Applesauce Muffins

Filed Under: Baked Goods, Cooking, Muffins

 

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Applesauce Muffins

Servings 12
Calories 131 kcal

Ingredients

  • 1 1/4 cup Applesauce Unsweetened
  • 1/4 cup Honey
  • 2 tbsp canola oil
  • 1 Egg
  • 1 cup Whole Wheat Flour
  • 1 cup White Flour
  • 2 tsp Baking Powder
  • 3/4 tsp Baking Soda
  • 1/2 tsp Cinnamon
  • 1/4 tsp Nutmeg

Instructions

  1. In a large bowl, beat together the applesauce, egg, oil, and honey. Set the bowl aside

  2. In a medium bowl, combine the flours, baking powder, baking soda, cinnamon, and nutmeg. Add this to the applesauce mixture, stirring just to moisten the dry ingredients. Stir in the raisins and divide the batter among the 12 greased muffin cups.

  3. bake the muffins in a preheated 375º oven for 20 minutes.

Apricot-Glazed Pork Chops

Filed Under: Cooking

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Apricot-Glazed Pork Chops

Servings 4
Calories 75 kcal

Ingredients

  • 1/4 tsp salt
  • 1/8 tsp black pepper
  • 4 boneless center-cut loin pork chops about 1/2 inch thick, (4-ounce)
  • 1 tsp olive oil
  • 1/3 cup apricot preserves
  • 1/3 cup riesling or other slightly sweet white wine
  • 1/2 tsp bottled ground fresh ginger such as Spice World

Instructions

  1. Sprinkle salt and black pepper evenly over pork. Heat olive oil in a large nonstick skillet over medium-high heat; add pork. Cook 2 minutes on each side or until browned. Remove pork from pan, and keep warm.
  2. Combine preserves, wine, and ginger in a small bowl, stirring with a whisk. Add preserves mixture to pan; simmer 4 minutes or until mixture thickens. Return pork to pan; cook 1 minute, turning to coat.

Apple-Cranberry Cobbler

Filed Under: Cooking

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Apple-Cranberry Cobbler

Servings 9
Author Domenica Marchetti, October 2004

Ingredients

Crust:

  • 1 1/2 cups all-purpose flour
  • 2 tablespoons cornmeal
  • 1/4 teaspoon salt
  • 6 tablespoons chilled butter -- cut into small pieces
  • 1/4 cup ice water
  • 1 teaspoon cider vinegar

Filling:

  • 1/3 cup sugar
  • 1 tablespoon all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1 cup dried cranberries
  • 10 cups thinly sliced peeled sweet-tart apple -- about 6 large
  • Cooking spray

Instructions

  1. Preheat oven to 425°.
  2. To prepare crust, lightly spoon 1 1/2 cups flour into dry measuring cups; level with a knife. Place 1 1/2 cups flour, cornmeal, and salt in a food processor; pulse 2 to 3 times or until combined. Add butter, and pulse 10 times or until mixture resembles coarse meal. With processor on, slowly add the ice water and vinegar through food chute, processing just until mixture is combined (do not form a ball). Press gently into a 4-inch circle on plastic wrap; cover and chill 15 minutes or until plastic can be easily removed.
  3. To prepare filling, combine sugar, 1 tablespoon flour, and cinnamon in a large bowl. Add cranberries and apple; toss well to coat. Spoon apple mixture into an 11 x 7-inch baking dish coated with cooking spray.
  4. Unwrap dough; place chilled dough on a lightly floured surface. Roll dough into a 12 x 8-inch rectangle. Fit dough over the filling. Fold edges under; flute. Cut several slits in top of dough to allow steam to escape. Bake at 425° for 30 minutes or until crust is golden brown. Cool on a wire rack 10 minutes before serving.