Guest Post: Aunt Apple’s Apples

My sister makes these delicious apple treats all the time for my kiddos (and everyone else). Think an awesome healthy version of an apple pie. Since they are such an unbelievable hit (they have even caused a name change ;)) we wanted to share them with you! Perfect time for the Autumn and Jewish Holidays too! My kids will eat these at any meal, any time of day! Enjoy!!!

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Aunt Apple’s Apples

I’m Marisa’s sister Jillian, but my wonderful niece and nephew know me as Aunt Apple. I started making my special apple dessert about two years ago, and they love it so much, I give it to them for every family get-together. It’s vegan, very low fat, low sugar, low carb, high fiber, and most importantly, it’s delicious!

Ingredients:

  • 6 apples (I like using organic Fuji or Gala, but any type will do)
  • 1 tbsp of cinnamon
  • 1/4 cup of sugar
  • 1 tbsp of brown sugar
  • pinch of salt
  • 1/2 cup of raisins
  • 1 cup of Bisquick
  • 1/4 cup of butter flavored Crisco (or other vegan butter substitute)
  • 3 tbsp boiling water

The very first thing you want to do with this recipe is make the dough for the crust; the more time it has to hydrate, the easier it will be to work with. Mix the Bisquick with the Crisco and boiling water, then knead it all together. Wrap it tightly in plastic wrap and put it in the refrigerator.

The next step is to plump the raisins. You can do this really easily by microwaving the raisins for two minutes with half a cup of water, then draining whatever water is left. If you want the raisins to be even sweeter, you can use fruit juice instead of water to plump them.

Then, you take the apples and cut them in half horizontally. Then, using a sturdy melon baller, scoop out the core, making sure not to puncture the skin of the apple. After you’ve thrown away the core, use the melon baller to scoop out as much of the fruit as possible, and set it aside for the filling.

When you’ve hollowed out all the apples, roughly chop all the scooped out pieces, and mix them with the sugar, brown sugar, cinnamon, salt and raisins. Toss everything thoroughly to combine.

Now, fill each of the apple with the filling up to the brim.

(If you want to make your dessert gluten-free, your prep work is over, and you can just skip down to the baking specifications.)

Next, take your chilled dough out of the fridge, and roll it out on a non-stick surface or a floured surface. Slice it into thin pieces about three inches long for your lattice crust. And then make a little hashtag on each apple half. Gently press the ends of each dough strip on to the apple.

When these are all completed, put them in a casserole dish. Now, pour a tiny bit of water on the bottom of the dish between the pies, cover the whole thing with tin foil, and bake at 375 degrees for 20 minutes. Then uncover the pan, and cook the apples for another 20 minutes, or until the crust is nicely browned.

You now have your very own Aunt Apple’s Apples! There will probably be some water left at the bottom of the pan, so move those treats to another vessel, and enjoy!

 

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Eggplant Caponata over Pasta

I always love a bright and vibrant caponata as part of a anti-pasto platter. I figured why not cook one up and use it as a sweet sauce for pasta instead of just a dip. It came out super lovely! I also added garbanzo beans to make it a more substantial and complete meal.

You could also just serve this as a dip with pita wedges or chips.

Eggplant Caponata over Pasta

1 lb angel hair pasta, cooked
1/4 cup golden raisins
1-2 large eggplant, stem removed, and chopped into 1/2-inch cubes
1/4 cup plus 1 tablespoon of canola oil
2 shallots, chopped
1 garlic clove, minced
2-3 tomatoes, diced and seeded
2 teaspoons red wine vinegar
2 teaspoons capers
1/3 cup parsley, chopped
Salt and pepper
1 can garbanzo beans, drained and rinsed

  1. Place the raisins in a bowl and cover with hot water. Set aside.
  2. Pour the canola oil into a large non-stick skillet over medium-high heat. When hot, add the eggplant cubes and cook for 10 minutes, turning occasionally, until browned on all sides. Remove with a slotted spoon and set aside.
  3. Turn heat down to medium and pour the remaining tablespoon of oil into the skillet. Add shallots and cook until soft, stirring often, about 2 minutes. Add the garlic, and cook for 45 seconds. Then add the tomatoes and cook for 2 minutes, stirring occasionally.
  4. Add the eggplant back to the skillet and the garbanzo beans. Add the vinegar, raisins, and capers, stir cooking for 2 minutes to cook down the vinegar. Turn off the heat. Season with salt and pepper to taste and stir in the parsley. Let it cool slightly before serving over pasta.

Before adding the garbanzo beans

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