Sharing with Sherry-Cooking Columnist-Sherry Esser

Monday, September 9, 2019 | 9:34 AM


Apples are abundant everywhere, all types, and ready for purchase and family approval.  Saturdays would be a great time to share two fall favorites to help the weekend become special to the family.  One would be Baked Apple Donuts bringing fall to the breakfast table and Rocky Road Banana Pudding that will add memories to the dinner table.  Both of these recipes will become family favorites and in demand, and you can just whip them up with ease.

Baked Apple Donuts

3 cups unsifted all purpose flour

f1 3/4 cups sugar, divided

3 1/2 tsp baking powder

1/2 tsp salt

1/2 tsp grated orange peel

1/4 tsp ground nutmeg

1 1/4 cups butter or margarine

1 cup grated golden delicious apple, peeled cored and coarsely chopped

1 cup vanilla flavored yogurt

2 large eggs, beaten

1 tsp ground cinnamon

Heat oven to 350 degrees.  Grease 24 muffin cups or line muffin cups with paper liners.  In a large bowl, combine flour, 1 cup sugar, baking powder, salt, orange peel and nutmeg.  With pastry blender cut in 3/4 cup (1 1/2 sticks) butter until mixture resembles coarse meal.  In medium bowl, combine apple, yogurt and eggs; add to flour mixture stirring until just combined.  Spoon batter into prepared muffin cups; bake 20 to 25 minutes or until center spring back when gently pressed.  Meanwhile, melt remaining 1/2 cup (1 stick) butter and combine remaining 3/4 cup sugar with cinnamon .  Cool donuts in pan 5 minutes.  Remove from pan and cool until able to handle; roll tops of donuts in melted butter then cinnamon-sugar mixture and serve.   Makes 24 donutes

Rocky road Banana Pudding

1 pkg (4 serving size) chocolate pudding and pie filling mix (not instant)

2 cups low fat milk

2 Dole Bananas, peeled and sliced

2 cups miniature marshmallows

1/2 cup chopped walnuts

Combine pudding mix and milk in saucepan.  Prepare pudding according to pkg directions.  Cool.  Fold bananas, marshmallows and nuts into cooled pudding Makes 6 servings