Golden Apple Oatmeal

• 1/2 cup (about 1/2 medium) diced sweet apples
• 1/3 cup each apple juice and water
• 1/8 tsp. salt (optional)
• Dash each ground cinnamon and nutmeg
• 1/3 cup quick-cooking rolled oats, uncooked

Combine apples, juice, water and seasonings; bring to boil. Stir in rolled oats; cook one (1) minute. Cover and let stand several minutes before serving. Makes a 1 cup serving.

Nutritional Analysis Per Serving: Calories, 180; Fiber, 4 g; Cholesterol, 0 mg; Sodium, 25 mg. Percent calories from: Protein, 10%; Carbohydrate, 80%; Fat, 10%.

Apple Oatmeal Pancakes

• 1 cup all purpose flour
• 2 Tbsp. baking powder
• 1/4 tsp. salt
• 1/2 cup oats
• 1 Tbsp. brown sugar
• 1 egg beaten
• 1 cup milk
• 1/2 cup grated Pennsylvania apples
• 3 Tbsp. butter
• Stick butter to grease griddle

Whisk together dry ingredients in a bowl.

In a separate bowl, combine milk and butter. Add eggs to liquid and whisk, the add apples and stir. Add the liquid to the dry mixture and stir until just combined. Let sit 5-10 minutes.

Heat griddle on the stove top on low heat. Butter the griddle.

Using one-quarter cup measuring cup, pour batter into small circles, about 4-5 inches. Let the pancake cook until bubbles have burst and flip.

Re-grease griddle with butter between batches of pancakes.

Festive Apple Cranberry Bread

• Vegetable cooking spray
• 1 3/4 cups all-purpose flour
• 1 tsp. baking powder
• 1/4 tsp. baking soda
• 1/4 tsp. salt
• 1/2 cup sugar
• 1/2 cup finely grated carrots
• 1/2 cup applesauce
• 1/4 cup egg substitute
• 2 Tbsp. vegetable oil
• 1/3 cup dried cranberries

Lightly spray bottom of 8”x4”x2” loaf pan with vegetable cooking spray.

In a large bowl, sift flour, baking powder, baking soda and salt.

In a medium bowl, combine sugar, carrots, applesauce, egg substitute, and vegetable oil.

Combine applesauce mixture with flour mixture until moistened; fold in cranberries.

Pour batter into loaf pan; bake at 350 degrees for 45-50 minutes, or until toothpick inserted in center of loaf comes out clean.

Allow bread to cool in pan for 10 minutes; remove and cool completely on rack. Wrap in aluminum foil and store overnight at room temperature before slicing.

Makes 16 servings.

Nutritional Analysis per serving: 92 calories, 2g fat, 0mg cholesterol.

Fresh Orange Compote with Granola

• 2 oranges, peeled, separated into segments, halved
• 1 Pennsylvania apple, diced
• 1/2 cup seedless red or green grapes, halved
• 1 banana, peeled, thinly sliced
• 2 Tbsps. fresh squeezed orange juice
• 1/2 cup fat-free or low-fat granola cereal

In a medium bowl, toss together orange half segments, apple, grapes, banana, and orange juice.  Sprinkle granola over mixture; toss lightly.  Serve immediately as dessert, for breakfast topped with low-fat yogart, or drained over lettuce as a salad.  Makes 6 servings. 

Nutritional Analysis Per Serving:  Calories, 102; Cholesterol, 0 mg; Fat, 1 g; Fiber, 2 g; Sodium, 1 mg; percent calories from fat, 8%.

Swiss Muesli 

• 1 1/2 cups rolled oats
• 1 1/2 cups water
• 2 cups shredded unpeeled Pennsylvania Apples
• 1 1/2 cups (about 9 ounces) pitted prunes, whole or halved
• 2 Tbsp. honey
• 2  Tbsp. lemon juice
• 1/2 tsp. cinnamon
• fresh fruits (sliced banana, Pennsylvania apples, pineapple; orange segments) chopped almonds or pecans

Combine oats, water, shredded apples, prunes, honey, lemon juice, and cinnamon.  Cover and refrigerate overnight.  In the morning, spoon some of the muesli into a cereal bowl.  Top with your choice of fresh fruits and nuts.  Serve with a dollop of plain yogurt or milk, if desired.  Muesli can be stored in covered container in refrigerator for several days.  Makes 6 servings.

Nutritional Analysis Per Serving:  Calories, 218; Fat, 2 g; Cholesterol, 0 mg; Fiber, 4 g; Sodium, 5 mg; percent calories from fat, 7%.

Easy Breakfast Parfait

• 1 1/3 cups unsweetened applesauce
• 1 cup (about 6 ounces) pitted prunes
• 1 1/2 cups natural wheat and barley cereal
• 1 pint plain non-fat yogurt
• 4 pitted prunes, for garnish

Combine applesauce and 1 cup of prunes.  For each serving, in a 9 to 10 ounce stemmed goblet, layer 1/4 cup cereal, 1/4 cup yogurt, 1/2 cup applesauce-prune mixture and another 1/4 cup yogurt.  Top with 2 Tbsp. cereal and garnish with a prune.  Serve immediately, or refrigerate up to 4 hours before serving.  Makes 4 servings.

Nutritional Analysis Per Serving:  Calories, 377; Fat, 1 g; Cholesterol, 2 mg; Fiber 9g; Sodium, 345 mg; percent calories from fat, 2%.