Stove-Top Baked Beans with Apple and Sun-Dried Tomatoes

These are not your average baked beans. In fact, I suppose that these are technically not "baked beans" at all as they are made entirely on the stove-top — with the nice effect of taking less time — but they have the same rich and comforting flavor as those more traditionally simmered in the oven. In fact, they have an even richer flavor with the addition of sun-dried tomatoes, apple and dried cranberries. For a special twist, I used pinto beans and included herbs and a dash of liquid smoke too.

Deep flavored with hints of sweetness and smokiness, this modern take on an old classic pairs really well with a side of rice and a lightly dressed leafy geen salad.

Stove-Top Baked Beans with Apple and Sun-Dried Tomatoes

Recipe by Lisa Turner Published on December 19, 2015 Simple stove-top "baked beans" with the rich, comforting flavor of classic baked beans and updated with the addition of sun-dried tomatoes, apples and cranberries Print this recipe Ingredients: 1 cup dried pinto beans (3 cups cooked or 2 14 oz cans) 4 sun-dried tomatoes 1 large apple, peeled, seeded and finely chopped 1 jalapeño, seeded and finely chopped 2 medium tomatoes, diced 4 teaspoons Dijon mustard 1 tablespoon molasses 1 tablespoon maple syrup 2 tablespoons apple cider vinegar 1 teaspoon paprika 1 teaspoon fresh rosemary, finely chopped (or 1/4 teaspoon dried) 1 teaspoon fresh thyme, finely chopped (or 1/4 teaspoon dried) 1/4 teaspoon liquid smoke 1/3 cup dried cranberries 1 teaspoon sea salt fresh cracked black pepper to taste Instructions: Rinse the pinto beans and soak for 8 hours or overnight in several inches of water. Drain and rinse, then transfer to a medium saucepan and cover with fresh water. Bring to a boil, reduce heat to medium-low, cover, and simmer for 45 minutes or until the beans are tender. Drain and set aside. Meanwhile, soak the sun-dried tomatoes in 1 cup of hot water for 30 minutes. Drain, reserving the soaking water, and chop. In a large saucepan, combine the sun-dried tomatoes along with their soaking water, apple, jalapeño, diced tomatoes, mustard, molasses, maple syrup, apple cider vinegar, paprika, rosemary, thyme, liquid smoke, cranberries and pinto beans. Bring to a gentle boil and then cover and simmer until the mixture thickens. This should take about 20 to 30 minutes. Stir in the salt and black pepper and garnish with a little more maple syrup if desired. Makes 4 to 6 servings

Other pinto bean recipes to enjoy from Lisa's Kitchen:
Refried Beans with Sun-Dried Tomatoes
Peanut and Cashew Pinto Chili with Corn and Avocado Salsa
Gingered Carrot and Pinto Bean Soup
Southern-Style Pinto Beans with Rice and Fried Eggplant

Quinoa Blueberry Bites

These little bites are essentially a muffin. As they are gluten-free, dairy-free and contain cooked quinoa and rice flour, they don't rise as much as the muffins that are typically baked in my kitchen. But that's not a bad thing. They certainly are packed full of goodness and natural sweetness. And moist. Enjoy them shortly after they come out of the oven for that melt-in-your-mouth experience, when the blueberries are still warm. The applesauce also makes a bolder flavor when they are fresh.

Quinoa Blueberry Bites

Recipe by Lisa Turner Published on March 3, 2015 Moist, gluten-free and dairy-free muffins packed with quinoa and seed goodness and applesauce and blueberry flavor Print this recipe Ingredients: 1 cup cooked quinoa (from 1/3 cup uncooked) 2 tablespoons chia seeds 2 tablespoons hemp seeds 1 cup almond milk 1 cup unsweetened applesauce 1/3 cup maple syrup or honey 2 tablespoons coconut or brown sugar 3 tablespoons coconut oil, melted 1 1/2 teaspoons vanilla 1 cup brown rice flour 4 teaspoons baking powder 1 teaspoon sea salt 3/4 cup fresh blueberries quinoa or rice flour for dusting the blueberries Instructions: Grease 12 muffin cups. Preheat an oven to 375°. In a small bowl, combine the almond milk with the chia and hemp seeds and set aside. In a medium bowl, combine the cooked quinoa, applesauce, maple syrup or honey, sugar, coconut oil and vanilla. Stir in the almond milk mixture. In another medium bowl, stir together the rice flour, baking powder and salt. Add the quinoa mixture to the bowl and stir until just combined. Toss the blueberries with the quinoa or rice flour and gently fold into the batter. Distribute the batter evenly into the prepared muffin cups. Bake in the oven for 20 to 25 minutes until a cake tester comes out clean. Let sit in the pan for 10 minutes and then remove from the tin and transfer to a wire rack to cool. Makes 12 muffins

More little bites from Lisa's Kitchen you are sure to enjoy:
Lime Biscuit Thins
Indian-Style Poppy Seed Wafers
Classic Blueberry Muffins
Cornmeal Honey Muffins

Gluten-Free Applesauce Raisin Muffins

I tend to eat small amounts throughout the day as opposed to large meals, so it's important for me to have quick solutions for breakfast and snacks. Muffins are always ideal to have on hand, especially when they are packed with protein and fiber like these cinnamon applesauce muffins with plump raisins. Eggless and made with chickpea flour, the muffins are suitable for those following gluten-free and vegan diets. Not that you have to be either vegan nor gluten-free to enjoy one or two. I could hardly wait for them to cool before I started to nibble. A little denser than muffins made with gluten flours, they are nonetheless soft and moist, with a bit of chewiness from the raisins and a slightly crisp exterior. Filling and satisfying if the urge to overindulge is resisted. My husband had two as part of his breakfast.

Gluten-Free Applesauce Raisin Muffins

Recipe by Lisa Turner Published on February 17, 2015 Moist dense muffins packed with protein, fiber and a wholesome applesauce and cinnamon flavor Print this recipe Ingredients: 3/4 cup chickpea (besan) flour 6 tablespoons coconut flour 1 1/2 tablespoons corn or potato starch 2 teaspoons ground cinnamon 2 teaspoons baking powder 1/2 teaspoon baking soda 1 tablespoon sesame or hemp seeds (optional) 1/4 teaspoon sea salt 1/3 cup coconut or brown sugar 2 tablespoons ground flax seeds 1 1/2 cups unsweetened applesauce 1/4 cup coconut oil, melted 1 teaspoon vanilla 1/2 cup raisins Instructions: Grease 12 muffin cups. Preheat an oven to 350°. In a large bowl, whisk together the flours, starch, cinnamon, baking powder, baking soda, sesame or hemp seeds if using, and salt until well combined. In a medium bowl, whisk together the sugar, flax seed, applesauce, coconut oil and vanilla until well blended. Let the mixture stand for 10 minutes. Make a well in the center of the dry ingredients. Add the applesauce mixture and stir until just blended. Gently fold in the raisins. Evenly divide the batter among the prepared muffin tin. Bake for 20 to 25 minutes or until the muffins turn golden and a cake tester comes out clean. Let cool in the pan for 10 minutes and then turn out onto a wire rack. Makes 12 muffins

More gluten-free muffins to try from Lisa's Kitchen:
Rice Muffins
Gingerbread Muffins
Quinoa Flour Muffins with Roasted Red Peppers and Goat Cheese

Barley Muffins with Apple and Cashew Pieces

Muffins are one of my favorite quick breads to make because they are easy to put together and there are endless possibilities to keep your taste buds interested. There is nothing like a nice basketful of muffins to provide nourishment throughout the day. Not only do they make for a quick breakfast, they are a wonderful portable snack to take to work for break time, and when I am hungry in the evening but fussy about what I might want, muffins will usually do the trick.

In this case, I wanted something a little different and incorporated some barley and cashews, along with apples that make up the fruit component, for an especially nourishing and healthy alternative to store-bought sugar-filled cakes masquerading as muffins as I know them. Not there is anything wrong with indulging your sweet tooth from time to time, but if you want to eat cake, well eat cake and you can still have your muffin and eat it too.

Probably some of the most unique muffins I have made in a long time, I was especially delighted with the layers of texture from the grain, seeds, nuts and fruit — chewy, crunchy and soft sensations in the mouth with each bite. Little sweetener is needed here to make these a treat and you might not be able to stop at one, especially if you are lucky to enjoy one fresh out of the oven.

Barley Muffins with Apple and Cashew Pieces

Recipe by Lisa Turner Published on January 15, 2014 Soft, chewy and crunchy apple and pearl barley muffins with lightly toasted sesame seeds and cashew pieces — nourishing and not-too-sweet Print this recipe Ingredients: 1/4 cup sesame seeds, lightly dry roasted 1/4 cup cashew pieces, lightly dry roasted 1 1/2 cups spelt flour or unbleached white flour 1/2 cup cake flour or another 1/2 cup spelt or white flour 1 1/2 teaspoons baking powder 1/4 teaspoon baking soda 1/2 teaspoon sea salt scant 2 tablespoons brown sugar or coconut sugar 1 1/2 cups cooked pearl barley 1 small apple, peeled and finely sliced 3/4 cup buttermilk 1/4 cup maple syrup or honey 1 large egg 1 teaspoon vanilla extract 1/2 teaspoon almond extract 4 tablespoons unsalted butter, melted Instructions: Lightly toast the sesame seeds and cashew pieces in a dry unoiled skillet or saucepan over medium-low heat, tossing or stirring frequently, until lightly browned. Set aside. Preheat an oven to 400° and grease 12 muffin cups. In a large bowl, combine the flours, baking powder, baking soda, salt and sugar. Stir in the barley and use a fork to break up the barley and mix everything together well. Stir in the apple, sesame seeds and cashew pieces. In a small bowl, whisk together the buttermilk, maple syrup or honey, egg, and vanilla and almond extracts until smooth but not frothy. Pour this into the flour and barley mixture, along with the melted butter, and stir until everything is moistened and just combined. Take care not to overmix. Distribute the batter evenly into the prepared muffin tins. Fill 10 for larger muffins and 12 for smaller muffins. Bake for about 20 minutes or until the tops of the muffins are nicely browned and a cake tester inserted into the middle of a muffin comes out clean. Let sit in the pan for a few minutes and then transfer to a wire rack to cool. Makes 10 to 12 muffins

More savory quick breads you are sure to enjoy from Lisa's Kitchen:
Apple Cheddar Scones
Classic Blueberry Muffins
Mini Gruyere Scones
Quick and Easy Cornbread Muffins

On the top of the reading stack: 660 Curries by Raghavan Iyer

Audio Accompaniment: Aes Dana

Baked Apple-Blueberry Oatmeal Breakfast Pudding

Rolled oats baked with cinnamon and nutmeg, apples, blueberries, almonds, and whole fat yogurt and milk! Yes, this simple breakfast pudding is not only as delicious as it sounds but it's also a power-packed way to start your day with an energy-rich helping of protein, fats and fiber in addition to a healthy dose of antioxidants, vitamins and minerals too.

Soaking oats overnight in yogurt helps break down the complex proteins in grains, such as avenin, into simpler components that are much more easily digested by the body, and the soaking process causes the grains to bake into a wonderfully soft bread-pudding-like texture. The scent of cinnamon wafting through your breakfast kitchen is also extraordinarily inviting, and the pudding is naturally sweet enough to serve as a treat or dessert — the small amount of added honey or maple syrup is really quite optional. It's a great way to get your kids to start eating oats.

Consider using any combination of baking spices, fresh or dried fruits and nuts in this recipe.

Baked Apple-Blueberry Oatmeal Breakfast Pudding

Recipe by Lisa Turner Published on May 30, 2012 A simple, healthy and naturally sweet baked oat porridge pudding with apples, blueberries and spices Print this recipe Ingredients: 1 1/2 cups rolled oats 2 cups whole fat plain yogurt 1 apple, chopped 1/2 teaspoon ground cinnamon 1/4 teaspoon ground ginger 1/4 teaspoon ground nutmeg 1/2 teaspoon baking powder 1/2 teaspoon sea salt 1/4 cup slivered almonds 2 cups whole milk 1/4 cup honey or maple syrup (optional) 1 teaspoon vanilla 1 1/2 cups fresh or frozen blueberries Instructions: In a large bowl, combine the oats and yogurt. Cover with a clean dish towel and let stand overnight at room temperature. Generously butter a 9 × 9 ceramic or glass baking or 2-quart casserole dish. Scatter the chopped apples over the bottom of the dish and bake at 375° for 30 minutes or until tender and lightly browned. Remove from the oven and turn the oven temperature down to 350°. In a small bowl, combine the cinnamon, ginger, nutmeg, baking powder, salt, and half the almonds. In a separate medium bowl, whisk together the milk, honey or maple syrup if using, and vanilla. Whisk in the dry ingredients until combined. Pour the mixture into the oats and stir to combine. Sprinkle half the blueberries over the apples in the baking dish, and gently spoon in the oat mixture. Scatter the remaining blueberries and almonds over the top, and bake uncovered for 40 minutes or until the top is browned and the pudding is slightly set (it will finish setting while it's cooling, but it should not be too liquid-y either). Remove from heat and let stand for 10 minutes. Serve warm with cream, added fruit or nuts, or by itself. Makes 6 servings

More breakfast oat ideas from Lisa's Kitchen:
Apple-Oatmeal Breakfast Streusel Cake
Oat Porridge for Two
Oat Porridge and Fruit
Chai Spice Oatmeal
Lemon Curd Oatmeal

Apfelpfannkuchen (Baked German Apple Pancake)

Also known as a "Dutch Baby" in much of the United States, this sweet eggy apple treat speaks directly to my weakness for baked pancakes. Rising like a soufflé and turning a beautiful golden brown color in the oven, the pancake gently falls when removed and quickly fills the kitchen with the tempting aroma of brown sugar, cinnamon and nutmeg. Perfect for warming the flesh and spirit on a cool autumn morning, or even for serving as dessert, the "apfelpfannkuchen" is worth the little time and effort it requires. Weekends deserve a treat such as this.

Apfelpfannkuchen (Baked German Apple Pancake)

Recipe by Lisa Turner Published on November 19, 2011 A soft, sweet baked soufflé-like baked apple pancake with the inviting homey aromas of brown sugar, cinnamon and nutmeg — wonderful for breakfast or for dessert Print this recipe Ingredients: 1/2 cup unbleached all-purpose flour 1 tablespoon sugar 1/2 teaspoon baking powder pinch of sea salt 4 large eggs 1 cup whole milk 2 tablespoons melted butter 1 teaspoon vanilla 1/2 teaspoon ground nutmeg 1/4 cup butter 1/4 cup brown sugar 1/2 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1 large apple, cored and cut into thin slices 1/4 cup brown sugar Instructions: In a large bowl, mix the flour, sugar, baking powder and salt. Mix in the eggs until combined. Stir in the milk, followed by the melted butter, vanilla and nutmeg. Let the batter rest for 30 minutes to an hour. Preheat an oven to 425°. On the stove, melt the butter in a large 10-inch cast-iron or oven-safe skillet over low heat, and use a brush to coat the sides of the pan. Meanwhile, combine 1/4 cup of brown sugar with the cinnamon and nutmeg. Sprinkle the mixture over the bottom of the skillet and then line the pan with slices of apple. Sprinkle the remaining 1/4 cup of brown sugar over the apples. Turn up the heat to medium-high and let the pan sit for a few minutes until the brown sugar starts to bubble. Remove the pan from heat, and gently pour the batter over the apples. Place the pan in the preheated oven and bake for 15 minutes, then reduce the heat to 375° and bake for 10 more minutes or until the pancake is a deep golden brown and a toothpick inserted in the pancake comes out clean. Remove from heat and slide a rubber spatula around the edges to loosen the pancake from the sides. Serve hot or warm. Leftover pancake can be wrapped in aluminum foil and refrigerated for up to 2 days, then reheated at 300° for 15 - 20 minutes. Makes one 10-inch pancake

Other baked breakfast delights from Lisa's Vegetarian Kitchen:
Baked Blueberry & Peach Pancakes
Baked Cherry-Stuffed French Toast with Cherry-Orange Sauce
Baked Strawberry Pancakes
Baked Strawberry Ricotta French Toast

On the top of the reading stack: cookbooks

Audio Accompaniment: Trentemoller vs. Massive attack

Sour Cream Apple Muffins

I made these sweet, moist sour cream and apple muffins for my dear father-in-law and husband and received rave reviews … I think a streusel topping makes any baked good an extra treat. A little more complicated than your usual quick bread, but well worth the effort. Perfect for breakfast, lunch or dessert and not too sweet either. This savory girl does not enjoy an overload of sugar, but I do like a decent sized muffin. Moist, sublime and comforting as we await winter here in Canada. Brrr. Turn on the oven and keep warm. Much better to occupy your kitchen than your local park.

Tart Apple Muffins with Sour Cream

Recipe by Lisa Turner Adapted from The Best Quick Breads Published on November 6, 2011 Sweet delicious sour cream and apple muffins with a wonderful streusel topping (who doesn't like that?) Print this recipe Streusel topping: 1/2 cup lightly packed brown sugar 1/3 cup unbleached white flour 1/2 stick (4 tablespoons) cold unsalted butter Muffins: 2 cups unbleached white flour 3/4 cup white sugar 1 tablespoon baking powder 3/4 teaspoon baking soda 1 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/4 teaspoon ground allspice 1/4 teaspoon ground cloves 1/4 teaspoon sea salt 1/2 cup chopped walnuts 1 tablespoon dried cranberries 2 large eggs 4 tablespoons unsalted butter, melted 1 1/2 cups sour cream 2 cups cored and chopped tart green apples Instructions: Grease 12 muffin cups with butter. To prepare the streusel topping, combine the brown sugar, flour and butter in a small bowl. Cut the butter into small pieces using a pastry cutter. Set aside. In a large bowl, combine the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, allspice, cloves, salt, walnuts and dried cranberries. In another medium sized bowl combine the eggs, melted butter, and sour cream and whisk until well combined. Add the apples, sour cream and egg mixture to the dry ingredients. Stir until just combined. Do not over mix. Spoon the batter evenly into the prepared muffin pan and then sprinkle the streusel over top. Bake in an preheated 375° oven for 20 - 25 minutes until the top of the muffins are browned and a cake tester comes out clean. Makes 12 muffins

On the top of the reading stack: cookbooks

Audio Accompaniment: Hope Sandoval

Spiced Sour Cream Apple Muffins with Dried Apricots and Pistachios

Perfect for breakfast, lunch or dessert, these slightly sweet muffins are surely a delight for any occasion. I prefer to use spelt flour for a grainy texture that reminds me of cornmeal. Spicy, savory, with a hint of sweetness, these plump muffins are sure to please your palate and fill your tummy. No regrets here. Apple treats are always a crowd-pleaser and you just might want to ignore your friends for a day or two and gobble up the whole batch. Kefir or Greek yogurt works well in place of the sour cream if desired, though I like the tart, thick flavor of sour cream.

Spiced Sour Cream Apple Muffins with Dried Apricots and Pistachios

Recipe by Lisa Turner Published on May 19, 2011 Moist spiced apple muffins with delicious little pieces of dried apricot and pistachios topped with a sweet brown sugar streusel Print this recipe Streusel topping: 1/3 cup brown sugar 1/3 cup unbleached white or spelt flour 1/4 cup (1/2 stick) cold unsalted butter Muffins: 2 cups unbleached white or spelt flour 1/2 cup sugar 1 tablespoon baking powder 3/4 teaspoon baking soda 1 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/4 teaspoon ground allspice 1/4 teaspoon ground cloves 1/4 teaspoon sea salt 1/2 cup raw pistachios, chopped 3 tablespoons finely chopped dried apricots 2 large eggs 4 tablespoons (1/4 cup or 1/2 stick) melted butter 1 1/2 cups sour cream 2 apples, peeled and sliced Instructions: To prepare the streusel topping, combine the sugar and flour in a small mixing bowl. Cut in the butter with a pastry cutter or knife and fork until the butter resembles small crumbs. Set aside. Preheat an oven to 375° and grease or butter 12 standard muffin cups. In a large bowl, combine the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, allspice, cloves, salt, pistachios and apricots. In a medium bowl, whisk together the eggs, butter and sour cream. Make a well in the center of the dry ingredients. Pour in the egg mixture, add the chopped apples, and stir until just combined. Divide the batter between the prepared muffin cups. Top each muffin with the streusel mixture. Bake for 20 to 25 minutes or until the muffins are nicely browned and a cake tester comes out clean. Leave the muffins in the pan for 5 minutes, then transfer to a wire rack and serve warm or at room temperature. Makes 12 muffins

More muffin recipes you will enjoy from Lisa's Kitchen:
Cherry Blueberry Muffins
Blueberry Goat Cheese Muffins
Quick and Easy Cornmeal Muffins
Cherry Vanilla Ricotta Muffins

Audio Accompaniment: Ryan Elliott

Apple Pie Tart

My husband just loves pie, and when he comes across a recipe that makes his tummy growl he passes it along. In this case I was intrigued because I have never made a pie without a pie plate before. A cross between a tart and a pie, this pastry filled full of the goodness of apples is baked on a baking sheet. The pastry was easy to work with and any combination of apples can be used, though it is best to use apples that are especially good for baking, such as tart Cortlands, Empires and Granny Smiths as they tend to soften up better in baked goods without getting mushy. A combination of tart and firm apples works best here.

Thanks to my husband for finding and collaborating with me on this delightful idea that encouraged me to use up some extra apples in the crisper. Serve with a scoop of ice cream or if you really want to get decadent, sprinkle the cooked pie with extra-old Cheddar cheese and broil for 5 minutes or until the cheese is melted and bubbles. Certainly a fine Easter treat.

Apple Pie Tart

Recipe by Lisa Turner Published on April 23, 2011 Easy apple pie baked on a sheet in a simple folded pastry without fussing over pie shells Print this recipe Pastry: 1 cup all-purpose flour 1 tablespoon sugar 6 tablespoons cold butter, cut into pieces 2 1/2 to 3 tablespoons cold water Filling: 2 tablespoons brown sugar 1/2 teaspoon ground cinnamon 4 apples, peeled and sliced 1 tablespoon honey 1 tablespoon unsalted butter, cut into pieces Instructions: Prepare the pastry in a food processor by pulsing together the flour, sugar and butter until the mixture resembles crumbs. Add the water a teaspoon at a time and process until the dough comes together. Wrap the dough in plastic wrap and refrigerate for 30 minutes. When the dough has chilled, preheat an oven to 400° and line a baking sheet with parchment paper. Combine the cinnamon and brown sugar in a small bowl. Roll the dough out on a lightly floured surface into a round 12-inch circle. Transfer to the prepared baking sheet. Arrange the apple slices on the dough, leaving an inch or so at the edges of the dough to gather up. Drizzle the apples with honey and sprinkle the brown sugar and cinnamon over top. Scatter the butter pieces on top. Fold up the edges of the dough to create an approximately 1-inch border. Bake for 30 to 40 minutes or until the pastry is nicely browned and the apples are tender and browned slightly on the edges. Let cool for 15 minutes before serving. Serve hot, warm or cold. Makes 6 servings

More delightful pies from Lisa's Vegetarian Kitchen:
Concord Grape Pie
Pumpkin Pie
Baked Cheese and Tortilla Pie with Jalapeños, Corn and Pinto Beans

Apple Cheddar Scones

I'm just barely making the deadline for No Croutons Required this month, even though it is my turn to host. The theme this month is breads that go well with soups and salads. I can't think of a nicer bread right now than this simple but wonderfully soft and delicious batch of scones with both fresh and dried apples and a light sprinkling of fresh grated Cheddar cheese to go with it — an easy and much less sweet biscuit version of the famous apple pie with Cheddar cheese. Many thanks for the idea of these scones to Ashley of the now sadly defunct Eat Me, Delicious blog.

Apple Cheddar Scones

Recipe by Lisa Turner Adapted from Eat Me, Delicious Published on July 19, 2010 Simple, soft and delicious breakfast, tea or dessert scones with fresh and dried apple and fresh grated Cheddar cheese Print this recipe Ingredients: 1 3/4 cups unbleached white or spelt flour 1/3 cup yellow cornmeal 2 tablespoons sugar 1 tablespoon baking powder 1/4 teaspoon baking soda 1 teaspoon ground cinnamon 1/4 teaspoon sea salt 1/2 cup (1 stick) cold unsalted butter, cut into small pieces 1 large egg 1/2 cup cold buttermilk 1/4 cup cold apple cider or unsweetened apple juice 3/4 cup grated Cheddar cheese 1/2 cup dried apples, finely chopped 1/2 small fresh apple, shredded Instructions: Preheat an oven to 400° and butter or line a baking sheet with parchment paper. Whisk together the flour, cornmeal, sugar, baking powder, baking soda, cinnamon and salt in a large bowl. Make a well in the center of the ingredients. Cut the butter into the dry ingredients with a pastry cutter until the butter resembles small peas. In a small bowl, beat the egg, buttermilk and apple cider or juice together until frothy. Add the liquid ingredients to the flour mixture, stir until just combined, and then fold in the cheese, dried apples and shredded apple. With floured hands, shape the dough into rounds and transfer to the prepared baking sheet. Bake for 15 to 20 minutes or until golden brown. Take care not to over-bake. Makes 12 scones

Other quick breads you are sure to enjoy from Lisa's Vegetarian Kitchen:
Jalapeno Cheddar Scones
Cheddar Parmesan Scones with Dill
Graham Crackers

On the top of the reading stack: Healthy South Indian Cooking

Audio Accompaniment: the terrible racket of the street being torn up in front of the house