Apple Cookbook (6 page)

5
. Pour the yogurt mixture into the center of the dry ingredients and, using a fork, stir to form a soft dough.

6
. On a floured work surface, pat the dough into a ½-inch thick round and cut into 8 triangles.

7
. Heat a “girdle” (as we call the griddle in Britain) or heavy skillet over low to medium heat and sprinkle lightly with flour. Cook the scone triangles for 5 minutes, until they are golden brown on the bottom. Turn and cook for 4 minutes longer.

8
. Serve warm. Split and spread with butter.

Yield: 8 scones

This is a lovely company’s-coming cake. You might want to drizzle it with the Apple Glaze on page 124
.

3 medium apples (Golden Delicious, Gala, Braeburn, Empire)

juice of ½ lemon

1 teaspoon plus 1 tablespoon ground cinnamon

2 cups granulated sugar

1 cup (2 sticks) butter, softened

4 eggs

1 cup sour cream

1 tablespoon vanilla extract

2½ cups sifted all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

½ cup brown sugar

1 cup chopped pecans

1
. Preheat oven to 350°F. Grease and flour a 10-inch tube pan.

2
. Peel, core, and chop the apples into small pieces. Place in a large bowl and toss with the lemon juice and 1 teaspoon of the cinnamon.

3
. In a large mixing bowl, cream the sugar and butter until fluffy. Beat in the eggs, sour cream, and vanilla.

4
. Sift together the flour, baking powder, and baking soda. Fold into the sour cream mixture.

5
. Stir in the apples. Pour half of this batter into the prepared pan.

6
. In a small bowl, mix the remaining 1 tablespoon cinnamon, brown sugar, and pecans. Sprinkle over the batter in the pan. Cover with the rest of the batter and smooth the top.

7
. Bake for 1 hour 20 minutes, or until a skewer inserted into the cake comes out clean. Let cool in the pan for 10 minutes; turn out of pan onto a wire rack. Cool completely before cutting.

Yield: 15–20 servings

Like bananas, apples add moisture to cakes and breads. The flavor here is classic banana, but you can spice it up by adding ½ teaspoon each of ground cinnamon and ground ginger
.

13/4 cups sifted all-purpose flour

2 teaspoons baking powder

½ teaspoon baking soda

2–3 ripe bananas, mashed (to make 1 cup)

½ cup brown sugar

1/3 cup vegetable oil

2 eggs

1 medium apple (Honeycrisp, Gala, Golden Delicious, Braeburn)

1
. Preheat oven to 350°F. Grease and flour an 8- by 4-inch loaf pan.

2
. In a large mixing bowl, combine the flour, baking powder, and baking soda. Make a well in the center.

3
. Place the bananas in a medium-sized bowl. Beat in the sugar, oil, and eggs. Pour into the center of the dry ingredients and stir until just combined.

4
. Peel, core, and dice the apple. Fold into the batter. Pour into the prepared pan.

5
. Bake for about 1 hour, or until a skewer inserted into the center comes out clean. Let cool in the pan for 10 minutes; turn out of the pan onto a wire rack. Cool completely before cutting.

Yield: 12–16 slices

This is a lovely quick bread worthy of any afternoon tea, and because it freezes well, you can always have some on hand. Louise always uses apples from her family orchard; these days, she has more than ever to choose from, since her son, Bruce, has planted several of the modern hybrids. Some of the new favorites include Honeycrisp, Ginger Gold, Fuji, Braeburn, and Gala
.

3/4 cup sugar

4 tablespoons butter, softened

2 eggs

2 cups sifted all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

2 large apples (Winesap, Fuji, Honeycrisp, Braeburn)

3/4 cup chopped walnuts

1 tablespoon lemon juice

1 teaspoon grated lemon zest

1
. Preheat oven to 350°F. Grease and flour an 8- by 4-inch loaf pan.

2
. Cream the sugar and butter together in a large bowl.

3
. Beat in the eggs.

4
. Sift in the flour, baking powder, and baking soda. Stir to combine.

5
. Core the apples and grate into the mixture.

6
. Add the walnuts, lemon juice, and lemon zest. Mix thoroughly. Pour into the prepared pan.

7
. Bake for 1 hour, or until a skewer inserted into the center comes out clean. Let cool in the pan for 10 minutes; turn out of the pan onto a wire rack. Cool completely before cutting.

8
. Serve cold with a little butter on the slices. This bread freezes well.

Yield: 12–16 slices

This bread is packed with such nutritional goodness, eating a slice makes you feel as though you’re doing your body a real favor. Eat it for breakfast, as a snack, or at lunch. For a dinner bread, substitute a mix of herbs such as basil, thyme, or oregano for the allspice
.

2 cups whole-wheat flour

¼ cup bran flakes

¼ cup wheat germ

2 teaspoons ground allspice

2 teaspoons baking powder

1 teaspoon baking soda

¼ teaspoon ground cloves

½ cup apple juice or cider

½ cup applesauce

½ cup plain or vanilla yogurt

1/3 cup honey

1/3 cup vegetable oil

2 eggs

1 cup chopped walnuts

1
. Preheat oven to 350°F. Grease and flour a 9- by 5-inch loaf pan.

2
. In a large bowl, combine the flour, bran flakes, wheat germ, allspice, baking powder, baking soda, and cloves. Make a well in the center.

3
. In a small bowl, mix together the apple juice, applesauce, yogurt, honey, oil, and eggs. Beat well and pour into the center of the dry ingredients. Stir to combine without overmixing.

4
. Fold in the nuts and spoon the batter into the prepared pan.

5
. Bake for 50–55 minutes, or until a skewer inserted into the center comes out clean. Let cool in the pan for 10 minutes; turn out of the pan onto a wire rack. Cool completely before cutting.

Yield: 12–15 slices

I met Barbara many years ago, when she was working at Haight’s Orchard in Croton Falls, New York. We used to trade recipes, and this is one of hers that I cherish. She would make up the breads as holiday gifts — such a nice idea that I have often done the same. The bread’s round shape adds to its appeal
.

4 medium apples (Cortland, Northern Spy, Winesap, Braeburn)

2 cups sugar

1 cup coarsely chopped pecans

3 cups sifted all-purpose flour

2 teaspoons baking soda

1 teaspoon ground cinnamon

½ teaspoon ground allspice

½ teaspoon ground nutmeg

1 cup (2 sticks) butter

1 tablespoon vanilla extract

2 eggs

1
. Preheat oven to 325°F. Grease and flour three 1-pound coffee cans. Tie a double band of aluminum foil around the cans to extend 2 inches above the tops of the cans. Grease the insides of the foil.

2
. Peel, core, and finely dice the apples. Place in a large bowl and mix with the sugar and pecans.

3
. Sift in the flour, baking soda, cinnamon, allspice, and nutmeg. Mix well.

4
. Melt the butter in a small saucepan and stir in the vanilla.

5
. Lightly beat the eggs. Stir the eggs and butter into the apple mixture.

6
. Spoon the batter into the cans.

7
. Bake for 1 hour 15 minutes, or until a skewer inserted into the centers comes out clean. Let cool in the cans for 10 minutes; turn onto a wire rack. Cool completely before cutting.

Yield: 3 cakes, about 10 slices each

These are my weight-watching muffins. They have such a good flavor, satisfy my sweet tooth, and make me feel terribly virtuous. That is, if I eat only one at a time. And because they go together so fast, I can mix and bake them first thing in the morning and have one (or two) for breakfast
.

1 cup sifted all-purpose flour

1 cup bran flakes

½ cup whole-wheat flour

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

¼ teaspoon ground cloves

1 cup applesauce

1/3 cup vegetable oil

½ cup honey

2 eggs

1
. Preheat oven to 400°F. Grease 12 large or 18 small muffin cups.

2
. In a large bowl, stir together the flours, bran flakes, baking powder, baking soda, cinnamon, nutmeg, and cloves.

3
. Make a well in the center of the dry ingredients and add the applesauce and oil.

4
. In a small bowl, beat together the honey and eggs and add to the bran mixture.

5
. Stir together until the dry ingredients are moist (a lumpy mixture makes tender muffins). Fill each muffin cup approximately two-thirds full.

6
. Bake for 20–25 minutes, or until a skewer inserted into the center of a muffin comes out clean. Remove from the muffin cups immediately and cool on a wire rack or serve hot.

Yield: 12–18 muffins

I sometimes use a mix of grated cheeses, which may include Muenster and Cheddar. I do not use mozzarella or Swiss because of the texture. Over the years, I have switched from using cow’s milk exclusively and now embrace low-fat milks made from soybeans and rice; they are also calcium-enriched and fortified with vitamins
.

1½ cups sifted all-purpose flour

3/4 cup yellow cornmeal

2 teaspoons baking powder

1 teaspoon baking soda

½ teaspoon ground cinnamon

½ teaspoon ground nutmeg

3/4 cup milk (skim, low-fat, soy, or rice)

¼ cup apple juice or cider

1/3 cup honey

1/3 cup vegetable oil

2 eggs

3/4 cup grated Cheddar cheese

1 medium apple (Granny Smith, Braeburn, Empire)

1
. Preheat oven to 400°F. Grease 12 large or 18 small muffin cups.

2
. In a large bowl, stir together the flour, cornmeal, baking powder, baking soda, cinnamon, and nutmeg.

3
. In a small bowl, mix together the milk and apple juice.

4
. Beat in the honey, oil, and eggs.

5
. Make a well in the center of the dry ingredients and pour in the liquids and the Cheddar. Stir to barely combine the batter.

6
. Peel, core, and finely dice the apple. Stir into the other ingredients until the batter is lumpy, not smooth.

7
. Fill each muffin cup approximately two-thirds full. Bake for 25 minutes, or until a skewer inserted into the center of a muffin comes out clean. Remove from the muffin cups immediately and cool on a wire rack or serve hot.

Yield: 12–18 muffins

This is so simple, but it adds such a special touch to a breakfast table
.

8 ounces cream cheese, softened

2–4 tablespoons honey

1 teaspoon grated orange or lemon zest

1
. Combine all the ingredients. Beat well.

2
. Use as a spread for muffins or slices of tea bread.

Yield: 1 cup

Naturally sweet and naturally good, this spread is delightful
.

1 cup finely chopped pitted dates

½ cup apple juice or cider

8 ounces cream cheese, softened

1
. In a small saucepan, simmer the dates in the apple juice, stirring, until the mixture thickens, about 5 minutes. Set aside to cool.

2
. Beat the cream cheese until fluffy.

3
. Beat the cooled date mixture into the cream cheese.

4
. Chill and spread on individual slices of quick bread.

Yield: 1
³
/
₄
cups