Re: as requested - APPLE RECIPES
Sweet Potatoes and Apples
1 1/2 pounds sweet potatoes
3 York or Stayman apples, unpeeled, cored and sliced
3/4 cup orange juice
3/4 tsp. grated fresh ginger
1/2 tsp. cinnamon
1/4 tsp. allspice
1/4 tsp. nutmeg
In a medium saucepan, cook unpeeled potatoes in boiling water for 25 minutes. In a medium skillet, over high heat, heat apples and orange juice with ginger, cinnamon, allspice and nutmeg. Cover and cook until apples soften, 3 to 5 minutes. Uncover and reduce heat; simmer apples a few minutes longer. Peel and slice cooked sweet potatoes and add to apple mixture. Mix gently and heat thoroughly. Makes 6 servings.
Golden Apples and Yams
2 large yams or sweet potatoes
2 Golden Delicious apples, cored and sliced crosswise into rings
1/4 cup firmly packed brown sugar
1 tsp. cornstarch
1/8 tsp. ground cloves
1/2 cup orange juice
2 Tbsp. chopped pecans or walnuts
Heat oven to 400. Bake yams 50 minutes or until soft but still retain shape. (This can also be done in microwave.) Cool yams until they can be handled. Reduce oven to 350. Peel and slice yams crosswise. In shallow 1-quart baking dish, alternate apple rings and yam slices, overlapping their edges slightly. In small saucepan, combine sugar, cornstarch and cloves; stir in orange juice and blend. Heat orange juice mixture, stirring, until thickened; pour over apples and yams. Top casserole with nuts and bake 20 minutes or until apples and yams are tender. Serve. Makes 6 servings.
Sweet Potatoes and Apples
1 1/2 pounds sweet potatoes
3 York or Stayman apples, unpeeled, cored and sliced
3/4 cup orange juice
3/4 tsp. grated fresh ginger
1/2 tsp. cinnamon
1/4 tsp. allspice
1/4 tsp. nutmeg
In a medium saucepan, cook unpeeled potatoes in boiling water for 25 minutes. In a medium skillet, over high heat, heat apples and orange juice with ginger, cinnamon, allspice and nutmeg. Cover and cook until apples soften, 3 to 5 minutes. Uncover and reduce heat; simmer apples a few minutes longer. Peel and slice cooked sweet potatoes and add to apple mixture. Mix gently and heat thoroughly. Makes 6 servings.
Apple Cream Cheese Torte
Crust:
1 1/2 sticks margarine softened
6 tablespoons sugar
1/2 tsp vanilla
1 1/2 cups flour
Cream margarine and sugar. Add vanilla and flour. Pat onto bottom and up 1" sides of 9" springform pan.
Filling:
12 oz. cream cheese, softened
1/4 c. sugar
1 egg
1 tsp lemon rind.
Combine all ingredients, spread over crust.
Topping:
1 qt. baking apples, peeled, sliced
1/4 c. sugar
1 tsp. cinnamon
1/4 tsp. nutmeg
Combine topping ingredients. Arrange mixture on top of cheese mixture. Sprinkle with 6 tbsp. slivered or sliced almonds. Bake at 450 degrees for 10 minutes. Reduce to 400 degrees and bake 25 minutes longer. Cool completely.
Green Apple Cake
5 eggs
2 cups green Virginia apples, chopped fine (Golden Delicious or Granny Smith)
2 cups sugar
1 teaspoon each cinnamon, nutmeg and cloves
3 cups flour
1 cup margarine
1 heaping teaspoon soda (dissolved in 1/2 cup cold water)
Cream margarine and sugar. Add eggs one at a time. Add spices that have been mixed in 1/2 cup of the flour. Then add the soda (dissolved in cold water), chopped apples and the rest of the flour. Bake in 13x9x2" sheet cake pan in 325 degree oven for approximately 30 minutes or until done.
Topping for Green Apple Cake
1 cup coconut
4 tablespoons milk
1 cup light brown sugar
Dash of salt
3/4 stick margarine
Combine all ingredients and cook over medium heat until sugar melts, keeping it stirred. Spread over warm cake and return to oven under broiler to brown top of cake. Cool and cut into squares.
Apple Honey Shake
1 quart chilled apple cider or juice
2 cups chilled orange juice
1/4 cup honey
2 tsp. grated orange rind
Combine all ingredients and shake to blend. Pour over ice in tall glasses. Garnish with mint sprig, apple slice or long peel of orange. Makes 6 servings.
Orange Poached Apple
6 small Winesap apples
1 stick cinnamon
1 1/2 cups orange juice
2 tsp. grated orange peel
1/2 cup cream sherry
Core apples from bottom, leaving top side of apples unpierced; peel apples. In 2 quart saucepot, combine orange juice, sherry and cinnamon; heat to boil. Reduce heat to simmer, add apples and cook, covered, 30 to 40 minutes or until apples are tender. (Rotate apples occasionally to cook evenly.) With slotted spoon, transfer apples to serving dish, garnish with orange peel and serve. Makes 6 servings.
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