Recipes from the Good Neighbor, Kathy Keene
CINNAMON APPLE PIE BREAD
- ⅓ cup light brown sugar (not packed)
- 1 teaspoon ground cinnamon
- ⅔ cup white sugar
- ½ cup salted butter, softened (or use unsalted and add ¼ tsp salt)
- 2 eggs
- 1½ teaspoons vanilla extract
- 1½ cups all-purpose flour
- 1¾ teaspoons baking powder
- ½ cup milk
- 1 apple, peeled and chopped (I used Granny Smith)
Directions: Preheat oven to 350 degrees. Grease and flour a 9 x 5-inch loaf pan. Mix brown sugar and cinnamon together in a mixing bowl and set aside. Beat white sugar and butter together in a bowl using an electric mixer until smooth and creamy. Beat in eggs, 1 at a time, until incorporated; add vanilla extract and stir until incorporated. Combine flour and baking powder together in another bowl; stir into creamed butter mixture. Mix milk into batter until smooth. Pour half the batter into the prepared loaf pan. Next add half the apples and half the brown sugar cinnamon mixture. Lightly pat/push apple mixture into batter. Pour the remaining batter over apple layer; top with remaining apples and add more brown sugar/cinnamon mixture. Lightly pat/push apples into batter; swirl brown sugar mixture through apples using a finger or spoon. Bake in the preheated oven until a toothpick inserted in the center of the loaf comes out clean, 30 to 40 minutes. Tip: If you notice it getting too brown on the top, cover it loosely with foil and continue baking until the inside is done. Enjoy!
IMPOSSIBLE FRENCH APPLE PIE
- 6 cups sliced, pared, tart apples
- 1-¼ tsp. cinnamon
- 1/4 tsp. nutmeg
- 2 T. butter
- 2 eggs
- 1 cup sugar
- ½ cup Bisquick baking mix
- Streusel Topping:
- 1 cup Bisquick baking mix
- ½ cup chopped nuts
- ⅓ cup brown sugar
- 3 T. firm butter
Directions: Combine streusel topping ingredients until crumbly and set aside. Preheat oven to 325 degrees and grease a 10-inch pie pan. Mix apples, cinnamon and nutmeg together; spoon into pie pan. Beat remaining ingredients 1 minute on high or 2 minutes by hand. Pour over apples. Sprinkle with streusel topping. Bake for 55 to 60 minutes.
APPLE CRANBERRY CRISP
- 4 medium-sized Cortland apples
- 1 tsp. cinnamon
- 16 oz. can whole cranberry sauce
- 1 cup uncooked quick oat
- 1 cup flour
- 1 cup dark brown sugar
- ½ cup butter
- 2 T. sugar
Directions: Peel apples and slice thin. Arrange in a square 10×6 inch baking dish. Sprinkle with cinnamon. Spoon cranberry sauce over apples. Stir together rolled oats, flour and brown sugar. Cut in butter until crumbly. Sprinkle over cranberry layer. Bake at 350 degrees for 40 minutes until apples are cooked and top is lightly browned. Serve hot with whipped cream or vanilla ice cream. Makes 8 servings.
Recipes from Brenda with the Bulk Priced Food Shoppe – Greenville
NO BAKE CHEWY GRANOLA BARS WITH ALMONDS, FLAX AND CHIA SEEDS
- ¼ cup honey
- 1 Tbsp. salted butter, melted
- 1 ½ cups rolled oats
- ½ cup almonds (chopped, sliced, or slivered)
- ½ cup pumpkin seeds (pepitas)
- 1 Tbsp. flax seeds
- 1 Tbsp. chia seeds
Directions: Prepare an 8” x 8” baking pan with parchment paper, leaving some overhang on the sides for easy removal. In a large mixing bowl, combine oats, almonds, chia seeds, and flax seeds. Add
honey and butter to coat mixture and mix, using your hands or a spoon, until combined. Scoop the granola mixture into the parchment lined pan and firmly press into an even layer. Cover with parchment and chill in the freezer for 15-20 minutes until firm. Remove from freezer and transfer to a cutter board. Chop into bars and enjoy immediately.
SWEET AND NUTTY CEREAL CLUSTERS
- 1 (11.7 oz.) box Golden Grahams
- 1 (10.8 oz.) box Honey Nut Cheerios
- 1 heaping Tbsp. creamy peanut butter
- 1 (10 oz.) bag peanut butter baking chips
- 1 (10-12 oz.) bag white chocolate chips
Directions: Empty both cereal boxes into a large mixing bowl. In microwave safe bowl heat both bags of chips and peanut butter until melted. Pour over the cereal and mix until evenly coated. Dump coated mixture onto a parchment lined baking sheet. Let cool. Break into clusters and store in an airtight container.
HONEY NUT GRANOLA
- 4 cups rolled oats
- 1 cup sliced almonds
- 1 cup chopped pecans
- 1 cup raw sunflower kernels
- 1/3 cup canola oil
- 1/2 cup honey
- 1 tsp. vanilla extract
- 1 Tbsp. ground cinnamon
Directions: Preheat oven to 300 degrees. In large bowl, stir oats, nuts, and sunflower kernels together. In a separate bowl, mix together oil, honey, vanilla and cinnamon. Add to dry ingredients; mix well. Spread
mixture only two ungreased baking sheets. Bake for 10 minutes. Remove from oven and stir. Return to oven for an additional 10 minutes or until golden. Remove, and let cool completely before storing.
