Recipes

Apple Maple French Toast

 

  • 6 eggs
  • 1 cup milk
  • 1/2 teaspoon vanilla extract
  • Ground cinnamon
  • 6 slices bread
  • 2 tablespoons butter, plus more for serving
  • 3 apples, peeled and sliced
  • 2 tablespoons water
  • 1/2 cup maple syrup

 

Whisk the eggs, milk, vanilla, and a pinch of ground cinnamon in a 9-by-13-inch baking dish. Add the bread in a single layer, turning until all the egg is absorbed

Meanwhile, heat a large skillet over medium heat, melt 1 tablespoon butter, and add apples, stirring to coat until starting to caramelize. Add the water, cooking until water has evaporated and apples are tender, about 4 minutes.

 Pour in the maple syrup and a dash of ground cinnamon; simmer for a minute to combine.

 In a large, heated nonstick skillet, melt about 1 tablespoon butter and saute the soaked bread until golden brown on each side, about 4 minutes. Place French toast on a plate and top with apple-maple mixture, plus more butter if you'd like!

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Caramel Apples

 

9 assorted apples, room temperature

1 1/2 cups sugar

1/2 cup light corn syrup

1/2 cup heavy cream, room temperature

3/4 cup coarsely chopped cashews, for dipping (optional)

Flaky sea salt, such as Maldon, for pressing (also optional)

2 ounces white chocolate, chopped

Insert a 5-inch dowel or nontoxic twig into the stem end of each apple.

Combine sugar and corn syrup in a medium heavy-bottomed saucepan, and stir. Cover, and cook over medium-high heat until sugar melts. Uncover, and continue to cook, swirling occasionally, until mixture is dark golden, about 10 minutes. Slowly drizzle in heavy cream. Remove from heat, and stir until smooth. Transfer caramel to a small metal bowl. Let stand 3 minutes to let caramel thicken slightly, then dip bottom of 1 apple to test if caramel is thick enough. If most of the caramel runs off of apple, let caramel cool 1 to 2 minutes more, then try again.

Dip 3 apples, including test apple, 1 at a time, into caramel to coat three-quarters of each apple. Let excess drip off, and scrape bottom of apples against the side of bowl (if caramel begins to harden, reheat in bowl over a pot of simmering water). Immediately after coating each apple, dip into nuts, using your fingers to help them adhere. Transfer each apple as decorated to a baking sheet lined with parchment or a nonstick baking mat, and let set completely, about 30 minutes.

Coat 3 more apples with caramel as above, this time pressing each with salt flakes along top edge of caramel immediately after coating. Transfer to lined baking sheet, and let set.

Coat the 3 remaining apples with caramel. Transfer to lined baking sheet, and let set.

Place chocolate in a heatproof bowl set over a pan of barely simmering water. Stir until melted and completely smooth. Fill a small resealable plastic bag with chocolate, and snip a tiny hole in 1 corner. One at a time, hold the 3 plain caramel apples horizontally over baking sheet, drizzle with chocolate in a back-and-forth motion, spinning apple as you drizzle. Return to baking sheet to set, about 30 minutes.

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Apple Brownies

 

1 stick salted butter, melted and cooled, plus more for dish

1 cup all-purpose flour

1 teaspoon ground cinnamon

1/2 teaspoon baking powder

1/2 teaspoon salt

1/4 teaspoon baking soda

1 cup sugar

1 large egg

1/2 cup chopped walnuts

2 large firm-sweet apples (about 1 pound total), peeled, cored, and cut into 1/2-inch cubes (2 3/4 cups)

Preheat oven to 350 degrees with rack in center position. Generously butter an 8-by-11-inch baking dish.

Whisk together flour, cinnamon, baking powder, salt, and baking soda in a medium bowl. In a separate bowl, beat together butter, sugar, and egg with a mixer until pale, about 2 minutes. Add walnuts and apples, and stir by hand until combined. Add flour mixture, and stir until combined, about 30 seconds more.

Spread batter in pan, and bake until golden brown and slightly firm, about 40 minutes. Let cool on a wire rack 30 minutes, then cut into 12 bars. 

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Dried Apples

Dried Apples: Core 1 small apple; slice into 1/8-inch-thick rounds. Arrange on an oiled baking sheet and bake at 200 degrees F until dry but still soft, 2 to 3 hours.

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Bacon Apple Cheeseburger Sliders

 

1 pound lean ground beef

2/3 cup sweet-tart red apple, unpeeled and coarsely shredded

1/4 cup red onion, chopped

3 thick slices applewood-smoked bacon, cooked and very finely chopped 

1/2 teaspoon Worcestershire sauce

1/2 teaspoon dried thyme

1/4 teaspoon salt

1/4 teaspoon coarsely-ground black pepper

3 ounces Swiss cheese, thinly sliced and cut into 12 pieces

apple aioli (see recipe below)

12 cocktail buns, split

12 small lettuce leaves or fresh baby spinach

sweet-tart red apple, unpeeled and very thinly sliced (optional)

 

Apple Aioli

 

1/3 cup mayonnaise

5 teaspoons frozen apple juice concentrate

Preheat oven broiler.

For burgers, mix ground beef, shredded apple, onion, bacon, Worcestershire sauce, thyme, salt and pepper in a large bowl until just combined. Do not overmix. 

With damp hands, form mixture into twelve 2½-inch-round patties. 

Broil patties, on rack in broiling pan, 4 inches away from heat for 8-12 minutes or until meat thermometer reads 160 degrees. Turn patties halfway through broiling. You can also grill patties if desired.

Place 1 cheese piece on top of each patty. Continue broiling for 30-60 seconds or until cheese is melted.

To serve, spread aioli on bottoms of buns. Top with patties. If desired, apple slices and lettuce. 

Apple Aioli

Stir together mayonnaise and frozen apple juice concentrate until combined. (Makes about 1/3 cup.)

 

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Apple Butter

5 12 lbs apples, peeled and finely chopped (I use 3-4 different types of apples)

4 cups sugar

2 -3 teaspoons ground cinnamon

14 teaspoon ground cloves

14 teaspoon salt

Combine sugar, cinnamon, cloves and salt.

Pour over apples and mix well.

Place in crock pot, cover and cook on high for 1 hour.

Decrease heat to low; cover and cook on low for 9-11 hours or until thickened and dark brown.

Stir occasionally.

Uncover and cook on low for 1 hour longer.

If desired, whisk until smooth.

Spoon into freezer containers, leaving 1/2-inch head space.

Cover and freeze.

 

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Apple Dumplings

 

 

1 Pie Crust            6 Jonagold Apples, peeled and cored                    1/2 Cup Butter

1/2 Teaspoon Ground Nutmeg                             3 Cups water

2 Cups sugar                                                      1 Teaspoon Vanilla Extract

3/4 Cup brown sugar                                          1 teaspoon ground cinnamon

                 Preheat oven to 400 degrees F (200 degrees C). Butter a 9x13 inch pan.

On a lightly floured surface, roll pastry into a large rectangle, about 24 by 16 inches. Cut into 6 square pieces. Place an apple on each pastry square with the cored opening facing upward. Cut butter into 8 pieces. Place 1 piece of butter in the opening of each apple; reserve remaining butter for sauce. Divide brown sugar between apples, poking some inside each cored opening and the rest around the base of each apple. Sprinkle cinnamon and nutmeg over the apples.

With slightly wet fingertips, bring one corner of pastry square up to the top of the apple, then bring the opposite corner to the top and press together. Bring up the two remaining corners, and seal. Slightly pinch the dough at the sides to completely seal in the apple. Repeat with the remaining apples. Place in prepared baking dish.

In a saucepan, combine water, white sugar, vanilla extract and reserved butter. Place over medium heat, and bring to a boil in a large saucepan. Boil for 5 minutes, or until sugar is dissolved. Carefully pour over dumplings.

 
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Grandma's Apple Pie
 
INGREDIENTS:
1 recipe pastry for a 9 inch double crust
pie
1/2 cup unsalted butter
3 tablespoons all-purpose flour
1/4 cup water
1/2 cup white sugar
1/2 cup packed brown sugar
8 Granny Smith apples - peeled, cored
and sliced
DIRECTIONS:
1. Preheat oven to 425 degrees F (220 degrees C). Melt the butter in a saucepan. Stir in flour to form a paste. Add water, white sugar and brown sugar, and bring to a boil. Reduce temperature and let simmer.
2. Place the bottom crust in your pan. Fill with apples, mounded slightly. Cover with a lattice work crust. Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off.
3. Bake 15 minutes in the preheated oven. Reduce the temperature to 350 degrees F (175 degrees C). Continue baking for 35 to 45 minutes, until apples are soft.

 

Sautéed Apples 

INGREDIENTS:
1/4 cup butter
4 large tart apples - peeled, cored and
sliced 1/4 inch thick
2 teaspoons cornstarch
1/2 cup cold water
1/2 cup brown sugar
1/2 teaspoon ground cinnamon
DIRECTIONS:
1. In a large skillet or saucepan, melt butter over medium heat; add apples. Cook, stirring constantly, until apples are almost tender, about 6 to 7 minutes.
2. Dissolve cornstarch in water; add to skillet. Stir in brown sugar and cinnamon. Boil for 2 minutes, stirring occasionally. Remove from heat and serve warm.

 

Fresh Applesauce 

INGREDIENTS:
4 apples - peeled, cored and chopped
3/4 cup water
1/4 cup white sugar
1/2 teaspoon ground cinnamon
DIRECTIONS:
1. In a saucepan, combine apples, water, sugar, and cinnamon. Cover, and cook over medium heat for 15 to 20 minutes, or until apples are soft. Allow to cool, then mash with a fork or potato masher.

 

 
Apple Squares
INGREDIENTS: 
1 cup sifted all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 cup butter or margarine, melted
1/2 cup packed brown sugar
1/2 cup white sugar
1 egg
1 teaspoon vanilla extract
1/2 cup chopped apple
1/2 cup finely chopped walnuts
2 tablespoons white sugar
2 teaspoons ground cinnamon

 DIRECTIONS: 

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9 inch pan. Sift together flour, baking powder, salt, and 1/4 teaspoon of cinnamon; set aside.
2. In a large bowl, mix together melted butter, brown sugar, and 1/2 cup of white sugar with a wooden spoon until smooth. Stir in the egg and vanilla. Blend in the flour mixture until just combined, then stir in the apples and walnuts. Spread the mixture evenly into the prepared pan. In a cup or small bowl, stir together the remaining cinnamon and sugar; sprinkle over the top of the bars.
3. Bake for 25 to 30 minutes in preheated oven; finished bars should spring back when lightly touched. Cool in the pan, and cut into squares.

  

Fruity Curry Chicken Salad

INGREDIENTS:
4 skinless, boneless chicken breast
halves - cooked and diced
1 stalk celery, diced
4 green onions, chopped
1 Golden Delicious apple - peeled, cored
and diced
1/3 cup golden raisins
1/3 cup seedless green grapes, halved
1/2 cup chopped toasted pecans
1/8 teaspoon ground black pepper
1/2 teaspoon curry powder
3/4 cup light mayonnaise
DIRECTIONS:
1. In a large bowl combine the chicken, celery, onion, apple, raisins, grapes, pecans, pepper, curry powder and mayonnaise. Mix all together. Serve!

 

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