pice, and salt. Add carrot, shredded apple, nuts, oil and eggs. Beat
an.
Toss together the shredded apple, 1 tablespoon cinnamon, and 1
minutes.
Stir in shredded apple.
Using a wooden spoon
n large bowl. Stir in shredded apple.
Stir in flour, sugar
Preheat oven to 350 degrees.
Spray 12 cup muffin tin with cooking spray.
In a large bowl, mix together flour, bran flakes, baking soda, baking powder and salt.
In a medium bowl, combine applesauce, banana and shredded apple.
Add sugar and egg to wet ingredients.
Add wet ingredients to flour mixture, stirring just until combined.
Fill muffin tins and bake for about 25 minutes or until tests clean.
ust combined.
Shred the apple and add to the batter
teaspoon).
Mix the shredded apple, carrot, and raisins together in
Topping: In small bowl rub together the first amounts of sugar, butter, cinnamon, and flour until crumbly.
Set aside.
Muffins: In large mixing bowl whisk together second amounts of flour, sugar, baking powder, and salt.
Make a well in the center.
In another bowl beat egg, milk, and cooking oil to blend.
Stir in apple.
Pour wet mixture into well of dry mixture.
Stir just until moistened.
Fill greased muffin cups 3/4 full.
Sprinkle with topping.
Bake in 400 F (200 C) oven for 15 to 20 minutes.
he ingredients.
Fold in shredded apple and hazelnuts.
Portion into
sing your fingers, mix the shredded butter into the flour until
Cut pork into bite sized pieces.
Season pork with ginger and 2 T. of the brown sugar and stir fry on high heat in olive oil until browned and cooked through.
Remove pork from the pan and deglaze with apple and lemon juices.
Add cabbage, carrots and apples and remaining brown sugar and turn heat down to medium.
Cook veggies until tender-crisp and add pork back to pan and combine well.
Heat a skillet over medium heat; pour sesame seeds into the hot skillet. Cook, stirring often, until sesame seeds are lightly browned and fragrant, 3 to 5 minutes. Remove from heat.
Mix carrots, apple, toasted sesame seeds, and parsley together in a bowl.
Whisk lemon juice, vinegar, sugar, garlic, salt, and pepper together in a separate bowl; slowly drizzle safflower oil into lemon juice mixture while continuing to whisk. Pour dressing over carrot mixture; toss to coat.
et aside.
Stir zucchini, apple, eggs, brown sugar, olive oil
ixing bowl, combine the egg, shredded apple and cooking oil until well
n vanilla.
Grate one apple using a carrot grater, avoiding
Preheat oven to 350 degrees.
Line muffin tin with papers or grease.
Sift dry ingredients together.
Cream butter and sugar until light.
Add eggs one at a time, add vanilla.
Alternate the flour and apple juice into the creamed mixture until well combined.
Fold in the shredded apple.
Pour batter into muffin tin and bake 25 minutes or until toothpick comes out clean. Let cool before frosting.
n center.
Combine egg, apple, milk and oil.
Add
Preheat oven to 350 degrees F (175 degrees C). Spray 24 muffin cups with cooking spray or line with paper liners.
Whisk sugar, oil, eggs, and vanilla extract together in a bowl until smooth. Stir flour, cinnamon, baking soda, and baking powder into sugar mixture just until batter is combined. Fold zucchini and apple into batter and spoon into the prepared muffin cups.
Bake in the preheated oven until until muffins spring back after pressing the top, about 25 minutes.
Melt butter; add onions and curry and cook, covered, over low heat for 25 minutes.
Peel, seed and chop squash and add to onion mixture with chicken stock and apples.
Bring to a boil, reduce heat and simmer 25 minutes.
With a potato masher, mash mixture until fine but not pureed.
Add apple juice.
Add more stock if needed and heat.
Serve garnished with shredded apple.
Serves 6 to 8.
Combine first 6 ingredients; set aside.
Combine eggs, sugars, oil and vanilla in a large bowl; beat at medium speed of an electric mixer until well blended.
Stir in zucchini, apple and pecans.
Add dry ingredients, stirring just until moistened. Spoon batter into 3 greased and floured 8 1/4 x 4 1/2 x 3-inch loaf pans.
Bake at 350\u00b0 for 50 to 55 minutes or until a wooden pick inserted in center comes out clean.
Cool in pans 10 minutes; remove to wire rack and cool completely.
Yield:
3 loaves.