Family recipes

 

We know what you're thinking...
What apple makes the best [pie, sauce, salad, crisp, etc]?

The truth is, there is no right or wrong answer, it all depends on what you like and what texture you want your recipe to have in the end. Here's what we have learned over the years:

 

  • Our Grandma always made the best pie with Wealthy apples.
    Others say Northern Spies and Empire are great for pie, too.

 

  • Firmer apples like Cortlands and Ida Reds hold their shape well when baked, so you can see defined pieces in your baked goods or pie filling.

 

  • Softer apples like McIntosh or Jonagold break down more during cooking, so in a pie your filling will be more like thick applesauce. Coincidentally, they make great applesauce!

 

  • In a salad, Ambrosia and Golden or Red Delicious are perfect because after being cut, they won't turn brown for quite some time.

 

  • Don't be afraid to use more than one variety of apple to create a nice blend of texture and taste in whatever recipe you're making.

Applesauce is easy to make and freezes really well, so you can enjoy it year round.

Crumb-Topped Apple Pie (Family Favorite!)

Freezes well and is especially good with caramel topping drizzled on top!

 

  • 1 unbaked single crust pie dough

  • 1/4 cup sugar

  • 2 Tbsp. flour

  • 1/2 tsp. cinnamon

  • 6 cups thinly sliced & peeled tart apples

 

Topping:

  • 3/4 cup brown sugar, packed

  • 1/2 cup flour

  • 1/2 tsp. cinnamon

  • 1/3 cup butter

 

Roll out pie dough and fit into a 9-inch deep-dish pie plate (a regular pie plate will work, but you may need less apples), fluting the edges.

If baking right away, preheat oven to 375 degrees.

 

In a large bowl, toss the sugar, flour & cinnamon with the sliced apples together and transfer into prepared pie crust.

 

Make the topping by stirring together the brown sugar, flour, and cinnamon in the bowl of a food processor. Add the butter in pieces and process until the mixture starts to hold together (alternately, use a pastry blender to cut in the butter by hand in a small bowl).

 

Break off pieces of the topping (it should be solid enough that it can’t be “sprinkled”) and evenly place over the top of the apples, covering them completely. Gently pat mixture down.

 

To bake now: Place pie on a baking sheet and cover entire pie loosely with foil. Bake for 15 minutes. Remove foil and bake for 35 to 40 minutes more until top is golden and apples are tender. Cool on a wire rack.

 

To freeze: Wrap entire pie – plate and all – with heavy duty foil (or double thickness of foil). Label and freeze up to three months. When ready to bake, remove foil and place frozen pie on a cookie sheet. Use the same foil to cover the pie loosely with foil. Bake at 350 for 40 minutes, remove foil and bake for 40-45 minutes more until the top is browned and the apples are tender.

 
 
 
Caramel Apple Pizza
  • 1 tube (18 ounces) refrigerated cookie dough

  • 1 package (8 ounces) cream cheese, softened

  • 1/2 cup peanut butter

  • 1/2 cup packed brown sugar

  • 2 Tbsp. milk

  • 4 cups sliced peeled tart apples (about large)

  • 1 can (12 ounces) lemon-lime soda

  • 1 tsp. ground cinnamon

  • 1/2 cup caramel ice cream topping

  • 1/3 cup chopped pecans

 

Preheat oven to 350 degrees. In a large bowl, combine flour, sugars, baking soda, baking powder, salt, nutmeg and cinnamon.

 

In a small bowl, combine wet ingredients, eggs, vanilla, applesauce and apples. Add wet ingredients to dry ingredients and mix until just blended. Spray loaf pan with nonstick spray. Pour mixture into loaf pan and spread evenly.  Sprinkle with cinnamon and sugar mixture. Bake 35 to 45 minutes.

 

 

 

Snicker Bar Dessert Salad
  • 6 tart apples

  • 6 Snicker Bars

  • 1 tub Cool Whip

 

Core and cut apples into bite size pieces.  Do the same with the Snicker Bars.  This works better if the candy bars are refrigerated or even frozen. Mix together with the Cool Whip and Voila!  You have Snicker Bar Salad!

 

 

 

Crunchy Coleslaw
  • 3 cups green cabbage (1/2 small head), chopped

  • 3 cups red cabbage (1/2 small head), chopped

  • 2 Ambrosia apples, coarsely grated

  • 1 cup carrots, grated

  • 1/2 cup fresh parsley, chopped

  • 2 green onions, chopped

 

Dressing:

  • 1/2 cup fat-reduced mayonnaise

  • 2 tsp. honey

  • 1/4 cup apple juice

  • 1 tsp. cider vinegar

  • 1 tsp. poppy seeds

 

In a large salad bowl, toss all of the above ingredients together. Coat with dressing.

Makes 8 one-cup servings.

 

 

 

Apple-Cashew Salad 
  • Romaine lettuce, fresh spinach, or iceberg lettuce, torn

  • 4 apples sliced

  • 1 small can cashews

  • 4 oz. shredded Swiss cheese

     

Dressing:

  • 3/4 cup sugar

  • 1 tsp. dry mustard

  • 1 tsp. salt

  • 1 tsp. poppy seeds

  • 1 cup oil

  • 1/2 cup white vinegar

  • 1/2 Tbsp. diced onion

 

Mix dressing well and let stand for sugar to dissolve. Mix salad ingredients together.

Pour dressing over salad.

 

 
Apple Slices Bars (Employee Favorite!)
Crust:

Use a pastry mixer to blend the following 

  • 1/2 cup butter

  • 2-1/2 cups flour

  • 1 Tbsp. sugar

  • 1/2 tsp. salt

  • 1 Tbsp. dry yeast

Then add:

  • 2 egg yolks slightly beaten

  • 1/2 cup milk

 

Filling:

  • 8-10 peeled and thinly sliced apples

  • 1 cup sugar

  • 6-7 Tbsp. flour

  • 1 tsp. vanilla

  • Dot with butter

 

Roll out 2/3 of the dough to fit the sides and bottom of a 9x13 or 10x15 pan.  Fill pan with apple mixture. Then roll out remaining dough to cover the apples, overlapping bottom dough and top slightly. Cut a few slits in top layer of dough. Bake for 1 hour at 350°.

 

While still hot, thinly frost with a powdered sugar/ warm water glaze.  Cool before slicing.

 

 

 

Apple Crisp
  • 6 large apples

  • 1/2 cup orange juice

  • 1/2 tsp. cinnamon

  • 1 cup brown sugar

  • 3/4 cup flour

  • 1/4 tsp. Salt

  • 6  Tbsp. butter

 

Arrange apples in a buttered 9x13 pan. Pour orange juice over apples. Make a crumbly mixture of the rest of the ingredients. Sprinkle over the apples. Bake at 350° for 45 minutes. Serve warm with whipped cream or ice cream.

 

 

 

Apple Oatmeal Bars
  • 1 cup flour

  • 1/2 tsp. salt

  • 1/2 tsp. baking soda

  • 1/2 cup brown sugar

  • 1 cup raw oatmeal

  • 1/2 cup shortening

  • 2-1/2 cups sliced apples

  • 2 Tbsp. butter

  • 1/2 cup sugar

 

Sift together flour, salt and soda. Mix in brown sugar and oatmeal. Cut in shortening till crumbly. Press into cake pan. Arrange apples on top. Dot with butter. Sprinkle with sugar. Bake 20-22 minutes at 400°

 

 

 

Waldorf Salad w/Walnut Oil Vinaigrette
  • 2 Red Delicious apples, cored and diced

  • 2 Empire apples, cored and diced

  • 4 stalks celery, diced

  • 1/2 cup raisins

  • 1 cup toasted walnuts

  • 2 Tbsp. walnut oil

  • 1 Tbsp. cider vinegar

  • 1/2 tsp. salt

  • 1/2 tsp. pepper

 

Toss together the apples, celery, raisins, and walnuts in a large bowl; set aside. In a small bowl, whisk together the walnut oil, cider vinegar, salt, and pepper. Toss the apples with the dressing to serve. 

 

 

 

Cinnamon Apple Quick Bread
  • 3/4 cups applesauce

  • 1-1/4 cups apples, grated

  • 2 cups flour

  • 1/4 cup granulated sugar

  • 1/2 cup brown sugar

  • 1/4 tsp. salt

  • 1/2 tsp. baking powder

  • 1/2 tsp. baking soda

  • 1/2 tsp. nutmeg

  • 2 tsp. cinnamon

  • 1 tsp. vanilla

  • 2 eggs

  • 1/4 cup brown sugar - for sprinkling

  • 1 tsp. cinnamon - for sprinkling

 

Preheat oven to 350 degrees. In a large bowl, combine flour, sugars, baking soda, baking powder, salt, nutmeg and cinnamon.

 

In a small bowl, combine wet ingredients, eggs, vanilla, applesauce and apples. Add wet ingredients to dry ingredients and mix until just blended. Spray loaf pan with nonstick spray. Pour mixture into loaf pan and spread evenly.  Sprinkle with cinnamon and sugar mixture. Bake 35 to 45 minutes.

 

 

Baked Apples
  • 1 small apple such as Empire or McIntosh

  • 1 tsp. fresh lemon juice

  • 1 Tbsp. unsalted butter, melted

  • 2 Tbsp. apricot jam

  • 2 Tbsp. brandy

  • 1 tsp. packed light brown sugar

  • 1/8 tsp. ground allspice

  • 1 cinnamon stick

 

Put oven rack in middle position and preheat to 450°F. Peel and core apple, leaving it whole, then turn it on its side and slice into 1/4-inch-thick rounds. Reassemble to form a whole apple and brush with some of lemon juice. Put apple into a shallow 4-inch round or oval baking dish.

 

Stir together butter, jam, brandy, brown sugar, allspice, and remaining lemon juice in a small bowl. Spoon 2 teaspoons of mixture into core of apple. Pour rest of mixture over outside of apple and bake, basting once or twice, 25 minutes.

 

Reduce oven temperature to 350°F, then insert cinnamon stick into core of apple and bake, basting frequently, until apple is tender and well browned and juices are thick and syrupy, about 20 minutes more.

Easy Homemade Applesauce
  • 3 pounds apples  (peeled, cored, cut)

  • 1/2 cup apple juice or water

  • 1/4 cup brown sugar

  • 1 tsp. cinnamon 

 

Combine all ingredients in a large pot and cook over medium heat, stirring occasionally, for approx. 25 minutes. If desired, use food processor to create smoother sauce.  Store in the fridge or freeze.

 

Caramel Apple Cheesecake Bars

(Employee Favorite!)

 

Crust

  • 2 cups all-purpose flour

  • 1/2 cup firmly packed brown sugar

  • 1 cup (2 sticks) softened butter

 

Cheesecake Filling

  • 3 packages (8oz) cream cheese, softened

  • 3/4 cup sugar

  • 3 large eggs

  • 1-1/2 teaspoons vanilla extract

 

Apple Filling

  • 3 apples, peeled, cored and finely chopped

  • 2 Tbsp. sugar

  • 1/2 tsp. ground cinnamon

  • 1/4 tsp. ground nutmeg

 

Topping

  • 1 cup firmly packed brown sugar

  • 1 cup all-purpose flour

  • 1/2 cup quick cooking oats

  • 1/2 cup (1 stick) softened butter

 

Crust: In a medium bowl, combine flour and brown sugar. Cut in butter with a pastry blender (or 2 forks) until mixture is crumbly. Press into a 9x13 baking pan lined with heavy-duty aluminum foil. Bake at 350 degrees for  15 minutes or until lightly browned.

Filling: In a large bowl, beat cream cheese and 3/4 cup sugar in an electric mixer until smooth. Then add eggs, 1 at a time, and vanilla. Pour over warm crust.

In a small bowl, stir together chopped apples, remaining 2 tablespoons sugar, cinnamon, and nutmeg. Spoon evenly over cream cheese mixture. Sprinkle evenly with Streusel topping.

 

Bake 40-45 minutes, or until filling is set. Drizzle with caramel topping and let cool. Serve cold.

 
Honey Lemon Apple Jam
  • 12 cups chopped apples

  • 2 cups lemons juice

  • 2 cups honey

  • 3 cups sugar

  • 1 envelope of liquid pectin (can be omitted if you use a few firm, green apples)

  • zest of three lemons

 

Prepare your canning pot, as well as seven pint jars, lids and rings.

 

Combine the chopped apples and lemon juice in a large, heavy-bottomed pot (an enameled Dutch oven works well here) and cook over medium-low heat, stirring frequently, until the apples have broken down. When you’ve got a nice, chunky applesauce, add the honey and sugar and stir to incorporate.

 

Bring the fruit to a boil and cook for at least five minutes at a roll (watch out though, it will bubble and depending on the size of your pot, can get a little splashy). Add pectin and boil for a few minutes more, to active the pectin. When it seems nice and jammy, turn off the heat and stir in the lemon zest.

 

Fill jars, wipe rims (this jam is sticky, so you may need to add a bit of white vinegar to your towel, to help ensure a clean rim), apply lids and screw on bands. Process in a boiling water canner for ten minutes.

Applesauce Bars
  • 1/4 cup butter or margarine, softened

  • 2/3 cup brown sugar

  • 1 egg

  • 1 cup applesauce

  • 1 cup all-purpose flour

  • 1 tsp. baking soda

  • 1/2 tsp. salt

  • 1 tsp. pumpkin pie spice

 

Preheat the oven to 350 degrees. Grease a 9x13 inch baking pan.

In a medium bowl, mix together the butter, brown sugar and egg until smooth. Stir in applesauce. Combine the flour, baking soda, salt and pumpkin pie spice; stir into the applesauce mixture until well blended. Spread evenly into the prepared pan. Bake for 25 minutes, or until edges are golden. 

 

Frosting

  • 1-1/2 cups confectioners' sugar

  • 3 Tbsp. margarine, melted

  • 1 Tbsp. milk

  • 1 tsp. vanilla extract

 

In a small bowl, mix together the confectioners' sugar and margarine. Stir in vanilla and milk until smooth. Spread over cooled bars before cutting into squares.

© 2019 by Star Orchard LLC.