Apple Crisp

8-10 apples (peeled, cored and sliced) – best to use are Jonothans or Granny Smith
1/2 cup granulated sugar
1/2 – 1 vanilla bean (split lengthwise & scraped) (optional, but amazing!)
1 tablespoon lemon juice
1/2 c. apple cider or apple juice
1/4 teaspoon nutmeg
2 T. flour

For the topping:

1 1/2 cups flour
1 1/2 cups rolled oats
1 1/4 cup brown sugar
1/2 teaspoon cinnamon

1 cup butter (melted)


1. Using small sharp knife, slice open vanilla bean and scrape seeds into the granulated sugar.
2. Toss the apples with the sugar, lemon juice, nutmeg, apple cider, and 2 T. flour.
3. Mix the 1 1/2 c. flour, oats, brown sugar, cinnamon and melted butter together.
4. Place the apple mixture into a 9×13 baking dish and add the topping.
5. Bake at 350 until it is bubbling and the top is golden brown, about 40 minutes.

Apple Strudel

1/4 cup bourbon or apple juice
1/2 cup golden raisins
2-3 Granny Smith apples (about 1 pound), peeled, cored, halved, and thinly sliced
1/2 lemon, juiced
1 T. lemon zest, finely chopped
1 t. ground cinnamon, plus more for sprinkling
1/2 cup brown sugar, packed
1/2 cup crushed shortbread cookies
1/4 cup chopped pecans
2 T. butter, cut into pieces
5 (or more if desired) sheets phyllo dough from 1 pound pkg of frozen dough
melted butter for brushing phyllo sheets
1 T. sugar
Confectioners’ sugar
Caramel sauce (jar)

2 cups confectioners’ sugar
3 1/2 T. milk
(Mix together thoroughly)

For the strudel:
Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
In a small bowl, pour the bourbon or apple juice over the raisins and microwave on high 45 seconds. Let sit for 15 minutes.
Combine the raisins, apples, lemon juice, lemon zest, cinnamon, brown sugar, cookie crumbs, pecans, and butter in a large bowl.
Remove the phyllo dough from the box, unfold and cover with a damp towel. Place 1 sheet phyllo on the work surface and brush lightly with melted butter. Repeat with the remaining sheets, brushing each with melted butter, stacking when done, being sure to keep the unbuttered phyllo covered so it does not dry out.

Place the apple mixture on the nearest third of the phyllo stack, being sure to leave a 2-inch border. Gently lift the bottom edge of the phyllo stack to cover the filling and fold the side edges over. Continue to roll the stack away from you until the filling is completely sealed in and the seam is on the bottom. Transfer to the prepared baking sheet. Brush the top with melted butter and sprinkle with granulated sugar.

Bake for 30 minutes until golden brown. Pour over the glaze and sprinkle with cinnamon and confectioners’ sugar. Serve with warm caramel sauce.

I’ve also made a Cherry Cheese Strudel with cherry pie filling and a mixture of cream cheese, eggs and sugar. Spread the cream cheese mixture generously on 1/3 of phyllo stack (same as instructions for apple)
and then place several spoonfuls of cherry pie filling over the top. The phyllo will have to be folded up and over the filling and a few extra sheets buttered and placed over the top and tucked in underneath to seal in the filling.

Apple, Raisin, Walnut Crepes

6 eggs
1/2 teaspoon salt
1/4 teaspoon nutmeg
1/3 cup flour
1/4 cup whole wheat flour
2 tablespoons veg. oil
1 cup water

2 packages cream cheese — softened
2 cups chopped apples
1/2 cup raisins
1/2 cup chopped walnuts
3 tablespoons honey
1/2 teaspoon cinnamon
1 pinch nutmeg

Beat eggs, add salt and nutmeg.
Mix in flour. Add oil and water. Stir till smooth
Batter should be thin and must be stirred often as you cook the crepes one by one.

Heat 7-8 in skillet, add a little bit of oil. Enough to coat the bottom.
Discard left over oil.
Pour about 2 Tablespoons batter into bottom and immediately turn pan back and forth to coat bottom.
Patch holes with more batter.
Cook over medium heat until edges begin to curl a bit.
With rubber spatula loosen crepe and gently flip it over.
Cook one to two seconds more then slide crepe onto a plate.
Crepes should not brown.

Stir batter often. If it gets too thick add a little water.

Heat oven to 450.

Grease baking dish.
Mix ingredients for filling, place 1-2 tablespoons along center of each crepe and roll up.
Place in baking dish and bake 10 minutes.
Serve with powdered sugar, whip cream or jam.

Arlice’s Wheat Bread

1-1/3 c. water
2 tsp. yeast
2 T. oil
2 T. honey
1 tsp. salt
3 T. gluten
3 c. whole wheat flour

Combine warm water and yeast, let foam. Add honey and oil. Add everything else, rise once in bowl until double, punch it down. Rest. Shape your loaves and let it rise in the pan again. Preheat your oven.

Bake 350 for 30-40 minutes.