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Yay! It's apple season and nothing makes me happier than a basket full of Macintosh apples. My eyes glaze over as I imagine all the delicious treats I can make with them.
If you can peel, core, slice or dice apples you'll be amazed at what you can create in no time at all. So, while apple season is in full swing, here are a few new family favorites for the recipe box. File these under easy.
Fans of blondie brownies should love the sweet apple-maple version complete with a delicious maple brown sugar glaze. They are so good served warm with a scoop of vanilla ice cream, they'll become a family favorite.
For those who like their apples encased in flaky crust, there's Cinnamon-Glazed Apple Pie. This single crust delight, with its sour cream, sweetened condensed milk and apple cider filling is easy as pie to make. Dress it up with a cinnamon apple cider glaze.
Need a big dessert? French Apple Dessert is a great choice for potlucks or family gatherings. It serves a crowd and is sure to be a crowd-pleaser. The dessert starts with an easy-to-make dough that's filled with apple slices, sugar and cinnamon. A sweet vanilla glaze adds the finishing touch.
Apple-Maple Blondies
Blondies:
1 1/3 cups packed brown sugar
1/2 cup butter, melted and cooled
1/2 cup maple syrup
2 tsps. vanilla extract
2 large eggs
2 cups all-purpose flour
3/4 tsp. salt
1/4 tsp. baking soda
3 cups chopped peeled apples (about 3 medium)
Glaze:
1/4 cup butter, cubed
1/2 cup maple syrup
1/4 cup packed brown sugar
Directions: Line a 9×13-inch baking pan with parchment paper, letting ends extend up sides.
In large bowl, beat brown sugar, melted butter, syrup and vanilla until blended. Beat in eggs. In another bowl, whisk flour, salt and baking soda together. Gradually beat into brown sugar mixture. Stir in apples (batter will be thick.)
Transfer to prepared pan. Bake in preheated 350-degree F. oven 25 to 30 minutes or till golden brown and a toothpick inserted in center comes out with moist crumbs.
Meanwhile, in small saucepan, melt butter over medium-low heat; stir in syrup and brown sugar. Bring to boil over medium heat; cook and stir 2 to 3 minutes or till slightly thickened. Remove from heat and cool slightly.
Pour the glaze over warm blondies. Cool completely in pan on wire rack. Cut into bars. Serve with whipped cream, or warmed, with vanilla ice cream. Makes 2 dozen blondies.
Cinnamon-Glazed
Apple Pie
1 (9-inch) unbaked pie crust
1 1/2 cup sour cream
1 (14-ounce) can sweetened condensed milk
1/4 cup apple cider
1 large egg, beaten
1 1/2 tsps. vanilla extract
1/4 tsp. cinnamon
3 tart apples, peeled, cored and thinly sliced
2 T. butter
Cinnamon Glaze:
1/4 cup apple cider
1 tsp. cornstarch
1/4 tsp. cinnamon
Directions: Place crust in pie plate and bake in 375-degree F. oven 15 minutes. Set aside. Blend together sour cream, sweetened condensed milk, cider, egg, vanilla and cinnamon till smooth. Pour into baked pie crust and bake another 30 minutes, or till center is set; cool.
Meanwhile, prepare glaze in small saucepan over low heat. Cook and stir till thickened. Set aside.
Cook apples in butter in skillet over medium heat till apples are tender but still hold their shape. Arrange apples over filling. Drizzle with cinnamon glaze. Serve warm or chilled. Store leftovers in refrigerator. Serves 8.
French Apple Dessert
(This scrumptious dessert serves a crowd.)
Dough:
2 1/2 cups flour
2 T. sugar
1 tsp. salt
1/2 tsp. baking powder
1 cup shortening
1 egg yolk plus 3/4 cup milk, mixed
Reserved egg white for brushing top crust
Filling:
10 to 12 apples, peeled, cored and sliced
1 cup sugar
1 tsp. cinnamon
Glaze:
1 cup powdered sugar
1 tsp. vanilla
3 T. butter, melted
Directions: For dough, combine all dry ingredients in medium bowl. Cut in shortening then stir in the egg yolk and milk mixture to form a soft dough. Divide dough in half. Roll out or pat to fit a well-greased 10×15-inch jelly roll pan.
For filling: Combine the cinnamon and sugar. Layer apples over crust and sprinkle with the cinnamon mixture. Roll out the remaining dough and place the crust over the apples. Seal edges. Cut slits in top crust. Brush with the reserved egg white that has been stiffly beaten. Bake in 375-degree F. oven 45 minutes.
For glaze: Combine sugar, vanilla and butter and drizzle over hot crust. Serves 20.