October 31, 2014

RECIPE CORNER: Apple season recipes

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By Ginger Isham

Warm up the kitchen and tickle the noses of your family with these apple recipes.

 

Gingerbread

1/4 cup Crisco (I use canola/olive oil)

1 egg

3/4 cup molasses (I find 1/2 cup works)

1 and 1/4 cup flour

1 teaspoon each baking soda, cinnamon, ginger

pinch of salt

1/2 cup milk

Put all ingredients in bowl and whip until mixed well—batter will be thin. Pour into an 8×8-inch oiled baking dish. Bake 25 to 28 minutes in 350-degree oven. Serve warm with whipped cream, fresh applesauce or following sauce:

Lemon Sauce

1 cup sugar

2 tablespoons cornstarch

2 cups water

3-4 tablespoons butter

2 teaspoons fresh lemon juice (I add a tablespoon)

Mix sugar and cornstarch in pan. Pour in water, stir and cook until thickens. Boil 1 minute. Remove from heat, add butter and lemon juice

 

Applesauce, Wheat and Oatmeal Muffins 

(makes 12 muffins)

1 and 1/4 cups flour

1 cup quick-cooking oats

3/4 cup wheat bran (I use 1/4 cup wheat germ and 1/2 cup whole wheat flour)

1/2 cup brown sugar

1 teaspoon each baking powder, cinnamon

3/4 teaspoon baking soda

pinch of salt

1/2 cup raisins (or craisins)

1 cup unsweetened applesauce

1/2 cup low-fat or fat-free milk

1 tablespoon vegetable oil

1 tablespoon light corn syrup (I use maple syrup or water )

1 large egg

Mix all dry ingredients and raisins in bowl. Mix all wet ingredients and pour over the dry ingredients. Stir just until mixed and moist. Pour batter into oiled muffin pan. Bake at 375 degrees for about 18 minutes.

 

Ginger Isham lives with her husband on a fifth generation family farm on Oak Hill Road.

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