lindy, Author at Garden Seeds and Honey Bees

Apples, apples and even more apples, we have two apple trees and we are trying to remember all the apple recipes we can to use up apples. We are going to be making Caramel Apples and many more recipes with apples be sure to check back!

Fresh Apple Muffins

*4 cups Macintosh Apples peeled and diced or baking apple of your choice
*1 cup of Sugar
*2 large Eggs or 3 medium
*1/2 cup of Vegetable Oil or Olive Oil
*2 teaspoons Vanilla
*2 cups All-Purpose Flour
*2 teaspoons Baking Soda
*2 teaspoons Cinnamon
*1 teaspoon Salt
*1 cup Raisins (Optional)
*1 cup chopped nuts, pecans etc… (Optional)

Note: These need to be made the night before baking.

Mix in a bowl all the above ingredients together, scoop mixture into put in a gallon Ziploc bag and remove as much air as possible. Lay the bag flat in the fridge overnight. The mixture might be on the dry side but the moisture pulls out of the apples overnight. If it seems to dry in the morning add another egg.

In the morning using greased or Pam sprayed muffin tins. (You could use cupcake cups but they look more like a muffin if the batter is put directly in the muffin tin.)

Fill each muffin cup with 3/4 full of batter. Bake muffins at 350* F. for 20-25 minutes. (If using small muffin tins bake about 10- 12 minutes.) Watch to make sure they do not over bake.

Recipe adapted from Bridgerland Culinary Arts School.

Enjoy Fall!

Jessica and Lindy

Chocolate Chip Molasses Cookies

Cream wet ingredients in mixing bowl together:

*1/2 cup Butter, barely melted
*1 large Egg, room temperature
*1 cup Brown Sugar
*1/2 cup Granulated Sugar
*1/4 cup Molasses, Grandma’s Original
*2 tablespoons Light Olive Oil
*2 teaspoons Vanilla Extract

Whisk dry ingredients together in bowl:

*2 1/4- 2 1/2 cups Flour, adjust for humidity
*1 1/2 teaspoons Baking Soda
*1/2 teaspoon Sea Salt
*1 tablespoon Baking Cocoa Powder, we like the dark
*2 teaspoons of Cinnamon
*1 1/2 teaspoons Ginger, ground
*1 teaspoon Cloves, ground
*3/4 cup Semi-Sweet Chocolate Chips, mix in after combining all ingredients

Cinnamon Sugar Coating:

*1/2 cup Granulated Sugar
*1 teaspoon Cinnamon

Pre-heat oven 350*F.

In a electric mixing bowl cream together the wet ingredients and slowly add the dry ingredients until combined. Then add chocolate chips and refrigerate for 2 days or up to 5.

Remove cookie dough from the fridge, using a two ounce cookie scoop, scoop cookie dough, remove dough, roll into a ball and roll in a cinnamon sugar coating. Place rolled cookies on a Silpat or cooking sprayed half baking sheet and bake cookies for 8-10 minutes until tops crack and are set, being careful not to over bake, you want them soft and chewy. I like to set pan firmly down to flatten cookies slightly after removing from the oven.. Let cookies cool on baking sheet a few minutes before removing from cookie sheet and place on cooling rack.

Makes about 18 cookies

Recipe adapted from Averie Cooks