1 large egg, beaten
1/2 cup chopped apple
1/2 cup shredded sharp Cheddar cheese
2 slices cooked bacon, crumbled

Heat the oven to 400°F with the oven rack in middle. Spray 12 cups of a standard muffin pan with nonstick cooking spray or grease with shortening.

Mix all-purpose flour, white whole wheat flour, sugar, baking powder, cinnamon, and salt in a large bowl. Make a well in center of the flour by pushing ingredients out toward sides of bowl.

Combine the milk, melted butter, vanilla, and egg in a medium bowl with a wire whisk. Pour the milk mixture into the flour mixture, and stir only until the flour is moistened, even though the batter is not smooth. Scrape down the sides of bowl.

Stir in the apple, shredded cheese and bacon. Divide the batter into prepared muffin cups, filling about 3/4 full. (If you prefer larger muffins, divide the batter into 10 muffin cups. Place a little water in the empty cups for even baking.)

Bake 15 to 20 minutes or until golden brown and a toothpick inserted in the center of a couple of muffins comes out dry. Cool 1 minute and remove from the pan. Serve warm.

Copyright by Pat Sinclair (2010)

Apple Blondies with Browned Butter Frosting


MAKES 24 BARS

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter, melted
1 cup firmly packed light brown sugar
2 large eggs, beaten
1 teaspoon vanilla
1/2 cup chopped peeled apple (1 small)

Frosting
1/4 cup butter, browned and cooled
1 1/2 cups confectioners' sugar, sifted
2 tablespoons whipping cream or milk
1 teaspoon vanilla


Heat oven to 350°F with oven rack in middle. Spray bottom of a 9 x 9-inch baking pan with nonstick baking spray.

Combine flour, baking powder, cinnamon, baking soda, and salt in a medium bowl.

Mix butter and brown sugar in a large bowl and beat in the eggs and vanilla. Slowly stir in flour mixture until flour disappears. Beat with a wire whisk 15 seconds until smooth. Stir in apple and spread into prepared pan.

Bake 25 to 30 minutes or until center seems set when touched lightly with a finger. The blondies will also start to pull away from pan edges. When checking doneness, shake pan a little to see if batter jiggles. A toothpick will come out dry. Cool on a wire cooling rack.

Frosting:

Heat butter in a small saucepan over medium heat, stirring constantly, until it begins to brown. Watch carefully because it can burn quickly. Remove from heat and place in a medium bowl. Cool to room temperature. Stir confectioners' sugar, cream and vanilla. Beat until smooth.

Spread frosting on bars immediately as frosting sets up quickly. Cut into bars.

Copyright by Pat Sinclair (2010)

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