Chapter 2

Apple Breakfasts & Breads

A good breakfast is touted as the best way to start your day, and what better way to add interest and nutrition to your breakfast than with apples? They go into everything from omelets to pancakes, and they taste great alongside bacon, sausage, and ham. Apples also add both flavor and moistness to a wide variety of breakfast breads, coffee cakes, and baked goods.

Baked Apple-Cranberry Oatmeal

Yield: 6–8 servings

This looks soupy when poured into the baking dish. However, the oats really absorb the liquid. I like to pour a little milk on top when it is in my breakfast bowl. In fact, this is a perfect oatmeal to make ahead and refrigerate. Spooned cold into small bowls, sprinkled with flaked coconut and 1⁄4 cup milk, it can be heated in the microwave on high for 30 seconds. Breakfast: ready when you are.

Ingredients

Instructions

  1. 1. Preheat the oven to 350°F. Grease a 7- by 11-inch baking dish.
  2. 2. Combine the oats, brown sugar, cranberries, walnuts, apples, cinnamon, and salt in a large bowl.
  3. 3. In a medium bowl, beat together the oil and egg, and then whisk in the milk and cider. Stir the liquid mixture into the dry ingredients and spoon the mixture into the prepared baking dish.
  4. 4. Bake for 30 to 35 minutes, until set into a firm porridge.

Granola, Applesauce & Yogurt Sundae

Yield: 4 servings

So easy and a little special, this layered treat will be gobbled up for breakfast or as an afternoon snack. Use festive glass sundae dishes or squat 8-ounce drinking glasses and assemble just before serving so that the granola stays crunchy.

Ingredients

Instructions

  1. 1. Spoon about 1⁄4 cup yogurt into each dish. Add 2 tablespoons granola and top with 1⁄4 cup applesauce.
  2. 2. Repeat layering until all ingredients are used.

Pasteurizing Apple Cider

Today, most fresh apple cider or juice is pasteurized or treated with ultraviolet (UV) light, both processes approved by the Food and Drug Administration. The pasteurization process involves heating the freshly pressed cider or juice to 160°F for a few seconds. At this temperature, any bacteria present are killed. Once 160°F has been reached, the cider is quickly cooled to avoid any change in flavor. The UV treatment involves passing the cider by an ultraviolet light, which kills harmful bacteria. This nonthermal process does not heat the cider and is a safe alternative to pasteurization. Although some people might prefer to drink raw fresh cider or juice, neither of these processes affects flavor or the nutritional values. To avoid the possible presence of pathogens in raw cider, the medical profession recommends that older people and young children, in particular, drink juice that has been pasteurized or UV treated. Juice-producing facilities are inspected regularly by federal and state agencies.

Apple Puff Omelet

Yield: 4 servings

This is a good way to make an omelet for four people so that everyone eats at the same time. You can prepare the apples the night before and heat them in a skillet for a couple of minutes the next morning. You can also keep Canned Apple Slices in the pantry and substitute those in a pinch.

Ingredients

Instructions

  1. 1. Preheat the oven to 450°F.
  2. 2. Melt the butter in a medium skillet over low heat, and sauté the apples for 5 minutes.
  3. 3. Mix the brown sugar and cinnamon. Sprinkle over the apples. Toss and continue to sauté the apples for about 10 minutes, until they caramelize. The mixture will be thick and syrupy. Spoon the mixture into an 8-inch-square baking dish and keep hot in the oven.
  4. 4. Whisk the yolks and the granulated sugar in a small bowl until fairly thick.
  5. 5. In a large bowl, beat the egg whites with the cream of tartar until stiff and shiny. Fold into the yolk mixture, a third at a time.
  6. 6. Pour the egg mixture over the apples and bake for 8 to 10 minutes. The omelet will be puffed and golden. Remove from the oven and sprinkle with the confectioners’ sugar. Serve immediately.

Sausage & Apple Omelet

Yield: 2 servings

I have made this omelet with soybean protein “crumbles” and also “veggie ground round.” The flavorings and textures are uncannily sausagelike, making these foods good substitutions for the sausage.

Ingredients

Instructions

  1. 1. In a medium skillet over medium heat, brown the sausage meat, breaking it up and turning it as it cooks, for about 8 minutes. Drain off most of the fat and push the meat to one side. Add the scallions to the skillet and sauté for 2 minutes.
  2. 2. Stir the apple into the sausage mixture and cook over low heat for 5 minutes. Transfer the mixture to a bowl and cover to keep warm.
  3. 3. Melt the butter in the same skillet over medium heat. Lightly beat the eggs and season with salt and pepper to taste. Add the eggs to the foaming butter. Shake the pan to spread the eggs. As they set, use a fork to make a zigzag pattern from the edges to the center in several places. Shake the pan to keep the uncooked egg mixture moving.
  4. 4. After 2 to 3 minutes, the eggs should be set on the bottom and the top should be creamy. Remove from the heat; spoon the sausage mixture onto one side of the eggs. Fold the other half over the filling and slide the omelet onto a warm plate. Serve immediately.

Apple Scramble

Yield: 2 servings

This is an easy way to have a good breakfast and satisfy a sweet tooth at the same time. It also makes an appetizing after-school snack.

Ingredients

Instructions

  1. 1. In a medium bowl, beat the eggs with the honey. Add the apple. Stir to mix.
  2. 2. Heat the butter and oil in a medium skillet over medium heat. When the butter starts to sizzle, pour in the egg mixture.
  3. 3. Start stirring immediately with a wooden spoon. Cook for 3 to 4 minutes, or until the eggs are cooked.
  4. 4. Serve on buttered toast for breakfast or a hot snack.

Apples for Breakfast and Snack Attacks

School-day mornings demand snack breakfasts that are nutritious and quick. These “recipes” make fast and easy breakfasts or after-school snacks.

Apple Frittata

Yield: 2–4 servings

Truly, this is a great way to make a vegetable omelet pie. In fact, a frittata might appear on my table for breakfast, lunch, or even dinner. I may use leftover vegetables or a variety of fresh vegetables in season. It tastes delicious warm or at room temperature and is therefore excellent for a brunch buffet.

Ingredients

Instructions

  1. 1. Heat the oil in a medium skillet over low heat. Add the onion, bell pepper, and garlic, and cook until the onion is tender, about 15 minutes.
  2. 2. Add the apple to the vegetables and cook for 5 minutes.
  3. 3. Beat the eggs with the water, sage, mace, and salt and pepper to taste. Pour over the vegetables. Sprinkle with the cheese.
  4. 4. Cover the pan and cook over low heat for 10 minutes, or until the eggs are set and the cheese has melted. Serve warm or at room temperature.

Breakfast Sausage Crêpes

Yield: 4 servings

This is one of my husband’s favorite breakfasts. I make the crêpes (thin pancakes), and he cooks the sausages. You could also make the crêpes ahead of time and stack them between sheets of wax paper.

Ingredients

Instructions

  1. 1. Sprinkle the apple slices with the cinnamon and mace.
  2. 2. Melt the butter in a medium skillet over medium heat; sauté the apples for about 15 minutes, or until soft and golden. Keep warm.
  3. 3. Prick the sausages and cook in a greased medium skillet over low heat for about 10 minutes. Keep warm in a low oven or covered on top of the stove.
  4. 4. Roll the crêpes around the sausages, top with the sautéed apples, and serve hot with maple syrup.

Apple-Cheddar Crêpes

Yield: 4 servings

You may want to use ready-grated mixed cheeses in this recipe. Low-fat cheeses work fine, too; however, avoid the fat-free grated cheeses — they have a rubbery texture when heated.

Ingredients

Instructions

  1. 1. Combine the apple slices, juice, and nutmeg in a medium skillet and cook over low heat for 10 to 15 minutes, or until the apples are tender and the liquid has almost evaporated.
  2. 2. Preheat the oven to 375°F. Lightly grease a shallow 9- by 13-inch baking dish.
  3. 3. Fill each crêpe with about 1⁄4 cup of the apple mixture topped with 2 tablespoons or so of the cheese. (Spoon the filling onto the lower third and roll up from the bottom.)
  4. 4. Place the crêpes, seam side down, in the prepared dish. Brush with the melted butter and bake for 15 minutes, or until hot.

Basic Crêpes

Yield: 8–10 crêpes

This recipe is borrowed from the basic thin pancake recipe made with all milk. For thicker drop pancakes, use 1 cup liquid to 1 cup flour. If you are making dessert crêpes, add 2 tablespoons sugar and 1 teaspoon vanilla extract to the batter ingredients.

Ingredients

Instructions

  1. 1. In a blender or mixing bowl, combine the milk, flour, water, eggs, and oil and beat until smooth.
  2. 2. Warm a scant teaspoon of vegetable oil in a medium skillet over medium heat. Pour 1⁄4 cup of the batter into the skillet and tilt until the batter covers the bottom. Cook for 2 minutes, or until the crêpe is golden brown on the bottom. Turn with a spatula and cook for 1 to 2 minutes longer.
  3. 3. Repeat with the rest of the batter. Stack the crêpes between sheets of wax paper on a plate and keep warm in a low oven, or serve each one immediately.

Apple Pancakes

Yield: 4–6 servings (16–20 pancakes)

When I was growing up in Britain, pancakes were often served for dessert and without fail on Pancake Day or Shrove Tuesday. We squeezed fresh lemon juice over the pancakes and then sprinkled them with sugar.

Ingredients

Instructions

  1. 1. Place the flour, baking powder, baking soda, and cinnamon in a large mixing bowl, blender, or food processor. Add the sour cream, apple juice, sugar, melted butter, and eggs. Beat or blend until smooth. The batter will be very thick. Allow the batter to rest for 30 to 60 minutes.
  2. 2. Stir the apples into the batter.
  3. 3. Heat a medium skillet over medium-high heat and grease with approximately 1 teaspoon of vegetable oil. Drop the batter onto the hot skillet a few tablespoons at a time (for larger pancakes, measure 1⁄4 cup batter).
  4. 4. When bubbles appear on top after approximately 2 minutes, turn and brown the other side, about 2 minutes. Serve with butter, lemon juice, and sugar, if desired.

Pancake Gâteau

Layer canned or cooked apple slices with a stack of pancakes to make a “gâteau,” and drizzle the layers with melted preserves. To do this, make at least six thin 8- or 9-inch pancakes, cover one side with fruit spread, such as raspberry, apricot, or marmalade, and make layers with the apple slices in a baking dish. Bake at 350°F for 20 minutes, or until hot. Serve drizzled with melted preserves and with a scoop of frozen vanilla yogurt or ice cream.

Apple-Corn Hotcakes

Yield: 4–8 servings (8 hotcakes)

Great for breakfast, these tasty, savory hotcakes can also replace bread or a side dish at dinner. The hotcakes are quite filling; often one or two per person will suffice. Leftover hotcakes can be crumbled and used as stuffing for Cornish game hens or chicken.

Ingredients

Instructions

  1. 1. Melt the butter in a medium skillet over medium heat, and sauté the apple and scallion for 3 minutes.
  2. 2. In a large bowl, mix the cornmeal, flour, baking powder, baking soda, mace, cayenne, and salt and pepper to taste. Make a well in the center.
  3. 3. In a small bowl, beat the milk, cheese, and egg. Add the sautéed apple and scallion. Pour into the well of the dry ingredients and stir to combine.
  4. 4. Heat approximately 1 teaspoon vegetable oil on a griddle or in a large skillet over medium heat. When the oil is hot, drop 1⁄4 cup of the batter onto the griddle and cook for 2 minutes, or until the hotcakes are golden on the bottom. Turn and cook for 3 minutes longer. Serve immediately with butter, or keep warm in the oven.

Grated-Apple Fritters

Yield: 2–4 servings (12–16 fritters)

Fritters are a treat for any time of day, and they are a snap to make. To keep them crunchy, not soggy, cook them on high heat and don’t crowd the skillet. Drizzle hot fritters with warm syrup or dust them with confectioners’ sugar.

Ingredients

Instructions

  1. 1. Place the apple in a medium bowl.
  2. 2. Separate the eggs. Drop the whites into a large bowl, the yolks into a small one. Whisk the yolks until light and stir into the grated apple. Add the flour, baking powder, baking soda, cinnamon, and nutmeg, and stir to combine.
  3. 3. Beat the egg whites until stiff and fold into the apple mixture.
  4. 4. Heat 1⁄4 inch of vegetable oil in a medium skillet over medium-high heat. Drop the batter by heaping tablespoons into the hot oil. Cook for about 1 minute, turn, and cook the other side for the same length of time, until the fritters are golden brown. Drain on absorbent paper and serve immediately, or keep warm in a low oven.

Apple-Ring Fritters

Yield: 4–6 servings (24–30 fritters)

These apple-ring fritters taste good at any time of day. You don’t have to let the batter rest for too long, but even a short resting time seems to make the fritters puffier.

Ingredients

Apple Maple Sauce

Instructions

  1. 1. Combine 11⁄4 cups of the flour with the beer, sugar, canola oil, and egg yolks in a blender or food processor. Blend until smooth. Transfer to a large bowl. Cover and leave at room temperature for at least 1 hour.
  2. 2. Pour at least 2 inches of vegetable oil into a large wok or skillet. Heat to 375°F.
  3. 3. In a large bowl, beat the egg whites until stiff. Stir the batter and fold in the egg whites.
  4. 4. With the remaining 1⁄4 cup flour, coat both sides of the apple rings, then dip them in the batter. Fry a few at a time for 2 to 3 minutes on each side, until golden brown. Drain on absorbent paper.
  5. 5. For the sauce, mix the applesauce, maple syrup, and cinnamon together in a small bowl.
  6. 6. Sprinkle the fritters with confectioners’ sugar and serve the Apple Maple Sauce on the side.

Next Big Thing, a Growers’ Cooperative

Next Big Thing is a 45-­member cooperative of growers from five states — Washington, Minnesota, Wisconsin, Michigan and New York — and two Canadian ­provinces — Quebec and Nova Scotia. Next Big Thing is committed to bringing great, high-quality managed fruit varieties, including SweeTango, to market using sustainable farming practices that help reduce food miles. The cooperative arrangement helps ensure that rigorous quality standards are followed in order to provide consumers with the best possible eating experience.

Apple Doughnuts

Yield: 20 doughnuts

If you have kids who like to help out in the kitchen, this is a good recipe to get them interested in bread making. Nothing beats eating bready little doughnuts you have made yourself.

Ingredients

Instructions

  1. 1. In a large bowl, combine the flour, baking powder, baking soda, and cinnamon. Make a well in the center.
  2. 2. In a small bowl, cream the sugar and butter until fluffy. Beat in the egg. Add the apple juice, milk, and vanilla, and beat until combined. Pour into the well of the dry ingredients and stir until smooth. Stir the apple into the batter. Cover and chill the dough for 1 hour.
  3. 3. Place the dough on a floured board, knead lightly, and roll out to approximately 3⁄8 inch thick. Cut with a floured 21⁄2-inch doughnut cutter. Reroll scraps and cut a few more.
  4. 4. Pour at least 2 inches of oil into a large wok or skillet and heat to 375°F. Without crowding, fry the doughnuts for 1 to 2 minutes on each side, until golden brown. Repeat until all the doughnuts have been fried, reheating the oil to temperature as necessary. Drain on paper towels.

Variation

Sift 1 cup confectioners’ sugar with 1 tablespoon ground cinnamon, and sprinkle over the warm doughnuts.

Apple-Banana Bread

Yield: 10–12 servings

Like bananas, apples add moisture to cakes and breads. The flavor here is classic banana, but you can spice it up by adding 1⁄2 teaspoon each of ground cinnamon and ground ginger.

Ingredients

Instructions

  1. 1. Preheat the oven to 350°F. Grease and flour an 8- by 4-inch loaf pan.
  2. 2. In a large mixing bowl, combine the flour, baking powder, and baking soda. Make a well in the center.
  3. 3. Place the bananas in a medium bowl. Beat in the brown sugar, oil, and eggs. Pour into the well of the dry ingredients and stir until just combined.
  4. 4. Fold the apple into the batter. Pour into the prepared pan.
  5. 5. Bake for about 1 hour, or until a skewer inserted into the center of the loaf comes out clean. Cool in the pan for 10 minutes, then finish cooling on a wire rack.

Louise Salinger’s Apple Tea Bread

Yield: 12 servings

This is a lovely quick bread worthy of any afternoon tea, and because it freezes well, you can always have some on hand.

Ingredients

Instructions

  1. 1. Preheat the oven to 350°F. Grease and flour an 8- by 4-inch loaf pan.
  2. 2. In a large bowl, cream the sugar and butter until fluffy. Beat in the eggs. Sift in the flour, baking powder, and baking soda. Stir to combine. Add the apples, walnuts, lemon juice, and lemon zest. Mix thoroughly. Pour into the prepared pan.
  3. 3. Bake for 1 hour, or until a skewer inserted into the ­center of the loaf comes out clean. Cool in the pan for 10 minutes, then finish cooling on a wire rack.
  4. 4. Serve at room temperature with a little butter or cream cheese on the slices.

Whole-Wheat & Nut Quick Bread

Yield: 12–14 servings

This bread is packed with such nutritional goodness, eating a slice makes you feel as though you’re doing your body a real favor. Eat it for breakfast, as a snack, or at lunch. For a dinner bread, substitute a mix of herbs such as basil, thyme, and oregano for the allspice and cloves.

Ingredients

Instructions

  1. 1. Preheat the oven to 350°F. Grease and flour a 9- by 5-inch loaf pan.
  2. 2. In a large bowl, combine the flour, bran, wheat germ, allspice, baking powder, baking soda, and cloves. Make a well in the center.
  3. 3. In a small bowl, mix together the apple juice, applesauce, yogurt, honey, oil, and eggs. Beat well and pour into the well of the dry ingredients. Stir to combine without overmixing.
  4. 4. Fold in the nuts and spoon the batter into the prepared pan. Bake for 50 to 55 minutes, or until a skewer inserted into the center of the loaf comes out clean. Cool in the pan for 10 minutes, then finish cooling on a wire rack.

Barbara Mullin’s Coffee Can Bread

Yield: 3 cakes (about 8 servings each)

I met Barbara many years ago when she was working at Haight Orchards in Croton Falls, New York. We used to trade recipes, and this is one of hers that I cherish. She would make up the breads as holiday gifts — such a nice idea that I have often done the same. The bread’s round shape adds to its appeal.

Ingredients

Instructions

  1. 1. Preheat the oven to 325°F. Grease and flour three 1-pound coffee cans. Tie a double band of aluminum foil around the cans to extend 2 inches above their tops. Grease the insides of the foil.
  2. 2. Place the apples in a large bowl. Add the sugar and pecans and stir to combine.
  3. 3. Sift in the flour, baking soda, cinnamon, allspice, and nutmeg. Mix well.
  4. 4. Melt the butter in a small saucepan over low heat and stir in the vanilla. Remove from the heat.
  5. 5. Lightly beat the eggs. Stir the eggs and butter into the apple mixture.
  6. 6. Spoon the batter into the cans. Bake for 1 hour and 15 minutes, or until a skewer inserted into the center of the bread comes out clean. Cool in the cans for 10 minutes, then finish cooling on a wire rack.

Apple Coffee Cake

Yield: 15–20 servings

This is a lovely company’s-coming cake. You might want to drizzle it with the Apple Glaze.

Ingredients

Instructions

  1. 1. Preheat the oven to 350°F. Grease and flour a 10-inch tube pan.
  2. 2. Place the apples in a large bowl and toss with the lemon juice and the 1 teaspoon cinnamon.
  3. 3. In a large bowl, cream the granulated sugar and butter until fluffy. Beat in the eggs, sour cream, and vanilla.
  4. 4. In a medium bowl, sift together the flour, baking powder, and baking soda. Fold into the sour cream mixture. Stir in the apples. Pour half of this batter into the prepared pan.
  5. 5. In a small bowl, mix the 1 tablespoon cinnamon with the brown sugar and pecans. Sprinkle over the batter in the pan. Cover with the rest of the batter and smooth the top.
  6. 6. Bake for 1 hour and 20 minutes, or until a skewer inserted into the cake comes out clean. Cool in the pan for 10 minutes, then finish cooling on a wire rack.

Bran-Applesauce Muffins

Yield: 12–18 muffins

These are my weight-watching muffins. They have such a good flavor, satisfy my sweet tooth, and make me feel terribly virtuous. That is, if I eat only one! And because they come together so fast, I can mix and bake them first thing in the morning and have one (or two) for breakfast.

Ingredients

Instructions

  1. 1. Preheat the oven to 400°F. Grease 12 large or 18 small muffin cups.
  2. 2. In a large bowl, stir together the all-purpose flour, whole-wheat flour, bran, baking powder, baking soda, ­cinnamon, nutmeg, and cloves.
  3. 3. Make a well in the center of the dry ingredients and add the applesauce and oil.
  4. 4. In a small bowl, beat together the honey and eggs and add to the well in the center of the bran mixture. Stir together just until the dry ingredients are moist (a lumpy mixture makes tender muffins).
  5. 5. Fill each muffin cup approximately two-thirds full. Bake for 18 to 20 minutes, or until a skewer inserted into the center of a muffin comes out clean. Remove from the muffin cups immediately and cool on a wire rack, or serve warm.

Applesauce Muffins

Yield: 12 muffins

This is a great way to use up applesauce and juice — and an easy way to include more fruit in your diet!

Ingredients

Instructions

  1. 1. Preheat the oven to 375°F. Grease a 12-cup muffin pan.
  2. 2. In a large bowl, stir together the all-purpose flour, whole-wheat flour, baking powder, baking soda, cinnamon, and five-spice powder to taste. Make a well in the center.
  3. 3. In a medium bowl, beat together the eggs, honey, oil, and cider. Stir in the applesauce. Pour into the well of the dry ingredients and stir together just until combined.
  4. 4. Divide the batter among the muffin cups. The cups will be almost full. Bake on the middle rack for 18 to 20 minutes, or until a skewer inserted into the center of a muffin comes out clean. Cool in the pan for 5 minutes, then finish cooling on a wire rack.

Apple Muffins with Carrot & Coconut

Yield: 12 muffins

I frequently eat muffins for breakfast, and those containing coconut are my favorite — to the point where I often throw 1⁄2 to 1 cup shredded coconut into any muffin recipe I make. If I have leftover coconut milk (I use it to cook chicken, seafood, and rice), that also goes into my muffins. I prefer low-fat coconut milk because in the full-fat version the cream settles on the top and needs to be blended into the separated liquid. Almond milk would be a good alternative in this recipe, but low-fat dairy milk is fine, too.

Ingredients

Instructions

  1. 1. Preheat the oven to 375°F. Grease a 12-cup muffin pan.
  2. 2. In a large bowl, stir together the all-purpose flour, whole-wheat flour, baking powder, cinnamon, and ginger. Make a well in the center.
  3. 3. In a medium bowl, beat together the honey, coconut milk, oil, and eggs. Stir in the apple, carrot, and coconut. Pour into the well of the dry ingredients and stir together just until combined.
  4. 4. Divide the batter among the muffin cups. The cups will be almost full. Bake on the middle rack for 18 to 20 minutes, or until a skewer inserted into the center of a muffin comes out clean. Cool in the pan for 5 minutes, then finish cooling on a wire rack.

Applesauce & Whole-Wheat Yeast Rolls

Yield: 12 rolls

These sweet rolls are not 100 percent whole wheat, but they’re hearty and tasty with the addition of bran flakes and walnuts.

Ingredients

Instructions

  1. 1. Grease a 12-cup muffin pan.
  2. 2. In a large bowl, stir together the all-purpose flour, whole-wheat flour, bran, walnuts, yeast, and salt. Make a well in the center.
  3. 3. Melt the butter in a small saucepan over low heat. Add the honey and milk and heat until an instant-read or candy thermometer registers between 120 and 130°F and the honey has dissolved. Remove from the heat. Stir in the applesauce. Pour into the well of the dry ingredients and stir until combined.
  4. 4. Spoon 1⁄4 to 1⁄3 cup batter into each muffin cup. Place in a warm, draft-free place and cover loosely with plastic wrap. Let rise until doubled in size, about 40 minutes.
  5. 5. Preheat the oven to 350°F.
  6. 6. Bake on the middle rack for 20 to 25 minutes, or until golden or a thermometer inserted into the center of a roll reads 195 to 200°F.
  7. 7. Remove the rolls from the muffin cups and serve warm, or cool completely and place in a resealable plastic bag. They will stay fresh in the bag for 2 days, or freeze for up to 3 months.

Three Breakfast Spreads

While a fresh muffin or a slice of quick bread can be perfectly delicious without a swipe of butter or jam, I have to admit to having a weakness for cream cheese — and even more so when it is combined with a little honey, preserves, or other naturally sweet ingredient. It’s the perfect frosting on my breakfast breads. Using a low-fat (Neufchâtel) cream cheese doesn’t compromise the flavor or texture, but it certainly does keep the saturated fat content quite a bit lower.

Honey Cream Cheese Spread

Yield: 13⁄4 cups

Instructions

In a small bowl, combine the cream cheese, honey, and orange zest. Beat well.

Apricot Cream Cheese Spread

Yield: 1 cup

Instructions

In a small bowl, combine the cream cheese and preserves. Beat well.

Apple-Date Cream Cheese Spread

Yield: 11⁄4 cups

Instructions

  1. 1. In a small saucepan, cook the dates in the apple juice over low heat, stirring, until the mixture thickens, about 5 minutes. Set aside to cool.
  2. 2. In a small bowl, beat the cream cheese until fluffy. Beat the cooled date mixture into the cream cheese. Chill and serve.