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Any new Apple Recipes anyone?

Apple fritters
1/2 cup milk
1 egg
2 tablespoons melted butter
1 tablespoon orange peel
1/2 cup chopped apples (with skin on)
1 teaspoon vanilla
1 1/2 cups cake flour
1/4 teaspoon salt
1 tablespoon baking powder
1/2 cup sugar
Oil

Blend all wet ingredients. Fold in orange peel, salt and baking powder. Fold
in flour and sugar. Fold in chopped apples. Do not overmix. Drop spoonfuls
of batter in oil hated to 325 degrees and fry until golden brown.

Yield: 15-20 fritters
 
Apple Batter Pudding

Yield: 4 Servings

1 c Milk
1 c Flour
2 Eggs
2 tb Butter
1 ts Salt
2 c Quartered apples
2 tb Lemon juice
1/4 c Sugar

Mix sugar, salt, flour, eggs and milk. When
smooth; add apples, pour into buttered baking
dish, and bake slowly in a moderate oven one hour.
Serve immediately with wine sauce.
 
Apple Kuchen

Peel & slice 4-5 apples into a large mixing bowl.
Pour 2 cups of sugar, or less, over them; toss to coat.
Let stand while measuring into same bowl,
place all ingredients on top of apples.

2 cups flour
1-1/2 tsp baking soda
1 tsp salt
1 tsp cinnamon
2 eggs 3/4 cup oil
2 tsp vanilla
1/2 cup chopped nuts
1/2 cup raisins

Mix together to blend ingredients well and to coat apples evenly. Pour into well greased 9x13 pan (or 2-8 in round pans) and bake at 350 degrees about 70 minutes or until top springs back when pressed with finger.
 
Sausage Stuffed Apples

4 large apples
1 roll of ground sausage meat (I like Jimmy Dean's Special Recipe)
¼ cup diced onion
1 cup bread crumbs
brown sugar and cinnamon to taste

Cut the tops off of the apples. Core and scoop out the centers. Discard the core, but save the pulp from around it, and cut it up.

Cook sausage in a frying pan with the apple pulp and onions. Simmer. Add bread crumbs and mix in well.

Sprinkle the cored out apples with brown sugar and cinnamon. Stuff them to the top, with sausage mixture, sprinkle the tops with a little more brown sugar and cinnamon.

Bake in 350° oven for 40 minutes.
 
Apple Dumplings

Pastry for a 9" 2 crust pie
6 baking apples about 3" in diameter, peeled and cored
3 tablespoons raisins
3 tablespoons chopped nuts
2 cups brown sugar, packed
1 cup water

Heat oven to 425 degrees. Prepare pastry and cut into squares about 6" x 6". Put apple into the middle of each square. Mix raisins and nuts, fill the center of each apple. Bring corners of pastry up and join together by moistening with water. Press in sides of pastry. Place dumplings in ungreased baking dish. Heat brown sugar and water to boiling, carefully pour around dumplings. Spooning syrup over dumplings 2 or 3 times during baking, bake about 40 minutes until crust is golden and apples are tender. These are best served warm!
 
Pork Chops with Apple-Corn Bread Stuffing

(2 Servings)

4 1/2 inch thick boneless pork loin chops, trimmed
1tsp dried thyme
1 1/2 tablespoons unsalted butter
1/2 cup chopped onion
1/2 cup chopped peeled tart apple (such as Granny Smith)
3/4 cup corn bread stuffing mix, crushed
1/4 cup water

Preheat oven to 450F. Season pork with 1/2 tsp thyme, then salt
and pepper. Melt 1/2 tbs butter in heavy medium skillet over
medium high heat. Add pork chops to skillet; saute until cooked
through, about 3 minutes per side. Transfer pork chops to small
baking pan. Melt remaining 1 tbs butter in same skillet over
medium high heat. Add chopped onion and apple to skillet and
saute until beginning to soften, about 5 minutes. Add stuffing
mix, water and remaining 1/2 tsp thyme. Stir until water is
absorbed and stuffing is moist, about 30 seconds. Mound 1/4 of
stuffing on each pork ship. Bake until stuffing is crisp and
beginning to brown, about 5 minutes.
 
Pork Chops with Apples and Balsamic Vinegar

1 tablespoon olive oil or butter

4 bone-in pork chops, trimmed of all visible fat

Freshly ground black pepper, to taste

1 cup chopped onion

1/2 cup chopped apple

1 1/2 tablespoons fresh rosemary, chopped (dried rosemary is fine)

1 cup low-sodium chicken broth

1 1/2 tablespoons balsamic vinegar

Season pork with black pepper and kosher




In a large nonstick skillet, heat the olive oil or butter over Medium ? Medium High heat. Cook until the pork chop is browned on both sides, about 3 minutes each side. Remove pork chops from heat and set aside.

Add the onion, apple and rosemary to the skillet. Sauté over medium heat until the onions and apples are soft, about 3 to 5 minutes. Stir in the broth and vinegar. Increase the heat and boil until the sauce has reduced, about 5 minutes. To serve, place the pork on a large platter. Pour the onion-apple mixture over the top and serve.

Serve with steamed red potatoes, fresh asparagus or green beans.
 
PORK CHOPS WITH APPLESAUCE GRAVY

2 C. applesauce
3 lb. pork chops
1 T. minced garlic
1/2 C. all-purpose flour
1 T. salt
1/8 tsp. pepper
3 C. boiling water
1 T. lemon juice

Brown chops in frying pan. Remove to 3-quart casserole.
Brown the garlic in remaining fat. Add flour, salt and pepper.
Blend. Add water. Cook until mixture thickens, stirring
constantly. Add applesauce and lemon juice. Stir. Pour over
chops. Bake at 425ºF until tender (about 1 1/2 hours).

Serves 8.
 
Roast Pork Tenderloin With Apple Onion Marmalade

2 tablespoons olive oil
1 white onion (sliced thin)
1/4 cup balsamic vinegar
1/4 cup sherry vinegar
1 cup water
pinch salt and freshly ground course black pepper
2 pork tenderloins about 1/2 pound each
2 tablespoons fresh thyme (minced)
2 tablespoons butter
1 small green apple (granny smith) peeled, cored, cut 1/2 inch dice
3 pitted prunes (sliced thin)
1 cup veal stock (canned chicken broth for substitution)
2 tablespoons finely minced fresh parsley

In a saute pan over medium heat, warm the 3 tablespoons olive oil. Add the onion and saute until golden brown, about 5 minutes. Add the balsamic vinegar , sherry vinegar, water and salt and pepper and continue to cook on a medium low setting until all the liquid has evaporated, about 30 minutes.

Preheat oven to 450 degrees. Rub the pork tenderloin with salt, pepper, thyme and olive oil. Place the pork in the oven and roast for 10 minutes, at that time flip the pork over and continue to cook for an additional 5 - 10 minutes or until the pork has reached an internal temperature of 145 degrees.

While the pork is cooking saute the apples and prunes in butter over a medium flame until the apples begin to caramelize, about 3 - 4 minutes. Add the onion mixture to the pan and continue to saute for another 2 minutes. Add the stock to the pan and bring to a boil. Remove the marmalade from the heat and cover to keep warm.

Slice the warm pork into 1/2 inch think pieces and place on warm plates. Spoon over apple onion marmalade, serve.

This classic fall dish would work very well with apple cabbage sauté and rosemary roasted potatoes.

Servers 4
 
Apple Bread

1 (3-pound) bag small apples (12 to 14 apples)
2 cups sugar
1 cup vegetable oil
3 large eggs lightly beaten
2 teaspoons vanilla extract
3 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1 cup chopped pecans toasted


Peel and finely chop enough apples to equal 3 cups. Se
Stir together sugar and next 3 ingredients in a large
Stir together flour and next 3 ingredients
Divide batter evenly between 2 greased and floured 9- x
Makes 2
 
Apple Chunk Granola Bread

1 1/4 cup flour
1 3/4 cups granola
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg

1 egg
1/2 cup brown sugar
1 cup buttermilk
1/4 cup canola oil (I don't use canola - I use veg. oil)

2 cups peeled and cored apples cut in 1/2-inch chunks




Preheat the oven to 350 degrees. Prepare an 8 1/2 x 4 ½-inch loaf pan by greasing it well.

1. Combine the dry ingredients and the granola together in a large bowl.
2. Whisk the egg, brown sugar, buttermilk, and oil together until the sugar is dissolved and the mixture is smooth.
3. Pour the liquid ingredients into the dry ingredients. Mix with a spatula until just combined. Fold in the apples.
4. Pour the batter into the prepared pan. Bake for 45 minutes or until the bread tests done. Remove from the pan and cool on a wire rack.

Note: Different granolas may absorb moisture differently. Add milk or flour if needed to get the right consistency.
 
APPLE AND SWEET POTATO PUREE

2 large sweet potatoes
2 large apples (Rome Beauty, Northern Spy, Winesap)
4 tablespoons butter
1/4 to 1/2 cup whipping cream or sour cream
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger

Preheat oven to 350 degrees.

Place the potatoes on a greased baking sheet and bake for 11/2 hours, or until very tender.

Peel, core and slice the apples.

Melt the butter in a skillet and cook the apples over low heat until tender, about 15 minutes. Transfer the apples to a large bowl.

Peel the potatoes while still hot. Add them to the apples. Add the cream, nutmeg and ginger. Mash together with a fork, then whip the mixture with an electric mixer until the texture is creamy. Serve at once.
 
Onion and Apple

An excellent dish to serve with pork.

1 tbsp butter or margarine
1 cup sliced onion

1 cup peeled and sliced cooking apple (McIntosh is good)
1-1/2 tsp granulated sugar
1/4 tsp salt


Melt butter in frying pan. Add onion. Saute until soft.

Add apple, sugar and salt. Stir. Cover. Lower heat. Barely simmer for 4 to 5 minutes until apple is soft. Serves 2.
 
Jager-eintopf (Hunter's Stew)
4 servings

1 1/2 c Onions; Minced
1/4 lb Mushrooms; Sliced
2 T Vegetable Oil
1 lb Ground Beef; Coarse Grind *
1 c Beef Broth
5/8 t Nutmeg
1/2 t Worcestershire Sauce
1 t Salt
1/2 t Pepper
3 ea Potatoes; Medium
3 T Butter
2 ea Eggs; Large
4 ea Apples; Tart
1/2 c Bread Crumbs; Fine, Dry

* Ground beef should only be ground once and be the leanest you can
get.

In a frypan saute onions and mushrooms in vegetable oil until
soft. Add ground beef; saute mixture 3 to 4 minutes. Stir in broth;
bring to a simmer. Add 1/2 t nutmeg, worcestershire sauce, 1/2 t
salt, and 1/4 t pepper. Peel the potatoes and boil them in salted
water until tender, about 30 minutes. Drain and put through a food
mill or grinder. Beat in 2 T butter, 1/2 t salt, 1/4 t pepper.
Adjust seasonings to taste. Beat in eggs and remaining nutmeg.
Peel, core, and slice apples. Layer mixtures in a 1 1/2-quart
buttered baking dish. Spread 1/3 of potatoes on bottom of dish. Top
with 1/2 of the meat mixture and 1/2 of the apples. Continue with
layers, ending with a layer of potatoes. Sprinkle the top with bread
crumbs, and dot with remaining butter. Bake at 375 degrees F. for 45
minutes and then at 400 degrees F. for 10 minutes more.
 
Herring Salad

8 oz Pickled Herring; Drained
1/2 ea Green Pepper; Seed And Dice
1 ea Apple; Tart, Core And Dice
1 ea Orange; Sectioned And Diced
2 t Onion; Grated
2 T Vegetable Oil
1 T Vinegar
4 ea Lettuce Leaves; Cupped

Combine ingredients and marinate in refrigerator for at least 1 hour.
Serve on inner tightly cupped lettuce leaves.
 
Apple Honey Oatmeal Cookies

3/4 cup butter flavor shortening
1 1/4 cups light brown sugar - firmly packed
1 egg
1/3 cup milk
2 tbs honey
1 1/2 tsp vanilla
3 cups quick oats, uncooked
1 cup flour, all-porpuse
1/2 tsp baking soda
1/2 tsp salt
1/4 tsp cinnamon
1 cup raisins
1 cup walnuts, coarsely chopped
1 Granny Smith apple, peeled - cored, & finley chopped

Heat oven to 375 F. Grease baking sheets.

Place sheets of foil on counter top for cooling cookies.

Combine shortening, brown sugar, egg, milk, honey and
vanilla in large bowl. Beat with electric mixer at medium
speed until well-blended.

Combine oats, flour, baking soda, salt and cinnamon. Mix
into creamed mixture at low speed just until blended.
Stir in raisins, walnuts and apples.

Drop rounded measuring tablespoonfuls of dough 3 inches
apart onto baking sheet.

Bake one baking sheet at a time at 375 degrees 10 to 12
minutes, or until lightly browned. Do not overbake. Cool
2 minutes on baking sheet.

Remove cookies to foil to cool completely. Makes 3 dozen
cookies.
 
Apple Barrel Chicken

1 tablespoon vegetable oil
2 large chicken breasts boned and halved or 4 smaller ones
1/4 cup cake flour
1 granny smith or Macintosh apple, peeled and sliced
1/2 cup apple liquor
1 cup apple cider
one cinnamon stick
3 cloves
Salt and Pepper
2 peppers sliced- green,red, yellow,orange ( i use whatever color that makes it colorful and inviting looking)


Warm the oil in a large saute/frying pan. Split chicken breasts and shake in a bag along with cake flour and a little salt and pepper.

Saute fillets along with peppers over medium high heat. Salt and pepper them.

Turn and brown on the other side, then reduce heat, add the apples, cover and cook until almost done.

Don't over cook them, or they will be dry and tough.

Remove chicken, apples and peppers from pan, add apple liquor and stir up all the cooked-on bits from the pan.

Add cider and spices, cook till reduced by half. Strain sauce and return chicken, apples, peppers and sauce to pan.

Cook a few more minutes until sauce has thickened and chicken is heated through.

Serve with apples and peppers over the chicken.
 
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