Re: as requested - APPLE RECIPES
Apple Chicken Salad
1/2 cup fat-free yogurt
1/4 cup orange juice
1/2 cup apple jelly, melted
1/4 teaspoon salt (optional)
1 Tablespoon lemon juice
3 cups cooked chicken, diced
2 cups finely sliced celery
3 apples, unpeeled and diced
1/2 cup coarsely chopped pecans
In a large bowl, mix yogurt, orange juice, melted apple jelly and lemon juice. Add chicken.
Celery and apples. Toss gently to coat all pieces. Season with salt and chill until ready to serve. Sprinkle with pecans and serve on a bed of romaine lettuce. Yield 8 3/4 cup servings.
Apple Cheese Topping
Use this spread on bagels, toast, crackers or apple slices.
8 ounce package of cream cheese at room temperature
1 cup grated cheddar cheese
2 tablespoons lemon juice
1 medium-size peeled cored Granny Smith apple
1/2 teaspoon black pepper
1 teaspoon dried thyme, basil or oregano
In a medium bowl, combine the cream cheese, cheddar cheese and lemon juice. Grate apple directly into cheese mixture. Sprinkle with black pepper and dried herb. Cover bowl and chill approximately 1 hour.
Yield 2 1/2 cups. Serving size 2 tablespoons.
Red Cinnamon Apple Rings
Serve chilled as a side dish or in salads or use hot as garnish around roast turkey, ham or pork roast. These delicious apples will keep in the refrigerator for up to two weeks.
5 medium or large cooking apples
2 cups sugar
2 cups water
1/2 teaspoon red food coloring
2 to 3 sticks cinnamon, about 2 1/2 inches long
Wash, and peel apples. Use an apple corer to remove cores or remove seeds and cores after cutting into rings. Cut each apple into 1/2-inch thick rings. Combine sugar, water, food coloring and cinnamon sticks in a large skillet. Stir over moderately low heat until sugar is dissolved. Cook 10 minutes over medium heat. Arrange apple rings in syrup. Cook, basting frequently with syrup in skillet, until apples are tender, about 6 to 10 minutes. Remove apples from syrup and use as garnish or serve in syrup as a side dish. Makes 15 apple rings. Serving size two-apple ring.
Dutch Apple Preserves
1 pound Granny Smith Apples (3-4 apples)
½ cup golden raisins
1-1/2 cups water
¼ cup bottled lemon juice
1 teaspoon ground cinnamon
¼ teaspoon allspice
4-1/2 cups sugar
1 cup light brown sugar
½ teaspoon margarine
1 pouch Certo Fruit Pectin
1. Wash 6- 8 ounce (1/2 pint) jars and screw bands and set aside. Wash and prepare lids according to manufacturers directions. Cut open pectin pouch, stand upright in a cup and set aside.
2. To prepare fruit mixture: Peel and core apples, finely chop. In a medium bowl combine apples, raisins, and water. Measure 3 and ½ cups of apple mixture into a 6-8 quart saucepan. Stir in lemon juice, cinnamon, and allspice.
3. Add sugar and margarine to apple mixture. Margarine reduces foaming during boiling. Bring to a boil over high heat, stirring constantly. Bring to a full rolling boil. (A full rolling boil is one that continues to bubble while you are stirring.)
4. Quickly add pectin, stir. Return mixture to a full rolling boil and boil hard for exactly 1 minute, stirring constantly. Remove from heat and continue to stir for 15 seconds longer. Skim off any foam with a metal spoon.
5. Quickly ladle preserves into clean 8-ounce jars. Wipe jar rims and threads with damp clothe.
6. Cover with two-piece lids. Process in boiling water bath canner for 10 minutes. Remove jars and cool completely before checking seals. Check seals. Label and date. Makes 6 (1/2-pint jars).
Chutney
1 cup dried plums (prunes)
1 ½ cups apple cider vinegar
2 cups brown sugar
1 teaspoon coriander seed, ground
½ teaspoon ground cinnamon
½ teaspoon salt
1/8 to 1 teaspoon ground cayenne pepper
3 medium-sized (crisp) apples, peeled, cored and chopped
1 cup currents
1 cup onions, chopped
2 medium tomatoes, peeled, seeded and chopped
1. Wash 4 half pint jars and 4 screw bands. Prepare lids according to manufactures directions: set aside. For canned chutney; fill water bath canner half full and heat to boiling.
2. Place dried plums in a small saucepan and add enough water to cover. Bring to a boil over medium high heat. Boil for 10 minutes. Drain, cool, and chop.
3. Combine vinegar, sugar, coriander, cinnamon, salt and pepper in an enameled or stainless steel pan. Heat to boiling; add prepared plums, apples, currents, onions, and tomatoes.
4. Cover and continue to boil, stirring frequently with a wooden spoon, for about 20 to 30 minutes, until thick.
5. Carefully ladle into jars. Wipe jar rims. Adjust lids and process for 15 minutes or refrigerate jars and use within 3 months.
Makes about 4- 1/2 pint jars
Note: This recipe can be doubled or tripled with very good results.
Fresh Apple Walnut Cake with Caramel Nut Topping
The cake:
2 cups all purpose flour
1 cup whole-wheat flour
1 teaspoon baking soda
1 teaspoon salt
2 cups sugar
¾ cup corn oil or canola oil
1 whole egg plus 3 egg whites
2 teaspoons vanilla extract
3 medium baking apples, peeled and chopped
1 cup finely chopped walnuts
Icing for cake:
¼ cup margarine or butter ( ½ stick)
½ cup brown sugar, firmly packed
1/3 cup fat-free evaporated milk
¼ cup chopped walnuts for garnish (optional)
1. Preheat oven to 350ºF. Spray a 13x9-inch baking pan with oil or grease lightly.
2. In a medium bowl mix flour, baking soda, and salt.
3. In a large bowl mix sugar, oil, whole egg, egg whites, and vanilla. Beat with an electric mixer or whisk until smooth and light.
4. Stir in flour mixture. Mix just to combine. Batter is very thick. Fold in apples and nuts.
5. Spread into prepared pan. Push batter evenly into corners of the pan so the cake will have an even top.
6. Bake for 30-35 minutes in preheated oven. Remove and cool for 15 minutes. Serve plain, with a sprinkle of powdered sugar, or with topping recipe below.
For the topping:
1. In a medium saucepan, melt butter or margarine over medium heat. Do not brown the butter.
2. Stir in brown sugar and milk. Turn heat up to medium high and bring to a boil. Reduce heat to low and simmer gently for 5 minutes. Stirring occasionally.
3. Pierce warm or cooled cake all over with a skewer or two-tined fork. Drizzle hot topping all over the cake. Garnish with chopped walnuts if desired. Cool for 30 minutes before serving. Makes 20 servings.
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