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)

Glaze:
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

Filling:
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.

Banana or Apple Muffins

2 1/4 cups whole wheat flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 cup buttermilk

1 egg
1/2 cup butter — melted
1/2 cup honey

FOR BANANA MUFFINS:
3 bananas — mashed
1 teaspoon cinnamon
1/2 cup nuts

FOR APPLE MUFFINS:
2 medium apples — grated
1 teaspoon cinnamon
1/2 teaspoon nutmeg

Combine dry ingredients. Combine wet ingredients and add to dry.

Bake at 400 for 20 minutes

Banana Pecan Wheat Bread

1/2 cup butter — softened
1 cup granulated sugar
2 eggs
1 teaspoon vanilla
1 teaspoon orange peel
1 cup mashed bananas

2 cups whole wheat flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon nutmeg
1/3 cup buttermilk
1/2 cup pecans — chopped

Cream butter and sugar in a large mixing bowl
Add eggs, vanilla and orange peel, and beat well.
Add banana; mix well. Combine flour, salt, soda, and nutmeg
Add to batter alternately with buttermilk mixing after each addition.,
Stir in nuts.
Makes 1 (5x9x3″) loaf.
Bake at 350 for 50 – 60 minutes, or 18 cupcakes for 25 minutes.

Biscuits

3 cups flour
2 Tablespoons baking powder

3/4 teaspoon cream of tartar
1 cup milk
3/4 teaspoon salt
2 Tablespoons sugar
3/4 cup butter

Stir together the flour, baking powder, sugar, cream of tartar, and salt.

Cut in shortening till mixture resembles coarse crumbs.
Make a well in center; add milk all at once.
Stir just till dough clings together
Knead gently on lightly floured surface
Roll or pat dough to 1/2 inch thickness.
Cut with biscuit cutter
Bake on un-greased baking sheet at 450 for 10-12 minutes.