Fall Recipes

A long one, then a short one. Enjoy!

NEW ENGLAND MAPLE-APPLE CRISP

This dessert recipe features two of New England's best ingredients--apples and maple syrup. It's wonderful topped with fresh whipped cream or a little scoop of vanilla ice cream. Or, enjoy the warm, crunchy taste without the adornments (and added calories!).

Serves 6-8 people.

You'll Need:
Two Mixing Bowls
9" x 13" Baking Dish
Aluminum Foil

INGREDIENTS:
4 large, peeled, thinly sliced McIntosh apples
2 tablespoons lemon juice
1 teaspoon ground cinnamon
1/4 cup real New England maple syrup
Topping Ingredients:
1 cup uncooked rolled oats
1/3 cup flour
1/2 cup sliced almonds
2 tablespoons canola oil
2 tablespoons real New England maple syrup
1 teaspoon almond extract

PREPARATION:
Mix sliced apples, lemon juice, cinnamon and syrup in a large mixing bowl. Mix topping ingredients in a separate bowl and set aside.
Grease a 9" x 13" baking dish, and spread the apple mixture across the bottom of the pan.
Cover with foil and bake at 350 degrees for 30 to 40 minutes or until the apples are tender. Spread the topping evenly over the apples and return the pan to the oven. Bake an additional 20 to 30 minutes uncovered at 350 degrees until topping is crisp.
Note: Top with fresh whipped cream or vanilla ice cream if you'd like.

APPLE AND CRANBERRY PUFF PANCAKES
Ingredients Batter:
3 eggs at room temperature
1/2 cup flour
1/2 cup milk
2 Tablespoons butter
Filling:
2 Tablespoons butter
2 Granny Smith apples, coarsely sliced (or 1 Rome and 1 Granny Smith)
1/2 cup cranberries, chopped
1 Tablespoon sugar
2 teaspoons cinnamon
lemon juice (optional)
powdered sugar

Preheat oven to 450 degrees. In a medium bowl, thoroughly whisk eggs. Slowly add the flour, whisking all the while to prevent lumps. Gradually add the milk and whisk to form a smooth batter. Set aside.
In a medium skillet, melt 2 tablespoons of butter, then add the sliced apples, cranberries, cinnamon, and sugar. Cook over medium heat until fork tender, about 15 minutes.
In a 9-inch oven-safe pie plate, melt 2 tablespoons of butter, taking care to not burn it (or spray pan with a non-stick cooking spray). Fill the plate with the cooked apple mixture and top with the prepared batter. Bake for 15 to 20 minutes or until puffed and golden.
Top the pancake with a sprinkling of lemon juice, if desired, and finish off with a liberal dusting of powdered sugar. Slice into portions and serve immediately.

Serves: 2