Baked Apple Pudding

From "Clayton's Quaker Cook-Book Being a Practical Treatise on the Culinary Art Adapted to the Tastes and Wants of all Classes", 1883.

• Two cups oatmeal or cracked wheat; 
• 2 eggs; 
• 1 tablespoonful butter; 
• 1 pint milk; 
• three medium-sized apples; 
• a little suet; 
• cinnamon to flavor; 
• sweeten to taste. 

Beat sugar, eggs, and milk together; stir in the meal, and then add the other ingredients, the apples last, after reducing to small pieces. Bake until well set. 

To be eaten with or without sauce.

French Apple Fritters

Pare and core some fine large pippins, and cut them into round slices. Soak them in brandy for two or three hours. Make a batter, in the proportion of four eggs to a table-spoonful of olive-oil, a table spoonful of rose-water, the same quantity of brandy, the same quantity of cold water. Thicken the batter with a sufficient quantity of flour stirred in by degrees, and mix it two or three hours before it is wanted, that it may be light by fermentation.

Put some butter into a frying-pan. Dip each slice of apple into the batter, and fry them brown. Then drain them, grate white sugar over them, and send them to table.

Peach Fritters may be made in the same way, but the peaches must be cut into quarters.

Apple and Red Onion Salad

This is recipe from the US Military's "Grill Sergeants" program at the Pentagon Channel

Bouquet of Greens with Apple, Red Onion and Balsamic Walnut Vinaigrette

2 cups spring mix or baby field greens
1 ea, 4 strips cucumber (shaved lengthwise)
1 ea Fuji apple (cut into wedges)
1 ea red onion (halved then sliced)
1/2 cup walnuts (toasted)
4 oz fresh goat cheese
Optional crouton

Gather 1/2 cup of field greens and wrap them with cucumber slice. Arrange apple, onion, walnuts, and cheese around bouquet. Yield: 4 servings

Balsamic Walnut Vinaigrette

1 ea shallot, minced
3 Tbsp balsamic vinegar
2 tsp Dijon Mustard
1/3 cup extra virgin olive oil
1/3 cup walnut oil
To taste salt and pepper

Whisk together shallot, balsamic, and dijon mustard. Add the walnut and olive oil in a slow stream while constantly whisking. Season with salt and pepper.

Apples a la Comtesse

Choose eight rennet apples of equal size ; peel them ;scoop them rather deeply but not through to the opposite side. Pound finely in a mortar 2 oz. of sweet almonds (peeled), the juice of a lemon ; add 3 oz. of powdered sugar, one whole egg, one dessert-spoonful of cream. Fill the hollow of the apples with this mixture, covering the opening where the apple has been scooped out ; arrange them in a dish that has been thickly buttered; sprinkle with sugar, a table-spoonful of water.

Bake from twenty-five to thirty minutes. Send to table in the dish in which they have been baked.

Fig and Apple Cobbler

From "The Story of Crisco", by Marion Harris Neil, Eleventh Edition, 1916.

Nearly fill Criscoed baking dish with equal amounts of sliced apples and chopped figs, arranging them in layers; add 1 cup water, strained juice 1 lemon and cover with Crisco biscuit dough about 1 inch thick. Place on range, cover tightly with a pan and simmer 30 minutes. Lift cover carefully, make an opening in middle of crust, and pour in another 1/2 cup water, 2 tablespoons Crisco, and 1 cup scraped maple sugar.

Sprinkle a little maple sugar over top of pudding before serving it.

Austrian Apple Strudel

Mix 1 pint of flour with 1/2 cup of water, 4 ounces of butter, 3 eggs and a pinch of salt to a stiff dough; then roll out as thin as possible. Pour over some melted butter; cover with chopped apples and raisins. Sprinkle with sugar and cinnamon. Make a large roll; bake in a buttered baking-pan with flakes of butter on top until brown.

Baked Apple Dumplings

Sift a pint of flour with a teaspoonful of baking powder and half a teaspoonful of salt. Put a quarter of a pint of butter into it and chop it fine with a knife; mix it well—do not use the hands; then add milk enough to moisten it, about a quarter of a pint.

Dust a pastry board with flour, take the dough from the bowl, roll lightly into a sheet about an eighth of an inch thick, cut into squares large enough to hold an apple. Pare and core medium sized cooking apples, fill with sugar and a little cinnamon, put in the middle of the square and draw the corners up over the apples, moistening them with a little white of egg or water to make them stick. Brush over the dumplings with beaten egg and bake in a good oven.

The time will depend upon the apples—about half an hour. Serve with cream.