2 apples, peeled, cored, cut into 1/2-inch pieces (2-1/2 to 3 cups chopped)
1-1/2 cups fat-free milk (or substitute non-diary alternative like almond milk)
1-1/2 cups water
1 cup uncooked steel-cut oats
2 tablespoons brown sugar (or substitute maple syrup or other desired sweetener)
1-1/2 tablespoons butter, cut into 5-6 pieces (optional)
1/2 teaspoon cinnamon
1 tablespoon ground flax seed
1/4 teaspoon salt
Optional garnishes: chopped nuts, raisins, maple syrup, additional milk or butter
Coat inside of 3-1/2 quart (or larger) slow cooker with cooking spray. Add all ingredients (except optional toppings) to slow cooker. Stir, cover, and cook on low for approx. 7 hours (slow cooker times can vary).
Spoon oatmeal into bowls; add optional toppings, if desired. Store leftovers in refrigerator. Freezes well.
To reheat single servings:
Put 1-cup cooked oatmeal in microwave proof bowl. Add 1/3 cup fat-free milk. Microwave on high for 1 minute; stir. Continue cooking for another minute, or until hot.
Recipe can be doubled in 6-quart or larger slow cooker. Increase cooking time 1 hour.
Nutritional Info (per 3/4 cup serving): 149 calories, 3.6g fat, 27.3g carbs, 3.9g fiber, 4.9g protein; Weight Watchers PointsPlus: 4 pts
This is a nice variation to use when you are pressed for time and still want the homemade taste of apple pie!
Makes: 6 servings
Cook: 30 minutes
- 1 stick butter
- ½ cup packed brown sugar
- 1 teaspoon cinnamon, McCormick®
- 1 can (21-ounce) apple pie filling, Comstock®
- 2 cups presliced apples, Ready Pac® More Fruit
- 1 Refrigerated piecrust, Pillsbury®
- 2 tablespoons apple juice concentrate, thawed, Minute Maid®
- 1 tablespoon granulated sugar
- Preheat oven to to 425 degrees F. In a 10-inch cast iron skillet or ovenproof pan, melt butter over medium-high heat. When butter has melted, stir in brown sugar and cinnamon. Cook until it begins to bubble. Stir in apple pie filling and apple slices.
- Unroll piecrust and place over skillet. With a wooden spoon, push edges of piecrust into skillet. Brush with apple juice concentrate and sprinkle with sugar. Cut slit in top of crust to allow steam to escape.
- Bake in preheated oven for 30 to 35 minutes or until crust is golden brown. Remove from oven and let cool 1 hour before slicing.
We’ve been watching a lot of Walton’s episodes on the Hallmark channel of late. Got inspired to investigate some recipes from that era and came across this. A nice moist type of pound cake texture and goes wonderfully with a cream cheese frosting. I’ll post a recipe for that in a bit. Enjoy!
- 3 1/2 cups sifted all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons nutmeg
- 1 teaspoon cinnamon
- 1/2 teaspoon clove
- 1 pinch salt
- 1 cup chopped walnuts
- 2 cups white raisins or 2 cups light raisins (can use dark if prefer)
- 1 cup butter, softened
- 1 cup sugar
- 2 eggs
- 1 (16 ounce) jar applesauce
- Sift flour with soda, spices, and salt.
- Combine nuts and raisins in bowl and stir in 1/2 cup of the flour mixture.
- Cream butter in another bowl until light and fluffy.
- Beat in eggs one at a time, beating thoroughly after each.
- Alternately add flour mixture and applesauce, beginning and ending with the flour.
- Stir in raisin mixture.
- Spoon into greased 10-inch tube or bundt pan.
- Bake in preheated 350 degree oven for 1 hour and 20 minutes (or until cake tester inserted in center comes out clean).
- Cool in pan for 15 minutes, then remove from pan and finish cooling on wire rack.
1 tbsp. water
2 tbsp. granulated sugar
1 tbsp. all-purpose flour
1/4 tsp. ground cinnamon
2 large Granny Smith apples, peeled, cored and thinly sliced
2 tbsp. raisins
1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
Confectioners’ sugar (optional)
Heat the oven to 375°F. Beat the egg and water in a small bowl with a fork or whisk. Stir the sugar, flour and cinnamon in a medium bowl. Add the apples and raisins and toss to coat.
Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 16 x 12-inch rectangle. With the short side facing you, spoon the apple mixture onto the bottom half of the pastry sheet to within 1 inch of the edge. Roll up like a jelly roll. Place seam-side down onto a baking sheet. Tuck the ends under to seal. Brush the pastry with the egg mixture. Cut several slits in the top of the pastry.
Bake for 35 minutes or until the strudel is golden brown. Let the strudel cool on the baking sheet on a wire rack for 20 minutes. Sprinkle with the confectioners’ sugar, if desired.
Make sure to toss the apples and raisins until they’re evenly coated with the flour mixture. The flour helps to thicken the juices released by the apples as they cook.
For some nutty crunch, 1/4 cup sliced almonds may be added with the apples and raisins.
The strudel may be served with Vanilla Sauce: Stir 3/4 cup milk, 1/2 cup light cream, 1/3 cup sugar, 4 egg yolks, beaten and 1/2 vanilla bean in a 2-quart saucepan. Cook and stir over medium heat until the mixture boils and thickens. Remove the saucepan from the heat. Cover and refrigerate for at least 1 hour. Remove the vanilla bean. Makes about 1 3/4 cups.
1 c. flour
1/2 c. sugar
1/2 tsp. baking powder
1/2 tsp. salt
1 c. butter
2 egg yolks, beaten
Combine flour, sugar, baking powder, and salt. Cut in butter as for pie crust. Mix in egg yolks (mixture will be crumbly). Press half of mixture in bottom of 15×10 pan (may also use 13×9 pan). Set remaining half aside.
4 c. sliced apples
1/2 c. sugar
1 tsp. cinnamon
1/4 tsp. nutmeg
2 egg whites, slightly beaten
Combine all of filling ingredients except egg whites; arrange over bottom crust. Crumble remaining crust mixture over filling. Brush egg whites over all. Bake at 350 degrees for 30 minutes for jelly roll pan or 40 minutes for 13×9 pan. Cool. Drizzle with thin confectioners sugar glaze. Yields 3-4 dozen bars.
1 3/4 cup sugar
1/2 cup stick margarine
1 teaspoon vanilla extract
6 ounces block-style fat-free cream cheese, softened
2 large eggs
1-1/2 cup all-purpose flour
1-1/2 teaspoons baking powder
1/4 teaspoons salt
2 teaspoons ground cinnamon
3 cup chopped peeled rome apples
Preheat oven to 350 degrees. Beat 1-1/2 cup sugar, margarine, vanilla and cream cheese at medium speed of a mixer until well-blended (about 4 minutes). Add eggs, 1 at a time, beating well after each addition. Combine flour, baking powder and salt. Add flour mixture to creamed mixture, beating at low speed until blended. Combine 1/4 cup sugar and cinnamon. Combine 2 tablespoon cinnamon mixture and apple in a bowl, and stir apple mixture into batter. Pour batter into an 8-inch springform pan* coated with cooking spray, and sprinkle with remaining cinnamon mixture. Bake at 350 for 1 hour and 15 minutes or until the cake pulls away from the sides of the pan. Cool the cake completely on a wire rack, and cut with a serrated knife.
1 stick butter
1 cup granulated sugar
1 teaspoon baking soda
1 cup applesauce
2 cups all-purpose flour, sifted
1 teaspoon ground cloves
1 teaspoon nutmeg
2 teaspoon cinnamon
1/4 cup buttermilk
1/2 cup chopped nutmeats
1/2 cup seeded raisins
2 tablespoon brown sugar
Cream the butter and the white sugar together. Dissolve the soda in the applesauce and add them to the creamed mixture; blend well together. Sift the flour with the cloves, the nutmeg and 1 teaspoon of cinnamon and add to the batter along with the buttermilk. Beat all together smoothly. Add in the nutmeats and the raisins. Grease and lightly flour muffin tins and fill them half full. Mix the brown sugar with the remaining teaspoon of cinnamon and sprinkle on top. Bake in a 425 degree oven for about 20 minutes.