3 large eggs
3/4 cup all-purpose flour
2 tablespoons granulated sugar
3/4 cup milk
1 teaspoon cinnamon
1 teaspoon vanilla extract
2 cups thinly sliced tart green apples
1/4 cup unsalted butter
Maple syrup, if desired

In a large bowl whisk together eggs, flour, and sugar, whisking until the mixture is smooth. Whisk in the milk, cinnamon and vanilla extract, until the mixture is combined well. Stir in the apples.

In a 9- or 10-inch cast iron skillet melt the butter over moderate heat. Pour the batter into the skillet, spreading the apples evenly, and bake the cake in the middle of a preheated 375 degree F oven for 30 minutes, or until it is puffed and begins to pull away from the sides of the skillet.

Serve the cake cut into wedges with maple syrup. Serves 4 to 6.

Related posts:

1. Apple Skillet Cake
2. German Apple Skillet Cake
3. Rosemary Apple Cake

Posted by Cookin’ Dad at recipegoldmine.com 8/8/2001 9:59 am

I tried these last week and they were very tasty, especially just after they came out of the fryer and were dipped in sugar. The only change I made was dipping the fritters in regular sugar with a bit of cinnamon. Thanks for a tasty recipe! Regards, Cookin’ Dad

P.S. The orange juice and orange rind added a nice, unique touch.

Source: Posted by Carol – Jan. 14, 2000 (old board) – recipe from The Best of Country Cooking

1 large egg, beaten
1 cup milk
1 cup apples *
1/4 cup granulated sugar
1/4 teaspoon salt
1 teaspoon grated orange peel
3 tablespoons orange juice
2 teaspoons vanilla extract
2 cups all-purpose flour
1 tablespoon baking powder
Vegetable oil
Confectioners’ sugar
Unpeeled apple which is finely diced or grated.

In mixing bowl, combine beaten egg, milk, apple, sugar, salt, orange peel, orange juice and vanilla extract. Sift together the flour and baking powder; fold into the apple mixture, stir just until all flour is moistened. Drop batter by rounded teaspoon into hot oil (350 degrees F). Fry until deep golden brown, about 3-4 minutes, turning once. Drain fritters thoroughly on paper towels. Roll in sugar or sift the sugar over the tops.

Yield: about 40 fritters.

Related posts:

1. Apple Fritters
2. Apple Fritters
3. Apple Fritters With Custard Sauce

2 pounds McIntosh apples, peeled, cored
    and thinly sliced (7 cups)
2 tablespoons lemon juice
2 tablespoons granulated sugar
1 tablespoon Butter Buds Sprinkles
4 packets Sweet ‘N Low
1 tablespoon all-purpose flour
1 1/2 teaspoons ground cinnamon
1/8 teaspoon ground allspice
4 sheets phyllo dough, thawed
Nonfat frozen vanilla yogurt (optional)

Preheat the oven to 375 degrees F. Spray a 9-inch pie pan with nonstick cooking spray.

In a large bowl, toss the apples with the lemon juice.

In a small bowl, combine the sugar, Butter Buds, Sweet ‘N Low, flour, cinnamon and allspice. Add to the apples and toss to coat.

Lightly spray one sheet of phyllo dough with nonstick cooking spray. Fold in half and spray again. Place in the pie pan with one edge hanging over the pan. Repeat the process with the remaining 3 sheets of dough, overlapping in the pan to cover the bottom completely.

Spoon the apple mixture into the pan. Fold the edges of the dough over to cover the apples. Spray with nonstick cooking spray. Bake 35 minutes, or until the dough is crisp and the apples are tender when pierced with a sharp knife. Cool slightly before serving.

Serve with nonfat frozen vanilla yogurt, if desired.

Makes 1 (9-inch) pie, 8 servings.

Variation
Seven cups of sliced fresh peaches or pears, or fresh blueberries, may be substituted for the apples.

Per serving (1/8 pie): 115 calories, 1g protein, 29g carbohydrate, 1g fat, 1g saturated fat, 0mg cholesterol, 65mg sodium

Diabetic exchanges: 1/2 starch, 1 1/2 fruit

Related posts:

1. Flaky Apple Turnovers
2. Apple And Dried Cherry Strudel
3. Phyllo Wrapped Brie

4 large carrots, shredded
1 medium apple, chopped
1/3 cup raisins
1/4 cup plain nonfat yogurt
1/4 cup fat-free mayonnaise
2 teaspoons Dijon mustard
2 teaspoons lemon juice
1/8 teaspoon pepper
Artificial sweetener equivalent to 2 teaspoons sugar
1/3 cup shredded reduced-fat Cheddar cheese

In bowl, combine the carrots, apple, and raisins. In a small bowl, combine yogurt, mayonnaise, mustard, lemon juice, pepper and sweetener. Pour over carrot mixture and toss to coat. Stir in cheese.

Yield: 8 servings

One serving is 66 calories, 1 gm fat, 2 gm fiber – 1 WW point

Related posts:

1. Carrot Marshmallow Salad
2. Carrot Raisin Salad
3. Carrot-raisin Salad

Yield: 10 servings

Apple Layer
2 1/2 pounds (about 6 medium) tart apples,
    peeled and thinly sliced
1 2/3 cups (11 ounce package) NESTL? TOLL
    HOUSE? Butterscotch Flavored Morsels
1/4 cup packed brown sugar
1/4 cup all-purpose flour
1/2 teaspoon ground cinnamon

Topping
1/2 cup all-purpose flour
1/4 cup packed brown sugar
1/4 cup (1/2 stick) butter or margarine
1 cup chopped nuts
3/4 cup quick or old-fashioned oats
Ice cream or whipped cream (optional)

Preheat oven to 375 degrees F.

Apple Layer: Arrange apples in a 13 x 9-inch baking pan. Combine morsels, sugar, flour and cinnamon in small bowl; sprinkle over apples. Bake for 20 minutes; remove from oven.

Topping: Combine flour and sugar in medium bowl. Cut in butter with pastry blender or two knives until crumbly. Stir in nuts and oats; sprinkle over apple layer. Bake for additional 30 to 40 minutes or until apples are tender and topping is lightly browned. Cool slightly.

Serve warm with ice cream.

Related posts:

1. Butterscotch Apple Pecan Cobbler
2. Apple Coconut Crisp
3. Caramel Apple Crisp

36% calorie reduction from traditional recipe

Filling
3 cups peeled, cored 3/4-inch cubed Granny Smith apples
2 1/2 cups 3/4-inch cubed fresh red rhubarb
1/2 cup Equal? Spoonful*
2 tablespoons cornstarch
1/3 cup water or apple juice
1 tablespoon lemon juice
1 teaspoon grated lemon peel (optional)

Topping
3/4 cup quick or old-fashioned oats, uncooked
1/4 cup raisins
1/4 cup chopped nuts
1/3 cup Equal? Spoonful**
2 tablespoons stick butter or margarine, melted
1/2 to 3/4 teaspoon cinnamon

*May substitute 12 packets Equal? sweetener

**May substitute 8 packets Equal? sweetener

Combine apples, rhubarb, 1/2 cup Equal? and cornstarch. Place in 1 1/2 quart casserole dish.

Combine water, lemon juice and lemon peel. Pour over fruit mixture. Cover and bake in preheated 400 degree F oven 20-25 minutes or until fruit is tender.

Meanwhile, combine oats, raisins, nuts, 1/3 cup Equal?, butter and cinnamon until well blended. Remove cover from fruit mixture. Sprinkle with oats mixture. Return to oven and bake, uncovered, an additional 8 to 10 minutes or until topping is crisp.

Serve warm with frozen yogurt, ice cream or whipped topping.

Makes 6 servings

Nutrition information per serving: 177 cal., 3 g pro., 26 g carb., 8 g fat, 10 mg chol., 45 mg sodium

Food exchanges: 1 fruit, 1 starch, 1 1/2 fat

Related posts:

1. Rhubarb Crumble
2. Rhubarb Crumble With Custard Sauce
3. Apple Streusel Pie

2 cups self-rising flour
1 cup granulated sugar
1 1/2 teaspoons ground cinnamon
2 eggs
1 cup butter or margarine, melted
3/4 cup apple butter
2 tablespoons milk
1/2 cup chopped pecans
1/2 cup golden raisins

Combine flour, sugar, and cinnamon; set aside.

Combine eggs, butter, apple butter, and milk; beat well. Stir in pecans and raisins. Add flour mixture, stirring just until dry ingredients are moistened.

Spoon batter into a greased and floured 9 x 5 x 3-inch loaf pan. Bake at 350°F for 65 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes; remove to wire rack and cool completely.

Yields 8 servings.

Per Serving: 566 Calories; 30g Fat (45.9% calories from fat); 6g Protein; 73g Carbohydrate; 3g Dietary Fiber; 109mg Cholesterol; 648mg Sodium

Exchanges: 1 1/2 Grain (Starch); 0 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 6 Fat; 2 1/2 Other Carbohydrates

Related posts:

1. Apple Butter Bread
2. Apple Butter Nut Bread
3. Apple Butter Muffins

4 large Granny Smith apples, peeled and coarsely sliced (about 4 cup)
1/2 cup sweetened flaked coconut
1 tablespoon flour
1/3 cup brown sugar
1/2 cup butterscotch or caramel ice cream topping (fat-free is fine)
1/2 teaspoon cinnamon
1/3 cup all-purpose flour
1/2 cup quick rolled oats
2 tablespoons butter or margarine

In a 1 1/2-quart baking dish that fits into the crockpot, combine apples with coconut, the 1 tablespoon flour, brown sugar and cinnamon. Drizzle with the ice cream topping.

Combine remaining ingredients in a small bowl with a fork or pastry cutter and sprinkle over apple mixture.

Cover and cook on HIGH for 2 1/2 to 3 hours or until apples are tender.

Serve warm with vanilla ice cream or whipped topping.

Related posts:

1. Butterscotch Apple Crisp
2. Cafeteria Apple Crisp
3. Coconut Topped Cherry Crisp

1 cup all-purpose flour
1 cup firmly packed brown sugar, divided
1/4 teaspoon salt, optional
2 teaspoons baking powder
1/4 teaspoon baking soda
2 tablespoons vegetable oil
1 teaspoon vanilla extract
1/3 cup apple cider or apple juice
2 1/2 cups sliced, peeled apples or
    1 (20 ounce) can sliced apples, drained*
1 tablespoon cinnamon imperials
1 3/4 cups apple cider or apple juice

In medium-size mixing bowl, combine flour, 1/2 cup of the sugar, salt, baking powder and baking soda. Add oil, vanilla extract and the 1/3 cup apple cider or apple juice, mixing until smooth. Gently stir in apples and cinnamon imperials. Spread mixture evenly in a 9-inch square pan. Sprinkle remaining sugar over apple mixture. Carefully pour remaining 1 3/4 cups apple cider or apple juice over batter.

Bake at 350 degrees F for about 55 minutes or until cake is done. Cool slightly before serving with whipped topping or frozen yogurt, if desired.

Yield: 8 servings.

Per Serving – 2/3 cup: 250 Calories, 1 g dietary fiber, 4 g fat, 124 mg sodium

Microwave Method: Prepare according to above directions, spreading mixture in glass 8-inch square microwave-safe baking dish. Sprinkle remaining sugar over batter. Pour apple cider or apple juice over mixture. Cook on HIGH 12 minutes or until cake tests done, turning dish every 3 minutes. Cool slightly before serving.

Suggested apple varieties: Empire, Gala, Golden Delicious, Ida Red, Jonagold, Jonathan, McIntosh or Rome.

Related posts:

1. Caramel Apple Pudding Cake
2. Baba\’s Apple Cake
3. Candy Apple Cake

2 1/2 cups flour, sifted
1 tablespoon granulated sugar
1 teaspoon salt
1 cup lard or shortening
1 egg, separated
2 egg whites
Milk as needed
2/3 cup cornflakes, crushed
5 cups apples, peeled and sliced
1 1/2 cups granulated sugar
1 teaspoon cinnamon
1 cup confectioners’ sugar
2 tablespoons lemon juice

Preheat oven to 400 degrees F.

Sift flour, sugar and salt together. Cut in shortening. Put the egg yolk in a measuring cup and add milk to make 2/3 cup total. Add to shortening mixture. Mix into a ball. Roll half into a 15 x 11-inch rectangle and place on a cookie sheet. Cover with cornflakes and apples. Sprinkle with sugar and cinnamon. Roll out other half of dough for top and pinch edges shut. Beat egg whites and spread over the top crust. Bake for 40 minutes.

Drizzle glaze of confectioners’ sugar and lemon juice (may require more lemon juice) over top after baking.

Related posts:

1. Mock Apple Slices
2. Honey-baked Apple Slices
3. Butterscotch Apple Dumplings