Apple Crisp

There isn't much that can beat the smell of an apple crisp baking on a cool fall day... except maybe the taste of that apple crisp when it is still warm from the oven.  I always look forward to this time of the year when apples go on sale and the days get cool enough for me to want to heat the oven to make this delicious recipe.  I have made it for years and most recently made it to take to dinner at a friend's house.  It was a hit, as it always has been.  My kids helped me make it this time but didn't get the opportunity to eat it, so I plan to make another with them very soon.  We love all kinds of apples (as well as their health benefits)! If you want to learn about what the differences are between types of apples and their amazing science-backed heath benefits, here is a great article: http://www.well-beingsecrets.com/apples-health-benefits/

(You will need more apples than I have in this picture.)

INGREDIENTS:

• 1/2 c old fashioned or quick-cooking oats
• 3 graham crackers, finely crushed
• 1/3 c plus 1/2 cup firmly packed brown sugar
• 1/3 c plus 2 Tbsp flour
• 1/4 c walnut pieces
• 1/3 c butter or margarine, melted
• 1 tsp cinnamon, divided
• 6 c apples (~5 med), sliced

DIRECTIONS: 

1. Preheat oven to 375 degrees F.  In a medium bowl, mix oats, graham cracker crumbs, 1/3 cup of flour, 1/3 cup brown sugar, walnuts, butter, and 1/2 tsp of cinnamon until well blended.  Set aside.
2. In a large bowl, mix 1/2 cup of brown sugar, 2 Tbsp flour, and remaining 1/2 tsp of cinnamon.  Add sliced apples and toss to coat.
3. Place apples in an 8 inch square baking dish; sprinkle with oat topping.  Bake 35-40 minutes until apples are tender.

Difficulty: relatively easy, but a decent amount of measuring plus the slicing of the apples

Time: ~15 minutes prep, 35-40 minutes baking

Source: Kraftfoods.com

Zucchini Bread with Pineapple

Zucchini is something that seems to grow extremely well in our part of the country. People are always giving me fresh zucchini from their gardens. My CSA produce contains zucchini almost every week so I've tried lots of recipes.  Now that the weather is cooling off, I am ready to start turning up the oven for baking. This recipe is from one of the best bakers I've ever met; she often brings warm baked treats into work in the morning.  I have yet to be able to bring one of these loaves of bread to work warm, but everyone enjoys them anyway.

INGREDIENTS:

• 2 grated zucchini (I peel and throw them in my mini-chopper)
• 8 oz of crushed pineapple (drained)
• 3/4 cup oil
• 2 t vanilla
• 3 cups flour
• 1 t baking powder
• 1 t cinnamon
• 1 cup nuts (I use chopped walnuts)
• 2 cups sugar
• 3 eggs
• 1/2 t salt
• 1 t baking soda
• 1 t nutmeg
• 1 cup chocolate morsels (this is my addition to Susan's recipe)

DIRECTIONS:

1. Preheat oven to 350 degrees Fahrenheit.
2. Mix oil, sugar, vanilla; beat well.
3. Add eggs; beat.
4. Add grated zucchini and pineapple; mix.
5. Add dry ingredients and mix until blended.
6. Pour into 2 loaf pans (sprayed with cooking spray and floured)
7. Bake at 350 degrees F for 1 hour.
8. Test with a toothpick; cool 10 minutes.
9. Turn out onto wire rack.

Difficulty: Medium

Time: 30 minute prep; 1 hour baking time

Source: my coworker Susan