Award Winning Apple Breakfast Recipes
Apple Sausage Breakfast
Mrs. David Kline, Sugarcreek, Ohio
2 lbs. lean bulk sausage
1/2 cup minced onion
2 large beaten eggs
1 OHIO apple, cored and grated
1 1/2 cups crushed Ritz crackers
1/4 cup milk
Line a 2 1/2 quart ring mold with plastic wrap. Combine all ingredients; mix well and press firmly into mold. Chill several hours or overnight. Unmold, removing plastic wrap and discard. Place sausage ring onto a jelly-roll pan. Bake at 350 degrees for one hour. Transfer onto a serving platter; fill the ring with scrambled eggs and top with a cheese sauce, if desired. Makes 8 servings.
Melt In Your Mouth Apple Coffee Cake
Nancy Blumenthaler, Copley, Ohio
1 18.25 ounce yellow cake mix
1/2 cup cider
3/4 cup water
1/4 cup oil
1/2 cup reduced-fat sour cream
1 1/2 cups diced OHIO apples
Mix cake mix with cider, water, oil and eggs in a large bowl. Mix at low speed until moistened. Add sour cream. Beat 4 minutes. Stir in diced apples.
1 1/4 cups graham cracker crumbs
1/4 cup brown sugar
1/2 cup reduced-fat peanut butter
4 tablespoons dry instant vanilla pudding mix
1/2 cup chopped pecans
1/2 cup chocolate chips
Mix the streusel mixture with a fork until crumbly. Spray a bundt cake pan with non-stick vegetable spray. Begin with streusel mixture and layer with cake batter and streusel mixture until cake batter is gone. Bake at 350 degrees for 1 hour. Remove cake from pan and drizzle frosting (recipe below) over warm cake. Serves 10-12.
1/4 cup butter
1 1/2 cups powdered sugar
4 tablespoons milk
1 teaspoon vanilla
Soften butter, add sugar and vanilla. Mix well. Add milk and beat until smooth. Add additional milk, if needed, to make a thin frosting. Drizzle frosting over the cake.
Apple Filled French Toast
Shirma Pence, Greenville, Ohio
2 8-ounce packages of reduced-fat cream cheese, softened
1/2 cup granulated sugar
2 cups peeled, diced OHIO apples
1 tablespoon vanilla extract
1/2 teaspoon ground nutmeg
2 teaspoons ground cinnamon
Mix cream cheese and sugars together until fluffy. Add remaining ingredients and mix until well blended. Set aside.
1/2 teaspoon salt
3/4 cup milk
24 thinly sliced French bread
Butter or margarine
Fruit preserves or maple syrup
Whisk eggs, milk and salt together until foamy. Melt 1 tablespoon butter in a large skillet over medium heat. For each serving, spread about 1/4 cup of filling in the center of one slice of bread. Top with additional slice, and place into egg mixture, coating each side of the bread. Grill 3 to 4 minutes or until underside is lightly browned. Turn over and cook for 3 to 4 minutes until other side is browned. Transfer to a warm plate, cover, and place in a 200 degree oven until ready to serve. Add butter to skillet as needed between batches. To serve, dust each side of French toast with confectioner's sugar and top with fruit preserves or maple syrup. Makes 12 servings.