I found this idea for coating apples with pancake batter before cooking them on Pinterest. I’m sure everyone on Pinterest has seen this about a hundred times! I thought I would give it a try and see if it’s good. I thought they turned out pretty awesome. The apples were softened, but still had a little crunch to them. Chloe and Owen didn’t really like the apple. Owen picked all the pancake off and threw the apple on the floor. Chloe just sat it to the side and asked for pancakes without apples. So, maybe these aren’t super kid friendly…or maybe just not MY kid friendly. I really enjoyed them though. I coated them with my Cinnamon Oat Pancake batter. These pancakes are a favorite in my house.
Make sure to core your apples before cooking them!
Another favorite dessert is apple pie, and these Apple Enchiladas taste just like warm apple pie. No need to hassle with making pie crust with Apple Enchiladas. Just roll them up inside a tortilla and they are done. The brown sugar gives these Apple Enchiladas a delicious caramel taste. Enjoy!
4 Granny Smith Apples, peeled, cored and cut into small chunks
2 Tablespoons Butter
1/4 Cup Brown Sugar
1 teaspoon Cinnamon
1/4 teaspoon Nutmeg
2 Tablespoons Flour
1/2 Cup Butter
1 Cup Brown Sugar
1/2 Cup Water
Preheat oven to 350°F.
Add apples, butter, brown sugar, cinnamon, nutmeg and flour to a large skillet over medium high heat. Cook until tender.
Prepare the sauce by combining butter, brown sugar and water together in a small saucepan. Bring to a bubble over medium/high heat, reduce heat and simmer for about 3 minutes.
Roll the apple mixture in the tortillas, folding the ends in like a burrito. Place in a buttered casserole dish. Pour the brown sugar sauce over the enchiladas. Bake for 20 minutes.
Yield: 6 Apple Enchiladas
Stuffing is my favorite Thanksgiving side dish. This stuffing isn’t stuffed inside the bird, it’s made on the stove top then baked to make it crispy on the top. One thing I can’t stand is mushy stuffing! This recipe comes from Rachael Ray.
¼ cup butter
1 bay leaf
4 ribs celery, chopped
1 medium-large onion, chopped
3 apples, quartered and chopped
Salt & pepper
2 Tablespoons poultry seasoning
¼ cup parsley
8 cups cubed stuffing mix
2 cups chicken stock
Preheat oven to 375°F. Line a baking sheet with foil and spray with non-stick cooking spray.
Melt the butter in a large skillet over medium-high heat. Add the bay leaf, celery, onion and apples. Season with salt, pepper and poultry seasoning. Cook until the veggies start to soften, about 5 minutes. Stir in the parsley and stuffing cubes. Pour in the chicken stock and stir to combine. The stuffing cubes should be soft, not wet.
Form the stuffing into a large loaf on the baking sheet and bake until crispy and browned on top, about 15-20 minutes. This can also be make in buttered muffin tins for individual stuffing muffins. The muffins will only need to bake for 10-15 minutes.
I love fruit crisps! They are so easy to make and so good. And of course a great excuse to eat vanilla ice cream.
4 medium apples – peeled, cored and sliced
2 Pears – peeled, cored and sliced
1 pomegranate, skin and light-colored membrane removed
1/2 cup brown sugar
1 tablespoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup rolled oats
1/2 cup all-purpose flour
1/2 cup white sugar
1 teaspoon ground cinnamon
1/2 cup unsalted butter, melted
Preheat oven to 375°F. Butter a 9×13 baking dish.
In a large bowl, combine all filling ingredients. Pour into the prepared dish.
In the same bowl, combine all the topping ingredients. Evenly distribute the topping over the filling in the baking dish.
Bake until the apples and pears are soft, about 45 minutes. Serve alone or with vanilla ice cream.
These are just like the store bought apple chips! Don’t you love those!?! I sure do. I found this recipe in a Women’s Day magazine. Although they were delicious as is, I think next time I will try adding cinnamon to the sugar syrup.
1 cup water
1 cup sugar
2 large apples
Preheat oven to 225°F. Set a cooling rack on top of a foil lined baking sheet. Coat with non-stick cooking spray.
Bring the water and sugar to a boil in a small saucepan. Keep at a rolling boil until a light syrup is formed, about 5 minutes.
While the sugar syrup is working, quarter and core the apples. Cut the apples into thin slices, about 10-12 per apple quarter. Once the syrup is done, remove from heat and stir in the apples.
Using tongs, lay the apple slices on the cooling rack. Make sure they are not overlapping. Replace the foil with a new piece of foil since it will have a lot of syrup drippings on it.
Bake for 2 ½ hours. Loosen the chips so they don’t stick and let them cool on the rack. Store in an airtight container.
Wow, just wow! This was really good. I made this last night for our Tuesday Bible study group. Everyone loved it! It’s basically apple pie with a crispy oat topping.
1 box refrigerated pie crust (2 crusts)
10 apples, peeled and sliced
Juice of 1 orange
½ cup sugar
¼ cup flour
2 teaspoons cinnamon
¼ teaspoon nutmeg
1 ½ cups old fashioned oats
2/3 cup flour
1 cup brown sugar
1 teaspoon cinnamon
1 stick butter
Preheat oven to 350°F. Spray a 9X13 inch baking dish with non-stick cooking spray.
Lay the 2 pie crusts in the baking dish. Make sure the crust comes to the top of the dish, but not over the edge. The crusts will overlap slightly.
In a large bowl, combine all filling ingredients and toss to combine. Pour the filling over the pie crust, spreading out evenly.
Prepare the topping by stirring together the oats, flour, brown sugar and cinnamon in a bowl. Sprinkle evenly over the apples. Slice the butter thinly and place on top of the oat mixture.
Bake until filling is bubbly and the pie crust is browned, about 45-50 minutes.