Apple Recipes
Apple Recipes
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Apple Kiwi Salad
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3 red apples 3 green apples 3 bananas 3 kiwis 1/2 cup fresh apple cider 1 cup fresh pineapple |
Peel apples, core and slice in small slices. Peel and slice kiwis and bananas. Cut pineapple into small pieces. Add apple juice, mix well, cover and refrigerate. Serve chilled. |
Apple Nut Salad
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3 celery ribs 2 crisp sweet apples 1 pear 1 crisp tart apple 3/4 cup seedless grapes (or substitute chopped dates) 1/2 cup pecans 1 lemon 1 orange |
Chop celery fine and put into a bowl. Peel and chop apples and pears into small pieces. Juice lemon and orange - pour over apples and pears to prevent browning. Stir to coat all fruit, allow to stand for 10 minutes, drain, saving juice. While fruit is soaking, mince pecans. Add celery, grapes and half of minced pecans to chopped apples and pears. Toss to mix ingredients. Make a dressing by combining the other half of the pecans into blender along with the juice drained from the fruit and puree into a nut butter sauce. Add to salad and mix to blend all flavors. Serve on a bed of leaf lettuce. |
Winter Apple Salad
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3c shredded cabbage 1c thinly sliced celery ½c shredded carrot 3c diced, unpeeled apple salt & pepper to taste |
Combine first 3 ingredients and chill. Just before serving, add apples. Sprinkle w/ salt & pepper and toss w/ clear French dressing if desired. |
Applesauce Bran Muffins
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3 cups wheat bran 1 cup hot water 1½ cups brown sugar ½ cup melted margarine 2½ cups flour 3 tsp baking soda 1 tsp salt 1 tsp cinnamon 1 tsp allspice 2 eggs, beaten 2 cups applesauce |
Mix 1 cup of wheat bran with 1 cup boiling water; stir and
let stand until bran has absorbed the water. Mix remaining dry ingredients together in separate bowl. Add wet ingredients and moist bran until well blended. To bake, oil muffin tin and spoon in mixture. Bake in 375 degree preheated oven for 15 minutes. Any remaining mixture can be stored in an air-tight container and kept refrigerated for up to 2 weeks. |
Applesauce Surprise Muffins
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½ cup applesauce ½ tsp cinnamon 2 eggs 2 Tbsp softened margarine 1 cup sour milk or yoghurt 1½ cups flour ½ cup sugar ¾ tsp allspice 2 tsp baking powder ½ tsp freshly grated ginger root ½ tsp cinnamon grated rind of 1 lemon |
Preheat oven to 400F, prepare pans. Mix the applesauce and cinnamon together and set aside. Put the eggs, margarine and milk into a bowl and mix well. Add the remaining ingredients (not the applesauce) and blend until just mixed. Fill the pans a third full of batter, spoon a tsp of the applesauce mixture into the middle of each. Cover with the remaining batter and bake for 15-20 mins. Let these cool slightly before you remove them so that the applesauce doesn't fall out as you lift the muffin from the tin. Makes 12 muffins. |
Side and Main Dishes
Apple Pancakes
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2c sifted all-purpose flour 1tsp salt 3tsp baking powder 1/8tsp cinnamon 1c fine chopped unpeeled apple 2 beaten eggs 2c milk 1Tbsp butter, melted |
Mix dry ingredients and stir in apple. Combine eggs, milk, butter. Add to dry ingredients and stir quickly until mixed, but still lumpy Pour small amounts of batter (2-3 Tbsp) onto lightly greased hot griddle and cook until bubbles form on surface. Turn and brown other side (about 3 min each side). Serve w/ hot Apple Cinnamon Sauce (below). Makes about 18 pancakes. |
Apple Cinnamon Sauce
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1c brown sugar ¾c apple juice ¼tsp cinnamon ¼c butter 1 very finely chopped apple |
Combine brown sugar, apple juice and cinnamon. Boil to a heavy syrup (about 5 minutes) Stir in butter and apple. Makes about 1½c. |
Apple-Onion Turkey Stuffing 
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5 Tbsp Butter 1 c Onion, diced 2 c Bread, crumbs 2 tart apples, chopped 1 c White wine 2 Tbsp Lemon juice 1/4 tsp Nutmeg 1/4 tsp Allspice 1 c Almonds, chopped |
In frying pan, melt butter and saute onions until they are clear. In a bowl, combine the bread crumbs with the onion mix. Add apples and wine. Return to pan and cook 5 minutes longer. Add the remaining ingredients. Makes 1 batch. |
Chicken-Apple Curry
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1L(4c) cooked, cubed chicken* 1 large onion, diced 125 mL (½c) diced raisins 125 mL (½c) diced celery 375 mL 1½c) diced, unpeeled apples 50 mL (¼c) butter or margarine 30 mL flour 2 bsp. 15 mL (1tbsp) curry powder 15 mL (1tbsp) brown sugar 2 mL (½tsp) garlic powder 2 mL (½tsp) ginger 25 mL (1½tbsp) chicken bouillon mix 375 mL (1½c) water 15 mL (1tbsp) lemon juice Spring onions, diced, for garnish |
Heat butter in skillet, add onions and cook until transparent.
Add apples and raisins; saute 5 minutes, add celery and cook 2 more minutes. Combine seasoning and flour and blend in; add chicken bouillon mix dissolved in water, lemon juice, and stir until thickened. Simmer 2-3 minutes stirring all the time. Fold in chicken, mix well. Garnish with spring onions. Serve on a bed of rice with apple chutney and fresh cucumber salad. Serves 4-6 * Turkey, pork or lamb can be used instead of chicken. |
Pork and Apple Stir Fry
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3/4 lb (350g) lean pork (leg or loin),
cut into 2 x 1/2 inch (5x 1cm) strips 2 tsp (10mL) vegetable oil Sauce: 1c (250mL) apple cider/juice 1 tbsp (15mL) soy sauce 1 tbsp (15mL) brown sugar 1 tsp (5mL) ground ginger pinch of crushed chilies (optional) ½ tsp (5-10mL) cornstarch Vegetables: 1 medium red onion, cut in wedges 1 stalk celery, sliced 1c (250mL) red cabbage, thinly sliced 2c (500mL) sliced green vegetables 3 red cooking apples, cored and cut in wedges |
Combine sauce ingredients: stir well and set aside.
Heat oil in large, heavy skillet over high heat: brown pork strips 1-2 minutes. Add onions and celery and cook while stirring about 1-2 minutes. Add cabbage and green vegetables; cook and stir 2 minutes. Stir in apples and sauce. Bring sauce to a boil; reduce heat to medium. Cook 2-3 minutes until sauce thickens. DO NOT OVERCOOK Serve immediately over rice or noodles. Yield: 4 servings |
Low-Fat Apple Barley Pilaf
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2 Tbsp. margarine 1/4 tsp. dried thyme 1/4 cup finely chopped onion 2 lg apples, cored & finely chopped 1/2 cup uncooked barley 1 cup low sodium chicken broth 2 Tbsp. chopped fresh parsley 1/4 cup golden raisins |
In large skillet with tight-fitting lid, melt margarine over
medium heat. Add onion and barley; cook, stirring until
golden. Add broth, raisins and thyme to barley mixture. Heat to boil; reduce heat to simmer, cover and cook 40 to 45 minutes or until barley is tender and liquid is absorbed. Fold apples and parsley into barley mixture; cook covered, additional 5 minutes and serve. Makes 4 servings. |
Low-Fat Apple Brown Rice Pilaf
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½ onion, minced 1 Tbsp. vegetable oil 1½ cups quick cooking brown rice 1¼ cups low sodium chicken broth ½ tsp. dried thyme, crushed salt and pepper to taste 2 cups cooking apples, cored and diced 2 Tbsp. parsley, chopped |
Saute onion in oil in non-stick skillet until tender. Stir in rice and brown slightly. Stir in broth, thyme, salt and pepper; bring to boil. Cover tightly and reduce heat; simmer 15 minutes. Remove from heat; stir in apples and parsley. Serve warm or cold. Makes 4 servings. |
Apple Stuffed Chicken Breast
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4 Chicken breast halves; boneless, skinless (1 lb) 2 Tbsp Sugar 1/4 tsp Ground cinnamon 2 medium tart apples, peeled and cut in thin slices 1c Apple cider 1Tbsp Cornstarch |
Place chicken breast halves between 2 pieces of waxed paper. Pound chicken to 1/8-inch thickness. Mix sugar and cinnamon. Coat apple slices with sugar mixture. Divide apples among chicken breast halves. Fold chicken around apples; secure with toothpicks. Cover and grill chicken 4 to 6 inches from medium coals 20 to 25 minutes, turning after 10 minutes, until done. Remove toothpicks. Mix the apple cider and cornstarch in saucepan. Cook over medium heat until thickened and bubbly. Spoon over chicken. |
Filet of Sole in Cider
Apple and Green Tomato Relish
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8c apples
16c green tomatoes 8c onions 5c sugar 5c vinegar 2 tsp salt 2 tsp celery seed 2 tsp mustard seed 1 tsp cloves 1 tsp turmeric 1 tsp cinnamon 1 tsp all spice 1 tsp ginger 1 tsp nutmeg |
Grind the apples, tomatoes and onions, then measure and put into a large kettle.
Add the remaining ingredients and simmer for 1 ½ hours, stirring frequently. After cooking for 1 ½ hour, ladle into clean, hot pint-size canning jars. Seal in a hot-water bath for 15 minutes. Makes about 10 pints. This relish is great on hamburgers and hotdogs, and as a mild salsa for tacos. |
Desserts and Treats
Apple Crisp
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5 medium cooking apples 1 ¼c flour ¾c brown sugar ½c butter ½c walnuts (optional) cinnamon to taste nutmeg to taste |
Peel, core and slice apples. Put in a greased 9 x 9 inch baking dish.
Mix flour, brown sugar and butter together and spread over apples. This should make a thick layer. Sprinkle with chopped walnuts. Bake in 450 degree preheated oven for about 40 minutes, or until apples are soft. Serve plain or with whipped or ice cream. |
Apple Cheesecake
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Crust:
250 mL (1 cup) all-purpose flour 50 mL (¼ cup) firmly packed brown sugar 125 mL (½ cup) butter |
Combine flour and brown sugar; cut in butter until mixture is crumbly. Press evenly over bottom and 2.5 cm (1 inch) up sides of a 23 cm (9 inch) springform pan.
Bake 10 minutes at 200 °C (400 °F). Remove from oven and reduce temperature to 180 °C (350 °F). |
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Filling:
1 pkg. (250 g) cream cheese 50 mL (¼ cup) granulated sugar 5 mL (1 tsp) grated lemon rind 1 egg |
Beat cream cheese, sugar and lemon rind until fluffy. Beat in egg.
Pour into baked crust. |
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Topping: 6 med apples, peeled and thinly sliced 25 mL (2 tbsp) granulated sugar 15 mL (1 tbsp) lemon juice 50 mL (¼ cup) apple jelly |
Combine apples, lemon juice and sugar;
arrange on cheese layer, pressing down gently. Bake 35 minutes at 180 °c (350 °F). Melt apple jelly in small saucepan over low heat and brush over surface of apples. Refrigerate immediately. Serve chilled. Makes 10 to 12 servings. |
The Best Christmas Apple Pie
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FLAKY PASTRY (9" 2-crust pie):
2c all purpose flour 1/2c pastry flour 1tbsp granulated sugar 1/2tsp salt 1c cold lard (in cubes) 1/3c cold water 1tsp cold vinegar |
1. chill all utensils 2. in a large bowl, whisk together all purpose and pastry flours, sugar and salt. 3. Using a pastry blender or two knives, cut in the lard until the dough resembles coarse meal with many larger, pea-shaped pieces (these steps can be done by pulsing a food processor. If you choose this method, transfer the mixture to a bowl for the next step). 4. With your fork or fingertips, stir in the water and vinegar until the dough just begins to come together. If using your hands, you might want to chill them first by running them under cold water and drying completely afterwards. |
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FILLING:
12 tart apples, peeled & sliced thin 3/4c granulated sugar 2tbsp all purpose flour 2tsp cinnamon 2tsp nutmeg 1tsp vanilla extract TOPPING: 1 cup all purpose flour 1/3c golden sugar 1/2c cold, slightly soft unsalted butter 1/2c chopped pecans 1tbsp milk |
1. line 9 inch pie plate with pastry 2. in a heavy-bottomed saucepan over medium heat, cook apples, stirring occasionally, for 10 minutes. Drain. Add sugar, flour, cinnamon, nutmeg and vanilla. Toss to coat apples. 3. For topping, combine flour and sugar. With a pastry blender or two knives, cut in butter. Stir in pecans. Mix with fingertips until the mixture is crumbly. 4. Turn apples into pie shell. Place pastry cover over top. Seal edges and cut vents for steam to escape. Brush top with milk; gently press topping into pastry. 5. bake on the middle rack of a pre-heated 375 degree fahrenheit oven for 45 minutes or until pastry is golden and filling is bubbly. 6. cool on a rack. |
Apple Cobbler
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1 20 oz. Apple Pie Filling 1Tbsp Butter 1tsp Lemon juice 1 Dash of cinnamon 1c Prepared biscuit mix 1/3c Milk |
Pour apple pie filling into a 9-inch pie plate. Dot with butter; sprinkle with lemon juice and cinnamon. Place in 400 oven for about 10 minutes, or until mixture is hot and bubbly. Meanwhile combine biscuit mix and 2 tablespoons soft butter, stir in milk. Drop by spoonful on hot apple mixture. Continue baking 20-25 minutes or until biscuits are done. Serve warm with cream. |
Cinnamon Apple Tart
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50 g butter, melted 250 g puff pastry 2 Tbsp brown sugar 3 apples, peeled, cored, finely sliced 1 Tbsp lemon juice 1 Tbsp cinnamon |
Brush a little of the butter into a loose bottom 23 cm pie
tin. Preheat oven to 200°C (400°F). Roll out the pastry and line the base of the tin with the pastry. Brush generously with butter and sprinkle half the sugar over the pastry, avoiding the edges. Toss the apple slices in the lemon juice and coat with the remaining sugar and cinnamon. Cover the base with the apples, leaving a 2 cm gap around the edge. Drizzle the remaining butter over the apples and dust with a little more cinnamon. Bake in the middle of the oven for 20 - 25 minutes until the apple is soft and slightly golden and the pastry rim looks crisp. Yield: 4 servings |
Baked Apples 1
Baked Apples 2
Apple Cider Cake
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8 apples, peel, core, quarter 1 cup apple cider 1 cup extra virgin olive oil 3 cups flour 1½ teaspoons baking powder 5 eggs 1½ cups sugar 1 cup heavy cream, whipped |
Place apples and 1/2 cup cider in saucepan, cover and bring
to a boil, lower heat and simmer for 10 minutes. Mash the apples with a fork. Preheat the oven to 325F. Brush a bundt pan with a bit of the olive oil. Dust with flour and tap out any excess. Combine flour and baking powder in a bowl. Stir together with remaining cider and 1/2 cup of the applesauce. In a large bowl, whip eggs with sugar until tripled in volume, about 8 minutes. Fold in half of the dry ingredients until just combined. Fold in half of the cider-applesauce mixture. Gently fold in the olive oil. Alternate adding the remaining dry ingredients and the cider mixture. Pour the batter into prepared pan, and bake for 1 hour 10 minutes, or until a toothpick tests clean. Cool completely. Serve with applesauce and whipped cream. |
Apple Walnut Cake
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1 1/2 cups oil 2 cups sugar 3 beaten eggs 2 tsp vanilla 3 cups all-purpose flour 1 tsp soda 1 tsp cinnamon 1/2 tsp salt 3 cups chopped apples 1 cup chopped walnuts |
Beat oil and sugar, add eggs, vanilla, beat again. Sift flour, soda, cinnamon and salt, add to batter. Add apples and walnuts, mix well. Bake for 1½ hours at 350° in an angel food or Bundt pan, or for 1 hour in 3 medium sized loaf pans. Test with a toothpick to see if they're done. Let cool for 20 or 30 minutes and remove from pan. |
Apple Ginger Upside-Down Cake
| ¼ cup (melted) unsalted
butter ¼ cup firmly packed light brown sugar 2 Tbsp + finally chopped crystallized ginger 2 Tbsp currants or raisins 1 lg apple, peeled, cored and sliced thin 1 Tbsp fresh lemon juice ½ cup all-purpose flour ½ tsp double-acting baking powder ¼ tsp salt ½ tsp cinnamon 2 large eggs ¼ cup plus 2 Tbsp sugar ½ tsp vanilla whipped cream or ice cream as an accompaniment |
Onto an 8-inch round cake pan pour the butter, swirling the
pan, and sprinkle it with brown sugar, 2 tablespoons of the
ginger, and the currants. In a small bowl toss the apple slices with the lemon juice and arrange them evenly over the currants. Into another small bowl sift together the flour, the baking powder, the salt, and the cinnamon. In a bowl with an electric mixer beat the eggs with the granulated sugar and the vanilla for 3 to 5 minutes, or until the mixture is thick and pale and forms a ribbon when the beaters are lifted. Fold in the flour mixture gently but thoroughly, pour the batter over the apple slices, and bake the cake in the middle of a preheated 400°F oven for 20 to 25 minutes, or until the tester comes out clean. Run a sharp knife around the edge of the pan, invert the cake onto a serving plate, and serve it warm with the whipped cream, sprinkled with the additional ginger. |
Drinks
"Apple A Day" Milk Shake
| 1 cup cold milk 1 large scoop vanilla ice cream 1/4 cup sweet cider 1/2 apple, peeled and chopped |
Combine ingredients in blender. Cover and blend until smooth. Sprinkle with ground cinnamon. Makes about 2 cups. |
Instant Breakfast Smoothie
Blend for a few seconds:
1 bannana, 1 egg , 1 cup or more chilled sweet cider.
Ice Cream Cider Float
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6 cups cider ½ tsp ground allspice 1 stick cinnamon 8 whole cloves ¼ cup brown sugar 1 Tbsp grated lemon rind Vanilla ice cream |
Place cider in a large saucepan at medium heat, add spices
and stir in sugar. Simmer for 5 min. stirring until sugar dissolves. Remove cloves and cinnamon stick, add lemon rind, and chill well. Serve in cups topped with scoop of ice cream. |
Frothy Cider Cup
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2 cups cider 1 cup orange juice ½ cup lemon juice 4 egg whites 2 tsp powdered sugar Ground nutmeg |
Pour cider and juices into blender Whirl at low speed and add egg whites and sugar. Increase speed and blend until very frothy. Serve in cups, garnish with nutmeg |
Hot Spiced Cider
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