Apples – Miscellaneous

Apples – Miscellaneous

A little bit of this and a little bit of that: desserts, breakfast items, muffins, breads, sauces, snacks, etc.

Recipes on this page:

Apple Cobbler     Apple Packets     Apple-Cinnamon Pancakes     Baked Apples     Hot Breakfast Apples and Oats     Grilled Apples     Succulent Stovetop Apples     Cranberry Apple and Walnut Relish     Sweet Apple Quick Bread     Apple Carrot Spicy Bran Muffins     Apple Fritters     Apple Kabobs     Apple-Raisin Sauce     Breakfast Apple Cobbler     Apple and Green Pear Chutney     Spicy Apple Bars     Apple Cobbler Cookies     Dutch Puffed Apple Pancake     Caramel Apple Dip     Honeyed Apples     Brown Sugar Apple Pudding     Apple Oatmeal Cookies     Butterscotch Applesauce Bars     Apple-Raisin Yogurt     Applesauce Pancakes     Fresh Apple Muffins     Apple Carrot Spicy Bran Muffins     Apple/Pear Chutney     Apple Maple Jam     Baked Apples     Applesauce ‘Sorbet’     Breakfast Treat     Apple Salsa    Apple Pie Oatmeal

Recipes from around the web:

Vegan Chai-Spiced Apple Cider Donuts      Apple Smoothie with Spice     Peanut Butter Apple Dip     Sweet and Sassy Pickled Apples     Green Apple Fruit Leather     Spicy Apple Tomato Salsa     Lots of Apple Recipes      15 Caramel Apple Recipes   Apple Pie Pancakes     Apple Dumplings (and tutorial!)    How To Poach Fruit Without a Recipe        Autumn Spice Smoothie     Apple Spice Crumb Muffins       Apples Baked in Cider     Cinnamon Apple Tahini Muffins

Apple Cobbler (return to top)

Makes 8-10 servings

  • 1 c sugar
  • 2 Tbsp flour
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 6 c peeled, sliced apples

For topping:

  • 1 c flour
  • 1 c sugar
  • 1/2 tsp salt
  • 1 egg
  • 4 Tbsp butter, softened

In large saucepan, combine sugar, flour, cinnamon, nutmeg and apples. Stir gently to coat with sugar mixture.
Cook over medium heat 7 minutes, or until ust slightly softened. Spoon into buttered 7 1/2- by 11 3/4-inch baking dish.
Prepare topping: Stir together flour, sugar, salt, egg and butter until crumbly. Distribute over fruit.
Bake at 350 degrees 45 minutes, or until fruit is tender and topping is lightly browned

Apple Packets (return to top)
Makes 3 servings

  • 3 medium baking apples, tart or sweet, peeled, cored, and sliced
  • 1/4 c raisins
  • 2 Tbsp honey
  • 1 tsp ground allspice
  • Pastry for a single 9-inch pie crust
  • Milk or water
  • Sugar

Combine apples with raisins, honey and allspice in bowl.
Roll out pastry to a 10-inch circle. Spoon apple mixture over half the dough, leaving 1-inch border.
Moisten edges of dough with milk or water. Fold the other half of dough over the apples; press edges together to seal.
Place on large, greased baking sheet. Brush with milk, and sprinkle with sugar. Bake for 45 minutes at 400 degrees.
Variations: Add 1/2 tsp each of ground nutmeg and ginger; replace the allspice cinnamon; or add grated orange or lemon zest.

Apple-Cinnamon Pancakes (return to top)
Makes 4 servings

  • 1 1/2 c flour
  • 1 tsp salt
  • 3 Tbsp sugar
  • 1 3/4 tsp baking powder
  • 1/2 tsp cinnamon
  • 1 egg
  • 3 Tbsp canola oil
  • 1 c milk
  • 1 large apple, peeled and cored

Mix dry ingredients in bowl.
Beat egg; add oil and beat. Stir in milk.
Slice apple thin, and cut slices in half crosswise.
Add egg mixture to dry ingredients; stir until moistened. Don’t beat. Stir in apple bits.
Pour batter in 1/4 c portions on hot griddle; turn when bubbly on top. When browned, serve hot with butter and syrup.

Baked Apples (return to top)
Makes 12 servings

  • 1 c chopped nuts
  • 1 c honey
  • 12 large, sweet cooking apples


  • 1 tsp cinnamon (optional)
  • Boiling water

Mix nuts with honey. Core apples to within 1/2 inch of bottom, being careful not to pierce the bottom of apple.
Fill cavity with walnut-honey mixture. Dot the top of each apple with butter and, if desired, sprinkle with cinnamon.
Place apples in ovenproof dish just big enough to hold them. Pour boiling water to 1 inch level; cover with foil.
Bake 30 minutes at 375 degrees, or until tender but hold shape. Serve warm or cold.

Hot Breakfast Apples & Oats (return to top)
Makes 4 servings

  • 4 tart apples, peeled and cored.
  • 2 Tbsp cornstarch
  • 1/4 c maple syrup
  • 2 tsp lemon juice
  • 1 tsp ground cinnamon

For oat topping:

  • 1 c quick-cooking rolled oats
  • 2 Tbsp maple syrup
  • 2 tsp oil
  • 1 tsp vanilla

Peel and core the apples, then cut into small chunks. Place in a 9-inch glass pie plate and toss with cornstarch, syrup, lemon juice, and cinnamon.
Cover with vented plastic wrap and microwave on high for 6 minutes, or until the apples are tender. Let stand for 5 minutes.
Meanwhile, place oats in another 9- inch pie plate. Add syrup, oil and vanilla; mix. Microwave on high 1 minute. Stir well. Repeat 3-4 times, until the oats are crisp and lightly browned. Sprinkle over apples

Grilled Apples (return to top)
Makes 4 servings

  • 2 Tbsp cinnamon
  • 2 Tbsp sugar
  • 4 baking apples, cored

In small bowl, combine cinnamon and sugar. Place each apple on center of aluminum foil sheet; spoon Tbsp T cinnamon/sugar mixture into core, and wrap apple in foil.
Place foil-wrapped apples in small foil pie tins on the grill, and cook until apples are tender. Unwrap, discard foil and serve.

Succulent Stovetop Apples (return to top)
Makes 6 servings

  • 2 tsp butter
  • 4 medium apples, washed, cored and sliced
  • 2 Tbsp sugar
  • 1/2 tsp cinnamon

Melt butter in large skillet over low heat.
Distribute apples over bottom of skillet.
Mix sugar and cinnamon in small bowl; sprinkle over apples.
Cover and cook over low heat, turning occasionally, until tender. Serve hot.

Cranberry, Apple and Walnut Relish (return to top)
(Can be made up to three days ahead.)

  • 1 cup sugar
  • 1/2 cup cranberry-apple juice
  • 1 pound fresh cranberries
  • 4 cups diced peeled apples (about 1 pound)
  • 2/3 cup coarsely chopped walnuts

Combine sugar, juice, and cranberries in a large saucepan; bring to a boil over medium-high heat. Reduce heat; simmer 15 minutes or until cranberries pop and mixture thickens.
Remove from heat; stir in apple and walnuts. Spoon into a bowl; cool. Cover and chill at least 4 hours.
Yield: 4 cups (serving size: 1/3 cup)

Sweet Apple Quick Bread (return to top)

  • 2 c. flour
  • 1 c. sugar
  • 1 t. baking soda
  • 1/2 t. baking powder
  • 1 c. apples, peeled and finely chopped
  • 1/2 c. butter, softened
  • 1/2 c. milk
  • 2 T. orange peel, grated
  • 1 T. corn syrup
  • 2 eggs
  • 1/2 c. chopped nuts

Blend all ingredients except nuts, and beat for 3 minutes.
Fold in nuts.
Pour into greased loaf pan.
Bake at 325 for 50-60 minutes, or until inserted toothpick comes out clean.
Remove from pan and cool.

Apple Carrot Spicy Bran Muffins (return to top)

  • 1 c. oat or wheat bran
  • 1 1/2 c. whole wheat flour
  • 2 t. baking powder
  • 1 T. cinnamon
  • 1 t. nutmeg
  • 1/2 t. ginger
  • 1/2 t. ground cloves
  • 1/4 c. dark brown sugar
  • 1 c. skim milk
  • 1/4 c. Egg Beaters
  • 1/4 c. honey
  • 1 large apple, finely chopped
  • 1 large carrot, finely chopped

Mix dry ingredients together.
Add wet ingredients.
Fold in apple and carrot, and mix well.
Spoon batter into greased muffin tin.
Bake at 425 until done, about 15 minutes.

Apple Fritters (return to top)

  • 1 c. flour
  • ¼ t. salt
  • 1 ½ t. baking powder
  • 1/3 c. milk
  • 3 T. confectioner’s sugar
  • 1 egg, well beaten
  • 2 medium sized apples, sliced ¾ inch thick

Sift dry ingredients into a bowl.
Stir milk into the egg, then add to dry ingredients and mix well.
Dip apple slices into the batter and place into deep fryer heated to 365.
Fry about 3 minutes, turning during frying.
Drain on absorbent paper.

Apple Kabobs (return to top)
6 medium sized apples

  • ¼ cup butter or margarine
  • ½ t. ground cinnamon
  • ½ t. ground nutmeg
  • ½ t. ground ginger
  • 1 T. smooth peanut butter

Core and cut apples into 6 wedges each, then cut each wedge in half.
Thread pieces on 6 skewers and place on a broiling pan.
Melt the butter/margarine and stir in the spices and peanut butter until smooth
Brush apple chunks with mixture and broil for 4 minutes, basting generously each time the skewers are give a quarter turn.
Serve hot
Makes 6 servings

Apple-Raisin Sauce (return to top)

  • ¼ c. packed brown sugar
  • 2 T. cornstarch
  • 1 t. dry mustard
  • ½ t. salt
  • 1 ½ c. apple cider
  • 2 T. vinegar
  • ¼ c. raisins (or more, if desired)

Blend together sugar, cornstarch, mustard and salt in a saucepan.
Stir in cider and vinegar.
Cook, stirring constantly, until the mixture thickens and boils.
Stir in raisins.
Use as a sauce for ham and sweet potatoes.

Breakfast Apple Cobbler (return to top)
(Serves 6-8)

  • 8 medium apples, cored and sliced
  • ¼ c. sugar
  • Dash of cinnamon
  • Juice of 1 lemon
  • ¼ cup (½ stick) butter, melted
  • 2 cups granola

Combine ingredients in slow cooker
Cover and cook on low 7-9 hours (while you sleep!), or on high for 2-3 hours (after you’re up in the morning!)

Apple and Green Pear Chutney (return to top)
(Makes 8 pints)

  • 2 cups apple cider vinegar
  • 3 cups dark brown sugar
  • 10 large tart apples: peeled, cored and coarsely chopped
  • 5 pears, firm. Peeled, cored and coarsely chopped
  • 2 large red bell peppers: cleaned and coarsely chopped
  • 1 cup dried currants
  • 1 cup onion, coarsely chopped
  • ½ cup ginger: fresh, peeled and finely chopped
  • 2 large lemons, seeded and finely chopped (include rind)
  • 2 t. mustard seeds, whole
  • 1 T. mint, fresh and coarsely chopped
  • 1 T. salt

In a large pot, bring vinegar and brown sugar to a boil over high heat.
Add all other ingredients and turn heat to a simmer.
Cook, stirring occasionally, until thickened, about 45 minutes
Pour into sterilized jars and seal.

Spicy Apple Bars (return to top)

  • ½ c. shortening
  • 1 c. sugar
  • 2 eggs, beaten
  • 1 c. flour
  • 1 t. baking powder
  • ½ t. baking soda
  • ½ t. salt
  • 1 T. cocoa
  • 1 t. cinnamon
  • ½ t. nutmeg
  • ¼ t. cloves
  • 1 c. rolled oats
  • 1 ½ c. diced apples
  • ½ c. coarsely chopped walnuts
  • Confectioners sugar

Cream together shortening and sugar until light and fluffy.
Beat in eggs, singly.
Add dry ingredients and mix well.
Stir in apples and nuts.
Spread into greased 9 X 13 pan.
Bake at 375 for about 25 minutes.
Cool slightly, then cut into squares and sprinkle with confectioners sugar.

Apple Cobbler Cookies (return to top)

  • 3 c. flour
  • 1 t. baking powder
  • 1 t. ground cinnamon
  • ½ c. white sugar
  • ½ c. packed light brown sugar
  • 1 c. softened butter
  • 2 eggs
  • 2 t. vanilla extract
  • ¼ c. apple cider or apple juice
  • ½ c. apple butter
  • 1 c. chopped apples (about 1 medium)
  • 1 c. raisins
  • 1 c. pecans, finely chopped

Crumb coating:

  • 1 ¼ c. packed light brown sugar
  • 1 ½ c. quick oats
  • 1 ¼ t. ground cinnamon
  • 9 T. melted butter or margarine

Preheat oven to 300
Combine flour, baking powder and cinnamon.
In separate bowl, combine sugars. Add butter and mix at medium speed.
Add eggs and vanilla, and blend until smooth.
Add apple cider and apple butter until blended in.
Add the flour mixture, apples, raisins, and pecans until just combined.
To Prepare the Crumb Coating: Combine sugar, oats and cinnamon. Add melted butter and mix until dry ingredients are well-moistened. Set aside.
Roll cookie dough into 1-inch diameter balls.
Roll each ball in crumb mixture until well coated.
Place cookies on ungreased cookie sheets, 2 inches apart.
Bake 24-26 minutes, until cookie is firm to the touch and crumb mixture begins to brown.

Dutch Puffed Apple Pancake (return to top)
(This puffs dramatically, so serve it as soon as it comes out of the oven)

  • ¼ c. unsalted butter
  • 1 large tart apple, peeled, cored, and thinly sliced
  • ½ c. coarsely chopped walnuts
  • 4 large eggs
  • 1 c. whole milk
  • 2/3 c. all-purpose flour
  • 2 T. sugar
  • 1 t. vanilla extract
  • ¼ t. ground cinnamon
  • 1/8 t. salt
  • ½ c. dried cranberries
  • Nonstick vegetable oil spray
  • 3 T. packed brown sugar
  • Warm maple syrup

Preheat oven to 425
Melt butter in 9-inch glass pie dish in oven.
Arrange apple slices and walnuts over butter.
Bake until apples begin to soften and walnuts are lightly toasted, about 5 minutes.
Meanwhile, beat eggs, milk, flour, sugar, vanilla, cinnamon and salt with an electric mixer in a large bowl.
Stir in cranberries.
Remove pie dish from oven.
Lightly spray inside edges of dish with nonstick spray.
Pour batter into dish and sprinkle brown sugar over batter.
Bake until center is set and edges are puffed and slightly browned, about 25 minutes.
Serve immediately with warm maple syrup.

Caramel Apple Dip (return to top)

  • 1 (8 oz.) package of cream cheese, softened
  • 1 c. brown sugar
  • 1 tsp. Vanilla
  • ¼ c. chopped nuts (optional
  • Apple slices

Beat cream cheese, brown sugar and vanilla together until smooth.
Serve with apple slices.

Honeyed Apples (return to top)

  • 6 to 8 medium apples
  • 2/3 c. raisins
  • 2/3 c. honey
  • 2/3 c. sugar
  • 2 t. cinnamon

Peel and core apples.
Plump raisins in hot water.
In a saucepan, blend together honey, sugar, and cinnamon. Bring to a boil and boil for 10 minutes.
Add apples and cook until tender but not soft, turning often so that they cook evenly.
Lift apples onto a platter. Spoon raisins into center of apples, and pour syrup over apples.
Serve with cream or ice cream.

Brown Sugar Apple Pudding (return to top)

  • Vegetable cooking spray
  • 6 c. sliced apples
  • ½ c. packed light brown sugar
  • ¼ c. margarine, softened
  • 1 ½ t. ground cinnamon
  • 1 egg
  • ½ t. vanilla
  • ¾ c. all-purpose flour
  • 2 t. baking powder
  • ¼ t. salt
  • ½ c. milk
  • Brown Sugar Syrup (following recipe below)

Lightly spray 1 ½ quart casserole with cooking spray.
Arrange apple slices in casserole and set aside.
Combine brown sugar, margarine, and cinnamon in medium bowl; stir in egg and vanilla.
Mix in combined flour, baking powder, salt, and milk..stirring until just blended.
Spread batter over apple slices.
Pour Brown Sugar Syrup (see below) over batter
Bake, uncovered at 375 for 50-55 minutes or until apples are tender.
Serve warm or at room temperature.

Brown Sugar Syrup:

  • ½ c. packed light brown sugar
  • 2 T. flour
  • 1 t. margarine
  • 1 c. water
  • ½ t. vanilla

Combine brown sugar, flour, and margarine in small saucepan.
Stir in water and heat to boiling, stirring constantly.
Boil 2-3 minutes, stirring constantly.
Remove from heat and stir in vanilla.

Apple Oatmeal Cookies (return to top)

  • 2 ½ c. flour
  • 1 c. quick oats (not instant)
  • ½ t. salt
  • 1 t. baking soda
  • 1 t. ground cinnamon
  • ¼ t. ground cloves
  • 2 t. grated lemon zest
  • 1 c. packed dark brown sugar
  • ¾ c. softened butter
  • 1 egg
  • ½ c. applesauce (unsweetened)
  • ½ c. honey
  • 1 c. finely chopped apple (about 1 medium)
  • 1 c. raisins
  • Topping: ½ c. quick oats

Combine flour, oats, salt, soda, cinnamon, cloves and lemon zest. Mix well.
In separate bowl, cream sugar and butter. Add egg, applesauce and honey; beat at medium speed until smooth.
Add the flour mixture, apples and raisins. Blend at low speed until just combined. (dough will be quite soft)
Drop rounded tablespoonfuls onto ungreased baking sheet, 1 ½ inches apart.
Sprinkle with oats.
Bake in preheated 300 oven for 23-25 minutes, until bottoms are golden.

Butterscotch Applesauce Bars (return to top)

  • 3 c. vanilla wafers, crushed into large chunks
  • ½ c. raisins
  • 1 c. butterscotch bits
  • ¼ c. wheat germ
  • 2 c. applesauce
  • ½ c. chopped nuts or sunflower seeds (optional)

Grease a 8 X 8 glass pan or 9 inch glass pie pan.
Place ½ the crushed wafers in the pan.
In a bowl, mix together the raisins, butterscotch bits, wheat germ and applesauce.
Add the nuts/sunflower seeds, if desired.
Spread mixture over the wafers in the pan.
Press the rest of the wafers over the applesauce mixture.
Cook on 100% microwave power for 8 minutes.
Let cool for at least 15 minutes before cutting into bars.
Store in the refrigerator.

Apple-Raisin Yogurt (return to top)

  • 1 small sweet apple
  • ¼ cup granola
  • 2 T. raisins
  • 1 cup yogurt (plain or vanilla)

Finely chop or grate the apple, leaving the skin on.
Mix together all of the ingredients and serve chilled
(1 or 2 servings)

Applesauce Pancakes (return to top)

  • ¾ c. plus 1 T. flour
  • ½ t. baking soda
  • ½ t. salt
  • 1 egg, lightly beaten
  • 2 T. sugar
  • ½ c. plain yogurt
  • ½ c. applesauce
  • 1 t. vanilla
  • 4 T. butter or margarine, melted and cooled

Mix together dry ingredients in a medium/large bowl
In a separate bowl, stir together egg, sugar, yogurt, applesauce, vanilla, and 2 T. of melted margarine/butter
Pour liquids into dry ingredients, and stir until just moistened.
Heat a griddle or large pan over medium/high heat, and add a bit of melted butter.
When pan is heated, drop heaping tablespoonfuls of batter onto the pan, about 2 inches apart
Cook for about 1 ½ minutes on first side, until bubbles are breaking on the top, and bottom is brown…then flip and cook on the other side for another minute or minute and a half, until browned
Serve pancakes warm, topping with the following options:
Confectioners’ sugar
Maple syrup
Apple or Asian pear butter
Makes 3 to 4 servings, depending how hungry you are!

Fresh Apple Muffins (return to top)

  • ¾ cup milk
  • 1 egg, slightly beaten
  • ¼ cup butter, melted
  • 2 cups flour
  • ¼ cup sugar (up to ½ cup, if you like a sweeter muffin)
  • 1 Tbl. Baking powder
  • ½ tsp. Salt
  • ½ tsp. Ground cinnamon
  • 1 medium apple, peeled, cored, and finely chopped (or Asian pear)
  • ½ cup raisins

In small bowl, combine milk and egg, then stir in melted butter
In large bowl, combine all the dry ingredients and fruit
Add milk-egg mixture just until dry ingredients are moistened.
Fill lightly greased muffin tins ¾ full with batter
Bake at 400 degrees for 20 to 25 minutes
Makes 10 to 12 muffins

Apple Carrot Spicy Bran Muffins (return to top)

  • 1 c. oat or wheat bran
  • 1 ½ c. whole wheat flour
  • 2 tsp. Baking powder
  • 1 T. cinnamon
  • 1 tsp. Nutmeg
  • ½ tsp. Ginger
  • ½ tsp. Ground cloves
  • ¼ c. brown sugar
  • 1 c. milk
  • 1 egg
  • ¼ c. honey
  • 1 large apple, finely chopped
  • 1 large carrot, grated or finely chopped

Mix dry ingredients together.
Add wet ingredients and mix.
Fold in apple and carrot, and mix well.
Fill lightly greased muffin tins ¾ full with batter
Bake at 425 for 15 to 20 minutes.

Apple/Pear Chutney (return to top)
(source: 1977 Moosewood Cookbook)
The mysterious Indian relish, demystified. It’s only slightly more complicated to make than applesauce. And you can vary it’s sweetness, non-sweetness or relative spiciness according to your own taste.
Preparation time should include an hour to simmer and several hours (or even days) to ‘ripen’ (flavors to meld). Chutney will keep, if packaged in a sterile, sealed jar. Otherwise, it needs to be used in about a week or so.
(Recipe makes about 1 quart)

  • 1 ½ lbs. Apples, asian pears, and/or peaches
  • 1 medium clove garlic, minced
  • 1 T. chopped ginger root
  • ½ c. orange juice
  • 1 t. cinnamon
  • 1 t. cloves
  • 1 t. salt
  • 1 c. honey (more to taste)
  • 1 c. cider vinegar
  • Cayenne to taste

Coarsely chop the apples (you needn’t peel them)
Combine everything in a heavy saucepan.
Bring to a boil, then lower to a simmer
Simmer, uncovered, stirring occasionally…about 45 min. – 1 hour
Cool before storing in a jar (unless you are canning)

Apple Maple Jam (return to top)
-Ruth M.
(Yields about 8 half pint jars)

  • 3 qts. Chopped, peeled, cored apples (about 6 pounds)
  • 6 c. sugar
  • 1 tsp. Cinnamon
  • ½ tsp. Allspice
  • ½ tsp. Nutmeg
  • ¼ tsp. Cloves
  • 1 c. maple syrup

Combine all ingredients in a large saucepot
Bring slowly to a boil
Cook rapidly to gelling point
Ladle into hot, sterilized jars, leaving ¼ inch headspace
Apply 2-piece lids
Process 10 minutes in boiling water canner

Baked Apples (return to top)
“These are delicious warm or cold and good for breakfast or anytime of day.” – Louisa F.

  • 1 medium cooking apple per serving, cored.
  • For each apple use: 1 tablespoon brown sugar Dash ground cinnamon or nutmeg
  • 1 to 1/2 teaspoons butter or margarine.

This is an approximate measurement above. I core each apple, and pack the hole with brown sugar and raisins. Then I put a dab of margarine or butter on top of the hole and sprinkle cinnamon over the apple. Cover and cook on HIGH for the time indicated. Let stand 5 minutes before serving.
Number of apples and Dish size to Time:
1 1 quart 2 to 4 minutes
2 1 1/2 quart 4 to 6 minutes
3 2 quart 5 to 7 minutes (Turn apples after 3 minutes)
4 2 quart 7 to 9 minutes (turn apples after 4 minutes)

Applesauce ‘Sorbet’ (return to top)
-Carrie P. and Keith S.
“Something we love to do with your applesauce is put some in the freezer in a freezer-safe container for a few hours. Take it out, spoon it up, and you have a fantastic apple sorbet, sugar-free and nutrient-rich. It’s even better with a little sweet rum drizzled on it!”

Breakfast Treat (return to top)
-Mason V.
One Apple—cored, quartered, and grated

  • 1 tsp. Fruit Fresh
  • ½ cup quick oats
  • ½ cup Granola
  • 1 cup Yogurt
  • 1 tbls. Honey

Using a ‘Salad-Shooter’ or hand grater, grate apple into large mixing bowl. Sprinkle in Fruit-Fresh and toss lightly using a fork to avoid mashing. Use same technique to combine the other ingredients. Serve

Apple Salsa (return to top)

  • 3 unpeeled apples (cored and diced)
  • 1/2 cup cherry tomatoes (quartered)
  • 1/2 ripe avocado (peeled and diced)
  • 2 tablespoons sliced green onion, including top
  • 1 tablespoon chopped fresh cilantro leaves
  • 1 teaspoon granulated sugar
  • 1 teaspoon fresh lime juice
  • 1 teaspoon minced jalapeno pepper
  • 1/2 teaspoon minced garlic
  • 1/8 teaspoon black pepper
  • 1/4 teaspoon salt

Combine all of the ingredients in a bowl and mix well. Cover and refrigerate several hours to meld flavors.
Makes 2-1/2 cups.Apple Pie Oatmeal (return to top)

  • 2 1/4 cups old fashioned rolled oats
  • 4T flax seed meal (optional, can be substituted with oat bran or wheat germ
  • 2 T butter
  • 3-4 medium apples, chopped
  • 3 T maple syrup
  • 3 1/4 c. almond milk (or any milk)
  • 2 t cinnamon (to taste) 

Method of Preparation


In a heavy saucepan over medium to high heat mix the milk and 2 tablespoons of maple syrup.  Beat the mixture constantly and bring it to a boil.  Reduce the heat and simmer the mixture for 5 to 10 minutes.  Until the milk is absorbed and the mixture becomes thick. Cook the apples with butter, cinnamon and 1 tablespoon maple syrup for 6 to 7 minutes over medium heat on a pan.  Stir the mixture frequently until the apples are slightly soft. 

Combine the apples with the oatmeal and serve.  Add nuts, more milk and/or dried fruit if desired. 


Place all the ingredients in a microwave-safe bowl.  Cover with a paper towel.  Microwave for 1 minute on high. Take the bowl out of the microwave and stir the mixture.  Place the bowl in the microwave and cook in intervals of 30 seconds.  Makes sure to mix it thoroughly between the intervals. Keep cooking in intervals until the apples are cooked and slightly soft.  It should take 2 or 3 intervals to cook the oatmeal mixture.  Watch closely, it might overflow when cooking. 

Top with dried fruits and nuts.