Apple Chutney
2 quarts chopped peeled,cored,tart apples
2 pounds raisins
1 cup chopped onion
1 cup chopped sweet red peppers
4 cups brown sugar
3 tablespoons mustard seed
2 tablespoons ginger
2 teaspoons allspice
2 teaspoons salt
2 hot red peppers chopped fine
1 clove garlic minced
1 quart vinegar
Combine all ingredients in a large saucepot. Simmer until thick, about 1 hour and 15 minutes. As mixture thickens, stir frequently to prevent sticking. Ladle hot chutney into hot jars, leaving 1/4 inch headspace. Adjust two-piece caps. Process 10 minutes in a boiling water canner.
Yield: about 10 pints.
Apple Oatmeal Cookies
1-1/2 cups quick-cooking rolled oats (uncooked)
3/4 cup all-purpose flour
3/4 cup whole-wheat flour
1/2 cup brown sugar, firmly packed
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1-1/2 tsp cinnamon
1/4 tsp nutmeg or allspice
1/2 cup raisins
1 cup finely chopped, peeled apple (such as Granny Smith)
1 egg, slightly beaten
1/2 cup honey
1 tsp pure vanilla extract (optional)
1/2 cup oil
1/3 cup milk
Preheat oven to 375 F. In medium bowl, combine oats, flours, brown sugar, baking powder, baking soda, salt and spices. Stir to combine. Stir in raisins and apples. In large bowl, combine egg, honey, vanilla, oil and milk. Stir in dry ingredients. Mix to form a smooth batter. Drop batter onto ungreased baking sheets, using a rounded teaspoon of dough for each cookie, leaving 2 inches in between. Dip your fingers into water. Press the dough down to about 1-1/2 inches in diameter. Bake for 10 to 12 minutes, or until lightly golden. Remove sheet from oven. Transfer cookies to cooling rack.
Appelkoek
2 medium apples
1 1/2 cups flour
3 1/2 tsps baking powder
1/2 tsp salt
6 Tbsp granulated sugar, divided
1/4 cup margarine or butter
1 egg, well beaten
3/4 cup milk
1/2 tsp ground cinnamon
Peel and cut apples into eighths (wedges). Sift together flour, baking
powder and salt with 4 tablespoons of the sugar. Cut in butter.
Combine egg and milk and add to flour mixture. Turn batter into greased
8 inch square cake pan. Press apple wedges partly into batter. Combine
remaining 2 tbsp sugar and cinnamon, sprinkle over apple. Bake at 425
degree F for 25 to 30 minutes. (Serves six)
Apple Squares
4 apples, diced (not peeled) 1 teaspoon salt
1-1/2 cups sugar 2 teaspoons baking powder
2 eggs 3/4 cup chopped walnuts or peacans
1 cup flour 1/2 cup raisins
1/2 teaspoon cinnamon
Preheat oven to 375. Combine all ingredients in one bowl. Grease a 9x13-inch pan and spread mixture evenly in pan. Bake at 375 for 35-40 minutes. To serve hot, top with vanilla ice cream or heavy cream. To serve cold or at room temperature, before serving drizzle with a glaze made of 1 cup powdered sugar and 5 teaspoons milk. Top with Cool Whip at serving.
Apple Croissant Recipe
Large croissants
Ricotta cheese - part skim (approx 2 tsp per person)
Apple pie filling (can or jar)
1 egg per person
Sprinkle nutmeg
Large sprinkle cinnamon
2% milk
Split croissant and leave out overnight. In morning spread 1/2 of each croissant with ricotta. Put a slice of apple on top. Repeat with each croissant. In medium size mixing bowl whisk (up to) 2 Tbsp ricotta, eggs, enough milk for dipping, sprinkle of nutmeg and cinnamon, and add the remaining apple filling if you want. Use baking dish large enough for all croissants to be flat. Spray the baking dish with pam. Dip each croissant and place in baking dish. Pour remaining mixture over croissants bake at 350 degrees approximately 30 minutes to 45 minutes until firm and golden brown. Cut around the croissants and serve hot. Oven 350
Apple Dumplings
Pastry for a 9" 2 crust pie
6 baking apples about 3" in diameter, peeled and cored
3 tablespoons raisins
3 tablespoons chopped nuts
2 cups brown sugar, packed
1 cup water
Heat oven to 425 degrees. Prepare pastry and cut into squares about 6" x 6". Put apple into the middle of each square. Mix raisins and nuts, fill the center of each apple. Bring corners of pastry up and join together by moistening with water. Press in sides of pastry. Place dumplings in ungreased baking dish. Heat brown sugar and water to boiling, carefully pour around dumplings. Spooning syrup over dumplings 2 or 3 times during baking, bake about 40 minutes until crust is golden and apples are tender. These are best served warm!
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