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Junior
Apple Crisp |
2 Apples
1 tb Flour
1 Heaping tablespoon brown sugar
1 ts Ground cinnamon |
-Dash of
salt
3 ts Water
1 tb Butter or margarine, cut in
small pieces |
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Peel and core apples, then
slice them directly onto toaster-oven baking tray or cookie sheet.
In small bowl blend flour, brown sugar, cinnamon and salt. Scatter
flour mixture over apples. Sprinkle water over all ingredients
(use more water than called for if apples are not very juicy);
space out pieces of butter over top. Place tray in toaster oven
and set at 375 F. Bake 30 minutes. Makes two servings. |
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Persimmon
Pudding |
1 pint
persimmon pulp
2 cups sugar
2 eggs, beaten
1 3/4 cups sifted flour
2 tsp. baking powder
|
1 tsp. soda
1 cup half and half
1 cup buttermilk
1/3 cup melted butter
Dash of cinnamon
|
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Combine persimmon pulp, sugar and eggs. Stir flour with baking
powder; add to persimmon mixture alternately with a combination of
the cream, buttermilk and soda.
Use a pastry brush to coat the baking pan
well with melted butter, stir remaining butter into persimmon
mixture. Stir in cinnamon. Stir well and pour into a
13x9x3 inch baking pan. Bake at 325 for 1 hour. |
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Pumpkin-Apple
Pie |
1/3 c Brown
Sugar; Firmly Packed
1 tb Cornstarch
1/2 ts Cinnamon; Ground
1/4 ts Salt
1/3 c Water
2 tb Butter Or Regular Margarine
3 c Apple; Pared, Thinly Sliced
1 ea Egg; Lg |
1/3 c
Sugar; Granulated
3/4 c Pumpkin; Mashed, Canned
1/2 ts Cinnamon; Ground
1/4 ts Ginger; Ground
1/8 ts Clove; Ground
1/4 ts Salt
3/4 c Evaporated Milk
1 ea Unbaked 9-inch Pie Shell |
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Combine
the brown sugar, cornstarch, 1/2 tsp of cinnamon and 1/4 tsp of
salt in a 2-quart saucepan. Stir in the water and butter. Cook,
over medium heat, stirring constantly, until the mixture comes to
a boil. Carefully add the apple slices and cook for another 4
minutes. Remove from the heat and set aside. Combine the egg,
sugar, pumpkin, 1/4 ts of salt, spices, and evaporated milk in a
bowl. Beat until well blended using a rotary or electric mixer set
on low speed. Pour the apple mixture into the unbaked pie shell
and then spoon an even layer of the pumpkin mixture over the apple
mixture. Bake in a preheated 425 degree F oven for 10 minutes then
reduce the oven temperature to 375 degrees F and bake another 40
minutes or until the filling is set around the edge. Cool on a
wire rack. |
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Apple-Cinnamon-Whole-Wheat-Oatmeal
Bread |
1 1/3 c
Apple juice
2 ts Orange juice concentrate
1 ts Honey
1 1/2 ts Salt
1/2 ts Cinnamon |
1/3 c Diced
apple
1/4 c Wheat gluten
3 1/4 c Whole-wheat flour
1/2 c Quick-cooking oats
3 ts Yeast |
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Mix
in the order recommended by your breadmaker. This uses the
powdered-milk white/wheat setting on the Black & Decker. This
makes a good-sized loaf, and it has a lovely aroma. The apple
pieces are indistinguishable at the end (the bread maker must
blend them up). |
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Old
Fashioned Apple-Blueberry Cake |
1/2 c
Unsalted butter
1/4 c Wipping cream
1 1/4 c Sugar
2 ts Baking powder
1 ts Salt |
2 c Granny
Smith apples,peel
Cored and coarsley chopped
2 c Frozen bueberries
3 Eggs
2 1/3 c Flour |
|
Heat oven to 350 F. In 1 quart
saucepan, melt butter and cream over low heat, stirring
occasionally, and set aside. In large mixing bowl, combine sugar
and eggs. beat with electric mixer on medium speed, scraping bowl
often until well mixed. Add butter mixutre, flour, baking powder
and salt. Continue beating, scraping bowl often until smooth. By
hand,stir in apples and blueberries. Spread into greased and
floured 13x9" baking pan. Bake 45-55 minutes or until wooden
pick inserted in center comes out clean. Serve warm with sweetened
whipping cream. |
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Butterscotch
Apple Pie |
FILLING
4 large cooking
apples
1/4 c water
1/4 c light corn syrup
Apple juice
1/4 c brown sugar
2 T cornstarch
1/2 t salt
1/2 t ground cinnamon
2 T margarine |
CRUST
2 c quick-cooking rolled oats
1/2 t ground cinnamon
1/2 c margarine, melted
1/4 c brown sugar
TOPPING
1/2 c heavy cream
1/2 t finely grated orange
1/4 c crushed peanut brittle
1 x rind |
|
Combine
oats, cinnamon, margarine and brown sugar in medium mixing bowl.
Mix well. Pat into 9-inch pie pan. Bake in preheated 350F oven for
15 min., or until golden brown. Cool. Peel, core and slice apples.
In large saucepan, combine apples, water and corn syrup. Cover and
cook gently until apples are tender, but not mushy. Drain off
liquid, measure it and add apple juice to make 2/3 cup. In another
saucepan, combine brown sugar, cornstarch, salt and cinnamon. Stir
in the 2/3 cup apple liquid. Add margarine. Cook until thickened,
stirring constantly. Fold in cooked apple slices. Pour filling
into baked and cooled pie curst. Cool before adding topping. |
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Southern
Cream Apple Pie |
|
22
oz Tart apples
1 1/2 c Sugar
3 c Sour cream
2 Eggs, beaten
1 t Vanilla
2 9” pastry shells |
TOPPING
1 1/8 c sugar
3/4 c flour
1 1/2 t cinnamon
1/2 c butter |
Preheat
oven to 400 F. In a large bowl, combine the sugar, flour, sour
cream, eggs, and vanilla into a smooth mixture. Core, peel, and
chop the apples. Boil them in a small amount of water with a
little lemon juice for 3 to 5 minutes until they begin to get
tender. Drain apples and add to the sugar-flour mixture. Pour into
two 9-inch pastry shells. Bake at 400 F for 30 minutes. While pies
are baking, make topping.
FOR TOPPING:
Crumble topping ingredients into bowl and mix with pastry cutter
or two knives. Remove pies from oven and cover with topping. Place
pies under broiler until topping begins to bubble. Don't take your
eyes off them while under the broiler! |
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|
Apple
Walnut Strudel |
2 x Apples
1/3 c Walnuts (chopped)
1/4 ts Lemon juice |
1/4 c
Margarine
1/3 lb Phyllo leaves
1 Bread crumbs |
|
Peel,
core and chop apples. Combine apples, walnuts and lemon juice in
mixing bowl; fold to mix. Melt margarine. Place 2 phyllo leaves on
a lightly dampened, lightly bread-crumbed cloth. Brush leaves
lightly with melted margarine. Lay a second leaf on top of each
leaf. Brush each layer lightly with melted margarine. Repeat using
all the leaves. Place apple filling 2 inch in from long edges.
Fold long edges in over the filling. Fold over the ends. Roll up
dough, jelly-roll fashion. Score top into 10 pieces with a sharp
knife or scissors and place on greased cookie sheet. Bake at 350F
for 25 minutes, or until lightly browned. |
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Easy
Apple Strudel |
2 c Flour
3 Egg yolks
1/4 c Water |
3 tb Sugar
1/2 lb Butter or margarine
2 tb Vinegar
3 Apples
1 tb Flour
1/2 ts Cinnamon |
Cut
margarine into flour as for pie crust. Add egg yolks, vinegar and
water and mix well. Cover and refrigerate overnight (or at least 3
hours). Divide dough into 3 parts and work with one at a time.
Roll out on floured cloth to 10-1/2 x 15-1/2 inches. Sprinkle each
part with:
1 tablespoon flour
3 tablespoon sugar
1/2 teaspoon cinnamon
Arrange 3 peeled and diced apples along edge of long side and roll
up, guiding with the cloth grasped in each hand. Place on
ungreased cookie sheet (with sides) or shallow baking pan. Bake in
a 375 degree oven for 45 minutes. Serve with confectioner's sugar
sprinkled on top. |
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Cheddar
Apple Cobbler |
1 c Sugar
1/4 c Unbleached Flour
1/4 t Cinnamon; Ground
6 c Apple Slices; * |
TOPPING
1 c Unbleached Flour
1/4 c Sugar
1 1/2 t Baking Powder
1/2 t Salt
6 oz Cheddar cheese Shredded,1
1/2 C
1/3 c Butter; Melted
1/4 c Milk |
|
* Use cooking apples such as
Winesaps that have been cored. Combine the sugar, flour, and
cinnamon, then toss the mixture with the apple slices. Pour into a
9-inch square baking pan. Combine the dry ingredients, of the
topping, with the cheddar cheese, mixing well. Add the butter and
milk, mixing until well blended with the flour mixture. Spoon the
dough over the fruit mixture and bake at 400 degrees F. for 30
minutes. |
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Butterscotch
Apple Pecan Cobbler |
12 oz Pkg.
Nestle Toll House Butterscotch flavored Morsels (2 cups)
-1/4 c Brown Sugar, firmly packed
1/4 c All-purpose flour
1/2 ts Cinnamon
2 1/2 lb Tart Apples, peeled and diced
|
TOPPING
1/2 c All-purpose Flour
1/4 c Brown sugar, firmly packed
4 tb Butter (1/2 stick)
1 c Pecans, chopped
3/4 c Quick or Old Fashioned Oats, uncooked |
Preheat
oven to 375 F. In small bowl, combine
Butterscotch Morsels, brown sugar, flour and
cinnamon; set aside. Place apples in 13 x 9 inch baking pan;
sprinkle morsel mixture over apples. Bake 20 minutes.
TOPPING:
Combine flour and brown sugar, cut in butter until crumbly. Stir
in pecans and oats; sprinkle over apple mixture. Bake 30-40
minutes until apples are tender. Cool slightly. Serve with ice
cream or whipped cream. |
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|
Ham
and Apples |
|
1
hickory smoked ham, spiral sliced, 8 to 10 pounds (no bone, water
added, cooked) |
1
1/2 pounds (about 4 ) Winesap apples
1 1/2 pounds (about 4) Bartlett pears |
|
Directions
Preheat the oven to 350 F. Line a shallow baking pan with
parchment or waxed paper. Tie the ham using kitchen twine at
two-inch intervals horizontally and vertically to keep it
together. Place on a wire rack in the baking pan. Brush the entire
ham with the glaze, coating it evenly. Wash, core and halve the
fruit. Place all around the ham. Baste the ham a second time and
baste the fruit with the glaze. Bake for 45 minutes. Baste the ham
and fruit again. Bake another 45 minutes. Remove the ham from the
oven and let it rest for 5 minutes. Remove and discard the string
and swizzle sticks. Serve the apples and pears on a platter with
the ham. Serve everything warm or at room temperature.
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Spiced
Glaze
1 cup firmly packed light brown sugar
1 cup Steen’s 100% pure cane syrup
1/2 cup dark molasses
1/2 cup dark corn syrup
1/8 teaspoon freshly grated nutmeg |
1/4
teaspoon dried cloves
1/8 teaspoon ground allspice
1/2 teaspoon ground cinnamon
1 teaspoon dry mustard
1/4 cup water |
|
Combine
the sugar, cane syrup, molasses, corn syrup, nutmeg, cloves,
all-spice, and cinnamon in a medium-size bowl and mix well. In
another bowl, dissolve the mustard in the water, then add to the
spice mixture. Blend well.
Use immediately or store in an airtight container in the
refrigerator until ready to use. Will keep for 2 weeks. Makes
2 1/2 cups |
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