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Apple Recipes
Sweet Apple Cake (Joanna's
Family Recipe)
1/3 cup raisins
6 tablespoons hot water
1 2/3 cup flour
1 cup sugar
1 teaspoon cinnamon
1 tablespoon cocoa
1 teaspoon baking soda
1 1/2 cup chopped apples (any variety)
1/2 cup applesauce
1/3 cup margarine or butter
2 eggs
1/2 cup chopped walnuts (optional)
Preheat oven
to 350 degrees. Soak raisins in hot water. Sift dry ingredients
in large bowl. Combine raisins, water, chopped apples, applesauce,
melted butter and eggs. Add dry ingredients 3 different times, mixing
well after each addition. Mix in nuts if desired. Pour batter into
9x13 inch cake pan that has been sprayed with non-stick vegetable
coating. Bake for 45 minutes and top with cream cheese or caramel
frosting. Serves 12.
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Apple
Nut Scones
Heat oven to 375 degrees. Lightly grease cookie sheet (one large
or 2 small).
2 cups flour
2 tablespoons of sugar
2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon soda
1/2 teaspoon salt
1/2 cup butter
2 cups peeled and grated apples (about 2 large)
1/2 cup chopped walnuts
1/3 cup raisins
3 tablespoons buttermilk
1 egg separated
2 teaspoons regular or raw sugar (if desired) -- Alternative is
to sprinkle with powdered sugar after cool.
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In a large bowl
combine the first 6 dry ingredients and mix well. With a fork or
pastry blender, cut in butter until mixture resembles coarse crumbs.
Add apples, nuts and raisins and mix well. In a small bowl, combine
buttermilk and egg yolk; blend well and add to flour mixture. Stir
just until dry ingredients are moistened. Divide dough in half;
place on greased cookie sheet. Spread each half into about a 7-inch
circle. Cut each into 6 wedges. Do not separate. In a small bowl,
beat egg white slightly and brush over top of each scone. Sprinkle
with the 2 teaspoons of sugar, if desired. Bake for 20-25 minutes
or until golden brown. Cool on racks. Serve warm.
Judi's
Apple "Craisin" Salad
Combine the following in a large salad bowl:
1 bag of spring mix salad
1 chopped apple
1 handful of dried cranberries
1 handful of chopped toasted pecans
When ready to
serve, toss with the following salad dressing to taste:
1/2 cup olive oil
1/4 cup apple cider vinegar
2 tsp honey
2 tsp dijon mustard
(My mother-in-law likes to sprinkle a little Feta cheese on top.)
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Apple
Walnut Bundt Cake
Ingredients:
3 cups all-purpose flour
1 3/4 cup sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
3/4 teaspoon salt
1/4 teaspoon nutmeg
1 cup oil
1/2 cup apple cider
2 teaspoons vanilla extract
3 large eggs
3 medium baking apples cored and coarsely chopped
1 cup coarsely chopped walnuts
1 cup golden raisins
powdered sugar to garnish
Instructions:
In a large bowl, measure all ingredients except the apples, walnuts,
raisins, and powder sugar. Beat until well mixed (2 minutes). Stir
in apples, walnuts, and raisins. Spoon batter into a 10-inch bundt
pan and bake at 350 degrees for 1 hour and 15 minutes. (Note: This
cake can be frozen for up to one month.)
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Pennsylvania
State Grange Prize Apple Pie Filling
Ingredients:
5-8 medium baking apples
1/2 cup water
2 tablespoons cornstarch
1/4 teaspoon salt
1 cup sugar
1 teaspoon lemon juice
1/4 teaspoon cinnamon
Instructions:
Wash, peel, and core apples. Cut into eighths. Cook with water until
only tender. Drain and save 1/2 cup of apple syrup. Put cornstarch
and salt in 1 quart saucepan. Add apple syrup gradually and cook
until thick and clear. Add sugar gradually and cook over medium
heat until clear. Add lemon juice and pour over apples. Let stand
while making pastry.
Pennsylvania
State Grange Prize Apple Pie Crust
Ingredients:
2 cups flour
1 teaspoon salt
3/4 cup shortening
1/4 teaspoon baking powder
1/4 cup cold water
Instructions:
Blend salt, flour, shortening, and baking powder. Keep out 1/3 cup
flour and mix with water. Add wet mixture to other blended ingredients.
Mix well and divide in half (makes two pie crusts). Bake at 425
degrees for 30 to 35 minutes.
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Grandma
Reed's Waldorf Salad
Ingredients:
2 cups apples (chopped, with or without skin)
1 cup celery, (chopped)
1 cup walnuts (chopped)
1 cup pineapple (canned chunks, drained & cut smaller)
1 cup grapes (cut in half)
1 cup mayonnaise (use pineapple juice to thin mayonnaise a little)
1 teaspoon lemon juice
1 tablespoon sugar (if you use a tart apple)
Mix and chill
for several hours. (Note: A variation is to add 1/2 cup heavy whipped
cream (whipped into peaks) and a little lemon juice and cut the
amount of mayonnaise in half.)
Aunt
Lottie's Apple Cake
Ingredients:
3 eggs
1 cup vegetable oil
1 3/4 cups sugar
1 teaspoon vanilla
2 cups plus 2 tablespoons flour
1 teaspoon salt
1 teaspoon soda
1 teaspoon cinnamon
Mix the first 4 ingredients and then add dry ingredients. Mix well.
To the above add:
2 cups thinly sliced raw apples
1 cup white raisins
1 cup chopped or cut nuts
Makes a thick batter. Bake in oblong 9x13-inch greased pan at 350
degrees for 45 to 60 minutes (or until done).
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Cindy's
Applesauce-Oat Muffins
Ingredients:
1 cup fine or coarse oat bran
1/2 cup quick-cooking rolled oats
1 cup sweetened applesauce
1/2 cup plain nonfat yogurt
Generous 1/3 cup granulated sugar
1 large egg white
1 teaspoon cinnamon
1/4 teaspoon allspice
1 teaspoon vanilla extract
3 tablespoons oil (corn, Safflower or light olive oil)
2/3 cup flour (unbleached or all-purpose)
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1/8 teaspoon salt
1/2 cup dried currants or dark seedless raisins
2 teaspoons granulated sugar combined with 1/8 teaspoon cinnamon
for garnish
Instructions:
Preheat oven to 425 degrees. Thoroughly stir together oat bran,
oats, applesauce, yogurt, sugar, egg white, cinnamon, allspice,
vanilla extract and oil in a large bowl. Let stand for 5 minutes
to allow bran to absorb the liquid.
Stir together
the flour, baking powder, baking soda, and salt. Using a large wooden
spoon, stir the flour mixture and currents into the oat mixture
until thoroughly blended but not over-mixed. Divide batter evenly
within a standard-sized greased or nonstick muffin tin. (The tin
will be almost completely filled.) Sprinkle the 2 teaspoons cinnamon-sugar
over the muffin tops. Bake for 13 to 16 minutes or until tinged
with brown and springy to the touch. (Makes 12 large muffins.) Delicious
-- and healthy!
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