Vickie - Our Favorite Apple Recipes

Pile shiny red apples in a rustic wooden bowl for a welcoming centerpiece.

4 apples, peeled, cored and sliced

1/4 c. honey

1 t. cinnamon

2 T. butter, melted

2 c. granola cereal

Garnish: milk or cream

Place apples in a slow cooker sprayed with non-stick vegetable spray.

In a bowl, combine remaining ingredients except garnish; sprinkle over apples. Cover and cook on low setting for 7 to 9 hours, or on high setting for 3 to 4 hours. Garnish with milk or cream.

Planning a midday brunch? Alongside breakfast foods like baked eggs, coffee cake and muffins, offer a light, savory main dish or two for those who have already enjoyed breakfast.

2 apples, peeled if desired, cored and chopped

2 c. milk

1-1/2 c. water

1/4 c. brown sugar, packed

1/2 c. unsweetened applesauce

1 c. steel-cut oats, uncooked

1 T. butter

1 t. cinnamon

1/4 t. salt

Spray a 6-quart slow cooker with non-stick vegetable spray, if desired. Combine all ingredients in slow cooker; stir to combine. Cover and cook on low setting for 7 hours. Stir again before serving.

Take your familys breakfast outdoors! Spread a quilt on the picnic table and enjoy the cool morning air.

3 eggs, beaten

1 c. oil

2 c. sugar

1 T. vanilla extract

3 c. all-purpose flour

1 t. salt

1/2 t. baking powder

1 t. baking soda

3/4 t. nutmeg

1 T. cinnamon

2 c. apples, peeled, cored and chopped

1 c. chopped walnuts

In a bowl, combine all ingredients except apples and nuts; mix well. Stir in apples and nuts; pour into greased and floured Bundt pan. Bake at 300 degrees for 45 minutes. Increase heat to 325 degrees and bake an additional 20 minutes. Cool on a wire rack for 20 minutes; turn out onto a serving plate. Top with Glaze before serving.

1 c. powdered sugar

1-1/2 T. milk

1/2 t. vanilla extract

In a bowl, whisk together all ingredients.

Mismatched glass salt & pepper shakers make sweet mini vases for the breakfast table. Simply remove the tops, fill with water and tuck in a big blossom. Place one at each table setting for a colorful accent.

Optional: 1/2 c. diced apples,

1/2 c. raisins

1-1/2 c. long-cooking oats, uncooked

1/2 c. brown sugar, packed

1 egg, beaten

1/4 c. oil

1 c. milk

1 t. baking powder

1 t. cinnamon

Garnish: additional milk

Layer apples and/or raisins in the bottom of a greased 9"x9" baking pan, if using; set aside. Beat together remaining ingredients except garnish with a spoon. Pour oat mixture into pan. Bake, uncovered, at 300 degrees for 30 to 35 minutes. Serve topped with milk.

French toast can be frozen, how handy! Make French toast the usual way and cool completely. Layer slices with wax paper and place in a plastic freezer bag. To serve, simply pop a slice in the toaster until crisp.

8 c. French bread, sliced into 1-inch cubes and divided

2 Granny Smith apples, peeled, cored and chopped

8-oz. pkg. cream cheese, softened

3/4 c. brown sugar, packed

1/4 c. sugar

1-3/4 c. milk, divided

2 t. vanilla extract, divided

1/2 c. toffee or almond brickle baking bits

5 eggs, beaten

Place half the bread cubes in a greased 13"x9" baking pan; top with apples and set aside. In a medium bowl, beat cream cheese, sugars, 1/4 cup milk and one teaspoon vanilla until smooth. Stir in baking bits and spread over apples. Top with remaining bread cubes. In a separate bowl, beat eggs with remaining milk and vanilla; pour over bread. Cover and refrigerate for 8 hours to overnight. Remove from refrigerator 30 minutes before baking. Uncover and bake at 350 degrees for 35 to 45 minutes, until a knife inserted near the center comes out clean.

Stir up a super-simple fruit topping for pancakes and waffles. Combine a can of fruit pie filling and 2 tablespoons orange juice in a small bowl. Microwave for 2 to 2-1/2 minutes, stirring twice. Serve warm.

2-1/2 c. biscuit baking mix

1 c. milk

1 c. apple butter

2 eggs, beaten

2 T. oil

1/2 t. ground ginger

1/2 t. cinnamon

1/2 t. nutmeg

Stir together all ingredients until well blended. Pour about 1/4 cup of batter per pancake onto a hot griddle that has been sprayed with non-stick vegetable spray. Cook over medium heat until pancakes start to bubble; flip and cook until golden.

An oilcloth tablecloth with brightly colored fruit and flowers is oh-so cheerful at breakfast...and sticky syrup and jam spills are easily wiped off with a damp sponge!

2 lbs. ground pork breakfast sausage

2 eggs, beaten

1-1/2 c. round buttery crackers, crushed

1 c. apples, peeled, cored and grated

1/4 c. milk

Line a Bundt pan with plastic wrap. Combine all ingredients, mixing well; press firmly into pan. Chill several hours or overnight. Unmold onto an ungreased 15"x10" jelly-roll pan; remove plastic wrap. Bake at 350 degrees for one hour.

Plant the seeds of friendship and tend them with love, patience and kindness.

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8-oz. pkg. cream cheese, softened

1/4 c. honey

1/2 c. caramel ice cream topping

1/4 t. cinnamon

3 to 4 Granny Smith apples, cored and sliced

In a serving bowl, combine cream cheese, honey, caramel topping and cinnamon; beat until smooth. Store in refrigerator until chilled. Serve with apple slices.