Cooking for Seven

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We have been blessed with a multitude of apples this year. It’s wonderful to be able to, after a hard run, pluck an apple from our trees and enjoy a sweet reward.

It’s also wonderful to have so many apples on hand, ready to create something delicious. Like pink apple jelly. Or this scrumptious Maple Apple Pecan Bread.

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{Grandma’s Cooking School is my chronicles of the informal cooking lessons that my Grandma graciously decided to give us girls. I have compiled a list of all the lessons so far. Enjoy!}

Apple Strudel. A thing of beauty. Sweet apples encased in a thin, flaky dough. Delicious.

We began our lesson by reading through the recipe and preparing the apples.

Next, we mixed together two kinds of dough: a quick version and a more traditional version made with yeast. Meanwhile we cooked the apple filling.

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I am  definitely a Minnesota girl. When the weather turns cold, I rejoice! And I get an itch to bake delicious, sweet things. Like these muffins. And this pie.

Our apples didn’t do so well this year. There were quite a few deformed apples, but I am thankful for what we did get! It is so nice to be able to munch on an apple whenever I wish.

These muffins have a lovely blend of flavors. Chunky apple pieces, nutty whole wheat flour, LOTS of cinnamon (1 whole tablespoon), and crunchy sugar granules on top.

“Do these have the same ingredients as apple crisp?” my brother asked.

They do resemble that delicious dessert.

Whole Wheat Apple Muffins

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Adapted from Smitten Kitchen

2 cups (8 ounces) whole wheat pastry flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon cinnamon
1/2 cup (1 stick, 4 ounces) unsalted butter, at room temperature
1 cup demerara sugar, sucanat, or rapadura, divided
1 large egg, lightly beaten
1 cup (8 ounces) buttermilk or yogurt
2 large apples, peeled, cored, and coarsely chopped

1) Preheat the oven to 450°F. Grease and flour or line with paper muffin cups 14 muffin cups and set aside.

2) Mix together the flour, baking powder, baking soda, salt, and cinnamon, and set aside. In a separate bowl, cream the butter and add 3/4 cup of the sweetener of choice. Beat until fluffy. Add the egg and mix well; stop once to scrape the sides and bottom of the bowl. Mix in the buttermilk gently. (If you over-mix, the buttermilk will cause the mixture to curdle.) Stir in the dry ingredients and fold in the apple chunks.

2) Divide the batter evenly among the prepared muffin cups, sprinkling the remaining 1/4 cup of sugar on top. Bake for 10 minutes, turn the heat down to 400°F, and bake for an additional 5 to 10 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Cool the muffins for 5 minutes in the tin, then turn them out onto a wire rack to cool completely. Serve warm with butter.

Yield: 12-14 muffins

Back when peaches were in season, I devised a baked oatmeal recipe to incorporate them. I just threw a few things together and pushed it into the oven. To my surprise, it was really good. We’ve tried it with pears and apples, with the same delicious results.

Hot fruit on the bottom, sweet oatmeal in the middle, and crunchy almonds on top. This could easily be a dessert…

:: Fruit-on-the-Bottom Baked Oatmeal ::

Ingredients:

• Approximately 1 1/2 cup thinly sliced fruit* or enough to generously cover the bottom of a 9-inch square baking dish
• 1/2 cup whole milk
• 2/3 cup pure maple syrup
• 2 large eggs
• 3/4 cup (1 1/2 sticks) butter
• 1 teaspoon pure vanilla extract
• 2 cups old fashioned rolled oats
• 2 1/2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon sea salt
• 4 tablespoons demerara, sucanat or rapadura, divided
• 1/3 cup slices almonds

*Peaches, pears & apples are good choices. If using apples, make sure to cup them thinly or they will be crunchy.

1. Preheat oven to 350° F. Melt butter; pour 1/4 cup into bottom of a 9-inch square baking dish. Arrange sliced fruit on top of the butter and sprinkle with 2 tablespoons demerara. Set aside.
2. In a medium bowl, mix together milk, maple syrup, eggs, remaining butter and vanilla.
3. In a large bowl, whisk together oats, baking powder, baking soda and salt. Stir the wet ingredients into the dry ingredients and mix well. Pour over fruit and smooth the top. Sprinkle with almonds and remaining 2 tablespoons demerara.
4. Bake at 350° for 40-50 minutes, or until browned on top and fruit is bubbly. Allow to cool slightly. Serve with milk, cream or Vanilla Sauce.

Serves 6-8