5 apple -- peeled,cored,sliced
1 teaspoon cinnamon
1 cup sugar
1 teaspoon flour
2 cups flour -- sifted
1 cup light brown sugar
1 cup unsalted butter -- room temperature
1 cup cream -- whipped
Place apples into a casserole combine cinnamon, sugar, and 1 tablespoon flour sprinkle over apples combine 2 cups flour and brown sugar-mix well cut in butter to a coarse meal spread over apples to cover bake @ 350 degrees for 35-45 minutes, covering with foil when lightly browned serve warm, garnished with whipped cream.
Yields: 6 servings
Apple Fritters
3/4 cup cornmeal
1/2 cup flour
2 teaspoons baking powder
6 tablespoons sugar
1/4 teaspoon salt
1 egg -- beaten
1/2 cup milk
1 cup apple -- peeled,cored,diced
2 tablespoons corn oil
corn oil -- for frying
1 powdered sugar -- * cup
Combine cornmeal, flour, baking powder, sugar, and salt add egg-mix well add milk-mix well add 2 tablespoons oil-mix well add apples-mix well heat oil in a deep fryer or a dutch oven to 370 degrees drop batter by tablespoonsful into the hot oil and fry until golden on all sides remove to drain briefly on a paper towel sprinkle with powdered sugar serve warm or at room temperature.
Yields: 16 servings
Apple Scones
2 cups flour
3 teaspoons baking powder
2 tablespoons sugar
1/2 teaspoon cinnamon
1/2 teaspoon salt
6 tablespoons shortening
1/2 cup apple -- peeled, chopped fine
1/2 cup raisins
4 tablespoons apple juice -- or water
Preheat oven to 400 degrees F. Mix together dry ingredients. Cut in shortening as you would for a pie crust. Stir in apples and raisins. Add enough juice to make a stiff dough. On floured surface, roll dough about 1/2" thick. Cut into triangles and bake on cookie sheet for 10 minutes, or until light brown.
Yields: 18 servings
Apple Strudel
1 cup flour
1/4 teaspoon salt
2 teaspoons oil
1/2 egg -- beaten
1/4 cup water -- warm
1 pound apple -- peeled,cored,sliced
1/4 cup currants
1/2 cup golden raisins
1 teaspoon cinnamon
1/4 cup unseasoned dry breadcrumbs
2 tablespoons melted butter
1/4 cup powdered sugar -- sifted
Sift flour and salt together into a mixer bowl add oil, egg, and enough water to make a fairly loose paste-mix well beat on low speed for 2 minutes cover and allow to rest combine apples, currants, raisins, cinnamon, and half of breadcrumbs-mix well, set aside rollout dough to a thickness of 3/8-inch invert onto a floured towel allow to rest for 10-12 minutes gently pull edges to stretch very thin, without tearing lightly coat with melted butter then remaining breadcrumbs spread evenly with apple mixture, leaving a 2-inch border on one end beginning at the end opposite border, rollup into a log place, seam side down, onto a greased baking sheet lightly score top with parallel diagonal slices brush with melted butter bake @ 400 degrees for 20-25 minutes, until golden lightly sprinkle with powdered sugar serve warm or at room temperature.
Yields: 6 servings
Apple Stuffed Squash
2 acorn squash -- halved and seeded
1 tablespoon melted butter or margarine
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
2 cups cooked white or brown rice -- (cooked in chicken broth)
1 cup unsweetened applesauce
1/2 cup chopped celery
1/2 cup chopped toasted pecans
1/4 cup firmly packed brown sugar
1/2 teaspoon onion powder
1/2 teaspoon ground ginger
4 small apple wedges with peel
Place squash cut-side down in shallow baking pan. Bake at 350 degrees 30 minutes. Turn squash cut-side up; brush with butter. Sprinkle with salt and cinnamon. Combine rice, applesauce, celery, pecans, brown sugar, onion powder and ginger. Fill squash evenly with rice stuffing. Bake, uncovered, 20 to 30 minutes. Garnish with apple wedges.
Yields: 4 servings
Applesauce Cake
1/2 cup butter
1 cup sugar
1 egg -- beaten lightly
1 3/4 cups cake flour
1 cup raisins
1 cup nutmeats
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon cloves
1 cup applesauce -- hot
Cream butter and sugar. Add egg. Stir in dry ingredients. Add hot applesauce. Bake in 350 degree oven about 1 hr and 15 mins or until toothpick comes out clean. Keeps moist for days.
Yields: 10 servings
Baked Apples
6 apple -- baking
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
12 tablespoons brown sugar
1 1/2 teaspoons butter
1. Wash and core apples, then remove a 1 inch strip of peel around the middle of each apple.
2. Place apples in a 2 quart square baking dish.
3. Mix sugar, and spices in a small bowl.
4. Fill center of each apple with mixture and dot with 1/4 ts. butter.
5. Add enough water to baking dish to cover the bottom of the dish.
6. Bake uncovered, at 350o until apples are tender. Baste with glaze occasionally.
Serve warm, covered with some of the baking glaze and real whipped cream.
*** 1/2 c of raisins can be added to the sugar and spice mixture. ***
Tip: McIntosh or Granny Smith apples are great for this.
Yields: 6 servings
Candied Apples
2 cups sugar
5 apple
2 cups hot water
Heat water and sugar to boiling. Flavor as desired. Pare and quarter each apple. Cut each quarter in thirds. Cook apples, a few pieces at a time, until clear and transparent. Drain. Place on waxed paper. Let dry 24 hours. Roll in granulated sugar.
Yields: 12 servings
Caramel Apples
8 cups sugar
3 cups white corn syrup
1 quart light cream
2 tablespoons salt
1 sweetened condensed milk
100 apple
1 peanuts -- Crushed
Mix sugar, syrup, cream and salt; cook till 240-degrees. Slowly add milk; cook again to 240-degrees. Dip apples into caramel mixture; set in cupcake liners with crushed peanuts in bottom.
Yields: 100 apples
Colonial Apple Crisp
6 apple -- sliced
1 cup flour -- sifted
1 cup sugar
1 teaspoon baking powder
3/4 teaspoon salt
1 egg -- unbeaten
1/3 cup butter -- melted
1/2 cup sugar
1/2 teaspoon cinnamon
Place sliced apples in a greased 6x10 inch pan. Combine the flour, sugar, baking powder, salt and egg and sprinkle this mixture over apples. Then pour overall the melted butter. Finally sprinkle 1/2 cup (or less.) sugar and 1/2 t. cinnamon over all. Bake 30-40 minutes at 350 degrees. Serve warm with cream, milk or ice cream. This is equally good made with fresh peaches instead of apples.
Valerie's Note: I used an 8x8 inch pan. I sprinkled about 1/3 of a cup of sugar overall, rather than 1/2. Ron liked all the sugar, but I think even as little as 1/4 would still be good. I also sprinkled some Apple Pie Spice on it with the cinnamon. This would be best served with good vanilla ice cream, or by itself.
Yields: 8 servings
Granny Smith Apple Pie
2 1/3 cups flour
1/2 teaspoon salt
14 1/2 tablespoons sugar
3 tablespoons flour
3/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ginger
1/4 teaspoon salt
3/4 teaspoon lemon zest
2 1/2 pounds apple -- pref. Granny Smith
1 teaspoon lemon juice
1 tablespoon half and half
3/4 cup heavy cream -- well chilled
1 tablespoon honey
1/4 teaspoon cinnamon
1/4 teaspoon ginger
1/8 teaspoon nutmeg
In a bowl, stir together flour and salt. Add shortening and blend until mixture resembles coarse meal. Add 4-6 Tbsp ice water or enough to form into soft but not sticky dough, tossing the mixture with a fork. Form dough into a ball, flatten it slightly, dust with flour and chill it, wrapped in wax paper, for 1 hour.
Divide dough into 2 pieces, one slightly larger than the other. Chill the larger piece, wrapped in wax paper. Roll out the other, 1/8-inch thick on a floured surface, and fit it to a 9-inch pie plate, and trim the edge leaving a 1/2-inch overhang. Chill the pie shell while making the filling.
In a large bowl, stir together 14 Tbsp sugar, flour, cinnamon, nutmeg, ginger, salt, and zest. Peel, quarter, and core the apples; slice thinly, crosswise, and add them to the sugar mixture, tossing to coat well. Mound the apple mixture in the pie shell, sprinkle with lemon juice and dot with butter.
Roll out the larger piece of dough to a 13 or 14-inch round on a floured surface and drape it over the filling. Trim top crust, leaving a 1-inch overhang. Fold overhang under bottom crust, pressing the edge to seal it. Crimp the edge decoratively with a fork. Make slits in the top crust to form steam vents. Brush with hand and sprinkle with the remaining sugar.
Bake pie in lower third of a preheated 425f oven for 15 minutes, reduce heat to 375f and bake for 40-45 minutes more, or until filling is bubbling and crust is golden. Transfer pie to a rack to cool.
In a chilled bowl, beat cream with the honey, cinnamon, and nutmeg until it holds soft peaks. Transfer to a serving dish.
Serve the pie warm or at room temperature with the Honey Spice Whipped Cream.
Yields: 8 servings
Homemade Applesauce
10 cups coarsely chopped red cooking apple (about
3 pounds)
1 cup apple cider
1/2 cup firmly packed brown sugar
Combine all ingredients in a large saucepan. Bring to a boil. Reduce heat; simmer 1 hour or until apples are tender, stirring occasionally.
Serving Size: 1/2 cup
Slow-Cooked Apple Butter
12 cups chopped, unpeeled apples
3/4 cup apple cider
1 cup sugar
1 teaspoon cinnamon
1/2 teaspoon ground cloves
Combine apples and cider in slow cooker. Cover and cook on low 8 hours or until apples are soft.
Purée in food sieve or food mill. Return mixture to pot; add sugar and spices. Cover and cook on low 1 to 2 hours longer. For a thicker apple butter, uncover, and cook on high until desired consistency, stirring occasionally.
Store in refrigerator or pour hot apple butter into hot canning jars, leaving 1/4 inch headspace. Adjust caps for canning. Process in boiling water bath 10 minutes.
Here are a few recipes I pull out every autumn when my trees start ripening:
Caramel Apple Pudding Cake
1 pkg. Yellow cake mix
1 tsp. Apple pie spice
1/3 cup skim milk
1 medium apple, peeled & coarsely chopped
¾ cup firmly packed brown sugar
1½ cups warm water
Mix together cake mix, apple pie spice and milk. Stir in apple pieces. Spread in 9” square pan (greased)
In a small bowl, combine brown sugar & hot water. Pour evenly over cake batter.
Bake at 350º 30 minutes.
Applesauce Bars
1 Cup brown sugar
2 cups flour
½ cup oatmeal
2 cups applesauce
1 tsp. Baking soda
Combine sugar, flour oatmeal, butter & soda. Reserve 1 cup. Line 9x13 pan with the rest, patting it down. Spread applesauce over crust, and top with reserved crumbs Bake 350º 40 minutes.
**This is also good using applebutter in place of applesauce
Apple Pie Filling (freezer)
18 cups sliced & peeled baking apples
3 Tablespoons lemon juice
4½ cups white sugar
1 cup cornstarch
2 teaspoons ground cinnamon
1 teaspoon salt
¼ teaspoon nutmeg
10 cups water
Toss apples with lemon juice. Set aside. In a very large pot, combine sugar, cornstarch, cinnamon, salt, nutmeg and water. Bring to a boil, and boil 2 minutes, stirring constantly. Add apples and return to boil. Then reduce heat and simmer until apples are tender (about 10 minutes). Allow to cool.
Ladle into pint freezer containers (leaving some headroom). Seal & freeze. Use thawed filling as you would canned.
Makes about 10 pints (if I remember correctly)
Ugly Dumplings
2 pkgs. Refrigerator biscuits
2 or 3 chopped apples
2 Tablespoons sugar
1 Teaspoon cinnamon
Combine apples, sugar & cinnamon. Squash individual biscuits into flat circles. Fill each dough circle with about 1 - 2 teaspoons of filling. Fold over and seal edges well. Place biscuits on greased baking sheet. Bake according to temperature and time given on biscuit package.
**My kids used to love having these when they got home from school. Sometimes I’d get creative and drizzle frosting over them.
;-) ;-) I'm ALWAYS looking for new apple recipes ;-) ;-)
Linda Lou's Apple Pie Jam
4 cups tart apples, peeled and finely chopped
2 tablespoons lemon juice
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
4 cups sugar
1 cup firmly packed light brown sugar
1 box powdered pectin
1/2 teaspoon butter
Add water to chopped apples to measure 4 cups. Place apples and water into large, heavy saucepan. Stir in lemon juice, cinnamon and allspice.
Measure sugars. Stir pectin into fruit. Add butter. Bring mixture to full rolling boil on high heat, stirring constantly. Quickly stir in both sugars. Return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon.
Ladle quickly into hot, clean jars, leaving 1/4" headspace. Wipe jar rims and threads. Cover with two-piece lids. Screw bands on finger tight. Process in boiling water bath for 10 minutes.
I get alot of questions about the apples/ water. Measure your chopped apples in a 4 cup measuring cup, leave them in the cup and fill with water till you see the water level at the 4 cup mark.
Someone tried using 4 cups apples and 4 cups water. OH, talk about syrup !!!
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Apple Recipes to Share 
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When I was young we used to go "skinny dipping"; now we just "chunky dunk" 
