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Old 09-25-2004, 08:43 AM   #1
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Apple recipes

I will be going apple picking this weekend and wondered if you guys could offer me some of your favorite apple recipes. Thanks!

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Old 09-25-2004, 09:46 AM   #2
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my fav!

Apple Butter

8 lbs. apples (Johnathan, Winesap, Golden Delicious or MacIntosh)
2 cups apple cider
2 cups cider vinegar
2 1/4 cups white sugar
2 1/4 cups brown sugar
2 tbls. cinnamon
2 tbls. ground cloves

Wash, remove stems, quarter and core fruit.
Cook slowly in cider and vinegar until soft.
Press fruit through fruit mill or strainer.
Cook fruit pulp with sugar and spices, stirring frequently, till done .

Test for doneness by spooning a small amount on a plate. When a rim of liquid does not separate around the edge of the apple butter, it is ready.
Fill hot sterilized jars, leaving 1/4 inch headroom. Adjust lids and seal.

Good Luck!
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Old 09-25-2004, 01:26 PM   #3
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BAKED APPLES WITH DATES, ALMONDS AND RUM

4 servings

1/3 stick unsalted butter, melted
¼ cup dark rum
½ cup apple juice
½ cup brown sugar
2 large egg yolks
1T heavy cream
1tsp. minced fresh ginger
2tsp. flour
1tsp. lemon pel
¼ cup toasted almonds
6 pitted dates, chopped
4 large apples
Additional melted butter/whipped cream

Preheat oven to 350. Mix ¼ cup butter, rum and apple juice in 8x8 glass baking dish. Mix sugar, egg yolks, 1T cream, ginger, flour, lemon peel and 1 ½ T butter in small bowl til smooth; mix in almonds and dates.
Using melon baller, scoop out stem end and entire core of apples, careful to leave bottom intact. Using vegetable peeler, remove 1 inch wide strip of peel from about top of cavity. Pack cavities to top with almond mixture; arrange apples in prepared dish; brush surface with additional melted butter.
Bake til tester meets little resistance, brushing occasionally with juices and covering loosely with foil if filling is browning too quickly, about 45 minutes. Serve warm with whipped cream.
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Old 09-25-2004, 01:36 PM   #4
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At my work we have about 15 apple trees of many varieties: yellow delicious, mcintosh, Arkansas black, etc. People come from all over to pick apples. I just may have to make this apple crisp this weekend.

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Grandma's Apple Crisp
www.bettycrocker.com

Total: 50 min
Prep: 20 min
Bake: 30 min
Makes 6 servings

4 medium tart cooking apples, sliced (4 cups)
2/3 cup packed brown sugar
½ cup Gold Medal® all-purpose flour
½ cup quick-cooking or old-fashioned oats
1/3 cup butter or margarine, softened
¾ teaspoon ground cinnamon
¾ teaspoon ground nutmeg
Cream or ice cream, if desired

1. Heat oven to 375ºF. Grease bottom and sides of square pan, 8x8x2 inches.

2. Arrange apples in pan. Mix remaining ingredients except cream. Sprinkle over apples.

3. Bake about 30 minutes or until topping is golden brown and apples are tender. Serve warm with cream.
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Old 09-25-2004, 06:25 PM   #5
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These are wonderful.

Apple Cheddar Gratin
2 pounds Granny apples, peeled and sliced
1/2 c raisins
1/2 ts cinnamon
1/4 c lemon juice
3/4 c brown sugar, packed
1/2 c flour
1/8 ts salt
1/4 c butter, softened
1 c sharp cheddar cheese, grated

1.Arrange apples in a well buttered 1 quart casserole. Sprinkle with raisins, cinnamon and lemon juice.
2.With a fork, stir together the brown sugar, flour, salt, butter and cheese until crumbly; sprinkle over the apples.
3.Bake at 350F for 30 minutes or until apples are tender.

Apple and Cream Lasagna
9 Fresh lasagna noodles
1/3 c Butter
6 Granny smith apples, peeled,cored and sliced
1/3 c Brown sugar, packed
1/2 c Toasted and chopped pecans
2 ts Ground cinnamon
1 block Cream cheese,softened
1 Egg
1 ts Vanilla
1 c Whipping cream, whipped to peaks
1/2 c Fresh breadcrumbs
1/4 c Granulated sugar

Preheat oven to 300F
1.In saucepan, melt 1/4 cup butter over medium heat. Add apples, cover and cook 10 minutes, or until tender, stirring occasionally. Remove from heat and stir in 3 tb brown sugar, pecans and cinnamon; set aside.
2.Place cream cheese and remaining brown sugar in large bowl. Beat 3 minutes or until light and fluffy. Beat in egg and vanilla.
3.Fold whipped cream into cream cheese mixture in thirds, and set aside.
4.Melt remaining butter. In small bowl, combine breadcrumbs, sugar and melted butter.
5.Spread half of the apple mixture in bottom of a 11x7 baking dish. Layer with 3 noodles. Spread with half of cream cheese mixture, and layer with 3 more noodles. Spread with remaining apple mixture and layer with last three noodles.
6.Top with remaining cream mixture and sprinkle with breadcrumb mixture. Bake for 30 minutes. Let stand 20 minutes before serving.
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Old 09-28-2004, 09:34 AM   #6
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Thanks everyone , these recipes sound great. What do I do with apple butter?
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Old 09-28-2004, 09:38 AM   #7
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Apple butter is great on toast or an English muffin.
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Old 09-28-2004, 10:41 AM   #8
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I got this one from an episode of Emeril a couple of years ago. It's great. I bake this in my 12" cast iron skillet. It's kind of a cross between a spice cake, and pineapple upside-down cake, except it uses apples instead of pineapples.

Sour Cream Apple Cake
Yield: 12 servings

1 ½ # cooking apples, peeled, cored and sliced, such as Granny Smith
1 ½ t ground cinnamon, in all
¾ t fresh grated nutmeg, in all
2 c + 1 T sugar, in all
1 ½ sticks of butter, softened, in all
2 ¼ c flour
½ t baking powder
1 ½ t baking soda
1 t salt
2 eggs
1 t pure vanilla extract
1 c sour cream
2 c sweetened whipped cream, optional

Preheat oven to 350°F.
Using an electric mixer, fitted with a paddle, cream the remaining sugar and remaining stick of butter together. Sift together the 1 t cinnamon, ¼ t nutmeg, baking powder, baking soda, salt and flour together. Add the eggs, vanilla and sour cream to the butter mixture. Beat until smooth. Add the sifted flour mixture, a little at a time. Beat until smooth.
In a mixing bowl, toss the apples with ½ t of the cinnamon, ½ t of the nutmeg, and 1 T on the sugar. In a large oven-proof skillet, combine ½ stick of the butter and ½ c of the sugar, over medium-high heat. Stir with a wooden spoon until the mixture caramelizes and becomes syrupy. Spread the apples evenly over the bottom of the pan. Remove from the heat. Pour the batter over the apples. Bake for about 40 minutes or until golden and the cake pulls away from the sides. Remove from the oven and cool for 15 minutes. Invert the cake onto a platter and serve warm. Garnish with whipped cream.
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Old 09-28-2004, 10:45 AM   #9
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Can't decide if I should try this or your onion bread recipe first, Allen!
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Old 10-02-2004, 04:40 PM   #10
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This Danish applesauce torte is a dessert I’ve made often over the years. It can vary in texture, depending on the applesauce (always freshly made!) and on how finely the almonds are grated. If you use the commercially grated almonds, the consistency will almost be similar to sponge cake; while, if you grate the almonds yourself (I use a microplane rotary grater) and leave them coarser, the top will be delightfully crunchy. Either way, it’s delicious.

Aeblegroed Med Mandeldejg

2 cups thick applesauce
1½ cups (a generous ¼ pound) ground, blaanched almonds
1½ Tbsp crystalline fructose (powdered fruit sugar)
3 large eggs, separate
heavy cream, whipped – for garnish

Preheat oven to 400° F.Use release spray to coat a 1-qt soufflé dish, or other deep baking dish of equivalent capacity.

Pour applesauce into prepared dish. Mix sugar with ground almonds and beat in egg yolks, individually. Mixture will be stiff. Whip egg white with a pinch of salt until frothy, add a ¼ tsp cream of tartar, and whip just until stiff peaks develop. Fold whites into yolk mixture. Pour combined mixture over the applesauce and bake for about 30 minutes.

Serve lukewarm with whipped cream, softened ice cream, or nutmeg-scented anglais.

Note: The most nutritiuous & eye-appealing applesauce is made from unpeeled apples. The flavour is more intense & the colour is a lovely deep pink (unless, of course, green-skinned apples are used). Adding the sugar & seasoning after the initial cooking also ensures your preferred sweetness level. My method:

1½ pounds apples (4 large)
8 fl. oz water (or unfiltered apple juice)
1/3 cup sugar (or to taste)
2 tsp lemon juice (or a couple drops of pure lemon extract)
½ tsp ground cinnamon
1/8 tsp freshly ground nutmeg

Wash, core, and slice apples. Combine apples & liquid in saucepan. Cover & cook over gentle heat, stirring occasionally, until apples are soft. Remove from heat & press sauce through a strainer or food mill to remove peel. Return applesauce to the pan; add sugar (or honey), lemon, cinnamon, and nutmeg and cook, stirring constantly, until the sugar has dissolved. Remove from heat & cool. Recipe can be doubled very successfully.
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