Tuesday, September 14, 2010


'Tis the season for apples, the oh-so-versatile fruit! Here are some of my family's favorite recipes to use up the abundance of apples from our trees.

Crock Pot Apple Butter:

  • 4 quarts sliced unpeeled apples
  • 2 1/2 c. white sugar
  • 2 Tbsp. cinnamon
  • 1/2 tsp. allspice
  • 1/2 tsp. ground nutmeg
  • 1/2 tsp. ground cloves
Place apples in crock pot. Top with mixture of sugar and spices. Let stand, covered, overnight. Cook covered, on high for 4 hours, stirring occasionally. Put mixture through a food mill (we have a Squeezo). Ladle into 1/2 pint or pint jars leaving 1/4 inch head space. Seal with lids. Process 10 minutes in boiling water bath.

Mom's Apple Pie - my mom gave me this recipe for her signature apple pie. I'm not supposed to share, but it's too good to keep to myself!

  • 1/4 c. brown sugar
  • 1/2 c. white sugar
  • 2 Tbsp. flour
  • 1/4 tsp. salt
  • 3/4 tsp. cinnamon
  • 1/4 tsp. nutmeg
  • 5 to 6 cups peeled, cored and sliced baking apples

Combine all ingredients and stir carefully. Put in an unbaked pie shell and dot with 2 Tbsp. butter cut into small pieces. Top with top crust, seal edges and cut slits in the top crust. Brush with milk and sprinkle with a bit of white sugar. Bake at 425 degrees for 40 to 45 minutes. Cover edges of the crust with foil if they begin to get too dark.

Crumb topped Apple Pie: Prepare as above but don't add the top crust. Instead, make a topping of 1 c. flour, 1/2 c. firm butter or margarine and 1/2 c. backed brown sugar mixed until crumbly. Cover pie with foil during last 10 minutes of baking.

Caramel Spiced Apples
  • In small bowl, combine cinnamon and cloves. Place half of apple halves in 4 Qt. slow cooker. Sprinkle evenly with half of cinnamon mixture. Add remaining apples and sprinkle with remaining cinnamon mixture. Pour apple juice and lemon juice over apples. Stir to coat apples evenly.
    Cover and cook on low for 2-1/2 to 3 hours,stirring gently half way through cooking time.
    Spoon apples and cooking liquid into individual serving dishes.
    Drizzle with caramel topping and sprinkle with pecans.

  • Apple Fritters

    Mix half the rum, the sugar and cinnamon together and toss with the apples.
    Beat the egg yolks with milk, remaining rum and a pinch of salt.
    Sift the flour and baking powder together into the mixture and stir well, until there are no lumps. Beat the egg whites to soft peaks and fold into the batter. Stir in the apple slices. Discard excess liquid from the apples.
    Heat the oil in a deep heavy pan or deep fryer (there should be a couple inches of oil in the pan) until 350F. Fry the apples in batches until golden on both sides (flip with tongues if needed). Drain on paper towels and sprinkle with confectioner's sugar.

Caramel Apple Bundt Cake


Caramel Glaze:


Prep Time: 25 mins

Total Time: 1 1/2 hrs

Set oven to 350°F. Set oven rack to second-lowest position. Grease a 12-cup bundt pan.

In a bowl, sift flour, cinnamon, baking soda, baking powder and salt. Sprinkle 3 tablespoons of the flour mixture into the bundt pan and tilt pan to coat.

In another bowl, place the chopped apples and 2 tablespoons of the flour mixture; toss to coat.

In another bowl combine 1-1/4 cups brown sugar, 1 cup white sugar, vegetable oil, eggs and vanilla; beat with an electric mixture until combined and thick (about 4 minutes). Gradually beat in the remaining flour mixture until combined. Fold in the chopped apple mixture and pecans into the batter. Transfer to prepared bundt pan. Bake for about 1 hour or until the cake tests done. Transfer the cake to a rack then prepare the caramel glaze.

To make the glaze: melt butter in a small heavy-bottomed saucepan. Whisk in 1 cup brown sugar then the half and half or cream. Continue whisking until the glaze is smooth and comes to a boil. Add in 1 teaspoon vanilla, and remove from heat. Spoon about 1/4 cup of the hot glaze over the warm cake that is still in the pan. Let the cake sit for 15-20 minutes to absorb the glaze. Turn the cake onto a platter, then pour the remaining glaze over the cake. Let stand until cool (at least 1 hour) before slicing.

Apple Maple Cream Pie

  • 1 double crust pie crust
  • 1/3 c. sugar
  • 3 Tbsp. cornstarch
  • 1/4 tsp. salt
  • 6 c. cored, peeled, sliced apples
  • 1/2 c. maple flavored or pure maple syrup
  • 1/4 c. whipping cream
  • 1/2 tsp. vanilla
  • milk
  • sugar or more maple syrup

Prepare bottom crust of pie and place in 9 inch pie plate. Set aside.

For filling, in a large bowl, stir together the 1/3 c. sugar, the cornstarch, and the salt. Add the apples, gently toss until coated.

In a small bowl, stir together maple syrup, whipping cream, and vanilla. Pour over apple mixture. Fold until combined. Transfer to the pastry-lined pie plate. Trip pastry to 1/2 inch beyond edge of pie plate.

Roll out remaining pastry and cut into 1/2 inch wide strips or roll out to cover pie filling (cut slits). Weave strips over filling for lattice crust. Press ends of strips into crust rim. Fold bottom edge over strips, seal and crimp edge. Brush pastry with milk and sprinkle with sugar. To prevent over-browning, cover edge of pie with foil.

Bake the pie in 375° F oven for 25 minutes. Remove foil. Bake for another 30 minutes until top is golden. Serve warm or cool.

Taffy Apple Salad

  • 1/2 c. brown sugar
  • 1 Tbsp. cornstarch
  • 2 Tbsp. lemon juice
  • 1 egg, beaten
  • 1 can (20 oz.) pineapple tidbits, drained (save the juice)
  • 8 oz. Cool Whip
  • 5 medium size apples, cored and diced
  • 2 c. miniature marshmallows
  • 1 c. salted peanuts

In a small heavy saucepan, combine brown sugar, cornstarch, lemon juice, egg, and pineapple juice. Cook over low heat, stirring constantly, until thickened, about 10 minutes. Refrigerate for 1 hour.

In a medium bowl, fold chilled lemon-egg mixture into whipped topping until blended.

In a large bowl, combine pineapple, apples, marshmallows and peanuts. Stir in topping mixture.

Refrigerate for 2 to 3 hours before serving.

  • 8 oz. cream cheese
  • 1 jar (7 oz.) marshmallow creme
  • 1/4 tsp. cinnamon
Let cream cheese soften just slightly at room temperature. With a mixer, combine cream cheese and marshmallow creme until smooth. Add cinnamon and stir. Refrigerate until serving.

1 comment:

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