Apple Crisp ~ Allrecipes.com

1 c. whole wheat pastry flour
3/4 c. rolled oats
3/4 c. brown sugar
1 tsp. ground cinnamon
8 T butter, melted
4 c. peeled, sliced apples
1 T cornstarch
1/2 c. water
1/2 tsp. vanilla extract
1/2 tsp. ground nutmeg
4 T sugar

Preheat oven to 350F.

Combine flour, oats, brown sugar and cinnamon.  Mix in melted butter and stir until crumbly.

In a saucepan, combine sugar, cornstarch, water and vanilla.  Cook, stirring often, until thick and clear, about 10 min.

Arrange apples in an 8x8 baking dish.  Pour syrup over apples.  Cover with crumb mixture.

Bake 45 minutes until golden and bubbly.

YIELD:  9 servings
1 serving = 6 WW points; 8 WW P+

Apple Bread (Jacques Pepin's Simple and Healthy Cooking)

2 c. flour (I use soft or hard white ww)
1/2 c. sugar
1 T baking powder
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1 c. unsweetened applesauce
1/4 c. canola oil
2 eggs
1T vanilla
8 oz. unpeeled, chopped tart apples

Preheat the oven to 350F. Lightly coat loaf pan with oil or spray.

combine the flour, sugar, baking powder, cinnamon and nutmeg in a large bowl. Add the applesauce, oil, eggs and vanilla. Mix well with a whisk. Stir in the apple pieces. Pour batter into prepared pan.

Bake 65-70 minutes or until tests done.

Cool thorouthly on a rack before removing from pan.

YIELD: 1 loaf; 12 slices
1 slice = 3 ww points

Old Fashioned Apple Crisp (Land O Lakes)

6 c. apples, peeled, cored, sliced
3/4 c. packed brown sugar
3/4 c. old fashioned rolled oats
1/3 c. flour
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 c. cold butter

Heat oven to 375F. Place apples in ungreased 2-qt. baking dish.

Combine brown sugar, oats, flour, cinnamon and nutmeg; cut in butter with pastry blender or fork (I use my hands) until mixture resembles coarse crumbs. Sprinkle sugar mixture over apples. Bake for 25-35 minutes or until apples are tender and topping is golden brown. Serve warm with ice cream, if desired.

YIELD: 6 servings
1 serving = 380 calories, 16g fat, 4g fiber; 8 WW Points

Doug's Favorite Deep Dish Apple Pie

Pastry for deep dish double Crust

10 c. sliced, peeled baking apples (Empire or Cortland are my favorite)
3 T lemon juice
1 c. packed brown sugar
1/4 c. flour
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/4 tsp. salt
2T butter

In a bowl, toss apples with lemon juice. Combine sugar, flour, cinnamon, salt and nutmeg; add to apples and toss.

Line deep dish pie plate with crust. Pour apples into crust and dot with butter. Place remaining pastry on top of pie, turn edges of crust under to seel and flut edges; cut slits in top of crust.

Bake at 425F for 15 minutes. Reduce heat to 350F and bake an additional 40-45 minutes until crust is golden and filling is bubbly. Cover edges of crust to prevent over-browning.

YIELD: 8 servings

Apple Nut Muffins (Taste of Home)

2 T butter
1/3 c. packed brown sugar
1 T flour
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
2 c. diced peeled apples
1/2 c. finely chopped nuts
MUFFINS
3/4 c. butter, softened
1 1/2 c. sugar
3 eggs
1 1/2 tsp. vanilla
3 1/2 c. flour
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
3/4 tsp. salt
12 oz. sour cream
cinnamon-sugar

In a saucepan, melt butter. Stir in brown sugar, flour, cinnamon and nutmeg until smooth. Add apples; cook over medium-low heat for 10 min, stirring frequently. Remove from the heat; stir in nuts. Cool.

In a mixing bowl, crema butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla.

Combine dry ingredients; add to creamed mixture alternately wiht sour cream.

Spoon 1/4 cupfuls of batter into greased jumbo muffin cups. Spoon apple mixture into the center of each; do not spread. Top with remaining batter. Sprinkle with cinnamon-sugar.

Bake at 350F for 25-27 mionutes. Cool for 5 minutes before removing from pans to wire racks.

YIELD: 1 dozen jumbo muffins or 2 dozen regular muffins.

If using regular-size muffin cups, fill 1/2 full with batter; add a rounded teaspoonful of apple mixture and remaining batter. Bake for 16-18 minutes.

Spinach Apple Salad

2 T cider vinegar
2 T vegetable oil
1/4 tsp salt
1/4 tsp sugar
1 c. diced unpeeled apple
1/4 c. chopped sweet onion
1/4 c. raisins
2 c. torn fresh spinach
2 c. torn romaine

In a small bowl, combine vinegar, oil, salt and sugar; mix well. Add apple, onion and raisins; toss lightly to coat. Cover and let stand for 10 minutes.

Just before serving, combine spinach and romaine in a large salad bowl; add dressing and toss.

YIELD: 4 servings
1 serving = 2 WW points

Oat Applesauce Muffins

1 c. rolled oats
1 c. buttermilk
1 c. whole wheat flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 c. brown sugar
1/2 c. applesauce
1 egg
1 apple, peeled and diced
handful of raisins
1/2 c. chopped walnuts, optional

Place oats in a small bowl, pour n buttermilk. Let sit for 2 hours at room temp.***

Preheat oven to 375F. Prepare 12 muffin cups with papers or lightly spray with oil.

In a large bowl, stir together whole wheat flour, baking powder, baking soda and brown sugar. Stir in oat/buttermilk mixture, applesauce and egg; mix well. Stir in walnuts. Pour batter into prepared muffin cups.

Bake in preheated oven for 30 min., or until a toothpick tests done.

***I never do this and they turn out just fine.

YIELD: 1 dozen
1 muffin = 4 WW PP with walnuts

I prefer spicy muffins, so I add cinnamon, nutmeg and cloves

Apple Pecan Pancakes with Apple Spice Syrup

1 c. flour
2T brown sugar
2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. ground cinnamon
3/4 c. plus 2T milk
2 eggs, separated
1 tsp. vanilla
1/2 c. finely chopped, peeled apple
1/2 c. finely chopped nuts

In a bowl, combine flour, brown sugar, baking powder, salt and cinnamon. Stir in milk, egg yoks and vanilla. Add apple and pecans.

Beat egg whites until stiff peaks form; fold into batter.

Pour batter by 1/4 cupfuls onto a hot, greased griddle or skillet. Turn when edges bubble.

Apple Spice Syrup

1/4 c. packed brown sugar
2 T cornstarch
1/4 tsp. allspice
1/8 tsp. nutmeg
1 3/4 c. apple cider

In a saucepan, combine brown sugar, cornstarch and spices; mix well. Add cider. Cook and stir over medium heat until syrup is bubbly and slightly thickened.