Serves 6
Ingredients
6 parsnips (about 2 lb), peeled and cut into chunks
2 apples (we used New Brunswickers), peeled, cored, and quartered
1 onion, finely chopped
3 cans (14.5 oz each) fat-free, low-sodium chicken broth
1/2 tsp salt
Directions
1. Place ingredients in 4-quart or larger slow cooker. Stir to combine.
2. Cover. Cook on medium heat until parsnips are tender. Let cool slightly, about 10 minutes.
3. Puree soup in blender until smooth. Serve immediately.
Apple Streusel Cheesecake
INGREDIENTS:
Crust
2 cup all purpose flour
1/2 cup icing sugar
1 tsp ground ginger
1 cup cold butter, cubed
Filling
3 x 250 g packages cream cheese, softened
2/3 cup granulated sugar
1 cup sour cream
1 tsp vanilla
4 eggs
Topping
1/2 cup packed brown sugar
1/3 cup rolled oats
1/3 cup all purpose flour
1/4 cup butter
1/2 tsp cinnamon
3 apples, peeled (optional), cored, sliced into eighths
DIRECTIONS:
Crust
1. Preheat oven to 350 degrees.
2. In food processor, mix together flour, icing sugar and ginger.
3. Using on/off motion, cut in butter until dough starts to come together in clumps. (Or in bowl, mix together flour, icing sugar and ginger; cut in butter until mixture resembles coarse crumbs. Using hands press mixture into small handfuls until dough holds together.)
4. Press evenly into bottom and up side to top of 10-inch springform pan.
5. Refrigerate for 1 hour.
6. Using fork, prick bottom all over.
7. Bake in oven for about 20 minutes or until golden brown. Let cool on rack.
Filling
1. In bowl, beat together cream cheese and sugar until fluffy.
2. Beat in sour cream and vanilla.
3. Beat in eggs, 1 at a time, until well combined.
4. Pour into cooled crust; bake in 300 degree oven for about 45 minutes or until center is just slightly wobbly and indented. Transfer to rack.
Topping
1. Meanwhile, in small bowl, mix together sugar, rolled oats, flour, 3 tablespoons of the butter, and cinnamon until crumbly; set aside.
2. In large skillet, melt remaining butter over medium-high heat; cook apples, turning once, for about 5 minutes or until golden brown and slightly softened.
3. Arrange apples and any pan juices decoratively over cake.
4. Sprinkle with rolled oats mixture; bake in 350 degree oven for 10 to 15 minutes or until golden brown.
5. Transfer cake to rack; let cool to room temperature.
6. Refrigerate for at least 2 hours or up to 1 day.
Filling
2-3 tbsp Apple cider or apple juice
4 Organic apples cored and sliced
1 tsp Lemon juice
2 tsp Cinnamon powder
Topping
1 Cup Oats
2 tsp Cinnamon powder
3 tbsp Wheat germ
½ Cup Whole wheat flour
½ Cup Brown sugar
5 tbsp Vegetable oil
¼ tsp Salt
Put the apple juice in a square 8”x8” baking dish. Add the sliced apples and sprinkle with cinnamon and lemon juice. Mix together the remaining ingredients and press down evenly over the apples. Bake at 350F for 30 minutes. Serve hot.
2/3 Cups Butter
2 Cups Brown sugar
2 eggs beaten
1 tsp Almond extract
2 Cups Whole wheat flour
2 tsp Baking powder
1/8 tsp Salt
1 Cup Organic apples cored and chopped
½ Cup Chopped nuts
Powdered sugar
Cream butter and sugar. Mix in beaten eggs and almond extract. Add flour, baking powder and salt. Stir well. Fold in apples and nuts. Bake in buttered 8”x12” pan about 35 minutes at 350F. Cool on rack. Sprinkle powdered sugar over the top.
4 Cups Whole wheat flour
2 tsp Baking soda
1 Cup Butter
2 2/3 Cups Brown sugar
2 Eggs
2 Cups Organic apples cored and chopped
½ Cups Milk
½ tsp Salt
1 tsp Cloves
1 tsp Nutmeg
2 tsp Cinnamon
1 Cup Chopped nuts (walnuts or pecans)
1 Cup Raisins
Cream butter, sugar, spices and eggs. Blend thoroughly. Combine flour, salt, and soda. Stir in ½ flour mixture, adding apples, walnuts and raisins. Add milk and remainder of flour mixture. Drop on greased cookie sheet, using a tablespoon. Bale at 375F for 10 minutes. Cool on rack.
Apple Parsnip Soup
Serves 6
Ingredients
6 parsnips (about 2 lb), peeled and cut into chunks
2 apples (we used New Brunswickers), peeled, cored, and quartered
1 onion, finely chopped
3 cans (14.5 oz each) fat-free, low-sodium chicken broth
1/2 tsp salt
Directions
1. Place ingredients in 4-quart or larger slow cooker. Stir to combine.
2. Cover. Cook on medium heat until parsnips are tender. Let cool slightly, about 10 minutes.
3. Puree soup in blender until smooth. Serve immediately.
Apple Streusel Cheesecake
INGREDIENTS:
Crust
2 cup all purpose flour
1/2 cup icing sugar
1 tsp ground ginger
1 cup cold butter, cubed
Filling
3 x 250 g packages cream cheese, softened
2/3 cup granulated sugar
1 cup sour cream
1 tsp vanilla
4 eggs
Topping
1/2 cup packed brown sugar
1/3 cup rolled oats
1/3 cup all purpose flour
1/4 cup butter
1/2 tsp cinnamon
3 apples, peeled (optional), cored, sliced into eighths
DIRECTIONS:
Crust
1. Preheat oven to 350 degrees.
2. In food processor, mix together flour, icing sugar and ginger.
3. Using on/off motion, cut in butter until dough starts to come together in clumps. (Or in bowl, mix together flour, icing sugar and ginger; cut in butter until mixture resembles coarse crumbs. Using hands press mixture into small handfuls until dough holds together.)
4. Press evenly into bottom and up side to top of 10-inch springform pan.
5. Refrigerate for 1 hour.
6. Using fork, prick bottom all over.
7. Bake in oven for about 20 minutes or until golden brown. Let cool on rack.
Filling
1. In bowl, beat together cream cheese and sugar until fluffy.
2. Beat in sour cream and vanilla.
3. Beat in eggs, 1 at a time, until well combined.
4. Pour into cooled crust; bake in 300 degree oven for about 45 minutes or until center is just slightly wobbly and indented. Transfer to rack.
Topping
1. Meanwhile, in small bowl, mix together sugar, rolled oats, flour, 3 tablespoons of the butter, and cinnamon until crumbly; set aside.
2. In large skillet, melt remaining butter over medium-high heat; cook apples, turning once, for about 5 minutes or until golden brown and slightly softened.
3. Arrange apples and any pan juices decoratively over cake.
4. Sprinkle with rolled oats mixture; bake in 350 degree oven for 10 to 15 minutes or until golden brown.
5. Transfer cake to rack; let cool to room temperature.
6. Refrigerate for at least 2 hours or up to 1 day.
HutLo Acres Apple Crisp
Ingredients
Filling
2-3 tbsp Apple cider or apple juice
4 Organic apples cored and sliced
1 tsp Lemon juice
2 tsp Cinnamon powder
Topping
1 Cup Oats
2 tsp Cinnamon powder
3 tbsp Wheat germ
½ Cup Whole wheat flour
½ Cup Brown sugar
5 tbsp Vegetable oil
¼ tsp Salt
Put the apple juice in a square 8”x8” baking dish. Add the sliced apples and sprinkle with cinnamon and lemon juice. Mix together the remaining ingredients and press down evenly over the apples. Bake at 350F for 30 minutes. Serve hot.
Apple Orchard Squares
2/3 Cups Butter
2 Cups Brown sugar
2 eggs beaten
1 tsp Almond extract
2 Cups Whole wheat flour
2 tsp Baking powder
1/8 tsp Salt
1 Cup Organic apples cored and chopped
½ Cup Chopped nuts
Powdered sugar
Cream butter and sugar. Mix in beaten eggs and almond extract. Add flour, baking powder and salt. Stir well. Fold in apples and nuts. Bake in buttered 8”x12” pan about 35 minutes at 350F. Cool on rack. Sprinkle powdered sugar over the top.
Grandma’s Apple Cookies
4 Cups Whole wheat flour
2 tsp Baking soda
1 Cup Butter
2 2/3 Cups Brown sugar
2 Eggs
2 Cups Organic apples cored and chopped
½ Cups Milk
½ tsp Salt
1 tsp Cloves
1 tsp Nutmeg
2 tsp Cinnamon
1 Cup Chopped nuts (walnuts or pecans)
1 Cup Raisins
Cream butter, sugar, spices and eggs. Blend thoroughly. Combine flour, salt, and soda. Stir in ½ flour mixture, adding apples, walnuts and raisins. Add milk and remainder of flour mixture. Drop on greased cookie sheet, using a tablespoon. Bale at 375F for 10 minutes. Cool on rack.