Applesauce Nut Minis

I was looking at the Better Homes and Gardens Recipes and came across this applesauce cupcake which looked delicious.  Knowing, hubby loves applesauce, I was pretty sure I would not go wrong with this recipe and I did not.  I made some changes to this recipe.  I do not use shortening unless, there is absolutely no option for a substitute.    I will make the changes on the recipe below and if you want the original recipe, please go here. 

These are gluten-free so you know that I substituted my gluten-free baking mix.    I double or triple this and store it in a cannister.  It goes quickly.  If you are making it, judge by your own usage, what you need.

Rather than make cupcakes, I made mini bundts which I think are a lot nicer.  I baked it longer of course and found I had to keep checking it until it was really done. 

*Gluten free baking mix

*3 c. rice flour   (Rice flour comes in white and brown.  We use brown but when I can’t get it, I substitute white so it would appear, they are inter-changeable.)
1 c. potato starch (NOT potato flour)
½ c. tapioca starch
Mix well.

For this recipe, I used two cups of this mixture.

Applesauce Cupcakes                  

 Makes 6 minis and some muffins with extra batter.

 

 Ingredients

• 1  cup granulated sugar                                                    
• 1/3 cups margarine
• 1-1/3  cups applesauce
• 2  cups gluten-free flour (recipe above)*
• 1-1/2  teaspoon baking powder
• 1  teaspoon ground cinnamon
• 1/2  teaspoon baking soda
• 1/4  teaspoon ground nutmeg
• 3/4  chopped walnuts 
• 1/2  cup packed brown sugar
• 2  cups sifted powdered sugar
• 1  tablespoons milk
• 1  teaspoon vanilla

 Directions

 Preheat the oven to 375 degree F.

Grease 6 mini bundt pans.  (I waited until these were filled before I knew how many muffins, I could make.  I was able to make 6 muffins.)

In a large bowl, beat granulated sugar and 1/3 cup margarine with an electric mixer on medium speed until well mixed. Beat in applesauce.  In a small bowl, stir together flour, baking powder, cinnamon, baking soda, nutmeg. Beat into applesauce mixture. Stir in walnuts

Spoon batter into prepared muffin cups, filling each 2/3 full.* Bake in the preheated oven for 18 to 20 minutes or until a wooden toothpick inserted in centers comes out clean. Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups. Cool completely on wire rack.

Sprinkle with confectioner’s sugar.  

Applesauce Filbert-Walnut Bread

Once again, we ran out of our gluten-free bread and sandwiches had to be made so I decided to bake two loaves of quick bread.  This is one and the other is a pumpkin bread.   This was very wet.  As a result, I took close to a cup of filbert, ground to a meal, and threw it in the mixing bowl

Applesauce Filbert-Walnut Bread   

Ingredients:

• 1 cup sugar
• 1 cup applesauce
• 1/4 cup vegetable oil
• 3 egg whites
• 3 tablespoons Rice Dream
• 2 cups gluten – free flour mixture (not store-bought mix) 
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/2 cup chopped  walnuts
• 3/4 cup filbert crumbs

Method:

1. In a large mixing bowl combine sugar, applesauce, oil, egg whites, and milk; mix until well blended.
2. Into another bowl, sift flour, soda, baking powder, salt, and spices.
3. Stir into the first mixture until well blended; stir in chopped pecans or walnuts.
4. Spread batter in a greased and floured 9×5x3-inch loaf pan.
5. Bake at 350° for 60 minutes, or until a wooden pick inserted in center comes out clean.

Pecan Applesauce Mini Cupcakes

My husband likes plain desserts so I scour the cookbooks and Internet and blogs, looking for recipes I can make plain and dress up.   He is a nut fan, meaning walnuts, pecans, cashews and a variety of other nuts.  When I came across a Martha Stewart recipe that was a simple applesauce and pecan cupcake, I decided, in about two seconds, to make the recipe.  You can find the full recipe here but I am not sure it is correct.   I also made miniatures because again, that is hubby’s preference.  I know, he rationalizes, one is a little bite so he can have more and then some more.  Should I tell him that the calories add up?  Nah.  Let him enjoy himself.  He deserves to.

For 24 mini cupcakes, this is the recipe I came up with, adapted from Martha Stewart.

Pecan Applesauce Mini Cupcakes

• 1 cup gluten-free flour mixture             

• 2 teaspoons ground cinnamon

• 1/2 teaspoon baking soda

• 1/2 teaspoon salt

• 1/2 teaspoon freshly ground nutmeg

• 1/8 teaspoon ground cloves

• 1/2 cup Canola oil

• 1 cup granulated sugar

• 1/2 cups packed light-brown sugar

• 2  eggs

• 3/4 cup applesauce

• 1/2 cup toasted pecans, chopped

Directions

1. Preheat oven to 350 degrees. Line a standard 12-cup muffin tin and a 6-cup tin with paper liners. Sift flour, cinnamon, baking soda, salt, nutmeg, and cloves together into a medium bowl. Set aside.

2. Put 8 tablespoons (1 stick) butter, the granulated sugar, and 1/2 cup brown sugar in the bowl of an electric mixer fitted with the paddle attachment. Cream on medium speed until smooth, about 3 minutes. Mix in eggs, one at a time. On low-speed, mix in applesauce and then flour mixture. Stir in nuts by hand.

3. Divide batter among muffin cups, filling each about three-quarters full. Bake until a cake tester inserted in centers comes out clean, 18 to 20 minutes. Let cool completely in tins on a wire rack.

4. Meanwhile, in the clean bowl of electric mixer, mix cream cheese with remaining 8 tablespoons (1 stick) butter and 1 cup brown sugar on medium speed until smooth. Spread cream-cheese frosting on muffins. Muffins can be refrigerated in airtight containers up to 2 days.

Apple Tart

I know my weaknesses and I know my strengths in cooking and baking.  I continue to set myself goals to grow in these areas.  Right now, I am working on gluten free pastry and glutenous yeast baking.  I will post the pastry here but the breads and rolls will be posted at Sweet and Savory Says it All.  I am planning to try to keep up with Katy and Coleen who are giving kind of a seminar on yeast baking.  That should be fun and help those of us who may need it, some confidence with out baking.

Back to what I am posting here.  This is the most delicious combination of apple and cheesecake and tart.  It is from the Joy of Baking.  I do get some of the best recipes from there.  They all work which is a good starting point.  They, so far, have all been delicious.   

Apple Tart from the Joy of Baking

CRUST:

1 cup (140 grams) gluten free flour mix

1/3 cup (35 grams) confectioners (powdered or icing) sugar 

1/2 cup (1 stick) (113 grams) cold margarine, cut into small pieces

FILLING:

One 8-ounce (227 grams) cream cheese, at room temperature (I used Tofutti cream cheese)

1/4 cup (50 grams) granulated white sugar

1 large egg

1/2 teaspoon pure vanilla extract

TOPPING:

1/4 cup (50 grams) granulated white sugar

1/2 teaspoon (2 grams) ground cinnamon (I used more cinnamon – 1 1/2 teaspoons)

4 cups (500 ml) Granny Smith apples, peeled and cut into 1/4 inch (.6 cm) slices (about 3-4 large apples)

1/3 cup (35 grams) sliced almonds

  

Method:

Preheat oven to 450 degrees F (230 degrees C) and place rack in center of oven.  Grease (or spray with Pam) a 9 inch (22 cm) springform pan. CRUST:  In the bowl of your food processor place the flour and sugar.  Pulse to blend together.  Add butter and pulse until dough just begins to come together.  Pat the dough onto the bottom and one inch (2.5 cm) up the sides of the pan.  Cover with plastic wrap and place in refrigerator while you make the filling. FILLING:  In a food processor process the cream cheese until smooth.  Add the sugar and mix well.  Blend in the egg and vanilla extract and process until smooth.  Remove the crust from the fridge and pour in the filling.  Return to refrigerator while you prepare the topping. TOPPING:   Combine the sugar and cinnamon in a large bowl.  Toss the sliced apples in the sugar mixture.  Spoon the apples evenly over the cream cheese layer and sprinkle with almonds.  Place the springform pan on a larger baking sheet to catch the drips.   Bakeat 450 degrees F (230 degrees C) for 10 minutes.  Reduce heat to 400 degrees F (205 degrees C) and bake for 25 to 30 minutes until golden brown (apples are soft when pierced with a fork), and filling is almost set.   Remove from oven and place on wire rack to cool.  Sprinkle with confectioner’s sugar and serve at room temperature.     I have included the two food processor photos to show you how easy it is to make this recipe.  Each layer is delicious.

Apples to Acorns BSI

I want to give a thank you to Megan from MegaNerd Runs.  I have not made acorn squash in a long while, thinking I preferred butternut squash.  How wrong I was.  This was delicious and I am thrilled that Megan is smart enough to know it so I could find out.  Check out Megan’s blog on Monday to see all the entries.  I bet you will find some nifty recipes.

I left work, went shopping for groceries, rushed into the house and tried to beat the clock and have dinner ready for hubby.  I had picked up chicken cutlets, thin cut, so I could wrap them around something and acorn squash.   The only problem was, I did not have a clue what I was going to wrap in that chicken, nor what I wanted to stuff the squash with, other than something sweet

Off to the computer to see what I could find.  Looking at acorn squash recipes, the answer came quickly, apples.  We love apples.  I had absolutely no luck  with the chicken.  Certainly, it is not like all the blogs and the entire Internet had nothing good to eat.  Nothing appealed to me so I left it to “fate” and my refrigerator.

You will have to wait to find out about the chicken but let’s talk squash.  I found a recipe for  sweet and cinnamony apples to fill the cavity of the acorn squash.  I also found a page of suggestions as how to handle acorn squash.  It helped me to race through this recipe without mishap.

Apples to Acorns     (adapted)

Ingredients:

• 1 medium acorn squash
• 1 tart apple, peeled, cored, and cut into small chunks
• 1 Tablespoon gluten free flour (I used soy)
• Salt and black pepper, to margarine
• 2 Tablespoons light brown sugar
• 1 teaspoon ground cinnamon

Preparation:

Keeping in mind that I was in a major hurry, I pierced the acorn squash and I microwaved it for ten minutes.  I had a small squash.

Preheat the oven to 350 degrees F.

Place apples in a mixing bowl.

Transfer the squash shells to the prepared baking dish.

 Spoon the apples into the squash cavities . 

Combine the margarine, brown sugar, and cinnamon.

 

 

Stir over medium heat until the sugar is dissolved.

Brush over the exposed flesh of the squash and then drizzle what remains over the apples.

Bake for 20 minutes, uncovered.

Yield: 2 servings

Recipe Source: Judy Gorman’s Vegetable Cookbook by Judy Gorman (MJF Books)

 

 

This was a pleasant surprise which went quickly, thankfully to the microwave.  Baking this will more than double the time .  If I had, had the time, I would have baked in the oven but this worked beautifully for this rushed occasion.

The apples were sweet and worked well with the squash.  I could see using this filling with Butternut squash, as well.

When the squash is cool enough to handle, cut each one in half lengthwise. Scoop out the seeds and fibrous tissue.

Mrs. McCabe’s Apple Cake

Check out the great goodies at the Krazy Kitchen and  for today, particularly at Save Room for Dessert.

 

Perfect food for this weather and the holidays.  Apples and more apples and this cake has lots of apples.  This is from Livng in the Kitchen with Dogs.

Both are beautiful cakes but I have not tasted mine yet so I don’t know if we both passed the test in terms of quality.  Sara did.  I will have to let you know.

Mrs. McCabe’s Apple Cake
Bundt Entertaining

Apples
5 medium tart apples, peeled, cored, cut into 1-inch pieces (I used cortlands and am way too lazy to peel apples)
5 tbsp sugar
2 tsp cinnamon

Cake
3 cups gluten free flour mix

1 teaspoon xanthan gum
2 cups sugar
1 cup vegetable oil
4 eggs
1/4 cup orange juice (I used fresh squeezed)
1 tbsp baking powder
2 1/2 tsp vanilla
1 tsp salt

Heat oven to 350F. Grease and flour a  Pan (In a medium bowl, stir together all the apple ingredients.
In a large mixing bowl, combine all cake ingredients in order given; mix until smooth. Spoon half of the batter into prepared pan. Spoon half of the apples over batter, being careful not to have apples couch sides of pan. Top with remaining batter. Spoon remaining apples over batter, being careful not to have apples touch sides of pan.
Bake at 350F for 85 to 90 minutes or until toothpick inserted in center of the cake comes out clean. Cool 10 minutes. Remove from pan; cool completely on rack. 16 servings.

Apple Pie Muffins

I discovered a new blog, today, Tamy’s Recipes.  Tamy has an in season recipe swap.  In my quest to use lots of fruits and vegetables, this seems like a natural for me.  I decided to submit these apple pie muffins.  We enjoyed them.  There is something about cooked apples that makes everything tasty. 

I also was happy to find Cupcake Tuesday.  I have been making more muffins and cupcakes on the two blogs and I love having a place to share them.

A little cinnamon and you have success.   Go check out Tamy’s many wonderful recipes and Liz’s fantastic cupcakes.  Such creativity.
I also shared this with Stop and Smell the Chocolates.  I know these are apples but go over and see why I posted these.
 

I put on my baker hat and got out the ingredients.  Of course, at the same time, I was baking a chocolate toffee cookie and a pasta salad.  I proved, I can multi-task.

The baking went smoothly and soon my home smelled like a bakery with that rich cinnamon fragrance floating through all the rooms.  I could bake with cinnamon 24/6 (not on the Sabbath).

I have a feeling, I will make these, often.  Certainly, they can go to my.
“Bake Again” list.
 

 

2 1/4 cups gluten=free  flour1 teaspoon baking soda1/2 teaspoon salt1 teaspoon guar gum1 egg                           1 cup buttermilk1/2 cup butter, melted 1 teaspoon vanilla extract 1 1/2 cups packed brown sugar		2 cups diced apples 1/2 cup packed brown sugar 1/3 cup all-purpose flour                       1 teaspoon ground cinnamon                                                         2 tablespoons margarine, melted
	Preheat the oven to 375 degrees F (190 degrees C). Grease a 12 cup muffin tin or line with paper muffin cups.
	In a large bowl, stir together 2 1/4 cups flour, baking soda and salt. In a separate smaller bowl, mix together the egg, buttermilk, 1/2 cup melted butter, vanilla and 1 1/2 cups of brown sugar until sugar has dissolved. Pour into the flour mixture and sprinkle the diced apple into the bowl as well. Stir just until everything is blended. Spoon into the prepared muffin tin, filling the cups to the top.
	In a small bowl, stir together 1/2 cup of brown sugar, 1/3 cup flour and cinnamon. Drizzle in 2 tablespoons of melted butter while tossing with a fork until well blended. Sprinkle this over the tops of the muffins.
	Bake for 25 minutes in the preheated oven, or until the tops of the muffins spring back when lightly pressed.

 

Chock Full of Pecans and Apples

 I saw this recipe, the other day, and have been wanting to make it each and every day since then.  For some reason, each time, I planned to get the ingredients out, something popped up and I did not get to it. 

Last night, after midnight, I took out all the ingredients, lined them up, measured them out, covered them and left them so I would see them, first thing, in the morning.  It worked.  I, now have tasted Praline Apple Bread, and I am so glad that I have.

This is fabulous. Taste the loose nuts that fall off the bread.  They are sweet and savory.   So good.

 Praline Apple Bread – adapted from Southern Living – September 2009

Ingredients

1 and 1/2 cups pecans, divided into 1/2 cup and one cup, chopped

(In 350 degree oven, bake one half cup of the chopped pecans, spread out on a cookie sheet for 8 minutes, stirring after four minutes.)

1 cup granulated sugar
8 ounces sour cream
2 eggs
2 teaspoons vanilla
2 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon guar gum
1 teaspoon cinnamon
1 1/2 cups peeled and chopped Granny Smiths
1/2 cup golden raisins
1/4 cup margarine
1/4 cup packed light brown sugar

Method:

Preheat oven to 350 degrees F
Grease a 9×5x3-inch loaf pan.
Using an electric mixer on mediumspeed, beat together the granulated sugar, sour cream, eggs, and vanilla until blended.
 In a separate bowl, stir together the flour, guar gum, baking powder, soda, and salt,
Add to sour cream mixture, mixing until combined.
By hand, stir in the chopped apple, raisins and 1/2 cup of the toasted pecans.
Spoon batter into greased loaf pan.
Sprinkle with chopped pecans and press nuts lightly into the batter.
Bake in a 350 degree oven for 65 minutes or until a wooden toothpick inserted in center comes out clean.
Cool in pan for ten minutes.
Remove to wire rack.
In a small saucepan, melt margarine and brown sugar. 
Bring to a boil, stirring constantly.  (I did it in the microwave without the stirring)
 Remove bread from pan.
Drizzle top  of bread with brown sugar and margarine.
Let cool completely.  We didn’t.  We couldn’t.   

     

Applesauce Spice Bars

I split this cake into two different results.  One was with and one was without the glaze.  I think my husband won’t like the glaze so he is getting a piece chock full of raisins and apples.

I overdid it on my side.  I had extra glaze so I drenched my half.  It tastes rich but it has changed its texure to being wet.

Dorie Greenspan’s Applesauce Spice Bars  adapted from : From my home to yours

1-1/4 cups gluten free flour
1 teaspoon baking powder
1/4 teaspoon baking soda                                                                                                       1 teaspoon guar gum
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon salt
1 stick (8 tablespoons) unsalted margarine                                                                       1 cup (packed) light brown sugar
2 large eggs
1/2 cup unsweetened applesauce
1 teaspoon pure vanilla extract
1 teaspoon rum extract                                                                                                            1 baking apple, such as Rome or Cortland, peeled, cored and finely diced or chopped
1/2 cup plump, moist raisins (golden)
1/2 cup chopped honeyed pecans

For the Glaze

2-1/2 tablespoons heavy cream
1/3 cup (packed) light brown sugar
2-1/2 tablespoons unsalted nargarine
1 teaspoon light corn syrup
1/2 teaspoon pure vanilla extract                                                                                      1/2 teaspoon rum extract

GETTING READY: Center a rack in the oven and preheat the oven to 350 degrees F. Butter a 9-x-13 inch baking pan, line the bottom with sluminum foil or paper, grease the paper and dust the inside of the pan with flour. Tap out the excess flour and put the pan on a baking sheet.

THE BARS: Whisk together the flour, baking powder, baking soda, spices and salt.In a medium heavy-bottomed saucepan, melt the butter over low heat. Add the brown sugar and stir with a whisk until it is melted and the mixture is smooth, about 1 minute. Remove the pan from the heat.

Still working in the saucepan, whisk in the eggs one at a time, mixing until they are well blended. Add the applesauce, vanilla and applejack, if you’re using it, and whisk until the ingredients are incorporated and the mixture is once again smooth. Switch to a rubber spatula and gently stir in the dry ingredients, mixing only until they disappear, then mix in the apple, raisins and nuts. Scrape the batter into the prepared pan and smooth the top with a rubber spatula.
Bake for 23 to 25 minutes, or until the cake just starts to pull away from the sides of the pan and a knife inserted into the center comes out clean. Transfer the baking pan to a rack and let the cake cool while you make the glaze.

THE GLAZE: In a small saucepan, whisk together the cream, sugar, butter and corn syrup. Put the pan over medium heat and bring the mixture to the boil, whisking frequently. Adjust the heat so that the glaze simmers, and cook, whisking frequently, for 5 minutes. Remove the pan from the heat and stir in the vanilla.
Turn the bars out onto a rack, remove the paper and invert the bars onto another rack, so they are right side up. Slide the parchment paper under the rack to serve as a drip catcher, grab a long metal icing spatula and pour the hot glaze over the bars, using the spatula to spread it evenly over the cake. Let cool to room temperature before cutting.
Cut into 32 rectangles, each about 2-1/4 x 1-1/2 inches.

Storing: In a covered container, the bars will keep for about 3 days at room temperature. Because of the glaze, they cannot be frozen.

Apple Harvest Rice

I made this rice, a few weeks ago, and was sure I had posted it.  If I did, I can’t find it.  It is such a good recipe, I want to share it with you.  If, by any chance, it is here, you will be getting a good recipe twice.  This original recipe can be found here.  I think that I only made one  minor change, if memory serves me well.  This is a nice dish to have in the autumn.

I was looking through my recipes, looking at different photos of  rice dishes.  The first one I pulled had red pepper so I eliminated that one.  When I got to this one, I spotted the carrots but was not sure about the apples.

Apple Harvest Rice

1 cup thinly sliced carrots
2 tablespoons margarine
1 1/4 cups water
3/4 cup apple juice 
2 tablespoons lemon juice
2 tablespoons brown sugar
1 teaspoon salt
1 cup uncooked long-grain rice
1/2 teaspoon ground cinnamon
1/2 cup golden raisins
1/2 cup sliced green onions
2 cups cored, diced, unpeeled apples
1 tablespoon toasted sesame seed   

Method:

Cook carrots in margarine until tender crisp about five minutes.

 Add water, apple juice, lemon juice, brown  salt, rice, cinnamon and raisins.

Bring to a boil. Reduce heat, cover, and simmer until rice is tender and liquid is absorbed, about 20 minutes.

Gently stir in green onions and apples; heat thoroughly.

Turn into serving dish. Top with sesame seed.

Makes 6 servings.