Apple Pancakes

 https://lilluna.com/apple-pancakes/

Shredded Apple pancakes on halloween

We used halloween cookie cutter shapes (ghost, pumpkin, bat) to cut shapes in these pancakes on halloween for fun. The kids liked them.

Ginger Pear Puff Pastry Tart

https://www.forkknifeswoon.com/ginger-pear-puff-pastry-tart/
Ginger Pear Puff Pastry Tart

Ginger is important. Use medium firm pears. Don't bother with pretty slice arrangement. Slice and chop, no need to peel.

This is delicious. A winner with apples too.

Paleo Apple Crisp [almost-AIP]

http://thecuriouscoconut.com/blog/autoimmune-paleo-apple-crisp
Paleo Apple Crisp

This turned out really good. I used 1.5 lbs of green apples. I did not have the brand of coconut butter she specifies, but I did have Lets do organic Creamed Coconut which is coconut butter-like. The recipe worked well in my 2 qt casserole dish. I wanted to eat all the leftovers but I was sooo full I couldn't believe it. I think the coconut in it makes it more filling.

Update: I found out sucanat is not strict AIP legal. So the topping would be less crunchy with maple syrup sweetener I believe, but maybe the recipe is still worth another try.

Roast Pork with apples

http://www.foodnetwork.com/recipes/food-network-kitchens/roast-pork-loin-with-apples-recipe.html

This was amazing. I baked it longer until 160 and used an oven thermometer that was left in the roast. It will need at least another 15 minutes of cooking time for that temp. Make sure to insert thermometer so the tip reaches the bottom half of the roast. THe veggies surrounding it make it slower to cook than the top half.

Double the veg and apples. I didn't have apple juice so used chicken stock, and it was excellent. Apple juice would have made it sweeter than it was. I'll have to experiment and see if David still likes it as much. Served 4 adults with enough leftover for a 5th. I had a 2.5 lb roast.

Bacon with onions and apples

I've been doing a dairy version of Paleo (lacto-paleo), or grain-free, for the past week. Eggs seem to be making me sick in the mornings, so I'm trying other things for breakfast. Oatmeal and cereal are definitely not grain-free, so I've looked on paleohacks.com for some ideas.

Today I cooked 5 pieces of center cut bacon, 1 thinly sliced small granny smith apple, and 1 thinly sliced medium onion. I cooked the bacon first, then poured off most of the grease, then sauteed the apple and onion on medium or a little lower for 20 minutes or so until very soft. I ate it with the bacon, not mixed together but often some bacon and saute in each bite. It was so divine. I'm not going to eat bacon every day or anything, but this is definitely going to happen once or twice a week.

(I had center cut left over from some cooking light recipes, and I think regular bacon slices are longer so I'd probably only use 4 of those.)

David didn't try this. I ate it all. All mine.

According to daily plate, this meal is 406 calories if you assume 1.5 tbsp bacon drippings.

Baked Apples

http://www.simplyrecipes.com/recipes/baked_apples/

I made this without the brown sugar, replacing 1 tsp of maple syrup instead. I made the mistake of using fuji apples, and it was too crispy at the end. Alas.

Calories: 192 per serving / 4 servings (1 apple is a serving) (calculated using my no sugar version above)

Apple Crisp

Adapted from http://allrecipes.com/recipe/apple-crisp-ii/detail.aspx

Apple crisp is one of my favorite desserts. Any kind of crisp actually, but apple is always great. I have a recipe I normally use in Best Desserts cookbook but that is in a box somewhere at the moment, so I used a different one. It turned out really well. I took it to a family dinner and everyone loved it. My modifications are in red below.

Ingredients:

10 cups granny smith apples, peeled, cored and sliced (I used 8 medium, but it could have done with more. Also, peeling is optional. I only peeled half of them and the skin was fine.)
1/2 cup white sugar
2 tablespoon all-purpose flour
1 tablespoon ground cinnamon
1/4 cup water

1 cup quick-cooking oats
1 cup all-purpose flour
1 cup packed brown sugar
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 cup butter, melted

Directions

Preheat oven to 350 degrees F (175 degree C).
Place the sliced apples in a bowl and toss with the white sugar, 2 tablespoons flour, ground cinnamon, and water. Spread out in a 9x13 glass dish.
Combine the oats, 1 cup flour, brown sugar, baking powder, baking soda and melted butter together. Crumble evenly over the apple mixture.
Bake at 350 degrees F (175 degrees C) for about 45 minutes. (I did more like an hour, just to make sure the apples were cooked. And they were.)

Notes: I made this using buckwheat flour instead of all-purpose as a gluten free option. It worked pretty well. I cooked it for an hour and 15 minutes. The topping gets slightly soft after the dish cools and sits for a while, but still has some crunch.

NOTES USING DRIED: How to adapt for dried apples from food storage: Measure 6 cups of apples and simmer a few minutes in 8 cups water with lid on. Then pour off water, saving it. Then use the apples like you would fresh, except add in 1.5-2 cups liquid back instead of the 1/4 cup water the recipe mentions. Then do topping as normal. Bake at 400 for no more than 35 minutes.

NOTES for dried apple pie: combine 4 cups apples with 3 cups water. Boil for a few minutes. Then mix with 2/3 of quantities that go into crisp filling. For topping mix half batch of crumble topping listed for crisp. Then bake on bottom rack for 45+ minutes

Apple Cake

https://www.allrecipes.com/recipe/7915/german-apple-cake-i/

10/20/2016: Do this from now on: 4 cups diced apples (unpeeled is fine, dice small), green if you have them. Reduce sugar to 1.5 cups (still tastes very sweet), leave the rest of the recipe the same. It does cook in 45 minutes in my oven when spread out in a 9x13. You could probably halve the recipe but don't put it in a loaf pan, use an 8x8.

I may try reducing sugar to 1 cup next time and see if there is still the crunchy top. But will leave oil at 1 cup.

6/1/2011
I halved the recipe and baked it in a 9x5 loaf pan (with an extra 5 minutes). It didn't turn out as well as I'd hoped, based on the fantastic reviews it gets online. I chopped the apples up in very small pieces, less than 1 cm, so maybe bigger chunks would be better. All the fruit went to the top and since it was in a narrower container the fruit layer was thicker than it should have been (i think) and too wet.

Anyway, it was very tasty. I will make it again with the full recipe sometime and that might improve the current "3" rating.

Update 7/9/2011:
I made this recipe again using the original sized recipe (in a 9x13 pan). I didn't change anything except that I did not peel the apples. And I used tart green apples (which I highly recommend, the tartness was a nice companion to the sweet flavor.) One thing I did do is coat the apples with some of the flour before folding the apples into the cake mixture. I read somewhere recently that will help prevent them from rising to the top. I think it worked too.
The crust on top was so good. I adore this cake. Rating has gone up for sure!

Lowfat/lowsugar version 2/1/2012:
I made this recipe again with half the sugar and substituting half the oil for applesauce. It did not have the awesome crust on top, and was more fluffy and cake like (I think the oil is important for the crusty top). David likes it better than the original. I think I will sprinkle sugar on top next time to get the crispy topping.

Light Apple Crisp

http://livingawholelife.blogspot.com/2009/09/fall-recipe-delicious-apple-crisp.html

This did not turn out as well as I'd hoped. It was not sweet enough, the apples were crunchy, and it was too liquidy at the bottom. I don't think I'll make this recipe again. I used agave nectar for the sweetener. I will stick with my regular recipe for next time--in the Best Desserts cookbook.

Apple Matzoh Kugel

http://www.epicurious.com/articlesguides/holidays/passover/sederdinner/recipes/food/views/Apple-Matzoh-Kugel-104862

I made this on Easter. It tasted like something you'd eat for breakfast, and wasn't that great for dessert. It would have been better with some vanilla ice cream, but that would be cowardly (and we didn't have any). And the dried apricots were overkill. It liked it better when I picked them out. I will not make this again. There are far better uses for apples...

French Apple Pie

I made apple pie for Pi day (you know, 3.14). I used this recipe: http://noshwithme.com/2006/11/the-yummiest-crumble-apple-pie-ever-ever-ever/

I used pink lady apples and it turned out fantastic. I did not follow their recipe for crust, I used my own.

The crumble topping that is part of this recipe goes well as a topping for any fruit crisp. It makes quite a lot though, so a half recipe is more appropriate. I might halve the crumble topping next time I make this pie too, as the topping is a very thick layer. (I'm still not sure if it is too thick).