Hey there, time traveller!
This article was published 11/9/2012 (1803 days ago), so information in it may no longer be current.
THIS is the time of year for apples. Peter Kotyk wrote in requesting a recipe for apple jacks like Gunn's Bakery makes. Were still hoping for that one. In the meantime, here are some other apple recipes.
Pat Jackson sent in a recipe for apple cheddar muffins, courtesy of the wonderful Lucy Waverman. (Pat thinks it's from some time ago, by the look of the clipping). Stephanie Behl, whose parents have several apple trees, is always looking for new ways to use apples. This easy apple custard pie is a family favourite. And if you have a real backyard bumper crop, Stephanie suggests taking your apples to be juiced. She recommends Apple Junction at John Boy Farms near Landmark.
If you can help with a recipe request, have your own request, or a favourite recipe you'd like to share, send an email to firstname.lastname@example.org, fax it to 697-7412, or write to Recipe Swap, c/o Alison Gillmor, Winnipeg Free Press, 1355 Mountain Ave., Winnipeg, MB, R2X 3B6. Please include your first and last name, address and telephone number.
Apple cheddar muffins
(adapted from a recipe by Lucy Waverman)
250 ml (1 cup) all-purpose flour
125 ml (1/2 cup) whole wheat flour
60 ml (1/4 cup) rolled oats
60 ml (1/4 cup) brown sugar
10 ml (2 tsp) baking powder
5 ml (1 tsp) baking soda
60 ml (1/4 cup) buttermilk
57 g (60 ml or 1/4 cup) butter, melted
1 large tart apple, grated
250 ml (1 cup) grated sharp cheddar cheese
Preheat oven to 205C (400F). In a large bowl, mix together flours, oats, sugar, baking powder, baking soda and salt. In a smaller bowl, mix together buttermilk, eggs, butter, apple and cheese. Add wet ingredients to dry ingredients and stir just until combined. Spoon into greased regular muffin tins. Bake about 20 minutes. Yields about 1 dozen.
Tester's notes: With the classic combination of cheese and apples, these muffins have a subtle flavour that isn't too sweet. You could serve them as a quick bread with soup or stew. Pat points out that this is a relatively small recipe, so she triples it, using 4 medium-large apples, and ends up with about 24 large muffins.
Dreamy apple custard pie
(from Eagle Brand recipes)
1 x 22 cm (9 in) unbaked single-crust pastry shell
1 L (4 cups) pared, cored and sliced apples (about 4-5 large)
15 ml (1 tbsp) lemon juice
1 x 300 ml (1 1/4 cup) sweetened condensed milk
60 ml (1/4 cup) butter, melted
2 ml (1/2 tsp) cinnamon
1 ml (1/4 tsp) nutmeg
60 ml (1/4 cup) brown sugar
60 ml (1/4 cup) all-purpose flour
30 ml (2 tbsp) butter, cold
60 ml (1/4 cup) chopped nuts
Preheat oven to 220C (425F). Toss apples with lemon juice. Arrange in prepared pastry shell. In medium bowl, beat eggs and stir in condensed milk, butter, cinnamon and nutmeg. Mix well and pour over apples. In small bowl, combine brown sugar and flour. Cut in cold butter until mixture resembles coarse crumbs. Stir in nuts and sprinkle over pie. Bake at 220C (425F) for 10 minutes, then reduce temperature to 190C (375F) and continue baking for about 40 minutes more or until golden brown and set in the centre. Serve warm or chilled. Leftovers must be covered and refrigerated.
Tester's notes: The creamy custard with a hint of nutmeg and the crumble topping make for a nice variation on traditional apple pie. I used Golden Delicious apples and walnuts and got good results. I preferred the pie warm, so you might want to time the baking so you're taking it out of the oven 15 minutes or so before dessert.