Apples, apples, apples

We interrupt our regularly scheduled blog series post to bring you breaking news:
APPLES, APPLES, APPLES!

October is apple season and it is coming to a close, so if you haven't picked them from an orchard, visited an apple barn, or scoured your farmers' market for some red, green, and golden gems, then get to it!  Last weekend we made our way over to Ellijay, GA for the Apple Festival.  We actually didn't go to the Apple Festival; been there, done that, and will do it again someday, just not with two rowdy little boys.  We went to Mercier's Orchard to pick apples.  I've mentioned Mercier's before in a previous post.  On this trip we went to the orchard to pick our own apples.  Word of how fun apple season in the Blue Ridge Mountains is must be getting out, because it was packed!  Packed at Mercier's, packed in Ellijay, you'd think it was Disney!  No problem for us!  It just meant being able to meet new people, like the sweet girl with the 4 month old, golden lab, guide dog-in-training who graciously let my boys (whom I shamelessly used as front men so I could pet the puppy) pet the puppy, and Seth, our hayride guide, who broke an apple in half with his bare hands for the boys.  I came away from our apple weekend with a bushel of apples, most of our orchard picked apples, and a pie pumpkin.  So this week I've been up to my elbows in apples and apple peels, canning, baking, and eating.  My final product was 3 quarts of apple puree, 2 quarts of apple butter, 3 quarts of apple pie filling, a quart and a half of apple sauce, Irish apple cake, apple muffins, apple bread, and baked apple pancakes!  Yeesh, I'm tired just typing it!  With all these new recipes, I've found some really keepers I thought I'd share with you.

Irish Apple Cake with Custard Sauce
Ingredients

• FOR THE CAKE:
• 3 C. Flour
• 2 t. Baking Powder
• 1/8 t. Salt
• 1/4 t. Cloves, ground
• 1/4 t. Nutmeg, ground
• 6 oz. Butter, (cold is fine)
• 3/4 C. Sugar
• 4 large Granny Smith apples(I used golden delicious to great effect)
• 2 Eggs
• 3/4 C. Milk
• 2 T. Sugar(for sprinkling on top of cake)
• FOR THE CUSTARD:
• 6 large Egg Yolks
• 6 T. Sugar
• 1 1/2 C. Whole Milk
• 1 1/2 t. Vanilla

Instructions

1. FOR THE CAKE:
2. Grease and flour an 8" or 9" round springform pan. Using an 8" pan will give you a taller cake.
3. Preheat the oven to 375 degrees.
4. Sift the flour, baking powder, salt, cloves and nutmeg into a large mixing bowl. Make sure the bowl is very large to allow room for the apples to be folded in.
5. Cut the butter into the flour using your fingers or a pastry cutter until the mixture resembles fine crumbs.
6. Add the 3/4 C. sugar to the flour mixture and mix in.
7. Peel the apples and slice them into uniform pieces. This cake works best and gets that 'chunky apple look' if the slices are about 1/4" wide and then cut into 3 pieces.
8. Toss the apples into the flour mixture and combine them thoroughly.
9. In a separate bowl, beat the eggs and milk together. Add to the apples and flour and mix in with a large spatula until just combined. Batter will be thick and dough-like.
10. Transfer the dough into the prepared cake pan and flatten the top surface using the back of your spatula.
11. Sprinkle the sugar over the top of the cake.
12. Bake for 45-50 minutes. Test the center for doneness. The top of the cake should be golden brown. Serve slices with custard sauce.
13. FOR THE CUSTARD SAUCE:
14. *note that this sauce is not a thick, pudding like sauce. It should have a pour-able, just thickened consistency when done.
15. Place the egg yolks and sugar in a bowl and whisk until pale yellow, 2-3 minutes. Place the milk in a medium saucepan and bring just to a boil. Slowly whisk the hot milk into the egg/sugar mixture. Transfer the mixture back to the saucepan and stir over medium heat until custard thickens, about 4 minutes. Custard should be thick enough to coat the back of a spoon. Mix in the vanilla. Transfer to bowl or serving saucer.
16. Serve warm or cold over apple cake.

Caramel Apple Scones
1 c all-purpose flour 
½ c whole wheat flour
¼ c brown sugar
1 + ½ tsp baking powder
¾ tsp ground cinnamon
¼ tsp salt
2 tbsp butter, chilled
½ c plain nonfat Greek yogurt
2 tbsp nonfat milk, divided
1 + ½ tsp vanilla extract
½ c diced apple
½ tsp granulated sugar
4 tsp caramel-flavored syrup

1. Preheat the oven to 425°, and lightly coat a baking sheet with nonstick cooking spray.
2. In a medium bowl, whisk together both flours, brown sugar, baking powder, and salt. Slice the butter into small pieces, and cut into the flour mixture using two knives or the back of a fork. When the mixture resembles fine crumbs, stir in the yogurt, 5 teaspoons of milk, and vanilla. Gently fold in the apples.
3. Divide the dough into 8 balls, and place on the prepared baking sheet. Flatten slightly. Brush the tops with 1 teaspoon of milk and sprinkle the granulated sugar on top. Bake at 425° for 12-15 minutes, or until light golden. Cool on the pan for 5 minutes before turning out onto a wire rack. Just before serving, drizzle with the caramel-flavored syrup.

Baked Apple Pancake

2 1/4 cups packaged pancake and waffle mix

1 1/2 cup milk

2 eggs

3 tablespoons sugar

1 tablespoon vegetable oil

1 teaspoon ground cinnamon

1 1/2 cup cored, peeled, and chopped apples (about 2 small apples)

1. Preheat oven to 425 degrees F. Coat a 10- x 15-inch rimmed baking sheet with cooking spray.
    
2. In large bowl, combine all ingredients except apples; beat well with a whisk. Stir apples into batter and pour onto baking sheet.
    
3. Bake 12 to 14 minutes, or until pancake is lightly browned on top. Cut into serving-sized pieces.

Serving TipTop this with butter and maple syrup. And if you want, go ahead and add fresh blueberries to batter for even richer fruit flavor!
Read more at http://www.mrfood.com/Pancake-and-Waffle-Recipes/Baked-Apple-Pancake-from-Mr-Food#pDW61QR9WHVHXor7.99

I hope these recipes help you use up some of your apples!  Let me know if you have any other recipes that are fall favorites.  
The hubs and I are getting ready for a trip to Las Vegas, courtesy of his job!  This is our first time to visit this exciting city, so be ready for lots of pictures and news on what's what for families.

Happy roving!

Kyleen

---