Apples are not only good, they are good for us. One medium apple only has 80 calories and is high in fiber - 5 grams. Last year (before the drought), we had a good apple crop in Kansas. Several of my friends had extra apples to give away and with some of those I made Apple Butter. This is much preferred in our family over the purchased choices and easy to make in the microwave oven. I freeze it in half-pint plastic freezer containers and we enjoy it for months later.
Microwave Apple Butter (makes about 4 cups)
8 cooking apples, cored and quartered
1 cup apple cider
3/4 cup (or less) sugar
2 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. cloves
Wash apples and cut into four pieces and core. Combine with cider in a two-quart glass bowl; cover. MW on high for 6 minutes, stirring twice during cooking. Place apples in a blender and process until smooth and return to glass bowl.
Stir in sugar, cinnamon, nutmeg and cloves. MW uncovered on high for 10 minutes, or until thickened, stirring occasionally.
Store in refrigerator for up to two weeks or freeze in small containers.
Earlier this fall, Southern Living magazine had a delicious looking Apple bundt cake on the cover. I made it and it was just as delicious as it looked! So much in fact, that it was eaten before I got a photo, so the picture here is from the September issue of Southern Living, who also gets the credit for the recipe.
Apple Cream Cheese Bundt Cake
CREAM CHEESE FILLING:
- 1 (8-oz.) package cream cheese, softened
- 1/4 cup butter, softened
- 1/2 cup granulated sugar
- 1 large egg
- 2 tablespoons all-purpose flour
- 1 teaspoon vanilla extract
- APPLE CAKE BATTER:
- 1 cup finely chopped pecans
- 3 cups all-purpose flour
- 1 cup granulated sugar
- 1 cup firmly packed light brown sugar
- 2 teaspoons ground cinnamon
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground allspice
- 3 large eggs, lightly beaten
- 3/4 cup canola oil
- 3/4 cup applesauce
- 1 teaspoon vanilla extract
- 3 cups peeled and finely chopped Gala apples (about 1 1/2 lb.)
- PRALINE FROSTING:
- 1/2 cup firmly packed light brown sugar
- 1/4 cup butter
- 3 tablespoons milk
- 1 teaspoon vanilla extract
- 1 cup powdered sugar
Preparation
1. Prepare Filling: Beat first 3 ingredients at medium speed with an electric mixer until blended and smooth. Add egg, flour, and vanilla; beat just until blended.
2. Prepare Batter: Preheat oven to 350º. Bake pecans in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through. Stir together 3 cups flour and next 7 ingredients in a large bowl; stir in eggs and next 3 ingredients, stirring just until dry ingredients are moistened. Stir in apples and pecans.
3. Spoon two-thirds of apple mixture into a greased and floured 14-cup Bundt pan. Spoon Cream Cheese Filling over apple mixture, leaving a 1-inch border around edges of pan. Swirl filling through apple mixture using a paring knife. Spoon remaining apple mixture over Cream Cheese Filling.
4. Bake at 350º for 1 hour to 1 hour and 15 minutes or until a long wooden pick inserted in center comes out clean. Cool cake in pan on a wire rack 15 minutes; remove from pan to wire rack, and cool completely (about 2 hours).
5. Prepare Frosting: Bring 1/2 cup brown sugar, 1/4 cup butter, and 3 Tbsp. milk to a boil in a 2-qt. saucepan over medium heat, whisking constantly; boil 1 minute, whisking constantly. Remove from heat; stir in vanilla. Gradually whisk in powdered sugar until smooth; stir gently 3 to 5 minutes or until mixture begins to cool and thickens slightly. Pour immediately over cooled cake.
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