Apple, Blackberry and Peach Recipes
1/2 Peck Winesap or Mutsu Apples
2 Cups Sugar or Splenda
1 teaspoon Cinammon
1 pinch Nutmeg if desired
Peel and core your apples. Cut into quarters. You are likely to find many recipes that say that you must chop the apples. I have tried both ways, and have found that this is an unnecessary step. When using a slow cooker, there is no need to exert the extra effort of finely chopping your apples.
Simply place all ingredients in your slow cooker, set it on low, and let it simmer for 8-10 hours without lifting the lid. Once it reaches the desired consistency, allow it to cool and then refrigerate. I prefer Apple butter cold, although there is no reason that you can’t eat it hot if you like it that way. Apple butter tastes great, is good for you, has no fat, and is low in calories. It’s is an excellent topping for biscuits toast, bagels, and English muffins. I also like to put apple butter on pancakes and waffles. If you like oatmeal, try stirring a few spoonfuls of apple butter into your next bowl for a delicious and healthy treat. Enjoy!
2 Cans Crescent Rolls
2 Sticks Butter
1 teaspoon vanilla
1 cup of sugar (1/2 cup sugar or 1/2 splenda is fine)
1 Can Mountain Dew
Peel and core apples. Cut apples into 8 slices each. Roll each slice into a crescent roll Place in a 9×13 lightly buttered pan.
Melt butter, then add sugar, and barely stir. Add vanilla, stir, and pour over apples. Then pour the Mountain Dew around the edges of the pan. Sprinkle with cinnamon and bake at 350degrees F for 40 minutes.
1 Cup Butter, softened
4 Cups Mutsu and Golden Delicious Apples
1 1/2 Cups Sugar
1 teaspoon vanilla
1 teaspoon salt
1 teaspoon cream of tarter
4 eggs beaten
4 cups of self rising flour
1/2 cups buttermilk
1 cup of brown sugar
1 teaspooneach of cinnamon, clove and nutmeg
1 1/2 cups applesauce
Preheat oven to 350 degrees
Core and slice apples. Cook over low heat with bronw sugar, spices and 1/2 stick butter for 20 minutes. Let Cool.
Cream sugar, butter until fluffy, add vanilla and eggs one at a time. Mix dry ingredients together and add remaining mix together. Place in buttered loaf pan and bake for 40 minutes until it cracks in the middle.
- Cream together
1 cup canola oil
2 cups sugar (can use ½ Splenda)
- Sift together and add to ingredients above
2 ½ cups of plain flour
½ cup self rising flour
1 tsp baking soda
1 tsp salt
1 tsp cinnamon
1 tsp apple pie spice
1 tsp all spice mix
- Blend into ingredients above
2 tbsp black walnut flavor or to taste
2 tbsp vanilla
3 ½ – 4 cups raw apples chopped and packed
Nuts if desired
- Bake in a greased and floured Bundt pan 325 degrees for 1 hour and 15 minutes
½ cup light brown sugar
½ stick margarine
¾ can evaporated milk
- Heat and boil 2 minutes then cool and spoon onto cake
Prep: 20 min.; Bake: 1 hr., 10 min.; Cool: 1 hr., 30 min.
Yield: Makes 8 servings
Streusel Topping (See recipe below)
1/2 cup butter, softened
1 cup granulated sugar
2 large eggs
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup milk
2 teaspoons vanilla extract
2 cups peeled and sliced fresh firm, ripe peaches (about 2 large peaches, 7 oz. each)
1 cup fresh blackberries
Garnishes: fresh blackberries, sliced peaches
Preheat oven to 350°. Prepare Streusel Topping.
Beat butter at medium speed with an electric mixer until creamy; gradually add granulated sugar, beating well. Add eggs, 1 at a time, beating until blended after each addition.
Combine flour, baking powder, and salt; add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in vanilla. Pour batter into a greased and floured 9-inch springform pan; top with sliced peaches and blackberries. Pinch off 1-inch pieces of Streusel Topping, and drop over fruit.
Bake at 350° for 1 hour and 10 minutes to 1 hour and 20 minutes or until center of cake is set. (A wooden pick inserted in center will not come out clean.) Cool completely on a wire rack (about 1 1/2 hours). Dust with powdered sugar. Garnish, if desired.
Note: We found that using a shiny or light-colored pan gave us the best results. If you have a dark pan, wrap the outside of the pan with heavy-duty aluminum foil to get a similar result.
Prep Time: 10 minutes
Yield: Makes 1 1/2 cups
1/2 cup butter, softened
1/2 cup granulated sugar
1/2 cup firmly packed light brown sugar
2/3 cup all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1. Beat butter at medium speed with an electric mixer until creamy; gradually add granulated sugar and brown sugar, beating well. Add flour, cinnamon, and nutmeg; beat just until blended.
Southern Living, JUNE 2009
Coarsely chop frozen blackberries, and place them back in the freezer until ready to stir into the batter. To freeze muffins, let cool completely, and place in zip-top plastic bags. Reheat in microwave 20 seconds.
Yield: 17 muffins (serving size: 1 muffin)
2 cups all-purpose flour (about 9 ounces)
1 cup rolled oats
1 cup packed dark brown sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon apple-pie spice
1 cup fat-free milk
3 tablespoons butter, melted
1 teaspoon vanilla extract
1 large egg, lightly beaten
1 1/2 cups frozen blackberries, coarsely chopped
1/4 cup granulated sugar
Preheat oven to 400°.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 6 ingredients (through apple-pie spice) in a large bowl. Make a well in center of mixture. Combine milk, butter, vanilla, and egg in a small bowl; add to flour mixture, stirring until just moist. Gently stir in blackberries.
Spoon 1/4 cup batter into each of 17 paper-lined muffin cups coated with cooking spray. Bake at 400° for 16 minutes. Sprinkle muffins evenly with granulated sugar; bake 3 minutes or until muffins spring back when touched lightly in center. Cool in pans 10 minutes on wire racks.
Yield: 8 servings
8 Blender Crepes
5 cups fresh blackberries, divided
3/4 cup water, divided
1/3 cup granulated sugar
1 tablespoon lemon juice
1 tablespoon brandy
2 teaspoons cornstarch
1/4 teaspoon ground cinnamon
1 tablespoon butter or stick margarine
1/2 cup (4 ounces) 1/3-less-fat cream cheese, softened
1 teaspoon powdered sugar
Prepare Blender Crepes; set aside.
Combine 1 cup blackberries and 1/2 cup water in a blender. Process about 1 minute or until smooth. Strain blackberry mixture through a sieve.
Combine blackberry purée, 1/4 cup water, granulated sugar, lemon juice, brandy, cornstarch, and cinnamon in a small saucepan; bring to a boil. Cook 1 minute over medium heat, stirring constantly. Remove from heat; stir in butter.
Spread 1 tablespoon cream cheese over each crepe, and top each with 2 teaspoons sauce and 1/4 cup blackberries. Fold each crepe in half, then in quarters. Spoon 2 tablespoons sauce on each of 8 dessert plates; top each with 1 crepe and 1/4 cup blackberries. Sift powdered sugar evenly over crepes.
(Totals include Blender Crepes)
Calories: 188 (29% from fat)
Fat: 6g (sat 3.2g, mono 1.7g, poly 0.5g)
Make the easiest blackberry cobbler ever using fresh berries plus 5 more ingredients. To make it special, top with whipped cream and a mint garnish.
Yield: Makes 6 servings
4 cups fresh blackberries
1 tablespoon lemon juice
1 large egg
1 cup sugar
1 cup all-purpose flour
6 tablespoons butter, melted
Whipped cream (optional)
Garnish: fresh mint sprig
Preheat oven to 375°. Place blackberries in a lightly greased 8-inch square baking dish; sprinkle with lemon juice. Stir together egg, sugar, and flour in a medium bowl until mixture resembles coarse meal. Sprinkle over fruit. Drizzle melted butter over topping. Bake at 375° for 35 minutes or until lightly browned and bubbly. Let stand 10 minutes. Serve warm with whipped cream, if desired. Garnish with fresh mint sprig, if desired.
Ready-to-Use refrigerator crust…unfold as directed
4 tablespoons ( 1/4 Cup ) butter, softened
1/2 Cup plus 1 tablespoon sugar
5 large Golden Delicious apples
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
- Line nonstick 9-10-inch skillet with Saran Wrap. Place pie crust in skillet and gently press to shape of skillet. Put in freezer for 10 minutes. Lift wrap and crust from skillet, put on plate, cut a small “X” in crust, and return to freezer.
- Place oven rack in lowest position if oven. Heat to 400 degrees. Spread butter over bottom and sides of skillet. Sprinkle 1/2 Cup sugar over bottom.
- Peel, halve, and core apples. Set aside 1 and 1/2 apples. Then cut remaining halves in one-half and reserve 4 pieces. Arrange remaining (1/4-size apples) around edge of skillet ( round sides down, and slightly overlapping). Place 1/2 apple in center, and suround with remaining apple slices.
- Combine 1 tablespoon sugar, the cinnamon and nutmeg. Sprinkle on apples.
- Cook on top of stove over medium-high heat. Swirling the skillet gently for 10 to 15 minutes, until sugar carmelizes to a golden brown. This is tricky, because obviously you do NOT want to burn the apples. Experience will help you here. When time is up, remove from heat.
- Place cold crust upside down on top of apples…outer perimeter of crust is pusheddown between apples and side of skillet.
- Bake on lowest oven rack for 15 to 20 minutes or until crust is browned.
- Carefully remove skillet from oven. Run a plastic knife around outer skillet to loosen. Place a large flat plate upside down over skillet. Holding both bottom of skillet and plate together, carefully invert the plate/skillet, ending up with tart on plate. Carefully lift off the skillet. And scrape caramel from skillet. And re-arrange any apples that have shifted. Serve either warm or at room temperature. Best eaten the same day.