Sweet Apple Temptations

Sweet

Apple

Temptations

Over 200 Sinfully Delicious

Apple Dessert Recipes

For Every Occasion

FIRST KINDLE EDITION

Copyright © 2017

Cynthia Briggs

Cover design by eBookPartnership.com

This e-book is licensed for your personal enjoyment only. This e-book may not be re-sold or given away to other people. If you would like to share this book with another person, please purchase an additional copy for each person you share it with. If you're reading this book and did not purchase it, or it was not purchased for your use only, then you should return to your favorite e-book store and purchase your own copy. Thank you for respecting the hard work of this author.

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Other books by Cynthia Briggs

Pork Chops & Applesauce

A Collection of Recipes and Reflections

Available through Amazon books

The Adventures of Lily and Leon

Bumper Crop

E-books above are available through the Kindle Bookstore, Barnes & Noble and Smashwords.

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Send all comments or inquiries to Cynthia Briggs at

books@porkchopsandapplesauce.net

www.cynthiabriggsblog.com

© Copyright 2017, Cynthia A. Briggs

All rights reserved.

ISBN: 9781912022359

No part of this book may be reproduced, stored in a retrieval system, or transmitted by any means, electronic, mechanical, photocopying, recording, or otherwise, without written permission from the author.

Cynthia Briggs

is the sole owner of

photos and text in this book.

Sketches by Cheryl DeNae Burke

Lake Chelan, Washington

First Printing March 2017

Dedication

For my mom, Betty Belles –

You will forever be a part of my connection to apples because you possessed the ability of taking fresh apples into the kitchen and creating something heavenly.

Acknowledgements

Ed Briggs, you are the love of my life and the apple of my eye! Encouraging me to follow my dream of writing is a gift from you I treasure. I’m thankful, too, for your sage writing and publishing advice that so often helps me stay focused.

I can only sing your praises, Denise von Pressentin, for the tenacity you possess in putting Sweet Apple Temptations in apple pie order. With each passing day, we discover more about writing and publishing, which weaves more golden threads into our friendship.

April Poirier, your love of baking and your keen eye for recipe flow were an apple blossom asset in creating this book. Through the years we’ve shared in each other’s sorrows and joys, and now with Sweet Apple Temptations we’ve added another dimension to our life-long relationship.

Thank you, Cheryl Burke, for filling Sweet Apple Temptations with your zany drawings – I adore the charm you’re able to sketch into nostalgic images.

We’ve been friends since we were raising our babies, and have remained so as we begin strolling through the heirloom apple orchard of life.

Eve was right, the apple is the greatest temptation.

--Denise von Pressentin

Introduction

My passion for apples began in the 1970s. That year, due to a rare blight, our nine apple trees produced barely enough apples to fill one wooden box. I felt sad seeing the rugged, old centurions stand in the orchard barren of lush fruit.

For me, the familiar scent of ripe apples ready for the harvest was noticeably absent from the autumn breeze. I missed the mellow fragrance that I’d come to rely upon for connecting me to fall and promising me that winter would soon be arriving.

That grim apple season made me appreciate the role apples play in my life. So thereafter, with trees limbs hanging heavy with crisp King apples, the flurry of preserving, canning and baking in my kitchen until midnight, blossomed into a labor of love.

Apples have become a staple to me; they symbolize a domestic work ethic. They provide grace-filled opportunities for sharing the bounty with others while supporting the age-old values of home and hearth.

A bowl filled with fresh apples sitting on my island in the kitchen represents the hope for a bumper crop of apples and comfort of good things to come...like apple cookies, apple crisp, apple cake and apple you-name-it!

Sweet Apple Temptations is an apple dessert collection culminating forty-years of creating irresistible apple desserts. It's now time for the apple pie to come out of the oven, so let’s gather around the table to savor the enchantment of autumn and the most tempting fruit ever created.

I’ve never met an apple I didn’t like.

--Cynthia Briggs

Table of Contents

Acknowledgements

Introduction

Cobblers, Crumbles, Crisps

Breads, Fruitcakes

Poached, Baked, Applesauce

Cakes, Cupcakes

Cookies, Brownies, Squares, Bars

Custards, Puddings, Desserts

Fritters, Muffins, Scones, Doughnuts

Pies, Dumplings

Tarts, Cheesecakes, Rolls

Treats, Snacks

There’s a small choice in rotten apples.

--Shakespeare

Peanut Butter Chip Apple Cobbler

5 cups Pippin apples, peeled, cored and sliced

1 1/4 cups peanut butter chips

2/3 cup granulated white sugar

2 tablespoons all-purpose flour

1/2 teaspoon ground cinnamon

1/4 teaspoon salt

1 teaspoon lemon juice

1 teaspoon vanilla extract

Whipped topping or ice cream, optional

Toss together apples, peanut butter chips, 2/3 cup granulated white sugar, flour, cinnamon, salt, lemon juice and vanilla. Pour into a greased 9-inch square baking pan. Set aside while making batter.

Batter

2/3 cup all-purpose flour

2/3 cup granulated white sugar

3/4 teaspoon baking powder

1/4 teaspoon salt

1 egg, beaten

Preheat oven to 375° F. Combine 2/3 cup flour, 2/3 cup granulated white sugar, baking powder, salt and egg; mix by hand until smooth.

Drop evenly by tablespoons onto apple peanut butter chip mixture. Batter will spread while baking.

Bake for 40 minutes. Serve warm with whipped topping or ice cream, if desired.

Yield: 8 servings

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Apple Pear Cranberry Cobbler

1-20 ounce can apple pie filling

1-16 ounce sliced canned pears, drained

1/3 cup dried cranberries

2/3 cup orange juice

2 teaspoons cornstarch

1/2 teaspoon ground nutmeg

1 1/2 cups buttermilk baking mix

2/3 cup milk

2 tablespoons granulated white sugar

2 tablespoons unsalted butter, melted

2 teaspoons granulated white sugar

1/4 teaspoon ground nutmeg

Whipped cream, optional

Preheat oven to 400° F. In a buttered 8-inch square baking pan, combine pie filling, pears and cranberries. Mix orange juice with cornstarch and nutmeg; pour into baking dish; gently stir to blend thoroughly.

In a bowl combine buttermilk baking mix, milk, 2 tablespoons granulated white sugar and butter; spoon onto fruit, spacing evenly in 6 equal dollops. Combine 2 teaspoons granulated white sugar and 1/4 teaspoon nutmeg in a small bowl; sprinkle over dollops.

Bake for 45 minutes, or until fruit is bubbly and biscuit topping is cooked through. Place aluminum foil on top of dough to prevent over browning.

Serve warm or at room temperature with whipped cream, if desired.

Yield: 6 servings

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Jeannie’s Warm Apple Cobbler

4 -5 large Fuji apples

1 tablespoon lemon juice

1 cup granulated white sugar

1/2 cup all-purpose flour

3/4 teaspoon ground cinnamon

1/2 teaspoon ground allspice

1/4 teaspoon ground nutmeg

1/4 cup apple juice or cider

Raisin rum ice cream, optional

Preheat oven to 400° F. Peel, core and slice apples; place apple slices in a large bowl; toss with lemon juice; set aside.

Combine 1 cup granulated white sugar, 1/2 cup all-purpose flour, and spices; add to apples and toss until dry ingredients are moist.

Butter a 10 x 6 x 2-inch glass baking dish. Arrange apple mixture in baking dish; pour cider over apples and bake for about 30 minutes, or until apples are bubbly.

Topping Mixture

Combine 1 cup all-purpose flour, 3 1/2 tablespoons granulated white sugar, 2 teaspoons baking powder, 1/8 teaspoon salt together in a large bowl; cut in 3 tablespoons cold butter and stir in 1/4 cup raisins, which have been soaked in hot water for 10 minutes. Add 1/2 cup whipping cream and mix just until combined.

Remove apples from oven; reduce oven temperature to 350° F. With a large spoon, drop topping mixture in 6 mounds onto hot apples. Sprinkle with 1 tablespoon granulated white sugar and bake for 15 minutes.

Serve warm with raisin rum ice cream, if desired.

Yield: 6 servings

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Pinocchio’s Apple Raisin Cobbler

1/2 cup brown sugar, firmly packed

2 tablespoons cornstarch

1/4 teaspoon ground ginger

1 1/4 cups water

1/4 cup raisins

6 cups McIntosh apples, peeled, cored and sliced

1 tablespoon lemon juice

1 tablespoon butter

In a saucepan, combine brown sugar, cornstarch and ginger. Stir in water and raisins. Cook over medium heat until mixture is thick and bubbly. Stir in apples, lemon juice and butter. Cook until apples are hot, about 5 minutes.

Preheat oven to 425° F. Turn apple raisin mixture into a buttered 2-quart casserole dish; set aside to prepare topping.

Topping Mixture

1 cup all-purpose flour

2 tablespoons granulated white sugar

1 1/2 teaspoons baking powder

1/4 teaspoon salt

1/4 cup butter

1 egg, beaten

1/4 cup milk

1 tablespoon granulated white sugar

Stir together first 4 dry topping ingredients; cut in butter until mixture forms large crumbs. Add egg and milk and stir well.

Drop topping mixture in 8 mounds atop hot apples and sprinkle with 1 tablespoon sugar. Bake for 30-35 minutes or until top begins to turn light brown.

Yield: 8 servings

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Crunchy Apple Crumble

1-12 ounce box vanilla wafers

1-8 ounce container cream cheese, softened

8 small Cameo apples, peeled, cored and chopped

1/4 cup granulated white sugar

2 teaspoons ground cinnamon

Crème fraîche or whipped cream, optional

Preheat oven to 400° F. Crush approximately 64 vanilla wafers to equal 2 2/3 cups; using a fork, combine with cream cheese to form a coarse crumb mixture. Do not over mix.

Toss apples with granulated white sugar and cinnamon until evenly coated. Spoon into a buttered 1 1/2-quart casserole dish or eight custard cups. Sprinkle with crumb mixture.

Bake 15-20 minutes until topping is lightly browned and apples are tender.

Serve warm with crème fraîche, or whipped cream, if desired.

Crème Fraîche

1 cup whipping cream

2 tablespoons buttermilk or sour cream

Combine whipping cream and buttermilk or sour cream in a glass container. Cover and let stand at room temperature from 8 to 24 hours, or until very thick. Stir well before each use; can be refrigerated up to 10 days.

Yield: 8 servings

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Apple Wafer Crumble for 8

2-16 ounce cans apple slices, drained (do not use apple filling)

16 vanilla wafers, crushed

1 cup whipped topping

1/4 teaspoon ground cinnamon

Spoon apples evenly into 8 glass dessert bowls.

Sprinkle with crushed wafers.

Combine whipped topping and cinnamon; spoon over desserts just before serving.

Yield: 8 servings

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