The Rural Voice, 2003-09, Page 54Rural Living
Favourite fruit adds flavour to dishes
Selected by Bonnie Gropp
As summer wanes and the
temperatures cool, the apple harvest
is anticipated. From breakfast to
dessert, or on their own, the cool
crispness of this favourite fruit brings
flavour to any time of day.
APPLE AND OAT STREUSEL
MUFFINS
no stick cooking spray
1 cup (250 mL) quick rolled oats
3/4 cup (175 mL) milk
1 egg
1/2 cup (125 mL) packed brown
sugar
1/3 cup (75 mL) corn or canola oil
1 medium unpeeled apple, chopped
1 1/4 cups (300 mL) all-purpose
flour
1 tbsp (15 mL) baking powder
1 1/2 tsp (7 mL)) ground cinnamon
1/4 tsp (1 mL) ground nutmeg
1/2-tsp (2 mL) salt
Spray muffin cups with cooking
spray.
In bowl, combine oats and milk; let
stand 5 minutes. Stir in egg, sugar, oil
and apple.
In large bowl combine remaining
ingredients, except streusel. Stir in
oat mixture, mixing just until
blended. Spoon into muffin cups;
sprinkle with streusel.
Bake at 400°F (200°C) 18-20
minutes or until firm to touch. Cool
five minutes; remove from pan.
Oat Streusel:
Mix together 1/4 cup (50 mL) each
rolled oats and brown sugar, 2 tbsp
(30 mL) each all-purpose flour and
corn or canola oil and 1/2 tsp (2 mL)
cinnamon.
APPLE MUESLI PANCAKES
1/2 cup (125 mL) quick -cooking
rolled oats (not instant)
1 1/2 cups (375 mL)) buttermilk
3/4 cup (175 mL) maple syrup
2 cinnamon sticks
2 whole cloves
pinch ground ginger
2 apples
1/2 cup (125 mL) all-purpose flour
1/2 cup (125 mL) whole-wheat
flour
50 THE RURAL VOICE
Apple Bread Rings — Moist, pretty and delicious, this bread recipe makes two
loaves. Although time-consuming to make, the bread stays moist for a day or two
and can be frozen for up to two months.
1 tsp (5 mL) baking soda
1/2 tsp (2 mL)) salt
3 eggs, lightly beaten
3 tbsp (45 mL) vegetable oil
1 tsp (5 mL) vanilla
3/4 cup (175 mL) diced, dried
apricots, dried cranberries or raisins
or a combination.
vegetable oil
In large bowl, cover rolled oats
with buttermilk; set aside.
In small saucepan, combine maple
syrup, cinnamon sticks, cloves and
ginger; bring to boil over high heat.
Remove from heat; cover and set
aside.
Peel and core apples; dice into
small pieces. In medium bowl, stir
together all-purpose and whole-wheat
flours, baking soda and salt until
blended. Whisk eggs, oil and vanilla
into oatmeal; stir in diced apple and
dried fruit. Fold in flour mixture just
until combined.
Heat just enough oil to coat bottom
of non-stick skillet over medium-high
heat until hot. Spoon about 1/3 cup
(75 mL) batter for each pancake into
skillet. Cook for about 3 minutes or
until bottom is deep golden brown
undemeath; flip and cook for 3 more
minutes or until bottom is deep
golden. Repeat with remaining batter.
Discard cinnamon and cloves from
spiced maple syrup; serve with
pancakes.
APPLE BREAD RINGS
5 cups (1.25 L) (approx) all-
purpose flour
1 pkg active dry yeast (or 1
tbsp/15 mL)
1 1/2 tsp (7 mL) cinnamon
1/3 cup (75 mL)) liquid honey
1/3 cup (75 mL) shortening
1/2 tsp (2 mL) salt
4 apples
1 cup (250 mL) walnut pieces,
toasted
3/4 cups (175 mL) seedless raisins
1 tbsp (15 mL) grated lemon zest
1 egg, beaten
1/4 cup (50 mL) granulated sugar
1 1/2 cups (375 mL) icing sugar
2 tbsp (25 mL) (approx) apple
juice or cider
In large bowl, combine 2 cups
(500 mL) of the flour, yeast and 1 1/4
tsp (6 mL) of the cinnamon.
In small saucepan, heat together
1/4 cup (50 mL) of the honey,
shortening, 1 cup (250 mL) water and
salt just until warm and shortening is
almost melted, stirring well. Add to
flour mixture. Beat with electric
mixer on low speed for a few