Easy Apple-Cranberry Dessert Squares

Crust
2½ cups Original Bisquick mix
1½ cups quick cooking oats
1 cup packed brown sugar
1 cup cold butter
½ cup chopped pecans

Filling
8 cups thinly sliced peeled apples (about 5 large)
1 bag (6 oz) sweetened dried cranberries
½cup granulated sugar
1 T ground cinnamon
1 container (8 oz) sour cream
3 eggs
½ gallon vanilla ice cream

Heat oven to 375°F Spray 15x10 inch pan with cooking spray.
In large bowl, mix Bisquick mix, oats, and brown sugar. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions) until mixture is crumbly. Remove 1½ cups crumb mixture to small bowl; stir in pecans. Set aside for topping. Pat remaining crumb mixture into bottom of pan.
In large bowl, toss apples, cranberries, granulated sugar and cinnamon. In small bowl, whisk together sour cream and eggs. Pour over apple mixture; toss to coat. Spoon filling over crust; sprinkle reserved crumb/nut mixture over filling.
Bake 45 to 55 minutes or until topping is golden brown and apples are tender. Cool 30 minutes Cut into 8 rows by 4 rows.
Serve warm with ice cream.

Fresh Apple Muffins

¾ c milk
1 egg, beaten
¼ c melted shortening
2 c sugar
1 T baking powder
½ t salt
1 t cinnamon
1 c finely chopped apples
½ c raisins

Beat eggs in small bowl. Add milk to eggs. Stir in melted shortening. Measure and mix dry ingredients. Stir in apples and raisins. Add the liquid mixture and stir just until most of dry ingredients are moistened. Do not over mix. Batter will be lumpy. Fill greased muffin tins 2/3 full. Bake at 400°F. 20-25 minutes.

Applesauce-Cinnamon Corn Muffins

1¼ c flour
¾ c cornmeal
1/3 c sugar
4 t baking powder
1 t cinnamon
½ t salt
1 c applesauce
1/3 c milk
¼ c vegetable oil
1 egg

In medium bowl, combine flour, corn meal, sugar, baking powder, cinnamon, and salt.
Combine applesauce, milk, oil and egg. Mix well. Add to dry ingredients. Mix just until moistened. Fill muffin cups 2/3 full. Bake 15-20 minutes at 425°F

Braised Red Cabbage with Apple and Caraway

2 t margarine

4 cups shredded red cabbage

1 cup sliced thoroughly washed leeks (white portion with some green)

1 T all purpose flour

1 small Granny Smith apple (about ¼ lb) pared, cored, and diced

1/3 cup un-fermented apple cider (no sugar added)

¼ cup canned ready to serve chicken broth

1 t caraway seed

1/8 t salt

Dash pepper

In 12” nonstick skillet melt margarine; add cabbage and leeks and saute over high heat, until cabbage is tender-crisp, 7 to 8 minutes. Sprinkle flour over vegetables and stir quickly to combine stir in remaining ingredients. Reduce heat to medium, cover, and cook until apple is fork tender, 3-4 minutes longer.

Makes 4 servings

Per serving: 86 calories, 2 g protein, 2 g fat, 16 carbohydrate, 59 mg calcium, 168 mg sodium, 0 mg cholesterol, 3 g dietary fiber

Baked Ham with Apple-Mustard Glaze

1 (4 to 5-lb.) fully cooked boneless ham
2 (10-oz) jars(2 cups)apple jelly
½ cup Dijon mustard
2 Tbs brown sugar
1 tsp ginger
3 tsps dry mustard

Heat oven to 325°F. Spray shallow roasting pan with nonstick cooking spray. Place ham in sprayed pan. With knife, score ham by cutting diamond shapes about ¼ inch deep through surface. Bake at 325°F. for 45 minutes.

Meanwhile, in small saucepan, combine apple jelly, Dijon mustard, brown sugar, ginger and dry mustard. Cook over low heat until jelly is melted and mixture is well blended, stirring constantly.

Remove ham from oven; brush with about half of the glaze. Return to oven; bake an additional 30 to 45 minutes or until ham is thoroughly heated, basting with remaining glaze once or twice. Serve with any remaining glaze.

This sounds like a lovely recipe. It might even have tasted pretty good had the very important oven temp been set appropriately. I can say it makes an interesting looking crispy critter. 

**DO NOT set or leave your oven temp at 425°F **

In case of mishap make sure to have alternative carry out/take out arrangements available.

High Fiber Apple Muffins

1½ cups buttermilk

3 oz ready to eat natural high fiber bran cereal

1 egg slightly beaten

2 T butter, melted

2 T honey

1 lb apples, cored, pared and diced

16 large pitted prunes, diced

¾ cup whole wheat flour

¾ cup all purpose flour

2 T firmly packed dark brown sugar

1½ t double acting baking powder

½ t ground cinnamon

¼ t baking soda

¼ t ground nutmeg

1/8 t salt

In large mixing bowl combine buttermilk, cereal, egg, butter and honey; stir to combine and let stand until cereal softens, 3 to 4 minutes.

Preheat oven to 375°F

In medium mixing bowl combine remaining ingredients, stirring to combine; add to cereal mixture and stir just until combined. Spray 12 2½” diameter muffin-pan cups with nonstick cooking spray; fill each cup with an equal amount of batter (each will be about 2/3 full). Bake for 30 min (until muffins are browned and a toothpick, inserted in center comes out dry). Remove muffins to wire rack and let cool for 5 minutes; invert muffins onto wire rack and let cool completely.

12 servings