To celebrate fall, the next 4 weeks will have lots of recipes that contain apples!  I would love to hear about your favorite apple recipes too!

Let the Celebration of Apples Begin!

Week One: Apples at Breakfast

Apple Oven Pancake

Apple Oven Pancake


4 Tbs. unsalted butter

4 cups peeled diced Granny Smith Apples

2 Tbs. packed brown sugar

Juice of 1/2 a lemon, strained

1/2 tsp. cinnamon

4 large eggs lightly beaten

1 cup milk

1 cup flour

1 tsp. vanilla extract

1/8 tsp. salt

Confectioners’ sugar for dusting


Preheat the oven to 425 degrees

In a frying pan over medium-high heat, melt 2 Tbs. of butter.

Sauté the apples for 5 to 7 minutes. Sprinkle with brown sugar, lemon juice, and cinnamon. Stir to combine and remove from heat.

Place a 9×13 pan in the oven to warm for 5 minutes.

Remove and add remaining 2 Tbs. of butter.  Coat sides and bottom with butter.

Spoon sautéed apples over the bottom of the dish.

Whisk eggs, milk, flour, vanilla, and salt together in a bowl.

Pour over hot apples.

Bake until puffed and golden brown about 20-25 minutes.

Dust with confectioners’ sugar and serve immediately.

Apple Raisin Muffins

Apple Muffins


1 1/2 cups all-purpose flour

1 teaspoon cinnamon

1 teaspoon baking soda

1 large egg

1 cup firmly packed dark brown sugar

1 cup sour cream

1 teaspoon vanilla

1 cup apples, peeled and chopped

1/2 cup raisins (or sweetened dried cranberries)

2/3 cup coarsely chopped walnuts, toasted lightly and cooled


Into a bowl sift the flour, the cinnamon, the baking soda, and a pinch of salt.

In a large bowl with an electric mixer beat together the egg and the brown sugar until the mixture is thick and pale, add the sour cream and the vanilla, and beat the mixture until it is combined well.

Beat in the flour mixture, a little at a time, and beat the batter until it just combined.

Stir in the apples, the raisins, and the walnuts and divide the batter among 16 paper-lined 1/2 cup muffin tins.

Bake the muffins in the middle of a 350°F oven for 20 to 25 minutes, or until a tester comes out clean, turn them onto a rack, and let them cool.

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I adapted this recipe slightly from another recipe in Real Simple Magazine.  The combination of flavors and textures with the spice from the chorizo makes for a very exciting soup!

Barley Soup with Chorizo


1 tablespoon olive oil

8 ounces Spanish chorizo (cured sausage) or kielbasa, sliced

2  carrots, chopped

1  onion, chopped

kosher salt and pepper

1 tablespoon tomato paste

4 cups low-sodium chicken broth

1/2 cup barley

1 15-ounce can chickpeas

1 bunch  Swiss chard or other greens, stems removed and leaves roughly chopped


1. Heat the oil in a Dutch oven over medium-high heat. Add the chorizo and cook, stirring occasionally, until browned, 2 to 3 minutes. Transfer to a plate.

2. Add the carrots, onion, 1/4 teaspoon salt, and 1/4 teaspoon pepper to the pot. Cook, stirring, until the vegetables begin to soften, 4 to 5 minutes. Add the tomato paste and cook, stirring, until it is slightly darkened, 1 to 2 minutes.

3. Add the broth, barley, and 2 cups water and bring to a boil. Reduce heat to medium and simmer until the barley is tender, 20 to 25 minutes. Stir in the chickpeas, chard, chorizo, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Simmer until the chard is tender, 3 to 5 minutes.

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I love making this recipe as a side dish.  Skip the skewers and broil or sauté instead of grilling to make it easier and faster.

grilled asparagus

16 thick asparagus spears (about 1 pound)

1 tablespoon low-sodium soy sauce

1 teaspoon dark sesame oil

1 garlic clove, minced

2 teaspoons sesame seeds, toasted

1/4 teaspoon black pepper

Dash of salt

Prepare grill to high heat.

Snap off tough ends of asparagus. Arrange 4 asparagus spears on a flat surface. Thread 2 (3-inch) skewers or toothpicks horizontally through spears 1 inch from each end to form a raft. Repeat procedure with remaining asparagus spears.

Combine soy sauce, oil, and garlic; brush evenly over asparagus rafts. Grill 3 minutes on each side or until crisp-tender. Sprinkle evenly with sesame seeds, pepper, and salt.

Cooking Light, AUGUST 2003

Category : Recipes | Blog

Minestrone Soup

I love making soups in the fall and the flavor combination and easiness of this soup makes it great for a weeknight dinner.  Serve with warm bread and a salad for a complete meal.

Minestrone Soup


  • 3 Tablespoons olive oil
  • 1 medium onion, minced
  • 1 carrot, peeled and diced
  • 4 cups assorted vegetables, cut into cubes if necessary (I use corn, potatoes, peas, and garbanzo beans)
  • Salt and Pepper to taste
  • 6 cups chicken broth
  • 1 14.5oz. can chopped tomatoes with juice
  • 1 1/2 cups rotini
  • Freshly grated parmesan cheese

Place 3 tablespoons of the oil in a large, deep saucepan and turn the heat to medium.  A minute later, add the onion and carrot and cook stirring about 5 minutes or until   onion softens.

Add remaining vegetables, season with salt and pepper, and cook stirring for 1 minute.  Add chicken broth and tomatoes. Turn the heat to medium-low and cook for about 20 minutes.  Bring to a boil and add pasta.  Boil until pasta is done, about 10 minutes.  Serve in bowls and sprinkle with cheese.

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Peach Cobbler

Peach Cobbler

This peach cobbler is really easy and delicious and not too sweet.  I like to serve it with homemade buttermilk ice cream.



  • 1.75 pounds of peaches (4-6) peeled and sliced
  • 1/4 cup sugar
  • 2 teaspoons cornstarch
  • 1 Tablespoon brandy
  • 1 teaspoon vanilla


  • 1 egg beaten
  • 3/4 cup flour
  • 1/2 cup sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt

Preheat oven to 400 degrees.

Mix together all ingredients for cobbler and put into a square baking dish.

For the topping, mix dry ingredients into egg until moist.  Use a spoon to plop onto peaches.

Bake for 20-25 minutes until fruit releases liquid and is hot and bubbly and topping is brown.

Buttermilk Ice Cream

Buttermilk Ice Cream

I first had this ice cream with a blueberry cobbler in Atlanta, Georgia.  The combination of sweet, sour, and creamy really complements any type of cobbler well.

  • 1 cup whipping cream
  • 6 large egg yolks
  • 1/2 cup sugar
  • 1 cup cold buttermilk

Bring cream to simmer in heavy saucepan.  Whisk egg yolks and sugar in medium bowl to blend.  Gradually whisk hot cream into egg yolk mixture.  Return mixture to saucepan and stir over medium heat until custard thickens slightly, about 6 minutes (do not boil).  Strain into bowl.  Stir in 1 cup of cold buttermilk.  Refrigerate until cold, about 2 hours.  Process in ice cream maker according to manufacturer’s instructions.

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