Hey everybody! Now that the SNAP Challenge is over, I can finally bring myself to look at some awesome new recipes. The first one I found is perfect for a delicious breakfast. Whole wheat apple muffins, because of course health is a top priority! Try them out for yourself, they stay wicked moist for days!
Thanks to Smitten Kitchen for the awesome idea!
Whole Wheat Apple Muffins
Makes 12-18 muffins
1 cup (4 ounces) whole wheat flour
1 cup (4 1/4 ounces) all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon cinnamon
1/2 cup (1 stick, 4 ounces) unsalted butter, at room temperature
1/2 cup (3 1/2 ounces) granulated sugar
1/2 cup dark brown sugar, packed, divided
1 large egg, lightly beaten
1 cup (8 ounces) buttermilk or yogurt
2 large apples, peeled, cored, and coarsely chopped
1.) Preheat the oven to 450°F. Grease and flour 18 muffin cups and set aside.
2.) Mix together the flours, baking powder, baking soda, salt, and cinnamon, and set aside. In a separate bowl, cream the butter and add the granulated sugar and 1/4 cup of the brown sugar. Beat until fluffy. Add the egg and mix well; stop once to scrape the sides and bottom of the bowl.Mix in the buttermilk gently. (If you over-mix, the buttermilk will cause the mixture to curdle.) Stir in the dry ingredients and fold in the apple chunks.
3.) Divide the batter evenly among the prepared muffin cups, sprinkling the remaining 1/4 cup brown sugar on top. Bake for 10 minutes, turn the heat down to 400°F, and bake for an additional 5 to 10 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Cool the muffins for 5 minutes in the tin, then turn them out onto a wire rack to cool completely.
Maple Cheddar Apple Pie.
Yes, this is an actual thing. My salivary glands went into overdrive when I read the the name of this Better Homes recipe and they will not stop until I taste this myself! Many of us would not normally think to spice up a pie recipe with cheddar cheese, but this sounds as though it might be a very rewarding endeavor- check it out!
- Pastry for a Double-Crust Pie
- 1/2 cup sugar
- 2 tablespoons all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 5 cups thinly sliced peeled apples (such as Jonathan or Macintosh) (5 medium)
- 1 1/2 cups shredded white cheddar cheese (6 ounces)
- 1/4 cup maple syrup
- 1 tablespoon whipping cream
- 2 tablespoons maple syrup
- 1/4 cup toasted chopped pecans (optional)
- Preheat oven to 375 degrees F. Prepare Pastry for a Double-Crust Pie. On a lightly floured surface, slightly flatten one portion of dough. Roll dough from center to edge into a 12-inch circle. Wrap pastry circle around rolling pin; unroll into a 9-inch pie pan or plate. Ease pastry into pie pan without stretching it; set aside.
- For filling, in a large bowl, stir together sugar, flour, cinnamon, and salt. Add apples; toss gently to coat. Add cheese and the 1/4 cup maple syrup; toss gently to combine. Transfer filling to pastry-lined pie pan. Drizzle with cream.
- Trim pastry even with edge of pie pan. Roll the remaining dough into a 12-inch circle. Cut slits in pastry to allow steam to escape. Place pastry circle on filling; trim pastry to 1/2 inch beyond edge of pie pan. Fold top pastry edge under bottom pastry. Crimp edge as desired. Cover edge of pie with foil to prevent overbrowning.
- Bake in the preheated oven for 40 minutes. Remove foil. Bake about 20 minutes more or until apples are tender and pastry is golden brown. Transfer to a wire rack. Brush with the 2 tablespoons maple syrup. If desired, sprinkle with pecans. Cool for 1 hour. Serve slightly warm. Makes 8 servings.
Lentils are amazing, soup is amazing… The only thing that could make it better? Apples, of course! I have had many variations of the everyday lentil soup, but I have never found one with apples. We here at Rent an Apple Tree are really interested in trying this recipe, but we figured we’d give you the chance too! Many thanks to All Recipes for this incredible addition to our cookbook.
- 1 cup dry lentils
- 1 quart water
- 1 cube vegetable bouillon
- 3 medium tomatoes, peeled and diced
- 1 large onion, diced
- 1 carrot, sliced
- 1 medium apple – peeled, cored and diced
- 1/2 cup frozen peas
- 1 large clove garlic
- 1 tablespoon olive oil
- 1/4 cup barbeque sauce
- 1/2 teaspoon paprika
- salt and pepper to taste
- Place the lentils and water in a large pot, and mix in the vegetable bouillon. Bring to a boil, reduce heat to low, and simmer 20 minutes.
- Stir the tomatoes, onion, carrot, apple, peas, garlic, olive oil, barbeque sauce, and paprika into the pot. Continue to simmer 20 minutes. Season with salt and pepper to serve.
After finishing the week long SNAP Challenge, Rochester-style with a garbage plate, I was able to sit down and really think about what went on this last week. I experienced hunger like I never have before, I experienced the yearning for food that I knew I couldn’t afford or have like never before. I feeling of not being able to afford your favorite foods that you were once able to purchase with ease is so incredibly dejecting. Not to mention, for some families on SNAP benefits, this is the case. Some families on SNAP benefits were once middle class are were able to afford food with no problem on a regular basis, but issues with work or unexpected expenses made their prior luxury unaffordable. I would truly recommend anyone reading this blog or anyone who simply wants to get involved to check out Feeding America to donate or find a food pantry they can volunteer at. Hunger is something no one should ever have to endure, act now!!
Today in terms of hunger, wasn’t too bad. I think my body my finally be adjusting to the lack of food in my diet. Believe it or not, I actually had a stellar workout and squash match. I just wish I had enough protein rich food to eat after the work out, which I would normally do. A couple hours after the workout I did feel a little more tired than I normally would. But it sure is better than waking up with a really bad headache. Thankfully, my irritability has not been any higher than it would be on a regular diet, something I feared may not be the case. As for my food supply, I’ve still got a good amount of food, but it’s getting pretty redundant as to what’s for breakfast, lunch and dinner. I can’t imagine doing this for more than a week, or wanting to for that matter. Yet, families, not just individuals, do suffer through this. Sometimes for years. Only 3 days left, I’m excited to see where it will take me and my fellow Challengers! Again, if you haven’t check out Feeding America yet, please do. It’s a great way to see ways to get involved and help those whom are less fortunate. Also, check out our website at SUNY Geneseo that we put together to raise awareness to the hunger in Livingston County, NY!
Simple. Delicious. Cheap. Three things that every college student loves to hear! I made these for my roommates the other night and everyone went apples for them! With only 3 ingredients they can’t be beat-
- 1 Large Gala Apple
- Jar of Nutella
- 1 roll of Crescent Wraps
- Wash and slice the apple into nice sized chunks and preheat the oven to 425 degrees (or whatever is specified on your crescent roll container)
- Unroll the crescent wraps onto a sprayed baking sheet and spread a bit of nutella onto them, leaving a border space around it.
- Place the apple slice on the wide end of the crescent wrap and gently wrap it up until it is rolled up like a pig in a blanket!
- Place the rolls in the oven for 12-14 minutes and enjoy!
As always, the best food is made with the best ingredients, so head over to our official Rent an Apple Tree website for more information how you can get some of our top notch produce!