APPLE LOAF
2 c. biscuit mix
3/4 c. sugar
1 egg
3 tbsp. vegetable oil
3/4 c. milk
1 c. finely chopped pared apples
Combine biscuit mix and sugar. In a large bowl, combine egg, oil, and milk. Stir
in biscuit and sugar mixture. Beat 30-45 seconds. Fold in apples. Turn onto
greased 9x5x3 inch pan. Bake in preheated hot 400 degree oven for 35-40 minutes
or until done. Serve warm. Makes 6 servings.
APPLE ROLL
4 c. apples, peeled & diced
1 c. chopped pecans or walnuts
2 c. sugar
3 c. flour
2 tsp. soda
1/4 tsp. salt
1 c. melted butter
2 beaten eggs
1/4 tsp. allspice
1/4 tsp. nutmeg
3/4 tsp. cinnamon
2 tsp. vanilla
Grease and flour 3 (1 pound) coffee cans. In medium bowl stir together apples,
nuts and sugar. Let stand 1 hour, stir often as mixture makes its own juices. In
large bowl mix flour, soda, salt and spices. Add to apple mixture. Stir well.
Add butter, vanilla and eggs. Stir well. Bake at 325 degrees for 1 hour and 15
minutes or until cake tester comes out clean. Cool 10 minutes on wire rack. May
be served warm, cold or with cream cheese.
MOLDED VEGETABLE SALAD
1 sm. pkg. lemon Jello
2 c. water
1 c. shredded cabbage
1 c. chopped pecans
1 c. chopped celery
1 c. chopped unpeeled red apples
1 sm. bottle stuffed olives
Mix Jello with water according to package directions. Mix rest of vegetables
together and fill a lightly greased rectangular Pyrex dish. Pour Jello over
vegetables. Chill in refrigerator until firm. Cut in squares and serve.
STUFFED APPLE SALAD
Ripe red apples
2 tbsp. lemon juice
1/4 tsp. salt
2 tbsp. mayonnaise
2 tbsp. chopped nuts
Hollow out apples, leaving thinest shell
possible. Cut one half inch petals halfway down shell. Let stand in ice water to
curl back. Cut pieces of apples in cubes; marinate with lemon juice and salt.
Mix with mayonnaise. Add nuts just before serving. Fill shells and serve on
lettuce.
APPLE CREAM CHEESE MOLD
2 pkg. (8 oz.) cream cheese
2 env. unflavored gelatin
1 c. half and half cream
2/3 c. sugar
2 tsp. lemon juice
1 tsp. vanilla
1 c. heavy whipping cream (whipped)
1/2 c. flaked coconut
4 c. diced red or Golden Delicious apples, unpeeled
1 c. seedless grapes (halved)
With a paper towel, rub inside of an 8 cup mold with mayonnaise or salad oil and
set aside. Beat cream cheese until fluffy. Combine gelatin and half and half in
a small saucepan and cook over low heat, stirring constantly until gelatin is
dissolved. Add to cream cheese. Beat until combined. Add sugar, lemon juice and
vanilla. Fold whipped cream and remaining ingredients into cream cheese mixture
until well combined. Pour into mold, cover and refrigerate until set, about 3
hours. To serve, unmold onto a chilled plate. Makes 16 servings.
STUFFED CINNAMON APPLES
6 apples
2/3 c. red cinnamon candies
2 c. water
3 oz. pkg. cream cheese
2 tbsp. milk
1 tsp. lemon juice
1/3 c. pitted dates, chopped
1 sm. can crushed pineapple, drained
2 tbsp. chopped walnuts
Lettuce
Peel and core apples, mix candies and water.
Cook until candies are dissolved. Add apples. Simmer, uncovered until tender,
about 15 minutes. Chill in syrup for several hours. Blend cream cheese, milk,
lemon juice, dates, pineapple and nuts. Drain apples on rack. Place apples on
top of salad greens. Stuff center of apples with cream cheese mixture. Very
pretty and delicious.
MOLDED APPLE SALAD
1 c. boiling water
1 (3 oz.) pkg. cherry Jello
1 c. cranberry juice
1 tbsp. lemon juice
2 tart apples, chopped (about 2 1/2 c.)
1/2 c. thinly sliced celery
1/3 c. chopped nuts, if desired
Have lettuce leaves ready at serving time. Pour
boiling water on gelatin in 2-quart bowl; stir until gelatin is dissolved. Stir
in cranberry juice and lemon juice. Refrigerate until cool. Fold in remaining
ingredients. Pour into 3 1/2 cup mold. Refrigerate until firm, at least 4 hours.
At serving time, unmold onto lettuce leaves. Serve with mayonnaise or salad
dressing, if desired.
APPLE CARAMEL DIP
1 bag Kraft caramels
1 can sweetened condensed milk
1 stick butter or margarine
1 bag apples
Unwrap caramels. Combine caramels, butter and
milk. Melt together in microwave. Stir occasionally while melting. Slice apples.
Dip into warm caramel. Keeps well in refrigerator and just needs to be heated
again when serving.
CREAMY PEANUT DIP FOR
APPLES
1/3 c. creamy peanut butter
2 tbsp. minced crisp bacon
1 c. dairy sour cream
1 tsp. prepared horseradish
Sliced, unpeeled red eating apples
Combine peanut butter and bacon; beat in sour
cream. Stir in horseradish. Serve as dip for red apple slices. Makes about 1-1/2
cups. Enough for 8 or more guests.
FRESH APPLE QUICHE
1/2 c. bulk sausage
1/2 c. chopped onion
1/4 tsp. thyme
2 Red Delicious apples, pared & cut into 1/2" cubes
1 tbsp. lemon juice
1 tbsp. sugar
1/2 c. shredded cheese
4 eggs, beaten
2 c. light cream or milk
1 single, deep dish pie crust
In large skillet, cook sausage, onion and thyme
until sausage is brown and onions tender, about 10 minutes. Remove from heat.
Drain off excess fat. In a bowl, toss apples with lemon juice and sugar. Add
prepared sausage mixture, cheese, eggs and cream or milk. Mix well. Pour into
pie shell. Bake at 350 degrees for 40 or 45 minutes, or until custard is set.
Let stand 10 minutes before cutting. May be frozen before cooking. Yield: 6
servings.
FRIED APPLE SLICES
3-4 apples
Sugar
2-3 tbsp. butter
Wash and core apples. Then cut into slices
whichever way you prefer them, crosswise is a good way about 1/4 inch to 1/2
inch thick. Dip apple slices into sugar. Heat fry pan, melt the butter and add
slices. Brown slices on both sides. You do want to cook them until they're
tender. Can sprinkle with sugar/cinnamon before serving. I use my electric
skillet and I set it on 300 degrees to melt butter and cook apples. Might set
the skillet on the burner to medium high to cook the apples.
APPLE DUMPLINGS
1 recipe for double pie crust
6 apples (cooking - Macoun, Empire or your choice)
Brown sugar
Cinnamon
Nutmeg
Butter
SYRUP
1 c. sugar
1 3/4 c. water
1/2 tsp. cinnamon
4 tbsp. butter
Wash, peel and core apples, leaving them whole.
Roll out pastry and cut in squares (large enough to cover apples). Place apples
on pastry squares. Fill core (cavity) of the 6 apples with brown sugar. Sprinkle
on top of brown sugar the cinnamon and nutmeg. Top with a dot of butter. Wrap
apples with pastry and seal. Boil syrup ingredients for 3 minutes. Arrange
apples in shallow pan, pour syrup over all and place in preheated 500 degree
oven for 5 to 7 minutes. Reduce heat to 325 degrees and bake 35 to 40 minutes.
CINNAMON APPLES
6 or 7 apples
1 c. water
1/2 - 3/4 c. red hots
2 c. sugar
Peel and core apples. Heat water, red hots and sugar in a large saucepan until
red hots are melted. Leave apples whole or quarter. Add apples and cook slowly,
turning apples frequently in syrup. When apples are tender, turn into a bowl and
cool.
BAKED APPLES (CROCK POT)
5 to 6 med. apples, cored & peeled about 1 inch down
1/2 c. sugar
2 tbsp. raisins
1 tsp. cinnamon
2 tbsp. butter
1/2 c. water
Mix sugar, raisins and cinnamon. Stuff apples
with sugar mixture and dot them with butter. Pour water into cooker. Add apples.
Cook on low 7 to 8 hours. Yields 5 to 6 servings.
APPLE BROWN BETTY
3 lbs. cooking apples
10 slices of bread, cubed (about 4 c.)
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/8 tsp. salt
3/4 c. brown sugar
1/2 c. butter or margarine, melted
Wash apples, peel, core, cut into eighths;
place in bottom on crock. Combine bread cubes, cinnamon, nutmeg, salt, sugar,
butter; toss together. Place on top of apples in crock. Cover. Place crock into
outer shell. Cook on Low setting 2 to 4 hours. Makes 6 to 8 servings.
CROCK POT APPLE BUTTER
8 c. mashed apples
4 c. sugar
1 tsp. cinnamon
1/2 tsp. cloves
Cook and mash the apples. Put all ingredients
into the crock pot. Cook on high for 5 hours, then on low heat for 3 hours. Stir
occasionally. Put in jars and seal.
CROCK POT APPLESAUCE
10 lg. cooking apples, peeled, cored & sliced or cut in chunks
1/2 c. water
1 tsp. cinnamon
1/2 to 1 c. sugar
Put all ingredients into crockpot. Should be
about 3/4 full. Cover and cook on low 8 to 10 hours (high 3 to 4 hours).
