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Show ALL Forums  > Recipes and Cooking  > Apples to Apples-- looking for some new recipes      Home login  
 AUTHOR
 beehearnow
Joined: 9/28/2007
Msg: 4
Apples to Apples-- looking for some new recipesPage 1 of 2    (1, 2)
I like to chop up a red delicious apple to add to both meatloaf and macaroni and cheese

Another dish that goes over well is pork chops and apples and onions...i brown the pork chops with the onions in my cast iron pan, add the apples...if it needs a bit more sauce, I use cornstarch/water. Some people do this in the oven instead.
 Moonchild51
Joined: 3/11/2007
Msg: 7
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History
Apples to Apples-- looking for some new recipes
Posted: 8/30/2009 10:01:17 AM
OMG Miss Salmon! I am making that bread today! Thanks OP for the thread as it is fast approaching apple time here. Hope I have not yet missed out on the cukes for my dills! Dayum!

Apple Cake

2 cups flour
4 tsp baking powder
1/4 tsp salt
4 tbsp. butter
2/3 cup milk
5 apples, pared, sliced
3 tsbp butter
1 tsp cinnamon
1 cup brown sugar

Combe flour, baking powder, salt and butter. Stir in milk, Press into a greased 9" pan. Place apple slices on top of base. Combine the butter, cinnamon and brown sugar, Sprinkle over apple slices. Bake at 375 for 20-25 minutes or until apples are tender.
Serve warm with ice cream or whipping cream.
 raxarsr
Joined: 7/10/2008
Msg: 8
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History
Apples to Apples-- looking for some new recipes
Posted: 8/30/2009 10:49:25 AM
make a ham and apples.........just quartered apples baked with a nice salty ham.........quite good
 Dovelett
Joined: 12/10/2007
Msg: 9
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History
Apples to Apples-- looking for some new recipes
Posted: 8/30/2009 10:53:30 AM
Pork chops with apple slices n gravy with the seasonings. Oh -add some kraut to that.

Fried Apple pies.

Apple cobbler

Apple sauce
Apple butter

Juice some apples
 Classic Chassis
Joined: 8/18/2005
Msg: 10
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History
Apples to Apples-- looking for some new recipes
Posted: 8/30/2009 9:13:39 PM
Apple Cinnamon Muffins
1 apple, peeled, cored, diced
1 tsp. lemon juice
1-1/2 tsp cinnamon
1/8 tsp. nutmeg
2-1/2 cups flour
4 tsp. baking powder
1/3 cup granulated sugar
1/3 cup brown sugar
2 eggs
1/2 cup butter, melted
1 cup milk

In small bowl, combine diced apple with lemon juice, cinnamon and nutmeg; set aside until needed. In large bowl, combine flour, baking powder, brown sugar and granulated sugar; mix well. In small bowl, beat eggs with milk and melted butter; pour over dry ingredients and combine only until blended. Stir in apple mixture. Spoon into greased muffin tin. Bake at 400°F for 25-30 minutes.

Apple Cinnamon Streusel Coffee Cake
1-1/2 cups flour
1 tsp. baking powder
1/2 cup butter
3/4 cup granulated sugar
2 eggs
1 tsp. vanilla
3/4 cup milk
1/3 cup brown sugar
2 tbsp. pecans, chopped
1 tbsp. cinnamon
3 apples, peeled, cored, thinly sliced

In small bowl, combine brown sugar with nuts and cinnamon; set aside. Sift flour with baking powder; set aside until needed. In large bowl, cream butter until light; gradually add granulated sugar and blend. Add eggs, 1 at a time, blending well after each addition; stir in vanilla. Stir in flour mixture alternately with milk, beginning and ending with dry ingredients. Spread half the batter in a greased 8” square cake pan and arrange half the apples on top. Sprinkle with half the brown sugar/cinnamon mixture and spread with remaining batter. Arrange remaining apples in rows on top of cake and sprinkle with remaining streusel mixture. Bake at 350°F for 40-45 minutes.

Spicy Apple Snack Cake
1/2 cup shortening
3/4 cup brown sugar, lightly packed
1/4 cup granulated sugar
2 eggs
1 tsp. vanilla
1-1/2 cups flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 cup milk
2 cups apples, finely chopped

In large bowl, cream shortening, eggs and vanilla until light and fluffy; add remaining ingredients EXCEPT APPLES and thoroughly blend. Fold in apples and spread evenly in greased 9” square pan – pan will be full. Bake at 350°F for 35-45 minutes. Cool completely and frost with creamy spice icing – recipe follows.

Creamy Spice Icing
1/4 cup shortening
2 cups confectioners’ sugar
1/4 tsp. cinnamon
1/8 tsp. nutmeg
1/4 cup evaporated milk – can use light cream or milk

Sift confectioners’ sugar into large bowl; add shortening, cinnamon and nutmeg; blend adding only enough milk to achieve desired consistency.

Apple Brown Betty
4 cups apples
1 cup toasted wheat germ
1/2 cup rolled oats
1 tsp. cinnamon
1/3 cup frozen concentrated apple juice
4 tbsp. butter
1/2 lemon

Slice 2 cups unpeeled apples into quart baking dish. Sprinkle with 1/2 the juice from 1/2 lemon. Mix together in a bowl: wheat germ, rolled oats, cinnamon, thawed apple juice, and butter. Sprinkle 1/2 oat and wheat germ mixture on top of apples. Slice the rest of the unpeeled apples on top; sprinkle with remaining lemon juice; and then sprinkle the remaining oat and wheat germ mixture over the apples. Bake at 350°F for 45 minutes or until apples are soft and the topping is crunchy.

Apple Crisp
4 apples, peeled, cored and sliced
1/2 cup brown sugar
1/2 cup flour
1/2 cup rolled oats
1 tsp. cinnamon
1/3 cup butter, melted

Place apples in 8" shallow baking dish. Combine remaining ingredients and mix well; sprinkle evenly over apples. Bake at 375°F for 30-40 minutes or until apples are tender and topping is golden brown.

Apple Leather
3-5 lbs. apples
1/4-1/2 cup sugar, if desired
1/8 cup lemon juice, if desired
1 tsp. cinnamon
1 tsp. nutmeg

Peel, core and slice apples. Cook uncovered in a heavy 3-quart saucepan over low heat. If apples are dry, add a little water to prevent scorching. Cook until they have the appearance of applesauce. Continue cooking until apples are brown and look like apple butter. Add sugar if apples aren't sweet enough and add lemon juice if the apples aren't tart enough. Add the spices. Mix completely and let cook a little longer to allow the flavors to blend. When the apple mix clings to an upturned spoon, it is ready. Cool in an uncovered pot.

Spread mix evenly and thinly on 2 waxed paper lined cookie sheets. Let dry in a warm oven (125°F) overnight or on the counter uncovered, for 2-3 days. Check the apple leather for dryness. When you can touch it with your finger and it is not sticky, it is dry enough. It should be flexible, not brittle. Cut in 1/2” strips. Wrap in waxed paper or plastic wrap. Eat like a fruit roll. Store in tightly sealed containers; it can also be frozen and will keep well for months.

Grandma's Apple Pie Jam
4-1/2 cups granulated sugar
1 cup firmly packed light brown sugar
1 lb. tart green apples, such as Granny Smith
1 cup water
1/3 cup lemon juice
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1 box (1.75 oz.) powdered pectin

Wash 5 or 6 half-pint jars and fill with hot water until needed. Prepare lids as manufacturer directs. Measure sugars into a medium bowl and set aside. Peel, core and finely chop enough apples to measure 2 cups. Place in large saucepan with water, lemon juice, cinnamon and nutmeg. Stir in pectin. Place pan over high heat and stir until it comes to a full boil. Boil hard for 1 minute, stirring constantly. Remove from heat and immediately stir in sugars. Return to full rolling boil and boil hard for 1 minute more, stirring constantly. Remove from heat. Skim foam from surface and stir jam for about 5 minutes to prevent fruit from floating. Ladle hot jam into hot jar, 1 at a time, leaving 1/4” head space. Wipe jar rim with a clean, damp cloth. Attach lid. Fill and close remaining jars. Process in a boiling-water canner for 10 minutes; 5 minutes at 1,000 to 6,000 feet; 20 minutes above 6,000 feet.
Yield: 5-6 half-pints

Mennonite Apple Butter
5 cups sweet apple cider or juice
10 cups apples, pared, cored and thinly sliced
1 cup brown or white sugar
1 cup corn syrup
1 tsp. cinnamon

Boil cider or juice uncovered over high heat until reduced to about 2-1/2 cups. Measure apples and pack them well; place in large stockpot or canning kettle; add reduced liquid. Simmer uncovered over low heat, stirring often, until mixture begins to boil. Add remaining ingredients and continue to cook until mixture is quite thick, stirring often so it won't stick. When a little bit placed on a cold plate cools to a spreading consistency, it is ready. Pour into sterilized jars, cover, and keep in a cool place.
Yield: 4-5 jelly glasses.

Apple Maple Crumble I
1 cup + 2 tbsp. all-purpose flour
1/2 cup light brown sugar, firmly packed
1/2 tsp. baking powder
pinch of salt
1/2 cup butter, cut into chunks
2 cups plain granola, no fruit
5 Granny Smith apples, peeled, sliced
1 cup granulated sugar
1 tbsp. lemon juice
2 tsp. maple syrup
1/2 tsp. nutmeg

Preheat oven to 350°F. In medium bowl, combine 1 cup flour with brown sugar, baking powder, salt, and granola. Cut in butter until mixture resembles coarse crumbs; set aside until needed. In large bowl, toss apples with granulated sugar, remaining flour, lemon juice, maple syrup, and nutmeg. Spread apples in a shallow baking dish, sprinkle with topping and bake for 60 minutes or until topping is golden and filling is bubbling.

Apple Maple Crumble II
4 medium to large apples, peeled, cored and thinly sliced
1/2 dup all-purpose flour – can use whole wheat flour
1/2 cup butter
3/4 cup brown sugar, firmly packed
1 cup quick-cooking rolled oats
1 tsp. cinnamon, divided
1/4 tsp. nutmeg
2 tbsp. pure maple syrup
1/4 tsp. vanilla, optional

Preheat oven to 350ºF. In a medium bowl, combine the oats, flour, sugar, 1/2 tsp. cinnamon and nutmeg. Add the butter and combine with a fork until the mixture looks like big, coarse crumbs. Set aside. In large bowl, toss apples with the remaining 1/2 tsp. cinnamon, and place them in an 8” x 8” baking dish. Top the apples with the oat mixture and drizzle maple syrup evenly over top. Bake for 35 minutes, or until the apples are soft and tender and the crumble is as crispy as you like it.

Morning Glory Muffins
4 cups all-purpose flour
2-1/2 cups sugar
4 tsp. baking soda
4 tsp. ground cinnamon
1 tsp. salt
2 cups oil
6 eggs, lightly beaten
4 tsp. vanilla extract
4 cups grated, peeled apples
1 cup raisins**
1 cup flaked coconut
1 cup shredded carrots
1 cup chopped walnuts, optional

In a large bowl combine flour, sugar, baking soda, cinnamon, and salt. In a separate bowl mix the oil, eggs and vanilla. Stir into the dry ingredients just until moistened. Fold in the apples, raisins, coconut, carrots and nuts. Fill greased or paper-lined muffin cups two-thirds full, Bake in a 350°F oven for 25-30 minutes, or until a toothpick inserted in centre of muffin comes out clean.

**Reduce raisins to 1/2 cup and add 1/2 cup dried cherries, cranberries, blueberries, apricots, etc.

Note: Can add pumpkin seeds, sesame seeds, sunflowers seeds, etc. – I usually throw in a handful of whatever is handy.

Baked Apple Cinnamon Pancake
4 apples, peeled, cored and thinly sliced
1/2 cup butter
1/2 cup brown sugar
1 tsp. cinnamon, or to taste
6 eggs
1 cup flour
1 cup milk
3 tbsp. granulated sugar
2 tbsp. confectioners’ sugar, optional

Preheat oven to 425°F and melt 1/4 cup butter in 9” x 13” baking dish. Add apples and sprinkle with brown sugar and cinnamon. Cook 10 minutes or until apples are tender and liquid has evaporated. In medium bowl, blend eggs with flour, milk, sugar and 1/4 cup melted butter until smooth. Pour batter over cooked apples. Return to oven and bake 25 minutes or until browned and puffed. If using, dust with confectioners’ sugar.

Apples Squares with Ginger
Base
2 cups flour
2 tbsp. granulated sugar
1/4 tsp. ground ginger
3/4 cup very cold butter, cubed
2 tbsp. ice water
1 egg

Topping
6 apples, peeled, cored, sliced
1/2 cup candied ginger, finely chopped
1/2 cup brown sugar
1/3 cup flour
1 tsp. cinnamon
1/4 tsp. ground ginger
1/4 cup butter, cut into cubes

Glaze
1 egg
2 tbsp. light cream
1 tbsp. granulated sugar

Combine ingredients for base to form smooth dough; wrap in plastic; refrigerate 30 minutes. In large bowl, combine all ingredients for topping and toss to evenly coat. In small bowl, combine egg and light cream; set aside. Divide dough in two; roll each piece to fit 13” x 9” pan. Place one piece of dough in pan and evenly spoon topping over. Cover with remaining dough and brush with glaze; sprinkle with remaining 1 tbsp. sugar and cut steam vents in pastry. Bake at 400°F for 50-60 minutes. If pastry is browning too much after 30 minutes, reduce heat to 350°F. Let cool 30 minutes before slicing.

Cinnamon Apple Dumplings with Sauce
1 recipe basic pastry
4 apples, peeled, cored
3/4 cup granulated sugar
1-1/2 tsp. cinnamon
2 tbsp. raisins
1 egg
1 cup + 1 tsp. water
2 tbsp. butter

Prepare pastry and roll out to a 14” square; cut into 4 squares. Place an apple in centre of each square. Combine 1/4 granulated sugar, 1 tsp. cinnamon and raisins; spoon into apples cavities. Bring corners of pastry up to centre of apple; press edges to seal well. Place in 9” square pan. Beat egg with 1 tsp. water and brush over dumplings. Bake at 400°F for 15 minutes. While apples are baking, combine remaining 1/2 cup granulated sugar, 1/2 tsp. cinnamon, 1 cup water and butter in small saucepan; bring to a boil and boil for 2 minutes. Pour over partially baked apples and bake 25-30 minutes longer or until crust is deep golden and apples are tender. Baste dumplings with sauce frequently during baking.

Note: Serve warm or cool, as is, or with cream or custard sauce.

Deep Fried Apples Rings
1 cup flour
2 tbsp. cornstarch
1/2 cup + 1 tbsp. granulated sugar
1/2 tsp. baking powder
1/2 tsp. salt
1 egg
1 cup milk
1/2 tsp. cinnamon
5 apples, peeled, cored, cut into 1/4" thick slices

In mixing bowl, combine flour, cornstarch, 1 tbsp. granulated sugar, baking powder and salt; set aside. In small bowl, blend milk and egg; add to dry ingredients, beating until well blended. Refrigerate for 1 hour. Heat deep fryer to 375°F. In small bowl, mix 1/2 cup granulated sugar and cinnamon; set aside. Dip apples slices in batter, allowing excess batter to drip back into bowl. Fry 2 or 3 slices at a time for 3-4 minutes or until golden brown, turning frequently. Drain on paper towels. Roll in sugar/cinnamon mixture and serve warm.

Apple Rhubarb Pecan Crisp
Filling
7 cups fresh sliced rhubarb OR 1 pkg. (26 oz.) frozen sliced rhubarb
6 cups peeled, thinly sliced apples
1 cup brown sugar
1/2 cup sour cream
1 egg, lightly beaten
1/4 cup flour
1-1/2 tsp. cinnamon
1/4 tsp. salt

If using frozen rhubarb, place in sieve and rinse with cold running water to remove ice crystals; drain thoroughly; pat dry. If using fresh rhubarb, cut into 1/2" pieces; place in large stainless steel or plastic bowl; add apples. In medium bowl, combine sour cream, brown sugar, egg, flour, cinnamon and salt; toss with fruit to coat. Spread evenly into large 12-cup glass or ceramic baking dish. Sprinkle topping evenly over fruit. Bake at 375°F for 60-70 minutes or until topping is crisp and fruit is bubbling around edge of dish.

Topping
3/4 cup brown sugar
2/3 cup flour
1/2 cup rolled oats
1/3 cup coarsely chopped pecans
1 tsp. cinnamon
1/2 cup cold butter, cut into 1/2” cubes

In medium bowl, combine flour, sugar, oats, pecans and cinnamon; cut in butter until mixture resembles coarse crumbs.

Note: If topping begins to brown too much during last 10 minutes of baking, cover with aluminum foil.

Apple Cake I
1 cup butter
1-1/4 cups + 5 tbsp. granulated sugar
3 eggs
2 tsp. baking powder
2 tsp. vanilla
2-1/2 cups flour
3 apples, peeled, chopped
2 apples, peeled, thinly sliced
2 tsp. cinnamon
8-10 almonds

In small bowl, combine 5 tbsp. sugar with cinnamon; set aside. In large bowl, cream butter and remaining 1-1/4 cups sugar until light and fluffy. Add eggs, 1 at a time, blending well after each addition; add vanilla and blend. Sift together flour and baking powder; add to butter mixture; blend thoroughly, stir in chopped apples. Pour into greased 9” x 13” baking dish; arrange sliced apples on top; sprinkle with cinnamon mixture and top with almonds. Bake at 350°F for 50-60 minutes or until top springs back when lightly touched.

Apple Cake II
1/3 cup flour
6 apples, peeled, diced
3 eggs
1-1/2 cups granulated sugar
12 almond cookies, crushed OR 1/2 cup breadcrumbs
1/2 cup milk
1 tsp. dry yeast
3 tbsp. melted butter

Grease 19” springform pan; coat evenly with crushed cookies (or breadcrumbs); wrap outside of pan in aluminum foil; set aside. Place diced apples in medium bowl; set aside. In small bowl, beat eggs with sugar until pale yellow; blend in milk, butter and yeast; pour over apples and mix. Pour into prepared pan. Bake at 375°F for 50-60 minutes.

Family Style Apple Cake
3 eggs
1/2 cup + 1 tbsp. granulated sugar
5 oz. butter
2 cups self-rising flour
4 apples, peeled, sliced
1 tbsp. yeast
1/3 cup warm water, 105-115°F

Dissolve yeast in warm water; let stand 10 minutes. Blend eggs with 1/2 cup sugar until pale yellow; add yeast mixture and butter; add flour and blend; add apples, reserving a few for top of cake – if mixture is too thick, add 1 egg. Turn into greased and floured 9” springform pan; top with reserved apple slices; sprinkle with remaining 1 tbsp. sugar. Bake at 375°F for 40-45 minutes.

Apple Crepes
4 apples, peeled, sliced into 8 pieces each
1/2 cup flour
1/3 cup granulated sugar
1 tbsp. confectioners’ sugar
1/8 tsp. salt
4 eggs
1-1/3 cups milk
2 tbsp. butter

In large bowl, mix flour, eggs, 1/4 cup sugar and salt to create a smooth batter; pour through a fine strainer to remove any lumps. In fry pan, brown apples in butter; sprinkle with 3 tbsp. granulated sugar and lightly caramelize; remove and set aside. On low heat, heat fry pan, add 6 apple slices; spoon in 2 oz. or crepe batter; cook, turning after 1 minute. Carefully place flat on plate and sprinkle with confectioners’ sugar.

Upside Down Apple Cake
2 tbsp. butter
1/4 cup + 1/3 cup granulated sugar
2 tsp. cinnamon
3 apples, peeled, sliced
1/3 cup flour
1/2 tsp. baking powder
2 egg yolks
1/3 cup milk
4 egg whites

In 13” x 9” baking pan, melt butter in 400°F for 2 minutes. Combine 1/4 cup sugar and cinnamon; sprinkle evenly over melted butter; bake another 2 minutes. Arrange sliced apples over top; bake for 10 minutes. In bowl, combine flour and baking powder; blend in egg yolks and milk. In large bowl, beat egg whites until soft peaks form; gradually beat in remaining 1/3 cup sugar until stiff peaks form. Fold into milk mixture; spread evenly over apples. Bake for 15-20 minutes or until lightly browned. Remove from oven, loosen edges with knife and invert onto serving platter.
 Dovelett
Joined: 12/10/2007
Msg: 13
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History
Apples to Apples-- looking for some new recipes
Posted: 8/31/2009 10:40:39 AM
Roasted Apples Onions on Pork Tenderloin
1 large pork tenderloin about 14 ounces
3 T. olive oil divided
2 T. Dijon mustard grainy type
2 tsps. fennel powder
1 onion large sliced
2 Granny Smith apples medium peeled coreds liced 1/4 inch thick
1/2 c. dry white wine or apple cider

Preheat oven 450F.
Season pork with salt - pepper garlic granular.
Heat 2 T. oil large skillet - medium high
heat. Add pork - sear until all sides are brown- turning
occasionally. Transfer pork to plate. Cool slightly.
Spread mustard over top pork n sides of pork- sprinkle n press fennel into
mustard.
Add remaining 1 tablespoon oil to skillet. Add onion slices
with apples- saute - medium heat until golden- 5 minutes.
Set pork atop apple-onion mixture.Season with salt n pepper

Transfer skillet oven - roast until apple-onion mixture is soft
brown - meat thermometer inserted into center of pork registers
150F- 15 minutes. Transfer pork to platter tent with foil.
Let stand 5 minutes.

Meanwhile pour white wine over apple-onion mixture in skillet. Stir
mixture over high heat until slightly reduced-2 minutes or so. Cut
pork on diagonal into 1/2-inch-thick slices. Spoon apple-onion
mixture onto plates. Top with pork - serve.
 Classic Chassis
Joined: 8/18/2005
Msg: 14
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History
Apples to Apples-- looking for some new recipes
Posted: 8/31/2009 11:39:54 AM
Gingered Apple Raspberry Conserve
4 cups apples, peeled, cored, finely chopped
1 pkg. (300g) frozen unsweetened raspberries
3 cups granulated sugar
2 tbsp. minced fresh ginger
2 tbsp. lemon juice
1 box (49g) pectin crystals

In Dutch oven or large saucepan, stir together apples, 2-3/4 cups sugar, raspberries, ginger and lemon juice; bring to a boil and cook 4-5 minutes or until apples are translucent. Combine remaining 1/4 cup sugar with pectin; stir into pot, stirring until roiling boil; boil hard for 1 minute; remove from heat. Remove any foam, stirring and skimming for 5 minutes with sterilized ladle. Ladle into hot sterilized jars, leaving 1/4" headspace; cover with sterilized lids. Process in boiling water bath for 10 minutes. Cool on wire rack.
 raxarsr
Joined: 7/10/2008
Msg: 17
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Apples to Apples-- looking for some new recipes
Posted: 8/31/2009 8:19:36 PM
APPLE FRITTERS

2 Tbsp sugar
2 eggs
1/4 c milk
1 c flour
2 tsp baking powder
2 tsp lemon juice
2-3 c sliced apples

Cream together sugar and eggs, add flour and baking powder, then milk. Mix and add lemon juice and apples. Drop by teaspoonfuls into hot shortening or make into little cakes and fry in a pan like pancakes. Sprinkle powdered sugar and cinnamon over them when finished frying.

apple pandowdy......[i love it]

4 tart apples (like Granny Smith)
1/2 cup molasses
2 Tbsp. butter
biscuit dough (use Bisquick, or the like)
1/2 tsp. cinnamon


Core and slice apples and put them in a greased pie dish. Sprinkle with cinnamon, drizzle on molasses and dot with butter. Cover with biscuit dough rolled to about 1/2 inch in thickness. Cut vents so steam can escape. Bake at 375 degrees for 30 minutes. Serve hot cutting squares of biscuit as a base for the fruit mixture. Serve with whipped cream sprinkled with nutmeg.

Instead of rolling out the dough, drop it from a spoon over the filling. This allows the gooey sauce to bubble up around the dough.

apple dumplings

4 c. flour
4 tsp. baking powder
1 tsp. salt
4 Tbsp. sugar
1 1.3 c. butter
1 1/3 c. milk
12 apples, peeled and cored, but leave it whole


Combine flour, baking powder, salt and sugar. Cut in the butter. Gradually add milk and work it gently with your hands until the dough holds together. Divide in half. Roll one half at a time into a circle like a pie dough. Cut into 6 wedges. Place a peeled and cored whole apple into the center and wrap with the dough. Place on a lightly greased cookie sheet and bake at 375 degrees for 1 hour or until apples are soft. It's really good warmed, served with warm milk and sprinkled with sugar.
 Classic Chassis
Joined: 8/18/2005
Msg: 19
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History
Apples to Apples-- looking for some new recipes
Posted: 9/1/2009 8:43:57 PM
P&P - allspice is great with apples ... I usually add a dash to the apples pies I make an send to the kids.
 beehearnow
Joined: 9/28/2007
Msg: 20
Apples to Apples-- looking for some new recipes
Posted: 9/1/2009 8:48:01 PM
I like nutmeg, ginger and/or coriander with apples too.

or just brown sugar, or molassas like that pandowdy (i might have to try that one!)

for a savory dish, you can use the apples as an interesting sweetener in just about anything. I love to cut one up with fried potato dishes (along with onions, garlic, bacon, cabbage)...or in meatloaf or mac and cheese.

i make jack mabee's sourdough muffins with apples, brown instead of white sugar, no cinnamon or any other flavor spice, and they disappear before they get cool...
 iamtryingagain
Joined: 10/23/2007
Msg: 21
Apples to Apples-- looking for some new recipes
Posted: 9/2/2009 1:20:49 AM
After reading these recipes - all I can say is Thankyou and - When are you coming to visit ??
you're most welcome one & all as long as your prepared to do all the cooking !

 vbxtc
Joined: 3/31/2006
Msg: 24
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Apples to Apples-- looking for some new recipes
Posted: 9/4/2009 2:36:52 PM
My favorite apple recipe... and it makes a great Christmas gift too, lol.

Apple Liqueur
1 cup white sugar
1 cup dark brown sugar
1 1/2 cups water
2 1/2 pounds fresh apples, stemmed and washed.
1 teaspoon lemon zest
1 cinnamon stick
2 cups 100-proof vodka
1 cup brandy

Make a simple syrup by bringing white sugar, brown sugar and water to a boil over medium-high heat, stirring constantly. When clear, remove from the heat and let stand until just warm. Quarter and core apples. Slice into a clean half gallon glass container with a tight-fitting lid. Pour syrup over the apples and add lemon zest, cinnamon, vodka, and brandy. Cover and let stand in a cool, dark place for 1 month. Rack or filter into final container, like a wine bottle, fruit jar or decanter.

Sweet Potato and Apple Casserole
4 medium sweet potatoes
2 large apples
1/2 tsp. salt
2 tsp. lemon juice
3 tblsp. butter
1/3 cup honey
1/4 cup brown sugar
1/4 cup chopped nuts

Boil or microwave sweet potates until tender but firm and allow them to cool. Core and slice the apples, then sprinkle salt and lemon juice over them. Bring butter to a slow sizzle and toss apple slices around in the pan until slightly soft. Peel and slice the sweet potatoes. Place apples and potatoes in a shallow baking pan alternating or placing in whatever decorative pattern you like. Add honey to the remaining butter in the pan and bring to a boil. Pour over apples and sweet potatoes, coating well. Sprinkle with brown sugar and nuts on top. Bake in a preheated 325 degree oven for 30 minutes or until brown and bubbly on top.
 vbxtc
Joined: 3/31/2006
Msg: 27
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History
Apples to Apples-- looking for some new recipes
Posted: 9/7/2009 2:20:43 PM
Thank you for the compliment SS. I have posted both of those recipes around the forums before, although I couldn't tell you exactly where. Also, you can use Asian pears instead of apples with this recipes. I LOVE them, and have in a cabinet here the very last 1/2 bottle of a batch of Asian pear liqueur that's about 10 years old. Smooth as silk and only comes out on VERY special occasions.

If you think that was good, check your Rose Turkish delight thread soon.
 vbxtc
Joined: 3/31/2006
Msg: 29
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History
Apples to Apples-- looking for some new recipes
Posted: 9/7/2009 7:11:02 PM
Apple/pear liqueurs only need to age about a month before the final bottling/drinkability, and unlike most homeade fruit liqueurs they do get better with age. The key is making sure you get ALL of the sediment out that you can. Strain several times through a wet, fine cloth. Cheesecloth will work, but I use t-shirts that have been through the washing machine a couple of times, but without detergent. And no, they've never been worn.

SS, I checked another thread, and now I see where your originality comment comes from, lol. The recipe in that thread is all mine. This one, like many, started from one place and has morphed/adapted into something I like a lot better. Cheers.
 vbxtc
Joined: 3/31/2006
Msg: 31
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Apples to Apples-- looking for some new recipes
Posted: 9/19/2009 6:51:27 PM
I just got my first batch of Honey Crisp apples of the season at Eastern Market today. I am SO PSYCHED! They are the best tasting apples I've ever had and I look farward to fall every year because of them...and Asian pears. Glad they've finally started showing up in grocery stores, but fresh off the tree in the farmers markets are still the best.
 raxarsr
Joined: 7/10/2008
Msg: 32
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Apples to Apples-- looking for some new recipes
Posted: 9/19/2009 8:25:51 PM
heres one i finally found.......its delicious

Pa. Dutch Apple Butter:

10 lbs. apples, 4 lbs. sugar, 2 T. ground allspice, 6 qt. water, 2 T. ground cloves, 3 T. ground cinnamon.

Wash and quarter apples. Boil the cider for 20 min. then put apples into kettle with cider and cook until apples are tender. Press through a sieve to remove skin and seeds. Add sugar and spices to pulp. cook until as thick as desired ( a soft paste); stirring frequently tp prevent burning. Pour into crock or glass jars.

Tip: Because apples vary in sweetness, Add only 1/2 the amount of sugar to start, add the rest as needed to adjust the sweetness. Try substituting brown sugar for some of the white sugar.
 raxarsr
Joined: 7/10/2008
Msg: 33
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Apples to Apples-- looking for some new recipes
Posted: 9/20/2009 8:13:59 PM
dang...i missed that too.......hmm........i'll need to ask the lady who gave me that recipie when i see her again.......i did some searching though and found this one


This recipe is a traditional Amish apple butter recipe. An advantage of this apple butter recipe is that it does not make a huge batch.



Ingredients:

4 quarts apples
2 quarts water
1 1/2 quarts cider
1 1/2 pounds sugar
1 teaspoon cinnamon
1 teaspoon allspice
1 teaspoon cloves



Directions:

Wash and slice apples. Add apples to water and boil. Once the apples are soft press them through a sieve to remove skin and seeds. Bring cider to boil, add apple pulp and sugar. Cook until this thickens, stirring constantly. Add spices. Cook until it thickens enough to spread. Pour in jars and seal.

and when they say stir consantly........they mean it....i've helped cook apple butter a few times...the copper kettle they use is about 5 feet across and 2 feet deep............there are ALWAYS 2 people doing "the apple butter dance" with 2 long stirrers....constantly stirring as they slowly circle the kettle....yes.its a community effort...........they make 6 kettles full every year....that particular mennoite farm also makes the best apple cider i've ever tried....

sadly though,,,,,,,the last 10 yrs or so.....my body has decided that cider is the perfect laxitive
 raxarsr
Joined: 7/10/2008
Msg: 34
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Apples to Apples-- looking for some new recipes
Posted: 9/20/2009 8:18:56 PM
now.....i know this isnt apples.......but i know miss salmon will read this thread......this is for her.i know she'll love it.....lol....it do make an interesting peanut butter and jelly sandwich

Ingredients:

5 to 10 jalapeno peppers
1/4 cup water
1 1/2 cups white vinegar
6 cups sugar
1 box Sure-Jell or pectin
Green food coloring



Directions:

Wash peppers and remove stems and bottoms. Blend peppers and water in blender. Mix peppers, vinegar, and sugar in large pan and bring to a boil. After mixture boils for 5 minutes add Sure-Jell. Note: you must mix Sure-Jell with water and boil for one minute before adding to boiling pepper mixture. After adding Sure-Jell to peppers boil for one additional minute, stirring constantly.

Remove from heat and add 3 or 4 drops of green food coloring.

Pour into sterilized jars and seal with lid. Hot water bath process for an additional 25 minutes.

Helpful hints

Make sure you mix your Sure-Jell with water and boil for 1 minute before using it in your pepper mix.

[if you sneak a scotch bonnet pepper into he mix........ its..........its...............well.............it wont kill you........]
 atticus06
Joined: 3/16/2008
Msg: 36
Apples to Apples-- looking for some new recipes
Posted: 9/21/2009 5:55:05 AM
S.S.,
how do i get on your mailing list lol.
atticus
 raxarsr
Joined: 7/10/2008
Msg: 37
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Apples to Apples-- looking for some new recipes
Posted: 9/21/2009 7:31:59 AM
dang miss salmon....your kids/nieces/nephews.[who ever's lunch you pack]....will NEVER be able to trade their pb and jelly sandwiches.....lol..not after they tell them its hot pepper or onion jelly
 vbxtc
Joined: 3/31/2006
Msg: 42
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Apples to Apples-- looking for some new recipes
Posted: 10/18/2009 8:49:29 PM

...every other recipe I’ve been able to find calls for fermenting the fruit and alcohol for a month *before* adding the boiled sugar and water to the strained mixture. Then it’s aged for another month before straining again and bottling. Your recipe calls for adding the syrup right at the beginning with the fruit and alcohol. Have you ever tried it the other way and if you have, is there a difference in the end product?


Babe In The Woods:

I have recipes for both. Generally speaking I make the spiced version, so there is almost no difference between one or the other. Also, I tend to make this recipe in bulk for Christmas distribution, so I like the faster "done" time of the syrup first version.

That said, plain batches that I've made without syrup at the beginning will have a sharper color (less sediment), and a little (very little) more complexity of flavor. Good if you use more than one kind of apple. If you want to make a special batch to be opened for the (for instance) 10 year anniversary of your first apple harvest, I'd go with the recipe without syrup in the first bottling, otherwise there's not much difference involved. Hope that helps.
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