Lorraine D. Hebler

Apple Coffee Cake

By Lorraine

 
An easy recipe for apple coffee cake with an oat and pecan crumbly topping and a white glaze. It is a lovely autumn dessert or snacking time treat. One of the best things about September is apple season. There is just an abundant number of ways to enjoy apples, like this apple coffee cake. It is an easy recipe and a yummy one too. It has a tender crumb with a lovely cinnamon crumb topping. It is so good!Continue Reading

Fall for Apples

By Lorraine

It’s Apple time again when the temps begin to drop and fall seems a little closer.
If you are looking for some ways to enjoy those beautiful apples showing up in the market, you might want to try baking up one of the these treats.
1 All-American, All Delicious Apple Pie
2 Apple Coffee Cake
3 Jewish Apple Cake
4 Double Apple Bundt Cake
5 Apple Pear Crisp
6 Apple Bundles
7 Cran-Apple Crisp
8 Apple Apple Bread Pudding

Or, maybe a hearty meat pie or spinach salad.  Top the salad with Grilled chicken for a more substantial entree.
Heartland Pork and Apple Pie   ~*~   Spinach Waldorf Salad

Apple Coffee Cake

By Lorraine

Easy and delicious apple coffee cake is a perfect treat for breakfast or snacking. Enjoyed on the porch with visiting grandchildren makes it even more special.
When you suddenly decide to make a breakfast cake with certain little girls so you can have a breakfast tea on the porch, and you want an apple theme because these certain little girls want to use a certain teapot, you quickly do a search looking for a recipe with ingredients on hand. That’s how we came to make Apple Coffee Cake and have breakfast and tea on the porch.Continue Reading

Apple Pear Crisp or Apple Blueberry Crisp

By Lorraine

I can’t think of any dessert that is more comforting than a fruit crisp. The fabulous crumbly topping covering sweet bubbly fruit is near perfection with or without a scoop of vanilla ice cream.  This recipe for Apple Pear Crisp is easily changed into Apple Blueberry Crisp.

Once when pears were not in season, I used blueberries instead. The result was just as delicious. Since I usually have apples in the fridge and blueberries in the freezer, this is a dessert recipe I turn to often. It always brings compliments and recipe requests.
 
 
 
Apple Pear (or Blueberry) Crisp
Original Recipe Source: Ina Garten

PRINT RECIPE

Ingredients
2 pounds ripe Bosc pears (4 pears) OR 1 pint blueberries
2 pounds firm Macoun apples (6 apples)
1 teaspoon grated orange zest
1 teaspoon grated lemon zest
2 tablespoons freshly squeezed orange juice
2 tablespoons freshly squeezed lemon juice
1/2 cup granulated sugar
1/4 cup all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
For the topping:

1 1/2 cups all-purpose flour
3/4 cup granulated sugar
3/4 cup light brown sugar, lightly packed
1/2 teaspoon kosher salt
1 cup old-fashioned oatmeal
1/2 pound (2 sticks) cold unsalted butter, diced

Directions
Preheat the oven to 350 degrees F.

Peel, core, and cut the apples into large chunks. Place the apples and pears in a large bowl and add the zests, juices, sugar, flour, cinnamon, and nutmeg. Pour into a 9 by 12 by 2-inch oval baking dish.

For the topping:

Combine the flour, sugars, salt, oatmeal, and butter in the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed for 1 minute, until the mixture is in large crumbles. Sprinkle evenly over the fruit, covering the fruit completely.

Bake for 50 minutes to 1 hour, until the top is brown and the fruit is bubbly. Serve warm with ice-cream.

Ready to go into the oven

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www.lorrainedhebler.com

The Promenade & Apple Muffins

By Lorraine

After enjoying lunch at Panera Bread we (I) spent some time snapping pictures on a cloudy, overcast day. 
These photos were taken at The Promenade, an up-scale shopping plaza in the business area of our town.

Even in January there is vibrant color in these bushes.

A pair of statues enjoying a game of checkers.

More statues intended for the enjoyment of those strolling by.

Back home, it was into the kitchen to warm up and make some homey apple muffins. Nothing fancy but full of rustic goodness. They are on the dense side with a crisp outside and tender inside and loaded with apple and raisins.
They are a hearty breakfast favorite in our home.

Apple Raisin Muffins
See update below
Ingredients:
1-1/2 cups all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup melted butter or margarine
1/4 cup milk (I like to add a splash more)
1 extra large egg, beaten
1 teaspoon vanilla extract
1 cup (large) peeled, finely chopped tart green apple
1 package (1 cup) Sun-Maid Baking Raisins

Directions:

HEAT oven to 400 F. Grease or line 12 (2 -inch) muffin cups with paper baking cups.
COMBINE flour, sugar, baking powder, cinnamon and salt, mix well.
COMBINE butter, milk, egg, vanilla and apple.
ADD to flour mixture; stir just until dry ingredients are moistened.
FOLD in raisins.
SPOON batter into prepared muffin cups.
BAKE at 400 F in upper third of oven for 20 to 25 minutes or until toothpick inserted in center comes out clean.

    For 24 mini muffins, bake 15-17 minutes.
    VARIATION: Substitute grated carrot or zucchini for chopped apple.
    Makes 12 muffins.

    ~*~
    RECIPE UP-DATE October 2011
    I experimented with this recipe because I wanted to reduce the amount of butter and because I thought the batter a bit too dry.  I like the new results.  Here is what I changed:
    * Decreased the butter to 1/4 cup
    * Added 1/3 cup  unsweetened applesauce
    * Made 10 muffins instead of 12

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