SIDE DISHES
APPLE & BROWN RICE PILAF
1/2 onion, minced
1 Tbsp. vegetable oil
1 1/2 cups quick-cooking brown rice
1 1/4 cups low sodium chicken broth
1/2 tsp. dried thyme, crushed
salt and pepper to taste
2 cups Rome apples, cored and diced
2 Tbsp. parsley, chopped
Saute onion in oil in non-stick skillet until tender; stir in rice and brown slightly. Stir in broth, thyme, salt and pepper; bring to boil. Cover tightly and reduce heat; simmer 15 minutes. Remove from heat; stir in apples and parsley. Serve warm or cold. Makes 4 servings.
APPLE & CARROT CASSEROLE
6 large carrots
5 large Rome or York apples
5 Tbsp. sugar
5 Tbsp. flour
1/2 tsp. nutmeg
1 Tbsp. margarine
1/2 cup orange juice
Slice carrots thinly and cook in salted water for 5 minutes; drain. Slice apples and cook in clear water 5 minutes; drain. Layer carrots and apples in casserole. Mix sugar, flour and nutmeg; sprinkle on top. Dot with margarine. Pour orange juice over all. Bake 30-40 minutes in 350 oven. Makes 6 servings.
APPLE BARLEY PILAF
2 Tbsp. margarine
1/4 tsp. dried thyme
1/4 cup finely chopped onion
2 lg. Fuji apples, cored and finely chopped
1/2 cup uncooked barley
1 cup low sodium chicken broth
2 Tbsp. chopped fresh parsley
1/4 cup golden raisins
In large skillet with tight-fitting lid, melt margarine over medium heat. Add onion and barley; cook, stirring until golden. Add broth, raisins and thyme to barley mixture. Heat to boil; reduce heat to simmer, cover and cook 40 to 45 minutes or until barley is tender and liquid is absorbed. Fold apples and parsley into barley mixture; cook 5 minutes and serve. Makes 4 servings.
APPLE BUTTER BREAD
2 c. all-purpose flour
1 c. brown sugar
1/4 c. (1/2 stick) margarine, melted
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 egg, beaten
1 ½ c. apple butter, divided
1/2 c. apple juice
1 c. raisins
1/2 c. chopped walnuts
Combine flour, brown sugar, baking powder, soda and salt in a large bowl. Stir in 3/4 cup apple butter, apple juice, margarine and egg. Fold in raisins and walnuts. Pour half of the batter into prepared pan. Spread remaining 3/4 cup apple butter over batter. Gently pour remaining batter over apple butter. Bake at 350 degrees for 65 to 75 minutes or until top springs back when lightly touched in center. Cool 15 minutes before removing from pan and continue cooling on rack. Makes 1 loaf.
APPLE CURRY RICE
1/2 cup water
1 Fuji apple, peeled, cored, and chopped
1/2 cup raisins
2 Tbsp. vegetable oil
1/2 tsp. freshly ground black pepper
1/2 cup chopped onion
3 cups cooked brown rice (cooked in 3/4 cup apple juice and 1 3/4 cups water, 2 tsp. curry powder if desired)
Salt to taste
Pour the water into a 2-cup glass measure and microwave on high for 1 minute. Add the raisins and soak for 5 minutes. Drain, and set aside. Place the oil, onion, curry powder, and pepper in a 2-quart microwavable casserole and stir to combine. Microwave on high for 2 minutes, or until the onions are tender. Add the apple tossing well to coat; stir in the rice. Re-cover and cook on high for 3 to 5 minutes, or until rice is heated through. Add the raisins. Re-cover and let stand for 2 minutes. Add salt to taste, if desired, and serve. Makes 4 to 6 servings.
SWEET POTATOES & APPLES
1 1/2 pounds sweet potatoes
3 York apples, unpeeled, cored and sliced
3/4 cup orange juice
3/4 tsp. grated fresh ginger
1/2 tsp. cinnamon
1/4 tsp. allspice
1/4 tsp. nutmeg
In a medium saucepan, cook unpeeled potatoes in boiling water for 25 minutes. In a medium skillet, over high heat, heat apples and orange juice with ginger, cinnamon, allspice and nutmeg. Cover and cook until apples soften, 3 to 5 minutes. Uncover and reduce heat; simmer apples a few minutes longer. Peel and slice cooked sweet potatoes and add to apple mixture. Mix gently and heat thoroughly. Makes 6 servings.
SQUASH & APPLE BAKE
2 Sweet Dumpling or Golden Nugget squash (about 1 1/4 pounds each)
1/2 tsp. salt
1/4 tsp. ground cinnamon
1 Tbsp. vegetable oil
1/4 tsp. ground nutmeg
1 Tbsp. lemon juice
1/8 tsp. ground allspice
1 med leek thinly sliced
1 lg. Granny Smith apple, cored and diced
1/8 tsp. ground white pepper
Pierce the squash in 3 or 4 places with the tip of a sharp knife. Place the squash on a double layer of paper towels on the floor of the oven. Microwave on high for 4 minutes. Turn the squash and microwave on high for 4 to 6 minutes longer, or until it just begins to feel soft when gently squeezed. Let stand until cooled, about 5 minutes. Meanwhile, in a 2-quart oval casserole or 9-inch glass pie plate, combine the oil, lemon juice, apple, leek, salt, cinnamon, nutmeg, allspice, and pepper. Cover tightly with a lid or vented plastic wrap. Microwave on high for 5 minutes or until the apple and leek are quite soft. Cut the squash in half and scoop out the seeds. Scoop the pulp from the squash into the casserole with the apple mixture. Mash the squash with the back of a spoon while stirring in the apple and leek to combine. Spoon the mixture back into the casserole or pie plate. Cover loosely with a lid or vented plastic wrap. Microwave on high for 4 to 6 minutes, or until heated through. Makes 4 servings.
ENTREES
APPLE CHICKEN STIR FRY
1/2 cup onion, vertically sliced
1 medium Fuji apple, cored and thinly sliced
1 cup (2 medium) carrots, thinly sliced
1 1/2 tsp. vegetable oil
1 lb. cubed boneless, skinless, chicken breast
1 tsp. dried basil, crushed
1 cup fresh or frozen Chinese pea pods
1 Tbsp. oil
1 Tbsp. water
2 cups cooked rice
Stir fry cubed chicken breast in 1 Tbsp. vegetable oil in non-stick skillet until lightly browned and cooked. Remove from skillet. Stir-fry onion, carrots and basil in oil in same skillet until carrots are tender. Stir in pea pods and water; stir-fry 2 minutes. Remove from heat; stir in apples. Add to chicken, serve hot over cooked rice. Makes 4 servings.
APPLE HALIBUT KABOBS
1/2 cup dry white wine or chicken broth
1 cup Rome apple, cored and cut in 1 inch cubes
4 tsp. olive oil
1 medium green or red pepper, cut in 1 inch squares
2 Tbsp. lime juice
2 Tbsp. finely chopped onion
1 small onion, cut in 1 inch squares and separated
1/2 tsp. salt
1/2 tsp. dried thyme, crushed
1 pound halibut, cut in 1 to 1 1/2 inch cubes
1/8 tsp. pepper
Combine wine, oil, lime juice, chopped onion, salt, thyme and pepper; mix well. Marinate remaining ingredients in mixture 1 to 2 hours. Thread apple, pepper, onion and halibut on long metal or bamboo skewers; repeat five times on each skewer, ending with apple. Broil or grill 4 to 5 inches from heat 6 to 8 minutes or until fish flakes when tested with a fork. Serve warm or cold. Makes 4 servings.
CRUNCHY APPLE SALSA WITH GRILLED CHICKEN
Salsa
2 cups Fuji apples, halved, cored and chopped
3/4 cup (1 large) Anaheim chile pepper, seeded and chopped
1/2 cup chopped onion
1/4 cup lime juice
salt and pepper to taste
Marinade
1/4 cup dry white wine
1/4 cup apple juice
1/2 tsp. grated lime peel
1/2 tsp. salt
4 medium boneless, skinless chicken breasts
Dash pepper
Combine salsa ingredients and mix well; allow flavors to blend about 1/2 hour. Serve over or alongside grilled chicken. Makes 3 cups salsa. For grilled chicken combine marinade ingredients, pour over chicken breasts. Marinate for 20 to 30 minutes. Drain and grill over medium-hot coals, turning once, until chicken tests done. Makes 4 servings.
CRUNCHY APPLE STIR FRY
1/2 cup onion, vertically sliced
1 cup Chinese pea pods
1 cup carrots, thinly sliced
1 Tbsp. water
1 1/2 tsp. vegetable oil
1 tsp. dried basil, crushed
1 medium Fuji apple, cored & thinly sliced
Stir-fry onion, carrots and basil in oil in non-stick skillet until carrots are tender. Stir in pea pods and water; stir-fry 2 minutes. Remove from heat; stir in apples, Serve hot. Makes 4 servings.
GOLDEN APPLE STUFFED FILETS
1 c. grated, peeled Golden Delicious apple
1/4 tsp. salt
1/2 cup grated carrot
1/4 tsp. ground black pepper
1/2 cup minced green onion
1/8 tsp. dried thyme
2 Tbsp. fresh lemon juice
4 sole, cod or other white fish
1/2 cup chicken broth or water
1/4 tsp. ground mustard
1/4 tsp. ground ginger fillets (4 to 5 ounces each)
Heat oven to 400; lightly oil small roasting pan. In medium-size bowl, combine apple, carrot, green onion, lemon juice, ginger, mustard, salt, pepper and thyme; mix well. Spread apple mixture evenly over length of fillets; carefully roll up. Place stuffed fillets, seam side down, in oiled pan. Pour broth over rolled fillets; cover with aluminum foil and bake 10 to 15 minutes, or until fish is opaque and barely flakes. Serve. Makes 4 servings.
Microwave version: Prepare apple stuffing mixture and roll up fillets as above. Place stuffed fillets, seam side down, in oiled microwave-safe dish. Pour broth over rolled fillets; cover with waxed paper and microwave on HIGH 5 minutes or until fish is opaque and barely flakes. (If microwave does not have carousel, rotate dish halfway through cooking.)
VIRGINIA APPLE SMOTHERED PORK CHOPS
6 pork chops
3 tablespoons molasses
2 teaspoons salt
3 tablespoons flour
1-1/2 teaspoons sage
2 cups hot water
Vegetable oil
1 tablespoon cider vinegar
3 tart apples
1/3 cup raisins
Season each chop with 1/4 teaspoon salt, and 1/4 teaspoon sage. In skillet, slowly brown chops on both sides in a small amount of vegetable oil. Place chops in a shallow baking dish; reserve drippings. Peel, core and slice apples 1/4 inch thick; arrange on chops. Pour molasses over apples and chops. Sprinkle flour over drippings in skillet; cook until brown, stirring occasionally. Slowly add water, stirring constantly to keep smooth; bring to boil. Stir in cider vinegar, 1/2 teaspoon salt and raisins. Pour over apples and chops. Cover and bake at 350 degrees for 1 hour.
APPLE TURKEY SAUTE
1/2 cup un-sifted all-purpose flour
1/2 tsp. salt
1/4 tsp. ground black pepper
1/2 cup sliced mushrooms
1/2 cup sliced onion
2 Tbsp. capers
1 Tbsp. margarine
1 cup apple juice
2 Tbsp. olive oil
2 Tsp. chopped fresh parsley leaves
3 Golden Delicious apples, peeled, cored and sliced
1 pound turkey breast, cut into 1/4 inch thick slices
In small bowl, combine flour, salt and pepper; dredge turkey slices in flour mixture to lightly coat. In large skillet heat margarine and olive oil over medium heat; add dredged turkey slices and cook, turning, until browned on both sides and cooked through. Remove turkey from skillet and keep warm. Add apples, mushrooms, onion and capers to skillet, sauté just until apples are tender. Stir in juice to deglaze skillet and simmer 5 minutes. Arrange turkey on platter, cover with apple and vegetable mixture. Spoon sauce in pan over all, garnish with parsley and serve. Makes 6 servings.
DESSERTS
APPLE BROWN BETTY
2 cups diced Rome or York apples
1/4 tsp. cinnamon
2 tsp. butter
3/4 cup brown sugar
2 cups bread crumbs
Place a layer of apples, then bread crumbs and half of sugar in a greased baking pan. Repeat and sprinkle cinnamon over top. Add 1/4 cup hot water, cover and bake at 350 for 30 minutes. Remove cover and brown. Serve with ice cream or whipped topping.
APPLE CAKE
1 cup butter
2 cups sugar
2 eggs
2 cups flour
1 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
1 tsp. cinnamon
1 cup chopped nuts
3 cups finely chopped Granny Smith, Ginger Gold apples
1 6-ounce pkg. butterscotch morsels
Cream together butter and sugar. Beat in eggs. Add flour, baking soda and powder, salt and cinnamon, beating well after each addition. Stir in apples, nuts, and morsels. Mixture will be very thick. Press mixture into a greased 9x13-inch baking pan. Bake at 350 degrees for 1 hour.
APPLE COBBLER
1/2 c. sugar
1 teaspoon baking powder
1/2 tsp. cinnamon
1/4 tsp. salt
4 c. thinly-sliced pared apples
1 well beaten egg
1/2 c. evaporated milk
1 c. sifted all-purpose flour
1/3 c. melted butter
Place apples in bottom of a greased 8 1/4" x 1 3/4" inch round baking dish. Sprinkle with a mixture of the sugar and cinnamon. Mix dry ingredients together. Combine egg, milk and butter. Add dry ingredients all at once, and mix until smooth. Pour over apples. Bake at 325 degrees for about 1 hour, or until a toothpick inserted in the middle comes out clean. Serve warm. Makes 8 servings. The addition of a handful of black walnuts to the apples makes for mighty good eating!
APPLE DUMPLINGS
6 or 8 favorite apples
your favorite pie crust recipe
Sugar
Cinnamon
Sauce
1 c. water
1/4 stick butter
1/2 c. granulated sugar
1/2 tsp. cinnamon
1/2 c brown sugar
1/2 c. honey
Make pie crust and roll out. Cut dough into squares large enough to wrap apples. Peel, core apples. Place each apple on square of dough. Fill hole with sugar and cinnamon. Fold dough around apples and seal. Place in baking dish. Make sauce by bring all ingredients to a boil in saucepan. Pour over apples in pan. Bake about 1 hour at 350 degrees. Spoon sauce over apples while baking.
APPLE ROLL
1 1/2 c. sugar
6 tbsp. shortening
2 c. water
2/3 to 3/4 c. milk
2 c. sifted flour
3 c. cut-up apples
3 tsp. baking powder
1 tbsp. butter
1 tsp. salt
1/2 tsp. cinnamon
Cook sugar and water together until sugar is dissolved. Sift flour, 2 tablespoons sugar, baking powder and salt together. Cut in shortening quite fine. Stir in milk to make an easily handled dough. Roll 1/3 inch thick into an oblong 6x12 inch. Spread with apples, dot with butter and sprinkle with cinnamon. Roll up in a long roll. Pinch edge into roll to seal. Pour boiling syrup into 13x9 inch pan. Cut apple roll in 1 1/2 inch thick slices and place in syrup, cut side down. Or lay entire roll in hot syrup. Bake at 450 degrees, 20 to 25 minutes. Serve hot with cream.
EASY APPLE SAUCE CAKE
1/4 c. sugar
1 2/3 c. applesauce
2 tsp. cinnamon
3 eggs
1 (17 oz.) pkg. Yellow cake mix
Blend sugar and cinnamon. Grease 10 inch bundt or tube pan and dust with about 1 tablespoon of sugar-cinnamon mixture. Blend cake mix, applesauce and eggs until moistened. Beat as directed on package. Reserve 1 1/2 cup batter and pour remaining batter into pan. Sprinkle with remaining sugar-cinnamon mixture; then top with reserved batter. Bake at 350 degrees for 35 to 45 minutes or until done. Cool 15 minutes top side up, then invert on serving plate.
FRESH APPLE CAKE
1 1/2 c. oil
1 c. nuts, chopped
3 eggs
1 1/2 tsp. soda
2 tsp. vanilla
1 tsp. salt
3 1/2 c. chopped apples
1/2 tsp. baking powder
1 c. coconut
2 c. white sugar
3 c. flour
1 c. raisins, cooked for a while to make soft
Put everything together; mix well. Bake in a greased and floured tube pan at 325 degrees for 1 hour 15 minutes or 3 loaf pans - reducing baking time to approximately 35 to 40 minutes.
GOLDEN SPICED BAKED APPLES
1/2 cup sugar
2 Tbsp. all-purpose flour
1 1/2 tsp. ground cinnamon
6 Gala or Golden Delicious apples
2 Tbsp. melted margarine
1/3 cup chopped walnuts
Heat oven to 350. In pie plate or shallow dish, combine sugar, flour and cinnamon, mixing well. Peel and partially core apples, leaving bottom end of apple cores in place. Dip apples in melted margarine, then roll in sugar mixture. Place coated apples in shallow baking dish. Combine walnuts, remaining margarine and remaining sugar mixture; spoon into centers of apples. Add water to just cover bottom of baking dish. Bake 45 minutes or until apples are tender. Makes 6 servings.
Microwave version:
Coat and fill apples as directed above; place in microwave-safe baking dish. (Omit adding water to dish.) Microwave, uncovered on high 11 to 12 minutes or until apples are tender. (If microwave does not have carousel, rotate dish one-quarter turn every 3 minutes.) If necessary, loosely cover apples with waxed paper to prevent spattering. Let apples stand 3 to 5 minutes before serving.
QUICK APPLE CRISP
6-8 apples, peeled and sliced
1/4 tsp. nutmeg
1 ( 5 oz.) stick pastry mix
1/4 tsp. cinnamon
1 c. brown sugar
Place apples in greased, 8 inch square or round pan. Combine pastry mix (dry) with sugar and spices. Sprinkle over apples. Bake at 375 degrees for 25 minutes. Serve with ice cream or whipped topping.
WILLIAMSBURG APPLE CREAM CHEESE TORTE
Crust:
1 1/2 sticks margarine softened
6 tablespoons sugar
1/2 tsp vanilla
1 1/2 cups flour
Cream margarine and sugar. Add vanilla and flour. Pat onto bottom and up 1" sides of 9" spring form pan.
Filling:
12 oz. cream cheese, softened
1/4 c. sugar
1 egg
1 tsp lemon rind
Combine all ingredients, spread over crust.
Topping:
1 qt. baking apples, peeled, sliced
1/4 c. sugar
1 tsp. cinnamon
1/4 tsp. nutmeg
Combine topping ingredients. Arrange mixture on top of cheese mixture. Sprinkle with 6 tbsp. slivered or sliced almonds. Bake at 450 degrees for 10 minutes. Reduce to 400 degrees and bake 25 minutes longer. Cool completely.
APPLE PECAN CRUMB PIE
1/4 cup chopped pecans
1 cup sugar
2 tsp. flour
1/4 tsp. nutmeg
1/2 tsp. cinnamon
2 tbsp. margarine
6 cups Golden Delicious apples, peeled and sliced
1 deep dish 9” unbaked pie shell
Crumb Topping:
1/2 cup packed brown sugar
1/4 cup margarine
1/3 cup flour
1/4 tsp cinnamon
1/4 cup chopped pecans
Sprinkle pecans in pie shell. Mix sugar, flour and spices; toss with apples. Heap apples in pie shell; dot with margarine. Blend crumb topping ingredients with fork until size of peas; sprinkle over pie. Bake 425 degrees for 40-45 minutes.