Baked Apples

Baked Apples

4 large apples, your choice
4 – 6T. dried fruit (raisins, dried cranberries, chopped dates, sweetened flaked coconut, etc.)
2 T. pure maple syrup or honey 
¼ t. ground cinnamon
Pinch of salt
2 T. Earth Balance spread
½ c. pure apple juice or fresh orange juice

Preheat your oven to 375.  Spray a baking dish with cooking spray. Peel and core the apples – scraping out all seeds.Once all apples are cored, place them in your baking dish and set aside. In a small bowl, combine dried fruit with syrup, cinnamon, and salt.  Divide this mixture evenly among the apples, packing it into the center of each with the back of a spoon. Spread a little bit of Earth Balance over the top of the filling on each apple. Pour juice over the apples. Cover with foil and bake for 30 minutes, basting with juice a couple times. Remove the foil and cook for another 15-20 minutes or until apples are soft. Serve warm.


This serves 4.

Julie’s Peach-Berry Crumble Recipe

My sister Julie is my culinary hero. Everytime I come over, there is something delicious carmelizing in the oven, simmering on the stove, or out on the counter to taste. And whenever I try to duplicate, it never quite works. She is a great chef, but, as this dish shows (I just tried it), a great baker too!
 
Peach-Berry Crumble Recipe
Filling:
4 – 6 peaches, sliced
1 cup blueberries (fresh or frozen)
juice of 1 lemon
1 tablespoon sugar
Topping:
1/2 cup Quaker Oats
2 Tablespoons Whole Wheat Flour (*Rice flour or cornstarch may be substituted)
2 Tablespoons Brown Sugar
3 Tablespoons Olive oil
1 tsp cinnamon

Preheat over to 365.  Toss sliced peaches, blueberries, lemon juice, and sugar in a bowl. Pour into a baking dish sprayed with cooking spray. Mix flour, oats, and brown sugar together. Drizzle in olive oil and combine together with your fingers until nice and crumbly. Sprinkle crumbles all over fruit and press down with your hand. Sprinkle with cinnamon. Bake covered for 35 minutes, remove foil, and bake for another 15 – 20 minutes. Serve hot with dairy-free ice cream.

Julie’s Cranberry Mojito Punch

Cranberry Mojito Punch

Ingredients:

  • 1 bunch fresh mint, trimmed (about 1 cup)
  • 1/2 cup sugar
  • 1 1/4 cups fresh lime juice
  • 3/4 cup frozen cranberry juice cocktail concentrate, thawed or 2 cups cranberry juice
  • 2 10-ounce bottles sparkling water, chilled

Directions:


Using a wooden spoon, mash mint with sugar in bottom of large pitcher. Add lime juice; stir to dissolve sugar.

Mix in thawed cranberry juice concentrate and water. Pour over ice and top with sparking water/club soda. Top with rum if you’d like. Store in fridge for up to 3 days.