FALL FOOD FESTIVAL
24 APPLE RECIPES
Recipe Swap - October 29, 1997
RECIPES IN THIS FILE:
Apple Cobbler
Heritage Apple Cake
Apple Stuffing For Poultry
Applesauce Snack Cake
Caramel Apple Cake
Maple-Glazed Gingersnap Apple Pie
Apple Oatmeal Bars
Chopped Apple Cake with Orange Glaze
Microwave Baked Apples
Apple Crisp (with a cranberry variation)
Apple Bundles
Spiced Pear-Apple Sauce
Vicki's Mom's Apple Slices
Applesauce-Spice Drop Cookies
Baked Apple Pancake
Butterscotch Walnut Apples on Sticks
Apple-Almond Coffee Cake
Upside Down Apple Pie
Apple Cheddar Quiche
Apple-Spice Bars
Nutty Chocolate Apples
Apple and Cheddar Cheese Crisp
Bohemian Apple Waffles
Celery Root and Apple Salad (Germany)
APPLE COBBLER
Source: Taste of Home magazine
Makes 12-16 servings
3 cups all-purpose flour
1 cup sugar, divided use
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup butter or margarine
2 eggs
1 tablespoon vanilla extract
3 to 4 tablespoons milk
8 cups thinly sliced peeled baking apples
2 tablespoons quick-cooking tapioca
1/2 teaspoon ground cinnamon
FOR THE TOPPING:
1 tablespoon milk
3/4 teaspoon sugar
1/4 teaspoon ground cinnamon
In a bowl, combine flour, 1/4 cup sugar, baking powder and salt. Cut in butter until crumbly.
In another bowl, lightly beat eggs and vanilla; add to crumb mixture. With a fork, gently mix in milk to moisten. Stir until dough forms a ball. Press half of the dough into the bottom of a greased 13x9x2-inch baking pan. Chill the remaining dough.
Toss apples with tapioca, 1/2 teaspoon cinnamon and remaining 3/4 cup sugar; place over dough in pan. Set aside.
On a lightly floured surface, roll chilled dough to fit top of pan. Place over apples. Brush with milk. Combine 3/4 teaspoon sugar and 1/4 teaspoon cinnamon; sprinkle on top.
Bake at 350 degrees F for 45-50 minutes or until apples are tender and crust golden.
HERITAGE APPLE CAKE
From: charli
Absolutely excellent!
1 1/2 cups flour
2 tsp. baking powder
1 1/2 cups sugar, divided use
2 eggs
2/3 cup vegetable oil
1/4 cup orange juice or water
1 tsp. vanilla
3 apples, peeled and sliced
2 tsp. ground cinnamon
Ice cream or whipped cream (optional, for serving)
Preheat oven to 350 degrees F. Grease a 9-inch springform pan or a square cake pan.
Combine flour and baking powder; set aside.
Whisk 1 cup sugar, eggs, oil, juice (or water) and vanilla together.
Stir in the baking powder and flour mixture. Spread half of the cake batter in the prepared pan; place apple slices on top.
Sprinkle apples with a mixture of the remaining 1/2 cup sugar mixed with cinnamon (reserve a bit for the top). Spread the apple cinnamon layer with the rest of the cake batter, sprinkle with reserved sugar mixture.
Bake until done, about 50 minutes.
Serve as is or with a bit of ice cream or whipped cream.
APPLE STUFFING FOR POULTRY
From: Jeanne, OH
Apple-raisin Bread, dried and broken or cut into pieces*
1/2 cup finely chopped celery
1/2 cup finely chopped onion
2 Granny Smith apples, peeled and chopped (it's a lot, don't short here!)
Chicken stock or stock homemade from giblets
1 or 2 large beaten egg (or equivalent egg substitute)
Celery seed, sage, salt and pepper, to taste
Combine everything but stock, eggs and seasonings, then add stock slowly (1/2 cup at a time) mixing lightly with wooden spoon to not crush bread. When bread just gets moist, add beaten egg. (Sometimes I add two eggs if I'm stuffing a very large bird). Continue adding stock, allowing time before adding more, so the bread can soak up the stock as you go. The dressing should be VERY wet when done (not dripping, but like an unbaked bread pudding). Gently mix in sage, celery seed and salt/pepper to taste.
Spoon loosely into the poultry, truss and bake according to weight and timing recipes for your poultry of choice! Sorry, different birds require different temps and times...check your favorite cookbook!
If you have extra dressing after stuffing the bird, put in greased casserole dish and bake with the bird...you'll need to baste with more stock regularly to keep it moist!
*I prefer Brownberry brand bread. It won't be the same with white, wheat or other types of bread!
RECIPE NOTES:
- The extra apples add even more moisture to the dressing, making it dense and cake-like when done. Therefore, eggs are a necessity to this recipe, so make sure to follow proper precautions for preparing, stuffing and cooking the poultry immediately! Also, the quantity of apples flavors the meat of the poultry being used.
- Feel free to add more celery or onions depending on the weight of the poultry...I often cook more in the stock as well.
APPLESAUCE SNACK CAKE
Source: Martha Stewart Living TV Show, October 5, 1997
Makes 1 (10-inch) cake, 10-12 servings
1 cup (2 sticks) plus 3 tablespoons unsalted butter, divided use (plus softened butter to coat pan)
2 cups plus 1/4 cup superfine sugar, divided use
2 1/2 cups homemade or purchased applesauce
2 3/4 cups plus 3 tablespoons all-purpose flour, divided use
1 1/2 teaspoons ground cinnamon, divided use
1/2 teaspoon ground nutmeg, divided use
Pinch ground cloves
Pinch salt
1 3/4 teaspoons baking powder
1 cup chopped pecans, toasted (about 4 ounces)
1 teaspoon pure vanilla extract
2 tablespoons Calvados, a French apple brandy (regular brandy can be substituted)
1 large apple, peeled and very thinly sliced (1 cup)
1/4 cup light brown sugar
1/4 teaspoon ground ginger
Heat oven to 325 degrees F. Brush a 10-inch springform pan with soft butter. Coat the entire pan with 1/4 cup superfine sugar, lightly tap out excess sugar, and set pan aside.
Combine 1 cup butter and remaining 2 cups superfine sugar in bowl of an electric mixer fitted with a paddle attachment. Beat on medium speed, scraping down the sides with a rubber spatula, until mixture is light and fluffy, about 5 minutes.
Carefully fold in the applesauce. Do not over mix; set aside.
Sift together 2 3/4 cups flour, 1 teaspoon cinnamon, 1/4 teaspoon nutmeg, cloves, salt and baking powder. Fold the dry ingredients and pecans into the applesauce mixture. Add the vanilla, Calvados, and apple slices, and mix until just combined. Transfer the batter to the prepared springform pan.
Combine the remaining 3 tablespoons butter, 3 tablespoons flour, 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, brown sugar, and ginger in a small mixing bowl. Mix with fingers until just combined and crumbly, and sprinkle lightly over the batter.
Place cake in oven, and bake until a cake tester inserted into the center of the cake comes out clean, about 1 hour and 50 minutes. Let stand until completely cool.
CARAMEL APPLE CAKE
Source: Robin Hood Flour Recipes, 1995
From: Linda/Tennessee
Makes 12 servings
2 1/2 cups flour
2 cups sugar
2 tsp. salt
1/2 tsp. baking powder
1 1/2 tsp baking soda
1 1/4 cups evaporated milk, divided use
1/3 cup water
2 eggs, slightly beaten
2 cups chopped peeled apples
1/3 cup packed brown sugar
1 cup flaked coconut
1/2 cup nuts
20 caramel candy squares, unwrapped
Preheat oven to 350 degrees F. Grease a 13x9-inch baking pan.
Combine flour, sugar, salt, baking soda and baking powder and baking soda in a large bowl; set aside.
Combine 1/2 cup of the evaporated milk, 1/3 cup water and eggs. Add the apples.
Stir apple mixture into the flour mixture, mix well and spread into prepared cake pan.
Sprinkle brown sugar, then coconut and nuts over top.
Bake at 350 degrees F for 40-45 minutes or until done.
Meanwhile combine remaining 3/4 cup evaporated milk and caramels in a small saucepan. Cook and stir over low heat until mixture is smooth.
Pour caramel mixture over baked cake while it's still hot. Cool completely before slicing.
MAPLE-GLAZED GINGERSNAP APPLE PIE
Source: Lisa Lepsy
From: Linda/Tennessee
Makes 1 (9-inch) pie, 8 servings
Pastry for 1 (9-inch) double-crust pie, unbaked
6 cups thinly sliced, peeled apple, divided use
1/2 cup crushed gingersnap cookies
1/2 cup black walnuts, chopped
1/2 cup sugar
1/4 cup packed brown sugar
1/2 teaspoon ground cinnamon
1/4 cup butter or margarine, melted
1/4 cup maple syrup
Line a 9-inch pie pan with the bottom crust.
Place half of the THINLY sliced apples in the crust; set aside.
In a mixing bowl, combine gingersnap crumbs, nuts, sugars, cinnamon and butter; sprinkle half over apples in crust. Top with remaining apples and remaining sugar mixture. Set aside.
Roll out remaining pastry to fit top of pie. Cut a few slits in pastry, place over apples and seal.
Cover LOOSELY with foil and bake at 375 degrees F for 35 minutes.
Meanwhile, bring syrup to a gentle boil in a small saucepan.
Remove pie from oven; remove foil and brush hot syrup over pie and into vents. Return pie to oven and bake, uncovered, 20 minutes longer. Serve warm.
APPLE OATMEAL BARS
From: Velma, TN
Makes 20 bars
1/2 cup packed brown sugar
1/3 cup butter or margarine, softened
2 eggs
1/2 cup whole wheat flour
1/4 cup flour
1 teaspoon ground cinnamon
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 cups (about 2 medium) Golden Delicious apples, pared, cored and
diced
1 cup quick-cooking rolled oats, uncooked
1/2 cup coarsely chopped nuts, plus more for garnish, if desired
1 cup prepared vanilla icing (optional)
Heat oven to 375 degrees F. Grease a (9-inch) square baking pan.
In large bowl beat brown sugar and butter until creamy. Add eggs; beat until light and fluffy; set aside.
Combine flours, cinnamon, baking powder, baking soda and salt. Stir into sugar mixture; mix thoroughly. Stir in apples, oats and nuts. Spoon into prepared pan.
Bake 25 to 30 minutes or until wooden pick inserted near center comes out clean.
If desired, spread top of cooled cake with prepared icing and sprinkle with chopped nuts.
CHOPPED APPLE CAKE WITH ORANGE GLAZE
From: Kathy,AR
1 1/2 cups flour
1 tsp baking soda
1 tsp ground cinnamon
Dash salt
1 1/2 cups sugar
1/2 cup butter, softened
2 eggs, well beaten
1 cup raisins
1 cup chopped nuts
3 cups chopped apples
FOR THE ORANGE GLAZE:
1 1/2 cups sifted powdered sugar
1/2 cup orange juice
Preheat oven to 350 degrees F. Grease a 13x9-inch baking pan.
Combine flour, baking soda, cinnamon and salt; set aside.
Cream sugar and butter together until light and fluffy. Add beaten eggs; mix well. Mix in dry ingredients.
Fold in apples, raisins and nuts. Spread in prepared pan.
Bake for 30-35 minutes.
Meanwhile, to make the glaze, combine the powdered sugar and orange juice.
Pour the glaze on the cake while the cake is still hot.
MICROWAVE BAKED APPLES
From: Velma, TN
Makes 4 servings
2 medium (about 6 to 8 oz. each) Criterion apples
4 tablespoons favorite fruit preserves
2 tablespoons apple juice (or water)
Peel top third of apple; core.
Arrange apples in microwave-safe baking dish; fill centers with preserves. Pour juice in bottom of dish.
Cover with vented plastic wrap or lid. Microwave at HIGH (100%) 4 to 5 minutes or until apples are tender.
APPLE CRISP WITH A CRANBERRY VARIATION
Source: Ron & Sally Hartman
"This smells great while it's baking, and it's delicious! It's one of our family favorites."
4 cups sliced apples (or 3 cups of apples and 1 cup cranberries)*
1/2 tsp. salt
1 cup sugar (maple sugar is great if you can get it)
3/4 cup flour
1/2 cup butter or margarine
1 tsp ground cinnamon
Ice cream or whipped cream (for serving)
Put apples (and cranberries if you're using them) into a buttered baking dish. Sprinkle with salt.
Mix sugar, flour and butter together until crumbly (I do this in a food processor). Spread over the apples.
Bake uncovered for 45 minutes in preheated 375 degree F oven.
Serve with ice cream or whipped cream.
*Note: I usually give the cranberries a quick chopping in the food processor but it also works to use them whole. Depending on the quantity I need I feel free to add more apples and cranberries and increase the amounts of the other ingredients proportionately.
APPLE BUNDLES
From: Vicki,la
Makes 16 servings
8 refrigerated crescent roll dough triangles
2 sliced, peeled Granny Smith apples
Sugar
Cinnamon
Orange zest
Juice of two oranges
Slice each crescent roll triangle into two triangles. Place a slice of apple on each triangle and roll it up to encase the apple. Place all the little bundles into a dish, touching each other slightly.
Mix the sugar and cinnamon together and sprinkle over the top of all the bundles. Sprinkle orange zest over them also. Drizzle the orange juice between the bundles, not over them.
Bake at the temperature given on the crescent roll dough directions until browned.
SPICED PEAR-APPLE SAUCE
Source: Fatfree Digest
From: Vicki,la
All amounts are approximate!
6 pears, cored and chopped
3 apples, cored and chopped
1/2 to 1 cup raisins
1/4 cup white wine (or water)
Cinnamon and allspice, to taste
Pumpkin pie spice, to taste (usually has mace, nutmeg, cinnamon and maybe other spices)
Put all ingredients in a pot. Bring to a boil; then reduce heat to simmer. Cook until fruit is soft. If you want the sauce thicker, then cook with lid off for a while.
VICKI'S MOM'S APPLE SLICES
From: Vicki,la
FOR THE CRUST:
2 cups flour
1/2 tsp. salt
2/3 cup shortening (my mother's original recipe calls for lard)
2 egg yolks
1 tbsp. lemon juice
1/4 cup water
FOR THE FILLING:
About 6 cups sliced apples
2/3 cup white granulated sugar
2 tbsp. flour
1/2 tsp. ground cinnamon. (This is great with cherry filling also!)
FOR THE ICING:
1 cup powdered sugar
2 tbsp. butter, softened
1/2 tsp. vanilla
1 to 2 tbsp. milk.
Preheat oven to 400 degrees F.
TO PREPARE THE CRUST:
Sift 2 cups flour with salt; cut in shortening as for pie crust; set aside.
Mix egg yolks, lemon juice and 1/4 cup water and sprinkle over flour mixture; blend lightly until dough is formed. Divide dough into two parts. Roll first piece to fit bottom and sides of 13x9-inch baking pan. Set aside.
TO PREPARE THE FILLING:
Arrange apples (or cherry filling) in crust-lined pan; set aside.
Combine granulated sugar, flour and cinnamon; sprinkle over fruit in pan.
Roll remaining dough to fit top; arrange over filling, fold and crimp/seal around edges. Cut steam vents in top crust.
Bake at 400 degrees F for about 35 to 40 minutes.
Mix the ingredients for the icing together and spread over baked slices while slightly warm.
ENJOY!
APPLESAUCE-SPICE DROP COOKIES
Makes about 7 dozen cookies
2 cups packed brown sugar
1 cup shortening
1/2 cup cold coffee
1 (16 oz) can unsweetened applesauce
2 large eggs
3 1/2 cups unbleached all-purpose flour
1 tsp baking soda
1 tsp salt
1 tsp ground cinnamon
1 tsp ground nutmeg
1 tsp ground cloves
1 cup raisins
1/2 cup coarsely chopped nuts
Heat oven to 400 degrees F.
Mix brown sugar, shortening, coffee, applesauce and eggs. Stir in remaining ingredients (dough will be very soft).
Drop by rounded teaspoonfuls about 2-inches apart onto lightly greased cookie sheet.
Bake until almost no indentation remains when touched, about 7 minutes.
BAKED APPLE PANCAKE
From: Vicki,la
Makes 2 to 4 servings
2 Granny Smith apples, peeled, cored, thinly sliced
1/2 cup granulated sugar
1/2 cup packed brown sugar
2 teaspoons cinnamon
1 cup milk
4 large eggs
1 cup all-purpose flour
Pinch salt
1/4 cup (1/2 stick) unsalted butter
Heat oven to 425 degrees F. Lightly oil a 10-inch cast-iron skillet.
Toss apples with both sugars and cinnamon in a large bowl; set aside.
Mix milk and eggs in a blender or food processor; add flour and salt and mix to combine.
Melt butter in prepared skillet over medium heat. Add apple mixture; cook, stirring often, until sugar melts, about 5 minutes. Remove from heat and pour batter over.
Bake until pancake is puffed and golden, 20 to 30 minutes. Serve at once.
BUTTERSCOTCH WALNUT APPLES ON STICKS
Source: Milwaukee Journal Sentinel Newspaper
From: Sharon, WI
Makes 6 apples
6 medium apples
6 wooden sticks
1 cup sugar
1 cup light corn syrup
1 cup half-and-half
2 tbsp butter or margarine
Few grains of salt
1/2 tsp vanilla extract
18 walnut halves
Wash and dry apples: insert wooden sticks.
Combine sugar, corn syrup and half-and-half in large saucepan. Cook rapidly, stirring constantly, to 245 degrees F (firm ball stage.) Remove from heat at once. Stir in butter, salt and vanilla.
Dip apples quickly. Garnish each apple with a trio of walnut halves placed evenly around stick.
APPLE-ALMOND COFFEE CAKE
Makes 1 (8-inch) cake
2 large apples, peeled and chopped
1/2 cup brown sugar
1/2 cup almonds, chopped
1/2 cup golden raisins
1 egg
1/3 cup butter or margarine, melted
1 tsp vanilla
1 cup unbleached flour
1 tsp baking soda
1 tsp ground cinnamon
1 tsp ground allspice
1/2 tsp ground cardamom
1/4 tsp salt
Preheat oven to 350 degrees F. Grease an 8-inch baking dish.
Toss apples with brown sugar, almonds and raisins; set aside.
Beat egg with butter and vanilla and stir into apple mixture; set aside.
Combine flour, baking soda cinnamon, allspice, cardamom and salt in a separate bowl. Stir dry ingredients into apple mixture only enough to moisten all ingredients. Spoon into prepared baking dish.
Bake at 350 degrees F oven for about 45 minutes. Cool slightly before cutting.
UPSIDE DOWN APPLE PIE
Source: Company's Coming Pies by Jean Pare 1992
Makes 1 (9-inch) pie, 6 servings
1/2 cup pecan or walnut halves
1/3 cup brown sugar, packed
1 cup white granulated sugar
2 tbsp all-purpose flour
1/2 tsp ground cinnamon
1/8 tsp salt
2 tsp lemon juice
5 cups sliced peeled apples
Pastry for 1 crust pie
Line a 9-inch pie plate with a wide circle of foil. Take 2 pieces of 12-inch foil about 2-feet long. Make a drugstore fold lengthwise resulting in 1 large square. Press into pie plate. Spray or grease heavily on bottom and sides up to top edge of pie plate.
Place pecans or walnut halves round side down on bottom of foil in pie plate. Sprinkle with brown sugar; set aside.
Combine white sugar, flour, cinnamon, salt and lemon juice in large bowl. Stir well. Stir apples and flour mixture together and spread over nuts in pie plate; set aside.
Roll pastry and place over top. Fold edges under and flute. (This makes a rim to hold the juice when pie is turned upside down.) Turn up foil all around. Trim foil leaving 4-inches high. Cut slits in pastry.
Bake in 350 degree F oven about 55 minutes until apples are cooked.
Cover with large plate and invert so pie is upside down. Remove
foil carefully. Serve warm.
APPLE CHEDDAR QUICHE
Source: The Inn at Weston, Weston, VT
From: Candy,VA
Makes 6 servings
3 apples, diced
3 tbsp. butter
1 partially baked (10-inch) pie shell
1 1/2 cups grated sharp cheddar cheese
4 eggs
2 egg yolks
1 cup cottage cheese
1 1/2 cups half and half
1 tsp. sugar
1/2 tsp. ground cinnamon
Dash salt
In medium pan saute apples in butter for 5 minutes. Place in partially baked pie shell; top with cheddar cheese.
In mixing bowl beat together the eggs, yolks, cottage cheese and half and half. Pour over the apples and cheese.
Combine sugar, cinnamon and salt; sprinkle over the top.
Bake in 375 degree F oven for 30-45 minutes until the custard is firm.
APPLE-SPICE BARS
Makes 36 bars
3/4 cup plus 2 tbsp sugar, divided use
1/3 cup shortening
2 large eggs
3/4 cup unbleached flour
1/2 tsp salt
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp ground nutmeg
1/4 tsp ground ginger
1 cup very finely chopped peeled apple
1/2 tsp ground cinnamon
Preheat oven to 350 degrees F. Grease a 13x9x2-inch baking pan.
Cream 3/4 cup sugar and shortening together. Add eggs, one at a time, and beat well; set aside.
Stir together the flour, salt, baking powder, baking soda, nutmeg and ginger. Blend into the creamed mixture and mix well.
Stir in apples. Spread in prepared baking pan.
Mix the remaining 2 tablespoons sugar and cinnamon together; blend well. Sprinkle on top of the dough.
Bake at 350 degrees F for 25 to 30 minutes. Cool; cut into bars.
NUTTY CHOCOLATE APPLES
Source: Recipe from Milwaukee Journal Sentinel Newspaper
From: Sharon, WI
Makes 8 to 10 apples
8 to 10 medium apples
8 to 10 wooden skewers
1 (12 oz) pkg semisweet chocolate morsels
2 tbsp solid vegetable shortening
1 cup chopped peanuts
Line a cookie sheet with wax paper.
Wash and dry apples; insert sticks.
Melt chocolate chips and shortening in top of double boiler over simmering water or in heavy 1 1/2 quart saucepan over low heat; stir until smooth. Remove from heat.
Dip each apple into chocolate mixture holding the stick. Tilt pan if necessary to entirely coat apples. Hold apples over pan a few moments to allow excess coating to drip off.
Quickly sprinkle with chopped peanuts. Place apples on wax paper-covered cookie sheet and refrigerate until firm.
APPLE AND CHEDDAR CHEESE CRISP
Source: The Stonehurst Manor, North Conway New Hampshire
From: Candy,VA
Makes 4-6 servings
6 cups pared sliced apples
1 tsp ground cinnamon
1 tbsp lemon juice
1/2 cup corn syrup
1/2 cup sugar
2/3 cup flour
1/4 tsp salt
1/3 cup butter
1 cup grated cheddar cheese
Arrange the apples in a greased 10x6x2-inch baking dish. Sprinkle them with cinnamon and pour the lemon juice and corn syrup over them; set aside.
Combine sugar, flour and salt. Cut in butter until mixture is like cornmeal. Gently mix in the cheese. Sprinkle this mixture over the apples.
Bake at 350 degrees F for 1 hour or until apples are tender.
BOHEMIAN APPLE WAFFLES
From: Ann
1 1/2 cups flour
1 cup milk
1 cup chopped, peeled apple
1/4 cup oil
1 tbsp. sugar
2 tsp. baking powder
1/2 tsp. ground cinnamon
1/4 tsp. salt
2 egg yolks
2 egg whites, stiffly beaten
Stir together all ingredients, except the egg whites. Gently blend in egg whites.
Put cook in waffle iron and enjoy!!!
CELERY ROOT AND APPLE SALAD (German)
Source: Memorex Library, International Recipes
From: Margaret, MA
1/2 cup mayonnaise
1/4 cup sour cream
1 Tbs. chopped dill
1 Tbsp. chopped fresh parsley
1/2 tsp. salt
Ground black pepper, to taste
1 sliced peeled apple
1 (1 1/4 lb.) celery root
Mix all ingredients together except apples and celery root. Gently stir in apple slices and set aside.
Peel celery root and cut into 1/8-inch slices. Drop into boiling water and cook 20 to 25 minutes. Drain and pat with paper towels.
Add to the salad mixture and toss well. Chill before serving.
