Apple Recipes

1 large apple

2 Tbsp flour

1 tsp sugar

1 egg, beaten

Kosher salt

1 Tbsp olive oil

Honey

Peel and shred apple.  Wrap in a clean kitchen towel and twist over a bowl to wring out juice.  (Drink juice or save for another use.)  Toss shredded apple with flour and sugar in a bowl.  Stir in egg; season with salt. Warm olive oil in a large skillet over medium-high heat.  Drop ¼ cupfuls of mixture into skillet and fry until golden brown, 3-4 minutes per side.  Keep warm in a 200 degree oven until ready to serve.  Top with honey.

2 cups of rolled oats

1 cup of low-fat milk

1 cup of apple juice

1 Tbsp honey

1/2 tsp of vanilla extract

1 green apple

2 passionfruit

Strawberries for topping

1/2 cup of natural yogurt for topping

Place oats, milk and apple juice in a mixing bowl. Stir well to combine. Cover with plastic wrap and refrigerate overnight. Just before serving, grate the apple and stir through the oats. Add the passionfruit pulp and honey and stir again to combine. Serve bircher museli in bowls and top with natural yogurt and strawberries.

¼ stick butter

1 large onion, chopped

½ tsp nutmeg

4 lbs butternut squash, peeled, seeded, and cut into 1-inch cubes

2 Gala apples, peeled, cored, and diced

1 qt vegetable broth

½ cup apple juice

Salt and pepper

Sour cream and chives as garnish

In a large pot, melt butter.  Add onion and nutmeg and sauté until onion begins to brown. Add squash, apples, broth, and apple juice.  Bring to a boil and simmer until squash and apples are tender, about 30 minutes. Blend, either with hand blender, or in batches in blender. Return to pot and season with salt and pepper.  Garnish with sour cream and chives.

1 cup chopped celery

1 cup chopped onion

½ cup butter

1 cup chicken broth

¾ cup sparkling cider

12 ounces seasoned dressing mix

2 cups apples, peeled and chopped

1 cup chopped walnuts

In a large skillet over medium heat, cook celery and onion in butter until tender, about 5 minutes.  Add chicken broth and heat for 2 minutes. In a large bowl, combine the remaining ingredients.  Add celery mixture and mix well. Loosely stuff turkey just before roasting.  Place remaining stuffing in a greased baking dish and bake at 350 degrees for 30 minutes, or until thoroughly heated.  Roast turkey according to package directions

Batter:

3 eggs

1 ½ cups salad oil

1 tsp salt

2 tsp vanilla

1 ½ cups chopped black walnuts

2 cups sugar

3 cups chopped unpeeled apples

1 tsp baking soda

3 cups flour

Topping:

¾ stick butter

¼ cup milk

¾ cup firmly packed brown sugar

Preheat oven to 350 degrees.  Blend batter ingredients in the order listed.  Spoon batter into greased 9-inch tube pan.  Bake at 350 degrees for 1 hour.  Before the cake is done, make topping by combining all ingredients in a saucepan and heating for 2 ½ minutes.  Pour over cake as soon as it comes out of the oven.  Let cake set until cool before removing from the pan.

2 cups peeled, chopped apples

1 cup sugar

2 Tbsp water

¾ cup butter

1 cup zwieback crumbs

2 cups blueberries

Dash of cinnamon

1 cup heavy cream, whipped

Preheat oven to 375 degrees.  Cook the apples and sugar with the water until soft. Melt the butter and use a bit of it to grease a 2-quart baking dish.  Layer the dish with crumbs, butter, apples, blueberries, cinnamon, and salt.  Repeat until all ingredients are used.  Bake for 30 minutes.  Chill and serve with whipped cream.

6 eggs

1 cup milk

3 Tbsp vegetable oil

1 cup shredded wheat bran cereal

1 cup whole wheat flour

2 tsp baking powder

½ tsp cinnamon

¼ tsp salt

2 cups finely chopped, peeled apples

¼ cup chopped pecans

Beat eggs, milk, and oil in large bowl until blended.  Stir in cereal and let stand until moistened, about 2 minutes. Mix flour, baking powder, cinnamon, and salt in small bowl.  Add to egg mixture and stir just until dry ingredients are moistened.  Fold in apples and pecans. Heat lightly greased large nonstick skillet or griddle over medium heat until hot.  Reduce heat to medium-low.  Pour ¼ cup portions of batter onto skillet and cook until golden brown, turning once.

2 Tbsp butter

3 large apples, such as Honeycrisp, peeled and cut into ¼- to ½-inch cubes

3 cups heavy cream

4 large eggs

1 large egg yolk

¼ cup sugar

1 tsp ground cinnamon

1 (16-ounce) cinnamon-raisin bread loaf, cut into ¾ inch cubes

4 Tbsp turbinado sugar

Preheat oven to 375 degrees.  Melt butter in a large nonstick skillet over medium-high heat; add apples, and cook, stirring occasionally, 8-10 minutes or until softened and lightly browned. Whisk together cream and next 4 ingredients in a large bowl until smooth.  Stir in bread cubes; let stand 5 minutes.  Stir in cooked apples. Sprinkle 2 Tbsp turbinado sugar into a buttered 13 by 9 inch baking dish.  Add bread and apple mixture to dish, and spread in an even layer.  Sprinkle with remaining 2 Tbsp turbinado sugar. Bake at 375 degrees for 40-45 minutes or until light golden and center is set.  (Bread pudding will puff to top of dish and pull away slightly from sides as it bakes.)  Cool 10 minutes.  Serve warm with whipped cream and Sauted Apples.

1 cup oil

3 eggs

2 cups sugar

1 tsp vanilla

3 cups flour

1 tsp salt

1 tsp baking soda

1 tsp cinnamon

3 cups diced apples

1 cup chopped nuts

¾ cup raisins (optional)

Preheat oven to 300 degrees.  Mix the first 4 ingredients.  Stir together the dry ingredients.  Add to the first mixture along with the apples, nuts and raisins.  This makes a very stiff batter.  Grease and flour two 9 by 5 inch loaf pans.  Divide batter between the two pans.  Bake at 300 degrees for 1 ½ hours or until a toothpick inserted in the center of the bread comes out clean.  Cool in pans for 10 minutes before removing the bread to wire rack for complete cooling.  This bread freezes well.

4 cups soft, fresh breadcrumbs

1/3 cup butter, melted

1 cup firmly packed brown sugar

1 ½ tsp cinnamon

4 large Granny Smith apples, peeled and cut into ¼-inch-thick wedges

1 cup apple cider

Preheat oven to 350 degrees.  Stir together breadcrumbs and melted butter.  Stir together brown sugar and cinnamon. Place half of apple wedges in a lightly greased 11 by 7 inch baking dish; sprinkle apples with half of brown sugar mixture and half of breadcrumb mixture.  Repeat procedure with remaining apples, brown sugar mixture, and breadcrumb mixture.  Pour apple cider over top. Bake at 350 degrees for 55 minutes to 1 hour or until browned and bubbly.  Let stand 10 minutes before serving.

1 cup chopped pecans

2 cups firmly packed dark brown sugar

1 cup butter

2 large eggs, lightly beaten

2 tsp vanilla extract

2 cups flour

2 tsp baking powder

½ tsp salt

3 cups peeled and diced Granny Smith apples

Preheat oven to 350 degrees.  Bake pecans in a single layer in a shallow pan 8-10 minutes or until toasted and fragrant, stirring halfway through. Stir together brown sugar and next 3 ingredients. Stir together flour and next 2 ingredients; add to brown sugar mixture and stir until blended. Stir in apples and pecans.  Pour mixture into a greased and floured 9 by 13 inch pan; spread in an even layer. Bake at 350 degrees for 35-40 minutes or until a wooden toothpick inserted in center comes out clean.  Cool completely (about 1 hour).  Cut into bars.  Makes about 2 dozen bars.

3 large apples, peeled and cored

2 Tbsp butter

6 cups shredded green cabbage

½ cup thinly sliced onion

2 Tbsp water

1 Tbsp cider vinegar

¼ tsp salt

¼ tsp pepper

1 pound fully cooked sausage

2 Tbsp minced fresh parsley

Prepared mustard, optional

Grate 2 of the apples.  In a large skillet over medium heat, melt butter.  Add apples, cabbage, and onion; sauté 5 minutes. Stir water, vinegar, salt, and pepper into apple mixture.  Pierce sausages with a fork and place on top of mixture.  Cook, covered, 10 minutes or until cabbage is just cooked and sausage is heated through. Quarter the remaining apple; add to skillet mixture along with parsley.  Cook, covered, for 2 minutes.  To serve, divide mixture among serving plates, placing one apple quarter on each plate.  Serve with mustard.

6 apples, peeled and sliced

¼ tsp cinnamon

¼ tsp salt

¼ cup water

1 Tbsp lemon juice

¾ cup sugar

¼ cup flour

1/3 cup butter

Place apples in buttered casserole dish.  Mix cinnamon, salt, lemon juice, and water and pour this mixture over the apples.  Mix sugar, flour, and butter and sprinkle on top of apple mixture.  Bake at 400 degrees for 30 minutes.

1 cup butter, softened

½ cup shortening

3 cups sugar

6 eggs

3 cups flour

½ tsp baking powder

1 ½ tsp apple pie spice

1 cup apple cider

1 tsp vanilla

2 Tbsp sour cream or plain yogurt

Preheat oven to 325 degrees.  Grease and flour a 10-inch tube pan or two loaf pans. Cream butter and shortening.  Gradually all sugar, beating until light and fluffy.  Add the eggs, one at a time, beating after each addition.  Combine the next 3 ingredients; add to the creamed mixture alternately with the apple cider, beginning and ending with the dry mixture.  Mix until just blended.  Stir in the sour cream and vanilla.  Pour into the prepared pan.  Bake 1 hour and 20 minutes for the tube pan or 50-60 minutes for the loaf pans, both until a toothpick inserted comes our clean.  Cool in pan 10 minutes.  Remove from pan and cool on wire rack.

3 red apples, cut into pieces with core removed

¼ cup apple juice

½ cup brown sugar

1 tsp cinnamon

1 pound Kielbasa, sliced

Mix all ingredients together and cook over medium heat, 20 minutes.

¼ cup apple cider vinegar

2 Tbsp Dijon mustard

2 Tbsp honey

¾ tsp salt

¼ tsp freshly ground pepper

¼ cup canola oil

2 (10-ounce) packages shredded coleslaw mix

4 green onions

2 celery ribs, sliced

2 small Honeycrisp, Gala, or Pink Lady apples, chopped

Whisk together first 5 ingredients.  Gradually add oil in a slow, steady stream, whisking constantly until blended.  Stir together coleslaw mix and next 3 ingredients in a large  bowl; add vinegar mixture, tossing to coat.  Makes 8 servings.

3 lbs firm baking apples (Granny Smith, Golden Delicious, or Rome)

¼ cup sugar

½ tsp cinnamon

1 tsp vanilla extract

Peel and core apples and cut into ¼ inch slices.  Put apples into slow cooker with the sugar and cinnamon.  Stir to coat. Cover and cook until the apples are tender, but not pureed.  Stir in vanilla extract. Let cool and chill in refrigerator.  Top with roasted hazelnuts.

¼ cup sugar

¼ cup dry white wine

¼ cup water

¼ cup halved sweetened dried cranberries

1 large Granny Smith apple, diced

2 Tbsp fresh lime juice

¼ cup pomegranate seeds

¼ cup coarsely chopped toasted walnuts

1 Tbsp orange zest, loosely packed

1 Tbsp chopped fresh flat-leaf parsley

2 Tbsp extra virgin olive oil

Bring sugar, wine, and water to a boil in a small saucepan over medium heat.  Remove from heat and add cranberries.  Let stand 20 minutes, and drain.  Transfer to a bowl.  Toss together the apple and lime juice and stir into cranberries.  Stir in pomegranate seeds, walnuts, orange zest, and parsley.  Gradually stir in olive oil.  This bracing and fresh all-purpose condiment pairs well with any holiday pork roast or turkey.

8-10 tart apples, peeled and cored

1 cup firmly packed brown sugar

½ tsp cinnamon

3-4 tsp butter

2 cups flour

1 ½ cups sugar

2 tsp baking powder

2/3 cup shortening

2 eggs, slightly beaten

Preheat oven to 350 degrees.  Grease a 9 by 13 inch pan.  Slice the apples and place in the pan.  Mix the brown sugar and cinnamon; sprinkle over the apples.  Dot with butter. Combine remaining dry ingredients and shortening until crumbly.  Mix in eggs until crumb mixture is just moistened.  Put on top of the apples. The apples do not have to be totally covered.  Bake at 350 degrees for 1 hour.

6 medium apples (Granny Smith, McIntosh, or Gala)

2 cups flour

1 tsp salt

2 tsp baking powder

¾ cup shortening

½ cup milk

Brown sugar, cinnamon, sugar, and butter for filling apples

2 cups sugar

2 cups water

¼ tsp cinnamon

¼ tsp nutmeg

¼ cup butter

Peel and core apples and set in water with lemon juice to prevent browning while preparing dough and sauce.

Sauce: Heat together sugar, water, cinnamon, and nutmeg.  Boil for 5 minutes, remove from heat, and add butter.  Set aside.

Dough: Blend flour with salt and baking powder.  Cut shortening into flour mixture with pastry blender.  Stir in milk. Roll dough to ¼-inch thickness.Cut into 6 squares. Place apple in center of each square and fill center of apple with brown sugar.  Sprinkle with cinnamon and sugar, then top each with a pat of butter.  Fold dough around each apple. Place in buttered baking pan.  Pour sauce over apples and bake at 375 degrees for 35 minutes.

1 cup flour

2/3 cup coarsely ground flaxseed

3 Tbsp sugar

1 Tbsp baking powder

½ tsp salt

¼ tsp cinnamon

Dash nutmeg

2 eggs, separated

1 ¼ cups milk

1 Tbsp olive oil

1 cup pared and shredded apple

In large bowl combine flour, ground flaxseed, sugar, baking powder, salt, cinnamon, and nutmeg. In a separate bowl, lightly beat together egg yolks, milk, and oil. In another bowl, whip egg whites until stiff peaks form. Add egg yolk mixture to dry ingredients and stir until just combined.  Shred apples and add them to the batter.  Fold in egg whites. Preheat the griddle. Spray with nonstick cooking spray.  Pour 1/3 cup batter for each pancake and cook until bubbles appear, about 1 minute.  Flip and brown. Serve with sautéed apples and maple syrup or just a light dusting of powdered sugar.

2 cups graham cracker crumbs

½ cup butter, melted

½ (12-ounce) package semisweet chocolate morsels

½ (12-ounce) package  butterscotch morsels

1 cup sweetened flaked coconut

2 cups peeled and finely chopped Granny Smith apples

1 ½ cups coarsely chopped pecans

1 (14-ounce) can sweetened condensed milk

Preheat oven to 350 degrees.  Stir together graham cracker crumbs and butter; press onto bottom of lightly greased 9 by 13 inch pan.  Layer semisweet chocolate and next 4 ingredients (in order of  ingredient list) in prepared pan; drizzle with sweetened condensed milk. Bake at 350 degrees for 40-45 minutes or until deep golden brown.  Cool completely on a wire rack (about 1 hour).  Cut into bars.  Makes about 2 doz bars.

4 cups Brussels sprouts, halved

1 large red onion, cut into chunks

16-ounce kielbasa sausage, sliced into ½-inch thick rounds

2 large Yukon Gold potatoes, cut into chunks

2 baking apples, peeled, cored, and cut into chunks

6 carrots, peeled and cut into chunks

2 Tbsp olive oil

2 tsp dried sage

1 ½ tsp salt

1 tsp black pepper

Preheat oven to 400 degrees.  In a large bowl, toss together the Brussels sprouts, onion, kielbasa, potatoes, apples, and carrots.  Drizzle the oil over the mixture, then toss again.  Sprinkle in the sage, salt, and pepper.  Transfer the mixture to a large, rimmed baking sheet, arranging it in an even layer.  Bake for 45 minutes, or until everything starts to caramelize and brown at the edges.

4 cups chopped apples

1 cup honey or firmly packed brown sugar

2 eggs, beaten

½ cup oil

2 cups milk

3 ½ cups whole wheat flour

1-2 tsp cinnamon

1 tsp salt

4 tsp baking powder

½ cup wheat germ

1/3 cup chopped nuts

Put chopped apples in a bowl and pour honey or sugar over them.  In another bowl, mix together the eggs, oil, and milk.  Stir in flour, cinnamon, salt and baking powder.  Add wheat germ and stir just enough to moisten.  Fold in apples and nuts.  Bake in greased muffin cups at 350 degrees for 20-25 minutes.  Makes 24-36 mini-muffins.

Apple filling:

2 Tbsp butter

1/3 cup packed brown sugar

1 Tbsp flour

½ tsp cinnamon

1/8 – ¼ tsp nutmeg

2 cups diced, peeled apples

½ cup finely chopped nuts

Muffins:

3.4 cup butter, softened

1 ½ cups sugar

3 eggs

1 ½ tsp vanilla

3 ½ cups flour

1 ½ tsp baking powder

1 ½ tsp baking soda

¾ tsp salt

1 ½ cups (12 ounces) sour cream

Cinnamon sugar

In a saucepan, melt butter.  Stir in brown sugar, flour, cinnamon, and nutmeg until smooth.  Add apples; cook over medium-low heat for 10 minutes or until tender, stirring frequently.  Remove from heat; stir in nuts.  Cool. Preheat oven to 350 degrees.  In a mixing bowl, cream butter and sugar.  Add eggs, one at a time, beating well after each.  Beat in vanilla.  Combine dry ingredients; add to creamed mixture alternately with sour cream.  Fill greased muffin cups half full with batter; add a rounded teaspoonful of apple mixture and top with remaining batter.  Sprinkle with cinnamon-sugar. Bake at 350 degrees for 16-18 minutes or until muffins test done.  Cool for 5 minutes before removing from pans to wire racks.  Yields 2 dozen muffins.

2 Tbsp butter

2 medium-size sweet onions, thinly sliced

1 garlic clove

1 bay leaf

2 medium-size Gala or Honeycrisp apples, peeled and cut into ¼-inch thick slices

6 cups organic chicken broth

½ cup apple cider

1 medium-size russet potato, peeled and cut into ¼-inch thick slices

½ cup heavy cream

1 Tbsp fresh lemon juice

1 ½ to 2 tsp kosher salt

1 tsp freshly ground black pepper

Melt butter in a large Dutch oven over low heat.  Add onions and next 2 ingredients, and cook, stirring often, 30-35 minutes or until onions are caramel colored.  (Adjust heat to prevent scorching.)  Add apples, and cook, stirring often, 5 minutes.  Add broth and next 2 ingredients.  Increase heat to medium, and bring to a boil, stirring occasionally.  Reduce heat to medium-low, and simmer, stirring occasionally, 20-25 minutes or until apples and potato are tender.  Remove from heat, and let stand 15 minutes.  Discard bay leaf. Process mixture with a hand-held blender until smooth.  Add cream and lemon juice.  Return to low heat; simmer, stirring often, 15 minutes.  Add salt and pepper.

1 cup milk

6 eggs

2 Tbsp butter, melted

1 tsp vanilla

1 cup flour

½ tsp salt

2 (12-ounce) packages frozen escalloped apples

1 Tbsp confectioners’ sugar

1 tsp cinnamon

Vanilla yogurt or whipped topping, if desired

Preheat oven to 450 degrees F.

Combine milk, eggs, butter, and vanilla, and mix well.  Slowly add flour and salt until egg mixture is smooth.  Pour batter into 8 by 8 inch baking pan sprayed with nonstick cooking spray. Bake for 10 minutes.  Reduce heat to 350 degrees F and bake an additional 15 minutes. Meanwhile, heat apples in microwave oven according to package directions. Remove pancake from oven and fill center with apples.  Combine confectioners’ sugar and cinnamon, and sprinkle over pancake and apples. Top with vanilla yogurt or whipped topping.  Serve immediately.

6 cups peeled and thinly sliced apples    

1 Tbsp cornstarch

½ tsp cinnamon

3 Tbsp water

Topping:

1 cup oats (uncooked oatmeal)

1/3 cup brown sugar

4 Tbsp flour

½ cup peanut butter

5 Tbsp butter

Preheat oven to 350 degrees F.  Mix apple slices, cornstarch, and cinnamon gently together until well coated.  Place them in a 13 by 9 inch baking dish and drizzle them with the water. In a mixing bowl, combine all topping ingredients and stir until well blended.  Sprinkle topping over apple slices.  Bake 45-50 minutes or until apples are tender and topping is browned.

8 thick bacon slices

¼ cup maple syrup

1 ½ cups finely chopped pecans

2 (5-ounce) packages gourmet salad greens

1 large Bartlett pear

1 large Gala apple

1 cup halved seedless red grapes

4 oz Gorgonzola cheese, crumbled

Cranberry Vinaigrette (recipe below)

Preheat oven to 400 degrees.  Place a lightly greased wire rack in an aluminum foil-lined 15 by 10 inch jelly-roll pan.  Dip bacon slices in syrup, allowing excess to drip off; press pecans onto both sides of bacon.  Arrange bacon slices in a single layer on rack, and bake 20 minutes; turn bacon slices, and bake 5-10 more minutes or until browned and crisp.  Remove from oven, and let stand 5 minutes.  Cut bacon crosswise into 1-inch pieces. Place salad greens on a serving platter.  Cut pear and apple into thin slices; toss with salad greens.  Top with grapes, cheese, and bacon. Serve salad with Cranberry Vinaigrette.

Cranberry Vinaigrette

1 cup canned whole-berry cranberry sauce

1 tsp orange zest

½ cup fresh orange juice

¼ cup balsamic vinegar

¼ cup olive oil

1 Tbsp light brown sugar

2 tsp grated fresh ginger

½ tsp salt

Whisk together all ingredients in a medium bowl until blended and smooth.

2 1/3 cups finely chopped lightly toasted pecans, divided

2 cups flour

2 tsp baking soda

2 tsp apple pie spice

½ tsp salt

3 large eggs, lightly beaten

2 cups sugar

¾ cup vegetable oil

¾ cup buttermilk

2 tsp vanilla extract

2 cups peeled and grated Granny Smith apples

1 ½ cups grated carrots

2/3 cup plus 2 Tbsp Apple Cider Caramel Sauce (recipe below)

Mascarpone Frosting (recipe below)

Preheat oven to 350 degrees.  Sprinkle 1 1/3 cups toasted pecans into 2 well-buttered shiny 9-inch round cake pans; shake to coat bottom and sides of pans. Stir together flour and next 3 ingredients. Stir together eggs and next 4 ingredients in a large bowl until blended.  Add flour mixture, stirring just until blended.  Fold in apples, carrots, and remaining 1 cup pecans.  Pour batter into prepared pans.

Bake at 350 degrees for 30-35 minutes or until a wooden pick inserted in center comes out clean.  Cool in pans 10 minutes.  Remove from pans to wire racks and cool completely (about 1 hour).  Place 1 cake layer, pecan side down, on a serving plate.  Spread top of cake layer with 2/3 cup Apple Cider Caramel Sauce; top with remaining cake layer, pecan side down.  Spread Mascarpone Frosting over top of cake.  Drizzle 2 Tbsp Apple Cider Caramel Sauce over frosting, and swirl sauce into frosting.  Serve immediately.

Apple Cider Caramel Sauce

1 cup apple cider, freshly pressed if available

1 cup firmly packed light brown sugar

½ cup butter

¼ cup heavy cream

Cook cider in a 3-qt saucepan over medium heat, stirring often, 10 minutes or until reduced to ¼ cup.  Stir in remaining ingredients.  Bring to a boil over medium-high heat, stirring constantly.  Boil, stirring constantly, for 2 minutes.  Remove from heat, and cool completely.  Refrigerate up to 1 week.  To reheat, microwave at HIGH 10-15 seconds or just until warm; stir until smooth.

3 cups apples

½ cup sugar

2 Tbsp flour

1 dash cinnamon

1 unbaked pie shell

Crumbs:

½ cup brown sugar

½ cup flour

3 Tbsp butter

Mix first four ingredients together; put in unbaked pie shell.  Mix crumbs and put on top.  Bake at 400 degrees F for 15 minutes, then turn down to 350 degrees until done, when apples are soft in the center of the pie.

4 cups flour

1 tsp salt

1 tsp baking powder

1 cup shortening

4 egg yolks

2 Tbsp lemon juice

8-10 Tbsp cold water

Filling:

7 cups apples, peeled and finely chopped

2 cups sugar

¼ cup flour

2 tsp cinnamon

Dash nutmeg

Glaze:

1 cup confectioners’ sugar

1Tbsp milk

1Tbsp lemon juice

In a large bowl, combine flour, salt, and baking powder.  Cut in shortening until mixture resembles coarse crumbs.  In a small bowl, whisk egg yolks, lemon juice, and water; gradually add to flour mixture, tossing with a fork until dough forms a ball.  Divide in half. Chill for 30 minutes. Roll out one portion of dough between two large sheets of waxed paper into a 17 by 12 inch rectangle.  Transfer to an ungreased 15 by 10 by 1 inch baking pan.  Press pastry onto the bottom and up the sides of pan; trim pastry even with the top edge of the pan.

In a large bowl, toss the apples, sugar, flour, cinnamon, and nutmeg; spread over crust.  Roll out remaining pastry to fit top of pan; place over filling.  Trim edges; brush edges between pastry with water or milk; pinch to seal.  Cut slits in top.Bake at 375 degrees for 45-50 minutes or until golden brown.  Cool on a wire rack.  Combine glaze ingredients until smooth; drizzle over bars before cutting.  Yields about 2 dozen.

2/3 cup sugar

¾ tsp cinnamon

¼ tsp nutmeg

6 cups tart apples, peeled, cored, thinly sliced

¼ cup raisins

1 ½ tsp lemon zest

2/3 cup biscuit/baking mix

¼ cup firmly packed brown sugar

1/3 cup butter, melted

Cheddar cheese slices

Preheat oven to 350 degrees.  In a large bowl, combine the sugar, cinnamon, and nutmeg.  Add apples, raisins, and lemon zest; toss to coat.  Transfer to a greased 8-inch square baking dish. In a small bowl, combine baking mix and brown sugar.  Sprinkle over apples; drizzle with butter.  Bake at 350 degrees for 55-60 minutes or until golden brown.  Serve with cheese slices.

2 hot peppers

5 onions

1 Tbsp salt

1 cup boiling water

14 large red apples, chopped

1 quart vinegar

1 cup sugar

1 Tbsp whole allspice

1 Tbsp whole cloves

1 stick cinnamon

Grind peppers and onions.  Add salt and water.  Let stand for 15 minutes, then drain. Add apples, vinegar, sugar, and spices (in a cloth bag).  Cook for 15 minutes and then remove spices.  Pour into hot jars.

6 medium apples, peeled and chopped

Pastry:

2 cups flour

2 ½ tsp baking powder

½ tsp salt

2/3 cup shortening

½ cup milk

¼ cup melted butter

½ cup firmly packed brown sugar

½ tsp cinnamon

Syrup:

2 cups firmly packed brown sugar

2 cups water

¼ cup butter

¼ tsp cinnamon

To make pastry, mix flour, baking powder, and salt together.  Cut shortening into dry ingredients.  Sprinkle milk over mixture and press together lightly, working dough only enough to hold together. Roll pastry in one large piece ¼-inch thick.  Spread with melted butter and ½ cup brown sugar to which ½ tsp cinnamon has been added. Spread apples over brown sugar and roll up as a jelly roll.  Cut into slices 1 ¼-inches thick.  Place slices in greased baking pan 1-inch apart. To make syrup, cook brown sugar, water, and cinnamon for 5 minutes.  Remove from heat and add butter. Pour syrup over slices in baking pan.  Bake at 375 degrees for 35-40 minutes.

4 apples, peeled and cut into thick slices

½ cup unsweetened apple juice

2 cups blackberries

1 cup water

2 Tbsp blackberry preserves

1 cup sugar

4 tsp arrowroot starch

2 ¼ cups flour

1 ½ tsp baking powder

10 Tbsp butter, room temperature

1/3 cup confectioners’ sugar

1 egg

½ tsp vanilla

1 cup walnut halves

Whipped cream, optional

Combine apples and juice in a large saucepan over medium heat.  Cover and simmer 6-10 minutes or until apples are tender. Drain, reserving juice and apples.  Measure 2 cups apple slices and set aside.  Additional juice and apples can be used for another purpose.  Combine berries, water, and preserves in medium saucepan. Combine sugar and arrowroot powder in a small bowl and then stir into berry mixture.  Cook over medium heat and simmer until thickened (6-10 minutes).  Set aside and let cool to room temperature. Preheat oven to 375 degrees. Sift together flour and baking powder in a small bowl.  In a large bowl, cream butter and confectioners’ sugar until fluffy.  Add egg and vanilla. Stir in sifted dry ingredients to form a soft dough.  Divide dough into two parts, with one part being slightly larger than the other.  On a board on top of wax paper, roll the larger piece of dough out into a 12-inch circle. Put pastry into a 9-inch pie pan. Add reserved apples.  Top with walnut halves.  Pour berry mixture over walnuts. Roll remaining dough out to a 9-inch circle.  Place over filling and press top and bottom pastry edges together to seal.  Prick top over with fork. Put pie pan on top of baking sheet in case of spillover.  Bake for 50-60 minutes or until pastry in golden and filling is bubbly.  Serve warm with whipped cream, if desired.

Crust:

½ cup butter, softened

1/3 cup sugar

¼ tsp vanilla

1 ½ cups flour

Filling:

8 ounces cream cheese

¼ cup sugar

1 egg, beaten

1 tsp vanilla

Topping:

1/3 cup sugar

½ tsp cinnamon

4 cups chopped apples

¼ cup chopped nuts, optional

Crust:  Cream butter, vanilla and sugar together.  Blend in flour and spread dough on bottom and sides of 9 by 13 inch pan.

Filling:  Combine sugar and cream cheese and mix well.  Add beaten egg and vanilla.  Pour over dough.

Topping:  Combine sugar and cinnamon.  Toss apples in the sugar-cinnamon mixture.  Spoon mixture over cheese layer in pan.  Sprinkle with nuts, if desired.  Bake at 350 degrees until done.  Loosen torte from rim of pan.  Cool before serving.

1 can (6 ½ ounce) tuna, packed in water and drained

1 large apple

¼ cup vanilla yogurt

1 tsp mustard

1 tsp honey

6 slices whole wheat bread

3 lettuce leaves

Wash and peel the apple.  Chop into small pieces.  Drain the water from the can of tuna.  Put the tuna, apple, yogurt, mustard, and honey in a medium bowl.  Stir well. Spread ½ cup of tuna mixture onto each of 3 slices of bread.  Top each sandwich with a washed lettuce leaf and slice of bread.  Serve.

3 eggs

1 cup vegetable oil

2 cups sugar

1 tsp vanilla

4 cups grated apples, unpeeled

2 cups flour

1 tsp baking soda

½ tsp salt

1 tsp cinnamon

½ cup raisins

¾ cup chopped walnuts

Preheat oven to 350 degrees.  Beat eggs and oil until foamy.  Add sugar and vanilla and beat.  Then add apples and beat slightly.  Sift together dry ingredients.  Add raisins and nuts to flour mixture.  Add flour mixture to egg mixture and beat slightly.  Pour into 9 by 13 inch baking pan that has been greased and floured.  Bake at 350 degrees for 30-35 minutes.  Frost with frosting recipe below.

Frosting

5 Tbsp flour

1 cup milk

¾ cup butter

1 cup confectioners’ sugar

1 tsp vanilla

½ cup chopped walnuts

Mix flour and milk in a saucepan and heat over medium heat until thick.  Chill in refrigerator.  Beat in mixer bowl with butter, sugar, and vanilla until mixture is light and fluffy, about 5 minutes.  Spread on cooled cake, and sprinkle with walnuts.

Cream Cheese Filling:

1 (8-ounce) package cream cheese, softened

¼ cup butter, softened

½ cup sugar

1 large egg

2 Tbsp flour

1 tsp vanilla extract

Apple Cake Batter:

1 cup finely chopped pecans

3 cups flour

1 cup sugar

1 cup firmly packed light brown sugar

2 tsp cinnamon

1 tsp salt

1 tsp baking soda

1 tsp nutmeg

½ tsp allspice

3 large eggs, lightly beaten

¾ cup canola oil

¾ cup applesauce

1 tsp vanilla extract

3 cups peeled and finely chopped Gala apples

Praline Frosting:

½ cup firmly packed light brown sugar

¼ cup butter

3 Tbsp milk

1 tsp vanilla extract

1 cup powdered sugar

Prepare filling:  Beat first 3 ingredients at medium speed with an electric mixer until blended and smooth.  Add egg, flour, and vanilla; beat just until blended. Prepare batter:  Preheat oven to 350 degrees.  Bake pecans in a shallow pan for 8-10 minutes or until toasted and fragrant, stirring halfway through.  Stir together 3 cups flour and next 7 ingredients in a large bowl; stir in eggs and next 3 ingredients, stirring just until dry ingredients are moistened.  Stir in apples and pecans. Spoon two-thirds of apple mixture into a greased and floured 14-cup Bundt pan.  Spoon Cream Cheese Filling over apple mixture, leaving a 1-inch border around edges of pan.  Swirl filling through apple mixture using a paring knife.  Spoon remaining apple mixture over Cream Cheese Filling.

1 large crisp-tart apple, cored and chopped

1 bell peppers, cored and chopped

1 jalapeno pepper, chopped

1 clove garlic, minced

¼ cup chopped fresh mint

¼ cup chopped fresh cilantro

2 Tbsp cider vinegar

1 Tbsp lime juice

Salt and ground black pepper

In a medium bowl, toss together the apples, peppers, jalapeno, garlic, mint, cilantro, vinegar, and lime juice.  Season with salt and pepper.  Serve with chips or crackers, or add to sandwiches and hamburgers.

4 Granny Smith apples, peeled, cut into ½ inch thick round slices

4 passion fruit, halved

1/2 cup  caster sugar

2 strips lemon rind

Greek-style yoghurt, to serve
 

Stir the apples, passion fruit pulp, sugar, lemon rind and 1/2 cup water in a large saucepan over a medium heat until the sugar dissolves. Cover and bring to the boil. Reduce the heat to low and simmer, uncovered, for 15 minutes or until tender. Serve warm or chilled with a dollop of yoghurt.

1 cup flour

1 cup packed brown sugar

½ cup butter softened

¾ cup of rolled oats

Topping: Cut in butter until crumbly, add flour, brown sugar, and rolled oats. Mix.

In 9 inch square baking pan, dump 4 cups of apples mixed with 1 cup of sugar, 1 tsp of vanilla and one tsp of cinnamon (more to taste). Add one cup of thawed aronia berries. Carefully fold together. Sprinkle topping evenly over apple/aronia mixture. Bake at 350 degrees for 60 to 70 minutes or until apples are tender. Put cookie sheet under to make cleanup easier.

*Best served warm.

3 lbs boneless pork shoulder (butt) roast, cut into 2-inch cubes, trimmed

2 Tbsp oil

½ tsp salt

¼ tsp pepper

2 onions, chopped

2 carrots, peeled and cut into ½-inch rounds

2 Granny Smith apples, peeled, cored, and quartered

¾ cup apple cider

½ tsp dried thyme

¼ tsp allspice

¼ tsp rubbed sage

Heat oil in large skillet over medium-high heat.  Add pork cubes and brown on all sides, turning as needed, about 5 minutes.  Transfer pork to plate, season with salt and pepper.  Add onions, carrots, and apples to skillet and cook, stirring often, until onions begin to brown, about 5-6 minutes.  Transfer to a 3 1/2-qt slow cooker and top with pork cubes.  Add apple cider, thyme, allspice and sage to skillet.  Bring to a simmer, scraping up brown bits on bottom of skillet; add to the slow cooker.  Cover and slow-cook until pork is tender, about 6-7 hours on low.  Using a slotted spoon, transfer meat to a serving bowl, cover to keep warm.  Skim off fat from surface of cooking liquid.  In food processor or blender, puree cooking liquid and solids until smooth.  Pour sauce over meat, stir gently, and serve immediately.

½ acorn squash, peeled, seeds removed and cut into chunks

1 apple, peeled, cored, and cut into chunks

Cinnamon

Throw the squash and apple chunks into a steamer basket.  Put some water in the bottom of the pot and steam until soft, about 20 minutes or so.  Take bites of the food to test if they are done enough.  Remove the chunks from the steamer basket and put into a food processor.  Reserve the liquid used in steaming. Use the food processor to puree the chunks, adding the reserved liquid to achieve the desired consistency.  Add a dash of cinnamon. Once at the preferred consistency, spoon into ice cube trays and freeze.  Each ice cube section holds about two tablespoons worth of puree.  When needed, remove the desired number of cubes and microwave in 10 second intervals.

6 baking apples, such as Fuji or Gala

½ cup walnuts, toasted and broken

¾ cup chopped dates

Zest of 1 orange

2 Tbsp honey

1 Tbsp chopped fresh mint

Preheat oven to 350 degrees.  Mist a 9 by 9 inch baking pan with cooking spray. Core the apples using an apple corer or a melon baller, leaving the apple otherwise whole.  Scoop out a little bit of extra apple at the center to create a cavity inside about the size of a walnut.  Arrange the apples standing upright in the prepared pan. In a medium bowl, combine the walnuts, dates, orange zest, honey and mint.  Knead the mixture together with your hands until it is well combined.  Spoon some of the mixture into the cavity of each of the apples, packing it into the center.  Bake for 40-45 minutes, or until the apples are tender when pierced with the tip of a paring knife.

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