Cranberry Apple Spice Muffins

3 cups pancake mix
3 teaspoons pumpkin pie spice, OR:
2-3 teaspoons ground cinnamon
2 teaspoons ground ginger
1 cup melted butter, room temperature
2 eggs, room temperature
1 1/4 cups milk, 2% or whole
2/3 cup brown sugar
2/3 cup sugar
1 1/2 cup peeled and diced apples,
OR,
1 cup dried apples (simmered in 1/3 cup apple cider till softened, cool)
Optional: coarsely chopped nuts: hazelnuts, pecans, walnuts

Baked Spiced Dried Apple French Toast

There are all kinds of ways to use French toast for cooking, this recipe is more like a bread pudding, but with low-fat milk, egg whites and some raisins and dried apples, definitely a good way to use up old bread, also much lower fat is a better for you.

Ingredients:

1 ½ cups milk, 1%

1 cup egg whites

2 tbsp honey

1 tsp vanilla extract

1/8 tsp salt

½ pound whole wheat, oat or white bread

½ cup dried apples, chopped

¼ cup raisins

1 tsp cinnamon, ground

¼ tsp nutmeg

2 tsp powdered sugar

Directions: 

Whisk milk, egg whites, honey, vanilla and salt in a medium bowl.

Trim crusts off 4 slices of bread and set aside. Cut the crusts and the remaining bread into 1-inch pieces. Toss with dried apples, raisins, cinnamon and nutmeg in another large bowl.

Coat a 9-by-9-inch or 7-by-10 inch baking pan with cooking spray.

Transfer the bread mixture into the pan. Lay the reserved crustless slices evenly on top, trimming to fit.

Whisk the milk mixture again, then pour evenly over the bread. Press the bread down with the back of a wooden spoon, and make sure it’s evenly moist.

Cover with parchment paper, then foil paper, and refrigerate for at least 10 hours or up to 1 day.

Preheat oven to 350°F. Bake the casserole, covered, for 40 minutes. Uncover and keep baking until puffed, set and lightly browned, about 22 minutes more. Let stand for 10 minutes on a wire rack, dust with confectioners’ sugar. Serve warm. 6 Servings.

Apple Pumpkin Bisque

Read more about it at www.cooks.com/rec/view/0,191,142166-225202,00.html
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It’s amazing when two ingredients intertwine so perfectly, that regardless of how hard the palate may try, it can’t coax them apart. That’s what happens to the applesauce and pumpkin purée in this sweet and savory soup. The pumpkin gives substance to the apple; the apple makes the pumpkin sweet and tangy. Eaten together, they become a totally new taste sensation -- and a great way to fit fruit and veggies in!

1 tablespoon unsalted butter
1 small onion, finely chopped
1 tablespoon finely chopped ginger root
1 can (15 ounces) 100% pumpkin purée
1 can (14 1/2 ounces) unsweetened applesauce (reconstituted dried apples)
2 cans (14 1/2 ounces each) chicken broth
2 tablespoons honey
1 teaspoon apple-cider vinegar
1 cinnamon stick
1 small, dried chili pepper
Pinch ground nutmeg
Salt and ground white pepper, to taste
1/2 cup sour cream or fresh cream

Preparation Time: 10 minutes Cook Time: 20 minutes Servings: 8

Melt butter over medium heat in a large, heavy saucepan. Sauté the onion and ginger until onion is tender, about 4 minutes. Add pumpkin, applesauce, chicken broth, honey, vinegar, cinnamon stick, chili pepper, nutmeg, salt and pepper, and simmer about 15 minutes until flavors are blended. Stir in sour cream just before serving.

Recipe for a Better Breakfast: Think Outside the Cereal Box

The following recipe is a tried-and-true formula. The basic recipe can be easily changed up by playing with the flavorings, fruit, and nuts: try dried blueberries, or dried cherries with pistachios. For a nutritional boost, you can also add in a couple tablespoons of ground flax seed (for the omega-3 fatty acids) and wheat germ (packed with vitamin E and folic acid, an essential B vitamin). It makes a great gift, and  can be made in big batches if you’re hosting out-of-town guests; simply set out in the morning with milk or almond milk, yogurt, fresh fruit for a simple no-cook breakfast. (Note: For health reasons, you can reduce the sweeteners here. But since everyone’s taste buds are different, this recipe is printed with original proportions so you can tweak as you please.)

Apple-Almond Granola    

Makes about 5 cups

1/2 cup honey
 (raw is best)       

1/2 cup maple syrup
2 tablespoons butter                         

1/4 cup brown sugar
4 cups old-fashioned rolled oats      

1/2 cup shredded unsweetened coconut
1 cup dried apples chopped/ add a little cinnamon  

1 cup slivered almonds
1 teaspoon salt                               

1 teaspoon almond extract

Preheat oven to 325 degrees. In a mixing bowl, combine oats, almonds, coconut, and salt. Set aside. In a saucepan over medium heat, combine the honey, maple syrup, butter, and brown sugar. Bring to a boil, then reduce the heat and simmer for 5 minutes, stirring often. While the mixture simmers, add the almond extract. After 5 minutes, pour honey mixture over oat mixture and gently stir to combine. Lightly oil a rimmed baking sheet and spread granola evenly over it. Bake for 10 minutes, stirring occasionally, then add the dried apples/cinnamon and bake up to 10 minutes more, or until granola is fragrant and golden brown. Remove from oven and let cool on pan, stirring occasionally to keep the granola from sticking together. Keeps in an airtight container for a few days.

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Bread Machine

Apple Oatmeal Bread with Raisins

1/3 c. old-fashioned rolled oats                            1/2 c. water

1/3 c. reconstituted applesauce                           1 3/4 c. flour

1 tsp. salt                                                             1 tbs. butter

1 tbs. brown sugar                                               1 tbs. nonfat dry milk

1/4 c. raisins                                                         1 tsp. ground cinnamon

1 1/2 tsp. active dry yeast

Put all ingredients into bread machine or follow your user's manual. Select correct bread cycle and light crust color, then press start.

Apple-icious Oatmeal Bake Recipe

1/3 cup brown sugar

 

2 tablespoons butter, melted

 

1 large egg

 

2 cups 1% lowfat milk

 

1/2 teaspoon vanilla extract

 

1½ cups quick-cooking oats

 

1 cup chopped dried apple OR 1 medium red apple, unpeeled and cut into ¼-inch dice (about 1 cup)

 

1/2 cup pecans, coarsely or finely chopped (your choice)

 

1½ teaspoons baking powder

 

1/2 teaspoon salt

 

1/4 teaspoon ground cinnamon, plus more for sprinkling

Directions

1.    Preheat the oven to 350ºF. Lightly oil or coat an 8 X 8-inch baking pan or dish with nonstick cooking spray and set aside.

2.     In a large bowl, whisk together the brown sugar and the butter until well combined. Whisk in the egg until creamy and then whisk in the milk and vanilla.

Stir in the oatmeal, apple, pecans, baking powder, salt, and cinnamon. Place the mixture evenly in the pan, sprinkle with additional cinnamon, and bake about 30 minutes, or until the top turns golden and the oatmeal is set. Scoop out and serve warm.