She was the apple of his eye and he liked to sit down be cider

Three more days done, 14 to go!

My weekly apple plan is a little messed up because life got in the way, but I still think I can make it work if a switch a few recipes around.

Stupid life and it’s stupid need to come first at all times.

Day 15: Apple Cinnamon Rolls

I’m not someone who loves the edges of baked goods. I’d rather have the brownie in the middle of the pan than an edge piece. That weird pan I saw at the store that makes every brownie an edge piece? No, thank you.

(Look, Scott — a kitchen gadget I won’t buy! Aren’t you proud?)

Same with cinnamon rolls. If they are baked in a round pan, please give me the middle one. It’s the gooiest and the yummiest. There’s only one middle piece, though, so you know someone really loves you when they let you have it.

At least, that’s how it is at my house.


  • 4-1/2 to 5 cups all-purpose flour
  • 1/3 cup sugar
  • 1 package (1/4 ounce) active dry yeast
  • 1/2 teaspoon salt
  • 1 cup milk
  • 1/3 cup butter, cubed
  • 3 eggs


  • 3/4 cup packed brown sugar
  • 1/4 cup all-purpose flour
  • 1 tablespoon ground cinnamon
  • 1/2 cup cold butter
  • 1 cup grated peeled apple
  • 1/2 cup chopped pecans


  • 1 cup confectioners’ sugar
  • 2 tablespoons milk

In a large bowl, combine 2-1/4 cups flour, sugar, yeast and salt. In a saucepan, heat milk and butter to 120°-130°. Add to dry ingredients; beat just until moistened. Add eggs; beat until smooth. Stir in enough remaining flour to form a soft dough.

Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.

In a bowl, combine the brown sugar, flour and cinnamon. Cut in butter until crumbly; set aside. Punch dough down. Turn onto a floured surface; let rest for 10 minutes. Roll into a 12-in. square. Sprinkle crumb mixture to within 1/2 in. of edges; top with apple and pecans.

Roll up jelly-roll style; pinch seams to seal. Cut into nine slices. Place cut side up in a greased 13-in. x 9-in. baking dish. Cover and refrigerate for 2 to 24 hours.

Uncover and let stand at room temperature for 30 minutes before baking. Bake at 350° for 30-35 minutes or until golden brown. Combine the glaze ingredients; drizzle over rolls. Serve warm.

Recipe courtesy of

Day 16: Chicken and Apple Curry Mayonnaise

(That’s really just a fancy way of saying chicken salad.)

Chicken salad is among my favorite go-to sandwiches. I tend to bake two or three chicken breasts weekly just so I have them on hand when I need to make a quick meal.

I love curry, too, so my chicken salad sandwich of choice is curry-flavored, but I usually use red grapes instead of apples. Not today!


  • 1 pound boneless, skinless cooked chicken or turkey, cut into cubes (about 2 cups)
  • 2 red eating apples, cut into small cubes
  • 3 tablespoons golden raisins
  • 3 tablespoons roasted, salted peanuts
  • 6 tablespoons mayonnaise
  • 1 teaspoon medium or mild curry powder
  • ½ teaspoon mild chili powder
  • 1 tablespoon lime or lemon juice
  • Salt and pepper
  • Crisp lettuce leaves, to serve
  • Cilantro leaves, for garnish

Place all ingredients, except the salt, pepper, lettuce leaves and cilantro, in a large mixing bowl and mix thoroughly. Season to taste with salt and pepper.

Line a serving dish or individual serving dishes with the lettuce leaves and spoon in the curried chicken mixture. Garnish with the cilantro leaves.

Recipe courtesy of The Apple Cookbook: More Than Sixty Easy, Imaginative Recipes by Nicola Hill

Day 17: Apple Harvest Oatmeal

I keep a huge supply of Quaker Oats instant oatmeal in my desk drawer at work. It’s the perfect pick-me-up on days I have early morning assignments or I’m too busy to grab lunch. This recipe, however, puts those to shame. To shame!


  • 2 tablespoons (1/4 stick) unsalted butter
  • 1 crisp apple, such as Braeburn or Crispin, cored and diced, with skin on
  • 1 teaspoon ground cinnamon
  • 2 tablespoons firmly packed dark brown sugar, plus more for serving
  • 2 cups quick-cooking oats
  • ¼ cup wheat germ
  • ¼ cup ground or whole flaxseed, or a combination
  • ¼ cup dried apples, plus for dried apple rings for serving
  • ¼ cup golden raisins
  • ¾ cup 1 percent milk

Melt the butter in a medium saucepan over medium heat, and the apple and cook until lightly brown and soft, 2 minutes. Add cinnamon and sugar and cook until dissolved. Add the water and bring to a boil. Add the oats, wheat germ, flax, dried apples and raisins. Stir constantly for 2 minutes until oats are cooked and dried is slightly plumped.

Divide into 4 bowls, sprinkle each bowl with more brown sugar, a drizzle of milk and a dried apple ring.

Recipe courtesy of

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