Apples, Apples Everywhere!

Not sure what to do with the bumper crop of apples you have this year?  Try these recipes!

All-Day Apple Butter

Recipe By : Taste of Home Oct/Nov ’96

  • 5 1/2 lb apples, peeled and finely chopped
  • 4 c sugar
  • 3 tsp cinnamon
  • 1/4 tsp ground cloves
  • 1/4 tsp salt

Place apples in a slow cooker. Combine sugar, cinnamon, cloves and salt; pour over apples and mix well. Cover and cook on high for 1 hour. Reduce heat to low; cover and
cook for 9-11 hours or until thickened and dark brown, stirring occasionally (stir more frequently as it thickens to prevent sticking). Uncover and cook on low 1 hour longer.
If desired, stir with a wire whisk until smooth. Spoon into freezer containers, leaving 1/2-inch headspace. Cover and refrigerate or freeze.

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Apple, Bee Balm and Sunflower Crisp

Recipe By :Wanita Sears

  • 2 1/2 cups finely chopped dried apples
  • 1 1/2 cups warm water
  • 1 tablespoon lemon juice
  • 1 cup hulled sunflower seeds, toasted
  • 1 cup fine yellow cornmeal
  • 1/3 cup plus 1 tablespoon water
  • 1/4 cup dried bee balm (Monarda) petals
  • 1/3 cup honey

Combine apples, 1 1/2 cups water and lemon juice. Allow to stand for 45 minutes. Whirl sunflower seeds in a blender till fine. Add cornmeal, then water. Mix just to blend.
Reserve 2 tablespoons of the mixture for topping. Press remainder of mixture into the bottom of a 6 1/2 x 10 inch cake pan.  Spread apple mixture on crust and sprinkle with
bee balm petals. Drizzle honey over all. Sprinkle reserved seed mixture over top. Bake at 350F for 25 -30 minutes. Serve slightly warm.

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Apple Crisp

  • 8 medium apples — peeled and sliced
  • 1 tablespoon fresh lemon juice
  • 1/2 cup all-purpose flour
  • 1 cup brown sugar
  • 1 cup rolled oats
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/2 cup butter

Place apple slices in two quart baking dish. Sprinkle with lemon juice.

Combine flour, sugar, oats, cinnamon, and nutmeg. Cut butter into one-inch chunks. Blend into dry ingredients, using a pastry blender two forks or your hands. When crumbly,
sprinkle over apples. Bake at 375 degrees for 15 minutes. Turn oven down to 350 degrees and bake for 30 minutes more.

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Apple Crunch

I FOUND THIS AWESOME RECIPE! IT IS DELICIOUS AND QUICK!

  • 2 cans of pie apples
  • Cinnamon to taste
  • 1 box yellow cake mix (8 to 10 ozs)
  • 1 stick butter
  • 1/2 cup pecans

Pour apples in baking dish. Sprinkle with cinnamon and cover with yellow cake mix. Cut butter in squares and distribute over top of cake mix.

Bake for 20 to 25 minutes at 350 degrees F. Remove from oven, top with pecans. Return to oven for several minutes to heat pecans; remove from oven. Cool slightly and enjoy.

Casey

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Apple Jelly

  • 4 cups apple juice
  • 1 box pectin
  • 2 tablespoons lemon juice
  • 4 cups sugar

Place the juice in a pan and add the pectin and lemon juice. Bring this to a boil and add the sugar. Return to a rolling boil and allow to boil for 1-2 minutes before packing
in sterilized jelly jars and sealing. Process in a hot water bath for 15 minutes to insure a good seal on the jars.

Melana Hiatt

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Apple-Orange Spice Cake

This one’s a great afternoon or take-along dessert.

INGREDIENTS FOR 18 SERVINGS:

Cake:

  • Cooking spray
  • 1 tablespoon all-purpose flour
  • 4 large eggs
  • 1-3/4 cups sugar
  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground nutmeg
  • 1 teaspoon grated orange rind
  • 1/2 cup fresh orange juice (about 3 oranges)
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 3 cups thinly sliced Granny Smith or other tart apple (about 3/4 pound)
  • 2 teaspoons sugar
  • 1/4 teaspoon ground cinnamon

Glaze:

  • 1/4 cup sugar
  • 2 tablespoons low-fat buttermilk
  • 1/4 teaspoon baking soda

INSTRUCTIONS:
This recipe calls for a tube pan (also known as an angel food cake pan), a round pan with deep sides and a hollow center.

1. Preheat oven to 375 degrees.
2. To prepare cake, coat a 10-inch tube pan with cooking spray; dust with 1 tablespoon flour.

3.  Beat eggs in a large bowl at medium speed of a mixer until foamy; gradually add 1 3/4 cups sugar, beating well. Lightly spoon 3 cups flour into dry measuring cups; level
with a knife. Combine 3 cups flour, baking powder, and next 4 ingredients (baking powder through nutmeg), stirring well with a whisk. Combine rind, juice, oil, and vanilla. Add
flour mixture to egg mixture alternately with juice mixture, beginning and ending with flour mixture. Combine apple, 2 teaspoons sugar, and 1/4 teaspoon cinnamon.

4.  Pour half of batter into prepared pan. Arrange half of apple mixture over batter, overlapping slightly. Repeat procedure with remaining batter and apple mixture. Bake at
375 degrees for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 20 minutes. Carefully remove cake from pan.

5.  To prepare glaze, combine 1/4 cup sugar, buttermilk, and baking soda in a small saucepan. Cook over medium heat 2 minutes or until foamy, stirring constantly. Drizzle
glaze over warm cake. Cool completely on rack. Yield: 18 servings.

NUTRITIONAL INFORMATION:
CALORIES 253 (27% from fat); FAT 7.6g (sat 1.5g, mono 2.3g, poly 3.2g);
PROTEIN 3.8g; CARB 43g; FIBER 1.1g; CHOL 49mg; IRON 1.3mg; SODIUM 180mg;
CALC 60mg

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Apple Sauce Bread

  •  1 (15 ounce) can applesauce
  • 2 eggs
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 2 cups bran flakes
  • 1 cup packed brown sugar
  • 1 cup walnuts or pecans, optional
  • 2 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon nutmeg or apple pie spice

Preheat oven to 350 degrees. Lightly grease 9- by -5 by- 3 inch loaf pan. Combine applesauce, eggs, oils and vanilla in bowl; mix well. Stir in cereal; let stand 5
minutes. Stir in brown sugar and 1/2 cup of the nuts; mix well. Combine flour, baking powder, cinnamon, baking soda, nutmeg and 1/2 teaspoon salt (optional) in a separate
bowl. Add cereal mixture all at once to flour mixture, stirring just until moistened. Pour evenly into prepared loaf pan. Bake 65 to 75 minutes or until tester inserted in
center comes out clean. Let stand 15 minutes before removing from pan.

Nutrition information per half-inch slice: 162 calories, 30 grams carbohydrate, 3 grams
protein, 4 grams fat 23 milligrams cholesterol, 108 grams sodium, 1.5 grams dietary
fiber

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Apple Sauce Maple Muffins

  • 2 cups whole wheat flour (substitute up to 1/2 cup of the flour with dried red clover
  • blooms if you like)
  • 1 Tablespoon baking powder
  • 1-1/4 cups Apple Sauce
  • 1/2 cup maple syrup
  • 2 egg whites
  • 1/2 cup raisins, dried cranberries, chopped walnuts or dried maple nuts

Combine the flour and baking powder, and stir to mix well. Add the applesauce, maple syrup and egg whites, stir. Fold in fruit or nuts. Coat muffin cups with nonstick
cooking spray, and fill 3/4 full with the batter. Bake at 350 F. for 16 to 18 minutes, or just until a wooden toothpick inserted in the center of a muffin comes out clean.
Remove the muffin tin from the oven, and allow it to sit for 5 minutes before removing the muffins. Serve warm with honey and butter.

Melana

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Hazelnut Apple Pancakes

  • 1 1/4 C Flour
  • 1/4 C Hazelnuts — toasted, — finely ground
  • Pinch Salt
  • 2 Tsp Baking Powder
  • 1/2 Tsp Baking Soda
  • 1 egg
  • 1 1/3 C Nonfat Milk — or buttermilk
  • 1/4 C Applesauce
  • 1 lg Apple — peel, dice
  • 1/2 tsp Vanilla

NOTE: To toast hazelnuts – bake on sheetpan till golden brown and hull starts to break off. Rub hull to remove. Grind to nice fine meal.

In bowl put flour, hazelnuts, baking powder, baking soda, applesauce, egg, nonfat milk, and vanilla. Stir till it comes together. Add apple or any fruit you prefer. Cook on hot
griddle.

Melana Hiatt

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Mint Apple Jelly

Source: Summer in a Jar, by Andrea Chesman
Yield: 3 half-pints

  • 8 cups fresh apple juice
  • 1 1/2 cups sugar
  • 1 cup fresh mint leaves
  • 1 tablespoon lemon juice

Combine the apple juice, sugar, mint leaves and lemon juice in a heavy saucepan. Bring to a boil and boil just until the jelly reaches the gel point, 220 degreesF. This will
take about 1 hour. Remove from the heat, skim off any foam and remove the mint leaves.  Ladle the hot jelly into hot, sterilized half-pint jars, leaving the proper amount of
head space for the sealing method you choose. Seal using paraffin, open kettle canning, or processing. Cool undisturbed for 12 hours. Store in a cool, dry place. Store opened
jars in the refrigerator.

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Mulled Apple Juice

  • 3 cups apple juice
  • 1 1/2 tablespoons lemon juice
  • 1/4 cup firmly packed brown sugar
  • 1 cinnamon stick
  • 1 teaspoon whole cloves
  • 1/2 teaspoon whole allspice
  • 1 tea bag

Place all this in a sauce pan. Let this come to a boil then remove from heat and allow to seep for 5 minutes. Get yourself a cup and set down and rest for a minute. This is
served hot and is very refreshing while you plot out what you want to do next. Remember, you are working hard and will be hot, but drinking something hot will raise your body
temperature and make you feel cooler.

Melana Hiatt

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Spiced Apple Rings

Serve these as a garnish with roast pork.
Serves 4

  • 4 medium Apples, firm
  • 2 cups Water
  • 3/4 cup Sugar
  • 2 teaspoons Cinnamon

Bring the water, sugar, and cinnamon slowly to a boil. Reduce the heat and simmer five minutes. Peel the apples and cut them into rings 1/4 inch thick. Add to the sugar
mixture and simmer until soft (15-25 minutes). Allow to cool. Cover and refrigerate for up to 3 weeks.

– Nick Sundberg

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Canned Apple Pie Filling

http://www.pickyourown.org/applepiefilling.htm

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And my favorite:

Apple Pie Peel Jelly (what to do with all the leftover peels from the Apple Pie Filling)

Place apple peels, lightly packed, into a 4.5 qt. pot with 5 cups of water. There should be about 3-4 inches of peels in the pot. Bring to a boil, then reduce heat and boil for 15 minutes, stirring occasionally. Remove from heat, put the lid on the pot, and allow to stand overnight. (Optional, add a cinnamon stick when you let it sit overnight.)

Strain the liquid into a measuring cup, and make certain you have 5 cups. Return to the pot. Gradually dissolve 1 box of pectin into the liquid and bring to a full rolling boil, over high heat. Stir in 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, 1/4 teaspoon cloves, 1/4 teaspoon, ginger, 1/4 teaspoon allspice.  Add 7 cups of sugar (all at once), stirring to dissolve. Return to boiling, and boil hard for 1 minute.

Remove from heat, skim foam if necessary, and pour into hot 1/2 pint jelly jars. Process in a hot water bath for 10 minutes.

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