Apple Recipes

1. Caramel Apple Cheesecake

• 1 jar of Paulus Orchards Apple Pie Filling
• 1 (9-inch) graham cracker crust
• 2 (8-ounce) packages cream cheese, at room temperature
• 1/2 c sugar
• 1/4 t vanilla extract
• 2 eggs
• 1/4 c caramel topping
• 12 pecan halves, plus 2 T chopped pecans

1. Preheat oven to 350 degrees.
2. Reserve 3/4 c apple pie filling; set aside.  Spoon remaining filling into the crust.
3. Beat together the cream cheese, sugar, and vanilla until smooth.  Add the eggs and mix well.  Pour this over the pie filling.
4. Bake 30-35 minutes, or until the center of the cake is set.  Cool to room temperature.
5. Mix the reserved pie filling and caramel topping in a small saucepan and heat for about 1 minute, or until spreadable.  Spoon the apple-caramel mixture over the top of the cheesecake and spread evenly.  Decorate the edge of the cake with pecan halves and sprinkle with chopped pecans.
6. Refirgerate until ready to serve.

Recipe Testimonial: "I saw this recipe on your website and had to try it.  It was excellent, not too sweet like I thought and soooo creamy. I will be making it again."  Lois Diller

2. Taffy Apple Piza

This is a Pampered Chef Recipe.  Karen used to sell Pampered Chef and this recipe was always a hit.

• 1 package (18 oz) refrigerated sugar cookie dough
• 1/2 t vanilla
• 1 package (8 oz) cream cheese, softened
• 1/2 c brown sugar
• 1/4 c creamy peanut butter
• 3 medium apples
• 1/4 c caramel ice cream topping
• 1/2 c peanuts, chopped

1. Preheat oven to 350 degrees.
2. Shape cookie dough into a ball and place in center of a large, round baking stone.  Flatten slightly.  Using a floured roller, roll dough to a 14 inch circle (about 1/4 inch thick).  Bake 16-18 minutes or until light brown.  Cool 10 minutes and then carefully loosen cookie from stone by using a large serrated knife.  Cool completely on stone.
3. In small bowl, combine cream cheese, brown sugar, peanut butter, and vanilla.  Mix well and then spread on cookie.
4. Peel, core, and slice apples and arrange over cream cheese mixture. (Note: if you are not serving right away you can dip apples in a lemon-lime soda or lemon juice to keep them from turning brown)
5. Microwave ice cream topping on high for 30-45 seconds or until warm.  Drizzle evenly over apples. 
6. Chop peanuts and spread over apples.
7. Cut into wedges.

3. Apple Yogurt Smoothie

This is a recipe from the PA Dept. of Ag./PA Preferred.

• 2 c low-fat vanilla yogurt
• 1 apple, cored, peeled, and diced
• 1/2 c orange juice
• 1/2 c ice
• 2 T honey

1. Mix all ingredients in a blender or food processor until smooth and pour into two glasses.
2. Garnish with sliced almonds, julienne mint, and 1/2 t honey, if desired.

4. Apple Cole Slaw

• 3 c chopped cabbage
• 1 unpeeled red apple, cored and chopped
• 1 unpeeled green apples, cored and chopped
• 1 carrot, grated
• 1/2 c finely chopped red bell pepper
• 2 green onions, finely chopped
• 1/3 c mayonnaise
• 1/3 c brown sugar
• 1 T lemon juice, or to taste

1. In large bowl, combine cabbage, apples, carrot, pepper, and onions.
2. In small bowl, mix together mayonnaise, brown sugar, and lemon juice.
3. Pour dressing over salad.

5. Apple Pecan Pie

We had this pie for Thanksgiving dessert...it was SO good!!  A friend shared this recipe with me.  It was a prize winning recipe from an apple pie contest.

• 2 store bought pie crusts
• 6 c cored and sliced apples
• 1 1/2 c pecan halves
• 1 stick better, softened
• 1 1/8 t ground cinnamon
• 1/2 t nutmeg
• 1 1/2 c brown sugar
• 1/2 c white sugar
• 2 T fresh lemon juice
• 3 T flour
• 1 T apple pie spice
• 1 t vanilla extract

1. Rub softened butter on bottom and sides of a deep dish pie pan.  Place pecans round side down until they cover the inside of the pan.  Spread brown sugar on top of nuts.  Place one pie crust on top of nuts and press down on. Set aside. 
2. In medium bowl place lemon juice, flour, white sugar, spices, and vanilla and mix well.  Add sliced apples and toss till coated.  Pour into piecrust making as even as you can.  Cover with other pie crust.  Fold over sides and crimp together.  Don't worry about appearance because this will be the bottom of your pie. Poke holes at random with fork for steam.  
3. Place in 450 degree oven for 10 minutes, reduce heat to 350 degrees and continue to cook for 45 additional minutes.  
4. Remove from oven, and allow pie to sit until the bubbling stops.  Once bubbling stops but pie is still warm, flip the pie over. The pecans are the top of your pie. Serve warm with ice cream.

6. Apple Pasta Salad

• 2 c apple sauce
• 1/4 c apple cider vinegar
• 2 T Dijon Mustard
• 1 T dill
• 1/4 c black, pitted olives, cut in half
• dash of salt

Pasta:

• 1 lb cooked pasta (such as a spiral pasta)
• 3/4 c grape tomatoes, halved
• 1/2 c cucumber, quartered and sliced
• 1/2 c red onion, sliced
• 1/2 c Feta Cheese
• 1/2 c chopped apples
• 1/4 c black olives

1. Combine all of the dressing ingredients in a medium bowl.
2. Add cooked and cooled pasta to dressing and toss.
3. Add all remaining ingredients and toss

7. Apple Strudel Muffins

• 2 c flour
• 1 t baking powder
• 1/2 t baking soda
• 1/2 t salt
• 1/2 c butter
• 1 c sugar
• 2 eggs
• 1 1/4 t vanilla
• 1 1/2 c chopped apples

topping:

• 1/3 c packed brown sugar
• 1 T flour
• 1/4 t cinnamon
• 1 T butter

1. Preheat oven to 375 degrees.  Grease a 12 cup muffin pan.
2. In medium bowl, mix flour, baking powder, baking soda, and salt.
3. In large bowl, beat together butter, sugar, and eggs until smooth.  Mix in vanilla.  Stir in apples and then gradually add flour mixture.  Spoon into muffin pan. (Recipe makes 12 muffins)
4. In small bowl, mix brown sugar, flour, and cinnamon.  Cut in butter until mixture is crumbly.  Sprinkle on top of muffins.
5. Bake 20 minutes or until toothpick inserted in center comes out clean.  Cool 5 minutes in pan, and then remove from pan and cool on wire rack.

8. Baked Apple Oatmeal

This recipe comes from Kathy Manbeck.  She made it for our Sunday School class and everyone loved it so much she had many recipe requests!

• 4 c milk
• 1/2 c brown sugar
• 2 T butter
• 1 t vanilla
• 1/2 t salt
• 1/2 t cinnamon
• 2 c rolled oats
• 1 c raisins (or dried cranberries or blueberries)
• 2 c apples, chopped
• 1 c nuts, chopped (optional)

1. In a saucepan, bring milk, brown sugar, butter, vanilla, salt, and cinnamon to a boil,
2. Add oats, raisins (or cranberries or blueberries), apples, and nuts (optional).
3. Pour into greased baking dish and bake uncovered at 350 degrees for 30-35 minutes.

9. Apple Cider Pound Cake

• 1 c butter, softened
• 1/2 c shortening
• 3 c sugar
• 6 eggs
• 3 c flour
• 1/2 t baking powder
• 1 1/2 t apple pie spice
• 1 c apple cider
• 1 t vanilla

1. Heat oven to 325 degrees.  Grease and flour a 10-inch tube pan.
2. Cream butter and shortening in mixing bowl.  Gradually add sugar beating until light and fluffy.
3. Add eggs, one at a time, beating after each egg.
4. In small bowl, combine flour, baking powder, and apple pie spice.  Add to creamed mixture, alternating dry ingredients with the apple cider.  Begin and end with dry ingredients.
5. Stir in vanilla.
6. Pour into tube pan and bake for 1 hour and 20 minutes or until wooden pick inserted in center comes out clean.
7. Cool 10-15 minutes and remove from pan.  Cool on cooling rack.

10. Apple Cider Stew

I found this recipe on allrecipes.com and enjoyed this twist on beef stew.  It's supposed to serve 4, but I always make more - I have big eaters in my family!

• 1 pound beef stew meat, cut into bite-sized pieces
• 2 t all-purpose flour
• 1/2 t salt
• 1/4 t black ground pepper
• 1/8 t dried thyme
• 2 t vegetable oil
• 2 1/2 c apple cider
• 4 carrots, sliced
• 3-5 potatoes, chopped
• 2 Fuji apples - peeled, cored, and chopped
• 1 c chopped onion
• 1 c water or beef broth
• 1 stalk celery, chopped
• 1 t salt
• 1/4 t dried thyme

1. Combine flour, salt, pepper, and 1/8 t thyme in bowl.  Toss in stew meat and coat with mixture.
2. Heat 2 t oil in pot on stove and cook meat until until browned, 5-7 minutes.  Add cider and simmer on medium-low heat for about an hour.
3. Add carrots, potatoes, apples, onion, water (or beef broth), celery, 1 t salt, and 1/4 t thyme to pot.  Continue to simmer until vegetables are tender, about 30 minutes. (Other optional vegetables include mushrooms or green beans)

Recipe Testimonial: "Really Yummy!"  Olivia Kimmel

11. Oatmeal Apple Cookies

• 3/4 c shortening
• 1 1/4 c firmly packed brown sugar
• 1 egg
• 1/4 c milk
• 1 1/2 vanilla
• 1 c flour
• 1 1/4 t cinnamon
• 1/2 t salt
• 1/4 t baking soda
• 1/4 t nutmeg
• 3 c quick oats (not instant or old fashioned)
• 1 c peeled, diced apple
• 3/4 c raisins or craisins (optional)
• 3/4 c chopped walnuts (optional)

1. Preheat oven to 375 degrees and grease cookie sheet.
2. Combine sugra, shortening, egg, milk and vanilla in a large bowl.  Beat at medium speed until well blended.
3. Combine flour, cinnamon, salt, soda and nutmeg in a small bowl and mix into creamed mixture at low speed until just blended.
4. Stir in oats, apples, raisins, and nuts.
5. Drop rounded teaspoons of dough about 2 inches apart onto greased cookie sheets.
6. Bake for approximately 13 minutes.
7. Cool for 1-2 minutes on cookie sheet, then remove cookies to cooling rack.

12. Cheesy Apple Bacon Brunch

This recipe comes from Tracy Yergo who runs Blair Mountain Bed and Breakfast.  We stayed at her beautiful home and she made this for us.  It was very good!

• 1 medium cooking apple, peeled and chopped (1 c)
• 2 T sugar
• 1 1/2 c Bisquick Original Baking Mix
• 1 1/2 c milk
• 4 eggs
• 2 c shredded cheddar cheese
• 1 lb bacon, crisply cooked and crumbled

1. Heat oven to 375 degrees. Grease rectangular baking dish, 11 x 7 x 1 1/2 in.
2. Mix apples and sugar and spread in baking dish.
3. Stir baking mix, milk, and eggs until blended; pour over apples.  Sprinkle with cheese and bacon.
4. Bake uncovered 30-35 minutes or until knife inserted in center comes out clean.

13. Apple Pork Chops

This is another recipe from Lucy Micsky, who works for us.

• 2 c unsweetened applesauce
• 1/3 c sugar
• 2 T soy sauce
• 1 clove minced garlic
• 1/4 t ground ginger
• 6 pork chops
• 2 T butter

1. Combine the applesauce, sugar, soy sauce, garlic and ginger and pour into a greased 9 x 13 baking pan.
2. In a skillet, brown the pork chops in the 2 T butter.
3. Place pork chops on top of the applesauce mixture.
4. Bake at 350 degrees for 45 minutes to 1 hour, until pork chops are cooked through.

14. Cinnamon Apple Oven Pancake

Pancake:

• 1/4 c butter
• 1 c flour
• 2 c milk
• 3 eggs
• 1/2 t salt

Filling:

• 2 T butter
• 2 t cornstarch
• 1 T cold water
• 1/3 c packed brown sugar
• 1/2 t cinnamon
• 2 medium apples, cored and sliced 1/2 inch

1. Heat oven to 400 degrees.
2. In a 12x8 inch baking pan, melt 1/4 c butter in oven (about 5 minutes).
3. In small mixing bowl combine all remaining pancake ingredients.  Beat at low speed until well mixed, about 1-2 minutes.
4. Pour melted butter into batter and continue beating until well mixed.
5. Pour batter into hot pan.  Bake 30-40 minutes or until puffed and golden brown.
6. Meanwhile in 10 inch skillet, melt 2 T butter.
7. In small bowl stir together cornstarch and water.
8. Stir brown sugar, cinnamon, and cornstarch mixture into butter.  Cook over medium heat, stirring constantly, until sugar dissolves and mixture bubbles and thickens (about 2-3 minutes).  Stir into apples and continue cooking, stirring constantly, until apples are evenly coated and slightly tender (about 10-12 minutes).
9. Spoon filling over hot pancake and serve immediately.

15. Apple-Maple Glazed Chicken Breasts

• 1 1/2 c Apple Cider, plus 2 T Apple Cider - separated
• 1/3 c light corn syrup
• 2 T Maple Syrup
• 1 T Dijon Mustard
• 1 T Apple Cider Vinegar
• pinch of Red Pepper Flakes
• 1/2 c All-Purpose Flour
• 4 boneless, skinless, chicken breasts, trimmed of fat
• 2 t vegetable oil
• 1 medium shallot, minced
• 1/8 t salt
• 1/8 t pepper

1. Heat oven to 375 degrees.
2. Whisk together 1 1/2 c apple cider, corn syrup, maple syrup, mustard, vinegar, salt, pepper, and red pepper flakes in medium bowl.
3. Spread flour in shallow pie plate.
4. Season chicken breasts with salt and pepper and then dredge each chicken breast in flour, patting off the excess.
5. Heat oil in an oven proof 12 inch skillet on the stove until it is shimmering but not smoking.  Lay chicken breasts in a single layer and cook 12-14 minutes, turning once, until both sides are golden brown.  Transfer chicken to a plate.
6. Pour off all but 1 t of fat and saute shallot until softened, about 1-2 minutes. 
7. Increase heat to high and add cider mixture to skillet.
8. Simmer, stirring occasionally, until mixture has reduced to about 1 cup (about 6-10 minutes).  A spatula should leave a slight trail when dragged through the mixture.
9. Remove skillet from heat, and tilt so that all of the glaze pools on one side.  Use tongs to coat each chicken breast and lay in a single layer in the skillet.
10. Transfer the skillet to the oven and bake until the thickest portion of the chicken reaches 160 degrees (about 20-25 minutes), turning chicken about half way through.
11. Remove from oven and set chicken on a plate.
12. Return the skillet to high heat on the stove top (be careful - skillet will be very hot!).
13. Cook until glaze has thickened and is syrupy, about 1 minute.  A spatula will leave a wide trail when dragged through.
14. Remove from heat and whisk in the remaining 2 T of cider.
15. Spoon 1 t over each breast, and serve.

16. Apple Roasted Pork Loin

This recipe comes from a web site I found called Rock Recipes, from Newfoundland.

• 3 lb pork loin or rib roast
• 3 large granny smith apples, peeled and cored
• 3 T olive oil
• 2 cloves garlic, minced
• 1/2 c honey
• 1/4 c apple cider vinegar
• 1/2 t pepper
• 1/4 t sea salt
• 1 t Chinese five spice powder
• 1/2 t nutmeg

1. Season the pork with salt and pepper and place roast on a rack in a roasting pan.
2. Cook roast for 30 minutes at 375 degrees.
3. While roast is cooking, dice apples (about 1/4 inch dice).
4. Add garlic and olive oil to a large saute pan and cook for a minute or two over medium heat to soften garlic.
5. Add honey, apple cider vinegar, pepper, sea salt, Chinese five spice powder, and nutmeg.
6. Bring the mixture to a boil and then simmer until volume is reduced by about half. 
7. Increase heat to medium-high and add diced apple.  Cook until most of the liquid has reduced off.
8. After roast has cooked for 30 minutes, spoon the apples over the top.  Put roast back in oven and cook uncovered at 350 degrees until internal temperature reaches 170 degrees. 
9. Let pork rest for 15 minutes before serving.

Recipe Testimonial: "I just wanted to let you know how much my family loves the apple roasted pork loin recipe.  It's one of my favorites to make for visitors, and always a big hit!  It's very easy to make and so tender."  Melissa Emmett

17. Applescotch Crisp

• 4 c sliced, peeled tart apples
• 1/2 c packed brown sugar
• 2/3 c + 1 T all-purpose flour, divided
• 1/2 c water
• 1/4 c milk
• 1/2 c quick cooking oats
• 3.5 ounce pkg. butterscotch pudding mix (non-instant)
• 1/4 c sugar
• 1 t ground cinnamon
• 1/2 t salt
• 1/2 c cold butter

1. Place apples in an ungreased 11 in x 7 in x 2 in baking pan.
2. In a bowl, whisk brown sugar, 1 T flour, water, and milk.  Pour over apples.
3. In another bowl, combine oats, pudding mix, sugar, cinnamon, salt, and remaining flour.  Cut in butter until mixture resembles coarse crumbs.  Sprinkle over apples.
4. Bake at 350 degrees for 40-45 minutes or until topping is golden brown and fruit is tender.  Serve with ice cream.

18. Roasted Pork Spareribs with Maple Syrup and Rosemary

I put this recipe under the apple recipes because it uses apple cider.  :)  This recipe requires the ribs to be marinated at least 15 hours prior to cooking.

• 24 pork spareribs
• 2 T olive oil
• 5 T maple syrup (we sell PA Maple Syrup)
• 1 T chopped fresh rosemary leaves, stripped from the stalks
• 2 T soy sauce
• 1 3/4 c apple cider
• 8 garlic cloves
• salt and pepper to taste

1. Place the ribs in a large bowl and season with salt and pepper, then add all of the other ingredients.
2. Use your hands to rub the marinade into the ribs.
3. Cover with plastic wrap and put in refrigerator for at least 15 hours.  If you can rub the marinade into the meat about every 3 hours.
4. Once ready, preheat oven to 400 degrees and place the ribs in a large roasting pan.
5. Cover with foil and cook in the middle of the oven for 15 minutes.
6. Remove foil and cook an additional 30 minutes.
7. Turn ribs in pan and cook an additional 45 minutes, or until ribs look sticky and glossy.
8. Serve immediately.

19. Apple Custard Pie

This recipe comes from Diane Kreider of Salem United Church of Christ.  My sister-in-law and her family attend this church and they have a cookbook that is one of my favorite's.  This is one of the recipes.

Crust:

• 1 3/4 c flour
• 1/4 c sugar
• 1 t cinnamon
• 1/2 c plus 2 T butter
• 1/4 c apple juice or water

Filling:

• 8 McIntosh Apples, peeled and thinly sliced
• 1 2/3 c sour cream
• 1/3 c flour
• 1 c sugar
• 1 egg
• 2 t vanilla
• 1/2 t salt

Topping:

• 1 c chopped walnuts
• 1/2 c flour
• 1/3 c brown sugar
• 1/3 c sugar
• 1 T cinnamon
• 1/2 c butter at room temperature

1. Preheat oven to 450 degrees.
2. Prepare crust and fit in 10 inch pie dish.  Slightly prebake crust.
3. Mix all filling ingredients together except apples, and then toss in apples.  Spoon into crust.
4. Before baking, cover crust with foil to prevent it from becoming too brown.
5. Bake 10 minutes at 450 degrees, then bake about 40 more minutes (until filling is slightly puffed) at 350 degrees.  Remove from oven.
6. For topping, mix dry ingredients and then blend in butter until mixture is crumbly.  Remove foil from crust and sprinkle crumbs over the top of the pie.  Bake at 350 for 15 minutes longer.

20. Apple Butter

This recipe comes from Kim Young who works for us.  She brought some in recently and it was yummy!  This is not a fast recipe!  It takes a lot of cooking time - but it's worth it.  Kim says to be patient - it tastes like applesauce until the last few hours.

• 2 quarts apple cider
• 4 quarts cored, peeled apples (about 10 medium apples)
• 1 c sugar
• 1/2 c brown sugar
• 2 c dark Kayro syrup
• 2 1/2 t cinnamon
• 1 t ground cloves

1. Put cider in a heavy stock pan and bring to a boil.  Cook until volume is halved (approximately 45 minutes).
2. Add apples and cook uncovered on low heat until smooth, stirring regularly (approximately 2 hours).  You can use a masher to help smooth it out.
3. Add sugar, brown sugar, and Kayro syrup.  Heat on high, stirring constantly, until boiling.  Reduce heat to low.
4. Add cinnamon and cloves.  Cook on low for an additional 2-4 hours.
5. To test to see if it is done, drop some onto a plate and let cool.  The consistency should be easily spreadable.

21. Open-Face Garden and Orchard Sandwich

This recipe won first place in the broccoli/cabbage/cauliflower category of the Simply Delicious, Simply Nutritious Pennsylvania Vegetable Recipe Contest.  It is also one of the recipes listed in the "Settings" cookbook that you can purchase at the farm.

• 1/4 Red Delicious Apple, thinly sliced
• 1 slice Whole Wheat Bread
• 1/2 T Butter
• 1/3 c Broccoli
• 1 Mushroom, sliced
• 1 T Chopped Onion
• 2 T Golden Raisins
• 1 T Chopped Walnuts
• 1 1/2 T Mayonnaise or Thousand Island Dressing
• 1 ounce Pepper Jack Cheese, sliced

1. Arrange the unpeeled apple slices on the bread.
2. Melt butter in a small skillet.  Add the broccoli, mushroom, onion, raisins, and walnuts.  Sauté until the vegetables are tender-crisp.
3. Stir in the mayonnaise.
4. Spoon over the apple.
5. Top with the cheese.
6. Place on a baking sheet and broil about six inches from the heat for one minute or until the cheese melts.
7. Serve immediately.

22. Apple Feta Chicken

Dan used to sell chicken for Perdue so, of course, we recommend Perdue chicken!  The recipe calls for one red and one green apple, but you can certainly substitute two red apples, I made it with 2 Fuji.  The recipe calls for the apples to be wedged, but I think it would be great sliced as well.

• 4 large boneless, skinless chicken breasts
• 1 green apple, cored and cut into wedges
• 1 red apple, cored and cut into wedges
• 4 T crumbled, reduced-fat feta cheese
• 1 T apple juice
• 1/4 t pepper
• 1/4 t thyme

1. Preheat oven to 350 degrees.
2. Pound chicken to 1 inch thickness.
3. Put chicken in a single layer in a rectangular baking dish. 
4. Sprinkle with pepper and thyme.
5. Scatter apple wedges and feta cheese on top.
6. Drizzle with apple juice.
7. Cover with foil and bake for 30-35 minutes or until juices of chicken run clear and apples are tender.  Uncover for last 10 minutes.

23. Apple Crisp

• 4 c sliced apples (about 4 medium)
• 3/4 c packed light brown sugar
• 1/2 c flour
• 1/2-2/3 c Quaker Oats
• 1/3 c softened margarine
• 1 t cinnamon
• 3/4 t ground nutmeg

1. Place sliced apples in a greased 8 x 8 pan.
2. Mix sugar, flour, oats, cinnamon, and nutmeg.
3. Cut margarine into mixture until crumbly.
4. Pour mixture over apples.
5. Bake at 375 degrees for 30 minutes, or until apples are tender.
6. Serve warm with ice cream.

24. Apple Roll

This recipe is from Lucy Micsky.  Lucy works at the farm on weekday afternoons.  She brought some in for us - it was great!

• 1 1/2 c sugar
• 6 T shortening
• 2 c water
• 2/3 to 3/4 c milk
• 2 c sifted flour
• 3 c cut-up apples
• 3 t baking powder
• 1 T butter
• 1 t salt
• 1/2 t cinnamon

1. Sift flour, 2 T sugar, baking powder, and salt into a bowl.
2. Cut in shortening until quite fine.
3. Stir in milk to make a dough.
4. Roll 1/3 inch thick into an oblong 6 x 12 inches.
5. Spread with apples, dot with butter, and sprinkle with cinnamon.
6. Roll into long roll.  Pinch edges to seal.
7. Cook sugar and water together until sugar is dissolved and boiling.
8. Pour boiling syrup into 13 x 9 inch pan.
9. Cut apple roll into 1 1/2 inch thick slices and place in syrup, or lay entire roll in hot syrup.
10. Bake at 450 degrees, 20 to 25 minutes.
11. Serve hot with cream.

Recipe Testimonial: "I made the apple rolls; please let Lucy know they have been a big hit with my husband and two sons.  They all said they like these better than apple dumplings!    I made them 3 times in a row, I made them with white sugar the first time, but then changed to brown sugar the next 2 times for the syrup." Shirley Spicher

25. Applesauce Cake

• 1 c sugar
• 1/2 c butter
• 1 egg
• 1/2 t cinnamon
• 1/4 t cloves
• 2 c flour
• 2 c applesauce
• 1 c nuts, coarsely chopped
• 1 c chopped raisins
• 1 t vanilla
• 2 t soda

1. Cream butter and sugar in large bowl.
2. In a small bowl, beat the egg.
3. Add beaten egg and other ingredients to the creamed butter and sugar.
4. Pour into well greased pan.
5. Bake at 350 deg. for 1 hour.

26. Fresh Apple Cake

Dan's Great Aunt Winnie makes this cake for us every year.  She has given me permission to share this great recipe.  It's worth the work!  Dan really looks forward to it and I am pretty sure this is the ONLY recipe Dan eats with coconut - so if you're not a fan of coconut (Dan isn't), don't skip the recipe.  Give it a try first.

Cake:

• 1 1/2 c oil
• 3 eggs
• 2 c sugar
• 2 t vanilla
• 1 1/2 t baking soda
• 3 c flour
• 1 t salt
• 1 c chopped nuts
• 1 c coconut
• 3 c chopped apples

Icing:

• 1 stick margarine
• 1 c brown sugar
• 1/4 c milk

To make cake:

1. Combine oil, eggs, sugar, vanilla, baking soda, flour, salt, nuts, coconut, and apples in a large bowl.  Beat well.
2. Pour into a large, greased tube pan.
3. Bake at 350 for 1 hour and 30 minutes (check cake at 1 hour and 15 minutes - ovens vary)

Icing:

1. Mix together margarine, sugar, and milk.
2. Boil for 2 1/2 minutes.
3. Pour over cake while still warm.  Leave cake in pan until cold.  (Winnie leaves her cake in the pan overnight and uses a knife around the cake and tube in the morning.)

27. Applesauce

When we make applesauce, we don't peel or core the apples.  We quarter the apples and throw them in the pot with a little bit of water to boil.  Then we use a sauce master.  These are wonderful - it removes all of the solids.  If you do not have a sauce master (or similar kitchen gadget) you will want to peel and core your apples.  We also make a lot at once - you may want to double, triple, quadruple, etc. this recipe.

• 4 medium apples, each peeled, cored, and cut into fourths
• 1/2 c water
• 1/3-1/2 c sugar, if needed
• 1/4 t cinnamon

1. Heat apples and water to boiling over medium heat; reduce heat.
2. Simmer uncovered, stirring frequently to break apart the apples, until apples are tender and of the right consistency (at least 5-10 minutes).
3. If you are using sweet apples, such as Ginger Gold or Golden Delicious, you may not even need to add sugar.  If you are using tarter apples, you can add sugar and cinnamon to taste.

Recipe Testimonial: "Instead of adding sugar, add apple cider.  Not as sweet, much more apple flavor."  Sharon Jeffrey

28. Wassail

This recipe is from Megan Hakes.

• 1 gal. Apple Cider
• 1 qt. Orange Juice
• 1 c Lemon Juice
• 1 Large Can Pineapple Juice
• 24 Whole Cloves
• 1 c Granulated Sugar
• 4 Sticks Cinnamon

1. Combine all ingredients in a large pot and simmer at least 10 minutes.
2. Remove cinnamon and cloves and serve hot.
3. Store leftovers in refrigerator and shake and heat to serve.

29. Apple Strata

This recipe is from a lady at our church.  It makes a great breakfast!

• 14 slices bread
• 7 slices cooked ham
• 7 slices cheese
• 4 apples, thinly sliced
• 1/2 c raisins (optional)
• 6 eggs, beaten
• 3 c milk
• cinnamon
• scant 1/4 c sugar
• melted butter

1. Cover bottom of 9 x 13 inch greased pan with half the bread slices.
2. Place 1 slice ham, 1 slice cheese, sliced apples, raisins (optional), and cinnamon on each slice of bread.
3. Top with remaining slices of bread.
4. Combine beaten eggs, milk, and scant 1/4 c sugar.  Pour over bread.
5. Cover and refrigerate overnight.
6. Before baking, drizzle with melted butter and sprinkle with cinnamon.
7. Bake at 350 deg., uncovered, for 60 minutes.  Temperature may need to be reduced after 30 minutes.
8. Let stand 10 minutes before serving.

30. Saucy Pancakes with Cider Syrup

Pancakes:

• 2 eggs
• 2 c flour, sifted
• 1 c milk
• 1 c applesauce
• 1 t salt
• 2 T baking powder
• 4 T melted butter

1. Combine all of the ingredients, mixing until smooth. 
2. Cook on a hot griddle or skillet. 
3. Serve with apple cider syrup (see below).  Makes about 16 pancakes.

Apple Cider Syrup:

• 2 c apple cider
• 1 c sugar
• 2 T cornstarch
• 1 t cinnamon
• 2 T fresh lemon juice
• 4 T butter

1. Combine all ingredients, except butter, in a saucepan.
2. Heat over medium heat until mixture thickens.
3. Boil for one minute.
4. Remove from heat and stir in butter.
5. Serve hot over pancakes.

31. Apple Cranberry Sauce

This recipe comes from "At Home" magazine.

• 1/2 c apple juice or apple cider
• 12 ounces fresh cranberries
• 9 medium apples - a mixture of Gala, Fuji, and Rome is a great combination
• 1 T lemon zest
• 1/4 to 1/2 c sugar

1. Add apple juice or cider and the cranberries to a large saucepan. 
2. Bring to a boil over medium heat.  Simmer for 10 minutes. 
3. Add the cut up apples and cook on medium heat for about 10 to 15 minutes until the apples can be pierced with a knife.
4. Turn off the heat and add the zest and the sugar to taste.  Start with the 1/4 c sugar and add more depending on the sweetness of the apples.
5. Serve warm or cold. 
6. Store in the refrigerator.

32. Applesauce Maple Muffins

• 2 c whole wheat flour
• 1 T baking powder
• 1 1/4 c applesauce
• 1/2 c maple syrup
• 2 egg whites

• 1/2 c raisins or chopped walnuts

1. Combine the flour and baking powder, and stir to mix well.
2. Add the applesauce, maple syrup, and egg whites.  Stir just until the dry ingredients are moistened.
3. Fold in raisins or walnuts.
4. Coat muffin cups with non-stick cooking spray, and fill 3/4 full with the batter.
5. Bake at 350 degrees for 16-18 minutes, or just until a wooden toothpick inserted in the center of a muffin comes out clean.
6. Remove the muffin tin from the oven, and allow it to sit for 5 minutes before removing the muffins.  Makes 12 muffins. 

33. Sausage, Apples, and Sauerkraut

• 2 T butter
• 1 med. onion, chopped
• 1/4 c chopped green pepper
• 1 large apple, peeled, cored, and grated
• 2 T brown sugar
• 12 small red potatoes
• 1 1/2 c sauerkraut, drained
• 1 lb smoked beef or kielbasa

1. Melt butter and add onion and pepper.  Cook until tender.
2. Add apple, brown sugar, potatoes, and sauerkraut.  Mix well.
3. Place sausage on top of mixture.
4. Cover and cook over medium-low heat for 30 minutes.

34. Baked Apples

I included this recipe in a newsletter last year right around Thanksgiving time.  We love to make this when it's cold out and we often have it as part of our Thanksgiving meal - but you can enjoy it anytime!  We have it as part of a meal but it's sweet enough to be used as a dessert.  The recipe comes from Dan's mom, Jo Ann.

• 10 Medium Apples
• 1/2 c + 2 T Sugar
• 1/2 c + 2 T Brown Sugar
• 2 t Cinnamon
• 1/2 t nutmeg
• 1/2 c butter or margarine

1. Grease a rectangular pan. 
2. Peel and slice apples and put them in the pan.
3. Mix sugars, cinnamon, and nutmeg.  Pour over apples.
4. Put butter, in small pieces, on the top.
5. Cover and cook for 55 minutes at 350 degrees.

35. Baked Apples without Sugar

This recipe comes from Beverly Cullen, one of our customers, who got it from an Amish family.  She tells me that it is great with ice cream or whipped cream.  It has zero fat and low sugar.

• About 10 Apples (Mix of tart and sweet)
• 1 c raisins
• nutmeg
• cinnamon

1. Peel and slice apples.  Use enough to fill a 9 x 13 baking dish.
2. Add raisins - spread around dish.
3. Sprinkle with nutmeg and cinnamon.
4. Cover with foil and bake at 350 degrees for 45 minutes.

36. Easy Apple Dumplings

These are a favorite in the Paulus family - loaded with calories I'm sure - but worth every bite!  I've made them for Christmas presents for teachers and friends - they're a big hit!  Use Refrigerated Pie Crust Dough or follow the recipe below for pastry:

Pastry:

• 1 c Shortening
• 2 2/3 c all-purpose flour
• 1 t salt
• 7-8 t cold water

1. Cut shortening into flour and salt until particles are size of small peas. 
2. Sprinkle in water, 1 T at a time, tossing with a fork until all flour is moistened and pastry almost cleans side of bowl. 
3. Gather into a ball; divide into 6 equal parts.
4. Roll out each part for the apple dumpling.

Apples:

• 6 Apples, peeled and cored
• Stick of margarine
• Cinnamon mixed with Table Sugar
• 2 c Brown Sugar
• 1 c Water

1. Heat oven to 425 degrees.
2. Roll pastry into squares.
3. Place apple on each square.
4. Inside each apple, drop a bit of butter or margarine (I use about 1 T in each - plus I use big apples).
5. Then add a spoonful of the cinnamon sugar to each.
6. Bring up pastry and pinch corners together; make sure apple is completely covered.
7. Place dumplings in ungreased rectangular baking dish.
8. Heat brown sugar and water to boiling; carefully pour around dumplings.
9. Bake, spooning syrup over dumplings 2 or 3 times, until crust is golden and apples are tender, about 40 minutes.
10. Serve warm.  Our family likes them with milk poured over them (this is a local way to eat them) but you can certainly serve with ice cream!

37. Pork Roast with Apples (Crock Pot)

This recipe comes from Karen's Dad.  We were lucky enough to have it once while visiting them, and since then we have made it many times.  Karen loves the convenience of doing it in the crock pot, and the entire family loves the taste.  We serve it with mashed potatoes.

• 2 cans of Cream of Mushroom Soup

• 1 T Brown Sugar
• 1 T Worchester Sauce
• 1/2 c Water
• 1/2 t thyme
• 4 apples - sliced, but not peeled
• 1 onion, sliced
• Pork Roast

1. Mix everything in the crock pot but the meat.
2. Put the Pork Roast on top.
3. Cook for 8-9 hours on low.

38. Spiced Apple-Pear Freezer Jam

• 4 c chopped, peeled, and cored apples (about 5 medium)
• 4 c chopped, peeled, and cored pears (about 5 medium)
• 1/4 c water
• 1 c sugar
• 1/2 c brown sugar
• 3/4 t cinnamon
• 1/4 t nutmeg
• 1/4 t allspice
• 1 pouch freezer jam pectin

1. Combine apples, pears, and water in a sauce pot.  Cover and simmer 5 minutes.
2. Lightly crush fruit.
3. Measure 4 c cooked fruit and combine with sugars and spices in medium bowl.
4. Let stand 15 minutes.
5. Gradually stir freezer jam pectin into fruit mixture.  Stir 3 minutes; let stand 5 minutes.
6. Ladle jam into containers, leaving 1/2 inch head space.
7. Freeze.

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