Tag Archives: apples

To Puff or Not to Puff (and no, I don’t mean cigarettes)

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A rustic wooden basket brimming with deep red apples, glowing like a perfect fall harvest.

Apple Season: Pancakes Two Ways

It’s apple season again. Sure, you can buy apples all year long, but there’s something special about making apple dishes when the orchards are full and the air turns crisp. Now that your cast iron pans are seasoned and ready to go, it felt like the perfect time to compare two apple pancake recipes.

If you’re like me and have a weight issue, pacing yourself is important. I used to eat one of these every morning for breakfast, but eventually I had to cut waaaay back. Too many calories… but oh my, they’re so good.

For years I was perfectly happy with my homemade imitation Bickford’s Big Apple Pancake. Then one day I saw a photo of an apple pancake that looked more like a big, puffy soufflé. I couldn’t find a recipe, so—with the help of my AI assistant—I created my own version. All I can say is: it’s good… but so was my original.

So let’s compare.

The Big Apple Pancake (Bickford’s Copycat)

Golden apple pancake baked in a black cast‑iron skillet, with caramelized apple slices arranged in a circular pattern on top.

This version is designed to puff in the oven and fall when removed. It settles into a custardy, apple‑soaked pancake. My first apple pancake was at Bickford’s, so this one is a nostalgic, comforting indulgence.

Ingredients

  • ½ cup all‑purpose flour
  • ½ cup milk
  • 2 eggs
  • 1 tablespoon margarine or butter, melted
  • 2 medium apples, peeled, cored, and sliced
  • ½ cup packed light brown sugar
  • 1 teaspoon ground cinnamon

Directions

  1. Combine flour, milk, and eggs.
  2. Pour melted margarine into a 9″ pie plate or cast iron skillet.
  3. Pour batter into the pan.
  4. Arrange apple slices in the batter.
  5. Combine brown sugar and cinnamon; sprinkle over the top.
  6. Bake at 425° for 25 minutes.

Note: Don’t rush the baking. Once fully cooked, the pancake will release and slide out easily. If you try to remove it too soon, you’ll get mush.

Dusty’s Apple Soufflé Pancake (Puffy Version)

Golden, deep‑dish apple pancake baked in a black cast‑iron skillet, with a caramelized top and crisp browned edges.

This is the dramatic one—the big rise, the soufflé look, the “wow” moment when you open the oven.

Ingredients

  • ½ cup all‑purpose flour
  • ½ cup whole milk
  • 3 eggs
  • 2 tablespoons melted butter
  • 2 medium apples, peeled, cored, and sliced
  • ½ cup packed light brown sugar
  • 1 teaspoon cinnamon
  • Pinch of salt
  • 1 teaspoon vanilla

Directions

  1. Preheat oven to 425°. Place your 9″ cast iron skillet inside for a full 10 minutes.
  2. In a blender or with a hand mixer, whip together:
    • flour
    • milk
    • eggs
    • vanilla Blend 20–30 seconds until frothy.
  3. Prepare the apples.
  4. Mix brown sugar and cinnamon in a small bowl.
  5. Melt butter in the hot skillet.
  6. Pour batter into the skillet and swirl gently to coat evenly.
  7. Add the apples, arranging them around the edges—not the center—to allow the middle to puff dramatically.
  8. Sprinkle the cinnamon sugar.
  9. Bake 25–30 minutes. Do not peek.

When I tested this recipe, I didn’t keep the center clear of apples, so I lost some of the dramatic rise—but it still puffed beautifully between the slices.

This was the picture I saw that started me on this quest

Close‑up of a thick, golden‑brown apple pancake stacked on a plate, with a glossy surface from syrup or melted butter, photographed in a warm kitchen setting.

So what’s your verdict?

Do you puff… or not puff? I love both versions. Sweet, filling comfort food either way. You be the judge.

 

Cranberries and Apples Oh My!

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Cranberry Apple Season: A Holiday Feast

The holiday season is filled with more than twinkling lights and wrapped gifts—it’s filled with food! Oh yes, this time of year is a minefield for anyone watching their waistline or blood sugar. Turkey itself isn’t the culprit—it’s pure protein. Keep the gravy light, go easy on the mashed potatoes, and you’ll be fine. But beware: the snacks and sweets are lurking, ready to ambush you.

 

🍎 Apple season is in full swing.

At the grocery store, totes of apples are priced far lower than buying just a few loose ones. Of course, that means I walk out with three times more apples than I need. And what happens next? Baking. Pies, muffins, pancakes… all those sugar, fat, and carb-laden delights that taste so good but spell trouble for the waistline.

🥧 Apple pies—whether plain or the ooey-gooey skillet version—are irresistible.

Skillet Apple Pie – Fresh out of the oven

Mornings often begin with a Big Apple Pancake. Yum!

🍒 And then come the cranberries. If only I could resist! But fresh cranberries are only here for a few short weeks, and Massachusetts is the heart of cranberry country. So yes, I grab a bag… or two… or three. Get ready to boogie in the bog!

How do I love thee, fresh cranberries? Let me count the ways…

  1. Cranberry Christmas Cake
  2. Cranberry Sauce
  3. Cranberry Muffins
  4. Cranberry Breakfast Cake
  5. Cranapple Crumb Pie
  6. Christmas Cranberry Pound Cake
  7. Cranberry Nut Bread
  8. Sour Cream Cranberry Bread

And the list goes on. Honestly, I’m gaining pounds just writing this!

So let’s wrap it up before I raid the kitchen again. Keep an eye on Mom’s Recipe Corner at Welcoming Haven—I’ll be sharing these cranberry and apple creations as the season unfolds. And come January, you can join me at Weight Watchers to undo the damage. After all, Valentine’s Day is right around the corner… and I’ve got a fudge recipe waiting for you.

Cranberry Breakfast Cake- going fast!

 

From Orchard to Basket: Fun Facts About Apples

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Fun Facts About Apple Picking Season 🍎🌳

Crisp air, golden leaves, and the crunch of fresh apples—it must be apple picking season! Visiting an orchard is more than just a fall tradition; it’s an adventure full of history, flavor, and fun. Whether you’re filling a basket with Honeycrisp, Gala, or Granny Smith, here are some juicy facts to make your apple-picking trip even sweeter.

Apples: Nutrition and Health Benefits

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1. Apples are ancient travelers.
Did you know apples have been cultivated for thousands of years? They originated in Central Asia, near Kazakhstan, and slowly spread across the globe thanks to traders and explorers. Today, they’re grown in more than 100 countries.

2. There are thousands of varieties.
While you might only see a few dozen at the orchard or grocery store, there are over 7,500 different apple varieties worldwide. Each one has its own flavor, texture, and best use—some are perfect for pies, while others are best for snacking.

3. The U.S. loves apples.
Apples are the second most consumed fruit in the United States, right after bananas. Washington state leads the way in production, but orchards across the country bring local charm to the harvest.

4. They float for a reason.
Ever wonder why apple bobbing works? Apples are about 25% air, which makes them buoyant enough to float in water. It’s science and fun all in one!

5. Picking your own is fresher.
When you pick an apple straight from the tree, it can last weeks longer than store-bought ones, since they haven’t traveled through storage and shipping. Plus, nothing beats that first juicy bite in the orchard.

6. Apples symbolize health and wisdom.
You’ve heard the saying, “An apple a day keeps the doctor away.” While not a magic cure, apples are full of fiber, vitamin C, and antioxidants, making them a smart seasonal snack.

Growing Delicious Apples at Home: From Planting to Harvest

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So, grab a basket, head to your local orchard, and celebrate apple picking season with a little extra knowledge. After all, fall is the perfect time to make memories—and maybe even a pie!

My Perfect Apple Pie - RecipeTin Eats

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Easy Apple Pie

Amazing apple pies start with amazing pie crusts. Here’s one tried and true pie crust recipe to get you started

All-Butter Pie Crust

Amy Duska

An easy, all-butter pie crust recipe that gives you a tender, flaky pie crust every time! This recipe makes 2 pie crusts
Prep Time 15minutes 
Chill Time 1hour 
Servings 2 (9″) pie crusts

Ingredients

Instructions

  • Prepare the water/vinegar mixture. Drop an ice-cube into a measuring cup and fill the measuring cup up with water to the ½ cup mark. Add 2 teaspoons of white vinegar and set aside.
  • Mix Flour and Butter. Combine the flour, salt, and sugar together in a medium sized bowl and toss with a fork to mix evenly. Add the cubed butter to the bowl and use a pastry cutter to cut the butter into the flour until the mixture forms large, coarse crumbs.
  • Add Water. Pour the water mixture, a few tablespoons at a time, into the flour/butter mixture and toss with a fork until the dough is evenly moist. Add water slowly to get the right texture.
  • Gather the dough. Use your hands to quickly bring the dough together in the bowl. Do not over work the dough.
  • Divide and Chill. Divide the dough in half and flatten into disks. Wrap the disks separately in plastic wrap and chill in the refrigerator for at least 1 hour.
  • Bake according to what your pie recipe calls for.
All American Apple Pie

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The Pie Recipe

Amy Duska

This is hands down the BEST and easiest apple pie recipe! It has a tender, flaky, homemade pie crust with apple slices drenched in sugar and warm spices like cinnamon and nutmeg.
Prep Time 1hour 
Cook Time 1hour 
Servings 8

Ingredients

Instructions

    • Start by preparing this flaky pie crust recipe which makes 2 (9″) pie crusts, one for the bottom and one for the top of the pie. The pie dough will need to chill for at least 1 hour before rolling out. Or use a store-bought pie crust and follow package directions.
    • Place oven rack in the center position and Preheat the oven to 400°F (204°C).
    • In a large bowl, combine the sliced apples, granulated sugar, light brown sugar, flour, cinnamon, nutmeg, and lemon juice and lemon zest; toss to coat evenly.
  • Remove the pie crust dough from the fridge and let rest at room temperature for 5-10 minutes. On a lightly floured surface, roll one disc into a 12″ circle that is ⅛” thick. Carefully lay the crust into the bottom of a deep dish pie plate.
  • Spoon the apple filling over the bottom crust and discard juices at the bottom of the bowl. Roll out the second disc of pie crust until it is ⅛” thick and lay it over the apple filling.
  • Use a sharp knife to trim the dough along the outside edge of the pie plate. Lift the edges where the two pie crust meet, gently press to seal and fold them under. Rotate the pie plate and repeat this process until edges are neatly tucked under themselves. Cut 4 slits in the top of the dough to allow steam to vent. Place the pie on a baking sheet.
  • Brush the surface of the pie crust with the egg wash and sprinkle with sanding sugar. Cover the edges with a pie shield or a strip of foil to keep them from over browning during the first 25 minutes.
  • Bake at 400°F (204°C) for 25 minutes. Carefully remove the pie shield, turn the oven down to 375° and continue to bake for an additional 30-35 minutes or until the top is golden brown and the juices are bubbly. Cool at room temperature for at least 3 hours.

 

Old-Fashioned Apple Pie

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Another Saturday Weigh In

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It’s Weigh In day

It’s time for another Saturday weigh in. I bet you were all hoping I’d forget. Or maybe I’ve gotten sick of this weight loss stuff. Chalked it up to another failed attempt at the impossible but Noooo. I’m still plugging along. I’ll admit that this week was discouraging. I am faithfully logging my food. I’m weighing and measuring. I am making sure its healthy and low carb but my daily weigh in’s weren’t too promising. The scale and therefore my weight  has been up and down all week. Of course the only weigh in that counts is today.  Depending on what the scales tell me this morning I may have to cut out the fruit. I dropped grapes last week…too much sugar in them. That leaves apples. They have been  my go-to snack all week. I don’t think my body liked that. I figured it was better than candy but we’ll see. Here goes nothing!

Saturday Weigh in Results

Come on scale you are breaking my heart. Yesterday I was down another .4 lbs (Celebrate!) but this morning you’re back up .4 so in other words- No Change. Maybe it’s water weight. I ate fish yesterday and fish like the water right? Ok maybe that’s a stretch but this is really frustrating. Good Bye Apples. I’m going to have to give you up for now. Maybe I can bring you back next year. What can I put in for snacks to take the place of the apples? Maybe rice cakes? They worked before but they are all carbs. Dried fruit is all sugar. Ugh Got to think about this.

Next Week’s Weigh  in  is Canceled

Next Saturday you can feel safe to come by. No weigh in next week. I am going on vacation so I won’t have my scale to weigh in on. I firmly believe that weigh ins only count when they are done on the same scale.  Since I won’t be here to use my scale no weigh in will count even if I have access to another one somewhere else. Thanks for letting me vent. I’d go kick the scale but then I might break it or my toe and I don’t need to do either. 

No Change!

 

It’s Baking Season in New England

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It’s Baking Time

Fall is the time for baking in my house. Summer time is for grilling. Outdoor cooking keeps the house cool while the aroma of charcoal and grilling meat drift on the breeze. With cooler days and evenings its time to get the oven going. Homemade breads, muffins and cakes begin to appear. Fresh apples and cranberries lie in wait on the counter.

Apple MuffinsApples

The cranberries haven’t quite hit the store shelves yet. They will be here any day now but apples are beginning to come in season. As I considered my options I thought Apple Muffins might be a good breakfast choice. I’ve never made apple muffins but I didn’t see any reason why they wouldn’t be just as good as blueberry or cranberry. With that in mind I began an internet search for a good day to day recipe. I found a promising one at Allrecipes.com 

Granny smith apples

Time to Refresh the Pantry

I made a quick trip to the store for flour, baking powder and apples. I had everything else on hand but I wanted to be sure the flour and baking powder were fresh. For apples I selected Granny Smith. I wanted Macintosh as that’s just what I always think of for baking but like the cranberries, there weren’t any on the shelves.

Breaking in a new Recipe

I’ve never tries a new recipe that didn’t need a little tweaking but this one looked pretty straight forward.

Easy Apple Cinnamon Muffins

Easy Apple Cinnamon Muffins

  • Prep 20 m

  • Cook 25 m

  • Ready In 45 m

Recipe By:Mindy
“A really easy apple cinnamon muffin recipe.”

Ingredients

  • 1 1/2 cups all-purpose flour
  • 3/4 cup white sugar
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/3 cup vegetable oil
  • 1 egg
  • 1/3 cup milk
  • 2 apples – peeled, cored and chopped
  • 1/2 cup white sugar
  • 1/3 cup all-purpose flour
  • 1/2 cup butter, cubed
  • 1 1/2 teaspoons ground cinnamon

Directions

  1. Preheat oven to 400 degrees F (200 degrees C). Grease six muffin cups or line with paper muffin liners.
  2. Stir together 1 1/2 cup flour, 3/4 cup sugar, salt, baking powder and 1 teaspoon cinnamon. Mix in oil, egg and milk. Fold in apples. Spoon batter into prepared muffin cups, filling to the top of the cup.
  3. In a small bowl, stir together 1/2 cup sugar, 1/3 cup flour, butter and 1 1/2 teaspoons cinnamon. Mix together with fork and sprinkle over unbaked muffins.
  4. Bake in preheated oven for 20 to 25 minutes, until a toothpick inserted into center of a muffin comes out clean.
ALL RIGHTS RESERVED © 2017 Allrecipes.com
Printed From Allrecipes.com 9/4/2017

The Results

Yummy, but next time I will use the jumbo baking tins and only fill 3/4 of the way. I’ll add the strudel topping to top it off. My regular sized tin was overflowing even with 8 muffin cups instead of 6 and I had to trim the strudel topping to get the muffins out. I found it easiest to eat them with a fork. But sooooo good! These are going to be very popular around here.