Preheat the oven to 350\u00b0F. Line two 12-cup mini muffin pans with paper liners.
Sift the flour and cinnamon into a medium bowl. Stir in the sugar and oats. Stir in the combined milk, apple juice, vegetable oil and egg. Add the apple and stir gently to combine. Divide the mixture among the muffin cups.
Bake for about 15 mins until toothpick inserted into center comes out clean. Cool in pans 5 mins. Remove from pans; cool completely on wire rack. Dust with powdered sugar, if desired.
ittle at a time, add apple juice concentrate to powdered sugar
To Make The Apple Filling: In a large skillet
Make Rich Tea Biscuit dough, adding more milk to make a drop biscuit dough. Spread the dough 1/2 inch deep in an oblong 9 x 12-inch baking dish. Peel and pare apples; cut in eighths. Press apple slices into top of dough very close together. (It won't hurt if more than a layer thick.) Dot with butter or oleo. Mix cinnamon and sugar together.
Sprinkle over apples. Bake at 350\u00b0 for 30 minutes or until done. Serve warm or cold with Lemon Sauce (recipe follows).
owl mix 3/4 cup apple butter, apple juice, butter and egg
In small bowl stir together flour, oats, sugar, baking powder and cinnamon.
In another bowl beat to blend egg, juice, oil, apple and raisins.
Add dry ingredients; stir just until moistened.
Spoon batter equally into 24 greased tiny muffin pans (1 1/2-inch diameter).
Bake at 400\u00b0 until well browned, 20 to 25 minutes.
Remove from pans; serve warm or cool.
If made ahead, package cool muffins in an airtight container and hold at room temperature up until next day.
Freeze to store longer.
terlized jars 1/3 of apple slices
Pour on enough
OT OVERBEAT). Add eggs and apple juice concentrate; mix well.
Preheat oven to 425\u00b0.
Measure out flour, baking powder, salt, cinnamon and sugar.
Put into sifter.
Sift these together into a bowl.
Measure out milk and oil. Add these to the flour mixture. Break egg into small bowl.
Peel and chop apple.
Add egg and apple to other ingredients.
Grease muffin tins; fill tins 2/3 full of batter.
Bake for 15 minutes.
pples, Granny Smith apples, and apple cider in a large stainless
Mix apples and pineapple tidbits in buttered crock pot. To the reserved pineapple juice, add orange marmalade, maple syrup, apple cider and curry powder. Stir and pour over apple mixture. Cover and cook on HIGH for 1 hour.
To make Topping: Combine flour, oats, brown sugar and cinnamon in bowl. Cut in butter until mixture is crumbly. Spread topping over apples. Cook on LOW 2 1/2 to 3 hours until done. Let cool 10 minutes before serving.
nto wells of Deluxe Mini-Muffin Pan using Mini-Tart Shaper, ruffling
Lightly grease a 12-cup mini tart pan.
Beat spread
ust plan to pop the tartlets out once they're filled
or enough dough for 12 tartlets).
DIFFICULTY: Easy.
MAKE
You should now have twelve mini stacks.
Prepare a 12
Preheat oven to 400\u00b0F
Arrange phyllo shells on a baking sheet.
Divide grated cheese evenly among shells, and top each with a rounded 12 teaspoonful of chutney.
Bake at 400\u00b0 for 5 to 8 minutes or until bubbly.
Garnish with a few small marjoram leaves, if desired, and serve tartlets hot.
oil, maple syrup, vinegar, and apple juice concentrate in another bowl
Preheat oven to 350 degrees F (175 degrees C).
Cut puff pastry into 12 equally-sized squares and arrange on a baking sheet.
Dip apple slices in lemonade and place diagonally onto each puff pastry square; top each with 1 pat butter. Sprinkle superfine sugar over each square.
Bake in the preheated oven until tartlet edges are golden, about 12 minutes.
Bring apricot jam to boil a saucepan; cook and stir until jam is thinned, 1 to 2 minutes. Brush jam onto warm tartlets; sprinkle each with sugar crystals.
ach muffin tin. Bake the tartlets until golden and crusty, 12