Apple recipes please!

Since it's apple season and I have two bags of organic apples sitting on my table I thought it would be good for people to post apple recipes!

MamaMangia posted a delicious sounding recipe for Baked Apple French Toast Casserole. MMMM, I gotta get me some apples & cream cheese Saturday.

You should know better than to ask for recipes - LOL - you know how much I like to share. Since I do not know what you want - I will just guess - hope I'm close!


Apple Coffee Cake

Mix all topping ingredients until crumbly

BATTER:

2 cups Bisquick® baking mix
2 tablespoons sugar
1 egg
2/3 cup water or milk
1 cup finely chopped apple

TOPPING:
1/4 cup sugar
2 tablespoons Bisquick® baking mix
2 teaspoons ground cinnamon
2 tablespoons butter or margarine ~ firm

Cooking Instructions: Heat oven to 400°. Grease round layer pan, 9 x 1-1/2 inches, or square pan, 8 x 8 x 2 inches.



APPLE CHEDDAR BREAD PUDDING


14 slices firm white sandwich bread (about 1 pound)
1 stick (1/2 cup) unsalted butter, softened
3/4 cup granulated sugar
1 1/2 teaspoons cinnamon
1/2 teaspoon freshly grated nutmeg
3 pounds Fuji apples (about 6)
1 1/2 tablespoons fresh lemon juice
1/2 cup packed light brown sugar
1/4 cup water
1 cup coarsely grated extra-sharp Cheddar (about 4 ounces)
4 large eggs
2 3/4 cups milk
1/4 teaspoon salt


Preheat oven to 350 degrees.
Spread bread slices thinly on 1 side with 1/2 stick butter. In a small bowl stir together 1/4 cup granulated sugar, cinnamon, and nutmeg and sprinkle evenly over buttered sides of bread. Arrange bread, buttered sides up, on baking sheets and toast in batches in middle of oven until just golden, about 15 minutes. Cool cinnamon toast on racks and quarter each slice into triangles, reserving 24 triangles.
Peel, quarter, and core apples. Cut apples lengthwise into thin slices and in a bowl toss with lemon juice. In a large heavy skillet melt remaining 1/2 stick butter with brown sugar over moderately high heat, stirring, and add apples and water. Cook mixture, covered, over moderate heat, stirring occasionally, 10 minutes. Remove lid and cook apples until just tender and most liquid is evaporated, about 5 minutes more.
Butter a 9-cup oval gratin dish or a 13 by 9 by 2-inch shallow baking dish (about 3 quarts). Arrange 1 layer of cinnamon toasts in dish, breaking triangles to fit. Spoon half of apple mixture evenly over toasts and sprinkle evenly with 1/2 cup Cheddar. Top with another layer of cinnamon toasts and remaining apple mixture. Arrange reserved cinnamon toast, sugared sides up, overlapping slightly, in a ring around edge of dish. In a bowl whisk together eggs, remaining 1/2 cup granulated sugar, milk, and salt and pour slowly and evenly over apples. Chill pudding, covered, at least 1 hour and up to 1 day.
Preheat oven to 350 degrees.
Bake pudding in middle of oven 30 minutes. Sprinkle remaining 1/2 cup cheddar evenly over top and bake pudding 15 minutes more.
Yield: 8 to 10 servings



APPLE CHIFFON CAKE

Cake:
1/3 cup oil
3/4 cup sugar
2 eggs
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon nutmeg
1/4 teaspoon ground ginger
1 cup finely chopped peeled apple (2 small to medium)

Topping:
2 tablespoons sugar
3 tablespoons finely chopped walnuts
1/2 teaspoon cinnamon

Preheat oven to 350ºF. Spray an 8x8 baking pan with cooking spray, set aside.
For cake: In the bowl of an electric mixer, combine oil, sugar and eggs; beat at medium speed until well combined. Combine next 6 ingredients. Add to oil mixture; beat until just blended. Stir in apples. Spread evenly in prepared pan.
For topping: Combine sugar, nuts, and cinnamon. Sprinkle evenly over batter.
Bake at 350ºF 30 minutes or until wooden toothpick inserted in center comes out clean. Cut into 3 x 2-1/4-inch rectangles. Serve warm or at room temperature.


Apple Swirl Cake

2 cups Apples
1 teaspoon Cinnamon
1 cup Cooking oil
1/4 cup Orange juice
3 cups Sifted flour
1/2 teaspoon Salt
3 tablespoons Sugar
2 cups Sugar
4 each Eggs
2 teaspoons Vanilla
1 tablespoon Baking powder

Peel, core, and chop apples into small pieces.
Mix together with 3 tablespoons sugar and cinnamon.
Set aside. In large bowl, combine sugar and cooking oil; beat.
Add eggs, orange juice, and vanilla.
Sift together flour, baking powder, and salt; add to creamed mixture.
Beat until smooth.
Pour one third batter into greased and floured 12 cup bundt pan
alternating with one half apple mixture. Repeat.
End with layer of batter on top.
Bake at 325 degrees F for 60 minutes or until cake tests done.
Cool in pan 10 to 15 minutes; turn out on wire rack or serving plate to
complete cooling. Sprinkle with confectioners sugar.



Dump Apple Cake


* 1 can Comstock apple pie slices or 4 cups cooked fresh apple slices
* 2 eggs
* 1 cup oil
* 1 teaspoon vanilla
* 1 cup walnuts or pecans
* 1 teaspoon salt
* 2 cups flour
* 1 teaspoon soda
* 2 cups sugar
* 1 teaspoon cinnamon

Beat eggs with electric or hand beater. Add all other ingredients except apple slices, stir until well blended. Add apple slices, stir carefully. Pour into a well greased 9x13 baking pan. Bake 50 to 60 minutes at 350 °.

Sprinkle top with powdered sugar, or frost with cream cheese frosting or vanilla butter frosting. It is also delicious without frosting.



Apple Snack Cake

nonstick cooking spray
1 1/4 cup boiling water
1 cup quick or old-fashioned oats
1 3/4 cup all-purpose flour
3/4 cups granulated sugar
3/4 cups firmly packed brown sugar
1/2 cup wheat germ -- any flavor
2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt -- optional
1/2 cup chopped nuts -- optional
2 cups peeled chopped apples
1/3 cup vegetable oil
1 egg
2 egg whites
1 teaspoon vanilla extract

1. Preheat oven to 350°F. Spray a 13- by 9-inch baking pan with cooking spray.

2. In large bowl, combine boiling water and oats; set aside. In medium bowl, combine flour, sugars, wheat germ, baking soda, cinnamon, nutmeg, salt and nuts; mix well. Add apples, oil, egg, egg whites and vanilla to oat mixture; mix well. Add dry ingredients, mixing just until moistened.

3. Pout into prepared pan. Bake 40 to 45 minutes, until wooden pick inserted in center comes out clean. Cool completely on wire rack

Makes 20 servings. Preparation time: 20 minutes. Cooking time: 45 minutes.



Apple Rutabaga Casserole

2 medium-large rutabagas
3 apples
1/2 cup butter
Salt and pepper


Peel rutabagas and cut into small pieces. Place in a large saucepan of boiling water and cook until tender.

Peel, core and chop apples. Add to boiling water about 5 minutes before done. Remove from heat and drain.

Put in food processor and mash. Add butter, salt and pepper.

Spoon into casserole dish. Bake, uncovered, at 325 degrees F. for 20 to 25 minutes.



APPLE AND SWEET POTATO CASSEROLE WITH LEEK

1 large (1/4 lb) sweet potato or yam
3 medium Golden Delicious apples
1 teaspoon lemon juice
1 large leek
1/4 cup (1/2 stick) butter or margarine, softened
1/4 teaspoon salt
1/8 teaspoon ground white pepper
1/4 cup applejuice
2 tablespoons packaged unseasoned bread crumbs
1 tablespoon brown sugar


Heat oven to 350 degrees. Peel and thinly slice sweet potato. Peel, core, and cut apples into 1/4-inch-thick slices. Place apples in bowl and add water to cover; add lemon Juice. Trim off top of leek 1 inch above white; discard top and root end.
Cut leek lengthwise in half and clean well under running cold water. Thinly slice leek crosswise. Drain apples well; pat dry. Grease 1 1/2-quart casserole with 1 tablespoon butter. Place one third of apples in bottom of casserole; top with one third of leek slices and one third of sweet potato. Season with salt and pepper. Repeat to make 2 more layers. Dot top of casserole with 2 tablespoons butter; pour apple juice over all. Cover tightly with lid or aluminum foil and bake 45 minutes.

Meanwhile, to make topping, in small saucepan, melt remaining 1 tablespoon butter; stir in bread crumbs and brown sugar until well combined. Uncover casserole and sprinkle with topping. Bake uncovered 10 to 15 minutes longer or until potato slices are tender. Serve casserole immediately.

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!

Apple Pie Muffins

Ingredients: 18 to 24 muffins

2 1/4 cups flour
1 teaspoon baking soda
1/2 teaspoon salt

1 1/2 cups brown sugar
1/2 cup butter
1 teaspoon vanilla
1 egg, beaten
1 cup buttermilk or sour cream

2 cups diced peeled apples
1/2 cup raisins
1/2 cup chopped apricots or prunes (optional)

Topping:
1/2 cup brown sugar
1/2 cup chopped walnuts or pecans
1/3 cup flour
1 teaspoon cinnamon
2 tablespoons melted butter

Preparation:

Preheat oven to 375 degrees F.

Combine dry ingredients in a large bowl.

Cream brown sugar and butter. Add vanilla, egg and buttermilk or sour cream. Mix well. Add wet ingredients to dry and sprinkle with diced apples, raisins and apricots or prunes if using. Stir just enough to moisten dry ingredients.

Mix first four topping ingredients, drizzle butter over and toss with a fork.

Spoon batter into greased muffin tin, filling only 3/4 full. Sprinkle on topping. Or stir topping ingredients into batter until just barely blended in and spoon batter into muffin tin. Bake in preheated oven for about 25 minutes.



Apple Cheesecake

Crust -
* 1 cup graham cracker crumbs
* 3 T. sugar
* 1/2 tsp. cinnamon
* 1/4 cup margarine - melted

Preparation -
Mix the graham cracker crumbs, sugar, cinnamon and melted margarine together. Press the mixture into the bottom of a 9" springform pan. Bake in a preheated oven at 350? for 10 minutes.


Filling -
* 2 pkgs. (8oz. each) cream cheese, softened
* 1/2 cup sugar
* 2 large eggs
* 1/2 tsp. vanilla
* 4 cups thinly sliced apples
* 1/3 cup sugar
* 1/2 tsp. cinnamon
* 1/4 cup chopped pecans

Preparation -
With an electic mixer at medium speed, mix the cream cheese and sugar together. Add the eggs, one at a time, mixing well after each addition. Add the vanilla and mix well. Pour the mixture into the pan, over the baked crust. Toss the apple slices with the sugar and cinnamon. Spoon the coated apples over the cream cheese layer. Sprinkle with the chopped pecans. Bake in a preheated oven at 350? for 1 hr and 10 minutes. Use a thin knife to loosen the cake from the rim of the pan. Cool for 1 hour at room temperature, then refrigerate for several hours before removing the sides of the pan.



Apple Crumb Pie

1 9" unbaked pastry shell (If frozen allow to thaw)
7-9 green cooking apples, peeled , cored and sliced
1/2 cup of Sugar (or 1/4 cup for sweeter apples are used)
3/4 teaspoon ground cinnamon
4 tablespoons of butter

Melt butter in pan under a low heat, cut each prepared apple into about 8-9 pieces, add apples to butter and simmer for about 10-15 minutes, covered, stir apples and butter mixture every few minutes till they start to look a little cooked and there is some apple juice in the bottom of the pan, uncover add sugar and cinnamon, coat apples by stirring, leave uncovered allowing a syrup to form as the juice evaporates, keep stirring apples till this takes place. Place partially cooked apples and syrup into a unbaked pastry shell and set aside.

Topping
6 tablespoons butter (butter should be cold not at room temperature)
3/4 cup flour
1/3 cup sugar

Cut butter into 1/2 " pieces and drop on top of flour, using a pastry blender, blend flour and butter mixture until it is crumbly, add sugar and keep blending till crumbs are formed. Place topping over partially cooked apples in 9" pie crust. Bake at 375 degrees for 50-60 minutes depending on your oven , top should be a little brown and juices should be bubbling. Cool before cutting serve plain, with cheddar cheese or ice cream.



Pork Chops with Apples and Onion

4 boneless pork loin chops
1/4 teaspoon dried thyme crushed
1/8 teaspoon salt
1/8 teaspoon pepper
1 teaspoon canola oil
2 medium apples thinly sliced
1 medium onion sliced
2 tablespoons brown sugar
2 teaspoons cider vinegar


Sprinkle pork chops with thyme, salt and pepper. Heat oil in large nonstick skillet over medium high heat until hot. Add pork chops; cover and cook 3 minutes. Turn chops; cover and cook an additional 3 to 5 minutes or until pork is no longer pink in center. Remove chops from skillet; cover to keep warm. Add apples, onion and brown sugar to same skillet; mix well. Cover; cook over medium high heat for 5 minutes, stirring once. Add vinegar; cook, uncovered, 3 to 6 minutes or until apples and onion are crisp tender and light golden brown, stirring occasionally. Serve apple mixture with pork chops




Apple Butter Pecan Tarts

Combine the best tastes of classic apple and runny butter tarts in this new decadent take on butter tarts.

2 apples (such as McIntosh, Crispin or Spy)
2 Tbsp all-purpose flour
1/4 tsp cinnamon
Generous pinch nutmeg
1/4 cup coarsely chopped pecans or unblanched almonds (optional)
3 Tbsp butter, melted
3 Tbsp packed brown sugar
1 egg, lightly beaten
1/2 cup corn syrup
1 tsp vanilla
1/4 tsp salt
12 pastry-lined tart cups
1/3 cup coarsely chopped pecans or almonds (optional)


Peel and core apples; chop into 1/4-inch pieces to make 2-1/2 cups.

In bowl, toss apples with flour, cinnamon and nutmeg until evenly coated. Stir in 1/4 cup pecans (if using). Set aside.

In small bowl, stir butter with sugar until dissolved. Whisk in egg just until blended. Whisk in corn syrup, vanilla, and salt.

Fill each tart shell with scant 1/4 cup apple mixture, pressing to fill shells. Whisk butter mixture; drizzle 1 Tbsp over each tart to coat apples. Evenly divide remaining butter mixture among tarts. Sprinkle evenly with 1/3 cup pecans (if using).

Bake in 375 F oven for 18 to 20 minutes or until rich golden brown. Makes 12 tarts.




Apple Dessert


3 lbs. apples
1/2 cup white sugar
3/4 cup flour
1/2 cup melted butter
1 cup brown sugar
1/2 cup broken pecan meats

Butter shallow pan, put in 1/2 apples in even rows (sliced thin), cover with white sugar, then add rest of apples. Add melted butter to brown sugar and flour and spread over top. When partly baked, sprinkle with pecans. Bake until apples are soft. Leave in refrigerator over night. Serve in squares with whipped cream.




APPLE RING AROUNDS

1 cup all-purpose flour
2 tablespoons cornstarch
1/2 cup plus 1 tablespoon sugar, divided
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup milk
1 egg, beaten
1/2 teaspoon cinnamon
3 medium baking apples

Combine flour, cornstarch, one tablespoon sugar, baking powder and salt in medium bowl. Combine milk and egg. Add gradually to flour mixture. Beat with fork until well blended. Refrigerate one hour. Combine 1/2 cup sugar and cinnamon in small bowl.
Heat 2 or 3 inches shortening to 365ºF in deep fryer or deep saucepan. Peel and core apples. Cut crosswise into 1/4 inch thick rings. Dip in batter. Drain off excess. Fry a few at a time, in shortening heated to 365ºF. Fry 3 to 5 minutes out until golden brown. Turn once. Remove with slotted metal spoon. Drain on paper towels. Sprinkle with cinnamon-sugar mixture. Serve immediately. Makes 3 dozen.

WOW!!!! This makes me wish I had an apple tree in my backyard like at my Grandma's house. I'll keep all these & when hubby or daughter gets a craving for apples & we buy them, then they don't eat them, I'll use them for these.

Does anyone else have that problem?? You know buying fresh fruit for people, then they don't eat it? It drives me crazy!!!!

I have an apple muffin recipe:
Muffin:
2 1/2 cups apples, peeled and chopped (about 6 medium apples)
2 cups flour
1/2 cup sugar
1 tsp baking powder
2 teaspoons cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
2 eggs
1/2 cup butter (1 stick) - I substitite applesause for butter
2 teaspoons vanilla

Streusel topping:
1/3 cup brown sugar
1 Tablespoon butter, room temperature
1 teaspoon cinnamon
1 Tablespoon flour
-combine all into crumbs and set aside

-mix flour, baking powder, baking soda, and salt in medium bowl
-in large bowl mix eggs, butter (or applesauce) sugar and vanilla
-stir apples into wet mixture and gradually add dry mixture to wet (batter will be thick)
-sprinkle streusel topping over muffins
bake at 350 for 20 minutes