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One of Gail Michael's students shared this recipe with her long ago. "These were in the lunch box of one of my first-grade students in the fall of 1974," recalls Gail, who lives in West Lafayette, Indiana. The bars taste like apple pie in a baking pan.
We often equate Amish food with comfort. Here's our version of a favorite dessert you might find at Amish-based restaurants in the Midwest.
No granulated sugar is added to this recipe; the sweetness comes from cider, fruit and applesauce. The recipe comes from Sandra Schifferle of Lansing, Kansas.
Crisp on top, sweetly tender inside, this quintessential fall dessert blends tart and sweet apples -- Granny Smith, Jonagold and Braeburn -- with sugar and cinnamon under a brown-sugar and walnut crumb topping.
Joan Wagner of Overland Park, Kansas, considers this baked apple dish her easy-entertaining recipe. "You can make these up to six hours ahead and cover them with plastic wrap, so the puff pastry doesn't dry out," she says. "The desserts can bake while your coffee is brewing."
"I first enjoyed this at a church circle meeting. Rosemary has since moved from Columbia, but I think of her every time I serve this," says Georgia Morehouse of Columbia, Missouri.
Top this quick and easy, moist cake with a dollop of homemade Cinnamon Butter.
In the trendy Westport area of Kansas City, Missouri, customers at Broadway Cafe can taste samples of that day's baked goods, including frosted scones, biscotti, coffee cake and this moist apple cake. A generous portion of chopped Granny Smith apples adds flavor and moisture. Be careful turning it out of the pan; it's a tender coffee cake.
"The key to this pie is the apples you use," says Mary Schrier of Cumberland, Iowa, who got the recipe from an old handwritten family recipe book. She suggests not using Red Delicious apples. Instead, try Granny Smith, Jonathan or any sweet-tart heirloom apples. "There are quite a few orchards that are starting to carry the heirloom apples, and this old recipe is just waiting for them," she says.
Wrap your favorite tart or sweet apple in caramel (we even created a less sticky version), then unleash your imagination as you add on nuts, cereal, dried fruit, candy, decorative sprinkles or whatever else inspires you--and your taste buds.
This elegant baked apple dessert comes from the Signature Room on the 95th in Chicago. Tangy Granny Smith apples, chopped dried cherries or cranberries, and walnuts make a hearty filling for the sweetened bread crust.
Caramel sauce adds a creamy-sweet finish to individual Apple-Butter Cakelets created by Midwest Living® in honor of Illinois' Amish bakers. You can choose from two Prairie State ingredients, apples or pumpkins, for this treat.
A touch of lemon, chopped cranberries and walnuts make this quick bread seem like coffee cake. Norma Hendricks of Hopedale, Illinois, likes to serve this for dessert. "I made this by combining a couple of recipes 35 years ago," Norma says. "I think I started with a cranberry bread, but most of my kids don't like cranberries. Then I saw an apple bread recipe, and I thought streusel would be good on top.".
Apple butter lends extra sweetness and a slightly softer texture to classic pumpkin pie. The streusel topping adds a bit of a crunch.
This nutty comfort cake from Sharon Buckner of Rhineland, Missouri, gets a sugary top and caramelized gooey bottom as it cooks. Don't be surprised by the thick batter; it will bake into a moist, dense cake.
Caramel Apple Cookies combine the flavors of fall--chopped apple, pecans, apple juice, apple pie spice and more--for a delicious frosted cookie.
Also pictured: Fruit- and grain-filled Banana-Oat Breakfast Cookies are a great snack to start the day. Lemon on Lemon Shortbread Cookies add lemon zest and lemon icing to traditional shortbread.
Clockwise, from left: Caramel-Apple Cookies, Banana-Oat Breakfast Cookies, Lemon on Lemon Shortbread Cookies.
"You make a gooey brown sugar syrup in the bottom of the pan," explains Robert Stricklin, executive chef/educator at Keeter Center, College of the Ozarks in Point Lookout, Missouri. "When it comes out of the oven, you turn it upside down like a sticky bun."
Students working at the Keeter Center dining room present slices on a plate with both custard and caramel sauces. The fruit-pecan pie takes extra steps to prepare, but it's worth it.
The Wisconsin Maple Producers created this recipe to showcase maple syrup and juicy apples in a moist, rich dessert.
Susan Murphy, founder of Sweetie Pies in Fish Creek, Wisconsin, stirs tangy cranberries into her apple-walnut pie to cut the sweetness.
The Midwest Living® Test Kitchen created this recipe for giant sticky buns bursting with chopped apples and pecans. The rolls bake in a sweet caramel syrup.
This recipe makes king-size, individual fruit-filled dumplings. Each is practically a meal by itself!
We combined two favorite pie fillings--apple and cherry--into one fall treat. Almonds add a nutty boost.
Store extra jars of this spread to give as hostess gifts, suggests Michele Lowe of Dublin, Ohio. Serve the butter on toast or bagels, or with cheese and crackers. "I was thrilled when I found this idiot-proof recipe for apple butter," Michele says. "I like it because I don't have to spend all my time in the kitchen. I can get a few things done while the apples are cooking in the Crock-Pot."
They're light, buttery and full of apple flavor. We almost hate to cover up the baked-on apple slice with the whipped maple butter. Almost.
Creamy rum sauce tops this warm, homey pudding. Generous scoops of ice cream are good, too!
Creamy caramels nestle between layers of tart cooking apples and a mixture of brown sugar, pecans and melted butter.
"This is a twist on a popular dish and is one of my personal favorites," says April Osburn from the Clabber Girl Bake Shop in Terre Haute, Indiana. Thinly slice the apples so they get done in the allotted baking time.
This juicy pie, from a Purdy, Missouri, reader, has a cheddar-speckled crust and cheesy-streusel topping.
A serving of apple crisp has never been so impressive--or easy! There's no peeling or slicing. Just assemble the "crisps" the night before and bake right before serving. Brushing apples with a citrus juice keeps them from going brown.
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2/8/2012 09:50:44 AM Report AbuseThis looks really good , i plan to make it.
9/29/2010 06:09:12 PM Report Abuse