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Recipes
Confirmed apple eaters will tell you they eat apples for the sheer enjoyment of this flavorful, satisfying fruit. Perhaps that's the best argument there is for apples!
Measuring apples
- 1 pound of apples equals 2 large, 3 medium, or 4 to 5 small; or approximately 3 cups peeled, sliced or diced fruit.
- Allow 6 to 8 medium apples for one nine inch pie.
- 1 bushel apples equals 42 pounds or about 120 medium size; enough for about 20 nine inch pies, or 16 to 20 quarts applesauce.
- Two apples equal's one glass of water in thirst quenching ability.
Apple Sauce
Wash, core and thinly slice apples into a large dishpan of water that has ½ cup of salt added. The salt will prevent the apples from turning dark. Drain off water and rinse before cooking. Cook apples in small amount of water over low heat until soft. Press through sieve.
Measure applesauce into a pot and add ½ sugar for each cup of sauce. Reheat to boiling on low heat, stirring often to prevent sticking. To can - pour into hot jar's, adjust lids, process pints 20 minutes in boiling water bath. To freeze - cool and pack in containers to within ¾ of top, seal, label, date and freeze.
Apple Butter
Follow directions from the first paragraph of the apple sauce.
Measure 16 cups thick applesauce, 1 cup vinegar, 8 cups sugar,
3 Tbsp. Cinnamon, 1 Tbsp. Cloves, 1 ½ tsp. Nutmeg, 1 ½ tsp.
Allspice and out into a large pot. Combine all above ingredients
in large pot. Cook on low heat until mixture is thickened. During
cooking, stir often to prevent sticking. Cook until desired
thickness. Pour into hot sterilized jars and seal.
Fried Apples
Core and slice 6 medium apples (do not need to peel unless you prefer) in pan of salt water to prevent apples from turning dark. Drain and rinse.
Melt 3 Tbsp butter in a heavy skillet with a close fitting lid. Pour apples into melted butter. Add ½ cup sugar. Cover and cook very slowly until apples are tender, stirring only occasionally. Remove lid and cook down until thick syrup remains.
Apple House Apple Cake
1 cup Mazola Oil
2 cups sugar
2 eggs
1 Tbsp. Vanilla
2 ½ cups plain flour
1 tsp. Cinnamon
2 tsp. Baking powder
1 tsp. Salt
3 ½ cups chopped Granny Smith apples
1 cup chopped pecans
1 - 6 oz pkg. Butterscotch chips
Combine first four ingredients, mix well and set aside. Combine
dry ingredients, add apples and chopped pecans. Blend dry ingredients
into oil mixture. Mix well. Pour into 13x9x2" greased pan. Sprinkle
butterscotch chips over top and pat down into batter just a
little. Bake at 350 degrees for 45 minutes.
Icing
1 cup sugar
½ cup buttermilk
½ tsp. Vanilla
½ tsp. Soda
1 tsp. White corn syrup
½ cup margarine
Let all ingredients come to a full boil, pour or spoon over
hot cake.
Apple Twist
2 large apples, peeled and cored
1 can refrigerator crescent dinner rolls
4 Tbsp. Butter melted
½ cup sugar
1 tsp. Cinnamon
1 cup orange juice
Cut each apple into 8 pieces. Unroll crescent rolls; separate
dough into 8 triangles. Cut each in half lengthwise to make
16 triangles. Place an apple slice at wide end of each dough
strip and roll up. Arrange in 9 x 13" pan. Drizzle with butter;
sprinkle with mixture of sugar and cinnamon. Pour orange juice
into pan, but not over twist. Bake 400 degrees for 30 - 35 minutes
or until apples are tender. Serve warm with vanilla ice cream.
Fried Cabbage
Chop cabbage. In large heavy skillet, heat bacon drippings (may use oil), add chopped cabbage, salt, pepper and enough water to almost cover the cabbage.
Cover, cook on medium heat, stirring occasionally. Remove lid, continue cooking until water is absorbed and cabbage is done. May brown slightly. Cooking time is approximately 25 minutes.
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