A is for Apple

What to do with three bushels of apples besides eat them fresh, make them into sauce, pies or caramel apples…

Drink a glass of fresh apple cider with a homemade cinnamon cider doughnut. 

Serve Apple Crabmeat Ramekins for dinner and let your husband make you Apple Crisp a la’mode for Sunday dessert.

Make Peanut Butter and Jelly cookies  sweetened with homemade applesauce for Family Night or bag lunches and serve Hot Apple Fritters for breakfast.
(Thank you to Mary Erickson, Rachael Case, Applehood & Motherpie, and The Essential Mormon Cookbook for the above recipes.)

Using pumpkin grown in the backyard (or a can will do) make up your own recipe for two sizes of positively addictive
Apple-Pumpkin Oatmeal Muffins – by Heather Hand
2 cups pumpkin puree’
3/4 c. brown sugar
1 c. white sugar
1 c. peeled diced apples or 1/2 jar of drained apple slices
2/3 c. olive oil
3 eggs
2 c. white flour
1 c. wheat flour
2 tsp. baking soda
1/2 tsp. baking powder
2 tsp. cloves
2 tsp. cinnamon
2 tsp. nutmeg
1 tsp. allspice
1 tsp. salt
1/2 c. oats
Preheat oven to 350 degrees.  Using mixer, mix all ingredients together except oats.  When well blended add oats and stir in until just blended.  Lightly spray muffin pans and add muffin batter to fill 2/3rds of each muffin cup.  Bake mini-muffins for 15 minutes and regular sized muffins 20-25 minutes.  Makes lots!  (Depends on the size of tin you are using).
*You can also use about 1/2 a jar of home canned apple slices for this recipe but be sure to drain off any syrup first before adding it to your ingredients.  The texture of the muffin as well as moisture content will change with canned apple slices but the muffins are still excellent either way.