A bushel of apple recipes

Last week I received a shipment of apples from a dear friend. It started me to thinking about a time when our trees produced some of the best apples and the many ways I prepared them. Today I am sharing some of those recipes with you. Take care and I’ll be seeing you around…Agnes

Fried Apples:

Melt 2 tablespoons butter in a skillet and add three or four medium apples, peeled, cored, and sliced. Cook over medium heat for 6 to 8 minutes or until tender. Stir in 2 tablespoons sugar and sprinkle with a dash cinnamon. Serve hot.

Apple Crisp:

Butter a pie plate and add 2 cups sliced apples. Cover with the following mixture: Use a pastry blender to mix 1-cup brown sugar, ½ cup flour and ½ cup shortening. Bake at 350 degrees for 20 minutes. Serve as is or with a scoop of ice cream.

Apple/Pineapple Casserole:

Butter a medium size casserole. Mix 1 large size can of crushed pineapple, un-drained, 5 to 6 Granny Smith apples that have been coarsely grated, and 1-tables-poon Splenda. Mix and pour in casserole. Microwave on high for 5 minutes. Stir and microwave on high for 5 minutes. Repeat until apples are translucent. Serve as a side dish with pork.

Apple Fritters

1 ¼ cup all-purpose flour

2 tablespoons granulated sugar

Pinch of salt

1 egg

3 large Golden Delicious Apples, peeled, cored and sliced into 6 equal round slices

Salad Oil for frying

Confectioner’s sugar

In medium bowl, combine 1-cup flour, the granulated sugar, and salt. In a small bowl whisk milk and egg, then gradually whisk in dry ingredients until smooth. Set aside. In a large bowl, combine remaining ¼ cup of flour and ¼ cup confectioners’ sugar. Set aside. In heavy skillet, heat 1-inch oil to 375 degrees. Peel and core apples. Cut each into 6 equal round slices. Toss 3 slices in flour and sugar mixture and then in batter. Shake off excess. Fry 1 ½ to 2 minutes, turning only once. Sprinkle with confectioner’s sugar.

Stewed Apples:

Peel, core, and quarter 6 apples. Place in a sauce pan and add 1 cup water, ½ to 1 cup sugar, and 1 tablespoon lemon juice. Bring to a boil, cover and reduce heat to simmer. Cook, stirring occasionally until apples are tender and breaking apart. Serve warm.

Applesauce Cake:

1 cup butter

2 cup sugar

2 eggs

1 pint Applesauce (stir in 1 teaspoon of soda)

3 cups flour (add 2-tsp. soda, ½ tsp. salt and 1 tsp. each of cinnamon, cloves and nutmeg

1 box raisins

1 cup chopped nuts

Cream butter and sugar; beat in eggs and flour mixture along with applesauce. Stir in raisins and nuts. Bake in 3 9-inch cake pans that have been greased and floured for 25 minutes at 350 degrees.

Icing: Cream 1 stick butter, melted, 1 box powdered sugar, 1 tablespoon cherry juice, 1 teaspoon Vanilla and 1 teaspoon Coffee Creamer, butter and sugar. Ice cake and garnish with nuts and/or cherries.

Apple Julep:

Combine the following fruit juices, stirring well. Chill before serving. Garnish with mint springs. (Makes 7 to 7 ½ cups.)

1 quart unsweetened apple juice

2 cups unsweetened pineapple juice

1 cup unsweetened orange juice

¼ cup lemon juice

Apple Upside Down Cake:

In a large skillet put in the following order:

3 tablespoons butter

6 tablespoons brown sugar

¾ cup dried cranberries

4 – 5 medium tart apples, peeled and sliced

¾ tsp cinnamon

Cook until apples begin to soften (about 6 minutes) Pour into a buttered 9 x 13 baking dish. Put the following in the blender and process until smooth:

6 eggs

1 ½ cups orange juice

1 ½ cups plain flour

½ teaspoon baking powder

¾ teaspoon salt

¼ cup white sugar

Pour over apple mixture and sprinkle with the following mixture: 2 tablespoons sugar and ¼ teaspoon cinnamon. Bake 425 degrees for 20 – 25 minutes or until a knife inserted in the center is clean. Serve with syrup and fried sausage.

Fried Apple or Peach Half-Moon Pies:

Prepare everything the day before and put in the refrigerator. This will make a lot so freeze and cook later. I freeze them on trays lined with wax paper, remove and put in the little sandwich bags and put in a large airtight container and keep in the freezer till ready to cook. Fry frozen. Heat oil (about 3 inches deep) to normal frying temperature, drop in frozen pies and fry till golden. For the filling: Cook dry or fresh fruit, season and sweeten to taste. Store in the refrigerator. For the dough: Make your own or use canned or frozen biscuits.

Apple-Pepper Jelly:

In a small sauce pan, heat one half pint jar of apple jelly and 1 tablespoon crushed red pepper. Stir constantly. Stir in 6 drops red food color. Immediately strain into hot clean jar. Cover with lid. Refrigerate no longer than 1 month.

Apple Salad:

Chop 1 large red Delicious Apple, 1 small rib of celery, 1/3 cup chopped pecans and 1/3 cup plumped raisins. Mix and stir in Mayonnaise to taste and 1 teaspoon sugar. Serve on lettuce leaf or plain. Serves 2.

Cinnamon Applesauce Ornaments:

Mix 1 cup applesauce and 12 ounces cinnamon into shapes or flatten and cut with cookie cutter. Make a small hole in each to insert hanger. Let dry several days and put in oven at 175 degrees for 30 minutes. Attach hanger. A delightful holiday smell.