Apple French Toast Bake

1 loaf thick cut white bread with crust on, cubed or torn 9 whole eggs 1 1/2 cups milk 1/2 cup cream (or substitute with more milk) 1tsp cinnamon 1 Tb vanilla1/2 cup flour 1/2 cup packed brown sugar 2 tsp cinnamon 1 stick butter 2 apples peeled, cored and chopped

Preheat oven to 350 degrees. Grease a 9x13 baking pan. Put in 1/2 of torn bread and 1/2 of chopped apples.

In large bowl beat eggs and add milk, cream, cinnamon and vanilla.

In separate bowl mix together flour, brown sugar and cinnamon. Cut in butter until it resembles course crumbs or pebbles.

Sprinkle half the sugar mixture over the first 1/2 of the bread and apples. Add other layer of bread and apples and pour egg mixture evenly over bread and top with remaining sugar mixture.

Cover and let set overnight in fridge. Bake 45-60 minutes depending on how moist or firm you like. Serve with warm syrup.


1 1/2 cup of buttermilk 1 cup sugar 1 cup brown sugar 1 stick butter 1 tsp soda 1 tsp vanilla

In large saucepan bring to boil buttermilk, butter and sugars. Remove from heat. Whisk in soda and vanilla. This will bubble up. The bubbles settle as it cools. Serve warm over Apple Baked French Toast. Heavenly!


Apple Crepe Filling/Pancake Topping

2 apples, peeled, cored and sliced 1/2 tsp cinnamon 1/8 tsp nutmeg 1/2 tsp vanilla 1/4-1/2 sugar, depending on sweetness of apples 1/4 cup water2 Tb cornstarch 1/4 cup water

In saucepan put apples and 1/4 cup water, allow to simmer until apples are fork tender crisp. Add spices,vanilla and sugar.

Mix cornstarch and 1/4 cup water until smooth. Add to apples and stir until thick. Apples should be tender at this point.

Use as crepe filling or pancake topping.

Courtesy of Sherri Gentry.


Swedish Apple Pancakes with Apple Cider Syrup

4 cups regular oats 1 cup flour 1/4 cup sugar 2 tsp baking soda 2 Tsp baking powder 4 cups buttermilk 4 eggs, beaten 1/4 cup melted butter 2 tsp vanilla2 large apples med chopped 1 tsp cinnamon (optional) 1 Tb sugar Water

Stir together dry ingredients in large bowl. In speedster bowl beat together wet ingredients. Mix wet with dry. Stir in chopped apple. Store in refrigerator over night. Add a little extra milk if necessary. It should be very thick. Cook on griddle like regular pancakes.

Serve with apple cider syrup.

Apple Cider Syrup 1/2 cup sugar 1 Tb cornstarch 1 tsp cinnamon 1 cup apple cider 1 Tb lemon juice 2 Tb butter

Stir together sugar, cornstarch and cinnamon in saucepan. Stir in apple cider and lemon juice. Cook over medium heat until mixture boils and becomes thick, stirring constantly. Remove from heat. Stir in butter until melted. Serve warm.


Apple Banana Bread 

1 cup softened butter 1 cup packed brown sugar 1 cup granulated sugar 4 eggs 6 Tb Greek yogurt 4 bananas mashed well 1/2 cup applesauce 2 tsp vanilla 1 tsp salt 4 cups flour 2 tsp baking powder 2 tsp baking soda 2 tsp cinnamon 4 apples, cored, peeled and choppedPreheat oven to 350.

Cream butter and sugars. Add eggs and blend.

Stir in yogurt, bananas, applesauce and vanilla.

Combine dry ingredients in separate bowl, gradually add to banana mixture. Gently stir in apples.

Pour into two 8x4 inch greased loaf pans. Bake for one hour or until pick comes out clean.

Courtesy of Sherri Gentry.


Apple Pie Bars


1 1/4 cup flour 1 Tb sugar 7 Tb butter 1 egg yolk 1 Tb water


3-4 large apples, Granny Smith 2 Tb butter 2 Tb sugar 1 tsp cinnamon 2 Tb water

Custard 2 eggs 2 Tb sugar 3/4 cup heavy whipping cream

Topping 1/2 cup flour 2 Tb brown sugar 1/2 cup chopped pecans 4 Tb cold butter chopped 1/2 tsp cinnamon

Make crust: Line an 11x7 pan with parchment paper allowing some to hang over edges.

In bowl add flour and cut butter into flour until it forms crumbly mixture. Beat egg yolk with water, add to flour mixture blending until it forms a ball. Do not over mix. If it seems dry and won't form add a few more drops of water.

With floured hands roll the dough to fit pan. Roll onto pin and unroll into pan. Using your hands press dough to fit up to sides and into corners. Cover with plastic and chill for 20 minutes.

Preheat oven to 375 and prepare topping and filling.

When crust has chilled, blind bake for 15 minutes. Remove blind baking materials, reduce oven to 350 and bake 5 more minutes.

Cool completely.

Make Topping: Combine all ingredients except butter. Cut in butter until it resembles course crumbs. Cover and refrigerate.

Make Filling: Peel slice and core apples. Put them into saucepan with sugar, water and cinnamon. Cover and cook on low heat for 10-12 minutes or till soft. Remove lid and allow water to cook out. Watch carefully so they don't burn. Cool completely.

When crust and filling are cool spread filling over crust.

Make Custard: In small bowl whisk eggs with sugar and cream. Pour over apple filling.  Bake for 25 minutes in 350 oven until custard is set.

Remove from oven and add topping. Bake another 15 minutes. Cool completely before slicing.

This recipe requires a bit more time and effort, but I think it's well with it!

Courtesy of Sherri Gentry.


Apple Brownies

1/2 cup melted butter 1 cup sugar 1 egg 1/2 tsp vanilla 3 medium Apples, peeled, cored and thinly sliced 1/2 cup chopped pecans 1 cup flour 1/4 tsp salt 1/2 tsp baking powder 1/2 tsp baking soda 1 tsp cinnamonPreheat oven 350 degrees. Grease a 9x9 baking dish

In large bowl, beat butter, sugar, vanilla and egg. Fold in the nuts and apples.

In separate bowl combine dry ingredients. Stir dry ingredients into wet batter just until blended.

Spread batter evenly in prepared baking dish.

Bake 35 minutes or until pick comes out clean. Best served warm, but is delicious cold as well.

Courtesy of Sherri Gentry.


Apple Fruit Slaw

3 cups shredded cabbage, green 1 orange peeled, sectioned and drained 1 cup seedless red grapes, halved 1/2 cup thinley sliced celery 1 red apple cored and chopped 1 green apple cored and chopped 1/2 cup pineapple tidbits, drained 1/2 cup pecans roughly chopped (optional) 1 8oz carton orange flavored yogurt

Combine all ingredients except nuts, apples and yogurt. Mix apples into yogurt and toss into other ingredients. Cover and chill. Just before serving toss then sprinkle with chopped nuts.

Other favorite yogurt flavors can be used.

Courtesy of Sherri Gentry.


Golden Apple Cake

1 cup flour

3/4 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon ground all spice

1/2 cup oil

1 cup sugar

1 egg

1 teaspoon vanilla

1 cup rolled oats

1 cup finely chopped Golden Delicious apples (or whatever apples are available)

1/3 cup chopped walnuts

Stir together flour, soda, salt and allspice.  Combine oil, sugar, egg, and vanilla; mix well.  Add flour mixture and oats.  Stir in apple and nuts; spread in greased and floured 8x8 inch baking pan.

Bake at 350' F for 35-40 minutes or until cake tests done when wooden pick is inserted near center.  Excellent served warm.

Makes six to eight servings.


Mama's Apple Pie  (Courtesy of Jack Derrick)

Grate 4 to 5 large apples in a large bowl.  Do not peel off the skin.  (A combination of types is better.  I use Gala and Fuji together. )

Add:  1 1/2 cups of sugar

          2 teaspoons cinnamon

          dash of lemon juice

Then stir.

Put in an uncooked pie crust and put 1 Tablespoon of butter on top of the apples.  Cover with top pie crust.  Cut vents into top of shell.

Brush top crust with a beaten egg.  Sprinkle with sugar.

Put unbaked pie on a cookie sheet to catch the juices.  Bake at 375 degrees for 45 mins- 1 hour.

After half hour, check to see if it is golden brown on top.  When it is, then it is done.

Let cool.  Serve with ice cream or cool whip.


The Best Homemade Salsa

(From:  Go check out her post for more helpful hints.)


  • 10 cups peeled, chopped and drained tomatoes
  • 3 cups chopped onion
  • 1 3/4 cups chopped green bell pepper
  • 5 jalapeños, finely chopped, membranes and seeds removed (leave in for extra spice)
  • 7 cloves garlic, finely minced
  • 2 1/2 teaspoons ground cumin
  • 2 1/2 teaspoons coarsely ground black pepper
  • 2 1/2 tablespoons canning or pickling salt
  • 1/3 cup chopped fresh cilantro
  • 1/3 cup sugar (optional, depending on sweetness of tomatoes)
  • 1 1/4 cups apple cider vinegar
  • 16 ounces tomato sauce
  • 12 ounces tomato paste (optional if you want a thicker salsa)


  1. Combine all the ingredients in a large pot and bring to a boil. Reduce the heat and simmer for 10 minutes, stirring often.
  2. Fill sterilized pint-size canning jars within 1/2-inch of the top. Wipe the rim of the jar clean and seal with a lid and ring.
  3. Process in a water or steam bath canner for 15 minutes (add 5 minutes if you live at 1,001 to 3,000 feet; add 10 minutes for 3,001 to 6,000 feet; add 15 minutes for 6,001 feet to 8,000 feet).
  4. Remove the jars carefully from the water or steam bath and let cool to room temperature. Check to make sure the jars have sealed correctly (lightly press the top of the lid; it should be firm – if the center bubbles up and down when you press on it, it hasn’t sealed correctly and will need to be refrigerated or re-processed).