apple recipes
Well I have a bounty of apples in my house. We live in what seems like the apple corridor of MN. There's probably about 20 or so privately owned apple orchards in our area. So I have access to lots of nice, locally grown fruit. We took out 1st trip to the orchard on Labor day, and I have lots of gorgeous McIntosh apples in my fridge. I need recipes to cook them with. There's no way we'll be able to just eat them all in lunches. Plus we want to go back to the orchard later this month to pick some of the later varieties. I'm planning on making some apple and brie soup, and some apple pie. I've thought about trying not to completly botch my mom's apple crisp recipe this year. (Success with apple crisp continues to ellude me for some reason!) What are your favorite apple recipes??? |
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Good thread, Karen. I'm going to the local Apple Festival this Saturday and will be picking up some yummy apples. I need to cook them, too, since I'm still not quite able to eat raw fruit. I hope others will chime in with some yummy low-fat low-sugar recipes.  |
| MMMMMMMMM, apples!
I love fall! I like apples in salads...mixed greens and maybe some chicken, red onion, apple, blue cheese, walnuts (I can't have them) and a red wine vinaigrette. Home-made applesauce is yummy to make alongside pork (I use chicken since I don't eat pork). Stuffing with spicy turkey sausage, onions, celery, bread cubes, chicken broth, herbs, and chopped apples is really good. |
APPLE PIE!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
 :yay: :yay: :yay: :yay: :yay: |
| We have an apple tree (red delicious) and the harvest we get from just that one tree is nothing short of amazing! We've set harvest day for Sept 23 and spread the word through the family, so hopefully we'll have just enough for ourselves!
I have a great applesauce recipe (at home, I'm at work right now) but it is not a no-sugar recipe. Tammy, can you have artificial sweetners? I know that Splenda makes a fake sugar version specifically for baking and cooking. This sauce freezes beautifully and keeps us in applesauce throughout the year. I also have a kick-butt apple crisp recipe that my family just clamors for in the fall. And the obligatory apple pie. We usually have SO many apples that I end up making at least 5 huge apple crisps and freezing them. As for the apple pies, I measure out how many apples it would take to fill the pie tins I have, prepare the apple pie filling and freeze them. That way when we want an apple pie during the year, all I have to do is make the crust and viola! Instant apple pie! To compensate for the lack of tartness of the red delicious apple, I sprinkle them with lemon juice and it comes out great! Let me know if you want these recipes and I'll get them out when I get home tonight. Happy picking!! |
Apple pie!!  I've made this apple pie 4 times, and it's really good:
Granny Smith Apple Pie Ingredients 1 1/2 (15-ounce) packages refrigerated piecrusts, divided 6 medium Granny Smith apples, peeled and sliced 1 1/2 tablespoons lemon juice 3/4 cup brown sugar 1/2 cup sugar 1/3 cup all-purpose flour 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg Preparation Stack 2 piecrusts; gently roll or press together. Fit pastry into a 9-inch deep-dish pieplate. Toss together apple and lemon juice in a large bowl. Combine brown sugar and next 4 ingredients; sprinkle over apple mixture, and toss to coat. Spoon into prepared piecrust. Roll remaining piecrust to press out fold lines; place over filling. Fold edges under, and crimp; cut slits in top for steam to escape. Bake at 450° for 15 minutes. Reduce oven temperature to 350°, and bake 35 minutes. Yields 1 (9-inch) pie (From Souther Living, 2001) ********************************************** I also had the most wonderful salad once with paper-thin slivers of green apples in it, tossed with a champagne vinagrette. You can add other ingredients according to your preference. |
| I want the APPLE CRISP recipe!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
MMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMM |
| I want the recipe for the applesauce and the apple crisp, please Chris. I can have splenda and have used it in the pumpkin pie recipe I made recently. Works well. |
| Okay, I'll post them when I get home tonight. Stay tuned!! |
| This topic makes me ready for the holidays/fall!!!!!! |
| That recipe sounds pretty easy, Stephanie. I think it could be adapted to be low-sugar, low-fat, too. |
| It is really easy! The most time consuming part is peeling all of the apples. Oh, and I forgot to mention the egg wash! If you combine 1 egg yolk with 2 teaspoons of water (some people use milk), beat it with a fork, and then brush it over the top of the pie, it will cook to a beautiful golden brown.
If anyone makes a pie with splenda instead of sugar, please let me know how it turns out! For the apple pies, would you use splenda in place of the white sugar and the brown sugar? |
| When I make apple crisp I add Grand Mariner, Amaretto and the grated peel for a half lemon and a half orange. How much booze, about 1 to 1 1 1/2 jigger. And cinnamon of course. Any accidently spilled Grand Mariner or Amaretto into a cup is automatically the chef's. |
1st Time OES Mommy wrote: For the apple pies, would you use splenda in place of the white sugar and the brown sugar?
Yes. Splenda makes a brown sugar substitute, but it is just regular white splenda mixed with "real" brown sugar - about half n half. Twin makes a brown sugar substitute that is more like real brown sugar. But, I'm having a hard time finding it locally. |
| apple dumplings!!!
core 4 apples.... in a bowl mix 1 cup sugar and 1 tablespoon cinnimon thaw out 2 ready made pie dough thingys...(if youre a good baker make your own).. cut each pie dough thingy in half....2 apples per pie crust... stick cored apple in center...throw a dollap of butter down the hole...spoon sugar mixture in after...add another dollop....close up the apple with the pie dough....do it to the same to all......put them in a pyrex dish....sprinkle remaining sugar mixture over the the dough... bake for about 30 minutes.....outside crust should be pie hard, except at the bottom where its all ooey gooey from the sugar and butter.........so good! |
| Okay, here are my recipes:
Applesauce 2.5 lbs apples Juice from half a lemon 1/2 cup sugar (amt of sugar can vary depending on the apples) 1 tsp cinnamon Optional: 1/2 to 1 tsp vanilla Combine sugar and cinnamon. Peel, core and quarter apples. Place in saucepan. Pour lemon juice over apples, then sprinkle with sugar mixture. Cover and simmer about 20 minutes or until soft. Mash to desired smoothness. Apple Crisp 1/4 c. butter or margarine 1/2 c. flour 1/2 c. sugar Melt butter; add flour and sugar and stir. Spread evenly in a 9" x 13" pan. Fill with sliced apples. (I like to overfill the pan a bit, as they tend to "smoosh" down when baking.) Dot with butter. Add raisins, if desired. 1/2 c. butter or margarine 2 c. flour 1 c. sugar Cinnamon (optional, to taste) Melt butter; add flour, sugar and cinnamon - mix until crumbly. Sprinkle mixture over apples, making sure to cover the apples completely. Bake at 350 deg for about 45 minutes or until you can stick a fork in the apples easily. Do not overbake. Bon appetite! |
| Isn't there some recipe that involves apples, brown sugar, maybe something else and the microwave? I saw someone on tv make it last night. It reminded me of apple pie filling without the shell and in the microwave. I know one of you knows what I'm talking about! |
| Apples in the microwave - I just use my apple slicer (the one you press down over the apple and it cores and slices), remove the peel. Put it in a bowl with some sugar and cinnamon to taste. Nuke it until mushy - it is heavenly!!
Apple crisp - I make a mix of 1 cup flour, 1 cup oatmeal (dry), about 1/2 cup sugar and mix it. Pour over a stick of melted butter - mix. Take 2/3 of the mix and press it into the bottom of a 9x13 pan (I use my Pampered Chef stone pan). Fill with sliced tart apples - about 8 apples usually, depends on size. Sprinkle apples with cinnamon and brown sugar. Sprinkle remaining dry mix over the top. Bake at 350 for about 45 minutes. We have 3 big apple trees - we planted them all after we moved in. They are great, but have so many the horses and sheep get plenty too!  |
What about Toffee Apples, YUM  |
Those recipes sound good. I will have to try them. Thanks for posting. 
Lisa - is a toffee apple like a caramel apple? A whole apple dipped in toffee? Yum. |
ButtersStotch wrote: Isn't there some recipe that involves apples, brown sugar, maybe something else and the microwave? I saw someone on tv make it last night. It reminded me of apple pie filling without the shell and in the microwave. I know one of you knows what I'm talking about!
I do baked apples in the microwave all the time!!! They are GREAT!! |
| Yum--I've never even considered microwaved apples! It sounds good to me, though!
I was reading Better Homes and Gardens last night and they have some apple recipes in there--an apple gazpacho and caramel apples...YUM! |
Tasker's Mom wrote: ButtersStotch wrote: Isn't there some recipe that involves apples, brown sugar, maybe something else and the microwave? I saw someone on tv make it last night. It reminded me of apple pie filling without the shell and in the microwave. I know one of you knows what I'm talking about! I do baked apples in the microwave all the time!!! They are GREAT!! How long do you zap them for? |
| MMMMMMMMMMM, seems to me it takes about 10 min give or take depending on how big the apple is. I usually start with 5, check it turn it and then give it another 3-5 min.
I have a heavy ceramic bowl that work perfectly, cover with sran wrap, poke with a fork (to vent) and cook. I like to add brown sugar, walnuts, rasins and butter  |
Tasker's Mom wrote: MMMMMMMMMMM, seems to me it takes about 10 min give or take depending on how big the apple is. I usually start with 5, check it turn it and then give it another 3-5 min.
I have a heavy ceramic bowl that work perfectly, cover with sran wrap, poke with a fork (to vent) and cook. I like to add brown sugar, walnuts, rasins and butter What!? The cardiac nurse eats butter! |
Ginny - do you just slice them and put that stuff on them & microwave? Do you peel them first? 
You can tell I don't usually cook apples.  |
When I bake apples I leave the skin on (didn't you mother ever tell you the vitamins are in the skin?). I have a corer (sp?), so I core them fill them mound them with brown sugar top with BUTTER, yup the Cardiac Nurse eats BUTTER  and either microwave or bake. |
| Yeah, I know the vitamins are in the skin, but they're harder to digest and I have to be careful with that for a few months. So, just wondering... Do you think baking them makes the skin easier to digest? Thanks, Ginny.
barney1 wrote: -an apple gazpacho...YUM!
That sounds interesting. Wonder if it's good? |
| Yummy. It is like cinnamon applesauce, all warm and spicy. I love the way it makes the kitchen smell good too.
My kids made them this way as after school treats. I also use my pampered chef corer/slicer/peeler and make dried apple snacks in my dehydrator.. They are heavenly. I should make some today!! |
| Did you ever take applesauce, warm it up and throw a "Fireball" in it while it cooks? MMMMMMMM yummy!!! |
| Sweet Apple Gazpacho --from Better Homes and Gardens
Ingredients 3 6-oz. cartons vanilla low-fat yogurt 2 medium Granny Smith apples, peeled, cored, and cut up 1 medium cucumber, peeled, halved, seeded, and cut up 3/4 cup apple juice or cider 1 Tbsp. packed fresh mint leaves 1 fresh jalapeno chile pepper, seeded and cut up* (optional) 1/4 tsp. salt Fresh mint (optional) Purchased pizzelles or other cookies (optional) Directions 1. In food processor or blender combine yogurt, apples, cucumber, apple juice, mint, jalapeno, and salt. Cover and process or blend until mixture is nearly smooth. (If container is too full, process or blend half of the mixture at a time.) If desired, garnish each serving with mint and serve with pizzelles. Makes 8 (1/2-cup) servings. 2. *Note: Because hot chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with chiles as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the chile peppers, wash your hands well with soap and water. |
Beaureguard's Mom wrote: Lisa - is a toffee apple like a caramel apple? A whole apple dipped in toffee? Yum.
It sure is tammy, not healthy but darn delicious, we have the apple on a popsicle stick then dip it into the hot runny toffee and then let it set rock hard for plenty of good licking and enjoying.
Caramel well that is weird, toffee here, sugar overload a plenty. 
Caramel is that brown gooey stuff like Caramelo bears, CHOCOLATE covered with gooey runny Caramel inside, to die for but not for the faint hearted. Oooh calories plus there too.  |
| I never cared for caramel apples.
But CANDY apples, with that sticky "candy apple red" coating, preferably rolled in coconut. gahhghhhhhgggghghghghghghgh I think I've had maybe 10 or less in my life... I think I love the thought of them more than the eating! I remember the ones I have eaten, that crunchy sweet outside, tart inside. OMG I gotta go find one. OK, here is the site: http://denaesweetshop.com/apples.html oh yeah. |
lisaoes wrote: Beaureguard's Mom wrote: Lisa - is a toffee apple like a caramel apple? A whole apple dipped in toffee? Yum. It sure is tammy, not healthy but darn delicious, we have the apple on a popsicle stick then dip it into the hot runny toffee and then let it set rock hard for plenty of good licking and enjoying. Caramel well that is weird, toffee here, sugar overload a plenty. Caramel is that brown gooey stuff like Caramelo bears, CHOCOLATE covered with gooey runny Caramel inside, to die for but not for the faint hearted. Oooh calories plus there too. Oh Lisa, Caramel apples are to die for. My favorites are from Blakes Apple Orchards Cider Mills in Armada Michigan. When I lived in Michigan I used to make a special trip once a week, during the season for just one tastey caramel apple with nuts. Now that I'm in Florida, if I'm ever in Michigan in the fall it is "a must stop and get" before I go home. I've been thinking about calling them and having them overnight a few.....hmmmm. lol |
Ron wrote: I never cared for caramel apples.
But CANDY apples, with that sticky "candy apple red" coating, preferably rolled in coconut. gahhghhhhhgggghghghghghghgh I think I've had maybe 10 or less in my life... I think I love the thought of them more than the eating! I remember the ones I have eaten, that crunchy sweet outside, tart inside. OMG I gotta go find one. OK, here is the site: http://denaesweetshop.com/apples.html oh yeah. My Mom always made Candy Apples for our church bazaar every fall. It was a GREAT time. she would make hundreds of them. And of course we always got to "sample" When I got older I was allowed to put the stick in!!!!!!!!! |
| THAT'S IT RON not caramel apples but you guys call them Candy Apples, whoops foreign interpreter was needed.
TOFFEE APPLES there called here. Great sugar surge 
Now I need to work out what the heck Caramel apples are  They sound just delicious too |
| Well. we DO have Caramel Apples too........... often rolled in nuts.
GOSH I'm hungry for one!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! There is a little gourmet food store near me "Fuddy Duddys" that sell apples dipped in caramel, then fudged then rolled in nuts.................................................... |
lisaoes wrote: Now I need to work out what the heck Caramel apples are
They sound just delicious too If you click on the link Ron posted, then scroll down toward the bottom where there is a picture of all different varieties of coated apples, the ones on the far right side are caramel apples. Toward the back of that row there are some covered in nuts. YUM! The red coated ones are the ones we refer to as Candy Apples. All delicious.
Ginny - that Fuddy Duddys place sounds like somewhere I may need to visit. |
| Lisa--Caramel apples are just apples on a stick dipped into warm, gooey caramel and then left to harden a bit. Same idea as the toffee apple...MMMMM |
| Oh Wow!!! Those coevred apples looks amazing. Yummy!!! I've never tried an official "candied" apple. I'm a big fan of carmel; and queens apples. Queens apple, for those who don't know is an apple that has been cored and cut up into pieces, and then served with a warm carmel sauce- either drizzled over the apple pieces, or to the side in a bowl. It's a little easier to eat then apple on a stick. At least I think so. Just as tasy though! No I'm gouing to have to find a few more recipes for "covered" apples. Yummy!!! |
| oh, i like that idea karen....im the kind that always orders icecream in a cup.....otherwise i dribble and spill.....so now maybe i CAN eat a carmel apple!!!!!!! |
| Chris, do you freeze the crisp fully baked? It's a great idea, never thought of doing that.
Helen, Blakes is where we get our apples and cider |
| One of the things we get a lot of here are crabapples. I guess they do better than apples in our climate.(?)
Scott makes a crabapple applesauce that is sooooo yummmy...very TART!
He also makes something called Hipacrys(sp?) which is an apple (or crabapple) and honey wine. Mmmmmmmmm .....  |
bestdogsx4 wrote: Chris, do you freeze the crisp fully baked? It's a great idea, never thought of doing that.
Yep, I freeze the whole thing after baking. It thaws out beautifully! |
| I just got home from the apple festival with a peck of Granny Smiths and a peck of Galas. I had to come here to print out all these great recipes so I can get started.
I'll let you what I end up making and how it all tastes. I've got homecoming at church tomorrow, so I'm taking something with apples in it. |
| All the apple talk prompted me to go out and get a few caramel apples today. It's the one bonus of the fall season! |
bestdogsx4 wrote: Chris, do you freeze the crisp fully baked? It's a great idea, never thought of doing that.
Helen, Blakes is where we get our apples and cider I hope you have one of their caramel apples and try their apple butter too. Enjoy! |
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