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A collection of apple recipes. From cakes, breads, salads, soups to nuts!!!!

APPLE RECIPES # 1 | (95 K)

APPLE AND CHEESE SQUARES

APPLE BROWN BETTY

APPLE BUTTER

APPLE BUTTER (CROCK POT)

APPLE CAKE

APPLE CRISP

APPLE CRUMBLE

APPLE CUSTARD PIE

APPLE NOBBY CAKE

APPLE NUT BARS

APPLE OATMEAL COOKIES

APPLE POUND CAKE

APPLE PUDDING

APPLE RUM BUNDT CAKE

APPLE SALAD

APPLE SOUP

APPLE TART

APPLESAUCE CAKE (OLD-FASHIONED)

APPLESAUCE FRUIT BREAD

APPLESAUCE NUT BREAD

BAKED APPLE CHUNKS

BAKED APPLE PANCAKE

CARAMEL APPLES

CIDER SALAD

CINNAMON APPLE CAKE

CRANBERRY APPLE GOODIE

CRUMBLY APPLE PIE

DEEP APPLE PUDDING

DRIED APPLE STACK CAKE

EASY APPLE CAKE

FRENCH APPLE PIE

FRESH APPLE COOKIES

JEWISH APPLE CAKE

RAW APPLE CAKE

STREUSEL-TOPPED APPLE CUSTARD PIE

WALNUT CHEDDAR APPLE BREAD

APPLE CRUMBLE > Back to Top <

Topping
115 grams / 4 ounces plain flour (white or wholemeal)
1 teaspoon baking powder
85 grams / 3 ounces cold butter, finely diced
85 grams / 3 ounces soft light brown sugar
finely grated zest of 1 orange

Filling
500 grams / 1 pound 2 ounces English eating apples, peeled, cored and sliced
1 (250-gram) pack Ready to Eat Dried Peaches, quartered
juice of 1 orange (finely grated zest needed for topping)
3 tablespoons Calvados (or Cointreau)
50 grams / 2 ounces butter
85 grams / 3 ounces soft brown sugar

To Serve
Cream and/or ice-cream and/or your favourite custard laced with a dash of calvados and cream

Preheat oven to 190o C (375o F, Gas 5)

Filling: Mix the apples and peaches in a 1-liter (1-3/4-pint) pie dish. Melt together the orange juice, calvados, butter and sugar, and pour over the fruit

Crumble Topping: Sift together the flour and baking powder. Rub in the butter (with fingertips, or a pastry blender, or food processor) until the mixture resembles coarse breadcrumbs. Mix the sugar with the orange zest, and stir into rubbed-in mixture. Pile the topping evenly over the fruit. Bake for 25 to 35 minutes, until crisp and pale golden on top. Serves 2

APPLE-OATMEAL COOKIES > Back to Top <

1-1/2 cups quick cooking rolled oats
3/4 cup all-purpose flour
3/4 cup whole-wheat flour
1/2 cup brown sugar, firmly packed
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1-1/2 teaspoons cinnamon
1/2 cup raisins
1 cup finely chopped, peeled apple
1 egg, slightly beaten
1/2 cup honey
1/2 cup oil
1/3 cup milk

Preheat oven to 375o F. In a medium bowl, combine oats, all-purpose flour, whole-wheat flour, brown sugar, baking powder, baking soda, salt and cinnamon. Stir to combine. Stir in raisins and apples. In a large bowl, combine egg, honey, oil and milk. Stir in dry ingredients. Mix to form a smooth batter. Drop batter onto ungreased baking sheets, using a rounded teaspoon of dough for each cookie, leaving 2 inched between. Dip fingers into water. Press dough down to about 1-1/2 inch diameter. Bake for 10 to 12 minutes, or until lightly browned.

CRUMBLY APPLE PIE > Back to Top <

CRUST:
1 cup all-purpose flour
1/2 teaspoon salt
1/3 cup chilled solid vegetable shortening
1/4 cup ice water

FILLING:
7 medium apples, peeled and very thinly sliced
1/2 cup granulated sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt

TOPPING:
3/4 cup firmly packed dark brown sugar
3/4 cup all-purpose flour
1/2 teaspoon ground nutmeg
1/3 cup chilled butter, cut into small pieces

Place oven rack to lowest position. Preheat oven to 400o F. To prepare crust, in a medium bowl, mix together flour and salt. Using pastry blender or 2 knives, cut shortening into flour mixture until coarse crumbs form. Add water, 1 tablespoon at a time, tossing with fork, until a dough forms. Shape into a disk, wrap in plastic wrap, and chill for 30 minutes. On a floured surface, using floured rolling pin, roll dough into a 12-inch circle. Fit into a 9-inch pie pan. Trim excess dough, leaving a 1-inch overhang; make a decorative edge.

To prepare filling, mix together all ingredients. Spoon into crust. To prepare topping, in a small bowl, mix together brown sugar, flour and nutmeg. Cut butter into brown sugar mixture until coarse crumbs form. Sprinkle apples evenly with topping. Bake pie until topping is lightly browned and filling is bubbly, 35 minutes. If pie is over-browning, cover loosely with aluminum foil.

CARAMEL APPLES > Back to Top <

Heat 5 tablespoons butter in saucepan over low heat. Add 2 peeled, cored, sliced apples; cook, covered, 7 to 9 minutes or until tender. With slotted spoon, remove apples from pan. Add 2 tablespoons light-brown sugar, 1/4 teaspoon cinnamon and 1 tablespoon apple juice concentrate. Cook 4 minutes. Add 2 tablespoons milk and apples; heat through. Serve over vanilla ice cream. Makes 4 servings.

CHRIS'S FRESH APPLE CAKE > Back to Top <

3 Eggs
1 Cup Wesson oil or 2 sticks butter
2 Teaspoons vanilla
2 Cups sugar
3 Cups flour
3 Cups chopped apples
1 Cup chopped pecans
1 Teaspoon salt
1 Teaspoon soda

Beat eggs, vanilla and oil. Add sugar and mix. Sift flour, salt, and soda into a bowl and add to the eggs, vanilla, oil and sugar and mix. Add apples and nuts mixing with spoon. Divide equally into 3 (9-inch) cake pans. Level with spoon. Bake at 325o F for 40 minutes.

FILLING/ICING:
1 Stick butter
1 Cup dark brown sugar
1/4 cup milk.

Mix in sauce pan stirring until it boils. While cakes are hot pour filling/icing over first cake, put second cake on top and pour on some more filling/Icing, put third cake on top and pour on the remaining filling/icing. Top slices with whipped cream when served. Submitted by

SUE'S APPLE BROWN BETTY > Back to Top <

Lightly butter 6-cup baking dish. Peel, core, slice 5 tart apples (I like Granny Smith). Combine 1-1/3 cups fresh bread crumbs, 1/2 cup sugar and 1 teaspoon cinnamon. Layer half of the apples in dish. Cover with half of the crumbs. Pour over 1/3 cup apple juice. Dot with 2 tablespoons butter. Repeat with remaining apples and crumbs; dot with 2 tablespoons butter. Cover with foil. Bake in heated 375o F oven for 25 minutes.

Remove foil. Bake 30 minutes longer or until apples are tender. Makes 4 servings.

TAMI'S APPLE TART > Back to Top <

Roll 1 thawed (9-inch) sheet frozen puff pastry to 10 x 7-inch rectangle; cut off one-third lengthwise. Place larger piece on baking sheet; prick with fork. Cut smaller piece lengthwise into 3/4-inch strips. Brush borders of larger piece with 1 beaten egg. Place strips on borders; brush with egg. Mix 2 peeled apples, cut into 1/8-inch slices; 1 tablespoon lemon juice; 2 tablespoons sugar. Overlap slices in 2 lines down the length. Bake at 375o F for 30 minutes. Glaze with 1 tablespoon melted jelly. Makes 6 servings.

APPLE CUSTARD PIE > Back to Top <

1-1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup cold butter
3 cups sliced peeled tart apples
1/3 cup sugar
1 teaspoon ground cinnamon

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

In a bowl, combine flour and salt; cut in butter until crumbly. Press into the bottom and sides of a 9-in. pie plate. Arrange apples over the crust. Combine sugar and cinnamon; sprinkle over apples. Bake at 375o F for 20 minutes.

For custard, whisk milk, egg and sugar until smooth; pour over apples. Bake 25 to 30 minutes longer or until a knife inserted near the center comes out clean. Cool on a wire rack. Refrigerate leftovers.

APPLE NUT BARS > Back to Top <

2 egg whites
2/3 cup sugar
1/2 teaspoon vanilla extract
1/2 cup all-purpose flour
1 teaspoon baking powder
2 cups chopped unpeeled tart apples
1/4 cup chopped pecans

In a bowl, whisk egg whites, sugar and vanilla for about 1-1/2 minutes. Add flour and baking powder; whisk for 1 minute. Fold in the apples and pecans. Pour into an 8-inch square baking pan coated with nonstick cooking spray. Bake at 350o F for 25 to 30 minutes or until bars test done. Cool. YIELD: 1 dozen

APPLE RUM BUNDT CAKE > Back to Top <

2 eggs
1 cup white sugar
1 cup brown sugar
1-1/4 cups oil
1 teaspoon vanilla extract
1 teaspoon rum extract
3 cups flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon salt
1 cup chopped pecans
4 cups chopped apples
1 pint whipping cream
1 teaspoon brown sugar

Preheat oven to 350o F. Beat eggs well. Add white and brown sugars, oil and vanilla and rum extracts. Beat well for 3 minutes. Add flour, soda, cinnamon, and salt and mix until well-blended. You may have to mix by hand as the batter is very stiff. Add the nuts and the apples. Pour into a greased Bundt pan and bake 1 hour for a soft crust, or 1 hour 15 minutes for a crispy crust. Top each serving with a dollop of whipping cream mixed with brown sugar. Serves 16.

APPLESAUCE-NUT BREAD > Back to Top <

1 cup sugar
1 cup applesauce
1/4 cup oil
3 egg whites
3 tablespoons milk
2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 cup chopped walnuts

Combine sugar, applesauce, oil, egg whites, and milk; mix thoroughly. Add flour, baking powder, soda, salt, cinnamon and nutmeg. Mix until blended. Stir in chopped nuts. Spread batter in greased and floured loaf pan. Bake at 350o F for 60 to 70 minutes.

APPLE SOUP > Back to Top <

4 apples, pared & diced
1/2 cup sugar
Zest of 1 lemon
3 cups water
1/2 cup red or white wine
1 tablespoon butter
2 tablespoons flour
2 tablespoons cold water
1/2 cup heavy cream

Combine first four ingredients in a saucepan. Cook for 25 minutes over medium heat. Add wine. Make roux with butter, water and thin with a bit of soup if needed. Blend into soup to thicken. Simmer 5 minutes. Add heavy cream just before serving.

BAKED APPLE CHUNKS > Back to Top <

4 -5 medium apples
2 tablespoons sugar
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
1 to 2 tablespoons margarine
2 tablespoons water

Core and peel apples and cut into thick chunks. Arrange in 8-inch square baking dish.

Combine sugar, cinnamon and nutmeg. Sprinkle over apples. Dot with margarine and sprinkle with water. Bake at 350o F for 20 to 25 minutes or until apples are soft but not mushy. Serve warm with vanilla ice cream. Makes 4 to 5 servings.

APPLE AND CHEESE SQUARES > Back to Top <

Tastes best chilled

1½ cups unsweetened applesauce*
1/3 cup honey or pure maple syrup
1 teaspoon cinnamon
1¼ cups grated Cheddar, Edam or Gouda cheese
1½ cups oatmeal
1¼ cups wheat germ
1/4 teaspoon salt
1/4 cup chopped pecans
1 tablespoon brown sugar

Combine applesauce, honey, cinnamon and 1 cup cheese; stir well. Combine oatmeal, wheat germ and salt; spread half over bottom of a greased 9 x 13-inch baking pan. Cover with applesauce mixture and top with remaining oatmeal mixture. Sprinkle with pecans, brown sugar and remaining cheese. Cover and bake in 350o F oven 30 minutes. Uncover and bake an additional 10 minutes. Makes 12 bars. .

BAKED APPLE PANCAKE > Back to Top <

3 apples ( I like Granny Smith)
4 tablespoons butter
1 cup flour
1 cup milk
6 eggs
1 teaspoon vanilla
1/2 teaspoon salt
1/4 teaspoon nutmeg
Powdered sugar

Turn oven to 450o F and place cast-iron skillet in oven while preparing ingredients. Cut apples into thin wedges. In a heavy skillet melt 2 tablespoons butter and sauté apples. Place flour, milk, eggs, vanilla, salt and nutmeg in blender in order given. Blend until mixed. Remove skillet from oven and melt remaining 2 tablespoons butter. Quickly arrange sautéed apples in skillet and pour batter over apples. Place in 450o F oven and bake 15 minutes. Reduce oven temperature to 375o F and bake 10 minutes longer. Sprinkle with powdered sugar, slice into wedges and serve with maple syrup. Makes 6 to 8 servings.

RAW APPLE CAKE > Back to Top <

Cake:
2 eggs
4 cups diced apples
1/2 cup cooking oil
2 cups sugar
1/2 teaspoon salt
2 teaspoon baking soda
2 teaspoons cinnamon
2 teaspoons vanilla
2 cups flour
2 cups nuts, large pieces

Frosting:
4 tablespoons butter or margarine
8-oz. pkg. cream cheese
2 teaspoons vanilla
1½ cups powdered sugar

Combine all cake ingredients and mix well. Spoon into lightly greased 9x13-inch pan. Bake at 350o F for 1 hour or until done. Cool. To prepare frosting, cream together all ingredients. Frost cake after it has cooled. Makes 20 to 24 servings.

CINNAMON APPLE CAKE > Back to Top <

5 medium apples
3/4 cup sugar
16 tablespoons margarine or butter
3 cups flour
1 cup milk
2 teaspoons cinnamon
1 teaspoon baking powder
1 teaspoon salt
2 teaspoons vanilla
3 large eggs
3/4 cup chopped pecans
3 tablespoons apple jelly

Peel and dice 3 apples. Core and slice remaining apples into rings, cut rings in half. In large bowl with mixer on high speed, beat sugar and butter until light and fluffy. Reduce speed to low and add flour, milk, cinnamon, baking powder, salt, vanilla and eggs. Beat until just blended. Increase speed to medium and beat 3 minutes. With rubber spatula gently fold in pecans and diced apples. Spread batter evenly into greased and floured 9 x 13-inch baking pan. Arrange apple ring slices on top of batter. In a small saucepan over medium heat melt apple jelly. With pastry brush spread jelly over apple slices. Bake at 350o F for 45 to 50 minutes until cake tester comes out clean. Cool on wire rack or serve immediately. Serves 20 to 24.

EASY APPLE CAKE > Back to Top <

1/2 cup flour
1/2 cup sugar
1 teaspoon baking powder
1 teaspoon cinnamon
1/8 teaspoon salt

1/4 teaspoon nutmeg
2 to 3 medium apples
1/4 cup raisins
1 egg, slightly beaten
1 teaspoon vanilla

Combine flour, sugar, baking powder, cinnamon, salt and nutmeg in medium bowl. Mix well. Peel, core and chop apples. Add apples and raisins to dry mixture, stirring lightly to coat. Combine egg and vanilla in a small bowl. Add apple and raisin mixture, stirring until dry ingredients are moistened. Spoon mixture into greased 9-inch pie plate. Bake at 350o F for 30 minutes or until lightly browned. Makes 6 servings.

FRENCH APPLE PIE > Back to Top <

6 to 8 cooking apples
1 teaspoon cinnamon
1 cup graham cracker crumbs
1/2 cup flour
1 cup sugar
1/2 teaspoon nutmeg
1/4 teaspoon ginger
8 tablespoons butter or margarine, melted
1 (9-inch) unbaked pie shell

Peel, core and thinly slice apples. Combine all dry ingredients. Sprinkle 1 tablespoon dry ingredients over bottom of deep-dish crust. Add layer of apple slices followed by layer of dry mixture. Continue alternating layers until apples are mounded in pie shell. Top with any remaining dry ingredients. Carefully drizzle melted butter over all. Bake at 350o F for approximately 1 hour. Serve.

STREUSEL-TOPPED APPLE CUSTARD PIE > Back to Top <

1 9-inch unbaked pastry shell
4 cups pared and sliced apples
2 eggs
1 (14-ounce) can sweetened condensed milk
1/4 cup margarine or butter, melted
1/2 teaspoon ground cinnamon
Dash ground nutmeg
3 tablespoons chopped nuts
2 tablespoons light brown sugar

Preheat oven to 425o F. Arrange apple slices in pastry shell. In medium bowl, beat eggs; stir in condensed milk, margarine, cinnamon and nutmeg. Mix well. Pour over apple slices. In small bowl, combine nuts and sugar; sprinkle over pie. Place in bottom third of oven; bake 10 minutes. Reduce oven temperature to 375o F; continue baking 35 to 40 minutes longer or until golden brown. Cool before cutting. Refrigerate leftovers.

APPLE CRISP > Back to Top <

4 tart apples
6 tablespoons flour
6 tablespoons rolled oats
1/2 cup light brown sugar
1/2 teaspoon cinnamon
1/4 teaspoon mace
6 tablespoons butter or margarine
Whipped Topping

Peel, core and cut apples into wedges. Arrange in greased baking dish. In a bowl combine all dry ingredients. Cut in butter and mix until crumbly. Spread over apples in baking dish. Bake at 375o F for 30 minutes. Serve with whipped topping. Serves 4.

CRANBERRY APPLE GOODIE > Back to Top <

Batter:
1/2 cup sugar
1 tablespoon flour
1/8 teaspoon salt
1 teaspoon cinnamon
4 cups sliced apples
1/3 cup fresh or frozen cranberries

Topping:
1 cup uncooked oatmeal
1/2 cup brown sugar
1/2 cup flour
1/8 teaspoon baking soda
1/8 teaspoon baking powder
4 tablespoons butter, melted

To prepare batter combine sugar, flour, salt and cinnamon. Stir into sliced apples and cranberries and spoon into greased baking dish. To prepare topping combine all dry ingredients. Stir in butter. Spread crumb topping over apple mixture. Bake at 375o F for 35 to 40 minutes. Serve with ice cream. Makes 8 servings.

APPLE POUND CAKE > Back to Top <

4 medium-size tart apples
2 tablespoons sugar
1 teaspoon ground cinnamon
2 cups sifted all-purpose flour
1½ teaspoons baking powder
1/4 teaspoon salt
1½ sticks butter or margarine, softened
1 cup sugar
3 eggs
1 teaspoon vanilla
1/2 cup dairy sour cream
1/4 cup currant jelly, melted
2 tablespoons toasted slivered almonds

Pare, quarter and core apples; slice thinly into a large bowl; toss with the 2 tablespoons sugar and the cinnamon. Preheat oven to 350o F. Grease a 9 x 9 x 2-inch baking pan. Sift flour, baking powder and salt onto wax paper. Beat butter, sugar, eggs and vanilla in a bowl with electric mixer at high speed for 3 minutes or until very light and fluffy. Stir in dry ingredients alternately with sour cream. Beat until batter is smooth. Turn into prepared pan. Arrange apple slices on top. Bake for 1 hour and 15 minutes or until top springs back when lightly pressed with fingertip. Cool in pan on wire rack. Brush with melted jelly; sprinkle with nuts.

OLD-FASHIONED APPLESAUCE CAKE > Back to Top <

1-¾ cups coarsely chopped walnuts
1-¾ cups raisins
3-½ cups flour
|
2 teaspoons baking soda
1/4 teaspoon salt
1-½ teaspoons cinnamon
1 teaspoon ground cloves
1 teaspoon ginger
1/4 teaspoon nutmeg
1 cup butter
2 cups sugar
2 large eggs
2 cups applesauce

Dredge nuts and raisins in 1/4 cup flour. Set aside. Sift together remaining flour, baking soda, salt and spices. Set aside. Cream butter until light and fluffy. Gradually add sugar. Beat in eggs, one at a time. Add dry ingredients, alternating with applesauce and beginning and ending with dry ingredients. Fold in nuts and raisins. Spoon batter into well-greased and floured 9-inch tube pan. Bake at 350o F for 1 hour and 25 minutes or until cake feels springy and has pulled away from sides. Invert and cool. Cut into small slices and serve. Makes 16 to 20 servings.

JEWISH APPLE CAKE > Back to Top <

6 -7 medium apples
2 teaspoons cinnamon
5 tablespoons sugar
1 cup butter
2 cups sugar
3 cups flour
1/2 cup orange juice
4 eggs
3 teaspoons baking powder
2
-½ teaspoons vanilla

Peel, quarter and cut apples into slices. Mix with cinnamon and 5 tablespoons sugar. Set aside. Cream together butter and 2 cups sugar. Add 1/2 of flour, 1/2 of juice, 2 eggs, baking powder and vanilla. Mix well. Add remaining ingredients and mix well. Fold in apples. Spoon into greased 9 x 13-inch baking pan. Bake at 350o F for 50 minutes or until toothpick inserted in center comes out clean. Cool and serve. Makes 2- 24 servings.

APPLESAUCE FRUIT BREAD > Back to Top <

1½ cups flour
1 cup applesauce
1/2 cup brown sugar
1/3 cup cooking oil
2 eggs
1-½ teaspoons salt
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
1-½ cups quick oats
1 cup seedless raisins
1/2 cup candied fruit

Using medium speed on mixer, mix together flour, applesauce, brown sugar, oil, eggs, salt, baking soda, baking powder and cinnamon until well blended. Stir in oats, raisins and candied fruit. Spoon into greased 9 x 5-inch loaf pan. Bake at 350o F for 1 hour or until toothpick inserted in center comes out clean.

CIDER SALAD > Back to Top <

1 (3-ounce) package lemon gelatin
2 cups hot cider
2 tablespoons lemon juice
1 cup chopped red apples
|
1/2 cup broken walnuts
1/2 cup sliced, pitted dates
1 tablespoon grated orange rind, optional
8 lettuce leaves

Dissolve gelatin in hot cider. Add lemon juice and chill until partially set. Fold in apples, walnuts, dates and orange rind. Turn into 1-quart mold. Chill until firm. Serve on lettuce leaves. Makes 8 servings.

FRESH APPLE COOKIES > Back to Top <

Cookie Dough:
16 tablespoons butter
2-2/3 cups brown sugar
2 eggs
2 teaspoons baking soda
1 teaspoon salt
2 teaspoons ground cloves
2 teaspoons cinnamon
1 teaspoon nutmeg
1/2 cup apple juice
4 cups flour
2 cups chopped apples
2 cups raisins
2 cups chopped nuts

Glaze:
3 cups powdered sugar
2 Tablespoons butter
5 Tablespoons apple juice
1/2 teaspoon vanilla
1/4 teaspoon salt

Cream together margarine, brown sugar and eggs. Add baking soda, spices and apple juice and mix well. Gradually add flour, mixing well after each addition. Fold in apples, raisins and nuts. Drop by heaping teaspoonfuls onto lightly greased cookie sheet. Bake at 375o F for 10 - 12 minutes. To prepare glaze combine all ingredients and beat until smooth. With a knife, spread warm cookies with glaze. Makes 5 dozen cookies.

APPLE PUDDING > Back to Top <

1 cup flour
1 cup sugar
1 teaspoon baking powder
1 egg, well beaten
4 large apples
2 tablespoons sugar
1 teaspoon cinnamon
1 teaspoon nutmeg
2 tablespoons butter
1/4 cup water

Sift together flour, 1 cup sugar and baking powder. Add egg. Slice apples into greased baking dish. Cover with flour mixture. Combine 2 tablespoons sugar, cinnamon and nutmeg. Sprinkle over flour mixture. Dot with butter and sprinkle with water. Bake at 350o F for 40 minutes. Makes 6 servings.

APPLE BUTTER > Back to Top <

6 pounds apples
1 cup apple cider
2½ cups sugar
2 teaspoons cinnamon
1 teaspoon allspice
1/2 teaspoon cloves

Remove stems from apples. Place apples in a large kettle, cover with water and bring to a boil. Reduce heat and simmer until apples are tender. Drain. Puree through a food mill or sieve into a 3-quart saucepan. Discard seeds and skins. Add remaining ingredients to apple pulp; cool over low heat, stirring occasionally, until thickened. (This takes about 1-1/2 hours.) Pour into pint canning jars to within 1/4-inch of top. Seal and process in a boiling water bath canner for 10 minutes. Makes 3 pints.

APPLE NOBBY CAKE > Back to Top <

1 cup sugar
2 Tablespoon margarine or Crisco
1 beaten egg
3 cups diced apples
1 teaspoon vanilla

SIFT TOGETHER
1 cup flour
1/2 teaspoon EACH
cinnamon
nutmeg
salt
1 teaspoon baking soda

Cream shortening and sugar; add the beaten egg. Mix well, add apples and vanilla, then dry ingredients. Grease and flour 9 x 5-inch pan. Bake at 350o F for 35 to 40 minutes. Enjoy with Cool Whip or vanilla pudding.

WALNUT CHEDDAR APPLE BREAD > Back to Top <

1/2 cup butter, softened
1 cup packed light brown sugar
2 eggs
1 teaspoon vanilla
2 cups flour Cheddar
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup sour cream
1/4 cup milk
1 cup (4 0z) shredded
1 cup diced dried apple
1/2 cup chopped walnuts

Preheat oven to 350o F. Grease 9 x 5-inch loaf pan. Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy. Beat in eggs and vanilla until blended. Combine flour, baking powder, baking soda and salt in small bowl. Add flour mixture to butter mixture on low speed alternately with sour cream and milk, beginning and ending with flour mixture. Mix well after each addition. Stir in cheese, apple and walnuts until blended. Spoon into prepared pan. Bake 50 to 55 minutes or until wooden toothpick inserted in center comes out clean. Cool in pan 15 minutes. Remove from pan and cool completely on wire rack. Store tightly wrapped in plastic wrap at room temperature.

DRIED APPLE STACK CAKE > Back to Top <

2-1/4 cups sifted flour
1 cup sugar
1/4 teaspoon salt
2 eggs, beaten
2 teaspoons baking powder
1 tablespoon milk
1/2 cup shortening
1/2 teaspoon vanilla

Sift flour, salt, and baking powder together. Cream shortening and sugar together; add eggs, milk and vanilla alternately with flour. Roll out as cookies; cut into 7 or 8 large rounds to fit layer cake pans. Bake at 350o F. until lightly browned. Cool. Put together with dried apples prepared as shown below. Let stand for several hours or overnight before serving.

DRIED APPLES FOR STACK CAKE

4 cups dried apples
apples dried by sun are best.....sugar and spices to taste
2 tablespoons butter

Add small amount of water to apples and cook until tender. (Apples may be soaked before cooking if desired). Additional water may be added while apples are cooking if needed, but apples should remain of stiff consistency. Add butter to apples while hot. Blend in sugar and spices to taste.

APPLE SALAD > Back to Top <

5 Large Red Apples, peeled and diced
1 Small Box Raisins
1 Large Banana, diced
1/2 jar Maraschino cherries, cut in small bits or
less depending on taste
1 small package salted dry roasted peanuts,
chopped fine
Mayonnaise

Mix all ingredients with enough mayonnaise to make creamy mixture. Pour a little of the cherry juice in with mixture and stir again. This salad is best when chilled. If it begins to turn brown, the flavor is enhanced even better. Serves 4 to 6

CROCK POT APPLE BUTTER > Back to Top <

5-1/2 pounds apples, peeled and finely chopped
4 cups sugar
2-3 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/4 teaspoon salt

Place apples in slow cooker. Add rest of ingredients and mix well. Cover and cook on high for 1 hour. Reduce heat to low. Cover and cook 9 to 11 hours or until thick and dark brown, stirring occasionally. Uncover and cook 1 more hour. If a smoother apple butter is desired, it may be pureed in blender or food mill. Process 10 minutes in hot water bath in pint jars or freeze.

DEEP APPLE PUDDING > Back to Top <

6 to 8 tablespoons brown sugar
4 apples, peeled, cored & sliced
2/3 cup white sugar
1 egg
1/2 cup milk
1-3/4 flour
3 teaspoons baking powder
1/2 teaspoon salt

Sauce:
2 tablespoons butter
2 tablespoons flour
1/2 cup brown sugar
1/4 teaspoon salt
1 cup water
1 teaspoon vanilla

Spread brown sugar in greased 9 x 13-inch pan. Place apples over brown sugar. Beat together remaining ingredients and pour over apples. Bake at 350o F for 30 minutes. Serve warm with sauce.

For sauce, melt butter in saucepan. Add flour, brown sugar and salt. Gradually add water and cook until thickened (stir constantly). Remove from heat and add vanilla.

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