as requested - APPLE RECIPES

[Kitchen Witch]

It's apple season - go picking your favorite types and start your cookin' and bakin'!!!


Here's a few ideas:


Apple Carrot Muffins

3 cups all-purpose flour
1 cup whole wheat flour
2 cups sugar
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
2/3 cup plain non-fat yogurt
1/2 cup orange juice
1/2 cup maple syrup
6 egg whites or 1 cup non fat egg substitute
1/4 cup canola oil
1 1/2 tablespoons vanilla extract
2 teaspoons dried orange peel
1 quart/1 lb grated carrots
1 quart/1 lb shredded apples

1.) In mixing bowl, blend flours, sugar, baking soda, baking powder, salt, cinnamon and nutmeg.

2.) In seperate bowl, blend yogurt orange juice, maple syrup, egg whites, oil, vanilla, orange peel, carrots and apples.

3.) Stir apple mixture into dry ingredients just until moistened; do not overmix.

4.) Portion 1/3 cup into paper-lined or non-stick muffin tins. Bake in preheated 375 F oven for 22 to 25 minutes, until tops spring back when lightly touched.




PICKLED APPLES

1 cup water
1/2 cup good quality cider vinegar
1/2 cup granulated sugar
2 slices (1-inch x 2-inch/2.5 cm x 5 cm) gingerroot
1/2 tsp coarse salt
1 tsp pickling spice
2 Red Delicious apples

1.) In saucepan over medium heat, stir together water, vinegar and sugar until sugar dissolves. Simmer without stirring for 5 minutes. Remove from heat. Add gingerroot, salt and pickling spice.

2.) Quarter apples lengthwise and remove cores. Quarter each piece and arrange in a clean 1 L (4 cup) lidded glass jar. Pour hot pickling liquid over apples. Use a piece of wax paper folded up in the top of the jar to keep the apples submerged in the pickling liquid. Let cool completely at room temperature. Cover and refrigerate for at least one hour and up to 3 days.



APPLE MERIGUES

2 (about 3/4 lb.) Golden Delicious or Rome Beauty apples
2 cups apple juice or water
1/2 cup orange marmalade
2 egg whites
2 tablespoons sugar
2 tablespoons shopped, toasted almonds

1.) Poach apples in apple juice about 5-7 minutes or until barely tender; drain. Spoon 2 tablespoons marmalade into center of each half. Beat egg white to soft peaks. Add sugar gradually; beat until stiff. Fold in almonds. Cover tops of apple halves to edges with meringue. Bake at 350 degrees F. 7-10 minutes or until lightly browned.




APPLE DESSERT

4-5 Winesap apples
1/2 cup sugar
1/2 cup nonfat dry milk
2/3 cup uncooked quick-cooking oats
1/4 cup flaked coconut
1/4 cup chopped almonds
1/4 cup packed brown sugar
2 tablespoons wheat germ
2 tablespoons sesame seed
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 cup butter or margarine
1/4 cup melted Dairy sour cram or yogurt

1.) Pare, core and slice apples to measure 4 cups; reserve 8 or 9 slices. Toss remaining apples with sugar and dry milk; turn into 1 1/2 quart baking dish.

2.) Arrange reserved slices on top. Cover with foil; bake at 375 degrees F. 15 minutes

3.) Combine remaining ingredients except sour cream or yogurt; mix well.

4.) Uncover apples and sprinkle with oat mixture. Bake, uncovered, 18-20 minutes or until topping is golden brown.

5.) Serve warm topped with sour cream or yogurt.




APPLE CRUMB BARS

1 cup quick or old-fashioned (rolled) oats
1 1/4 cups all-purpose flour, divided
1/2 cup packed brown sugar
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup (2 sticks) butter or margarine, softened
1 large egg, beaten
4 Golden Delicious apples, peeled, cored, and sliced
1/2 cup granulated sugar
1/4 teaspoon nutmeg

Crumb Topping
1/3 cup all-purpose flour
1/3 cup quick rolled oats
1/3 cup sugar
1/4 cup (1/2 stick) butter or margarine

1.) Heat oven to 350° F. Lightly grease a 15- by 10- by 1-inch baking pan. Prepare Crumb Topping; set aside.

2.) In medium bowl, combine flour, oats, and sugar. With pastry blender or fork, cut in butter until mixture is crumbly.

4.) In medium bowl, combine oats, 1 cup flour, the brown sugar, baking powder, and salt; cut in butter until crumbly. Stir in beaten egg. Spread mixture evenly in pan.

7.) Toss apples with sugar, remaining 1/4 cup flour, and the nutmeg. Spread apples over oatmeal layer. Sprinle Crumb Topping in a diagonal pattern over apples. Bake 30 to 35 minutes or until apples are tender. To yield 40 bars, divide the 15-inch-long side into 8 sections. Divide the perpendicular 10-inch-long side into 5 sections.




APPLE BRAN BARS

2/3 cup vegetable shortening
1/2 cup sugar
1 large egg
1/3 cup molasses
1/3 cup milk
1 3/4 cup all-purpose flour
1 cup bran flakes
1 teaspoon baking soda
1/2 teaspoon salt
2 cups chopped Golden Delicious apples
1/2 cup walnuts
Cream Cheese Frosting (optional; recipe below)

Cream Cheese Frosting
In large bowl with electric mixer, beat together 1 3-ounce package cream cheese and 1/4 cup softened butter or margarine. Add 1 teaspoon grated orange peel and 1/2 teaspoon vanilla extract. Beat in 2 cups confectioners' sugar until smooth.

1.) Heat oven to 350 degrees F. Grease a 15- by 10-inch jelly roll pan. In large bowl, with electric mixer, beat together shortening and sugar until light in texture-about 3 minutes. Add egg and beat well. Add molasses and milk, beating until well combined.

2.) In small bowl, combine flour, bran, baking soda, and salt. Add flour mixture to shortening mixture, beating on low speed just until combined. Spread batter in prepared pan and bake 25 to 30 minutes or until cake tester inserted in center comes out clean. Cool in pan.

3.) Meanwhile, prepare Cream Cheese Frosting, if desired. When bar mixture has cooled, spread with Cream Cheese Frosting; cut into 24 bars and serve.

[Kitchen Witch]

APPLE BACON POPOVERS

2 large eggs
2 large egg whites
2 cups 1% milk
2 cups all-purpose flour
2 tsp. sugar
1 tsp. salt
2 strips turkey bacon
1 large apple
1 Tbsp. light, unsalted butter, melted
Cooking Spray
Apple Butter, optional 1/4 cup low-fat honey mustard
2 crisp apples, thinly sliced
8 ounces low-fat Cheddar cheese, thinly sliced
Cooking Spray

1.) In a large bowl, whisk together eggs and egg whites until well blended. Whisk in milk and set aside. In a medium bowl, combine flour, sugar and salt. Gradually add flour mixture to egg mixture, stirring well with a whisk. Let stand 30 minutes. While batter is standing, preheat oven to 450 degrees. Cook bacon strips until crispy. Drain, let cool, and finely chop. Coarsely grate apple, including peel. Coat a 9-cup popover pan with cooking spray. Fold the bacon, grated apple, and melted butter into batter, stirring until well blended. Pour batter into prepared popover cups until + full. Bake at 450 degrees for 18 minutes. Reduce heat to 325 degrees and bake for 10 minutes more. Serve immediately with apple butter.




APPLE BUTTERMILK BREAD

1 1/2 cups all-purpose flour
1 cup whole wheat flour
1/2 cup natural bran cereal
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon ground ginger
1 1/3 cups buttermilk
3/4 cup sugar
1/4 cup vegetable oil
1 large egg
1 teaspoon grated orange zest
2 Gala or Golden Delicious apples, cored and chopped

1.) Heat oven to 350 degrees F. Grease a 9- by 5-inch loaf pan. In medium bowl, combine both flours, the bran cereal, baking soda, baking powder, and ginger. In large bowl, beat buttermilk, sugar, vegetable oil, egg, and orange zest.

2.) Add flour mixture to buttermilk mixture, stirring just until combined. Fold in apples. Spread batter in prepared pan and bake 45 to 50 minutes or until wooden pick inserted in center comes out clean. Cool bread in pan 10 minutes. Cool completely before serving.




APPLE CHEDDAR SCONES

1 1/2 cups all-purpose flour
1/2 cup toasted wheat germ
3 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons butter
1 Gala or Golden Delicious apple, cored and finely
chopped
1/4 cup shredded cheddar cheese
1 large egg white
1/2 cup low fat (1%) milk

1.) Heat oven to 400 degrees F. Grease an 8-inch round cake pan. In medium bowl, combine flour, wheat germ, sugar, baking powder, and salt. With pastry blender or fork, cut in butter until mixture is crumbly. Stir in apple and cheddar cheese.

2.) Beat egg white and milk until combined. Add to flour mixture, mixing gently, until soft dough forms. Turn dough out onto lightly floured surface and knead 4 times.

3.) Spread dough evenly in cake pan and score deeply with knife to make six wedges. Bake 25 to 30 minutes or until top springs back when gently pressed. Cool until warm or room temperature.



TART APPLE COFFEE CAKE

2 medium Granny Smith apples, cored, pared and sliced.
Your favorite coffee cake recipe.
Streusel topping.

1.) Sprinkle streusel topping on your favorite coffee cake recipe. Arrange Granny Smith apples on top.

2.) Bake at 350¦ for 40 to 50 minutes, or until wooden pick inserted near center comes out clean. Serve warm.




LEMON APPLE OAT MUFFINS

1 egg
1/2 cup milk
1/4 cup vegetable oil
2 tablespoons bottled lemon juice
3/4 cup quick-cooking oats
1-1/4 cups unsifted flour
1/2 cup firmly packed light brown sugar
1-1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1 cup (about 1 medium) finely chopped Golden Delicious apples
1/2 cup chopped nuts
Lemon Icing

Lemon Icing
Combine 1/2 cup powdered sugar and 1 tablespoon lemon juice and 1 tablespoon melted margarine or butter. (makes about 1/4 cup).

1.) Preheat oven to 400 degrees F. In medium bowl, beat egg; stir in milk, oil then lemon juice. Add to oat mixture with apples and nuts. Mix only until moistened (batter will be thick). Spoon into greased or paper baking cup-lined muffin cups. Bake 20 minutes or until golden. Spoon Lemon Icing over muffins. Remove from pan.




GOLDEN YOGURT COFFEE CAKE

1 tablespoon butter or margarine, melted
1 tablespoon packed brown sugar
1/4 teaspoon ground cinnamon
2 Golden Delicious apples, cored and sliced
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter or margarine
1/2 cup sugar
2 eggs
1 carton (8 oz.) plain yogurt
Streusel Filling

Streusel Filling
Combine 1/4 cup sugar, 1 tablespoon melted butter or margarine, 1 tablespoon flour, 1 teaspoon ground cinnamon and 1/4 cup chopped walnuts or pecans. Makes about 1/3 cup.

1.) Combine melted butter with brown sugar and cinnamon in 9 X 9 X 2-inch square baking pan. Smooth mixture evenly over bottom. Arrange apple slices over brown sugar mixture. Combine flour, baking powder, soda and salt. Cream butter and sugar. Add eggs one at a time; beat well after each addition. Add dry ingredients alternately with yogurt. Spread half of batter over apple slices. Sprinkle Streusel Filling over batter in pan. Spread remaining batter over filling. Bake at 350 degrees F. 30-35 minutes or until cake tests done when wooden pick is inserted near center. Invert onto serving plate. Serve warm.




GOLDEN FRUIT LOAF

1/2 cup shortening
1 cup brown sugar
2 eggs
1 cup chopped Golden Delicious apples
1/2 teaspoon vanilla
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup chopped candied fruit
1/2 cup golden raisins
1/4 cup chopped pecans
Lemon Glaze

Lemon Glaze
Comine 1-1/2 cups sifted powdered sugar, 1/2 teaspoon grated lemon peel and 2 tablespoons lemon juice. Mix until smooth. Drizzle over cooled Golden Fruit Loaf.

1.) Cream shortening and sugar until light. Add eggs and mix well. Stir in apples and vanilla. Sift together flour, baking powder, baking soda and salt. Add to creamed mixture. Fold in candied fruit, raisins and pecans. Turn into greased 9 X 5 X 3-inch loaf pan. Bake at 325 degrees F. about 1 hour, until bread tests done. Cool and drizzle with Lemon Glaze.




GRANNY SMITH COFFEE CAKE

1 package (8 oz.) cream cheese softened
1-1/2 cups sugar, divided
1/3 cup butter or margarine
2 eggs
1 teaspoon almond extract
Flour (see below for amounts)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup milk
4 cups Granny Smith apples, pared, cored and sliced
2 tablespoons lemon juice
1 teaspoon ground cinnamon

1.) Combine cream cheese, 1 cup sugar, butter, eggs, and almond extract; mix well. Combine 1-3/4 cups flour, baking powder, baking soda and salt; blend into cheese mixture alternately with milk. Pour into greased and floured 9 X 13 X 2-inch baking pan. Dip apples into lemon juice; toss with 2 tablespoons flour, 1/2 cup sugar and cinnamon. Arrange apples slices on coffeecake. Bake at 350 degrees F. 50-60 minutes or until wooden pick inserted near center comes out clean. Cool slightly; serve warm.




APPLE PUFF OMELET

2 large apples, peeled, cored and thinly sliced
1/4 cup sweet butter or margarine
1/4 cup brown sugar
1 tsp. ground cinnamon
4 large eggs
1/4 cup sugar
1/4 tsp. cream of tartar
1 Tbsp. confectioners' sugar (optional)

1.) Preheat oven to 450 degrees. Heat butter or margarine in a medium-size skillet and sautT the apples for 5 minutes over low heat. Mix together brown sugar and cinnamon. Sprinkle over apples. Toss and continue to sautT apples for about 10 minutes, until they caramelize. The mixture will be thick and syrupy. Spoon mixture into an 8X8-inch baking dish and keep hot in the oven.

2.) Separate eggs. Whisk yolks and the granulated sugar in a small bowl until fairly thick. In a large bowl, beat egg whites with cream of tartar until stiff and shiny. Fold into yolk mixture, a third at a time. Pour egg mixture over the apples and bake for 8-10 minutes. The omelet will be puffed and golden. Remove from the oven and sprinkle with confectioners' sugar. Serve immediately.

3.) Prep and cook time: 35-40 minutes

[Kitchen Witch]

APPLE OAT SESAME COOKIES

3/4 cup all-purpose flour
3/4 cup whole wheat flour
1/2 cup quick cooking oats
1/4 cup sesame seeds
1/4 cup sugar
1 teaspoon cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon nutmeg
1/4 teaspoon salt
1 1/2 cups finely chopped Golden Delicious apples
1/2 cup honey
1/2 cup vegetable oil
1/3 cup milk
1 large egg
3/4 cup golden raisins (optional)

1.) Heat oven to 375 degrees F. In large bowl, mix both flours, the oats, sesame seeds, sugar, cinnamon, baking powder, baking soda, nutmeg, and salt. Stir in apples.

2.) In small bowl, beat together honey, oil, milk, and egg; add to oat mixture and stir until combined. Fold in raisins, if desired. Drop by tablespoonfuls onto ungreased cookie sheets. Bake 10 to 12 minutes or until lightly browned. Transfer cookies to wire rack and cool.




APPLE DAPPLE CAKE

1 1/4 cup oil
1 teaspoon salt
2 cups sugar
3 cups of flour
3 eggs
1 teaspoon vanilla
1 teaspoon soda
1 cup white raisins (optional)
1 teaspoon cinnamon
3 cups diced apples
1 cup of pecans

Cream oil, sugar and eggs. Add soda, salt, flour and cinnamon, which have been sifted together. Fold in apples, nuts, raisins, vanilla. Pour into ungreased tube pan. Bake at 350 degrees F. for l hour and 20 minutes. Remember to cut the baking time in half if baking in two pans -- test to be sure it is done before removing from oven.

Topping: 1 cup brown sugar, 1/4 cup milk, 1/2 cup butter, l teaspoon of vanilla. Bring to boil for 3 minutes and pour over cake while both are still warm. Cut cake loose from sides of pans and punch holes in top of cake with a fork. Let set 10 minutes, then remove from pan.




APPLE PIE

Uncooked pie crust
6-7 apples, peeled and sliced
1/2 cup sugar
1 teaspoon cinnamon

Place apples in pie crust. Sprinkle sugar and cinnamon over apples. Dot with butter -- cover with the following:

1/2 cup sugar
3/4 cup flour
1/3 cup butter or margarine

Sift sugar and flour together; cut in butter until crumbly. Sprinkle over apples. Bake at 400 degrees F. for 40 minutes.



APPLE DROP COOKIES

1/2 cup soft shortening
1 1/3 cups brown sugar
1/2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon ground cloves
1/2 teaspoon nutmeg
1 egg
2 cups of pre-sifted flour
1 teaspoon baking soda
1 cup of chopped nuts
1 cup finely chopped apples
1 cup raisins
1/4 cup apple juice or milk
White glaze frosting (optional)

Preheat oven to 375 degrees F. In mixing bowl combine shortening, sugar, salt, spices and egg. Beat well. Sift together flour and baking soda. Drop batter by tablespoon onto greased cookie sheets. Bake 11 to 14 minutes until light brown. Spread while hot with frosting. Makes 48 cookies.

FROSTING:
1 1/2 cups sifted powdered sugar
1 tablespoon melted butter
1/2 teaspoon vanilla
1/8 teaspoon salt
2 1/2 tablespoons light cream.
Combine all ingredients to good spreading consistency.


APPLE CRISP

Place in a shallow 6 x 10 inch baking dish 4 cups of sliced apples. Sprinkle 1/4 cup of water over the apples. Work together until crumbly:

3/4 cup flour
1/2 teaspoon salt
1 cup sugar
1/3 cup butter
1 teaspoon cinnamon

Spread crumb mixture over apples. Bake uncovered about 40 minutes in moderate oven, 350 degrees F. Serve warm with whipped cream or ice cream. Serves about 6.



DELICIOUS APPLE PIE

Line a deep pie pan with rich pastry; fill with peeled and sliced apples. Mix well:

1 1/4 cups sugar
2 tablespoons cornstarch
1/4 cup butter
3 egg yolks, well beaten
1/2 cup thick cream
1/4 cup milk
Juice of 1/2 lemon

Spread this mixture over the apples. Bake in oven at 350 degrees F. until done. Beat the egg whites until stiff; slowly add 6 tablespoons sugar. Spread this over the pie. Bake slowly until meringue is browned.

[Kitchen Witch]

PAPER BAG APPLE PIE

One unbaked 9-inch pie shell
4 or 5 tart apples
1/2 cup sugar
2 tablespoons flour
1/4 teaspoon nutmeg
2 tablespoons lemon juice

Toss peeled, sliced apples in large bowl with sugar, flour nutmeg and juice. Spoon into pie shell.

TOPPING: 1/2 cup sugar;1/2 cup flour; 1/2 cup butter or margarine.
Cut butter into dry mixture, sprinkle evenly over apples. Place pie in large heavy brown paper bag. Fold twice to seal. Bake at 425 degrees F. for one hour. Remove from paper bag and cool on rack.




APPLE CUSTARD PIE

CRUST:

1 1/2 cup of flour
1/2 teaspoon of salt
1 stick of butter

FILLING:
3 apples, peeled and sliced
2/3 cup of sugar
1 teaspoon of cinnamon

For crust, mix flour, salt and butter with a fork (or in food processor) until mixture resembles coarse meal. Press firmly on the bottom and sides of buttered pie plate. Place sliced apples on crust, sprinkle with 2/3 cup of sugar and 1 teaspoon cinnamon.

Bake at 375 degrees F. for 20 minutes.

CUSTARD:
1 egg
1/2 cup sugar
1 cup of evaporated milk

Beat egg, sugar and milk. Pour over apples and return to oven for 30 minutes.




PORK CHOPS WITH CARAMELIZED APPLES


4 pork chops, 1 1/2-inch thick
4 large New York Empire or Cortland apples,
cored, peeled and cut into wedges
2 teaspoons crushed dried thyme
1 1/2 teaspoons ground black pepper
1/2 teaspoon salt
6 tablespoons butter
3/4 cup sugar


Pat chops dry. In small bowl mix together thyme, pepper and salt; season both sides of chops; set aside. In large heavy skillet melt the butter with the sugar over moderately high heat; add the apples and sauté for 30-40 minutes, until apples begin to brown. Turn apples, cook for 5 minutes more, until they are golden brown and the sauce is thickened. Remove from heat and keep warm.

Heat another heavy skillet over medium-high heat, brush with a little vegetable oil. Add chops and brown on onside, about 4 minutes; turn and brown other side, 4 minutes more. Keep turning chops every couple of minutes until just done (internal temperature will reach 155 degrees F).

Total cooking time for chops will be around 14-18 minutes. Serve chops with apples.

Makes 4 servings



PORK CHOPS WITH CARAMELIZED APPLES

4 pork chops, 1 1/2-inch thick
4 large New York Empire or Cortland apples,
cored, peeled and cut into wedges
2 teaspoons crushed dried thyme
1 1/2 teaspoons ground black pepper
1/2 teaspoon salt
6 tablespoons butter
3/4 cup sugar

Pat chops dry. In small bowl mix together thyme, pepper and salt; season both sides of chops; set aside. In large heavy skillet melt the butter with the sugar over moderately high heat; add the apples and sauté for 30-40 minutes, until apples begin to brown. Turn apples, cook for 5 minutes more, until they are golden brown and the sauce is thickened. Remove from heat and keep warm.
Heat another heavy skillet over medium-high heat, brush with a little vegetable oil. Add chops and brown on onside, about 4 minutes; turn and brown other side, 4 minutes more. Keep turning chops every couple of minutes until just done (internal temperature will reach 155 degrees F).
Total cooking time for chops will be around 14-18 minutes. Serve chops with apples.
Makes 4 servings

[Kitchen Witch]

SPICY APPLE CRISP

6 to 8 cooking apples
1 cup flour
1 1/2 cups brown sugar
3/4 cup butter
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 peel of one lemon
1 tablespoon fresh lemon juice

Peel, quarter and core cooking apples. Cut apple quarters into thin slices and place it in a bowl. Blend nutmeg and cinnamon then sprinkle over apples. Sprinkle with lemon rind. Add lemon juice and toss to blend. Arrange slices in a large baking dish. Make a mixture of sugar, flour and butter in a mixing bowl then put over apples, smoothing it over. Place the dish in the oven. If dish is very full, put a pan under the dish to catch spills. Bake at 370° for 60 minutes, until browned and apples are tender.



CHOCOLATE APPLE CRISP

3 Apples, unpeeled if desired, chopped
1 1/2 cup flour
1 1/2 cup of uncooked Quick oats
1 cup of brown sugar
1 cup Pecans or walnuts, chopped
3/4 cup Butter
1/2 teaspoon Baking soda
1/4 teaspoon Salt
1 packet semi-sweet chocolate mini morsels, divided (12 oz)

Preheat the oven to 375 degrees F. In large bowl, combine flour, brown sugar, baking soda and salt. With 2 knives or pastry blender, cut in butter until mixture resembles fine crumbs. Stir in oats; press half of oat mixture into greased 13x9" baking pan. To remaining oat mixture, add Nestle Toll House semi-sweet chocolate mini morsels, apples and pecans; stir to combine. Sprinkle over base. Bake at least 35 minutes until lightly browned. Cool slightly; cut into squares.



HIGH COUNTRY APPLE CAKE

1 3/4 cups sugar
3 eggs
1 cup oil
2 cups flour
1 teaspoon. salt
1 teaspoon vanilla
1 teaspoon baking powder
1 tbs. cinnamon
2 c. unpeeled, cubed apples
1/2 c. pecans, chopped (optional)

Measure all ingredients, except apples and pecans, into large bowl. Beat together thoroughly with spoon. Fold in apples and pecans. Bake in greased and floured 9" x 13" pan at 350 degrees for 45 to 50 minutes. Cool and remove from pan. Serves 12.



APPLE DELUXE CAKE

2 eggs
1 cup oil
2 cups sugar
1 cup chopped dates
6 ounces butterscotch chips
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon soda
1/2 teaspoon cinnamon
1 teaspoon vanilla extract
1 cup coconut
1 cup chopped pecans
3 1/2 cups shredded apples

Combine eggs, oil and sugar in large bowl; mix well. Coat dates and butterscotch chips with a small amount of flour. Stir into egg mixture. Add remaining flour, salt, soda, cinnamon, vanilla, coconut, pecans and apples, mixing well after each addition. Spoon into greased 9x 13-inch cake pan. Bake at 350 degrees for 45 minutes. Garnish with whipped topping. Yield 12 servings.




DRIED APPLE FRUIT CAKE

3 Cupfuls of dried apples
3 cups of molasses
3 cupfuls of flour
3 eggs
1 cupful of butter
1 teaspoonful soda
1 cupful of seedless raisins - optional
Add spices if necessary

Soak dried apples over night in cold water enough to swell them; chop them in the morning and put them on the fire with three cups of molasses; stew until almost soft; add a cupful of nice seedless raisins (if possible) and stew a few moments; when cold, add three cupfuls of flour, one cupful of butter, three eggs and a teaspoonful of soda; bake in a steady oven. This will make two good-sized panfuls of splendid cake; the apples will cook like citron and taste deliciously. Raisins may be omitted; also spices to taste may be added.

[Kitchen Witch]

APPLE CHARLOTTE

2 lbs. of good cooking apples
2 oz. chopped almonds
4 oz. of currants and sultanas mixed
1 stick of cinnamon about 3 inches long,
the juice of 1/2 a lemon
Allinson bread and butter cut very thinly
And sugar to taste.

Pare, core, and cut up the apples, and stew them with a teacupful of water and the cinnamon, until the apples have become a pulp; remove the cinnamon, and add sugar, lemon juice, the almonds, and the currants and sultanas, previously picked, washed, and dried; mix all well and allow the mixture to cool; butter a pie-dish and line it with thin slices of bread and butter, then place on it a layer of apple mixture, repeat the layers, finishing with slices of bread and butter; bake for 3/4 hour in a moderate oven.



APPLE COMPOTE.

Take large ripe pippin apples. Pare, core, and weigh them, and to each pound allow a pound of fine loaf-sugar and two lemons. Parboil the apples, and then set them out to cool. Pare off very
nicely with a penknife the yellow rind of the lemons, taking care not to break it; and then with scissors trim the edges to an even width all along. Put the lemon-rind to boil in a little sauce-pan by itself, till it Becomes tender, and then set it to cool. Allow half a pint of water to each pound of sugar; and when it is melted, set it on the fire in the preserving kettle, put in the apples , and boil them slowly till they are clear and tender all through, but not till they break; skimming the syrup carefully. After you have taken out the apples, add the lemon-juice, put in the lemon-peel, and boil it till quite transparent. When the whole is cold, put the apples with the syrup into glass dishes, and dispose the wreaths of lemon-peel fancifully about them.





APPLE-ORANGE COMPOTE.

6 oranges, 8 fine sweet apples, 1 oz. of ground sweet almonds, syrup as in "Orange Syrup." Peel the oranges and the apples, cut them across in thin slices, coring the apples and removing the pips from the oranges. Arrange the fruit into alternate circles in a glass dish, sprinkling the ground almonds between the layers. Pour over the whole the syrup. Serve when cold.



APPLE DUMPLINGS

Core as many apples as may be required. Fill the holes with a mixture of sugar and cinnamon; make a paste for a short crust, roll it out, and wrap each apple in it. Bake the dumplings about 30 or 40 minutes in the oven, or boil them the same time in plenty of water, placing the dumplings in the water when it boils fast. Serve with cream or sweet white sauce.

Short crust pastry
Yield: 8 Oz
8 oz SR Flour
1/2 ts Salt
2 oz Lard
2 oz Margarine
7 ts Approx Cold Water
1 oz Caster Sugar (For sweet Pastry)

1. Mix flour and salt in a basin, rub in lard and margarine. 2. Using a knife to cut and stir, mix with cold water to form a stiff paste. 3. turn dough on to a floured board or worktop and roll out.



APPLE FOOL

2 lbs. of apples
1/2 lb. of dates]
3/4 pint of milk
1/4 pint of cream
6 cloves tied in muslin
and a little sugar.

Pare, core, and cut up the apples, stone the dates, and gently stew the fruit with a teacupful of water and the cloves until quite tender; when sufficiently cooked, remove the cloves, and rub the fruit through a sieve; gradually mix in the milk, which should be boiling, then the cream; serve cold with sponge-cake fingers.



APPLE FLOAT.

12 apples, pared and cored
1 1/2 pound of sugar
1 large lemon
1 ounce of gelatin
and water as necessary

Put the apples on with water enough to cover them and let them stew until they look as if they would break; then take them out and put the sugar in the same water; let the syrup come to a boil, put in the apples and let them stew until done through and clear; then take them out, slice into the syrup one large lemon and add an ounce of gelatin dissolved in a pint of cold water. Let the whole mix well and come to a boil; then pour upon the apples. The syrup will congeal. It is to be eaten cold with cream.

[Kitchen Witch]

APPLE FRITTERS

3 good juicy cooking apples
3 eggs
6 oz. of Allinson fine wheat meal
1/2 pint of milk
and sugar to taste.

Pare and core the apples, and cut them into rounds 1/4 inch thick; make a batter with the milk,
meal, and the eggs well beaten, adding sugar to taste. Have a frying-pan ready on the fire with boiling oil, vege-butter, or butter, dip the apple slices into the batter and fry the fritters until golden brown; drain them on blotting paper, and keep them hot in the oven until all are done.



APPLE NUT BARS

1 cup all-purpose flour 1 cup granulated sugar 1/2 teaspoon salt 1/4 teaspoon baking powder 2 eggs, well beaten 1/4 cup melted margarine 1/3 cup raisins 1 cup pecans, chopped 1 cup finely chopped apples 1/2 teaspoon vanilla 1/4 teaspoon cinnamon Preheat the oven to 350 degrees. In a large bowl, mix together the flour, sugar, salt, and baking powder. Add the remaining ingredients and mix well. Place the batter in a greased 9" x 13" baking pan. Bake for 40 to 50 minutes or until the edges are golden. Remove from oven and cut into bars while still warm, not hot. Note: Before serving, you might want to roll the bars in confectioner's sugar or spread with a cream cheese frosting. Maybe serve them with whipped topping as a dip or serve plain as a great snack cookie.



APPLE JELLY

Take as many apples as may be desired. 1 pint of water to each 1 lb. of apples. Wash and cut up the apples , and boil them in the water until tender; then pour them into a jelly bag and let drain well; take 1 lb. of loaf sugar to each pint of juice, and the juice of 1 lemon to each quart of liquid. Boil the liquid, skimming carefully, until the jelly sets when cold if a drop is tried on a plate. It may take from 2 hours to 3 hours in boiling.



APPLE PUDDING

1-1/2 lbs. of apples
1 teaspoonful of ground cinnamon
1/2 lb. of Allinson fine wheat meal
2-1/2 oz. of butter or vege-butter
and sugar to taste.

Pare, core, and cut up the apples; make a paste of the meal, butter and a little cold water; roll the paste out, line a pudding basin with the greater part of it, put in the apples, and sprinkle over them the cinnamon and 4 oz. of sugar - a little more should the apples be very sour; cover the apples with the rest of the paste, and press the edges together round the sides; tie a cloth over the basin and boil the pudding for 2-1/2 to 3 hours in a saucepan with boiling water.




APPLE-PUFF PUDDING.

Put half a pound of flour into a basin, sprinkle in a little salt, stir in gradually a pint of milk; when quite smooth add three eggs; butter a pie-dish, pour in the batter; take three-quarters of a pound of apples, seed and cut in slices, and put in the batter; place bits of butter over the top; bake three-quarters of an hour; when done, sprinkle sugar over the top and serve hot.

[Kitchen Witch]

DUTCH APPLE PUDDING.

One pint of flour, one teaspoonful of cream of tartar, half a teaspoonful of soda, half a teaspoonful of salt, an egg, a generous two-thirds of a cupful of milk, two table-spoonfuls of butter, four large apples . Mix the salt, soda and cream of tartar with the flour, and rub through the sieve. Beat the egg light, and add the milk. Rub the butter into the flour. Pour the milk and egg on this, and mix quickly and thoroughly. Spread the dough about half an inch deep on a buttered baking pan. Have the apples pared, cored and cut into eighths. Stick these pieces in rows into the dough. Sprinkle with two tablespoonfuls of sugar. Bake in a quick oven for about twenty-five minutes. This pudding is to be eaten with sugar and cream or a simple sauce.



BOILED APPLE PUDDING.

3 apples
3 eggs
1/4 pound of breadcrumbs
1 lemon
3 ounces sugar
3 ounces of currants
1/2 a wine-glassful of wine
nutmeg, butter and sugar as necessary

Pare, core and mince the apples and mix with the bread crumbs, nutmeg, grated sugar, currants; the juice of the lemon and half the rind grated. Beat the eggs well, moisten the mixture with these and beat all together, adding the wine last; put the pudding in a buttered mold, tie it down with a cloth; boil one hour and a half and serve with sweet sauce.


APPLE AND BROWN-BREAD PUDDING.

Take a pint of brown bread crumbs, a pint bowl of chopped apples , mix; add two-thirds of a cupful of finely-chopped suet, a cupful of raisins, one egg, a tablespoonful of flour, half a teaspoonful of salt. Mix with half a pint of milk, and boil in buttered molds about two hours. Serve with sauce flavored with lemon.



BIRDS' NEST PUDDING.

Core and peel eight apples, put in a dish, fill the places from which the cores have been taken with sugar and a little grated nutmeg; cover and bake. Beat the yolks of four eggs light, add two teacupfuls of flour, with three even teaspoonfuls of baking powder sifted with it, one pint of milk with a teaspoonful of salt; then add the whites of the eggs well beaten, pour over the apples and bake one hour in a moderate oven. Serve with sauce.



APPLE MELON PUDDING.

1 lb. of Allinson breadcrumbs, 3 apples, 1-1/2 lbs. of melon, 12 cloves, 1/2 pint of milk, 1 oz. of butter, 3 eggs, sugar to taste. Peel and cut up the apples and melon, and stew the fruit 15 minutes, adding sugar and the cloves tied in muslin. Place a layer of breadcrumbs in a buttered dish, remove the cloves from the fruit, place a layer of fruit over the breadcrumbs, and so on until the dish is full, finishing with a layer of breadcrumbs; beat up the eggs, mix them with the milk, and pour the mixture over the pudding; spread the butter in bits over the top, and bake the pudding 1 hour.

[Kitchen Witch]

CIDER APPLE SAUCE

Boil four quarts of new cider until it is reduced to two quarts; then put into it enough pared and quartered apples to fill the kettle; let the whole stew over a moderate fire four hours; add cinnamon if liked. This sauce is very fine with almost any kind of meat.




OLD FASHIONED APPLE SAUCE.

Pare and chop a dozen medium-sized apples, put them in a deep pudding-dish; sprinkle over them a heaping coffee cupful of sugar and one of water. Place them in the oven and bake slowly two hours or more, or until they are a deep red brown; quite as nice as preserves.



APPLE CREAM.

6 large apples (coslings or any other apples that will be soft)
4 eggs
3/4-pound double-refined sugar
1-2 spoonful of rose water
And lemon-peel.

Take your apples and coddle them; when they are cold take out the pulp; then take the whites of four or five eggs, (leaving out the strains) three quarters of a pound of double-refined sugar beat and sifted, a spoonful or two of rose-water and grate in a little lemon-peel, so beat all
Together for an hour, whilst it be white, then lay it on a china dish, to serve it up.


APPLE BREAD

1 cup sugar
1/2 cup vegetable shortening
1 teaspoon vanilla
2 eggs
1 tablespoon buttermilk
2 cups sifted Self-Rising Flour
1 teaspoon grated lemon peel
1 1/2 cups chopped peeled tart apples
1 tablespoon sugar
1/2 teaspoon cinnamon

Preheat oven to 350 degrees F. Grease bottom of 9 x 5 x 3-inch loaf pan; set aside. Cream 1 cup sugar, shortening, and vanilla with electric mixer in mixing bowl until light and fluffy. Add eggs and buttermilk; blend well. Add flour; blend well. Stir in lemon peel and apples. Pour into prepared pan. Combine 1 tablespoon sugar and cinnamon; sprinkle over batter. Bake 1 hour, or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Gently loosen sides of Turn out onto wire rack to cool completely.


APPLE SOUP

1 lb. apples
1 qt. water
1-tablespoon sago
and sugar and flavoring as required.

Wash the apples and cut into quarters, but do not peel or core. Put into a saucepan with the water and sugar and flavoring to taste. When sweet, ripe apples can be obtained, people with natural tastes will prefer no addition of any kind. Otherwise, a little cinnamon, cloves, or the yellow part of lemon rind may be added. Stew until the apples are soft. Strain through a sieve, rubbing the apple pulp through, but leaving cores, etc., behind. Wash the sago, add to the strained soup, and boil gently for 1 hour. Stir now and then, as the sago is apt to stick to the pan.

[Kitchen Witch]

APPLE SANDWICH.

Juicy Apples
1/2 lb. flour
3 ozs. nutter or butter
castor sugar and lemon rind

Rub the nutter or butter lightly into the flour. Add enough cold water to make a fairly stiff paste. Roll it out to a 1/4 inch thickness. Well grease some shallow jam sandwich tins. Roll out the paste very thin and line with it the tins. Peel, core, and finely chop some good, juicy apples . Spread well all over the paste. Sprinkle with castor sugar and grated lemon rind. Cover with another layer of thin paste. Bake for about 20 minutes in a hot oven. When done, take carefully out of the tin to cool. Cut into wedges, sprinkle with castor sugar, and pile on a plate.


APPLE SNOW.

Stew some fine-flavored sour apples tender, sweeten to taste, strain them through a fine wire sieve and break into one pint of strained apples the white of an egg; whisk the apple and egg very briskly till quite stiff and it will be as white as snow; eaten with a nice boiled custard it makes a very desirable dessert. More eggs may be used if liked.


APPLE AND TAPIOCA.

1/4-pint tapioca
1 lb. apples
1-pint water
Lemon peel
And sugar.

Soak the tapioca in the water overnight. Peel and core the apples, cut
into quarters, stew, and put in a pie-dish. Sprinkle with sugar to taste,
And the grated yellow part of a fresh lemon rind. Mix in the soaked
Tapioca and water. Bake about 1 hour. Serve cold, with or without boiled
Custard.


APPLE OMELET.

9 Large tart apples
4 Eggs
1 cup of sugar
1 tablespoonful of button
Cinnamon or other spices as necessary.

Stew the apples till they are very soft; mash them so that there will be no lumps; add the butter, sugar and spices while they are still warm; but let them cool before putting in the beaten eggs; bake this till it is brown; you may put it all in a shallow pudding-dish or in two tin plates to bake.

[Kitchen Witch]

APPLE CATSUP (CETCHUP/KETCHUP).

Peel and quarter a dozen sound, tart apples; stew them until soft in as little water as possible, then pass them through a sieve. To a quart of the sifted apple, add a teacupful of sugar, one teaspoonful of pepper, one of cloves, one of mustard, two of cinnamon, and two
Medium-sized onions, chopped _very_ fine. Stir all together, adding a tablespoonful of salt and a pint of vinegar. Place over the fire and boil one hour, and bottle while hot; seal very tight. It should be about as thick as tomato catsup, so that it will just run from the bottle.


APPLE TOAST.

Cut six apples into quarters, take the core out, peel and cut them in slices; put in the saucepan an ounce of butter, then throw over the apples about two ounces of white powdered sugar and two tablespoonfuls of water; put the saucepan on the fire, let it stew quickly, toss them up, or stir with a spoon; a few minutes will do them. When tender cut two or three slices of bread half an inch thick; put in a frying pan two ounces of butter, put on the fire; when the butter is melted put in your bread, which fry of a nice yellowish color; when nice and crisp take them out, place them on a dish, a little white sugar over, the apples about an inch thick. Serve hot.


APPLE FILLING -1.

Peel and slice green tart apples, put them on the fire with sugar to suit; when tender, remove, rub them through a fine sieve and add a small piece of butter. When cold, use to spread between the layers; cover the cake with plenty of sugar.


APPLE FILLING -2.

One coffee cup of sugar, one egg, three large apples grated, one lemon grated, juice and outside of the rind; beat together and cook till quite thick. To be cooled before putting on the cake. Spread between layers of cake.


IRISH APPLE PIE.

Pare and take out the cores of the apples, cutting each apple into four or eight pieces, according to their size. Lay them neatly in a baking dish, seasoning them with brown sugar and any spice, such as pounded cloves and cinnamon, or grated lemon peel. A little quince marmalade gives a fine flavor to the pie. Add a little water and cover with puff paste. Bake for an hour.


MOCK APPLE PIE.

Crush finely with a rolling pin, one large Boston cracker; put it into a bowl and pour upon it one teacupful of cold water; add one teacupful of fine white sugar, the juice and pulp of one lemon, half a lemon rind grated and a little nutmeg; line the pie-plate with half puff paste, pour in the mixture, cover with the paste and bake half an hour.

APPLE AND PEACH MERINGUE PIE.

Stew the apples or peaches and sweeten to taste. Mash smooth and season with nutmeg. Fill the crusts and bake until just done. Put on no top crust. Take the whites of three eggs for each pie and whip to a stiff froth, and sweeten with three tablespoonfuls of powdered sugar. Flavor with rose-water or vanilla; beat until it will stand alone; then spread it on the pie one-half to one inch thick; set it back into the oven until the meringue is well set. Eat cold.

[Kitchen Witch]

GREEN APPLE PIE.

Peel, core and slice tart apples enough for a pie; sprinkle over about three tablespoonfuls of sugar, a teaspoonful of cinnamon, a small level tablespoonful of sifted flour, two tablespoonfuls of water, a few bits of butter, stir all together with a spoon; put it into a pie-tin lined with pie paste; cover with a top crust and bake about forty minutes and a delicious juicy pie will be ready.



APPLE AND ONION PIE.

6 oz. apples, 1/4 lb. Spanish onions, 1 hard-boiled egg, a little butter, pepper and salt to taste, some paste for a short crust. Peel and cut up the apples and onion, stew gently with a little water. When nearly tender, season and add the butter, turn the mixture into a small pie-dish, quarter the egg, and place the pieces on the mixture, cover with a crust, and bake the pie 1/2 hour.



APPLE EGG PIE.

Take and boil half a dozen eggs, half a dozen apples, a pound and a half of beef-suet, a pound of currans, and shred them, so season it with mace, nutmeg and sugar to your taste, a spoonful or two of brandy, and sweet meats, if you please.


APPLE CREAM.

Take apples when they are full ripe, cut them in quarters, scald them till they be soft, pare them, and mash the clear part of them, and the pulp, and put it through a sieve, take an equal weight of apple and double refined sugar beaten and sifted; and the whites of eggs beat till it is as white as snow, then put it into dishes.





APPLE TART -1.

2 lbs. of apples
1 cupful of currants and sultanas
2 oz. of chopped almonds
1 teaspoonful of ground cinnamon
12 oz. of Allinson fine wheat meal
4-1/2 oz. of butter.
Sugar and water as necessary

Pare, core, and cut up the apples; stew them in very little water, only just enough to keep from burning; when nearly done add the currants, sultanas, almonds, cinnamon, and sugar; let all simmer together until the apples have become a pulp; let the fruit cool; make a paste of the meal, butter, and a little water; roll it out and line a round, flat dish with it, and brush the paste over with white of eggs; turn the apple mixture on the paste; cut the rest of the paste
into strips 3/8 of an inch wide, and lay them over the apples in diamond shape, each 1 inch from the other, so as to make a kind of trellis arrangement of the pastry. If enough paste is left, lay a thin strip right round the dish to finish off the edge, mark it nicely with a fork or spoon, and bake the tart for 3/4 hour. Serve with white sauce or custard.

[Kitchen Witch]

APPLE TRIFLE.

Peel, core and quarter some good tart apples of nice flavor, and stew them with a strip of orange and a strip of quince peel, sufficient water to cover the bottom of the stew pan, and sugar in the proportion of half a pound to one pound of fruit; when cooked, press the pulp through a sieve, and, when cold, dish and cover with one pint of whipped cream flavored with lemon peel.


APPLE ROLL

4 medium sized apples
1-1/2 cups sugar
2 cups water

Peel, core and chop apples fine. Cook sugar and water in baking pan over slow fire. While cooking make rich biscuit dough (see strawberry shortcake page 21). Roll out about 1/2 inch thick, spread with apples and roll into a long roll; cut into pieces about 1/2 or 2 inches long; place with cut side down in hot syrup, put small piece of butter on top and sprinkle with cinnamon and sugar. Bake in hot oven until apples are done and crust golden brown. Turn out on platter; add syrup and serve with plain or whipped cream. Peaches or other fruit may be used in place of apples.


BOILED APPLE PUFFETS.

Three eggs, one pint of milk, a little salt, sufficient flour to thicken as waffle batter, one and one-half teaspoonfuls of baking powder. Fill teacups alternately with a layer of batter and then of apples chopped fine. Steam one hour. Serve hot with flavored cream and sugar. You can substitute any fresh fruit or jams your taste prefers.


APPLE BUTTER (with cider).

This is a compound of apples and cider boiled together till of the consistence of soft butter. Fill a very large kettle (MUST NOT be boiled in a brass or bell-metal kettle) with cider, and boil it till reduced to one half the original quantity. Then have ready some fine juicy apples , pared, cored, and quartered; and put as many into the kettle as can be kept moist by the cider. Stir it frequently, and when the apples are stewed quite soft, take them out with a skimmer that has holes in it, and put them into a tub. Then add more apples to the cider, and stew them soft in the same manner, stirring them nearly all the time with a stick. Have at hand some more cider ready boiled, to thin the apple butter in case you should find it too thick in the kettle.

If you make a large quantity, it will take a day to stew the apples. At night leave them to cool in the tubs, (which must be covered with cloths,) and finish next day by boiling the apple and cider again till the consistence is that of soft marmalade, and the color a very dark brown. Twenty minutes or half an hour before you finally take it from the fire, add powdered cinnamon, cloves, and nutmeg to your taste. If the spice is boiled too long, it will lose its flavor. When it is cold, put it into stone jars, and cover it closely. If it has been well made, and sufficiently boiled, it will keep a year or more.


APPLE BUTTER (without cider).

To ten gallons of water add six gallons of the best molasses, mixing them well together. Put it into a large kettle (MUST NOT be boiled in a brass or bell-metal kettle) over a good fire; let it come to a hard boil, and skim it as long as any scum continues to rise. Then take out half the liquid, and put it into a tub. Have ready eight bushels of fine sound apples , pared, cored and quartered. Throw them gradually into the liquid that is still boiling on the fire. Let it continue to boil hard, and as it thickens, add by degrees the other half of the molasses and water, (that which has been put into the tub.) Stir it frequently to prevent its scorching, and to make it of equal consistence throughout. Boil it ten or twelve hours, continuing to stir it. At night take it out of the kettle, and set it in tubs to cool; covering it carefully. Wash out the kettle and wipe it very dry. Next morning boil the apple butter six or eight hours longer; it should boil eighteen hours altogether. Half an hour before you take it finally out, stir in a pound of mixed spice; cloves, allspice, cinnamon, and nutmeg, all finely powdered. When entirely done, put up the apple butter in stone or earthen jars. It will keep a year or more.

[Kitchen Witch]

APPLE SOUFFLE -1.

One pint of steamed apple, one table-spoonful of melted butter, half a cupful of sugar, the whites of six eggs and the yolks of three, a slight grating of nutmeg. Stir into the hot apple the butter, sugar and nutmeg, and the yolks of the eggs, well beaten. When this is cold, beat the whites of the eggs to a stiff froth, and stir into the mixture. Butter a three-pint dish, and turn the soufflé into it. Bake thirty minutes in a moderate oven. Serve immediately with any kind of sauce.

APPLE SOUFFLE -2.

4 eggs, 4 apples, 2 oz. of castor sugar (or more if the apples are very sour), 1 gill of new milk or half milk and half cream, 1 oz. of Allinson cornflour, and the juice of 1 lemon. Pare, cut up, and stew the apples with the sugar and lemon juice until they are reduced to a pulp. Beat them quite smooth, and return them to the stew pan. Smooth the corn flour with the milk, and mix it with the apples, and stir until it boils; then turn the mixture into a basin to cool. Separate the yolks from the whites of the eggs; beat the yolks well, and mix them with the apple mixture. Whisk the whites to a stiff froth, mix them lightly with the rest, and pour the whole into a buttered soufflé tin. Bake for 20 minutes in a moderately hot oven, and serve at once.


APPLE GINGER.

Four pounds each of apple and sugar. Make a syrup of the sugar, adding a pint of water. Chop the apple very fine--with one ounce of green ginger; or, if you cannot get the green ginger, use white ginger root Put in the syrup with the grated rind of four lemons, and boil slowly for two hours, or until it looks clear.

APPLE LEATHER.

To six pounds of ripe apples, (pared and quartered), allow three pounds of the best brown sugar. Mix them together, and put them, into a preserving kettle, with barely water enough to keep them from burning. Pound and mash them a while with a wooden beetle. Then boil and skim them for three hours or more, stirring them nearly all the time. When done, spread them thinly on large dishes, and set them in the sun for three or four days; Finish the drying by loosening the apple leather on the dishes, and setting them in the oven after the bread is taken out, letting them remain till the oven is cold. Roll up the apple leather and put it away in a box.


APPLE SHAKE

1/2 orange peeled, leave on white pithy part
2 green apples, seeded
1 ripe banana
1-tablespoon brewers yeast
And orange slice for garnish

Juice the orange and apple. Place juice, banana, and yeast in a blender or food processor, and blend until smooth. Garnish with orange slice.


BUTTERSCOTCH APPLES

5 apples
2/3 cupful brown sugar
1/2 cupful water
3/4 cupful milk
1/2 tablespoonful cornstarch
1/8 teaspoonful salt
1/2 to 1 tablespoonful butter
1/2 teaspoonful vanilla

Wash the apples, and cut them into quarters, pare and core them. Into a saucepan put the sugar and water, and heat. When the syrup boils, add the apples. Cover and boil gently until the apples are tender. Remove the apples from the syrup with a skimmer or a wire eggbeater, placing the fruit in sherbet glasses or other suitable dishes for serving. In another pan, mix the milk and cornstarch thoroughly. Stir and cook until the mixture reaches the boiling point, then add it to the syrup in which the apples were cooked. Boil for a few minutes. Add the salt, butter, and vanilla. Stir these into the mixture, then pour the sauce over the apples. Serve Butterscotch Apples hot or cold for a dessert.

[Kitchen Witch]

BAKED APPLES.

Take a dozen fine large juicy apples, and pare and core them; but do not cut them in pieces. Put them side-by-side into a large baking-pan, and fill up with brown sugar the holes from whence you have extracted the cores. Pour into each a little lemon-juice, or a few drops of essence of lemon, and stick in every one a long piece of lemon-peel evenly cut. Into the bottom of the pan put a very little water, just enough to prevent the apples from burning. Bake them about an hour, or till they are tender all through, but not till they break. When, done, set them away to get cold. If closely covered they will keep, two days. They may be eaten at tea with cream. Or at dinner with boiled custard poured over them. Or you may cover them with, sweetened cream flavored with a little essence of lemon, and whipped to a froth. Heap the froth over every apple so as to conceal them entirely.

SPICED BAKED APPLES

5 apples
5 tablespoonfuls sugar
Water
1 lemon
Whole cloves

Wash and core the apples. They may be pared if desired. Stick 2 or 3 whole cloves in each apple. Place the apples in a baking-dish, put 1 tablespoonful of sugar in the cavity of each apple , and a slice of lemon on the top. Add enough water to cover the bottom of the baking-dish. Cover, bake at 400 degrees F. until soft. Serve cold. If the apples are very sour, more sugar should be used.



BUTTERED APPLES.

1 lb. of apples, 2 oz. of butter, ground cinnamon and sugar to taste. Pare, core, and slice the apples; heat the butter in a frying-pan, when it boils turn in the apples and fry them until cooked; sprinkle with sugar and cinnamon, and serve on buttered toast.


APPLE TANSEY

Pare your Apples and cut them in thin round slices, then fry them in good sweet Butter, then take ten Eggs, sweet Cream, Nutmeg, Cinnamon, Ginger, Sugar, with a little Rose-water, beat all these together, and pour it upon your Apples and fry it.


STEWED APPLES.

Take a dozen green tart apples, core and slice them, put into a saucepan with just enough water to cover them, cover the saucepan closely, and stew the apples until they are tender and clear; then take them out, put them into a deep dish and cover them; add to the juice in the saucepan a cupful of loaf sugar for every twelve apples, and boil it half an hour, adding to the syrup a pinch of mace and a dozen whole cloves just ten minutes before taking from the fire; pour
Scalding hot over the apples and set them in a cold place; eat ice cold with cream or boiled custard.


PRESERVED APPLES.

Take fine ripe pippin or bellflower apples. Pare and core them, and either leave them whole, or cut them into quarters. Weigh them, and to each pound of apples allow a pound of loafsugar. Put the apples into a stew-pan with just water enough to cover them, and let them boil slowly for about half an hour

[Kitchen Witch]

Apple Chutney

* 5 cups peeled, cored and chopped apples
* 1 cup chopped green pepper
* 1 seeded lemon, chopped
* 1/2 cup chopped candied ginger
* 1/4 cup slivered almonds
* 2 cups vinegar
* 1 pound brown sugar
* 2 teaspoons mustard seed
* 1 1/2 teaspoons salt

Combine all ingredients. Cook at medium heat until sugar is dissolved. Simmer until mixture thickens and mounds in spoon when stirred. Pour into sterilized jars, seal and process in boiling water bath for 10 minutes. (Excellent served with cream cheese and a variety of meat dishes.) Yield: 4 half pints.



Apple Bread

* 1 cup sugar
* 1/2 cup vegetable shortening
* 1 teaspoon vanilla
* 2 eggs
* 1 tablespoon buttermilk
* 2 cups sifted Self-Rising Flour
* 1 teaspoon grated lemon peel
* 1 1/2 cups chopped peeled tart apples
* 1 tablespoon sugar
* 1/2 teaspoon cinnamon

Preheat oven to 350 degrees F. Grease bottom of 9 x 5 x 3-inch loaf pan; set aside. Cream 1 cup sugar, shortening, and vanilla with electric mixer in mixing bowl until light and fluffy. Add eggs and buttermilk; blend well. Add flour; blend well. Stir in lemon peel and apples. Pour into prepared pan. Combine 1 tablespoon sugar and cinnamon; sprinkle over batter. Bake 1 hour, or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Gently loosen sides of loaf. Turn out onto wire rack to cool completely.



Apple Nut Bars

* 1 cup all-purpose flour
* 1 cup granulated sugar
* 1/2 teaspoon salt
* 1/4 teaspoon baking powder
* 2 eggs, well beaten
* 1/4 cup melted margarine
* 1/3 cup raisins
* 1 cup pecans, chopped
* 1 cup finely chopped apples
* 1/2 teaspoon vanilla
* 1/4 teaspoon cinnamon

Preheat the oven to 350 degrees. In a large bowl, mix together the flour, sugar, salt, and baking powder. Add the remaining ingredients and mix well. Place the batter in a greased 9" x 13" baking pan. Bake for 40 to 50 minutes or until the edges are golden. Remove from oven and cut into bars while still warm, not hot. Note: Before serving, you might want to roll the bars in confectioner's sugar or spread with a cream cheese frosting. Maybe serve them with whipped topping as a dip or serve plain as a great snack cookie.



Grand Champion Pie

* 4 eggs
* 1 1/2 cups applesauce
* 3/4 cup packed brown sugar
* 3 tablespoons all-purpose flour
* 1 teaspoon grated lemon rind
* 3 tablespoons lemon juice
* 1/2 teaspoon salt
* 1/2 teaspoon cinnamon
* 1/4 teaspoon nutmeg
* 1unbaked 9-inch deep dish pie shell
* 1 apple, peeled, thinly sliced
* 1 tablespoon lemon juice
* 1/4 cup apricot jam

Mix eggs, applesauce, brown sugar, flour, lemon rind, 3 tablespoons lemon juice, salt, cinnamon and nutmeg in large mixer bowl. Pour into pie shell. Bake at 450 degrees for 15 minutes. Reduce oven temperature to 300 degrees. Bake for 45 minutes longer or until knife inserted near center comes out clean. Cool slightly on wire rack. Combine apple slices and 1 tablespoon lemon juice in bowl; mix well. Arrange apple slices pinwheel-fashion over top of baked pie. Melt jam in small saucepan over low heat, stirring constantly. Brush apple slices with melted jam. Place pie on rack in broiler pan. Broil 6 inches from heat source for 3 minutes or until apples are tender and jam is bubbly. Yield: 8 servings.



Apple and Cheese Casserole

* 1/2 cup all-purpose flour
* 1/2 cup sugar
* 1/4 teaspoon salt
* 1/4 cup butter
* 7 apples, peeled, sliced
* 6 tablespoons water
* 1 tablespoon lemon juice
* 1 cup shredded sharp cheddar cheese

Mix flour, sugar and salt in small blow. Cut in butter until crumbly. Toss apples with water and lemon juice in bowl. Spoon into greased 8-inch baking dish. Sprinkle with flour mixture. Bake at 350 degrees for 35 minutes. Sprinkle with cheese. Bake for 5 minutes longer. Yield: 8 servings.

[Kitchen Witch]

Baked Cinnamon Apples

* 4 baking apples
* 1/2 cup packed brown sugar
* 4 teaspoons butter
* 1/2 teaspoon cinnamon

Remove core from apples. Peel upper half of apple or 1-inch strip from middle to prevent splitting. Place upright in baking dish. Place 2 tablespoons brown sugar, 1 teaspoon butter and 1/8 teaspoon cinnamon in center of each apple. Pour water into baking dish to 1/4-inch depth. Bake at 375 degrees for 30 to 40 minutes or until tender when pierced with fork, basting several times. May omit water and microwave for 6 to 8 minutes. Rome Beauty, Golden Delicious and Greening are good baking apples to use. May substitute grenadine syrup for brown sugar or omit cinnamon and place 1 tablespoon granola, 2 teaspoons brown sugar and 1 teaspoon butter in each apple. Yield: 4 servings.



Apple Rum Baklava

* 3 cups chopped apples
* 2 1/2 cups chopped walnuts
* 3/4 cup sugar
* 1/2 cup raisins
* 2 tablespoons rum
* 2 teaspoons cinnamon
* 1 pound phyllo dough
* 1 pound butter, clarified, melted
* 1 cup honey

Combine first 6 ingredients in large bowl; mix well. Trim 8 sheets phyllo dough to fit 10x15-inch baking pan. Keep unused phyllo covered with damp cloth. Arrange in baking pan, brushing each sheet generously with melted butter. Spread half the apple mixture over phyllo dough. Arrange 6 buttered sheets phyllo dough over apple mixture. Spread with remaining apple mixture. Top with 8 buttered sheets phyllo dough. Cut into squares. Bake at 350 degrees for 40 minutes or until golden brown. Heat honey in small saucepan. Drizzle over hot baklava. May substitute 2 tablespoons lemon juice and 2 tablespoons lemon rind for rum. Yield: 12 servings.



Baked Apple Dumplins with Lemon Sauce

* 1/2 cup packed brown sugar
* 1 1/2 teaspoons cinnamon
* 7 teaspoons butter, softened
* 7 medium apples, cored, peeled
* 2 cups buttermilk baking mix
* 1/3 cup ice water
* 1 tablespoon oil
* 2 cups water
* 1 cup sugar
* 1 tablespoon butter
* 1/2 teaspoon cornstarch
* 1 tablespoon lemon flavoring

Mix brown sugar and cinnamon in small bowl. Place 1 teaspoon butter and 2 teaspoons brown sugar mixture in each apple. Combine baking mix, 1/3 cup ice water and oil in bowl; mix well. Roll to 1/4-inch thickness on floured waxed paper. Cut into 7 squares. Place 1 apple on each square. Bring corners up to enclose apples; fasten with toothpicks. Place in greased 10x10-inch baking dish. Combine 2 cups water and sugar in saucepan. Bring to a boil, stirring until sugar dissolves. Add 1 tablespoon butter and cornstarch dissolved in a small amount of cold water. Cook until thickened, stirring constantly. Stir in lemon flavoring. Pour over dumplings. Bake at 350 degrees for 1 hour. Yield: 7 servings.




Apple Squares

1 egg, large
1 cup flour
1 tsp. Baking powder
1/4 tsp. Salt
1 tsp. Cinnamon
1/2 cup margarine
1/2 cup brown sugar (less 1 tablespoon)
1/2 cup sugar (less 1 tablespoon)
1 tsp. Vanilla
1 cup apples, diced
1/2 cup chopped pecans

Melt butter and mix with both sugars and the egg.

Mix the dry ingredients, flour, baking powder, salt and cinnamon and then add to liquid and beat until smooth.




Apple and Brown Rice Pilaf

1/2 onion, minced
1 Tbsp. vegetable oil
1 1/2 cups quick-cooking brown rice
1 1/4 cups low sodium chicken broth
1/2 tsp. dried thyme, crushed
salt and pepper to taste
2 cups Rome apples, cored and diced
2 Tbsp. parsley, chopped

Saute onion in oil in non-stick skillet until tender; stir in rice and brown slightly. Stir in broth, thyme, salt and pepper; bring to boil. Cover tightly and reduce heat; simmer 15 minutes. Remove from heat; stir in apples and parsley. Serve warm or cold. Makes 4 servings.


Scalloped Virginia Apples

4 - 6 large apples (Golden Delicious, Stayman)
1/4 teaspoon allspice
1-1/2 teaspoons lemon juice
1/2 cup water
1 tablespoon fine bread crumbs
2 tablespoons granulated sugar
1 tablespoon butter or margarine
2 tablespoons brown sugar
Sprinkle of nutmeg
1 teaspoon cinnamon

Preheat oven to 400 degrees Fahrenheit. Put apples in a buttered shallow baking dish. Add water. Mix sugars, cinnamon and allspice. Sprinkle over apples along with lemon juice, bread crumbs and nutmeg. Dot with butter.

Bake about 45 minutes until apples are soft. Serve warm or cold. Serves 4 to 6.


Stir in nuts and apples and mix well.

Pour into an 8? square glass pan and bake for 35 to 40 minutes.

[Kitchen Witch]

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.

[Kitchen Witch]

Citrus Apple Danish

2 c. finely chopped apples
3 (4 oz.) cans refrigerator crescent rolls
1/3 c. granulated sugar
2 tbsp. all-purpose flour
3/4 c. sifted confectioners' sugar
1 tsp. grated orange rind
1/2 tsp. cinnamon
1 tbsp. orange juice

In small bowl, combine apples, granulated sugar, flour, orange rind and cinnamon and mix well. Separate crescent rolls and place 1 tablespoon filing in the center of each one. Fold the two points of the triangle over to the square corner. Press edges to seal, leaving diagonal slit unsealed. Bake at 350 degrees F. 10 to 15 minutes or until golden brown. Combine confectioners' sugar and orange juice and mix smooth. Spoon glaze over warm rolls. Makes 12 rolls.



Microwave Spiced Mulled Cider


Heat 1 quart apple juice and 3/4 tsp. pumpkin pie spice in the microwave on high until hot. Pour into mugs and garnish with orange slices stuck with whole cloves. Insert a stick of cinnamon into each mug. Makes 4 or 5 servings.



Taffy Apple Salad

1tbsp. flour
1/2 c. sugar
1 egg
2 tbsp. apple cider vinegar
1 (8 oz.) can crushed pineapple
4 c. sliced, cubed apples (Red Delicious)
8 oz. Cool Whip

Drain pineapple and reserve juice. Combine flour and sugar; mix well. Beat egg; add to flour mixture. Add vinegar and pineapple juice. Cook on low heat, stirring until thickened. Cool. Pour dressing over apples. Mix in Cool Whip. Refrigerate until ready to serve.



Apple Raspberry Salad

1 package (3 ounce) raspberry flavored gelatin
1 cup unsweetened applesauce
1/4 cup broken pecan pieces
1 cup boiling water
1/2 cup sliced celery
1 package (10 ounce) frozen raspberries or 1 cup fresh raspberries
1 1/2 cups chopped, unpeeled Rome or York apples

In 2 quart mixing bowl, dissolve gelatin in boiling water. Add frozen raspberries and stir gently until raspberries are thawed. Stir in apples, applesauce, pecans and celery. Pour into serving dish or mold. Refrigerate about 2 hours or until mixture is set. Serve as salad or as an accompaniment to beef, pork or chicken. Makes 8 (1/2 cup) servings.



Apple Pasta Salad

1 container (8 ounce) plain nonfat yogurt
2 cups uncooked rotini pasta
1 can (8 ounce) unsweetened crushed pineapple, undrained
1/2 cup shredded carrot
1 cup sliced celery
1/2 tsp. salt, optional
1/4 cup sliced green onions
1/4 tsp. garlic powder
1/4 cup raisins
1/4 tsp. dry mustard
3 cups diced, unpeeled York or Winesap apples
1 tsp. finely chopped crystallized ginger
1 Tbsp. honey

Thoroughly combine yogurt, pineapple, salt, spices, ginger and honey; refrigerate. Cook pasta according to package directions, omitting salt. Rinse with cold water and drain thoroughly. Cool completely. In large bowl, combine all ingredients including yogurt dressing. Chill thoroughly before serving. Makes 8 (1 cup) servings.



Apple and Gruyere Cheese Macaroni with Smithfield Ham

4 Apples (peeled, cored, and diced into small cubes), Fuji or Golden Delicious
8 c. Elbow Macaroni (cooked)
5 c. Half and Half
1/2 c. Smithfield Ham, diced
1 c. Gruyere cheese (grated) for sprinkling on top later
2 Tbsp. Butter (unsalted)
Salt and pepper to taste

In a large saucepan on medium to hot heat, melt butter, add ham and apples and saute for 2-3 minutes. Add half-and-half and bring to a boil. Add 3/4 cup Gruyere cheese and bring to a boil again. Reduce to a simmer and whisk until cheese has melted and starts to make a sauce.

Add cooked macaroni and toss until coated well. Pour into a casserole dish, sprinkle with remaining cheese on top. Brown under broiler. Serve hot.



Hot Buttered Asian Cider
Serves 2

16 oz. Unfiltered apple cider
1 t. Chinese 5 spice
2 T. Honey
2 t. Unsalted butter, cut into small pieces

Put cider in a saucepan with the honey and Chinese 5 spice and bring to a boil. Simmer for 1 minute. Take off the heat and put in the unsalted butter. Stir until the butter melts and serve.



Sangria
Serves 4

4 oz. Orange juice
4 oz. Cranberry juice
2 Slices Lime, Lemon, Orange (each)
4-6 Fresh cranberries (optional)
Ice
1 bottle Alpenglow Classic Blush Sparkling Apple cider

Place orange juice, cranberry juice and fruit slices into a pitcher. Add ice and pour whole bottle of sparkling apple cider over the rest of the ingredients. Stir with a spoon and serve in wineglasses.



Apple Mimosa
Serves 1
1/2 oz. Orange Juice
6 oz. Alpenglow Sparkling Apple Cider (original)

[Kitchen Witch]

Apple and Pulled Pork BBQ Sandwiches


4 cups cooked shredded pork butt roast
1 cup smoky or mesquite bottled barbeque sauce
1/3 cup apple juice concentrate
1 tablespoon butter
2 medium apples*, cored, sliced
1/2 teaspoon cinnamon-sugar
6 crusty sandwich rolls, split

Combine pork, barbeque sauce and apple juice concentrate in large saucepan. Heat over medium heat until heated through, stirring frequently.

Meanwhile, melt butter in medium skillet over medium heat. Add sliced apples and cinnamon-sugar. Cook and stir 5 to 6 minutes or until apples are tender.

Divide pork mixture evenly over bottom half of rolls. Spoon cooked apples over pork. Cover with tops of rolls.

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



Apple and Sausage Topped Potato Pancakes

POTATO PANCAKES:
5 cups (half of a 26 ounce package) frozen Country Style Hash Brown Potatoes, thawed
1-1/2 cups unpeeled shredded apples*
1/2 cup chopped onion
1/2 cup all-purpose flour
2 tablespoons fresh thyme leaves
1/2 teaspoon salt
1/4 teaspoon black pepper
4 eggs, slightly beaten
Vegetable oil

APPLE AND SAUSAGE TOPPING:
2 tablespoons butter or margarine
1 tablespoon honey Dijon mustard
8 ounces reduced fat smoked sausage, cut into 1/4-inch thick slices
3 small apples, cored, sliced into 12 wedges each

For Potato Pancakes, combine thawed potatoes, shredded apples, onion, flour, thyme, salt and pepper. Stir in eggs until mixture is well blended. Heat enough vegetable oil over medium heat to just cover bottom of a large heavy skillet. Portion potato mixture by 1/2 cup measures into hot oil. Fry 2 to 3 minutes per side or until golden. Add more oil as needed. Keep pancakes warm.

For Apple and Sausage Topping, melt butter in large heavy skillet over medium heat. Stir in mustard. Add sausage and apple slices. Cook and stir 6 to 8 minutes or until apples are tender.

Serve 2 pancakes per serving. Divide sausage-apple mixture evenly over top of each serving.

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



Apple Cherry Raisin Crisp


TOPPING:
1 cup quick or old-fashioned oats, uncooked
1/2 cup slivered almonds
1/3 cup firmly packed light brown sugar
1/4 cup butter or margarine, melted
1/4 teaspoon ground cinnamon

CRISP:
2 cans (21 ounces EACH) apple pie filling
3/4 cup dried tart cherries
1/2 cup dried raisins
1/2 teaspoon almond extract

Preheat oven to 375F.

For Topping, combine all ingredients; set aside.

For Crisp, combine all ingredients. Lightly sprayed 8 or 9-inch square baking pan. Spoon mixture into prepared pan. Sprinkle evenly with Topping. Bake in preheated oven 30 to 35 minutes or until filling is hot and bubbly at edge and Topping is golden. Serve warm.

Makes 6 to 8 servings



Applesauce Gingerbread

1 1/2 cups all-purpose flour
1/8 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
3/4 teaspoon ginger
1/3 cup firmly packed brown sugar
1 1/2 cups unsweetened applesauce, divided
2 egg whites
1/2 cup light molasses
1/3 cup boiling water
3 tablespoons granulated sugar
2 teaspoons cornstarch
1/2 cup cranberry/raspberry juice
Reduced fat frozen whipped topping, thawed, optional
Vegetable cooking spray

Combine flour, salt, baking powder, soda, cinnamon and ginger. Set aside.

In large mixing bowl, beat together brown sugar, 1/2 cup of the applesauce, egg whites and molasses until thoroughly combined. Add dry ingredients alternately with water. Spread evenly in round 9-inch cake pan coated with cooking spray.

Bake in 350o F. oven about 30 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack.

While gingerbread bakes, prepare sauce. In small saucepan, mix together granulated sugar and cornstarch. Add remaining 1 cup of Applesauce and juice. Cook over medium heat, stirring constantly, until mixture starts to boil. Reduce heat and continue cooking and stirring 3 minutes longer. Remove from heat and cool slightly. To serve, cut warm gingerbread into wedges and serve with warm Applesauce and whipped topping, if desired. Yield: 8 servings.



Caramel Apple Pizza


1 package (8 ounce) cream cheese, softened
1/3 cup Marzetti?s Caramel Apple Dip
1 Boboli Italian pizza crust (14 oz.)
2 large apples*, cored, thinly sliced
2 tablespoons sugar
1/4 teaspoon ground cinnamon
1/3 cup coarsely chopped salted cashews
1/4 cup Marzetti?s Caramel Apple Dip

Combine cream cheese and 1/3 cup caramel apple dip until well blended. Place bread shell on baking sheet. Spread mixture evenly to within 1-inch of edge of shell.

Toss apples with sugar and cinnamon until evenly coated. Arrange slices spoke fashion over cream cheese mixture. Sprinkle with nuts. Drizzle remaining 1/4 cup caramel apple dip over apples and nuts.

Bake in preheated 350°F oven for 18 to 20 minutes or until apples are tender. Serve warm.

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

[Kitchen Witch]

Apple Nachos


1 large apple*, cut into 12 wedges
1/2 cup (2 ounces) shredded Colby cheese or Cheddar
1/2 teaspoon cinnamon-sugar
Assorted crackers

Place apple wedges on microwave safe plate. Sprinkle cheese and cinnamon-sugar evenly over apples.

Microwave on HIGH 1 to 1-1/2 minutes or until cheese is melted and apples are hot. Scoop up the hot apple mixture with crackers.

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

Makes 2 servings



Scalloped Apples

1 can (20 oz.) apple slices
1 can (21 oz.) apple pie filling
3/4 cup canned whole berry cranberry sauce
1/4 cup chopped walnuts
1/2 cup firmly packed brown sugar
1 teaspoon cinnamon

Combine all ingredients. Place in 1 1/2-quart casserole dish or 9 x 9 x 2-inch pan. Cover with foil.

Bake at 350o F about 30 minutes or until thoroughly heated and bubbly around edges. Serve hot with poultry, meat or fish. Yield: 10 servings, 1/2 cup each.



Apple Berry Smoothie

1 can (21 oz.) apple pie filling
1 cup sliced fresh strawberries
1/2 cup fresh or frozen blueberries
1 cup fat free plain yogurt
2 tablespoons sugar
2 teaspoons vanilla
1 cup ice cubes

Place 1/2 of first 6 ingredients in electric blender. Blend about 45 seconds or until smooth. Add 1/2 of ice and blend about 15 seconds or until smooth. Pour into glasses. Repeat method with remaining ingredients. Serve immediately. Yield: 5 servings



Apple Gingered Fish

1 pound orange roughy or salmon fillets
1/2 cup Apple Cider or Apple Juice
1/2 teaspoon minced garlic
1/2 teaspoon grated fresh gingerroot

Apple Relish
1 cup diced, red apple
1/2 cup diced mango
1 sliced and quartered kiwi
1/4 cup sweet and sour sauce
1 tablespoon chopped parsley
1/4 teaspoon grated fresh gingerroot

Wash fish and cut into serving pieces. Combine Apple Cider, garlic and the 1/2 teaspoon gingerroot. Place Cider mixture and fish in airtight container or plastic bag and refrigerate 1 hour.

While fish is marinating, prepare relish. In small bowl, combine relish ingredients. Cover and refrigerate.

Grill or broil fish until fish flakes and is done. Serve hot with Apple Relish.

Yield: 4 servings

[Kitchen Witch]

The Frosty Apple

1 pint vanilla ice cream
1 quart naturally sweet apple cider
4-6 scoops vanilla ice cream (optional)
Freshly ground nutmeg

Let a pint of vanilla ice cream soften at room temperature or microwave for 20 seconds. Put ice cream and cider into a blender or food processor and blend until frothy and well mixed. Stir in nutmeg. Pour into tall glasses and top with a scoop of ice cream, if desired. Sprinkle nutmeg on top. Yield 6 one-cup servings.



Apple Cider Baked Beans

Slow cooked in a flavorful sauce, the wonderful aroma of these simmering beans will warm hour heart and your kitchen. Beans are winter comfort food. They are naturally low in fat and high in vegetable protein, vitamins, minerals and fiber. Remember that one cup dried beans will yield slightly more than 2 cups cooked.

2 cups dried white navy beans, picked over, washed and soaked (May substitute canned beans by using three 15 ounce cans of navy beans or great northern beans. Drain and rinse. Proceed with recipe.)
1 small onion, diced
4 tablespoons molasses
8 teaspoons Dijon mustard
2 tablespoons tomato paste
1/2 teaspoons salt
2 teaspoon black pepper
2 teaspoon dried thyme
1 small bay leaf
1 teaspoons cider vinegar
4 teaspoons soy sauce
1 1/3 cups apple cider, boiling
Boiling water

To prepare beans:

Pour beans onto a flat surface (countertop) in a single layer. Pick out rocks, dirt balls, off colored and broken beans. Discard. Wash beams in two changes of cold water. Cover with 3 inches of water and allow beans to soak overnight or 8 to 10 hours. (Quick soak method: Cover cleaned beans with 3 inches cold water and bring to a boil over medium heat. Boil for 10 minutes, turn heat off and let stand for 2 hours or more. Proceed as directed below.)

Preheat oven to 250 degrees. Drain beans, reserving liquid. Bring liquid to a boil. Pour beans into a deep oven-proof casserole or bean pot. Add all the ingredients, stir and add enough reserved boiling to cover beans. Cover the casserole with foil or the lid. Bake 6 hours, adding a little more water if necessary after 3 hours of baking. Yield 6 servings.



Apple Pancakes with Spicy Yogurt and Cider Syrup

Cider syrup is simply an apple cider reduction. The apple cider is cooked down to a thick amber syrup, which concentrated the natural sugar and rich apple flavor. Because this recipe starts with a pancake mix, it is quick and easy. Purchase a whole-wheat mix that requires adding eggs and milk, not the complete just-add-water type. Use homemade applesauce or the chunky commercial style. Great for a weekend brunch!

6 cups apple cider
1 cup plain yogurt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
6 tablespoons chunky applesauce
2 cup whole-wheat pancake mix
2 cup skim milk
2 egg, slightly beaten (or 1 whole egg plus one egg white)
6 tablespoons chunky applesauce
Canola oil
Extra cinnamon for Garnish

Start by making the syrup; pour the cider in a pot that is large enough to be no more than half filled. Place the pan over high heat, and bring to a boil. Reduce the heat to medium, very slow boil, and cook for about 30 minutes. Cook until the cider is reduced to one cup. Set aside. (Syrup can be made in advance. Keeps for about one week in the refrigerator. Warm or bring to room temperature before serving.) Next, in a small bowl, combine yogurt, cinnamon, nutmeg, and 6 tablespoons applesauce. Refrigerate until ready to serve. In a large bowl, combine milk, eggs, and 6 tablespoons applesauce. Stir in pancake mix. Mix well enough to moisten, do not over mix. If the batter is too thick add a little water. Heat a large non-stick skillet or griddle over medium heat. When skillet is hot, lightly grease. Add batter, making medium pancakes, about 1/2 cup batter per pancake. Cook until tiny bubbles form on top, peek under the edge, turn when pancake is golden brown and continue to cook. Place on a platter and keep pancakes and 4 serving plates warm in a heated oven. To serve; fan (slightly overlap) 5 pancakes on a warm plate. Drizzle Cider Syrup over the pancakes (about 1/2 cup) and top with a dollop of spiced Yogurt, garnish with an additional sprinkle of cinnamon. Yield 4 servings.



Apple and Pumpkin Tart

Although pumpkin pie is traditional, you may want to start your own tradition with the simple but elegant dessert. Serve it chilled or warm with a dollop of whipped cream. It's sinful, and so delicious! Canned pumpkin will work for this recipe, but you may want to cook your own, see Pumpkins and More for making a pumpkin puree.

1 8-inch frozen pie crust, thawed (Instead of using a frozen commercial piecrust, you can make your own tart shell and chill before adding the filling.)
1 1/2 cups pumpkin puree
3 medium cooking apples, peeled, cored and diced
(Granny Smith, Jonathan, Cortland or your favorite variety)
1/2 cup apple cider
2 tablespoons honey
1/2 cup sugar
2 eggs plus 2 egg whites, slightly beaten
1/2 cup currants
1 teaspoon cinnamon
1/8 teaspoon nutmeg
1/2 teaspoon dried thyme
1/2 teaspoon dried marjoram
1/2 teaspoon salt

Thaw crust and press into an 8-inch fluted tart pan. Use a rolling pin to roll over the edges, making crust even with top of tart pan. Place in the freezer while assembling tart filling. Preheat oven to 425 degrees. In a mixing bowl, combine all the tart ingredients and mix well. Scrape the filling into the prepared tart shell. Smooth evenly around the pan. Bake 15 minutes at 425 degrees, then reduce the heat to 350 degrees and continue to bake for 40 minutes. Allow to cool before serving. Top with whipped cream, if desired.

[Kitchen Witch]

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.

[Kitchen Witch]

Apple Facts

* Apples come in all shades of reds, greens, yellows.
* Two pounds of apples make one 9-inch pie.
* Apple blossom is the state flower of Michigan.
* 2500 varieties of apples are grown in the United States.
* 7500 varieties of apples are grown throughout the world.
* 100 varieties of apples are grown commercially in the United States.
* Apples are grown commercially in 36 states.
* Apples are grown in all 50 states.
* In 2002 United States consumers ate an average of 42.2 pounds of fresh apples and processed apple products. That's a lot of applesauce!
* Sixty-two percent of the 2002 U.S. apple crop was eaten as fresh fruit.
* 39 percent of apples are processed into apple products; 21 percent of this is for juice and cider.
* The top apple producing states are Washington, New York, Michigan, California, Pennsylvania and Virginia, which produced over 83 percent of the nation?s 2001-crop apple supply.
* Apples are fat, sodium, and cholesterol free.
* A medium apples is about 80 calories.
* Apples are a great source of the fiber pectin. One apple has five grams of fiber.
* In 2001 there were 8,000 apple growers with orchards covering 430,200 acres.
* The pilgrims planted the first United States apple trees in the Massachusetts Bay Colony.
* The science of apple growing is called pomology.
* Apple trees take four to five years to produce their first fruit.
* Most apples are still picked by hand in the fall.
* Apple varieties range in size from a little larger than a cherry to as large as a grapefruit.
* Apples are propagated by two methods: grafting or budding.
* The apple variety ?Delicious' is the most widely grown in the United States.
* In Europe, France, Italy and Germany are the leading apple producing countries.
* The apple tree originated in an area between the Caspian and the Black Sea.
* Apples were the favorite fruit of ancient Greeks and Romans.
* Apples are a member of the rose family.
* Apples harvested from an average tree can fill 20 boxes that weigh 42 pounds each.
* Americans eat 19.6 pounds or about 65 fresh apples every year.
* 25 percent of an apple's volume is air. That is why they float.
* The largest apple picked weighed three pounds.
* Europeans eat about 46 pounds of apples annually.
* The average size of a United States orchard is 50 acres.
* Many growers use dwarf apple trees.
* Charred apples have been found in prehistoric dwellings in Switzerland.
* Most apple blossoms are pink when they open but gradually fade to white.
* Some apple trees will grown over forty feet high and live over a hundred years.
* Most apples can be grown farther north than most other fruits because they blossom late in spring, minimizing frost damage.
* It takes the energy from 50 leaves to produce one apple.
* Apples are the second most valuable fruit grown in the United States. Oranges are first.
* In colonial time apples were called winter banana or melt-in-the-mouth.
* Total apple production in 2001 was 229 million cartons valued at $1.5 billion.
* The largest U. S. apple crop was 277.3 million cartons in 1998.
* In 1999 the People's Republic of China led the world in apple production followed by the United States.
* Apples have five seed pockets or carpels. Each pocket contains seeds. The number of seeds per carpel is determined by the vigor and health of the plant. Different varieties of apples will have different number of seeds.
* China is the leading producer of apples with over 1.2 billion bushels grown in 2001.
* World's top apple producers are China, United States, Turkey, Poland and Italy.
* The Lady or Api apple is one of the oldest varieties in existence.
* Newton Pippin apples were the first apples exported from America in 1768, some were sent to Benjamin Franklin in London.
* In 1730 the first apple nursery was opened in Flushing, New York.
* One of George Washington's hobbies was pruning his apple trees.
* America's longest-lived apple tree was reportedly planted in 1647 by Peter Stuyvesant in his Manhattan orchard and was still bearing fruit when a derailed train struck it in 1866.
* Apples ripen six to ten times faster at room temperature than if they were refrigerated.
* A peck of apples weight 10.5 pounds.
* A bushel of apples weights about 42 pounds and will yield 20-24 quarts of applesauce.
* Archeologists have found evidence that humans have been enjoying apples since at least 6500 B.C.
* The world's largest apple peel was created by Kathy Wafler Madison on October 16, 1976, in Rochester, NY. It was 172 feet, 4 inches long. (She was 16 years old at the time and grew up to be a sales manager for an apple tree nursery.)
* It takes about 36 apples to create one gallon of apple cider.
* Apples account for 50% of the world's deciduous fruit tree production
* The old saying, ? an apple a day, keeps the doctor away ?. This saying comes from am old English adage, ? To eat an apple before going to bed, will make the doctor beg his bread.?
* Don't peel your apple. Two-thirds of the fiber and lots of antioxidants are found in the peel Antioxidants help to reduce damage to cells, which can trigger some diseases.
* The five most popular apples in the United States are Red Delicious, Golden Delicious, Gala, Fuji and Granny Smith.

[Kitchen Witch]

Chicken with Apple-Brandy Cream Sauce


3 Tablespoons butter
4 skinless, boneless chicken breast halves
All-purpose flour
3 Golden Delicious apples - peeled, cored, and sliced
1/2 cup applejack or Calvados
1/4 cup brandy
1 cup whipping cream

Melt butter in large, heavy skillet over medium-high heat. Season chicken with salt and pepper. Coat with flour, shaking off excess. Add chicken to skillet and cook until brown on both sides and cooked through, about 4 minutes per side. Transfer to platter.

Transfer all but 1 Tablespoon butter from skillet. Add apples and both brandies; simmer over medium heat until apples are tender and liquid is slightly syrupy, about 7 minutes. Using a slotted spoon, transfer apples to platter with chicken. Add cream to skillet; boil until thickened to sauce consistency, about 5 minutes. Season with salt and pepper. Return chicken and apples to skillet and heat through, about 2 minutes.

Arrange chicken on plates. Spoon apples and sauce over chicken and serve.

Serves: 6



Apple Blueberry Cake

3 cups flour
1 cup oil
4 eggs
1 teaspoon salt
2 cups sugar
3 teaspoons baking powder
2-1/2 teaspoons vanilla
1/2 cup orange juice
1 cup blueberries
4 large apples -- pared, peeled, and sliced
Cinnamon/sugar

Place all ingredients except cinnamon/sugar and fruit in large bowl and beat until smooth. Pour 1/3 of batter in ungreased tube pan. Sprinkle with cinnamon/sugar and spread 1/3 of the apples and 1/2 cup blueberries over batter. Repeat 2 more times, but do not put blueberries on top layer (they will burn).

Bake in preheated 350-degree oven for 1-1/2 hours or until done. Remove from pan and let cool well before slicing.

Variations: Substitute raspberries for blueberries. Eliminate blueberries.



Double Apple Corn Bread

2- Eggs Applesauce topping
1 c Milk 3- Apples, peeled and chopped
1/4 c Butter, melted 1/2 c water
3/4 c Sugar 1 tsp Cinnamon
1 tsp Salt 1 c Honey
2 c All purpose flour
1 c Corn meal
2- Baking apples

Heat oven to 400 degrees. Grease pie pan.
In a bowl, combine first 7 ingredients until well mixed. Peel and thinly slice the apples. Arrange one slice apple in bottom of pie pan, covering the entire bottom of pan using a circular pattern with the apple. Pour corn bread mixture on top of apples. Arrange the 2nd sliced apple on top of the corn bread mixture, covering the entire mixture using a circular pattern with the apple. Bake 30-35 minutes until a toothpick inserted comes out clean. Serve bread covered with applesauce topping.
Applesauce topping: In a sauce pan, heat apples, water, and cinnamon over medium heat until apples are very tender and soft. Add honey and heat through.
Serve over warm corn bread.



Apple Carrot Bread

1 1/2 c apples, peeled, grated (I use Delicious apples)
1/2 c Grated carrots
1/4 c Butter or margarine
2 Eggs
1/2 tsp Vanilla
1 3/4 c Flour
2/3 c Sugar
1/2 tsp Salt
1 tsp Baking powder
1/2 c Chopped nuts or coconut, if desired
1 tsp Baking soda

In a large mixer bowl, blend together apples, carrots, butter, eggs, and vanilla. Add flour, sugar, salt, baking powder, and soda. Blend until well mixed (Do not overbeat). Add nuts or coconut, if desired. Pour into greased 9" x 5" loaf pan. Bake 350 degrees for 50-60 minutes depending on your oven.

[Kitchen Witch]

Almond Stuffed Baked Apples with Caramel Apple Sauce

Filling:
1/2 cup sliced almonds, toasted
1/4 cup sugar
2 teas. butter, melted
1/4 teas. vanilla
1/8 teas. salt
Dash ground nutmeg
1 lg. egg white

Apples:
4 Braeburn apples, halved
Cooking Spray
1 Tab. sugar
1/4 teas. ground cinnamon
Sauce:
1/2 cup sugar
3 Tab. water
1/2 cup apple cider
1 Tab. brandy
1 Tab. Grand Marnier
1 teas. butter
Dash salt

1. Preheat oven to 350º

2. To prepare filling, place almonds in a food processor; process until finely ground. Combine ground almonds, sugar and next tsp ingredients (through egg white), stirring well to combine.

3. To prepare apples, core, remove seeds, and carefully scoop out 1 Tab. from each apple to form a cup. Cut a thin slice off the rounded side of each apple half to make a flat surface; place apples cut side up on a jelly roll pan coated with cooking spray. Combine 1 Tab. sugar and cinnameon; sprinkle generously over apples. Spoon about 1 Tab. filling in cup of each apple half. Bake at 350º for 40 min. or until apples are golden and tender.

4. To prepare sauce, conmbine 1/2 cup sugar and 3 Tab. water in a small saucepan. Cook over medium-high heat (do not stir) until mixture begins to brown; gently tilt pan and swirl to evenly brown ixture. Reduce heat to lowl slowly, add cider, stirring constantly. Remove from heat; stir in remaining ingredients. Serve over apples.

Yield 8 servings (1 stuffed apple half and 1 1/2 Tab. sauce per serving) Weight Watcher Points 3-3.5 per serving

[Kitchen Witch]

Apple Stick Salad



Apples, onions and pickles are mixed into a sugar/vinegar concoction and steeped in the refrigerator. Nice with roast port or topping a juicy hamburger.

Yield: 6 servings


1/2 cup white sugar
1/2 cup distilled white vinegar
3 tart apples - peeled, cored and julienned
2/3 cup chopped onion
1/2 cup chopped dill pickles


1. In a small bowl, combine sugar and vinegar.

2. In a medium bowl, mix together apples, onion, and pickle. Toss with vinegar mixture. Refrigerate until thoroughly chilled.

[Kitchen Witch]

APPLE STICKY BUNS


3 cups unbleached all purpose flour
2 Tbsp sugar
4 tsp double acting baking powder
1 tsp salt
1 cup milk
1/2 cup vegetable oil
2 cup pared, cored and diced apple
1/4 cup currants or raisins
1/2 cup brown sugar
1 tsp cinnamon
1 cup brown sugar
1/2 cup melted butter
1/4 cup chopped pecans

Combine flour, 2 Tbsp sugar, baking powder and salt. Add milk and 1/2 cup of vegetable oil, stirring just enough to hold together. Place on a lightly floured surface and knead 10 to 12 strokes. Roll to 1/4 inch thick rectangle. Cover with combined apples, currants, 1/2 cup brown sugar, and cinnamon. Roll up jelly-roll fashion. Cut into 12 equal slices.

Combine 1 cup of brown sugar, 1/2 cup melted butter, and nuts. Spread in bottom of two 9-inch cake pans. Arrange 6 rolls in each pan.

Bake at 425°F (220°C) for 15 to 20 minutes or until golden brown. Immediately invert on two lightly buttered dinner plates. Let stand for a moment for hot topping to drip down on rolls. Serve one plateful to your family and run the other one next door as a special just-for-fun treat for the neighbors.

[Kitchen Witch]

Applesauce Raisin Bread



1-1/2 c. sifted all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 c. firmly packed brown sugar
1 c. seedless raisins
1 c. uncooked rolled oats
2 eggs, beaten
1/3 c. vegetable oil
1 c. sweetened applesauce (canned or homemade)

Mix and sift flour, baking powder, baking soda, salt and spices. Stir in sugar, raisins and oats. Add eggs, oil and applesauce; stir only until dry ingredients are moistened. Pour into greased 9 x 5 inch loaf pan. Bake at 350 degrees for about 50 minutes. Do not over bake. Remove from pan immediately; cool. Wrap cooled bread and store one day for easy slicing.

[Kitchen Witch]

Candied Apple Rings

Make syrup of 2 c. sugar and 1 c. water. Boil until is spins a thread. Pare and core 5 or 6 tart apples and cut into 1/2-inch rings or slices. Cook in syrup until apples are transparent. These apples are a delicious accompaniment for almost any meat.

Make colorful red or green apple rings by adding a few drops of red or green food coloring to syrup. Add cinnamon flavor to red apples, if desired, by adding 1/3 c. red cinnamon candies to syrup.

[Kitchen Witch]

Apple Stuffing

Put in saucepan
4 t. bacon fat
2 c. diced tart apples (unpeeled)
2 t. sugar
Cook 5 minutes.

Add
1/2 c. dry bread crumbs
Salt, nutmeg and cinnamon to taste

Makes about 2 c.

[Kitchen Witch]

Golden Apple Cheesecake





Sweet Pastry (recipe follows)
4 cups peeled, cored, and thinly sliced Golden Delicious
apples
1 package (8-ounce) cream cheese, softened
2/3 cup sugar
1 large egg
1/2 teaspoon grated lemon zest
1/4 teaspoon vanilla extract
1/8 teaspoon salt
1/2 teaspoon cinnamon
1/4 cup sliced almonds




Sweet Pastry
In medium bowl with electric mixer, beat 6 tablespoons softened butter, 1/3 cup sugar, 1/4 teaspoon vanilla, and 1/8 teaspoon salt until smooth. Stir in 1cup all-purpose flour until soft dough forms.







1) Prepare Sweet Pastry. Heat oven to 425 degrees F. Pat pastry into bottom and 1 1/4 inches up sides of lightly greased springform pan. Bake 8 to 10 minutes or until lightly browned; set aside. Reduce oven heat to 400 degrees F.




2) Place apples in shallow pan, cover with foil, and bake 15 minutes. Meanwhile, in medium bowl, beat cream cheese with 1/3 cup sugar. Beat in egg, lemon zest, vanilla, and salt until smooth; spoon into partially baked pie shell.




3) Arrange warm, partially cooked apple slices on top of cream cheese layer. Combine remaining 1/3 cup sugar and the cinnamon; sprinkle over apples. Top with almonds. Bake 35 to 40 minutes or until crust is brown and apples are tender. Cool before cutting.

[Kitchen Witch]

Spicy Apple Relish:

1/2 cup apple juice
2 tablesppon apple cider vinegar
1/2 red bell pepper, diced
1/2 medium onion, diced
1 to 1 1/2 tablespoons grated fresh ginger, or to taste
1 tablespoon brown sugar
1 teaspoon curry
1/4 teaspoon cumin
1 tablespoon cornstarch
2 Granny Smith apples, peeled and finely diced

Pour half of the apple juice and the vinegar into a small or medium saucepan.
Add the diced pepper, onion, ginger, and brown sugar. Bring to a simmer and cook for about five minutes or until the vegetables are crisp-tender. Add the curry and cumin and set aside.
Place the cornstarch in a cup. With the other half of the apple juice make a slurry by adding a little of the juice to the cornstarch, stirring until it absorbed, and adding more.
Add the cornstarch slurry and diced apples to the pan. Cook until cornstarch thickens and the apples are crisp-tender. Serve hot or cold.

[Kitchen Witch]

APPLE BOURBON SUACE (FOR PORK)


2 tablespoons oil
1 onion, diced
4 ounces mushrooms, sliced
4 ounces shallot, diced
3 apples, diced
1 teaspoon thyme
1 teaspoon sage
2 teaspoons black pepper
4 ounces bourbon
8 ounces brown sauce

In large skillet heat 2 tablespoons oil and stir in 1 diced onion; 4 ounces sliced mushrooms, 4 diced shallots, 3 diced apples, 1 teaspoon each thyme and sage and 2 teaspoons black pepper. Saute until tender; add 4 ounces bourbon, 8 ounces brown sauce and simmer to reduce by 1/3. Puree mixture in a blender and reserve.

[Kitchen Witch]

Appelkoek


2 medium apples
1 1/2 cups flour
3 1/2 tsps baking powder
1/2 tsp salt
6 Tbsp granulated sugar, divided
1/4 cup margarine or butter
1 egg, well beaten
3/4 cup milk
1/2 tsp ground cinnamon

Peel and cut apples into eighths (wedges). Sift together flour, baking
powder and salt with 4 tablespoons of the sugar. Cut in butter.
Combine egg and milk and add to flour mixture. Turn batter into greased
8 inch square cake pan. Press apple wedges partly into batter. Combine
remaining 2 tbsp sugar and cinnamon, sprinkle over apple. Bake at 425
degree F for 25 to 30 minutes. (Serves six)

[Kay Lackey]

The apple burbon sauce for pork was delicious. We used a tenderloin and grilled it at the lake over charcoal. Absolutely a wonderful flavor with grilled corn and a side salad. Highly recommend this one.
Kay

[Kitchen Witch]

Kay - I'm glad you enjoyed it! And thank you for the feedback!!!

Kitchen Witch

[bgillette]

Hot Baked Cinnamon Apples (like what you get at Chili's as a side dish)

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
10 each apples
2 teaspoons cinnamon
1 cup brown sugar
2 teaspoons Lemon juice
1 dash Nutmeg

These cinnamon apples taste like a cobbler or pie without the crust. I was looking for a recipe for Cinnamon apples and all I could find were recipes for baking the whole apple - not what I wanted. After much searching I finally came across this recipe - I unfortunately cannot remember the site. It can easily be reduced to 2 or 3 apples, just watch it as it cooks. We serve this over ice cream and it is delicious. It can also be used on pancakes, waffles, or all by itself.

Place cut and peeled apples in a mixing bowl and gently mix all the ingredients together.

Put apples in a non-stick pan, and cook covered for 45 minutes at 375 degrees.

Stir at least once every 15 minutes.

Once they are soft, cook for another few minutes to thicken the cinnamon sauce.

I like to put everything into my baking dish and then mix it since there is less to clean up.