Just Apple Recipes

Apple and Red Onion Salad

2012-01-11T07:57:00.001-08:00

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

2011-08-28T08:57:00.000-07:00

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

2011-07-31T07:53:00.000-07:00

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

2011-05-28T09:04:00.000-07:00

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

2010-02-14T09:15:00.001-08:00

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.

Southern-Style Apple Cobbler with Brandy Sauce

2009-11-16T07:30:00.000-08:00

Line a skillet or deep pie pan—it must be three inches deep at least, liberally with short crust, rolled rather more than a quarter-inch thick. Fit well, then prick all over with a blunt fork. Fill with the prepared fruit, put on an upper crust a quarter-inch thick and plenty big enough, barely press the crust edges together, prick well with a fork all over the top, and cook in a hot oven half to three-quarters of an hour, according to size. Take up, remove top crust, lay it inverted upon another plate, sweeten the hot fruit liberally, adding if you like, a spoonful of brandy, adding also a good lump of the best butter. Mix well through the fruit, then dip out enough of it to make a thick layer over the top crust. Grate nutmeg over, or strew on a little powdered cinnamon. A few blades of mace baked with the fruit accent the apple flavor beautifully.

Serve cobbler hot or cold. If hot, serve with it hard brandy sauce, made by creaming together a cup of sugar, a tablespoonful of butter, then working in two tablespoonfuls of brandy or good whiskey. Right here is perhaps the place to say once for all, good whiskey is far and away better in anything than poor brandy. Thick sweet cream whipped or plain, sets off cold cobbler wonderfully to the average palate.

From "Dishes and Recipes of the Old South", 1913.

Apple Rine Fritters

2009-09-04T12:21:00.001-07:00

* 1 cup sifted flour
* 1½ teaspoons baking powder
* 2 tablespoons sugar
* ½ teaspoon salt
* ¾ cup milk
* 1 egg
* 4 large apples

Sift dry ingredients. Add milk and egg. Beat well. Peel and core apples and slice in rings about ¼ inch thick. Dip rings in batter and drop into skillet containing ½ inch of hot melted shortening. Fry until golden brown on both sides. Drain on paper towel. Mix sugar and cinnamon together and sprinkle over fritters. Makes 16 to 20.

Pennsylvania Dutch Apple Butter

2009-06-15T17:21:00.001-07:00

* 4 qts. apples
* 2 qts. apple cider
* 2 cups sugar
* 2 cups dark corn syrup
* 1 tsp. cinnamon

Boil the cider until reduced to 1 quart. Pare the apples and slice thin. Put the apples into the cider and cook very slowly, stirring frequently, until it begins to thicken. Add sugar, syrup and cinnamon and continue to cook until thick enough to spread when cool.

Makes 5 to 6 pints.

Apple Recipes: Southern Apple Toddy

2009-06-12T08:33:00.000-07:00

Wash and core, but do not peel, six large, fair apples, bake, covered, until tender through and through, put into an earthen bowl and strew with cloves, mace, and bruised ginger, also six lumps of Domino sugar for each apple. Pour over a quart of full-boiling water, let stand covered fifteen minutes in a warm place. Then add a quart of mellow whiskey, leave standing ten minutes longer, and keep warm.

Serve in big deep goblets, putting an apple or half of one in the bottom of each, and filling with the liquor. Grate nutmeg on top just at the minute of serving.

From "Dishes and Beverages of the Old South", Martha McCulloch Williams, 1913.

Rolled Oats with Apples

2009-02-19T11:19:00.000-08:00

The combination of rolled oats and apples is rather unusual, still it makes a dish that lends variety to a breakfast or a luncheon. Such a dish is easily digested, because the apples supply to it a considerable quantity of cellulose and mineral salts.

(Sufficient to Serve Six)

* 2/3 c. rolled oats
* 2 c. boiling water
* 1/2 tsp. salt
* 6 medium-sized apples
* 1 c. water
* 1/2 c. sugar

Stir the rolled oats into the boiling salted water and cook them until they set; then place them in a double boiler and cook for 2 to 4 hours. Pare and core the apples, and then cook them whole in a syrup made of 1 cupful of water and 1/2 cupful of sugar until they are soft, but not soft enough to fall apart. To serve the food, place it in six cereal dishes. Put a large spoonful of the cooked oats in each dish, arrange an apple on top of the oats, and then fill the hole left by the core with rolled oats. Over each portion, pour some of the syrup left from cooking the apples, and serve hot with cream.

Cold Pork with Fried Apples

2009-02-05T08:39:00.000-08:00

A combination that most persons find agreeable and that enables the housewife to use up left-over pork, is cold pork and fried apples. To prepare this dish, remove the cores from sour apples and cut the apples into 1/2-inch slices. Put these in a frying pan containing hot bacon fat and fry until soft and well browned. Slice cold pork thin and place in the center of a platter. Arrange the apples around the pork in a border.

Apple Recipes: Apple Souffle

2009-01-27T13:15:00.001-08:00

4 eggs
4 apples
2 oz. of castor sugar (or more if the apples are very sour)
1 gill of new milk or half milk and half cream
1 oz. of cornflour
juice of 1 lemon.

Pare, cut up, and stew the apples with the sugar and lemon juice until they are reduced to a pulp. Beat them quite smooth, and return them to the stewpan. Smooth the cornflour with the milk, and mix it with the apples, and stir until it boils; then turn the mixture into a basin to cool. Separate the yolks from the whites of the eggs; beat the yolks well, and mix them with the apple mixture. Whisk the whites to a stiff froth, mix them lightly with the rest, and pour the whole into a buttered Soufflé tin. Bake for 20 minutes in a moderately hot oven, and serve at once.

Apple Butter Pie

2008-10-05T06:50:00.000-07:00

* ½ cup apple butter
* 2 eggs
* ½ cup sugar
* 1½ tblsp. cornstarch
* 1 tsp. cinnamon
* 2 cups milk
* Pastry for 9 inch crust and strips for top

Combine apple butter, beaten eggs, sugar, cornstarch and cinnamon and mix well. Add the milk gradually to the mixture and blend well. Pour into unbaked pie shell. Top with “lattice” made from ½ inch wide strips of crust. Bake at 350-f, 35 minutes.

From "Pennsylvania Dutch Cooking"

Cider Applesauce

2008-08-21T07:02:00.001-07:00

Boil four quarts of new cider until it is reduced to two quarts; then put into it enough pared and quartered apples to fill the kettle; let the whole stew over a moderate fire four hours; add cinnamon if liked. This sauce is very fine with almost any kind of meat.

Apples Stewed Whole

2008-08-20T05:33:00.000-07:00

Take some nice, tart cooking apples, pare and put them into a saucepan with the juice of two lemons and the rind of one; cover with water, cook slowly until they can be pierced with a straw, take them from the water with a draining spoon. Make a syrup, allowing half a pound of sugar to a pound of fruit, use as much of the water the apples were cooked in as will dissolve the sugar; when it comes to a boil add the apples and cook until clear.

Take the apples out, core them and fill with a fruit jelly, if liked, boil down the syrup and pour over the fruit. Serve very cold with whipped or plain cream. Bartlett pears may be cooked in the same manner, serving them whole.

Apple Sauce II

2008-08-19T06:36:00.000-07:00

When you wish to serve apple sauce with meat prepare it in this way: Cook the apples until they are very tender, then stir them thoroughly so there will be no lumps at all; add the sugar and a little gelatine dissolved in warm water, a tablespoonful in a pint of sauce; pour the sauce into bowls, and when cold it will be stiff like jelly, and can be turned out on a plate. Cranberry sauce can be treated in the same way. Many prefer this to plain stewing.

Apples cooked in the following way look very pretty on a tea-table, and are appreciated by the palate. Select firm, round greenings; pare neatly and cut in halves; place in a shallow stewpan with sufficient boiling water to cover them, and a cupful of sugar to every six apples. Each half should cook on the bottom of the pan, and be removed from the others so as not to injure its shape. Stew slowly until the pieces are very tender; remove to a dish carefully; boil the syrup half an hour longer; pour it over the apples and eat cold. A few pieces of lemon boiled in the syrup adds to the flavor. These sauces are a fine accompaniment to roast pork or roast goose.

This vintage recipe is from "The White House Cookbook"

Fried Apples and Onions

2008-08-18T06:57:00.000-07:00

Take one part onion to two parts apple. Slice the apples without paring, and slice the onions very thin. Fry together in butter, keeping the frying pan covered, to hold the steam which prevents burning. A very slight sprinkling of sugar seems to give an added flavor. Add just as it is to be taken up or else it will burn.

Apple Sponge Pudding

2008-08-17T06:21:00.001-07:00

One cup of sifted pastry flour and sift it with one level teaspoon of baking-powder. Beat the yolks of three eggs until light colored, add one cup of sugar and the juice of one lemon. Fold in the stiffly beaten whites of the three eggs and then the flour. Spread the batter thinly on a large shallow pan and bake about twenty minutes in a moderate oven. Turn out of the pan, trim off any hard edges, spread with stewed, sweetened, and flavored apples, and roll up at once like a jelly roll. Serve with a liquid sauce or a syrup made from sugar and water.

Deep-Dish Apple Pie

2008-08-16T12:05:00.000-07:00

This is the genuine English Apple Pie--they would call ours an apple tart. It is made in oval baking-dishes of thick yellow ware, about two and one-half or three inches deep, and with flat rims an inch in width.

The first thing to do is to invert a teacup--preferably one without a handle--in the bottom of the dish, then core and pare sour, juicy apples--any number, from six to a dozen, depending on the size of the family and the dish--and divide them in eighths. Arrange these in alternate layers with sugar in the dish, with a generous sprinkling of whole cloves over each layer, and pile, layer on layer, until not another bit of apple can go in anywhere without toppling out. The apples are piled up as high again as the depth of the dish, or higher.

Now lay over all a very rich biscuit dough, lightly rolled out to one-fourth inch in thickness. Decorate this with leaves, or other cut-out designs, and arrange them over the covering and moisten the under sides with water, to make them adhere during the baking. Place long strips of the dough over the brim of the pie-dish, and press with the bowl of a spoon in concentric designs.

Bake in a moderate oven for an hour. Pieces of the crust are cut off for serving, and spoonfuls of the apple pulp are served with them on the plate, then, as soon as convenient the inverted cup is removed, and the rich liquid collected under it is spooned over each serving of crust and apples.

Joe Tilden's Apple Brown Betty

2008-08-15T09:27:00.000-07:00

Cover the bottom of a baking dish with bread crumbs, over which place a layer of thinly sliced tart apples. Sprinkle thickly with sugar and small pieces of butter, cinnamon and nutmeg, then cover with bread crumbs and repeat the layers until the dish is filled, having a layer of crumbs sprinkled with bits of butter on top. Then pour over all three-quarters of a cup of molasses thinned with a little hot water.

Bake until the apples are tender and the top is well browned.

This vintage recipe is from "Joe Tilden's Recipes for Epicures", 1907. Major Joseph Tilden was in his time one of the most famous Bohemians and epicureans of the Pacific Coast.

Baked Apple Slices

2008-08-12T06:56:00.000-07:00

2 oranges
2 Tbsp honey
¼ tsp ground cinnamon
¼ tsp ground cloves
3 Granny Smith apples, peeled, cored, and cut into ½-inch slices
5 Tbsp raisins
¼ cup chopped walnuts, divided
¼ cup vanilla yogurt, low-fat

1. Preheat the oven to 500°F.
2. Grate the zest of one of the oranges and set aside.
3. Squeeze the juice from both oranges into a small bowl. Stir the honey, cinnamon, cloves, and half the zest into the juice.
4. Lay half the apple slices in a glass baking dish. Scatter the raisins and 2 tablespoons of the walnuts on top. Pour on half the juice mixture and top with the remaining apples and juice. Combine the remaining 2 tablespoons of walnuts with the orange zest and scatter over the top.
5. Cover lightly with foil, and bake 30 minutes or until the apples are soft and the juices, bubbly. Serve warm or cold with a dollop of low-fat vanilla yogurt.

Apple Toddy II

2008-08-11T06:44:00.000-07:00

Prepare six cored apples by sticking a dozen cloves in each and baking slowly until soft. Put them in a stone jar and pour over them a toddy made of two quarts of whiskey, one quart of brandy, one pint of rum and three cups of water, sweeten to taste and cover closely, allowing the mixture to blend for a week before using.

This vintage recipe is from "Joe Tilden's Recipes for Epicures", 1907. Major Joseph Tilden was in his time one of the most famous Bohemians and epicureans of the Pacific Coast.

Apple Slump

2008-08-11T05:55:00.000-07:00

Fill a deep baking dish with apples, pared, cored and sliced. Scatter on a little cinnamon and cover with good paste rolled a little thicker than for pie. Bake in a moderate oven until the apples are done, serve in the same dish, cutting the crust into several sections. Before cutting, the crust may be lifted and the apples seasoned with butter and sugar, or the seasoning may be added after serving. A liquid or a hard sauce may be served with the slump. If the apples are a kind that do not cook easily bake half an hour, then put on the crust and set back in the oven.

This vintage recipe is from "Good Things to Eat as Suggested by Rufus, A Collection of Practical Recipes for Preparing Meats, Game, Fowl, Fish, Pudding, Pastries, etc., by Rufus Estes", 1911. Mr. Estes was a chef with the Pullman Railcar Company and then with the Subsidiary Companies of United States Steel in Chicago.

Apple Tarts

2008-06-10T08:54:00.001-07:00

Roll rich pie crust thin as for pies. Cut into rounds, pinch up the edge half an inch high and place in muffin rings. Put into each one a tablespoonful of apple sauce and bake in a hot oven for twenty minutes.

Beat the white of an egg to a stiff froth and add two tablespoonfuls of sugar. Drop a spoonful on the top of each and brown quickly in a hot oven.

Fannie Farmer Apple Pie

2008-06-08T06:20:00.001-07:00

4 or 5 sour apples
1/3 cup sugar
1/8 teaspoon salt
1/4 teaspoon grated nutmeg
1 teaspoon butter
1 teaspoon lemon juice
Few gratings lemon rind

Line pie plate with paste. Pare, core, and cut the apples into eighths, put row around plate one-half inch from the edge, and work towards centre until plate is covered; then pile on remainder. Mix sugar, nutmeg, salt, lemon juice, and grated rind, and sprinkle over apples. Dot over with butter. Wet edges of under crust, cover with upper crust, and press edges together.
Bake forty to forty-five minutes in moderate oven. A very good pie may be made without butter, lemon juice, and grated rind. Cinnamon may be substituted for nutmeg. Evaporated apples may be used in place of fresh fruit. If used, they should be soaked over night in cold water.

This recipe is from the "Boston Cooking School Cookbook", 1921, by Fannie Farmer

Porcupine Apples

2008-06-07T07:31:00.000-07:00

6 large apples
1 c. sugar
1 c. water
2 doz. almonds
Currant jelly

Wash, core, and pare the apples. Make a syrup by bringing the sugar and water to the boiling point. Put the apples into the syrup, cook on one side for several minutes, and then turn and cook on the other side. Do not allow the apples to cook completely in the syrup, but when they are still hard remove them and continue to boil the syrup down.

Set the apples in a shallow pan, stick the almonds, which should be blanched, into them so that they will project like porcupine quills, sprinkle them with sugar, and bake in the oven until they are soft and the almonds slightly brown. Remove from the oven, fill the center of each with currant jelly, pour the juice over them, and serve.

Apple Sauce

2008-06-07T07:29:00.000-07:00

10 medium-sized apples
1/2 c. water
1 c. sugar

Wash the apples, cut them in quarters, remove the cores, and, if desired, peel them. Put them into a saucepan, add the water, and allow them to cook until they are very soft. If the apples are inclined to be dry, a little more water may be necessary. When done, force them through a colander or a sieve, add the sugar to the pulp, and return to the stove. Cook until the sugar is completely dissolved and, if necessary, until the apple sauce is slightly thickened, stirring frequently to prevent scorching. Remove from the heat, and season with lemon peel cut fine, cinnamon, or nutmeg.

If there are apples in supply that do not cook well for apple sauce, they may be peeled, quartered, and cored, and cooked with the sugar and water. Then, instead of being forced through a sieve, they should be allowed to remain in pieces in the syrup.

Apple Tuna Sandwich

2008-06-04T07:10:00.001-07:00

2 6 oz cans unsalted tuna in water, drained
1 medium apple chopped
1 celery stalk, peeled and chopped
1/4 cup low fat vanilla yogurt
1 tsp prepared mustard
1 tsp honey
6 slices whole wheat bread
6 lettuce leaves
6 slices tomato

Combine and mix the tuna, apple, celery, yogurt, mustard and honey. Spread 1/2 cup of the mixture on three bread slices. Top each slice of bread with lettuce, tomato and remaining bread. Cut sandwiches in half or as desired.

Preparation Time: 10 minutes
Number of Servings: 3
Cups of Fruits and Vegetables Per Person: 0.75

Spiced Apples a la Lyman

2008-05-23T08:22:00.000-07:00

6 large apples
3/4 cup sugar
1 teaspoonful cinnamon
1/4 teaspoonful salt,
1/4 cup water

Arrange cored and pared apples in baking dish, mix sugar, salt and cinnamon and fill cavities. Add water, bake till apples are soft, basting repeatedly with syrup in dish. Remove, cool, pile meringue on top of each apple. Back to oven and bake for eight minutes. Chill and serve with sugar and cream.

Fried Apples

2008-04-25T08:02:00.001-07:00

1 sirloin steak weighing 2 lbs.
3 tablespoonfuls melted Crisco
1 teaspoonful salt
1/2 teaspoonful white pepper
4 tart apples
Milk
Flour

Mix salt and pepper with melted Crisco, then rub mixture into steak and let steak lie in it twenty minutes. Broil it over a clear fire till done and serve surrounded with fried apples. Peel and core and slice apples, then dip in milk, toss in flour, and drop into hot Crisco to brown.

Lemon and Apple Tart

2008-04-25T07:59:00.000-07:00

Line a large pie plate with Crisco pastry.

Mix together 2 cups grated apple, grated rind and juice of 1 lemon, 1-1/2 cups sugar, 2 eggs, beaten without separating whites and yolks,2 tablespoons melted Crisco, 1/2 teaspoon salt and 1 cup thin cream. Turn into plate lined with pastry, wet edge, and put strips of pastry over top of filling. Finish with strip of pastry on edge. Let bake until firm in center.

Apple Brown Betty

2008-02-07T17:06:00.000-08:00

4 cups thinly sliced pared apples or 1 can (16 oz.) pie apples, drained
2 cups bread cubes or torn bread pieces
1/2 cup brown sugar, packed
1/8 tsp. ground cinnamon
2 tbsp. margarine
1/4 cup hot water

Grease 1-quart baking dish. Arrange half of apples on bottom of dish. Follow with half of bread, then half of sugar. Repeat layers. Sprinkle cinnamon over top, cut margarine in pieces and lay them on top, finish by pouring hot water over all. Cover and bake at 350° for 30 minutes, uncover and bake 10 minutes longer. Serve warm or chilled. Serves 4.

Fig and Apple Cobbler

2008-01-30T17:12:00.001-08:00

Nearly fill a Crisco-lined 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.

Dried Apple Pie

2008-01-30T14:41:00.001-08:00

Soak 2 cups of dried apples in water overnight. Drain off the water and mix apples with 1/2 cup of sugar and 1 teaspoon each of cinnamon and allspice. Line an 8-inch pie pan with a crust, add the apple mixture, dot with 3 tablespoons of butter and cover with a second crust. Make a few slashes on the top for ventilation and bake in a 350 degree oven for about 1 hour, until the crust is golden brown.

Baked Apples and Sweet Potatoes

2008-01-26T07:49:00.001-08:00

5 cooked sweet potatoes
4 apples
1/2 cup brown sugar
1/2 teaspoon salt
1/4 cup margarine
1 teaspoon nutmeg
1/4 cup hot water
2 Tablespoons honey

1. Boil 5 sweet potatoes in water until they are almost tender.
2. After the sweet potatoes cool, peel and slice them.
3. Peel the apples. Remove the cores, and slice the apples.
4. Preheat the oven to 400 degrees.
5. Grease the casserole dish with butter or margarine.
6. Put a layer of sweet potatoes on the bottom of the dish.
7. Add a layer of apple slices.
8. Add some sugar, salt, and tiny pieces of margarine to the apple layer.
9. Repeat steps 6, 7, and 8 to make more layers of sweet potatoes, apples, and sugar/salt.
10. On the top layer of apples, sprinkle the rest of the brown sugar and margarine pieces.
11. Sprinkle the top layer with nutmeg.
12. Mix the hot water and honey together. Pour the mix over the top layer.
13. Bake for about 30 minutes until apples are tender.

Serving Size: 1/6 of recipe
Yield: 6 servings

Candied Apples

2008-01-25T07:49:00.000-08:00

4 to 5 medium crisp red apples at room temperature
2 cups sugar
3/4 cup water
1/2 cup light corn syrup
1/2 teaspoon red food coloring
6 to 8 cinnamon disc candies, crushed, or 1/3 cup of red hots

Generously butter a cookie sheet and set aside. Wash and dry apples thoroughly and remove stems. Insert a wooden skewer in stem end of each apple. The bamboo skewers used for shishkebabs do just fine, but may require two or three lengths to be strong enough to hold the apple. Cut the length you need with a strong pair of scissors. Glue the lengths together or tie them with ribbon to prevent pinched fingers.

To crush the disc candies, place them in a plastic sandwich bag and give them a few sharp whacks with the broad side of a hammer. Perform this step on a cutting board, so you don't mar your counter top.

Mix sugar, water, corn syrup and food coloring in a 2-quart saucepan.

Bring mixture to a boil over high heat, then reduce heat and boil gently - without stirring - until mixture reaches 290 degrees Fahrenheit on a candy thermometer, or until a small amount of mixture dropped into a dish of very cold (but not iced) water separates into threads that are hard, but not brittle. Use your fingers to form the syrup into a ball, remove from the water and gently pull apart. If the ball pulls into hard threads that don't immediately break, the syrup has reached the right stage. Don't rush the process - it may take 15 minutes or so for the syrup to reach the right temperature. When the syrup is right, stir in crushed candies or red hots until melted and well mixed. Dip apples quickly into syrup, twirling until completely coated. Stand on buttered cookie sheet to set. Cool to room temperature before eating. Best if eaten within 24 hours.

Special note: Expect your syrup pan to be a sticky mess once you're finished. Just fill it with very hot water and let it set to soften the syrup residue. If this is your first try at candied apples, you might want to set the syrup pan over another pan of gently boiling water, double boiler style, while you dip the apples. You've got to work fast enough to get all the dipping done before the syrup starts to crystallize, and the hot steam/double boiler trick may buy you a few extra minutes of work time.

Hot Apples with Oat Topping

2008-01-25T07:47:00.000-08:00

4 tart apples
2 Tbsp. cornstarch
1/4 cup maple syrup
2 tsp. lemon juice
1 tsp. ground cinnamon

1 c. quick-cooking rolled oats
2 Tbsp. maple syrup
2 tsp. oil
1 tsp. vanilla

To make the apples: Peel and core the apples, then cut into small chunks. Place in a 9" glass pie plate and toss with cinnamon. Stir well. Cover with vented plastic wrap and microwave on high for 6 minutes, or until the apples are tender. Let stand for 5 minutes.

To make the oat topping: Place the oats in another 9" glass pie plate. Drizzle with maple syrup, oil and vanilla. Mix well. Microwave on high for 1 minute. Stir well. Repeat 3 or 4 times, or until the oats are crisp and very lightly browned but not burned. Sprinkle over the apples. Makes 4 servings. This is an official 5 A Day recipe.

Roast Celery with Apples

2008-01-25T07:42:00.001-08:00

1 large clove garlic, crushed
2 Tbsp olive oil
1 stalk celery, about 1-1/2 lbs
2 Golden Delicious apples, cored and quartered
1 cup apple juice
1/4 tsp ground cinnamon
1/4 tsp salt
1/8 tsp ground black pepper
4 slices toasted Italian bread

Preheat oven to 375F. Place garlic and oil in a 13 x 9 x 2-inch baking pan; bake until oil is hot, about 5 minutes. Meanwhile trim base of celery; cut celery stalk crosswise, about 7 inches from base (save top for soups, stews, etc); cut stalk lengthwise into 4 wedges. Place celery, apples, apple juice, cinnamon, salt and pepper in baking pan; bake, uncovered, until celery is crisp-tender, about 40 minutes, basting with pan juices every 10 to 15 minutes; discard garlic. Serve immediately over Italian bread.

Apple and Corn Bread-Stuffed Pork Loin

2008-01-25T07:40:00.000-08:00

½ cup onion, finely chopped
¼ cup celery, finely chopped
1 ¼ tsp. freshly ground black pepper, divided
½ cup Granny Smith apple, diced and peeled
1 ½ cup corn bread stuffing mix (such as Pepperidge Farm)
1 1/3 cup apple juice or cider, divided
1 ½ tsp. dried rubbed sage, divided
1 large egg, lightly beaten
1 4-pound boneless center-cut pork loin roast, trimmed
1 ½ tsp. salt, divided
3 Granny Smith apples, peeled, cored, and cut into 1-inch wedges
2 tsp. cornstarch
1 14oz. can fat-free, low-sodium chicken broth

* Preheat oven to 450°.
* Heat a nonstick skillet coated with cooking spray over medium heat. Add onion, celery, and 1/8 teaspoon pepper; cover and cook 10 minutes or until tender, stirring occasionally. Add diced apple; cook 1 minute, stirring constantly. Place apple mixture in a large bowl, and cool slightly. Stir in the stuffing mix, 1/3 cup juice, ½ teaspoon sage, and egg; set aside.
* Starting off-center, slice pork lengthwise, cutting to, but not through, the other side. Open butterflied portions, laying pork flat. Turning knife blade parallel to the surface of the cutting board, slice larger portion of pork in half horizontally, cutting to, but not through, other side; open flat. Place plastic wrap over pork; pound to 1-inch thickness using a meat mallet or rolling pin. Sprinkle with ½ teaspoon salt.
* Spread stuffing over pork, leaving a ½ -inch margin around outside edges. Roll up pork, jelly-roll fashion, starting with a long side. Secure at 2-inch intervals with twine. Combine 1 teaspoon pepper, 1 teaspoon sage, and 1 teaspoon salt; rub over pork.
* Arrange apple wedges in a single layer in bottom of a broiler pan coated with cooking spray; place pork on apples. Bake at 450° for 20 minutes. Reduce oven temperature to 325° (do not remove the pork from oven). Bake an additional 1 hour and 15 minutes or until a thermometer registers 155°. Remove pork from pan; cover and let stand 10 minutes. Discard apple wedges.
* Combine 1 cup juice, cornstarch, and broth in a small saucepan; stir with a whisk. Bring broth mixture to boil. Reduce heat, and simmer 5 minutes. Stir in 1/8 teaspoon black pepper. Cut pork into ½ -inch thick slices, and serve with sauce.

(Serves 12)

Peach Apple Crisp

2008-01-25T07:32:00.001-08:00

Canned sliced peaches, light-syrup pack, drained, 20 ounces
Apples, tart, peeled, sliced, 2 medium
Vanilla, 1/2 teaspoon
Ground cinnamon, 1/4 teaspoon
Flour, 3/4 cup + 3 tablespoons
Brown sugar, packed, 1/4 cup
Margarine, chilled, 3 tablespoons

1. Preheat oven to 350° F. Lightly grease 9-x-9-x-2- inch casserole dish.
2. Combine peaches, apples, vanilla, and cinnamon in a bowl. Toss well and spread evenly in greased casserole dish.
3. Combine flour and sugar in small bowl. Cut in margarine with two knives until the mixture resembles coarse meal.
4. Sprinkle flour mixture evenly over fruit.
5. Bake until lightly browned and bubbly, about 20 minutes.

Chunky Apple Cake

2008-01-25T07:28:00.000-08:00

1 c. all-purpose flour
½ tsp. ground nutmeg
½ tsp. ground cinnamon
¼ tsp. salt
3/4 c. granulated sugar
3 Tbsp. stick margarine, softened
1 egg
2 Tbsp. low-fat milk (1%)
2 large baking apples, cored and sliced (3 cups)
1 tsp. granulated sugar
½ tsp. ground cinnamon

1. Pre-heat the oven to 350 degrees. Spray an 8x8x2 baking pan with nonstick cooking spray.
2. In a medium bowl, whisk together the flour, nutmeg, cinnamon and salt.
3. In another medium bowl, with an electric mixer at medium speed, beat the sugar and the margarine together until fluffy (about 2 minutes). Beat in the egg and milk until smooth, about 1 minutes. Add the flour mixture to the margarine mixture in thirds, beating until smooth, (about 2 minutes). With a large spoon, stir in the apples until evenly distributed. Spread the batter in the prepared pan.
4. In a small bowl combine the sugar and cinnamon for the topping, then sprinkle evenly on the batter. Bake until brown and the sides start to pull away from the sides of the pan, approximately 40-45 minutes.

Fannie Farmer Apple Pie

2008-01-25T07:26:00.001-08:00

4 or 5 sour apples
1/3 cup sugar
1/8 teaspoon salt
1/4 teaspoon grated nutmeg
1 teaspoon butter
1 teaspoon lemon juice
Few gratings lemon rind

Line pie plate with paste. Pare, core, and cut the apples into eighths, put row around plate one-half inch from the edge, and work towards centre until plate is covered; then pile on remainder. Mix sugar, nutmeg, salt, lemon juice, and grated rind, and sprinkle over apples. Dot over with butter. Wet edges of under crust, cover with upper crust, and press edges together.

Bake forty to forty-five minutes in moderate oven. A very good pie may be made without butter, lemon juice, and grated rind. Cinnamon may be substituted for nutmeg. Evaporated apples may be used in place of fresh fruit. If used, they should be soaked over night in cold water.

Spicy Apple-Filled Squash

2008-01-25T07:17:00.001-08:00

1 acorn squash (about 1 lb.)
1 Golden Delicious apple, peeled, cored, and sliced
2 tsp. melted butter or margarine
2 tsp. brown sugar
1/8 tsp. cinnamon
1/8 tsp. nutmeg
Dash ground cloves

1. Heat oven to 350 degrees F. Grease a 1-quart baking dish. Halve squash and remove seeds; cut into quarters. Place quarters, skin side up, in dish and cover; bake 30 minutes. Meanwhile, in medium bowl, combine apple, butter, brown sugar, cinnamon, nutmeg, and cloves.
2. Turn cut sides of acorn squash up; top with apple mixture. Cover and bake 30 minutes longer or until apples are tender.

Variations: Quick microwave version
Halve and seed squash; cut into quarters. Arrange quarters, cut side up, in microwave-safe baking dish. Microwave on high (100 percent) 6 to 7 minutes, rotating squash halfway through cooking time. Top squash with apple mixture, cover with vented plastic wrap and microwave on high 4 to 5 minutes or until apples are tender.

Makes 4 servings.

Golden Apple Oatmeal

2008-01-25T07:14:00.001-08:00

1 golden delicious apple, diced
1/3 cup apple juice
1/3 cup water
Dash of cinnamon
Dash of nutmeg
1/3 cup quick-cook rolled oats, uncooked

Combine apples, juice, water and seasonings; bring to a boil. Stir in rolled oats; cook 1 minute. Cover and let stand several minutes before serving.

Turkey Apple Gyros

2008-01-25T07:07:00.000-08:00

This traditional Greek sandwich gets a makeover with
lean turkey meat replacing beef and a golden delicious
apple added for a sweet crunch.

2 medium golden delicious apple, cored and thinly sliced
2 Tbsp fresh lemon juice
1 cup thinly sliced onion
1 medium red bell pepper, cut into thin strips
1 medium green bell pepper, cut into thin strips
1 tsp olive oil
8 oz cooked turkey breast, cut into thin strips
6 whole-wheat pita bread rounds (6-1/2” diameter)
1/2 cup plain low-fat yogurt
1 garlic clove, minced

1. Toss apple with lemon juice, set aside.
2. In a large nonstick skillet, sauté onion and peppers in
hot oil, stirring frequently until crisp and tender.
3. Add turkey to skillet and stir until heated through.
4. Stir in apple mixture. Add garlic to yogurt and mix.
5. Lightly toast the pita and then cut in half. Fill each
half with the turkey mixture.
6. Drizzle with yogurt mixture.
(Makes 6 servings

Baked Apples

2008-01-25T07:01:00.000-08:00

6 each Apples; cored, unpeeled
1/2 cup sugar
1/2 teaspoon cinnamon
3/8 cup raisins; seedless
<1/2 cup water; HOT
3/4 teaspoon butter; melted

Score apples once around middle to prevent bursting. Place apples in pan. Fill cavities with raisins. Mix sugar and cinnamon, combine with water and butter, and pour over apples. Bake 45 minutes in 375 degree oven or until tender, basting occasionally. Serve apples with pan syrup.

Can be served as a dessert, a side dish with pork or chicken, or with breakfast.

Apple, Sour Cherry, and Blackberry Compote

2008-01-25T06:01:00.000-08:00

1 ½ qt Water
20 oz Sugar
2 Cinnamon sticks
2 Cloves
4 Apple
12 oz Sour cherries
1 pint Blackberries

Peel and core apples, cut each into 10 wedges. Bring water,
sugar, cinnamon sticks and cloves to boil. Reduce and keep
simmering. Add apple wedges and simmer for 5 minutes
until just soft. Use a slotted spoon to remove apples and
place in cherries and blackberries. Simmer for two minutes.
Return apples to syrup, remove from heat and serve.

Microwave Baked Apples

2008-01-25T05:58:00.001-08:00

4 large baking apples
1/2 cup brown sugar
1 teaspoon cinnamon

1. Wash apples and remove core.
2. Cut a thin slice off bottom of each apple to form a flat surface. Place apples in a microwave safe baking dish.
3. Mix brown sugar and cinnamon in a small dish. Spoon mixture into center of apples.
4. Cover wax paper and microwave on high power 6 to 10 minutes or until apples are soft.
Notes: One pound apples = 3 medium = 3 cups sliced. This is good information to know at the grocery store.

Favorite varieties of apples for baking are Jonathan, Granny Smith, Braeburn and Golden Delicious. Any tart apple works well.

Arrange the apples around the outside edge of the dish for more even cooking in the microwave.

Apple Dumplings

2008-01-25T05:54:00.001-08:00

Ingredients:

2 Tbsp firmly packed light brown sugar

1-1/2 tsp cinnamon

1 tsp cornstarch

1 tsp vanilla extract

6 small apples, peeled and cored

6 square 7-inch egg roll wrappers

Non-stick cooking spray

Directions: Preheat the oven to 375°F. Spray six muffin cups with non-stick cooking spray. In a large bowl, combine the sugar, cinnamon, cornstarch, vanilla, and 1 Tbsp water. Roll peeled apples in the mixture until coated. Place one apple in the center of each egg roll wrapper. Bring the corners up to the top of the apple, pressing and folding to seal the edges. Place each dumpling in a muffin cup and lightly spray the tops with non-stick cooking spray. Bake until golden, about 20 minutes. Cool on a rack 15 minutes; serve warm.

Apple Carrot Salad

2008-01-25T05:49:00.000-08:00

Ingredients:

1 cup shredded carrot

3 (medium) unpared and diced apples

1 Tbsp lemon juice

1/2 cup raisins

1/3 cup low-fat mayonnaise

Directions: Combine all ingredients. Chill thoroughly. Serve on salad greens.