- 5 medium sized apples, peeled and chopped into chunks
- 2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 cup water
- 1 tbsp maple syrup
- 4 tbsp butter
- 3/4 cup old fashioned rolled oats
- 1/4 cup flour
- 1/4 cup brown sugar
- 1/2 tsp salt
- Place apples on the bottom of your Instant Pot. Sprinkle with cinnamon and nutmeg. Top with water and maple syrup.
- Melt the butter. In a small bowl, mix together melted butter, oats, flour, brown sugar and salt. Drop by the spoonful on top of the apples.
- Secure the lid on the instant pot. Use the manual setting, and cook on high pressure for 8 minutes.
- Use a natural release. Let sit for a few minutes, the sauce will thicken.
- Serve warm and maybe top with vanilla ice cream.
5 ounces fresh spinach half a 10 ounce bag1 and 1/2 cups dry small pasta
3/4 cup chopped celery
3/4 cup dried cranberries
1 can (15 ounces) can mandarin oranges
1 large Granny Smith Apple
1 teaspoon lemon juice
1/3 cup pecans, coarsely chopped*
Optional: Feta cheese
- 2 tablespoons apple cider vinegar
- 2 tablespoons white wine vinegar
- 2-4 tablespoons white sugar
- 1/8 teaspoon each: paprika & onion powder
- 4 tablespoons olive oil or vegetable oil
- 1/2 tablespoon poppyseeds
Cook the pasta according to package directions.
While the pasta is cooking, prepare the dressing. In a food processor or blender (I used my small Twister jar on the Blendtec) combine the apple cider vinegar, white wine vinegar, sugar, (adjust — more or less to personal preference, we like a less sweet dressing and use about 2 tablespoons) paprika, and onion powder. Pulse or blend for about 10 seconds. Slowly add in the oil and pulse until just combined. Stir in the poppyseeds. IF you don’t have a blender or food processor you can combine the ingredients in a bowl or mason jar and whisk (or shake jar) vigorously.
Drain the pasta once it’s cooked through and immediately toss a few tablespoons of the dressing with the pasta. This helps the pasta soak in the dressing and the flavor.
Chill the dressed pasta in the fridge.
Meanwhile, combine the (washed and de-stemmed) spinach with the chopped celery in a large bowl. Add in the cranberries and a can of drained mandarine oranges.
If desired peel the apple (We like to leave on the peel!) and then slice into thin slices. Toss with lemon juice and then add to the salad.
Pour dressing over the salad and toss. Add in the completely cooled pasta and toss with the rest of the salad.
If you want to toast the pecans, place them in a single layer in a dry saucepan (don’t add anything) over medium heat. Stir constantly until the nuts are barely fragrant — just a couple of minutes. Watch carefully as the nuts are VERY easily scorched/burned.
Alternatively, you can candy the pecans if desired. Check the link in the last paragraph of the blog text for how to candy pecans. *UPDATE: we’ve found we like this salad even more with the pecans coarsely chopped- you’ll get more in each bite! 🙂
Top the salad with the pecans and (if desired) feta cheese.
- 2 medium broccoli heads (stems included), chopped into bite-sized pieces
- 1 large carrot, grated
- 1 apple, cored and finely chopped
- ¼ medium red onion (1/4 cup), thinly sliced
- ½ cup pecans or walnuts, toasted
- ½ cup raisins or craisins
- ½ cup mayo
- ½ cup sour cream
- 2 Tbsp fresh lemon juice
- ½ Tbsp sugar, or add to taste
- ¼ tsp sea salt
- Pinch of black pepper
- Chop broccoli into bite-sized pieces, grate carrot, chop apple and thinly slice onion and transfer into a salad bowl. Add toasted pecans and dried cranberries.
- In a small bowl, whisk together all salad dressing ingredients then add dressing into the salad to taste and toss to combine.
- 2 pounds tart green apples, peeled and sliced
- thinly(about 5 to 51/2 cups sliced)
- 1/4 cup water
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1/2 teaspoon nutmeg
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 3/4 cup flour
- 1/2 cup butter
Peel the apples and slice them thinly. Put them in a rather shallow 1-quart casserole and sprinkle them with the water. Put them aside while you prepare the crust.
Sift together the dry ingredients and cut in the butter until all is well combined. Sprinkle this mixture thickly and evenly over the apples. Don’t mix the two together.
Cover the casserole and bake at 350 degrees for 1/2 hour, then uncover and bake another 1/2 hour. The crust will be crisp on top, and will have partly seeped down through the apples,
flavoring them and binding them slightly together.
Serve hot or cold.
Click the link for recipe and video on how to make the tarts:
- 2 cups sugar
- 1 teaspoon cinnamon
- ½ cup butter
- 1 cup water
- ½ cup shortening
- ½ cup buttermilk
- ½ teaspoon baking soda
- 2 eggs
- 1 teaspoon vanilla
- 2 cups peeled and chopped green apples
- ½ cup butter
- 6 Tablespoons milk
- 3½ cups powdered sugar
- ½ teaspoon vanilla
- ⅛ cup caramel sauce (I use caramel ice cream topping)
- In a large mixing bowl, measure flour, sugar and cinnamon and stir to combine. Set aside.
- In medium sauce pan combine butter, water, and shorting. Bring to a boil. After mixture reaches a boil add it to the flour mixture and stir to combine. Add buttermilk, then baking soda, then eggs, then vanilla in that order, mixing in between each addition. Stir in apples.
- Pour into a 15×13 inch greased jelly roll pan.
- Bake at 400 degrees F for 20 minutes. Let cool for about 10-15 minutes.
- While cake is cooling, make frosting by combining butter, and milk in a medium mixing bowl. Microwave until butter is melted. Add powdered sugar, vanilla, and caramel sauce and stir until smooth. Pour frosting evenly over cooled cake.
2 cups sugar
1 cup veg. oil
2 tsp vanilla
1 ½ tsp cinnamon
2 cups self-rising flour
1 cup chopped pecans
1 cup golden raisins
1 ½ cup peeled and chopped red delicious apples(about 1 ½ apples)
Mix in each ingredient at a time in order given above.
Makes a very stiff batter.
Pour mix into a greased and floured Bundt pan.
Bake at 350 degrees for 1 ½ hours.
Cool before removing from pan.
- 4 apples—peeled, cored, quartered and thinly sliced
- 1 tablespoon fresh lemon juice
- 1 cup sugar
- 3/4 cup plus 2 tablespoons all-purpose flour
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon freshly grated nutmeg
- Pinch of kosher salt
- 3 large eggs
- 1/2 teaspoon pure almond extract
- Confectioners’ sugar, for dusting
- Preheat the oven to 350°. Grease the bottom and side of an 8-inch springform pan.
- In a large bowl, toss the apples with the lemon juice and 2 tablespoons of the sugar and let stand for 15 minutes.
- Meanwhile, in a small bowl, whisk the flour with the cinnamon, nutmeg and salt. In a medium bowl, using an electric mixer, beat the eggs with the almond extract and the remaining 3/4 cup plus 2 tablespoons sugar at medium-high speed until thick and pale yellow and a ribbon forms when the beaters are lifted, 8 to 10 minutes. Gently fold in the dry ingredients just until incorporated.
- Spread the apples in the prepared pan in an even layer, then pour the batter evenly over them. Let stand for 5 minutes to allow the batter to sink in a little.
- Bake the sharlotka for about 1 hour, until it is golden and crisp on top and a cake tester inserted in the center comes out clean. Transfer to a rack and let rest for 15 minutes. Unmold and transfer to a serving platter. Dust with confectioners’ sugar and serve warm.
3 tablespoons olive oil
1 1/2 tbsp cider vinegar
1 tablespoon Dijon mustard
1 tablespoon sugar
1/2 teaspoon salt
1/4 teaspoon black pepper
1 golden delicious apple; halved, cored,
1/4 c. thinly sliced red onion; cut in thin strips
3/4 lb spinach; washed, stems removed, leaves torn
1/2 cup toasted pecans
- In serving bowl, whisk oil, vinegar, mustard, sugar, salt and pepper until thick.
- Add apple and onion.
- Toss until apples and onions are covered with dressing.
- Place spinach on top, then pecans.
- Just before serving, toss.
- might add some blue cheese
- 1/2 cup extra-virgin olive oil
- 2 tablespoons balsamic vinegar
- 2 teaspoons whole-grain mustard
- 1 teaspoon sugar
- 1 teaspoon kosher or sea salt
- Freshly ground pepper
- 1 cup thinly sliced red onion
- 1/3 cup sweetened dried cranberries
- 8 cups lightly packed fresh baby spinach leaves, stemmed if needed
- 2 firm but ripe Bosc pears (do not peel), quartered lengthwise, cored, and cut into long, thin slices
- 2/3 cup hazelnuts, toasted and chopped
To make the dressing, in a small jar with a tight-fitting lid, combine the olive oil, vinegar, mustard, sugar, salt, and pepper to taste. Cover tightly and shake vigorously to blend. Taste and adjust the seasoning. Set aside.
Place the onions in a medium bowl and cover with cold water. Let stand for 30 minutes. This crisps the onion and takes away the raw onion taste. Drain well and pat dry on paper towels.
In a small bowl, toss the cranberries with 2 tablespoons of the dressing to soften them. Set aside for at least 20 minutes or until ready to serve the salad.
To assemble the salad, place the spinach, onions, and pears in a large bowl. Give the remaining dressing a last-minute shake and pour over the salad. Toss to coat evenly. Arrange the salad in a large serving bowl or divide it evenly among 8 salad plates. Scatter the cranberries and hazelnuts over the top(s). Serve immediately.
You can substitute unsalted cashews for the hazelnuts. Toast cashews, as directed above for hazelnuts, for 8 to 10 minutes until lightly browned.
The dressing can be made up to 1 day in advance, covered tightly, and refrigerated. Remove from the refrigerator 2 hours before serving. The nuts can be toasted up to 1 day in advance; store at room temperature in an airtight container. The onions and cranberries can be prepared up to up to 4 hours in advance. Set aside at room temperature.