Delicious apple recipes | Lifestyles

Make this a special week, and continue to send me those great recipes to pass along! And speaking of passing along a recipe, I received a great one from Brenda McPheeters this week—another of Kathryn Choate’s recipes!

Brenda’s note: This was Kathryn Choate’s recipe. You can’t mess this one up, very forgiving depending on what you have on hand.

28 oz Bush’s Beans (most any flavor) I use Vegetarian

1 can Apple Pie Filling (or canned apples)

Mix Together Bake at 350 for an hour

This was Kathryn Choate’s recipe. You can’t mess this one up, very forgiving depending on what you have on hand.

Apple Dapple Cake (from Lenore Brooks)

Lenore told me she likes this cake probably better than any other she has tried. I was excited to get the recipe.

Combine all these ingredients and mix well. Then fold in:

3 cups peeled, chopped raw apples

Bake in a tube pan that has been greased and flourd at 350 for approximately 1 hour until it tests done with a toothpick.

Leave the cake in the pan and while it is still hot poke holes in it and pour over the following:

Boil together for 3 minutes:

Pour this boiled sauce over the cake and allow to soak through. Turn out onto a plate before the cake is completely cool.

Wilma (Mrs. Johnny) Morgan

3 C. diced apples (3 med. apples)

2 1/2 C. self-rising flour

This recipe came from Mrs. Morgan, mother of our Dayton Mountain neighbor, Marty Morgan. PREPARATION: Mix all dry ingredients together first; then eggs, vanilla and oil. Mix well and add apples. (Batter will be almost too thick to stir.) Grease cake pan. Pour batter mixture into pan and bake at 350° for 1 hour. Glaze cake while hot. GLAZE: Combine all ingredients in a saucepan and cook for 2 1/2 minutes, stirring constantly. Pour over hot cake.

3 C. peeled apples, diced

Mix together the cooking oil, sugar and beaten eggs. Sift the flour and salt and add the vanilla. Then add the baking soda, apples and nuts. Mix all the cake ingredients together and bake at 350° for 1 hour. SAUCE: Combine the sauce ingredients and simmer for 3 minutes. Pour over warm cake.

Apple Dumplings from Yvonne Marler Mickel

I core the apples, leave the peeling on. Fill inside with 1 tsp. Brown sugar, 1 Kraft caramel. Pastry dough is made with 2 cups self rising flour and ice water. Mix 1 cup Brown sugar, 1 cup white sugar,1 cup water and 1/4 c margarine. and 1 tsp cinnamon.

Cook on stovetop till thickened. Wrap dough around Apple. Pour thickened syrup over apples in a deep dish. Bake and baste with syrup @350° for 45 minutes. Makes 4. These were made with Mutsu apples from Wooden‘s Apple Barn. It is better with a sour apple, as the syrup is so sweet. Always serve with ice cream.

This recipe is easy and people always ask for it! I have also used fresh cooked apples in this recipe. I sometimes use a pie crust cut into pieces to cover the apples.

1 cup sugar—I sometimes use a little brown sugar, too!

1/2 tsp. cinnamon or to taste

Cook the above to a boil.

2 can biscuits (10 piece)

Flatten biscuits and spoon in pie filling. Fold and press sides with a fork to seal. Lay in casserole dish side by side. Pour sugar mixture over them. Makes 20. Bake at 350 degrees for 15—20 minutes or until golden brown.

Delicious, rustic, and easy!

1 package frozen puff pastry, thawed

1 egg, beaten with 1 tablespoon water

4 ounces cream cheese, softened (I used feta)

2 tablespoons sweetened condensed milk

2 medium apples, pared, cored and finely sliced

1/4 cup apricot jam, strained

1 tablespoon brandy or apple juice

Preheat oven to 375 degrees F.

Roll out one sheet puff pastry on lightly-floured surface to make it flatter. Using a plate as a guide, cut out largest disk of pastry possible. Sprinkle lightly with sugar and place on parchment-lined sheet pan. Brush edges with egg wash. Cut narrow strips of pastry from scraps or from second sheet of dough in package and place around perimeter; cutting to fit. Brush entire pastry with egg wash and set aside.

In small bowl, beat softened cream cheese, sweetened condensed milk, and lemon juice until smooth. Spread cheese mixture inside pastry borders evenly and sprinkle with nuts. Layer apples onto cream cheese mixture in a circular pattern. Cover evenly with sugar and cinnamon and dot with butter. Bake 30 minutes or until apples are tender and edges are golden brown.

Mix together strained jam and brandy or apple juice and warm in microwave for 30 seconds. Dab onto tart and allow to cool.

Autumn Apple Pie (from Billie Doty)

This apple pie is one of my favorites! This pie tastes just exactly like I think an apple pie should taste!

1 rounded teaspoon cinnamon

5 cups sliced, peeled apples

1/2 teaspoon grated lemon rind

Combine sugar, cornstarch, spices and set aside. Combine apples, lemon rind, then sprinkle with the sugar mixture. Spoon into pastry-lined deep dish 9-inch pie plate. Cover with second crust. Seal edges and make slits in the top. Bake at 350 degrees for one hour or until golden brown. Serves 8.

Fool Proof Pie Crust (from Billie Doty)

With a fork mix together the first four ingredients. In a separate dish, beat remaining ingredients. Combine, stirring with a fork until moistened. With hands, make dough into a ball. Chill before rolling into shape. Dough can be left up to 3 days in the refrigerator or freeze. Makes 4 9-inch pie crusts.

Fresh Apple Cake with Buttermilk Topping

Cake: Sift flour, soda, salt, and cinnamon. Mix sugar, oil, eggs. Add to dry mixture. Add diced apples and pecans. Bake at 375 for 45 minutes.

Topping: Mix together all ingredients 15 minutes before cake is done. Cook over medium heat. Pour over warm cake. and allow the cake to soak it up before serving.

NOTE: This topping is also wonderful served over pancakes!!!

2 teaspoons ground cinnamon

1 teaspoon vanilla extract

4 cups apples — peeled, cored and diced

Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9×13 inch cake pan. In a mixing bowl; beat oil and eggs with an electric mixer until creamy. Add the sugar and vanilla and beat well. Combine the flour salt, baking soda, and ground cinnamon together in a bowl. Slowly add this mixture to the egg mixture and mix until combined. The batter will be very thick. Fold in the apples by hand using a wooden spoon. Spread batter into the prepared pan. Bake at 350 degrees F (175 degrees C) for 45 minutes or until cake tests done. Let cake cool on a wire rack. Once cake is cool serve with a dusting of confectioner’s sugar or with a Cream Cheese Frosting.

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

8 straight-sided wide-mouth pint canning jars with lids

Preheat oven to 325 degrees F (165 degrees C). Lightly grease the insides of 8 straight-sided wide-mouth pint canning jars. Sift together flour, baking soda, salt, nutmeg and cinnamon. Set aside. Cream shortening and sugar until fluffy. Add eggs and beat in well. Add flour alternately with water and mix until smooth. Fold in apples, raisins and nuts. Fill jars 1/2 full of batter, being careful to keep the rims clean. Wipe off any batter that gets on the rims. Bake at 325 degrees F (165 degrees C) for 45 minutes. Meanwhile, sterilize the lids and rings in boiling water.

As soon as cake is done, remove from oven one at a time, wipe rims of jars and put on lid and ring. Jars will seal as cakes cool. Place the jars on the counter and listen for them to “ping” as they seal. If you miss the “ping”, wait until they are completely cool and press on the top of the lid. If it doesn’t move at all, it’s sealed. Unsealed jars should be eaten or kept in refrigerator for up to a week. Sealed jars can be stored with other canned food for up to a year.

1/2 cup firmly packed brown sugar

16 ounces Sauerkraut, rinsed well and squeezed thoroughly dry

1 Granny Smith apple, peeled, cored, coarsely grated and squeezed thoroughly dry 1 cup coarsely chopped walnuts or pecans

1 package (16 ounces) cream cheese, softened

1 cup confectioners’ sugar

2 Tbsp. grated orange rind

Preheat oven to 350º F. Line bottoms of two 8-inch round cake pans with waxed paper. Grease and flour pans. Combine flour, baking powder, cinnamon, baking soda, salt and nutmeg in medium-size bowl; set aside. Mix sugars together in large bowl, breaking up any lumps. Whisk in eggs, then oil, until blended. Stir in sauerkraut, apple and nuts. Add flour mixture and stir just until moistened. Spoon cake mix into prepared cake pans. Bake about 35 minutes, or until wooden pick inserted in center comes out clean and cake begins to pull away from sides of pan. Let cool 10 minutes, then invert cakes onto wire racks to cool completely. Spread Cream Cheese Frosting on top of one cake. Top with second cake and frost top and sides.

Whip cream cheese, slowly adding sugar, until fluffy.

Add heavy cream, orange rind, cinnamon and vanilla.

Mix well. Makes about 2-1/4 cups.

3 cups tart apples — diced

1/2 cup walnuts — optional

1/2 cup raisins — optional

CAKE: Combine oil and sugar in bowl, mix well. Add eggs 1 at a time, then vanilla. Sift together dry ingredients. Add to oil and egg mixture alternately with the apple juice. Blend well. Fold in remaining ingredients. Grease well a 10 inch bundt pan. Spread batter evenly in pan; bake for approximately 1 1/2 hours. Test with a toothpick. Cool well before turning out of pan.

GLAZE: Melt butter and sugar over low heat. Stir in milk and bring to a boil. Remove from heat and stir in vanilla. Cool. Spread on cooled cake.

3 cups diced peeled apples

Mix all cake ingredients and bake at 350 degrees for one hour.

Simmer Sauce for 3 minutes, then pour over warm cake.

2 1/4 cups all-purpose flour

1 teaspoon ground cinnamon

1 teaspoon ground allspice

1/2 cup semisweet chocolate chips

1 tablespoon vanilla extract

Cream together until fluffy the eggs, sugar, butter or margarine, and water. In another bowl, sift together the flour, cocoa, baking soda, and spices. Add dry ingredients to creamed mixture and mix well. Fold in chocolate chips, apple, and vanilla extract. Stir until these ingredients are evenly distributed. Spoon into greased, floured 10- inch Bundt or loose bottom tube pan. Bake at 325 degrees F (165 degrees C) for 60 to 70 minutes until cake tests done.

About 5 to 7 granny smith apples (or whatever you prefer), peeled, cored & thinly sliced

1 (9 ounce) package yellow cake mix

1 tablespoon ground cinnamon

1. Preheat oven to 350°F.

2. Cut apple slices crosswise in half.

3. Place in pan; sprinkle with dry cake mix.

4. In small bowl, combine sugar & cinnamon; sprinkle over cake mix.

6. Bake 30 minutes or until topping is golden brown.

7. Serve warm with ice cream, if desired!

Layer your apple slices (or other fruit) at the bottom of a pan that has been coated with non-stick spray.

Sprinkle on boxed cake mix.

Pour melted butter over the fruit and dry cake mix.

Bake at 350 for approximately 35-45 minutes — it’s done when it is nice and bubbly.

Applesauce Cake—no eggs!

1/2 cup margarine—during Great Fast,, use a Lenten margarine

2 cups raisins—half regular, half golden is nice

1 cup chopped nuts—optional

Preheat oven to 350. Grease a tube pan. Cream together margarine and sugars until soft. Stir in flour, cloves, cinnamon, salt and soda. Add applesauce and nuts. Stir until well combined and spoon into greased pan. Bake about 60 minutes. Cool and remove from pan.

I then boil together 1 cup brown sugar and 1/2 cup orange juice and pour over the cake so it will soak it up, But you can glaze or frost it as desired, and it is good just plain.