Apple-Stuffed French Toast
Serves: 4 (generously)
Vegetable oil cooking spray
8 slices cinnamon raisin bread without icing (such as Sun Maid)
3 tablespoons sugar
1/2 teaspoon ground cinnamon
1 1/4 cups shredded apple (about 2-3 medium apples)
3 ounces reduced-fat cream cheese, softened
3/4 cup skim milk
1 tablespoon vanilla extract
Spray an 8- or 9-inch square baking dish with cooking spray. Place
four slices of raisin bread in a single layer in the bottom of the
In a small dish or measuring cup, combine sugar and cinnamon. Set
aside 1 tablespoon of the cinnamon sugar mixture in a separate
container. Peel apples and grate them. Squeeze excess liquid from the
Add the cinnamon sugar mixture (minus the 1 tablespoon) to the grated
apples and stir to combine. Evenly divide the apple mixture over the
four slices of raisin bread and spread to cover each slice. Top the
apples with the remaining four slices of raisin bread.
In a large bowl, beat cream cheese at medium speed of mixer until
smooth. Add the egg, milk and vanilla; mix well. Pour egg mixture
over raisin bread. Refrigerate at least 45 minutes or overnight.
To bake, preheat the oven to 350 degrees. Sprinkle the top of the
French toast with the reserved tablespoon of cinnamon sugar mixture.
Bake uncovered for 35 to 40 minutes or until set. Remove from oven and
Frosted Apple Squares
Pastry Dough (see recipe below)
3/4 cup granulated sugar
1/4 cup cornstarch
1/4 teaspoon salt
2 teaspoons ground cinnamon
8 cups (about 3 pounds before peeling) tart cooking apples peeled,
cored, and very thinly sliced
Glaze (see recipe below)
Prepare Pastry Dough
and refrigerate for approximately 30 minutes.
grease a 13 x 18-inch baking pan.
In a small
bowl, combine together the sugar, cornstarch, salt, and cinnamon;
a piece of parchment paper into a 12 x 17-inch rectangle. Roll 1/2
of the dough over the parchment paper into a rectangle (the dough
will be quite thin). Transfer the dough to the prepared baking
pan. This is easily done by flipping it over into the pan and
gently peeling the parchment off, then smoothing the dough where
it needs it.
the apples over the dough leaving a small border of dough, and
sprinkle with the sugar mixture. Roll out the remaining dough and
place it over the top of the apples. Pinch the edges together. Cut
steam vents in the top. Cover with plastic wrap lightly coated
with non-stick spray, and let rise in a cool place for about 1
30 minutes, preheat the oven to 350°F.
Bake the pastry for approximately 25 to
30 minutes, until it’s golden brown. Remove from the oven and
cool on a rack for 20 minutes.
Prepare the Glaze and drizzle over the
cooled bars; let cool completely. Cut either into 3 ˝-inch
squares if you want to serve it as dessert (topped with ice cream,
of course!), or 2 x 3-inch bars for cookies.
For added color and flavor, spread a layer of dried cranberries
atop the apples before adding the top crust.
Yield: 3 dozen bars.
1/2 cup (4 ounces) lukewarm milk
2 large eggs
2 teaspoons instant yeast
4 cups all-purpose flour
1 teaspoon salt
1 cup unsalted cold butter, cut into chunks
In a small bowl, beat the eggs and milk together, and set aside.
In a large
bowl, combine the yeast, flour, and salt, cut in the butter with a
pastry blender or two knives until the mixture resembles coarse
crumbs. Add the egg/milk mixture, stirring until a soft dough
forms. Divide the dough in half, wrap in plastic wrap, and
refrigerate for about 30 minutes.
1 cup powdered (confectioners’) sugar
2 tablespoons milk or cream
1 teaspoon pure vanilla extract
In a bowl,
combine the sugar, milk, and vanilla until smooth.
Northwest Apple Candy (Aplets)
1 cup grated (red or golden) Delicious
2 cups sugar
2 tablespoons unflavored gelatin
5 tablespoons cold water
1/8 teaspoon 1 tablespoon rose flower water *
1 cup finely chopped walnuts
* If you are unable to find culinary essence or
rose water, substitute 1 tablespoon fresh lemon juice.
Butter an 8-inch square pan. In a large saucepan over medium heat,
combine apples and sugar. Bring to a boil; boil 1 minutes, stirring
constantly. Turn heat to low and simmer another 30 minutes, stirring
occasionally. Remove from heat.
In a small bowl, combine gelatin and water; add to apple and sugar
mixture, stirring constantly until dissolved. Add rose culinary essence
and walnuts; stir until well blended. Pour into prepared pan; cool at
least 2 hours but preferably overnight. With an oiled knife, cut
into1-inch squares, then roll in powdered sugar. Store, covered, in the
Makes 64 candy squares.
Apple Cake with Lemon Sauce
4 medium apples peeled,
cored and sliced
1 tablespoon freshly squeezed lemon juice
1 1/4 cups sugar divided
1/4 cup water
1 1/3 cups all-purpose flour
3/4 cup sugar
3 tsp baking powder
1/2 tsp salt
1/4 cup vegetable shortening
3/4 cup milk
Lemon Sauce (see recipe below)
Preheat oven to 350°F. Butter an 8-inch
square cake pan. Add apples to baking dish. In a small bowl, combine lemon
juice, 1/2 cup sugar, and water; pour over apples and mix thoroughly. Let
stand while preparing batter for cake.
In a large bowl, combine flour, remaining
3/4 cup sugar, baking powder, and salt; cut in vegetable shortening with a
pastry blender until shortening is the size of very small peas. Make a
hollow in the center and add egg and milk; mix until just combined (batter
should have small lumps in it). Pour batter over apple mixture and bake
for 45 minutes.
Prepare Lemon Sauce. Serve with Lemon
Sauce spooned over warm cake.
1/2 cup sugar
1 tbsp cornstarch
1/4 cup cold water
1/2 cup boiling water
1 tablespoon butter
1/2 teaspoon lemon extract
2 tablespoons freshly squeezed lemon juice
In a small saucepan, mix sugar and
cornstarch thoroughly. Stir in cold water until cornstarch is dissolved.
Add boiling water and cook over medium heat, stirring constantly until
thickened and clear in color. Remove from heat and stir in butter, lemon
extract, and lemon juice; set aside until ready to serve.