Apple fritters

As I mentioned in a previous post, we have a LOT of apples in Upstate this year.  More apples than we were able to store in the freezer as apple sauce.

I've eaten an apple a day.  As have the kids.  But we're still facing a pile of fresh-picked apples sitting on the counter.  I thought it was time to try out a Pinterest recipe.

I've had mixed success with Pinterest crafts and other projects, but I haven't tried too many food recipes yet. So here goes...

INGREDIENTS

2 cups flour

1/2 cups sugar

3 T sugar

2 1/4 teaspoons baking powder

1 1/4 teaspoon salt

2 teaspoons cinnamon

2 eggs

3/4 cups whole milk

2 teaspoons vanilla

2 T melted butter

2  apples, peeled and diced

Glaze:

1 1/2 cup powdered sugar

1/4 teaspoon salt

1/4 teaspoon vanilla

1/4 cups milk

DIRECTIONS

In a mixing bowl, combine flour, sugar, baking powder, cinnamon, and salt. In a separate bowl, beat eggs with a fork, then add milk, melted butter, and vanilla. Gently fold in the dry ingredients to the wet, mix until just combined (do not overmix). Fold in apples. Add enough apples to make a really chunky batter.

Heat a couple of inches of canola oil over medium heat. When it gets hot, drop a little bit of batter into the oil. If it sizzles and immediately floats to the top, the oil is ready. It it burns, turn oil down.

Drop teaspoons of batter into the oil, about six at a time. Make sure to flip them for even cooking. Cook them long enough that they are golden brown and that the batter is cooked through, this is about 2 minutes or so.

Remove and drain on a paper towel. Either dust generously with powdered sugar OR dip fritters in glaze...dip fritters while they are warm.

Serve immediately.

VERDICT

Greasy, but good.  But still I think I prefer the fritters at Wegman's.  I'm sure they're fried there too, but I think I actually prefer the taste and consistency to store bought here!

Credit:  The Pioneer Woman

Waffles with cinnamon apple topping

Apple season in Upstate NY has been AMAZING this year.  After last spring's late frost killed off most of the apple blossoms we weren't able to go apple picking last fall- and the apples that have been in the stores for the last year have been terrible.  But not any more!  This year was a bumper crop and the apples are the biggest I've ever seen.  

I lucked out a few weeks ago at the Public Market and scored a 1/2 bushel for $5 of Gala apples.  Not my favorite eating apple- but a great apple sauce apple.  $5 for literally 15 jars worth of apple sauce are now in my freezer.

We also went apple picking a the Victor Apple Farm (not quite so economical- $30 for that same 1/2 bushel's worth).  

So what do we do with all the apples?  Once you're sick of making apple sauce you give them to your husband to make breakfast!  Here's what he came up with on his own last weekend:

INGREDIENTS

2 apples, cored, peeled & sliced

1/2 cup walnuts (or pecans)

1 tsp cinnamon

1/2 tsp nutmeg

1/2 cup maple syrup

DIRECTIONS

There is probably a recipe with more panache than this.  But we aren't those kind of cooks.  Throw everything in a frying pan over medium heat and cook until the apples are tender, about 5 minutes.  Serve over pancakes or waffles.

VERDICT

Breakfast on the table and I didn't have to lift a finger?  Who am I to complain?

This is so quick and easy to whip up, it's the perfect fall breakfast.

Monkey Bread Muffins

Warning:  This is not a healthy recipe.  I know I've been trying to post healthier stuff lately, but this ain't it.  Well, I suppose making monkey bread in smaller proportions helps... if you don't end up heating 4-5 muffins!

This is just a basic recipe made in a new way.  And I love it!

INGREDIENTS

3/4 cup granulated sugar

1 Tbsp. ground cinnamon

3 cans (7.5 oz. each) refrigerated buttermilk biscuits

1/2 cup (1 stick) butter or margarine, melted

4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened

1/2 cup powdered sugar

1 to 2 Tbsp. milk

DIRECTIONS

PREHEAT oven to 350°F. Mix granulated sugar and cinnamon in medium bowl; set aside. Cut each biscuit into quarters; roll in cinnamon-sugar. Place half of the biscuit pieces in greased 12-cup fluted tube pan; drizzle with half of the butter. Top with remaining biscuit pieces, then drizzle with remaining butter. Sprinkle with remaining cinnamon-sugar.

BAKE 40 to 45 min. or until golden brown. Cool in pan 5 min.; invert onto serving plate.

BEAT cream cheese and powdered sugar in small bowl with electric mixer on medium speed until well blended. Add 1 Tbsp. of the milk; beat until well blended. Beat in enough of the remaining milk until glaze is of desired consistency. Drizzle over warm bread. Serve warm.

VERDICT

There's nothing unique here about the recipe.  But somehow putting the breads in muffin tins makes it a lot more fun.  And less mess?  Crispier on the outside?  Portion control?  Whatever it is, I love these things!