Baked Apples
4 Medium Cooking Apples
2 C. raisins or snipped and pitted dates
2 T. brown Sugar
2 t. ground cinnamon
2 t. ground nutmeg
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
1 t. 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.
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.)
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.
Apple-Carrot Muffins
1/4 C. milk
3 T. olive oil
1 egg
1/2 C. all-purpose flour
1/2 C. whole wheat flour
1/3 C. sugar
1,1/2 tsp. baking powder
1/4 tsp. salt
1/4 tsp. ground cinnamon
1/8 tsp. ground cloves
1/2 C. shredded, peeled apple
1/2 C. shredded carrot (1 medium)
1/4 C. chopped walnuts, toasted if desired
Streusel Topping:
1 T. butter
2 T. sugar
1 T. all-purpose flour
1/8 tsp. ground cinnamon
*to make topping, combine ingredients, cutting in the butter until crumbly. Heat oven to 400o. Grease bottoms of 6 medium muffin cups or line with paper baking cups.
Beat milk, oil and egg in medium bowl. Stir in flours, sugar, baking powder, salt, cinnamon and cloves just until flour is moistened. Fold in apple, carrot and walnuts.
Divide batter evenly among muffin cups (cups will be very full). Sprinkle with topping. Bake 22-24 minutes or until golden brown.
Immediately remove from pan.
Rhubarb-Apple Bread
1,1/2 C. finely chopped rhubarb
1,1/2 C. finely chopped, peeled apple
1,2/3 C. sugar
2/3 C. oil
2 tsp. pure vanilla extract
4 eggs
3 C. whole wheat flour
2 tsp. baking soda
1 tsp. salt
1 tsp. ground cinnamon
1/2 tsp. ground cloves
1/2 tsp. baking powder
1/2 cup coarsely chopped walnuts
Heat oven to 350. Grease bottoms only of 2 loaf pans, 8.5 x 4.5 x 2.5 or 9x5x3 inches. Mix rhubarb, apple, sugar, oil, vanilla and eggs in large bowl. Stir in remaining ingredients. Pour into pans.
Bake 50-60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves from pans. Cool completely before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.
Makes 2 loaves, 24 slices each.
Caramelized Apple Crepes
Crepes:
3 eggs
1 C. milk
3/4 C. water
1,1/2 C. all-purpose flour
pinch of salt
2 T. unsalted butter, melted plus extra for frying
Filling:
3 T. unsalted butter
1 lb. Golden Delicious apples, peeled, halved, cored
and cut lengthwise 1/2 in. thick
3 T. sugar
1/2 tsp. ground cinnamon
To make the crepes, in a bowl, whisk together the eggs, milk, water, flour, salt and 2 T. melted butter. Let batter rest for 30 minutes.
To make the filling: In a frying pan, over medium heat, melt the butter. Add the apples and saute until softened, about 10 minutes. Sprinkle with sugar, raise the heat to medium-high, and saute until the apple begins to caramelize, 10-15 minutes longer. Sprinkle with cinnamon, if using, and keep warm.
Lightly brush a 7 - 7,1/2 crepe pan with melted butter and place over medium heat. When the pan is hot, ladle in about 3 T. of the batter and swirl to coat the bottom. Cook over medium heat until just set, 2-3 minutes. Using your fingers, turn the crepe and cook on the second side until set, about 1 minute longer. Do not allow it to color. Slide the crepe onto a clean kitchen towel, then wrap tightly in aluminum foil to keep warm. Brush the pan again with butter and repeat until all of the batter is used.
Place several spoonfuls of the apple filling into the middle of each crepe and fold into quarters. Divide among individual plates and serve. Garnish with a dusting of powdered sugar, fresh whipping cream and/or a sprig of fresh mint.
Makes 12 crepes.
Apple, Grape & Celery Salad
2 celery stalks, thinly sliced on the diagonal
plus leaves for garnishing
1 Granny Smith apple, cored, halved and thinly sliced
1 C. seedless red grapes, halved
1/4 C. coursely chopped pecans, toasted
1 T. white wine vinegar
1 T. extra-virgin olive oil
In a large bowl combine celery, apple, grapes, pecans, vinegar and oil. Season with salt and pepper and toss to combine. Garnish with celery leaves. Serves 4
Apple Oatmeal Bake
1/2 C. oil
2 eggs
1 C. sugar
1,1/2 C. quick oats
1,1/2 C. rolled oats
2 tsp. baking powder
1 tsp. salt
1 C. milk
1 tsp. pure vanilla extract
1 tsp. cinnamon
Mix ingredients and add 2 cups chopped apples. Pour into a greased baking dish. Bake at 350o for 40-45 min. Serve hot with milk.
For more Pumpkin Patch recipes, visit us on-line at www.thepumpkinpatch.com
Ginger Applesauce
4 medium cooking apples, peeled and cut into 1/4 sections
1/2 C. water
1/4 C. packed brown sugar
2 T. finely chopped crystallized ginger
1/4 tsp. ground cinnamon
1/8 tsp. ground ginger
Heat apples and water to boiling in 3-qt. saucepan over medium heat, stirring occasionally; reduce heat. cover and simmer 5-10 minutes, stirring occasionally to break up apples until apples are tender.
Stir in remaining ingredients. Heat to boiling. Boil and stir 1 minute. Store covered in refrigerator up to 3 days. Serves 6