Who can resist a fresh, crisp apple straight from the orchard? Even if
you
can't grow your own, you can find a favorite farm market or orchard
each
year and take advantage of the apple harvest. Each year I find new
apple
recipes to try because it's such a versatile fruit that can be used in
main
dishes, desserts, appetizers, side dishes and breads.
Golden Delicious, Granny Smith, Jonathon and Jonagold are good baking
apples
because they are on the tart, crisp side. Gala are one of my favorite
eating
apples, as well as Pink Lady. Winesap and McIntosh are known for being
great
is sauces and cider. Everyone has their favorites, old and new
varieties.
Experiment and trade ideas with the local cooks near you. Buying apples
locally helps the area growers, plus you'll often find they will trade
recipes and tips with their customers. Take a weekend drive and find
the
orchard nearest you this fall!
Apple Raisin Bread Pudding
Ingredients:
4 cups bread cubes
1 cup chopped apple
1 cup raisins
2 large eggs
1 1/2 cups(12 fluid-ounce can) evaporated milk
1/2 cup apple juice or cider
1/2 cup granulated sugar
1 1/2 teaspoon ground cinnamon
Caramel ice cream topping (optional)
Preheat oven to 350 degrees. Grease 11x7 inch baking dish. Combine
bread,
apple and raisins in large bowl. Beat eggs in medium bowl. Stir in
evaporated milk, apple juice, sugar and cinnamon, mix well. Pour egg
mixture
over the bread mixture, pressing it into the bread: let stand for 10
minutes. Pour into prepared baking dish. Bake for 40 to 45 minutes or
until
set and apples are tender. Serve warm with ice cream topping, whipped
cream
or vanilla ice cream.
Caramel Apple Cookies (yummy!)
Ingredients:
1/2 cup vegetable shortening
1 1/4 cup packed light brown sugar
1 egg
1/2 apple juice, divided
2 1/4 cup all-purpose flour
1 tsp baking soda
1/4 tsp salt
1 tsp ground cinnamon
1/4 tsp ground cloves
1 cup apples, peeled and shredded
Frosting:
2 to 3 tbsp. margarine, softened
1/3 cup packed light brown sugar
2 tbsp. water
1 1/2 cup powdered sugar
2 to 4 tbsp. milk
5 tbsp. finely crushed walnuts
Beat shortening and brown sugar in medium bowl until blended; beat in
egg.
Mix in 1/4 cup apple juice, combined flour, baking soda, salt, and
spices;
mix in remaining 1/4 cup apple juice and apples. Drop by teaspoonfuls,
2
inches apart, onto greased cookie sheets. Bake at 350 until browned, 10
to
12 minutes. Cool on wire racks. Spread with frosting and sprinkle each
cookie with crushed walnuts. Caramel Frosting: Heat margarine, brown
sugar,
and water over medium high heat in saucepan, stirring until sugar
dissolves.
Remove from heat; beat in powdered sugar and enough milk to make
spreadable
consistency; use immediately. If frosting begins to harden, return to
low
heat and stir in more milk.
Scalloped Apples
Ingredients:
6-8 tart apples
1 tsp. cinnamon
1/2 tsp. nutmeg
2 Tbsp. lemon juice
1 cup light brown sugar
1/2 cup butter
1/4 cup pecans, chopped
Peel, core and slice apples. Melt butter in a small saucepan and add
cinnamon, nutmeg, lemon juice and brown sugar. Heat until sugar is
melted.
Place apples in a baking dish and pour mixture over apples, sprinkle
with
pecans and bake for 45 minutes at 350 degrees.
Apple Sugar Muffins
Ingredients:
4 tablespoons shortening
1/2 cup granulated sugar
1 egg, beaten
1 cup milk
1 cup apple, peeled and chopped
1 teaspoon of cinnamon
2 cups all purpose flour
3 1/2 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons granulated sugar
1 cup crushed corn flakes
Cream shortening and sugar. Add well-beaten egg. Sift flour, add baking
powder, salt and 1/2 teaspoon of cinnamon; sift again. Add dry
ingredients
to creamed ingredients, alternating with milk. Stir just enough to mix
ingredients until moistened. Fold in chopped apples and corn flakes.
Drop
into greased muffin tins, filling 2/3 full. Mix 2 tablespoons sugar
with 1/2
teaspoon cinnamon. Sprinkle over muffin tops. Bake at 400 degrees for
25
minutes. Serve warm. Makes 12 to 15 muffins.
Apple Chili Chutney
Ingredients
4 cups Granny Smith apples
2 red or green chilies, diced
1/4 cup cider vinegar
1/3 cup brown sugar
6 cloves garlic, minced
2/3 cup water
1 Tbsp. fresh marjoram or 1 tsp. dried
Peel, core and dice the apples; combine all ingredients in a saucepan
and
cook over medium heat until apples are tender. Refrigerate until ready
to
serve. Be very careful when chopping hot chilies-I've even worn rubber
gloves when working with the really hot ones. If you are not sure about
the
hotness-try it with one chili and remove the seeds.
About the Author
Brenda Hyde is a wife, and mom to three, living in the Midwest United
States. She is also a freelance writer and editor. Visit her at
Old Fashioned Living.com
for more old fashioned recipes, crafts and projects.
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