Apple Dumplings

Perfect dessert, and leftovers can be breakfast the next morning.

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1 Cup whole wheat Flour 1 Cup unbleached white flour
2 Teaspoons Baking Powder
1 Teaspoon Sea Salt
2/3 (two thirds) Cups Butter
1/2 (one half) Cup Whole Milk 6 Hand picked Apples (about 3 inch diameter) Preheat the oven to 375° Lightly grease a 9" x 13" x 1½" baking dish. Place flour, baking powder and salt in medium size bowl and mix it together with a fork. Chop butter into small squares and cut into the flour mixture. Add Milk and knead into a dough. Roll out the dough 12" x 18". Cut into 6 - 6"x6" squares. Meanwhile, peel and core your apples. If you use a spiral machine, that's great, the apples will cook thoroughly. Otherwise, cut your apples in half. Place the apples in the center of one of the dough squares. Stick 1 small pad of butter on top of the apple, and sprinkle some sucanat and cinnamon on top. Now wrap up the dough around the apple and stick it on your casserole. Do this for the remaining apples. Make a sauce to go on top: (Optional, great without) 1 Cup Sucanat 1 Cup Water 1/8 (one eighth) Teaspoon Cinnamon 2 Tablespoons Butter Place the sucanat, water, & cinnamon in a small saucepan. Bring to boiling point. Add butter or margarine and stir until melted. Remove from heat and set aside.
Place the sauce on top of the apple dumplings before you put them in the oven. Cook the dumplings for 30 minutes, until golden brown. Serve with vanilla ice cream.

Bread Pudding

If you have any left over bread from the night before, this is a fabulous use for it. As is feeding it to the chickens, and that is probably quicker and better for you. But try this - it is so easy and tasty. Every time you make it with a different type of bread it comes out in a unique way. Stale bread is supposed to be best for this, just make sure it isn't moldy (yuk, give to chickens).

Ingredients: 2 cups whole milk 1/4 cup butter 2/3 cup sucanat 3 eggs 2 teaspoons cinnamon 1/4 teaspoon ground nutmeg (this can be elimated if you don't care for it like me) 1 teaspoon vanilla extract 3 cups bread, torn into small pieces 1/2 cup raisins (optional) Directions: 1. In medium saucepan, over medium heat, heat milk just until film forms over top. Combine butter and milk, stirring until butter is melted. 2. Combine sucanat, eggs, cinnamon, nutmeg, and vanilla. While stirring, slowly add milk mixture. 3. Place bread in a lightly oiled 1 1/2 quart casserole. 4. Sprinkle with raisins if desired. Pour batter on top of bread. 5. Bake at 350 degrees F for 45 to 50 minutes or until set. Serve warm.

Apple Cake Dessert

One of my favorite evening snacks during the fall - This is much easier to make than Apple Pie, and to me, much tastier!

Apple Cake

4 to 5 small Granny Smith apples, peeled, cored, and cut into six equal slices
1 stick butter
3/4 cup sucranat

1 stick butter
2/3 cup sucranat
1 1/2 teaspoons vanilla
2 large eggs
1/2 cup sour cream (or Yogurt - either way is great)
3/4 cups all-purpose flour

3/4 cups whole wheat flour

1 1/2 teaspoons baking powder

1 teaspoon salt
1/2 teaspoon cinnamon
1 small Granny Smith apple, peeled, cored, and chopped finely (use an Apple Peeler to do this)

Preheat oven to 375 degrees.

In a 9 to 10-inch skillet, melt butter over low heat. Add 3/4 cup sugar to the pan and stir around, then place apple slices, wedge side down, in the pan. Don’t pack them too tightly, but try not to leave overly large gaps. Allow this to cook over low/medium-low heat while you make the cake batter.

In the bowl of an electric mixer, beat 1 stick of butter and 2/3 cup sugar until light and fluffy. Mix in vanilla and eggs. Add sour cream and mix well. Gradually add flour mixture until just combined. Gently stir in 1 chopped apple.

Remove skillet from heat. Spoon batter over the top, then spread gently so batter is evenly distributed. Bake for 20 to 25 minutes, or until cake is golden brown and bubbly. Allow cake to sit in skillet for five minutes, then invert onto a serving plate. Don’t worry if some of the topping isn’t perfect—it’ll taste perfect!

Serve warm with vanilla ice cream.

Adapted From: http://thepioneerwoman.com/cooking/2009/09/apple-cak

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