Apple Recipes

[swtness]

apple sauce, apple juice.....apples galore...red ones, green ones, sour ones, sweet fones

[LONDONROSE]

Apple Crisps

one can apple pie filling
small flour tortillas
vanilla ice cream

place apx. 1/4 cup apple pie filling on tortilla
roll place in oven at 350 until slightly brown
serve warm with icecream...

you can also use any type pie filling

quick easy and awsome

[Aline]

Apple Betty

3 cups sliced apples
1-1/2 cups soft bread cubes
1/3 cup brown sugar
2 tsp cinnamon
1 tsp nutmeg
4 tbsp butter, melted
¾ cup water, hot or cold

Mix apples, 1 cup bread cubes, brown sugar, cinnamon and nutmeg. Place in buttered baking dish and pour melted butter and water over top.

Mix remaining bread cubes with a little extra melted butter and sprinkle over top.

Bake in moderate oven (350) for 30 to 45 minutes. Serve hot or cold with caramel sauce.

Serves 6.

[Aline]

French Apple Tart

2 large apples, about 1 lb.
¼ c. sugar
¼ tsp. cinnamon
2 tbsp. lemon juice
1 tsp. lemon zest
1/8 tsp. salt
1 sheet frozen puff pastry dough (half of a 17¼ oz. Pkg.), thawed
1 tbsp. butter or margarine, melted
2 tbsp. apricot preserves, melted

Preheat oven to 400 F. Peel, core and thinly slice apples. In large bowl combine apples, sugar, cinnamon, lemon juice, lemon zest and salt until apples are well coated; set aside.

Meanwhile, on lightly floured surface, roll out puff pastry sheet to a 16 x 9½-inch rectangle. Cut rectangle lengthwise into four 4-inch wide strips. Place each strip on ungreased baking sheet.

Layer apples on each strip ½ inch from edge of pastry. Fold edges of dough over to form border. Brush each strip with butter.

Bake 20 minutes or until apples are soft and pastry is golden. Immediately brush with melted apricot preserves and cut each strip in half before serving.

[Aline]

Cinnamon Apple Cake

CAKE:

3 cups all-purpose Flour 750 mL
1 3/4 cup granulated sugar 425 mL
1 tbsp baking powder 15 mL
1/4 tsp salt 1 mL
4 eggs 4
1 cup canola or vegetable Oil 250 mL
1/3 cup apple or orange juice 75 mL
2 tsp vanilla 10 mL

FILLING:

4 large apples 4
1/3 cup granulated sugar 75 mL
2 tsp ground cinnamon 10 mL
icing sugar, optional 0


CAKE: PREHEAT oven to 350ºF (180ºC). Grease and flour a 10" (4L) tube pan. Combine first four dry ingredients. Beat eggs, oil, juice and vanilla in large bowl. Add dry ingredients, beating until smooth (batter will be stiff).

FILLING: TOSS apple slices with sugar and cinnamon.

ASSEMBLY: SPREAD 1/3 of batter in prepared pan. Cover with half of apples. Repeat layers. Spread remaining 1/3 batter on top.

BAKE in centre of 350ºF (180ºC) oven for 70-75 minutes, or until cake tester inserted in centre of cake comes out clean. Cool 20 minutes in pan, then remove to rack and cool completely. If desired, dust with icing sugar before serving.

Tip

Use large, tart apples that hold their shape during baking, like Granny Smith.

[Aline]

Butterscotch Apple Upside-down Cake

4 c. sugar
1 c. water
4 oz. butter
2 x apples, peeled and cut into 8 slices each
3 c. flour
2 tbsp. baking powder
1 tbsp. nutmeg
1 tbsp. cinnamon
2 c. milk
4 x eggs, lightly beaten
2 tbsp. melted butter
1 tsp. vanilla

Preheat oven to 350 degrees. Pour two cups of the sugar into a pile in the center of a thick-bottomed saucepot. Pour in the water around the edges of the sugar. Turn the heat to high and without stirring watch as the sugar dissolves into the water forming a syrup. After a few minutes of vigorous simmering, the syrup's water will evaporate and the heat will begin to rise past the boiling point in the remaining sugar syrup. After a few more minutes the sugar will begin to brown slightly. At this point gently swirl the pot so that the sugar browns evenly.

When all of the sugar is an even golden brown remove from the heat and add four ounces of butter to "shock" the caramel and stop its cooking process. Stir just long enough to fully dissolve the butter forming butterscotch.

Place the apple slices in the caramel, forming an attractive "wagon wheel" pattern around the edges. Fill in the center with more apple slices.

In a separate bowl whisk the flour, baking powder, remaining two cups of sugar and spices until well combined. Add the milk, beaten egg, melted butter and vanilla. Stir until a smooth batter forms, its OK to have a few lumps.

Pour the batter on top of the apples and bake in for 45 minutes until the top is golden brown. A thin knife inserted into the cake should come out cleanly.

Run a thin blade around the outside of the cake to loosen completely from the pot. Invert onto a serving plate: Voila! If one or two apples stay behind in the pot carefully replace in the pattern.

Timing Hints: The butterscotch will take twenty minutes while you make the batter, the cake will then bake for forty-five minutes.

Equipment Hints: I suggest baking the cake in the same saucepot you make the butterscotch in. An 8" or a 10" dutch oven will work best.

[Aline]

Caramelized Apples for Pancakes

Instead of sirup on your pancakes, try this... very good.

Slice apples. In saucepan, melt small amount of butter, add a little brown sugar and then apples. Sauté until apples are tender. Spoon over pancakes.

This is an "eyeball" amount recipe. Use your judgement for butter and brown sugar as it all depends on how much apples you are using.
Play with it. It can't fail. It will still taste good, no matter what.

[Aline]

Applesauce

1/2 cup boiling water
2 pounds cooking apples, peeled, cored and sliced
1/8 tsp ground cinnamon
1/8 tsp ground cloves
1/2 cup sugar

In 2-quart saucepan over medium heat, heat first 4 ingredients to boiling.

Reduce heat to low; cover and simmer 8 to 10 minutes until apples are tender for chunky applesauce, 12 to 15 minutes for smoother applesauce. During last minutes of cooking time, stir sugar into applesauce mixture.

* Adjust spices to your taste.

[Aline]

Candy Apples

8 wooden ice-cream-bar sticks
8 small Red Delicious apples, washed and dried
1 cup water
3 cups sugar
1/2 cup light corn syrup
1/4 cup red-hot candies
1/2 tsp red food color

Insert a wooden stick part way through stem end of apples. Grease large cookie sheet; set aside.

In 2-quart saucepan, combine remaining ingredients. Over medium heat, heat mixture to boiling, without stirring.

Boil, without stirring, until candy thermometer reads 290 degrees F., or when a little of mixture dropped into cold water separates into thin har threads, about 20 minutes.

With brush dipped in hot water, occasionally brush sugar from side of pan as mixture cooks.

When cooked, remove syrup from heat. Tip saucepan; swirl each apple in mixture to coat.

Lift apple out of syrup mixture and swirl it over the saucepan a few more seconds to allow any drips to fall back into saucepan.

Place apples on cookie sheet to cool. work quickly before syrp hardens. To soften, place over very low heat. Cool at least 1 hour before serving.

[Aline]

Sausage-Apple Stuffing

1 lb pork sausage meat
3 large apples, peeled, cored and chopped
1 large onion, chopped
1 cup chopped celery
4 cups fresh bread cubes
2 eggs
1-1/2 tsp salt
1 tsp poultry seasoning

In 4-quart saucepan over mediun heat, cook sausage meat until browned, breaking apart with fork. Remove meat to medium bowl.

Pour off drippings but return 1/4 cup to pan. In drippings over medium heat, cook apples, onion and celery until celery is tender, about 10 minutes.

Remove from heat. Add sausage meat and remaining ingredients. Stir until well mixed.

[Aline]

Apple Fritters with Caramel Drizzle

Yield:6

2-1/2 cups flour
1/2 cup flour
1 cup cornmeal (250 mL)
1/2 cup brown sugar (125 mL)
2 tbsp baking soda (30 mL)
1 tsp salt (5 mL)
2 cups buttermilk (500 mL)
1-1/2 cups water (375 mL)
2 eggs
2 tsp vanilla extract (10 mL)
3 Granny Smith apples, cut into ¼-inch (6 mm) thick rings
Vegetable oil for deep frying
Caramel Drizzle, recipe follows

Caramel Drizzle

2 cups sugar (500 mL)
2 tbsp water (30 mL)
2 cups apple juice (500 mL)
1 cinnamon stick
2 star anise

1. Heat the oil in the deep fryer to 360 degrees F (185 degrees C).
2. In bowl combine 2½ cups flour, cornmeal, brown sugar, baking powder
and salt.
3. Whisk together buttermilk, water, eggs and vanilla.
4. Add the wet ingredients to the dry and mix to form a lumpy batter.
5. Dredge apple rings into the remaining flour, shaking off any excess.
6. Dip apples in batter and fry until golden, about 2 minutes per side.
7. Remove from oil and place on paper towel to absorb the excess oil.
8. Serve Caramel Drizzle.

Caramel Drizzle

1. In a pot combine the water and sugar.
2. Over high heat bring to a boil and cook until the syrup becomes
amber, about 7 minutes.
3. Remove from the heat and whisk in the apple juice slowly, being
careful of the steam released.
4. Add the cinnamon and star anise.
5. Return to high heat and bring to a boil.
6. Reduce to medium heat and simmer until reduced to 1 cup of liquid,
about 20 minutes.
7. Strain and cool. Discard cinnamon stick and star anise.
8. Store for up to 1 month in the refrigerator.

[Aline]

Caramel Apple Cake

A rich, buttery apple cake riddled with crunchy pieces of toffee. No need for icing, the caramel topping soaks right in. Serve warm with a dollop of chilled whipped cream.


CAKE

1/2 cup butter, softened 125 mL
1 cup sugar 250 mL
2 eggs 2
1 tsp vanilla 5 mL
2 cups all-purpose flour 500 mL
1 tsp baking powder 5 mL
1 tsp baking soda 5 mL
1/4 tsp salt 1 mL
1 cup sour cream 250 mL
2 cups peeled apples 500 mL
1/2 pkg (225 g) CHIPITS SKOR Toffee Bits 0.5 pkg


TOPPING

1/3 cup all-purpose Flour 75 mL
2 tbsp brown sugar 30 mL
1/4 cup butter 50 mL
1/2 pkg (225 g) CHIPITS SKOR Toffee Bits 0.5 pkg
1/2 cup white chocolate chips 125 mL


CREAM butter, sugar, eggs and vanilla in large mixer bowl until light and fluffy. Combine flour, baking powder, baking soda and salt. Add to creamed mixture alternately with sour cream making 3 dry and 2 liquid additions. Fold in apples and SKOR Bits. Spread batter evenly in greased 13" x 9" (33 cm x 23 cm) cake pan.

COMBINE all topping ingredients, mixing until crumbly. Sprinkle evenly over batter.

BAKE at 350°F (180°C) for 35 - 40 minutes, or until toothpick inserted in centre comes out clean.

[Aline]

Apple Dessert Squares

1 package (18.25 oz.) butter pecan cake mix
3 tbsp margarine, melted
1 tbsp water
4 cups thinly sliced, peeled apples
2 tbsp flour
1/2 tsp apple pie spice
1 can (14 oz.) sweetened condensed milk
Vegetable cooking spray


Thoroughly combine cake mix, margarine and water. Press evenly and firmly into bottom of 13 x 9 x 2-inch baking pan coated with cooking spray.

Bake at 350o F about 10 minutes or until very lightly browned. Combine Michigan Apples, flour and spice. Arrange evenly over hot crust. Pour condensed milk over Apples.

Return to oven and bake 50 minutes longer or until milk is golden brown and Apples are tender. Cool completely before serving. Yield: 12 servings, 3-inches square.

Suggested apple varieties to use: Empire, Gala, Ida Red, Jonagold, Jonathan, McIntosh or Rome.

[JoanieCooks]

1-21 oz can apple pie filling
8-6inch flour tortillas
1 1/2 cups apple cider
3/4 cup sugar
3/4 cup butter

Spoon about 1/3 cup pie filling onto each tortilla; rollup and place seam side down in a greased 11x7 baking dish.
Combine apple cider, sugar and butter in a medium saucepan and bring to a boil. Reserve 1/2 cup sauce; pour remaining sauce over tortillas. Cover and bake at 350F for 30 mins. Uncover and bake 18 minutes more until tortillas are lightly browned. Serve warm with reserved sauce and top with a scoop of creamy vanilla ice cream

The Best from
JoanieCooks

[b-man]

Applesauce Spice Cake

Ingredients:

2 1/2 cups all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
3/4 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon baking powder
1/2 cup butter or margarine
2 cups sugar
2 eggs
1 16-ounce can applesauce
3/4 cup raisins
1/2 cup chopped nuts

Set oven to 350 degrees F

Grease and lightly flour a 13 by 9 by 2-inch baking pan. Combine the first
7 ingredients. In a mixer bowl beat butter with electric mixer for 30
seconds. Add sugar and beat till well combined. Add eggs, one at a time,
beating 1 minute after each. Add dry ingredients and applesauce alternately to beaten mixture, beating on low speed after each addition. Stir in raisins and nuts. Turn into pan.

Bake in a 350 degree oven for 45 minutes or till done. Cool on a wire rack. Serves 12 to 15.

B-man

[b-man]

Applesauce Granola Cookie


Ingredients:

1 cup brown sugar
1/2 cup shortening
1 tsp. vanilla
1 egg
1/2 cup applesauce
2 cups flour
2 cups granola
1/2 tsp. baking soda
1/4 tsp. salt

Preheat oven to 375 degrees. In large bowl, combine brown sugar,
shortening, vanilla and egg and mix until well blended. Add
applesauce and blend well. Stir in flour, granola, baking soda and
salt and mix well. Drop by tablespoons onto cookie sheets, about 2"
apart.

Bake at 375 degrees for 10-12 minutes or until cookies spring
back when lightly touched in center. Cool 2 minutes, then remove from
cookie sheets.

Makes approximately 42 cookies

B-man

[b-man]

Applesauce Coffee Cake


Ingredients:

1- 3/4 cups all-purpose flour
1/2 cup sugar
1/2 cup butter or margarine
2 beaten eggs
1 teaspoon vanilla
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 cup chunk-style applesauce
1/4 cup chopped nuts
1/2 teaspoon ground cinnamon

Oven 375 degrees. Stir together 3/4 cup of the flour and the sugar; cut in butter or margarine till crumbly. Set aside 1/2 cup of the crumb mixture for topping. To remaining crumb mixture, add eggs and vanilla; beat by hand till smooth.

Stir together remaining 1 cup flour, the baking powder, soda, and 1/2
teaspoon salt. Add dry ingredients and applesauce alternately to beaten
mixture, stirring after each addition. Turn into a greased 8 by 8 by 2-inch
baking pan. Stir nuts and cinnamon into reserved crumb mixture; sprinkle
atop.

Bake in a 375 degree oven 30 minutes or till done. Serve warm.

B-man

[b-man]

CRACKER BARREL FRIED APPLES


Ingredients:

6 large tart green Granny Smith apples
1 teaspoon lemon juice
1/4 cup bacon drippings
1/4 cup brown sugar
1/8 teaspoon salt
1 teaspoon ground cinnamon
Dash of ground nutmeg

In a large skillet, melt bacon drippings. Pour apples evenly into the skillet. Sprinkle with lemon juice, brown sugar and salt. Cover and cook over low heat for 15 minutes, until apples are tender and juicy. Sprinkle with cinnamon and nutmeg.


B-man

[b-man]

Stuffed Apples with Mascarpone Cream

Baked apples never tasted so good!

Makes 4 servings

Ingredients:

2 Granny Smith or other cooking apples
1/4 cup walnuts
1/4 cup raisins
1/4 cup brown sugar
1/4 cup flour

Mascarpone Cream:

8 ounces mascarpone
1/4 cup rum, Frangelica, or Amaretto
1/2 cup confectioner’s sugar
1 cup heavy cream

Preparation:

Baked Apples:

Prepare the grill. Cut each apple in half across the middle and scoop out the seeds from each half. Mix the remaining ingredients and place into the opening in the apples. Grill for 20 minutes. Serve with generous dollops of Mascarpone Cream.

Mascarpone Cream:

With an electric mixer, mix the mascarpone and the liqueur. Add the confectioner’s sugar; scrape the sides to mix well. Gradually add the cream and whip to soft peaks.


B-man

[b-man]

Apples and Nectar

Nice to make when you have a little extra time to cook for someone special.

Number of Servings: 4

Ingredients:

apricot and orange nectar or unsweetened orange juice - 1 1/2 cups
golden raisins - 2 Tbsp
low-calorie margarine - 1 Tbsp
Granny Smith or other crisp dessert apples - 4 ea
cornstarch - 1 Tbsp


1 Bring fruit juices, raisins, and margarine to a boil.

2 Halve, peel, and core apples. Lower them carefully into juice mixture and simmer gently for 7-10 minutes or until soft but not mushy.

3 Mix cornstarch with a little cold water to make a paste.

4 Transfer apples to a serving dish, cut side down.

5 Stir the cornstarch mixture into the juice and simmer for 2-3 minutes. Pour over apples and chill before serving.

B-man

[b-man]

Baked apples with dates, pecans and ginger

Baked apples with dates, pecans and ginger

Preparation time 10 minutes.
Cooking time 45 minutes.
Serves 4

This is a variation on baked apples, which are also delicious cold, with dollops of creme fraiche. It takes only ten minutes to prepare and can then be baked when required. If your apples are large, they may take up to an hour to cook through. If eaten hot, serve hot with custard or pouring cream.

INGREDIENTS:

4 cooking apples
20g or 3/4oz butter
20g or3/4oz brown sugar
1/2 teaspoon ground cinnamon
85g or 3oz pecans, roughly chopped
85g or 8oz dates, roughly chopped
grated zest and juice of 1/2 lemon
2 balls stem ginger, finely chopped


1. Preheat the oven to 180 degrees celcius/350 degrees fahrenheit/ gas mark 4.

2. Wash the apples and remove the core with an apple corer. With a sharp knife cut a ring just through the apple skin about two- thirds of the way up each apple.

3. Put the apples into an ovenproof dish.

4. Melt the butter in a saucepan, add the sugar, cinnamon, pecans, dates, lemon zest and juice and stem ginger. Mix well and use it to stuff the centres of the apples. Any extra can be spooned over the top.

5. Pour 1cm/1/2 inch of water into the dish over the apples.

6. Bake for about 45 minutes or until the apples are soft right through when tested with a skewer.

7. Serve with warm creme anglaise, custard or cream.

B-man

[b-man]

Red Cabbage with Diced Apples


Ingredients:

4 c Cabbage; thinly sliced
1 Green apple; peeled cored -diced
1/4 c Onion; diced
2 tb Lemon juice;
1 Chicken-flavor bouillon cube
1/8 ts Allspice;
1 ds Pepper
3/4 c Water;
2 pk Sweet 'N Low

Combine all ingredients except water and Sweet 'N Low in large
saucepan. Add water. Cover and simmer 20 minutes, or until cabbage
is tender. Stir in Sweet 'N Low.

Makes 6 servings

B-man

[b-man]

Ginger-Stuffed Baked Apples

Serves: 4 person(s)
Preparation Time: 30 mins
Cooking Time: 1 hrs 0 mins



A spicy version of the traditional baked apple.
Suggestions:
Allow extra time for cooling and refrigeration.

Ingredients:

4 Rome Beauty apples
1/4 cup crumbled gingersnaps (2-4 cookies)
2 Tbsp golden raisins
1 Tbsp dried currants
1 Tbsp light brown sugar
1 tsp minced crystallized ginger
1/2 tsp ground cinnamon
1/8 tsp ground cardamon
4 Tbsp wildflower or clover honey
1 cup apple cider


Preheat oven to 375 F.

Peel apples, removing skin from only the top half of each. Remove the cores from each. Using a scooper or peeler, remove enough flesh from center of each to make an inch-wide cavity that reaches almost to bottom. Place the hollowed-out apples in an ovenproof dish just large enough to hold them without touching.

In small bowl, combine gingersnaps, raisins, currants, sugar, ginger, cinnamon, and cardamom. Spoon the mixture into the cavity of each apple. Drizzle a tablespoon of honey over each so it coats the exposed flesh as it drips down. Add cider to the pan.

Bake the apples uncovered in a preheated oven until they are soft when pierced with knife but not collapsing, about 50 to 60 minutes. After the first 30 minutes, add more cider if the pan looks dry.

Cool the apples to warm temperature and place each in an individual bowl or dish. Spoon some liquid from pan over each apple and serve. Or if prefer to serve later, cool, cover and store them in a refrigerator until ready to serve, up to 3 or 4 days. Bring chilled apples back to room temperature before serving.

B-man

[b-man]

Chicken Soft Tacos with Sautéed Onions and Apples

In this recipe, a savory-sweet taco filling is encased in warm flour tortillas.

Ingredients:

1 tablespoon olive oil
1 pound skinless, boneless chicken breast, cut into bite-sized pieces
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 teaspoon freshly ground black pepper
1 tablespoon butter
2 cups thinly sliced onion
2 cups thinly sliced peeled Granny Smith apple (about 2 apples)
2 garlic cloves, minced
8 (6-inch) flour tortillas

Heat oil in a large nonstick skillet over medium-high heat. Sprinkle the chicken evenly with salt, nutmeg, and pepper. Add chicken to pan; sauté 7 minutes or until golden. Remove the chicken from pan; keep warm.
Melt butter in pan over medium heat. Add onion; cook 4 minutes or until tender, stirring frequently. Add apple; cook 6 minutes or until golden, stirring frequently. Add garlic; cook 30 seconds, stirring constantly. Return chicken to pan; cook 2 minutes or until thoroughly heated, stirring frequently.

Heat tortillas according to package directions. Arrange 1/2 cup chicken mixture evenly over each tortilla.

Yield: 4 servings

B-man

[b-man]

APPLESAUCE CUPCAKES


Ingredients:

1-2/3 c flour White of 1 large egg
3/4 c sugar 1 T vanilla
2 tsp. ground cinnamon
1-3/4 c peeled, shredded apple
1-1/2 tsp. baking powder
1/4 c vegetable oil
1/2 tsp. baking soda
1/2 tsp. salt
1/2 c applesauce
1 large egg

Heat oven to 350 degree. Line 14 regular size muffin cups with paper or foil liners. In a medium bowl, stir flour, sugar, cinnamon, baking powder, baking soda & salt till well mixed. Whisk in
applesauce, oil, egg, egg white & vanilla till blended. Stir in apple. Spoon batter into lined cups.

Bake 25-30 min or till a wooden toothpick inserted in centers come out clean. Cool in pan on wire rack 5 min before removing to rack to cool completely. Before serving, sprinkle with cinnamon-sugar.

Makes about 14 muffins

B-man

[b-man]

Chicken Breasts with Apples and Cider Cream



Ingredients:

Sauce:

2 cups cider
1 tablespoon Dijon mustard
2 cups heavy cream
1/2 cup milk
1/8 teaspoon cayenne pepper
1/4 teaspoon salt
1/4 teaspoon white pepper

Chicken:

6 chicken breasts, boneless
3/4 cup flour
1 1/2 teaspoons salt
1 1/2 teaspoons black pepper
1/2 cup olive oil
2 apples

Preparation:

In a 2-quart saucepan, reduce the cider to 1/2 cup. Whisk in mustard, cream and milk and reduce to about 2 cups over medium-high heat, or until the sauce thickens. Add the seasoning, set aside to cool and pour into a wide mouth jar.

Dredge chicken in combined flour/salt/pepper. Heat 3 tablespoons oil in a large skillet. Add chicken and sauté on one side for about 5 minutes. Turn and sauté for 3 to 5 minutes more or until just slightly done. Remove chicken and keep warm.

Meanwhile, core and slice apples into 1/4 inch slices. Add remaining 1 tablespoon oil to pan. Add apple slices and sauté for 3 to 5 minutes or until just tender. Remove apples.

Add cider cream sauce to pan and heat while scraping up any little browned bits from the pan bottom. Return chicken to warm sauce for one minute, then top with apple rings. Heat for one minute and serve. Can be held in slack oven or very low heat for about 10 to 15 minutes.

B-man

[b-man]

Baked Apples With Apricots and Cashews

We love baked apples in our family, and are always on the lookout for interesting fillings.

9 granny smith apples
1/2 cup applesauce
1/4 cup dark raisins
1/4 cup chopped dried apricots
1/3 cup chopped cashews
1/2 cup sugar
1 tablespoon lemon juice
1/2 teaspoon cinnamon
4 teaspoons butter
1 cup white wine (approximately)

Yield: 8 servings
1 hour 35 minutes total (approx.) ... 20 mins prep

Preheat the oven to 375 degrees F
Partially peel 8 apples, leaving the bottom half intact
Remove the core (I use a melon baller)
Cut a thin slice off the bottom of the apple if necessary to make them stand upright. Place the apples in a baking dish

Peel the 9th apple, cut it into 1/2 inch dice
Combine the apple dice with the applesauce, raisins, apricots, cashews, 1/3 cup sugar, lemon juice and 1/4 teaspoon cinnamon
Toss to combine

Combine the remaining sugar and cinnamon in a small bowl
Fill the apples with the stuffing
Place 1/2 teaspoon of butter on top of each apple
Sprinkle each apple with some of the cinnamon/sugar mixture
Add white wine to the baking dish to the depth of 1/2 inch
Bake for 1 hour or until tender, basting the apples occasionally with the pan juices. Add water (or more wine) if neccesary

Serve warm or at room temperature

B-man

[b-man]

Applesauce Nut Bread

Perfect for breakfast or with an afternoon cup of tea, this quick bread is a snap to make. The applesauce helps keep the bread moist, and the cinnamon, cloves, and raisins enhance its natural sweetness and great apple flavor.

Number of Servings: 18

Ingredients

egg, slightly beaten, or 1/4 cup egg substitute - 1 ea
unsweetened applesauce - 1 cup
canola oil - 1/2 cup
sugar - 1/2 cup
raisins - 1/2 cup
walnuts, chopped - 1/2 cup
all-purpose flour 1 3/4 cup
baking powder - 2 tsp
salt - 1/2 tsp
cinnamon - 1 1/2 tsp
ground cloves - 1/2 tsp

1. Preheat the oven to 350 degrees F. Prepare a 9- x 5-inch loaf pan with nonstick pan spray.

2. In a large bowl, combine the egg, applesauce, oil, sugar, raisins, and walnuts; mix well.

3. Sift the flour, baking powder, salt, cinnamon, and cloves in a medium bowl and add to the applesauce mixture; mix well.

4. Pour the batter into the prepared pan. Bake for 1 hour. Cool 10 minutes on a wire rack before removing from the pan. When cooled, cut into 18 slices.

B-man

[b-man]

Candy Apples

Apples with a hard candy coating, just like you can get at fairs.
Makes 15 candied apples (15 servings).

15 apples
2 cups white sugar
1 cup light corn syrup
1-1/2 cups water
8 drops red food coloring

Lightly grease cookie sheets. Insert craft sticks into whole, stemmed
apples. In a medium saucepan over medium-high heat, combine sugar,
corn syrup and water. Heat to 300 to 310 degrees F or until a small amount of syrup dropped into cold water forms hard, brittle threads.

Remove from heat and stir in food coloring. Holding apple by its stick, dip in syrup and remove and turn to coat evenly. Place on prepared sheets to harden.

B-man

[b-man]

Amaretto Apples

2 md Golden Delicious apple
1 1/2 tb Unsalted butter
2 tb Sugar
2 tb Raisin
2 tb Amaretto liqueur
2 tb Sliced toasted almonds
whipped cream


Peel apples, core, cut into 1/2-inch dice and set aside.

Melt butter in medium skillet over medium-high heat. Add apples, sprinkle with sugar andsaute until tender, about 6 minutes. Stir in raisins. Add liqueur and cook until liquid reduces to glaze, about 1 minute. Divide between 2 dessert dishes. Garnish with almonds and whipped cream.
Serve immediately.


B-man

[b-man]

Applesauce Gingerbread


Ingredients:

1-1/2 cups flour
1 cup whole wheat flour
2 1/2 tsp. baking soda
1 tsp. ground ginger
1 tsp. ground cinnamon
1 tsp. ground allspice
1-1/2 cups unsweetened applesauce
1 cup molasses
3 egg whites

Combine the flours, sugar, baking soda, and spices, and stir to mix
well. Add the remaining ingredients, and stir to mix well.

Coat a 9x13 pan with nonstick cooking spray. Spread the batter evenly
in the pan, and bake at 325 degrees for 40 minutes, or just until a
wooden toothpick inserted in the center of the cake comes out clean.

Cool the cake for at least 20 minutes. Cut into squares and serve
warm or at room temperature with a light whipped topping if desired.

Makes 16 servings

B-man

[b-man]

Cinnamon Stewed Apples

Ingredients:

6 cups chopped peeled Granny Smith apple (about 2 lbs.)
1/2 cup packed brown sugar
1/4 cup apple juice
1 tsp. ground cinnamon
1/8 tsp. ground nutmeg
1/8 tsp. salt

1. Combine all ingredients in a large, heavy saucepan. Cover and cook over medium-low heat 45 minutes or until apple is tender, stirring occasionally. Let stand five minutes.

Makes 8 servings

B-man

[b-man]

Cinnamon Stewed Apples

Ingredients:

6 cups chopped peeled Granny Smith apple (about 2 lbs.)
1/2 cup packed brown sugar
1/4 cup apple juice
1 tsp. ground cinnamon
1/8 tsp. ground nutmeg
1/8 tsp. salt

1. Combine all ingredients in a large, heavy saucepan. Cover and cook over medium-low heat 45 minutes or until apple is tender, stirring occasionally. Let stand five minutes.

Makes 8 servings

B-man

[b-man]

Black Cherry Baked Apples

This treat is as simple as it is unusual and delicious.

Ingredients:

2 baking apples
1/4 teaspoon cinnamon
2 tablespoons dried cherries, raisins, or apricots
2 tablespoons walnuts, chopped
1/2 cup diet black cherry soda

Preheat the oven to 375°F.

Using an apple corer or sharp knife, remove the apple cores from the stem ends without cutting the apples all the way through the outer end. Place the apples cored side up in a 9" X 9" baking dish.

Sprinkle the apples inside and outside with the cinnamon. Spoon the cherries or raisins and the walnuts into the apples. Drizzle a little soda into each apple. Pour the remaining soda into the baking dish.

Bake for 20 minutes, or until the apples are tender.


B-man

[b-man]

Spiced Caramelized Apples


Ingredients:

1 cup low-fat cottage cheese
2 teaspoons sugar
1 1/2 apples, peeled, cored, and chopped
1 1/3 teaspoons olive oil
1/8 teaspoon allspice
1/4 teaspoon cinnamon
Dash nutmeg
5 tablespoons water


In a sauté pan, heat oil and sugar, stirring continuously until sugar melts. When sugar has melted, add apples and spices; stir to coat apples. Add 3 tablespoons water and stir occasionally to loosen apples. Cook apples until they are lightly browned on all sides. While apples are cooking, place cottage cheese in four serving dishes. Remove apples from pan and place on top of cottage cheese. Add 2 tablespoons water to the sauté pan. Cook liquid until it forms a thin sauce. Pour over apples.

Makes 4 servings

B-man

[Aline]

(6 servings)

6 medium apples
3 Tbsp lemon juice, approximately
2 cups water
1/2 cup sugar
1/2 cup dry white wine
Rind of 1/2 lemon
1 (3-inch long) cinnamon stick
1/3 cup currant jelly


Peel apples, halve them and core them. Rub them immediately with lemon juice to prevent discoloration. Dop them into 1 cup of the water.

Combine remaining water with the sugar, wine and 1 Tbsp of lemon juice. Add the apple halves, cover and simmer until fruit is tender but still firm. Remove fruit, place it in a glass bowl, cover and let stand until cool.

Add the lemon rind and cinnamon stick to the cooking liquid. Simmer until sauce begins to thicken. Strain it over the apples and chill. Just before serving, dot with currant jelly.

[Aline]

(6 servings)

6 medium apples
3 Tbsp lemon juice
3 Tbsp butter
3 Tbsp brown sugar
1/2 teaspoon cinnamon
Whipped cream


Pare and core the apples and cut them into eights. Drop them into water mixed with the lemon juice.

Melt butter in a heavy skillet with a tight-fitting cover and add the drained apples. Cover and cook over low heat 10 minutes, or until apples soften.

Sprinkle with sugar and cinnamon and cook, uncovered, 15 to 20 minutes longer. Serve while warm with the whipped cream, or with crêpes.

[Kitchen Witch]

Apple Kuchen

A kuchen is a German yeast-raised cake filled with fruit or cheese. We?ve simplified the recipe by using baking powder as the rising agent. As with traditional kuchen, this dish can be served for both breakfast or dessert.

Dough:
2-1/3 cups flour
1 cup sugar
4 teaspoons baking powder
1/2 teaspoon salt
2 sticks butter, at room temperature
2 eggs, at room temperature
Filling:
4 large (2 pounds) Rome or Northern Spy apples
1/4 cup plus 1 teaspoon sugar
1 tablespoon lemon juice
2 tablespoons raspberry or strawberry jam
2 teaspoons cinnamon
Sweetened whipped cream
Garnish: cinnamon-sugar (optional)


Preheat oven to 350° and position oven rack on the center shelf.
To make the dough, sift dry ingredients into the bowl of an electric mixer. Add butter and eggs and mix at medium-high speed until ingredients form a ball, approximately 1 minute. Divide dough into two equal pieces, wrap each in plastic wrap, and chill 30 minutes.
Meanwhile, peel, core, and slice apples into 1/4-inch pieces. Add 1/4 cup sugar and lemon juice and stir. Press one ball of dough into a 10-inch deep-dish pie plate. Cover with the apple mixture. Top the apple mixture with small dabs of jam. Divide the remaining dough into 10 equal-size balls and distribute evenly on top of apples. Sprinkle with the remaining 1 teaspoon sugar and cinnamon. Bake 40 minutes, or until dough is golden brown. Remove to a cooling rack. Serve with a dollop of sweetened whipped cream and garnish with cinnamon-sugar, if desired.