The Good Apple
Recipe Collection

Web Links to Food and Recipe Sites

Baking with Apples
Apple Pie Recipes
Apple Pie Cake
Apple Crunch Muffins
Apple Crisp
Spicy Apple Dumpling
French Apple Cobbler

Cooking with Apples
Chicken And Apple Saute
Pork Loin with Apples
Ham, Apples and Sweet Potato Casserole

Processing and Storage of Apples
Extension Service Publications
Freezing Fruit

4 Apples -- (baking)
2 tablespoons sugar
1 1/2 teaspoons cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon ground cloves
1 teaspoon grated orange rind
1/4 cup walnut pieces -- toasted
(and coarsely ground)
2 tablespoons raisins
2 tablespoons brown sugar
2 whole pastry dough
(enough for 2 pie crusts)
1 egg yolk -- mixed with
1 tablespoon water

Preheat oven to 450 degrees. Lightly grease 12 x 8 x 2-inch baking dish. Pare and core the apples, combine sugar and 1 teaspoon cinnamon on sheet of waxed paper. Roll apples in mixture to coat.

Combine remaining 1/2 teaspoon cinnamon, nutmeg, cloves, orange rind, walnuts, raisins, brown sugar and butter in small bowl. Set aside.

Divide pastry into five equal pieces. Reser4ve one piece to make leaves to decorate the top of each dumpling.

Roll each piece of pastry into 8 1/2-inch rounds. Set an apple in the center of each round. Stuff with one-fourth of the walnut mixture. Bring pastry up around apple folding and pressing to fit. Place in greased baking dish. Repeat with remaining Roll out reserved dough and cut out leaf shapes with cookie cutter. Score veins on leaves with dull edge of knife. Brush each pastry-wrapped apple with egg yolk-water mixture. Bake in 450-degree oven for 15 minutes. Reduce oven temperature to 350 degrees

Some Dumpling Tips:
Don't wash apples until ready to use them
or you'll eliminate the fruit's natural protective coating. Keep apples at about 32 degrees with a plenty of humidity. Wrap each individual apple in newspaper or tissue paper and storing in a box in a less often used refrigerator if possible.

Source: The Indianapolis Star 9/25/96

Apple Crisp

5-6 apples
1 teaspoon cinnamon
1/4 tsp nutmeg
1 teaspoon to 1 tablespoon lemon juice
1 cup sugar
3/4 cup flour
1/2 cup butter or margarine

Heat oven to 350 degrees. Peel and slice apples into a buttered 9 inch square baking pan, sprinkle with spices and add the lemon juice and water.

Mix the sugar and flour; work in the butter to make a crumbly mixture. Spread this mixture over the fruit. (I usually mix part of the sugar with the spices, and sprinkle it on the fruit before putting on the topping.)

Bake uncovered about 1 hour, or until fruit is tender and bubbly. And crust is lightly browned

Ham, Apples and Sweet Potato Casserole

The Sweet Potato Cookbook

1 center slice ham or 4 individual slices
3 medium sweet potatoes (1 1/2 lbs) -- sliced 1/4" thick
2 tablespoons sugar
4 apples, quartered -- (1pound)
3/4 cup hot water

Brown the ham slightly on both sides and place in baking dish. Spread apples and sliced sweet potatoes over ham and sprinkle with sugar. Add hot water. Cover and bake until tender, about 1 hour, in 350 degree oven. Baste occasionally while cooking. Remove cover last 15 minutes to brown.
Yield: 4 servings.

Pork Loin with Apples

1 pork loin roast (boneless)
Stuffing mix
All-purpose flour
1 egg
Bread crumbs
Butter
1 apple (peeled and diced)
2 c. apple cider (* see note)
½ c. sour cream

Slice pocket in boneless pork roast. Set aside. Making enough to fill the pocket in the pork roast, mix the stuffing mix according to directions on package, except: use apple cider in place of water, and add one peeled and diced apple. Stuff the roast. Bread the stuffed roast by carefully rolling in flour, than beaten egg (which you can thin down with a splash of cider), then in breadcrumbs. Melt butter in lg. pan or Dutch oven. Brown roast thoroughly. Add apple cider to pan, bringing it ½ way up the side of the roast. Reduce heat to simmer, cover, and steam for about 20-30 minutes. When the roast is tender, it is done. Remove roast from pan, and let set while you reduce the juices to about 1/3. Mix in sour cream to taste. Serve sauce on the side. The roast is also excellent cold, and makes a very pretty presentation. Notes: The amount of cider varies. You can also use apple wine or apple juice if you prefer.

Chicken and Apple Saute

4 teaspoons vegetable oil
2 tart apples, thinly sliced
1 onion, sliced
1/2 teaspoon dried thyme
4 skinless, boneless chicken breast halves
1 cup apple juice
1 tablespoon cider vinegar
1 tablespoon cornstarch
salt & pepper to taste

In heavy skillet, heat 2 tsp oil over medium-high heat, cook apples, onion and thyme for about 4 minutes or just until tender-crisp. Remove to bowl and set aside. Heat remaining oil in skillet, cook chicken, turning once for 2 to 3 minutes or until golden brown. Reduce heat to medium low. Set 1 tablespoon apple juice aside, pour remaining apple in skillet along with vinegar. Cover and simmer 6-8 minutes or till chicken is no longer pink inside. With slotted spoon, remove chicken to platter; keep warm. Combine cornstarch with reserved apple juice; stir into skillet and cook over high heat, scraping up any browned bits for 2 minutes or till thickened. Return apple mixture to pan and heat through, season with salt and pepper. Spoon around cooked chicken.

French Apple Cobbler

Filling:

5 cups tart apples -- peeled, sliced
3/4 cup sugar
2 tablespoons flour
1/2 teaspoon cinnamon
1/4 teaspoon salt
1 teaspoon vanilla extract
1/4 cup water
1 tablespoon margarine -- softened

Batter:

1/2 cup flour -- sifted
1/2 cup sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
2 tablespoons soft margarine
1 egg -- slightly beaten

Filling: In a medium bowl, combine apples, sugar, flour, cinnamon, salt, vanilla and water. Turn into a 9-inch square pan. Dot apples with margarine.

Batter: Combine all batter ingredients. Beat with wooden spoon until smooth. Drop batter in 9 portions on apples, spacing evenly. Batter will spread during baking. Bake 35 to 40 minutes at 375 degrees F or until apples are fork tender, and crust is golden brown. Serve warm with cream.
Serves 6 to 8.

Apple Pie Cake

1/2 cup margarine
3/4 cup sugar
1 egg -- slightly beaten
1 cup flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/8 teaspoon vanilla
2 cups apples, peeled -- chopped
1/2 cup pecans -- chopped

Thoroughly grease a 9-inch pie pan. Melt margarine, remove from heat, and blend with sugar and egg. Mix in flour, baking powder, cinnamon, salt, nutmeg, cloves, vanilla, apples, and pecans. Spread into pan.
Bake in a preheated 350^ oven for 40-45 minutes. Serve warm with ice cream.

Apple Crunch Muffins

1 1/2 cup Unbleached Flour, Sifted
1/2 cup Sugar
2 teaspoons Baking Powder
1/2 teaspoon Salt
1 1/2 teaspoon Ground Cinnamon
1/4 cup Vegetable Shortening
1 each Large Egg, Slightly Beaten
1/2 cup Milk
1 cup Tart Apples *
1 per serving Nut Crunch Topping

* Apples are to be washed and cored. Shred the unpeeled
apples for recipe. Sift together flour, sugar, baking
powder, salt and cinnamon into mixing bowl. Cut in
shortening with pastry blender until fine crumbs form.
Combine egg and milk. Add to dry ingredients all at once,
stirring just enough to moisten. Stir in apples. Spoon
batter into paper-lined 2 1/2-inch muffin-pan cups, filling
2/3rds full. Sprinkle with nut crunch topping. Bake in 375
degree oven 25 minutes or until golden brown. Serve hot with
butter and homemade jelly or jam.

NUT CRUNCH TOPPING:

1/4 cup brown sugar (packed)
1/4 cup chopped pecans
1/2 t ground cinnamon in small bowl.

Mix together

Web Links

Electronic Gourmet Guide

Home Canning Online

Apple Recipes-Lots of them!

Newspaper Food Sections Online

Minnesota Public Radio's Splendid Table