Because “A is for Apple” we ate a lot of apple recipes for Preschool snacks this week! One of my favorite things to do with the children each autumn is to make applesauce. They all delight in helping to turn the handle on the apple peeler and watch with awe as the apples are peeled, cored and sliced into lovely rings. And they feel such a sense of pride in having taken part in preparing some of the food for our morning snack.
3 lbs apples, 3 varieties or more
1+ cup of apple juice
1/4 cup cinnamon sugar (or more if needed)
1/2 tsp butter
dash of salt
Peel, core and cut up the apples. Put into a heavy saucepan. Add the apple juice and cinnamon sugar, and cover. Cook at medium heat until completely soft and mushy–about 20 minutes. Remove from heat and let cool slightly. Mash with a potato masher for chunky applesauce. Or, use a food mill to grind down thoroughly. The sauce may be a bit runny, but it will thicken as it cools. Add the salt and butter and stir to mix. Serve warm or cold
Both of the following recipes have been adapted for high altitude.
Apple Cider Donuts
This recipe is adapted from a King Arthur Flour recipe for Cider Doughnuts
2 tablespoons soft butter
2 tablespoons vegetable oil
1/4 cup sugar
1/2 teaspoon salt
1 teaspoon cinnamon
1/8 teaspoon ground nutmeg
3 tablespoons boiled cider or thawed frozen apple juice concentrate
1 large egg
1/2 teaspoon baking powder
Scant 1/8 teaspoon baking soda
1/4 cup Oat Bran
1 cup White Whole Wheat flour
1/2 cup milk
To make the doughnuts: Preheat the oven to 400°F. Grease a standard cake donut pan
Beat together the butter, oil, sugar, salt, and spices. Beat in the boiled cider, then the egg. Scrape the bottom and sides of the bowl.
Whisk together the baking powder, baking soda, oat bran, and flour. Stir the flour mixture into the wet ingredients alternately with the milk, beginning and ending with flour. Spoon the batter into the pan, smoothing the tops.
Bake the doughnuts for 10 to 12 minutes, until a cake tester inserted into one comes out clean.
Remove them from the oven, wait 5 minutes, then turn out onto a rack. While the doughnuts are still warm (but no longer fragile), gently shake them, 1 or 2 at a time, in a bag with the cinnamon-sugar.
1 1/2 cups peeled and grated tart apples
1/3 cup vegetable oil
1 cup buttermilk
1/3 cup brown sugar
1 tsp vanilla
2 1/2 cups white whole wheat flour
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 tsp apple pie spice or pumpkin pie spice
Preheat the oven to 350°. In a large bowl, mix together the oil, buttermilk, brown sugar, egg, and vanilla. Add the flour, baking soda, baking powder, salt and apple pie spice. Stir until just combined. Fold in the apples. Scoop the mixture into a greased or lined muffin tin. Sprinkle the top with a little coarse sugar. if desired. Bake for 25 minutes or until done.