Baked Apple Donuts

Sift together:
1 1/2 cups flour
1 3/4 tsp baking powder
1/2 tsp salt
1/2 tsp nutmeg
1/2 cup sugar

Add(see directions below):
1/3 cup shortening
1 egg
1/2 cup milk
1/2 cup finely chopped apples

1/2 cup butter
1/2 cup sugar
2 tsp cinnamon

Directions

1. Cut shortening with a pastry blender or 2 knives until mixture looks like coarse cornmeal. Set aside.
2. Combine the egg, milk and apples in another bowl, mixing well. Add to dry ingredients, mixing just until blended.
3. Spoon into 12 greased muffin cups, filling each until 2/3 full.
4. Bake @350F for 20-25 minutes, or until done.
5. Melt the 1/2 cup butter and set aside. Combine the remaining sugar and cinnamon, mixing well.
6. Remove donuts immediately from muffin cups. Roll first in butter mixture coating evenly. Roll in cinnamon sugar mixture.
7. Cool on wire racks.

*TIP* I would make a triple batch each time, as they disappear quite quickly.

Apple Cookies

1 1/2 cup quick rolled oats
1 1/2 cup flour
1/2 cup brown sugar
1 tsp Baking Powder
1/4 tsp soda
1/2 tsp salt
1 1/2 tsp cinnamon
1 1/2 cup raisins or chocolate chips - if desired
1 cup finely chopped, peeled apples
1 egg
1/2 cup honey
1/2 cup oil
1/3 cup milk
1/4 cup chopped nuts - if desired

Mix all together. Bake fro 10 - 12 min @ 375F, or until golden brown.

Apple Juice for Jelly

For each cup of apple juice, you'll need about 4 small apples or about 16 oz.
TIP: Once the fruit is prepared and placed in the dampened cheesecloth lined sleeve, make sure to let the juice drip for several hours.

1. In a large stainless steel saucepan, place washed, quartered apples from which stem and blossom ends have been removed - DO NOT CORE. Add enough cold water to cover fruit, or about 1 cup for each lb of apples. Bring to a boil over high heat, stirring frequently. Reduce heat, cover loosely and boil gently, stirring and crushing apples occasionally, just until apples are softened, about 30 minutes. (do not overcook as it reduces flavor, color and strength of the pectin.)
2. Transfer apple mixture to a dampened jelly bag or a strainer lined with several layers of dampened cheesecloth set over a deep bowl. Let drip, undisturbed, for at least 2 hours or overnight to collect juice.

Apple Jelly - no pectin

So easy, less sugar.

4 cups Apple Juice
3 cups White Sugar
2 Tbsp  Lemon Juice

1. Prepare canner, jars and lids.
2. In a large, deep stainless steel saucepan, combine crab apple juice, lemon juice, and sugar. Boil hard, stirring frequently, until mixture reaches, 218F or 4F above boiling, depending on your elevation.
3. Quickly pour hot jelly into hot jars, leaving 1/4" head space. Wipe rim. Center lid on jar. Screw band down until resistance is met, then increase to fingertip tight.
4. Place jars in canner, ensuring they are completely covered with water. Bring to boil and process for 10 minutes. Remove canner lid. Wait 5 minutes, then remove jars, cool and store.