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Apple Recipes
Baked Apples
4 Medium Cooking Apples
1/2 C. raisins or snipped and pitted dates
2 T. brown Sugar
1/2 t. ground cinnamon
1/2 t. ground nutmeg
1/2 C. apple juice
Core apples; peel and strip from the top of each. Place apples in a
2 qt. casserole dish. Combine the raisins, brown sugar, cinnamon and
nutmeg. Spoon into centers of apples. Add apple juice to dish. Bake
in a 350 oven for 40 - 45 min. or until apples
are tender, basting occasionally with the cooking liquid. Serve warm
with ice cream or whipped cream. Serves 4.
Harvest Apple Cake
Bake @ 375 for 1 hour
2, 1/2 C. Flour 2 Eggs
2 t. Baking Powder 1, 1/2 C. Oil
2 C. Sugar 1t. Vanilla
1 t. Salt 1 C. Chopped Nuts
1 t. Baking Soda 3 C. Apples-chopped
Mix together wet ingredients; set aside. Mix together dry ingredients
and add to wet ingredients. Add nuts and apples to mixture. Pour into
a greased bundt pan. Bake for one hour or until toothpick inserted in
center comes out clean. Allow to cool for 15 minutes on wire rack before
removing from pan.
Apple & Mint
Jelly
2 pounds cooking apples
Sugar (see method)
3 T. Fresh mint chopped
Chop the cooking apples roughly and put them into
a preserving pan. Add enough cold water to cover the
fruit. Simmer over medium heat until the fruit is soft.
Strain the fruit through a jelly bag into a large saucepan,
allowing it to drain overnight. Do not squeeze the
bag or the jelly will become cloudy.
Measure the amount of juice strained from the jelly
bag. For every 2, 1/2 cups of strained juice, add 2, 3/4
cups sugar.
Heat the juice mixture, gently stirring to dissolve the sugar. Bring
to a boil. After about 10 min. test for setting by pouring about 1 teaspoon
into a saucer and letting if cool slightly. If a wrinkle forms on the
surface when pushed with a fingertip, the jelly will
set. Leave to cool. Stir in the chopped fresh mint and pour jelly into
warmed, sterilized jars. Seal each jar with a waxed
disk and a tight-fitting plastic top. Store in a cool, dark place. The
jelly will keep unopened for up to a year. Once oopened, keep in the
fridge and consume within a week.
Apple Bran Muffins
Bake at 400 for 20 minutes
2 3/4 C. all purpose flour 3 eggs
3/4 C. sugar 3/4 C. oil
2 t. baking soda 2 C. applesauce
2 t. cinnamon
1 t. allspice
1/2 t. salt
3 C. Raisin Bran Cereal
Sift together dry ingredients. Stir in cereal and set aside. In another
bowl. Beat eggs slightly, mix in oil and applesauce. Stir liquid into
dry ingredients, stirring just to moisten. Grease muffin tins and fill
with mixture 3/4 full. For a crunchy top, sprinkle raw sugar on top
before baking.
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Apple Nectarine Crisp
Bake @ 375 for 45 minutes
Fruit Filling:
4 medium apples; peeled, cored and sliced
4 medium nectarines; peeled, pitted and sliced
1/2 C. sugar
2 T. apricot jam or jelly
1 t. fresh lemon juice
1 t. ground cinnamon
Topping:
1 1/2 C. sugar
3/4 C. all-purpose flour
2 T. firmly packed light brown sugar
1/8 t. ground cinnamon
1/2 C. chilled butter cut into small pieces
Grease a 2, 1/2 qt. baking dish. Mix together all fruit filling ingredients
and spread into prepared baking dish. For topping; Mix together dry
‘topping’ ingredients. Using a pastry blender or 2 knives,
cut butter into flour mixture until course crumbs form. Sprinkle topping
evenly over fruit filling. Bake crisp until filling bubbles and topping
is golden. Garnish with fresh whipped cream and nectarine slices.
Apple Oatmeal Cookies
Bake at 375
1 1/2 C. Quick-cooking 1/2 C. raisins
rolled oats 1 C. finely chopped,
3/4 C. all-purpose flour peeled apple
3/4 C. whole-wheat flour 1 egg, slightly beaten
1/2 C. packed, brown sugar 1/2 C. honey
1 t. baking powder 1/2 C. oil
1/4 t. baking soda 1/3 C. milk
1/2 t. salt
1 1/2 t. ground cinnamon
In a medium bowl, combine and stir dry ingredients. Stir in raisins
and apples. In a large bowl combine egg, honey, oil and milk. Stir in
dry ingredients. Mix to form a smooth batter. Drop batter onto ungreased
baking sheets, using a rounded teaspoon of dough for each cookie, leaving
2 inches between. Dip fingers into water. Press dough down to about
1, 1/2 in. diameter.
Bake for 10-12 min., or until lightly golden. Remove sheet from oven.
Transfer cookies to cooling rack. Makes approx. 3 dozen cookies
Applesauce Snack
Cake
Bake @ 350 for 35 to 40 minutes
1, 2/3 C. all-purpose flour 1/2 C. applesauce
1 C. packed brown sugar 1/3 C. chopped nuts
1, 1/2 t. ground allspice 1/2 C. water
1 t. baking soda 1/3 C. oil
1/2 t. salt 1 t. white vinegar
Mix dry ingredients in an ungreased 8x8x2, ungreased baking dish. Mix
in remaining ingredients. Bake 35-40 min. or until toothpick inserted
in center comes out clean. Prepare apple cider sauce; serve with warm
cake. Makes 9 servings.
Apple Cider Sauce:
1/2 C. packed brown sugar 1/2 C. butter
1/4 C. apple cider 2 T. heavy whipping
cream
Heat all ingredients to rolling boil in heavy 1, 1/2 qt. saucepan over
high heat, stirring constantly; reduce heat slightly. Boil 3 minutes,
stirring frequently. Refrigerate any remaining sauce. |
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Curried Pumpkin and Apple Soup
1, 7 to 8 lb. pumpkin
42 oz. chicken broth
2 baking apples; peeled, cored and chopped
1 carrot, chopped
2 t. grated ginger root
1 t. curry powder
1/2 t. ground cumin
6 slices bacon
1/4 cup chopped onion
2 T. sugar
1 cup croutons
With a large, sharp knife, slice off the top fourth of the pumpkin
and set aside. Scoop out seeds and stringy pulp. Replace top of pumpkin.
Place pumpkin on a 15 x 10 x 1 inch baking pan. Bake in a 375 oven
for 50 to 60 minutes or till pumpkin flesh can be scooped easily.
Pumpkin will not be tender at this point. Cool slightly for easier
handling. Scoop out and reserve pumpkin flesh, leaving about a 3/4
inch thickness of flesh on pumpkin walls. Cut flesh into chunks (should
have about 4 cups.) Do not remove any flesh from bottom of shell.
Discard pumpkin top. In a large pot combine the 4 cups pumpkin flesh,
broth, apple, carrot, ginger root, curry powder and cumin. Bring to
boiling; reduce heat. Cover, simmer for 10-12 minutes or till vegetables
are tender. Cool slightly. Blend or process mixture, a third at a
time, in a blender of food processor till smooth. Place pumpkin shell
in a 3 quart casserole. (If pumpkin is to be removed from the casserole
before serving, line the casserole with a double thickness of heavy
foil to help lift pumpkin later.) Pour soup into shell. Bake, uncovered,
in a 375 oven for 20 minutes. Meanwhile, in a skillet cook bacon,
reserving 1 Tablespoon drippings in skillet. Cook onion and sugar
in drippings till onion is tender. Finely crumble bacon and croutons
into skillet. Sprinkle bacon mixture on top of soup in pumpkin just
before serving. Ladle soup into bowls to serve. Makes 8-10 side-dish
servings (about 8 cups.)
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