Wednesday, September 24, 2014

A+ for Apples

Applepalooza 2014 is soon heading our way and we are SO excited.  And so, as I mull over what to make, I gathered all of the apple recipes posted here on my blog.

And I'm hoping we add more this weekend!!



Patricia’s Apple Pie
Now this is my signature apple pie, made for all holidays. And as Grandma always used to say, “Apple pie without cheese is like a hug without a squeeze!” DP didn’t believe until she tried it (now there's always a hunk of cheddar in the house during apple season).

3/4 cup brown sugar
1/2 teaspoon nutmeg
6 sliced, peeled apples
1/4 cup flour
1/2 teaspoon cinnamon
pie crust (I use store bought) and crumb topping

Peel and slice apples, soaking in water and lemon juice to prevent browning. Heat oven to 425°F. Mix sugar, flour, nutmeg, and cinnamon. Stir in apples. Cover with crumb topping. Cover edge of pie with aluminum foil, shiny side out. Bake 40-50 minutes, removing foil for last 10 minutes.

Crumb Topping

1 cup flour
1/2 cup firm margarine
1/2 cup packed, crumbly brown sugar

Mix with fork and sprinkle on top of pie.

college roommate


Miss B's Swedish Apple Pie

3-5 apples, peeled and sliced (any kind or a mix)
1 cup plus 1 teaspoon sugar, divided
1 teaspoon cinnamon
3/4 cup butter, melted (1/2 cup works, too)
1 cup flour (AP or whole wheat; haven't tried with GF but think it could work)
1 egg
1/2 cup chopped nuts (optional; we've also added Craisins or raisins)

Fill a greased 9' pie plate 2/3 full of apple slices. Sprinkle with 1 tsp sugar and 1 tsp. cinnamon.

Combine remaining ingredients into batter and pour over apples.

Bake at 350F for 45 minutes.

N.B.  We have also added 1/2 cup or more of oats to the batter, to make it more like a crisp; use the full amount of butter in that case.

Miss B from playgroup


Apple Crisp
lemon juice
½ cup flour
½ cup brown sugar
1 cup oatmeal
¼ teaspoon cinnamon and nutmeg to taste
¼ cup butter
cranberries (optional)
chopped pecans (optional)

            Mix and bake in greased pan at 375°F for approximately 30 minutes.
            Alternates:  We don’t even measure anymore, just make enough mixture to cover apples.  Also, this can be made with other fruits, including pitted cherries, raspberries, and blackberries.

Mommy Hungry

Piggy's Polka-Dot Cake

nonstick coking spray or margarine

3 cups flour plus 3 tablespoons flour
1 cup milk
1 tsp. vanilla
3 tsp. baking powder
1 tsp. salt
1 apple
4 eggs
1 Tbsp. grated orange rind
2 cups sugar
1 ½ cups margarine (3 sticks)
1 cup chocolate chips

[Note:  Directions are paraphrased from the book.]
Heat the oven to 350F.  Grease a 9x13 cake pan with cooking spray.  Sprinkle flour inside the pan.
Sift and mix together flour, baking powder and salt.
Combine milk and vanilla in separate bowl.
Peel and core one apple and chop into tiny pieces.  Set aside, along with chocolate chips and grated orange peel.
Beat margarine and sugar together in a large bowl until creamy.
Add eggs beat well.
Add flour mixture and milk alternately, starting and ending with flour.  Beat well.
Stir in chocolate chips, chopped apple and grated orange peel.
 Pour into prepared pan.
Bake 40-45 minutes or until toothpick comes out clean.  
Put on wire rack to cool. 
When completely cool, frost with chocolate icing.

 from A Cake All for Me by Karen Magnuson Beil (sans recipe for chocolate frosting, which my kids didn't want)


Miss R's Apple Crumb Cake

1 1/2 cups sugar
2 teaspoons vanilla
2 eggs
1 1/2 sticks butter, softened
2 teaspoons baking powder
3 cups flour
1 can apple pie filling--she uses Comstock (frozen fruit doesn't work)

Preheat oven to 350F.

Mix all ingredients except apple pie filling and form into a dough ball. Divide ball in two.

Grease a 9x13 pan. Press one dough ball into pan. Spread apple filling over dough. Crumble other ball in teaspoon-size crumbs over the top. Sprinkle with cinnamon.

Bake for 40-45 minutes.

Miss R

Apple Enchilada Dessert

1-21 oz can apple pie filling
6-8" flour tortillas
1 teaspoon ground cinnamon
1/3 cup margarine or butter
1/2 cup white sugar
1/2 cup packed brown sugar
1/2 cup water (some suggest reducing to 1/3 cup)

Preheat oven to 350. Spoon fruit evenly onto all tortillas, sprinkle with cinnamon. Rollup tortillas and place seam-side down on lightly greased 8x8 pan. Bring margarine, sugars, and water to a boil in a medium saucepan. Reduce heat and simmer, stirring constantly for 3 minutes. Pour sauce evenly over tortillas; sprinkle with extra cinnamon on top, if desired. Bake in preheated oven for 20 minutes (some suggest adding an extra 10 minutes baking time or broiling for 5 minutes at the end).

Makes 6 large enchiladas. May be cut in half to serve 12.


Apple Butter Monkey Bread

2 (12 ounce) cans refrigerated biscuits
2/3 cup sugar
2 tablespoons cinnamon
1/2 cup butter
1/2 cup brown sugar
1/2 cup sugar
1/2 cup Apple Butter
3 apples, peeled, cored, and chopped
1. Separate biscuits and cut in quarters. In a bowl, combine sugar and cinnamon. Roll biscuit pieces and chopped apples in cinnamon sugar to coat, and drop them in a greased Bundt pan. Make sure they are distributed evenly.
2. On the stove top, heat the butter, brown sugar and sugar to a boil until sugar is dissolved. Remove from heat and stir in Apple Butter. Pour mixture over the dough, and bake in a pre-heated 350 degree oven for 30 minutes. Let stand 10 minutes, turn upside down onto serving plate, and remove pan. adapted by Mommy Hungry


Layered Caramel Apple Dip

whipped cream cheese
caramel (topping or dip)
granola (like Aurora brand)
Granny Smith apples, sliced

Spread cream cheese at the bottom of a pie plate, then spread on caramel topping.  Sprinkle on thick layer of granola.  Used sliced apples for dipping.



8 oz. carton (1 c.) dairy sour cream2 tbsp. brown sugar1 tsp. cinnamon
Combine in a small bowl. Cover. Refrigerate 1 to 2 hours to blend flavors. Serve with fresh fruit (1 cup).


Mama Teacher's Famous Fruit Dip
I love, love, love this dip.  And finally got the recipe for it on the last day of the year 2008!

2-6 oz containers Yoplait Light Yogurt, Very Vanilla
2 tablespoons fat free cream cheese
1 teaspoon cinnamon

In a microwave-safe bowl, combine all ingredients.  Heat for 45 seconds in microwave.  Stir an dmicrowave an additional 40 seconds.  Serve with fruit for dipping.

Mama Teacher


Patricia’s Fruit Dip
I tried my first nectarine with this dip—and now I like nectarines a lot!  From that trip to San Antonio with my friend Sharon.

8 oz. block of cream cheese, softened
1 jar (16 oz.) marshmallow cream

            Blend and chill.

my college roommate


            2 1/3 cups King Arthur Unbleached All-Purpose Flour
            1 2/3 cups granulated sugar
            2 teaspoons baking soda
            3/4 teaspoon salt
            1 teaspoon ground cinnamon + 1/4 teaspoon each ground ginger and ground nutmeg
            2 large eggs
            1/2 cup (8 tablespoons) unsalted butter, softened
            4 cups peeled, cored, chopped apple, about 1 1/3 pounds whole apples 
            1 cup diced toasted walnuts or pecans (we skipped these and added more apples)
            7 tablespoons unsalted butter 
            2/3 cup brown sugar
            1/4 teaspoon salt
            1/4 cup milk
            2 1/4 cups confectioners' sugar
            3/4 teaspoon vanilla extract 

Preheat the oven to 325°F. Grease and flour a 9" x 13" pan.
To make the cake: Mix all of the ingredients except the apples and nuts in a large bowl.
Beat until well combined; the mixture will be very stiff, and may even be crumbly.
Add the apples and nuts, and mix until the apples release some of their juice and the stiff mixture becomes a thick batter, somewhere between cookie dough and brownie batter in consistency.
Spread the batter in the prepared pan, smoothing it with your wet fingers.
Bake the cake for 45 minutes, or until a cake tester or toothpick inserted into the center comes out clean, or with just a few wet crumbs clinging to it.
Remove the cake from the oven and place it on a rack to cool completely; don't remove the cake from the pan.
To make the frosting: Melt the butter in a small pan over medium heat. Stir in the brown sugar and salt and cook, stirring, until the sugar melts.
Add the milk, bring to a boil, and pour into a mixing bowl to cool for 10 minutes.
After 10 minutes, stir in the confectioners' sugar and vanilla. Beat well; if the mixture appears too thin, add more confectioners' sugar. Spread on the cake while frosting is still warm.
Yield: about 2 dozen servings.
Tips from our bakers
            To toast nuts, place them in a single layer in a cake pan. Bake in a preheated 350°F oven for 6 to 9 minutes, until they're golden brown and smell "toasty."
            To guarantee lump-free frosting, sift confectioners' sugar before adding to the butter mixture. Usually all the lumps disappear as you beat the frosting; but to guarantee no lumps at all, sift the sugar first.


Fruit Torte
¾ cup sugar
½  cp butter (unsalted or margarine)Add
1 cup flour, sifted
pinch of salt
teaspoon baking power
2 eggs

Place in 9-inch ungreased spring form pan.  Add to top and cover entire surface with one of the following or a combination of:
24 halves pitted Italian Plums (skin side up)
1  pint blueberries
Sliced Apples
Sliced peaches
(In winter, frozen or canned blueberries or peaches may be substituted.  If using canned, drain and wash off syrup well.)

Sprinkle top with
1-2 Tablespoons sugar
1 Teaspoon or more Cinnamon
Drizzle lemon juice
Flour (if fruit is very juicy)

Bake at 350˚F for 40-45 minutes. 
Delicious when served with whipped cream or vanilla ice cream.  Best served slightly warm.  Refresh in oven, if desired.

May be refrigerated or frozen for several months well wrapped.  Bring to room temperature and reheat @ 300˚ until warm.

Miss CA

Applesauce Cake

2 ounces dried apple -- cut in 1/2-inch pieces
1 cup apple cider
1 1/2 cups unbleached flour
1 teaspoon baking soda
2/3 cup sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1 cup unsweetened applesauce -- at room temperature
1 large egg -- at room temperature, lightly beaten
1/2 teaspoon salt
8 tablespoons unsalted butter -- melted and cooled
1 teaspoon vanilla extract

***For Streusel Topping:
Following recipe for cake through step 2. In step 3, measure 2 tablespoons sugar-spice mixture into medium bowl. Add 2 tablespoons brown sugar, 1/3 cup chopped pecans or walnuts, and 1/3 cup old-fashioned or quick oats. Work in 2 tablespoons softened unsalted butter by rubbing mixture between fingers until fully incorporated. Pinch mixture into hazelnut-sized clumps and sprinkle evenly over batter before baking.

1. Adjust oven rack to middle position; heat oven to 325 degrees. Cut 16-inch length parchment paper or aluminum foil and fold lengthwise to 7-inch width. Spray 8-inch square baking dish with nonstick cooking spray and fit parchment into dish, pushing it into corners and up sides; allow excess to overhang edges of dish.

2. Bring dried apples and cider to simmer in small saucepan over medium heat; cook until liquid evaporates and mixture appears dry, about 15 minutes. Cool to room temperature.

3. Whisk flour and baking soda in medium bowl to combine; set aside. In second medium bowl, whisk sugar, ginger, and cardamom. Measure 2 tablespoons sugar-spice mixture into small bowl, add crystallized ginger, and set aside for topping.

4. In food processor, process cooled dried-apple mixture and applesauce until smooth, 20 to 30 seconds, scraping sides of bowl as needed; set aside. Whisk egg and salt in large bowl to combine. Add sugar-spice mixture and whisk continuously until well combined and light colored, about 20 seconds. Add butter in three additions, whisking after each. Add applesauce mixture and vanilla and whisk to combine. Add flour mixture to wet ingredients; using rubber spatula, fold gently until just combined and evenly moistened.

5. Turn batter into prepared pan, smoothing top with rubber spatula. Sprinkle reserved 2 tablespoons topping evenly over batter. Bake until wooden skewer inserted in center of cake comes out clean, 35 to 40 minutes. Cool on wire rack to room temperature, about 2 hours. Run knife along cake edges without parchment to release. Remove cake from pan by lifting parchment overhang and transfer to cutting board. Cut cake and serve.

from Cooks Illustrated


Apple Cider Doughnuts
SPECIAL EQUIPMENT: You will need a mini bundt baking pan with 6 or 12 cavities or a 6 or 12 cavity doughnut baking pan.

approximately 3 tbsp sugar for baking pans
hazelnut oil* for baking pans (or vegetable oil)
2 cups all-purpose flour
1½ tsp baking powder
1½ tsp baking soda
½ tsp salt
2 tsp ground cinnamon
½ tsp grated nutmeg
1 large egg, lightly beaten
2/3 cup packed brown sugar
½ cup apple puree (that's applesauce)
1/3 cup pure maple syrup
1/3 cup apple cider
1/3 cup plain yogurt
3 tbsp hazelnut oil* or vegetable oil

ICING (optional)--I just used superfine sugar.
1 cup icing (confectioner’s) sugar, sifted
1 tsp vanilla extract
1-2 tbsp milk

*Hazelnut oil is basically oil that is pressed from hazelnuts that possesses a delicate nutty and buttery flavour. If hazelnut oil is not available, you can substitute with macadamia oil or vegetable oil.

Preheat oven to 190ºC or 375F.
Brush cavities of a mini bundt pan or doughnut pan with hazelnut oil.
Sprinkle with sugar, shaking out excess. (MY NOTE: This didn't oil-sugar step didn't work well for me--the first batch of doughnuts didn't release so I just started spraying the pan with cooking spray and skipped the sugar; worked perfectly).
In a mixing bowl, whisk together flour, baking powder, baking soda, salt, cinnamon and nutmeg; set aside.
In another bowl, whisk together egg, brown sugar, apple puree, maple syrup, cider, yoghurt and hazelnut oil.
Add dry ingredients and stir just until moistened.
Divide the batter among the prepared mini bundt pan or doughnut pans, filling only about halfway up the pans.
Bake for 10 to 15 minutes, or until the tops spring back when touched lightly.
Loosen edges and turn the doughnuts out onto a rack to cool.
MY NOTE: When still warm, roll in superfine sugar instead of icing them.
If required, clean the pans then re-coat it with oil and sugar.
Repeat with remaining batter.

Combine the icing sugar, vanilla and 1 tbsp of milk in a small bowl.
Mix until the icing is of a drizzling consistency. If not, add more milk.
Turn over the doughnuts into the bowl of icing and dip for about 5 seconds until the tops are completely covered.
Return to wire rack to allow icing to set.
from ilovemilkandcookies


Caramel Apples

2 bags or 100 pieces wrapped square caramels
1/4 cup water

Melt caramels in water in medium saucepan over medium heat. Transfer to crockpot. Serve with apples on a stick or apple slices. Can also top with rice krispies, nuts, coconut, jimmies, or whatever you like. Careful, it hardens quickly. You can also add half and half (1 1/3 cups) to make a creamier caramel dip.

paraphrased from the Kraft caramel bag


Mystery Apple Cake

2 cups chopped apples
1 cup sugar
1 1/2 cup flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon
1 cup chopped nuts (optional)

Sift dry ingredients over nuts and apples in a bowl. Mix 1 egg, 2/3 cup mazola oil, and 1 teaspoon vanilla together. Pour over and mix well with dry ingredients. Mixture will be stiff. Spread in a greased 8 or 9" pan. Bake for 45 minutes at 325F.

Frosting: combine 1 cup powdered sugar, a half stick of butter (softened) and a 3 oz. package of cream cheese (at room temperature). Mix until smooth and spread on cake.

NOTE: The mysterious thing about the cake is the fact that it is delicious despite unorthodox method of preparation.

Mama Teacher


Apple Bars by Miss J
  • 2 c all-purpose flour
  • 1/2 c sugar
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 c butter or margarine
  • 2 egg yolks -- beaten
  • 4 med apples, pared, cored and sliced -- (4 c)
  • 3/4 c sugar
  • 1/4 c all-purpose flour
  • 1 tsp ground cinnamon
  • 1 egg white-- slightly beaten

  1. Combine the 2 c flour, the 1/2 c sugar, the baking powder, and salt; Cut in butter till crumbs are the size of small peas.
  2. Stir in egg yolks.
  3. Divide mixture in 1/2.
  4. Press 1 1/2 over bottom of 15x10x1" Baking pan.
  5. Combine apples, remaining sugar and flour and cinnamon.
  6. Arrange over bottom crust.
  7. Crumble remaining dough over apples.
  8. Brush egg white over all.
  9. Bake @ 350°F for 40 min.
  10. Cool.
  11. Drizzle with thin powdered sugar icing if desired.
  12. Cut in bars.


Miss L's Quick Stovetop Apple Crisp

15 medium apples
1 stick butter
2 tablespoons molasses or brown sugar
1 teaspoon cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
3 cups quick oats

Core and slice apples. Melt butter in pan. Add sugar and spices. Cook with apples until soft. Add oats and cook until soft. Serve warm.

Variations: Pear; apple-Chinese pear; add cranberries; substitute granola for oats; add sunflower seeds, pumpkin seeds, or nuts; sprinkle with crystallized ginger to serve.

Miss L


Apple Muffins

1 large egg

1/4 cup vegetable shortening, melted
1/2 cup sugar
2 1/2 cups apples, chopped
2 cups flour
4 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 cup milk
1 tablespoon sugar
1/2 teaspoon cinnamon

In a bowl, combine egg, melted shortening, and 1/2 cup sugar, stirring well. Add apples and mix well. In smaller bowl, combine flour, baking powder, salt, and 1/2 teaspoon cinnamon. Add to the egg mixture alternately with milk, beginning and ending with flour mixture. Combine 1 tablespoon sugar and 1/2 teaspoon cinnamon and sprinkle over muffins. Bake at 375F for 20-25 minutes. Makes 1 dozen muffins.

Mama Teacher


Apple-Cranberry Pie

premade crust

For the filling, combine the following:

6-8 medium apples
1/2 cup cranberries
1/4 cup sugar
2 teaspoons flour
2 teaspoons cinnamon
1/8 teaspoon nutmeg
1/8 teaspoon ground cloves
pinch ground ginger
Dot with 2 tablespoons butter

For the topping, combine:

2 teaspoons sugar
1 teaspoon cinnamon
Spread egg, butter, or water wash on top crust. Sprinkle with topping.

Bake 350F for 1 hour or until you see filling bubbling through the vents.

Cool and sprinkle with confectioner's sugar (optional).

Church Miss L


Here's the Apple Gingerbread recipe:

1/4 cup butter, melted

2 large apples, sliced
1/4 cup brown sugar
1/3 cup butter, melted
1/2 cup molasses
1/2 cup sugar
1/3 cup brown sugar
1 egg
2 cups white flour
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon ginger
1/2 teaspoon cloves
1/2 teaspoon salt
1/4 teaspoon nutmeg
3/4 cup hot tea

Melt 1/4 cup butter in 9" square pan (in oven as it heats up). Slice apples over the butter and sprinkle with 1/4 cup brown sugar. Combine butter, sugars, molasses and egg in large bowl. Sift dry ingredients and add alternately with tea. Bake at 350 degrees for 45-50 minutes. Let stand for 10 minutes and turn out onto platter. Excellent served warm.

Miss M from Church


Gram Lowry's Applesauce Cake

2 cups sifted flour

1 tsp baking soda
3/4 tsp salt
3/4 tsp cinnamon
1/4 tsp cloves
1/2 cup shortening
1 cup firmly packed brown sugar*
1 egg
1 cup apple sauce
1 1/2 tsp grated lemon rind
3 Tbsp vinegar
1 cup seedless raisins

*recipe calls for light brown sugar, i used what i had on hand...dark brown sugar, tasted fine.

Sift flour, baking soda, salt and spices.

Cream shortening until soft and smooth.
Add sugar gradually, creaming until light and fluffy.
Add egg and beat until very light
Combine applesauce, lemon rind, and vinegar and add alternately with dry ingredients, beating well after each addition. 
Stir in raisins.
Turn into greased 8x8x2 inch pan.
Bake at 350 degrees (moderate oven) for 45 minutes.
Frost with your choice OR dust with confectioner's sugar.

Sew and Sow



3 lbs Granny Smith apples, peeled, cored, and sliced (we used Ginger Golds)
1/2 cup brown sugar
1 1/2 tablespoons lemon juice
1 1/2 teaspoons ground cinnamon

Spray inside of slow cooker with cooking spray. Combine apples, sugar, and lemon in slow cooker and toss to mix. Cover and cook on high heat for 3-4 hours. Mash apple mixture until smooth (we skipped this part). Sprinkled with cinnamon and mix well. Serve warm or refrigerate and serve cold.

Note: we cooked the cinnamon in with the apples, having misread the recipe, but I don't think it hurt it any. And it smelled so good.

Jyl Steinback, The Busy Mom's Slow Cooker Cookbook


Mulled Cider

1 gallon sweet cider or hard cider*
9 whole cloves
9 whole allspice
6 cinnamon chips

Simmer the above for 3 hours over low heat, skimming the top as necessary. The cider should then be cooled and set for 24 hours. Before serving, simmer for 1 hour. Heat a poker cherry red and quench it in the cider as it is simmering. Do this once more immediately before serving.

(*If hard cider is difficult to obtain, use sweet cider and add 2/3 quart applejack and 1/3 quart brandy immediately before serving as the spirit will dissipate if heated in the cider.)

Note: To serve as a Yard of Flannel, add heavy cream and rum!


Maple-Apple Cider Sorbet
3 cups fresh apple cider (or apple juice)
1 cup sugar
1/2 cup maple syrup
juice of 1 lemon

Bring cider to a simmer.  Add sugar and syrup and dissolve.  Refrigerate overnight.

Add lemon juice and freeze in ice cream machine according to directions.  It will be soft but ready to eat or it can be frozen for 2 hours for a firmer treat.

(Option:  Instead of maple syrup, use 1 1/2 cups sugar and add 1 teaspoon orange zest and 1/2 teaspoon cinnamon with the sugar for Spiced Cider Sorbet.)

Bruce Weinstein, The Ultimate Ice Cream Book

"Zapple" Bars


5 1/2 cups peeled and diced zucchini
1/2 cup fresh lemon juice
2/3 cup packed light brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
2 1/2 cups unbleached all-purpose flour
1 1/4 cups granulated sugar
1/2 teaspoon salt
1 cup unsalted butter, cut into pieces
1 teaspoon pure vanilla
In a nonreactive saucepan, combine the zucchini and lemon juice. Bring to a boil over medium-high heat. Reduce the heat and simmer until tender, about 10 minutes. Add brown sugar, cinnamon, and nutmeg. Simmer, stirring, for 1 to 2 minutes, until slightly thickened.
Preheat oven to 350F. Butter 9 x 13" baking pan.
To make crust, in a food processor, combine the flour, sugar, and salt. Add the butter and vanilla. Process until the mixture resembles coarse crumbs. Press half of the crust mixture into the prepared pan and bake for 10 minutes.
Spread the zucchini mixture evenly over the crust. Crumble the remaining crust mixture evenly on top of the zucchini. Bake for 35-40 minutes, until golden brown.
Cool completely on a wire rack before cutting into bars.
The Classic Zucchini Cookbook
Note: A similiar recipe called Sweet Zucchini Crumble appears in the Farmer John's Cookbook, using 4 1/2 cups flour, 3 cups sugar, 1/2 teaspoon salt, 1 1/2 cups butter, 6-8 cups zucchini (4 large), 2/3 cup lemon juice (about 3), 1 teaspoon ground cinnamon, and 1/4 teaspoon ground nutmeg. Directions are almost exactly the same.
Skillet Apples at the Ivy House (adapted)

4 medium cooking apples, Peel, core and slice
1/3-cup real butter (we used less)
½ cup sugar (we used less, and brown)
2 tablespoons cornstarch (didn't have this)
1 ½ cups water (skipped this too)
[Mama added some nutmeg]

Make a sauce be melting the butter in a 10 inch skillet over medium heat; stir in sugar. And cornstarch. Mix well and add the remaining ingredients.

Add apples to the sauce cover and cook over medium heat. Occasionally spoon the sauce over the apples as they cook.

Serve warm with and top with fresh ground nutmeg.

This is a highly requested recipe at the Ivy House.

[Basically, since our recipe was adapted, the instructions are:  melt butter and sugar together in skillet.  Add peeled, cored, and sliced apples.  Sautee until reach desired consistency.  I like them soft.  Best served warm).


Apple Crisp for the Crockette

2-3 small apples, peeled and sliced
6 tablespoons butter, melted plus 1 tablespoon butter, unmelted
3/4 cup oatmeal (I am using up my awful quick-cooking oats)
2-3 tablespoons brown sugar
nutmeg and cinnamon to taste
nuts, dried fruit such as craisins or raisins, optional (I'd only add about 1/4 cup or so)

Rub inside of small slow cooker (Crockette) with 1 tablespoon unmelted butter.

Mix melted butter, oatmeal, brown sugar, and spices. Layer alternately with sliced apples and any nuts or dried fruit.

Cook on HIGH for 2 hours or LOW for 3 hours.

Serve warm with cream, ice cream, whatever you like.

Mommy Hungry


Toasty Oats with Cider Syrup

4 cups real apple cider, refrigerated
2 cups old-fashioned rolled oats
1/2 cup heavy cream

Put 2 cups of apple cider in a small saucepan.  Bring to a boil, lower the heat to medium, and cook until the cider is reduced to 1/2 cup, about 25 minutes.  Set aside  This can be made one day ahead and reheated gently.

To make the oatmeal:  in a medium saucepan, put the remaining 2 cups of cider, 1 1/2 cups of water, and 1/4 teaspoon salt.  Bring to a boil.  Lower the heat to medium and add the oatmeal.  Cook over medium heat for 5 minutes, stirring frequently.  Add 2 tablespoons of the heavy cream.  Cook for 1 or 2 minutes longer, until the oatmeal is the desired thickness.

Meanwhile, whip the remaining cream.  Serve oatmeal with whipped cream and maple syrup.

Rozanne Gold, Kids Cook 1-2-3

Apple Slices

Peel apples.  Slice and remove seed circle.  Put in ziploc/bowl and squeeze lime juice all over slices.  Oven at 350 (I had it at 325 and I think that was too low). Cover baking sheet with foil (spray or grease cause they will stick).  Prep a bowl of cinnamon sugar to your taste.  Take slices and dip one side in sugar mix.  Place sugar side up on sheet and back to your liking.  40 minutes would make the thin slices crispy.  Experiment with how your family likes them.  I prefer thicker and still a little juicy, but original recipe called for crispy (and no lime juice-I added that for more of a tart taste).  Also, next time I'll add some grated nutmeg to the sugar mix, and use big apples to make it easier to cut out the middle and make true circles.  

Relax this week, my friend.  Seems like you've been quite a busy camper!  Thanks again for your hospitality yesterday - the mulled cider was banging!


Salted Caramel Apple Bars
Shortbread Crust
            1/2 cup (115g) unsalted butter, melted
            1/4 cup (50g) granulated sugar
            1 teaspoon vanilla extract
            1/4 teaspoon salt
            1 cup (125g) all-purpose flour 
Apple Filling
            2 large apples, peeled and thinly sliced (1/4 inch thick)1
            2 Tablespoons all-purpose flour
            2 Tablespoons granulated sugar
            1 teaspoon ground cinnamon
                        1/8 teaspoon ground nutmeg
            1/2 cup (40g) old-fashioned oats
            1/3 cup (70g) packed light or dark brown sugar
            1/4 teaspoon ground cinnamon
            1/4 cup (30g) all-purpose flour
            1/4 cup (60g) unsalted butter, cold and cubed
      caramel sauce

            Preheat the oven to 300°F (149°C). Line the bottom and sides of an 8-inch square baking pan with aluminum foil or parchment paper, leaving enough overhang on all sides. Set aside.

            Make the crust: Stir the melted butter, granulated sugar, vanilla, and salt together in a medium bowl. Add the flour and stir until everything is combined. Press the mixture evenly into the prepared baking pan. Bake for 15 minutes while you prepare the filling and streusel.

            Make the apple filling: Combine the sliced apples, flour, granulated sugar, cinnamon, and nutmeg together in a large bowl until all of the apples are evenly coated. Set aside.

Make the streusel: Whisk the oats, brown sugar, cinnamon, and flour together in a medium bowl. Cut in the chilled butter with a pastry blender or two forks (or even with your hands) until the mixture resembles coarse crumbs. Set aside.
            Remove the crust from the oven, and turn the oven up to 350°F (177°C). Evenly layer the apples on top of the warm crust. It will look like there are too many apple slices, so layer them tightly and press them down to fit. Sprinkle the apple layer with streusel and bake for 30–35 minutes or until the streusel is golden brown.
            Remove from the oven and allow to cool for at least 20 minutes at room temperature, then chill in the refrigerator for at least 2 hours (or overnight). Lift the foil or parchment out of the pan using the overhang on the sides and cut into bars. I usually cut them into 16 smaller bars, but you can cut them into 12 larger bars. Once cut, drizzle some salted caramel sauce on top of each. These apple pie bars can be enjoyed warm, at room temperature, or even cold.

Make ahead tip: The bars will stay fresh in an airtight container in the refrigerator for 3 days. You can freeze the bars for up to 3 months. Then, thaw overnight in the refrigerator before serving and drizzling with caramel.

Notes:  I like to use two different kinds of apples for a more complex flavor. I typically use 1 tart apple variety such as Granny Smith, and 1 sweeter apple variety such as Pink Lady. You'll end up with about 3-4 cups. A little more or less is OK, based on your preference of filling.

Larger batch: Recipe can easily be doubled and baked in a 9x13 pan. Bake for 45-55 minutes and cool completely as directed in this recipe.

Apple Bourbon Bunt Cake

2 sticks unsalted butter 226 grams, at room temperature, plus more to grease pan
2 ½ cups all-purpose flour 315 grams, plus more to dust the pan
3 tablespoons (30 grams) plus 1/2 cup (80 grams) bourbon or rye whiskey
½ cup (90 grams) candied ginger, chopped
1 ¾ cup (330 grams) light brown sugar
4 large eggs, at room temperature
2 teaspoons (8 grams) baking powder
1 teaspoon (5 grams) baking soda
1 ½ teaspoons (3 grams) ground cinnamon
1 teaspoon (5 grams) fine sea salt
½ teaspoon grated nutmeg
1 cup (227 grams) sour cream
1 tablespoon (15 grams) vanilla extract
1 ½ teaspoon (5 grams) finely grated lemon zest
2 medium Granny Smith apples about a pound, 454 grams, peeled, cored, and coarsely grated
1 cup (120 grams) finely chopped, toasted pecans
½ cup (100 grams) granulated sugar
Juice of 1/2 lemon (20 grams)

Heat the oven to 325 degrees. Grease and flour a 12-cup bundt pan. In a small bowl, combine 3 tablespoons bourbon and the candied ginger. Let stand 10 minutes.
In the bowl of an electric mixer fitted with the paddle attachment, beat together the brown sugar and remaining butter on medium-high speed, until light and fluffy, about 5 minutes. Beat in the eggs, 1 at a time, until incorporated.
In a separate bowl, whisk together the remaining flour with the baking powder, baking soda, cinnamon, salt and nutmeg. In a separate bowl, whisk together the sour cream and vanilla. Pour in the bourbon from the ginger mixture (reserve ginger) and whisk until smooth. Stir in zest.
With the mixer on medium speed, add the dry mixture and sour cream mixture to the wet mixture in three additions, alternating between the two. Fold in the ginger, apples and pecans. Scrape the batter into the prepared pan. Bake until the cake is golden brown and a skewer inserted into the cake comes out dry, about 1 hour 10 minutes. Cool in the pan 20 minutes, then run a paring knife around the sides of the pan to release the cake; cool, flat side down, on a wire rack.
While the cake cools, combine the 1/2 cup granulated sugar and 1/2 cup whiskey in a small saucepan. Over low heat, gently stir until the sugar dissolves. Stir in the lemon juice and take off the heat.
While the cake cools, make 10 slits on top with a paring knife and pour half the bourbon-sugar mixture on the still-warm cake. When the cake is fully cool, flip it and pour the rest of the glaze on the other side, then flip again to serve.

Paula Deen’s Apple Crisp
10 cups apples, peeled and sliced
1/4 cup lemon juice
3 tablespoons lemon zest, divided
3/4 cup granulated sugar
1/2 cup golden raisins
1 1/2 sticks butter
1 1/4 cups all-purpose flour
1 1/2 cups light brown sugar
1 1/2 cups oats
1 tablespoon cinnamon
1 teaspoon nutmeg
1 teaspoon ground cardamom
vegetable oil, (or cooking spray)

Combine apples, lemon juice, 1 tablespoon zest, sugar and golden raisins in a bowl.

In another bowl, cut the butter into the flour and stir in the light brown sugar, oats, 2 tablespoons lemon zest, cinnamon, nutmeg and cardamom.

Spray interior of camp Dutch oven with cooking spray or wipe with vegetable oil. Spread apple mixture in bottom of camp oven. Top with topping mixture. Bake at 350° by placing 8 coals under and 16 on lid. Continue cooking until apples are cooked and topping is brown. Serve warm with ice cream or whipped cream.

            2 1/3 cups King Arthur Unbleached All-Purpose Flour
            1 2/3 cups granulated sugar
            2 teaspoons baking soda
            3/4 teaspoon salt
            1 teaspoon ground cinnamon + 1/4 teaspoon each ground ginger and ground nutmeg
            2 large eggs
            1/2 cup (8 tablespoons) unsalted butter, softened
            4 cups peeled, cored, chopped apple, about 1 1/3 pounds whole apples 
            1 cup diced toasted walnuts or pecans (we skipped these and added more apples)
            7 tablespoons unsalted butter 
            2/3 cup brown sugar
            1/4 teaspoon salt
            1/4 cup milk
            2 1/4 cups confectioners' sugar
            3/4 teaspoon vanilla extract 

Preheat the oven to 325°F. Grease and flour a 9" x 13" pan.
To make the cake: Mix all of the ingredients except the apples and nuts in a large bowl.
Beat until well combined; the mixture will be very stiff, and may even be crumbly.
Add the apples and nuts, and mix until the apples release some of their juice and the stiff mixture becomes a thick batter, somewhere between cookie dough and brownie batter in consistency.
Spread the batter in the prepared pan, smoothing it with your wet fingers.
Bake the cake for 45 minutes, or until a cake tester or toothpick inserted into the center comes out clean, or with just a few wet crumbs clinging to it.
Remove the cake from the oven and place it on a rack to cool completely; don't remove the cake from the pan.
To make the frosting: Melt the butter in a small pan over medium heat. Stir in the brown sugar and salt and cook, stirring, until the sugar melts.
Add the milk, bring to a boil, and pour into a mixing bowl to cool for 10 minutes.
After 10 minutes, stir in the confectioners' sugar and vanilla. Beat well; if the mixture appears too thin, add more confectioners' sugar. Spread on the cake while frosting is still warm.
Yield: about 2 dozen servings.
Tips from our bakers
            To toast nuts, place them in a single layer in a cake pan. Bake in a preheated 350°F oven for 6 to 9 minutes, until they're golden brown and smell "toasty."
            To guarantee lump-free frosting, sift confectioners' sugar before adding to the butter mixture. Usually all the lumps disappear as you beat the frosting; but to guarantee no lumps at all, sift the sugar first.

Apple Rosettes
                        1-2 sheets puff pastry
                        1/4 cup cream cheese
                        3 tbsp sugar
                        1 apple
                        1 tbsp lemon juice
                        3 tbsp water

                        Take out the core and thinly slice the apple.
                        Combine the apple slices with lemon juice and water in a bowl and microwave 3 minutes. Cool the bowl in some ice water. Pat dry the apple slices of excess moisture and set aside.
                        Roll out the puff pastry and cut into 4 even strips. 
                        Spread cream cheese and sprinkle on sugar onto the puff pastry strips. 
                        Arrange the apple slices and sprinkle cinnamon on top.
                        Fold the pastry puff in half lengthwise and roll them up. Place in greased muffin tins.

Bake for 40 minutes at 375 degrees F.
Miss CA

Homemade Caramel Apples--made by a friend's daughter, via Land of Lakes
1 cup finely chopped peanuts, optional
1/2 cup butter
2 cups brown sugar
1 cup corn syrup
dash salt
14 oz. sweetened condensed milk
1 teaspoon vanilla
10 tart apples, washed and dried

Butter waxed paper; set aside. 
Place peanuts into bowl. Set aside.
Melt butter in 2-quart saucepan; add brown sugar, corn syrup and salt. Cook over medium heat, stirring occasionally, 10-12 minutes or until mixture comes to a full boil. Stir in sweetened condensed milk. Continue cooking, stirring occasionally, 20-25 minutes or until small amount of mixture dropped into ice water forms a firm ball or candy thermometer reaches 245°F.  Remove from heat; stir in vanilla.
Dip apples into caramel mixture. Dip 1 end of each apple into peanuts. Place onto prepared waxed paper.


Pork and Apples—sauté pork and cook in butter with sliced apples


Curried Apple Lentil Soup
Update: I added 2 cups of water and probably 1+ teaspoon more salt. I thought it was delicious.

5 cups water
1 cup brown lentils
1 cup red lentils
1 apple, peeled and chopped
1 small onion, chopped
1 tablespoon sweet curry powder
1/2 teaspoon garlic powder
1 teaspoon salt

Combine in 3-4 quart slow cooker and cook on LOW for 6-8 hours.


Spiced Lentils with Spinach and Apples

2 cups dried lentils
5 cups water
1 cup chopped onion
2 stalks celery, minced
1 teaspoon ground cumin
2 teaspoon dry mustard
1 tablespoon minced fresh ginger
1 teaspoon ground coriander
1/2 teaspoon turmeric
3 tablespoons fresh lemon juice
3 large cloves garlic, minced
1 teaspoon salt
freshly ground black pepper
1/2 lb spinach , chopped
2 medium-sized green apples (Granny Smith or Pippin), peeled and chopped

Boil lentils in water and then reduce heat to low, partially covered, and simmer 15 minutes.

Add onion, celery, cumin, mustard, ginger, coriander, and turmeric. Cover and cook for 10 minutes more, then add lemon juice and garlic. Cover and cook again for 10 minutes, or until lentils are tender.

Stir in salt and add peppers to taste. Add spinach and apples at the end so they only cook slightly.

Mollie Katzen, Enchanted Broccoli Forest

Apple Cheddar Leek Quiche
Single Pie Crust (prebake as per directions on box if purchased, or prebake weighted for 15 minutes at 350)
Leeks (I used 3) chopped
Apples (I used 2 Macouns - but would try granny smiths, mutsus, golden delish) peeled and chopped
Butter or Olive Oil (About a TBSP)
Pepper (we don't use salt)
Ground Nutmeg (I grate it myself)
5 eggs
1 c cream/half n half or your choice (I used light cream)
1 cup shredded cheddar (I used New York sharp shredded by Cabot - my favorite dairy company).

Bake your pie crust.  While doing that, saute leeks and apples with butter in frying pan.  While sauteing that, beat eggs and cream, add pepper and nutmeg.  When apples are soft, and leaks are browned, they are done.  Pie crust is done too by now.  Add apples and leaks and cheddar to egg mix, pour into pie crust, bake at 350 for about 40 minutes.  Quiche will be puffy when you take it out of the oven, then settle a bit.  I used a toothpick to make sure it was done in middle.

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