Preview: Just Apple Recipes
Just Apple Recipes
Here you'll find instructions for apple pies, cakes, cobblers, crumbles, crisps, salads, and main dishes. Enjoy!
A Collection of Baked Apple Recipes, 1916
From "The Myrtle Reed Cook Book", 1916.
Peel the apples or not, as preferred. Sprinkle with melted butter and sugar, baste now and then with hot water, and serve separately or with cereal.
Here are a number of good variations:
With Bananas.--Core, draw a peeled and scraped banana through each core, trimming the ends off even, and bake slowly, basting with hot water, melted butter, and lemon-juice. The apples may be peeled if desired. Serve separately, or with cereal.
With Cereal.--Pare or not, as preferred, but core. Fill the centres with left-over cooked cereal and bake slowly. Butter, lemon-juice, or any flavoring recommended before can be used to advantage. Any quartered apples, baked or stewed, can be covered with any preferred cereal, and served with sugar and cream.
With Cherries.--Core the apples, fill the centres with pitted cherries, either sour or sweet, bake carefully, basting with syrup and melted butter. The apples may be peeled or not. Take up carefully, and serve separately, or with cereal.
With Dates.--Wash and stone dates, fill the cores of apples with them, sprinkle with powdered sugar and bake, basting with butter, lemon-juice, and hot water. The apples may be peeled or not.
With Figs.--Wash the figs carefully, and pack into the cores of apples. Bake, basting with lemon syrup and melted butter. Serve separately or with cereal.
With Gooseberries.--Cap and stem a handful of gooseberries. Fill the cores of large, firm apples with them, using plenty of sugar. Baste with melted butter and hot water. May be served with cereal if plenty of sugar is used in cooking.
With Prunes.--Select tart apples, and peel or not, as preferred. Core and fill the centres with stewed prunes, stoned and drained. Bake slowly, basting with the prune-juice, or with lemon-juice, melted butter, spiced syrup, or hot water containing grated lemon-peel and a teaspoonful of sherry. Two or three cloves may be stuck into each apple, and removed after the apples are cold. Serve, very cold, with cream; separately, or with a cereal.
With Quinces.--Fill the cores of sweet apples with bits of quince and plenty of sugar. Bake slowly, basting with melted butter and syrup. Serve separately or with cereal.
With Spice.--Select very sour apples, and peel or not, as preferred. Core, and stuff the cavities with brown sugar, putting two whole cloves into each apple. Baste with hot water containing a bit of grated lemon-peel and a teaspoonful of sherry, putting a teaspoonful of butter into the liquor as it forms in the dish. Bake slowly, covered, until the apples are very tender. Serve separately or with a cereal. Cinnamon, or nutmeg, or a blade of mace may be used instead of the cloves.
Baked Apple Pudding
From "Clayton's Quaker Cook-Book Being a Practical Treatise on the Culinary Art Adapted to the Tastes and Wants of all Classes", 1883.
Beat sugar, eggs, and milk together; stir in the meal, and then add the other ingredients, the apples last, after reducing to small pieces. Bake until well set. To be eaten with or without sauce.
- Two cups oatmeal or cracked wheat;
- 2 eggs;
- 1 tablespoonful butter;
- 1 pint milk;
- three medium-sized apples;
- a little suet;
- cinnamon to flavor;
- sweeten to taste.
French Apple Fritters
Pare and core some fine large pippins, and cut them into round slices. Soak them in brandy for two or three hours. Make a batter, in the proportion of four eggs to a table-spoonful of olive-oil, a table spoonful of rose-water, the same quantity of brandy, the same quantity of cold water. Thicken the batter with a sufficient quantity of flour stirred in by degrees, and mix it two or three
hours before it is wanted, that it may be light by fermentation.
Put some butter into a frying-pan. Dip each slice of apple into the batter, and fry them brown. Then drain them, grate white sugar over them, and send them to table.
Peach Fritters may be made in the same way, but the peaches must be cut into quarters.
Apple and Red Onion Salad
(image) This is recipe from the US Military's "Grill Sergeants" program at the Pentagon Channel
Bouquet of Greens with Apple, Red Onion and Balsamic Walnut Vinaigrette
2 cups spring mix or baby field greens
1 ea, 4 strips cucumber (shaved lengthwise)
1 ea Fuji apple (cut into wedges)
1 ea red onion (halved then sliced)
1/2 cup walnuts (toasted)
4 oz fresh goat cheese
Gather 1/2 cup of field greens and wrap them with cucumber slice. Arrange apple, onion, walnuts, and cheese around bouquet. Yield: 4 servings
Balsamic Walnut Vinaigrette
1 ea shallot, minced
3 Tbsp balsamic vinegar
2 tsp Dijon Mustard
1/3 cup extra virgin olive oil
1/3 cup walnut oil
To taste salt and pepper
Whisk together shallot, balsamic, and dijon mustard. Add the walnut and olive oil in a slow stream while constantly whisking. Season with salt and pepper.
Apples a la Comtesse
Choose eight rennet apples of equal size ; peel them ;scoop them rather deeply but not through to the opposite side. Pound finely in a mortar 2 oz. of sweet almonds (peeled), the juice of a lemon ; add 3 oz. of powdered sugar, one whole egg, one dessert-spoonful of cream. Fill the hollow of the apples with this mixture, covering the opening where the apple has been scooped out ; arrange them in a dish that has been thickly buttered; sprinkle with sugar, a table-spoonful of water.
Bake from twenty-five to thirty minutes. Send to table in the dish in which they have been baked.
Fig and Apple Cobbler
From "The Story of Crisco", by Marion Harris Neil, Eleventh Edition, 1916.
Nearly fill Criscoed baking dish with equal amounts of sliced apples and chopped figs, arranging them in layers; add 1 cup water, strained juice 1 lemon and cover with Crisco biscuit dough about 1 inch thick. Place on range, cover tightly with a pan and simmer 30 minutes. Lift cover carefully, make an opening in middle of crust, and pour in another 1/2 cup water, 2 tablespoons Crisco, and 1 cup scraped maple sugar.
Sprinkle a little maple sugar over top of pudding before serving it.
Austrian Apple Strudel
Mix 1 pint of flour with 1/2 cup of water, 4 ounces of butter, 3 eggs and a pinch of salt to a stiff dough; then roll out as thin as possible. Pour over some melted butter; cover with chopped apples and raisins. Sprinkle with sugar and cinnamon. Make a large roll; bake in a buttered baking-pan with flakes of butter on top until brown.
Baked Apple Dumplings
Sift a pint of flour with a teaspoonful of baking powder and half a teaspoonful of salt. Put a quarter of a pint of butter into it and chop it fine with a knife; mix it well—do not use the hands; then add milk enough to moisten it, about a quarter of a pint.
Dust a pastry board with flour, take the dough from the bowl, roll lightly into a sheet about an eighth of an inch thick, cut into squares large enough to hold an apple. Pare and core medium sized cooking apples, fill with sugar and a little cinnamon, put in the middle of the square and draw the corners up over the apples, moistening them with a little white of egg or water to make them stick. Brush over the dumplings with beaten egg and bake in a good oven.
The time will depend upon the apples—about half an hour. Serve with cream.
Southern-Style Apple Cobbler with Brandy Sauce
Line a skillet or deep pie pan—it must be three inches deep at least, liberally with short crust, rolled rather more than a quarter-inch thick. Fit well, then prick all over with a blunt fork.
Fill with the prepared fruit, put on an upper crust a quarter-inch thick and plenty big enough, barely press the crust edges together, prick well with a fork all over the top, and cook in a hot oven half to three-quarters of an hour, according to size. Take up, remove top crust, lay it inverted upon another plate, sweeten the hot fruit liberally, adding if you like, a spoonful of brandy, adding also a good lump of the best butter.
Mix well through the fruit, then dip out enough of it to make a thick layer over the top crust. Grate nutmeg over, or strew on a little powdered cinnamon. A few blades of mace baked with the fruit accent the apple flavor beautifully.
Serve cobbler hot or cold. If hot, serve with it hard brandy sauce, made by creaming together a cup of sugar, a tablespoonful of butter, then working in two tablespoonfuls of brandy or good whiskey.
Right here is perhaps the place to say once for all, good whiskey is far and away better in anything than poor brandy. Thick sweet cream whipped or plain, sets off cold cobbler wonderfully to the average palate.From "Dishes and Recipes of the Old South", 1913.
Apple Rine Fritters
* 1 cup sifted flour
* 1½ teaspoons baking powder
* 2 tablespoons sugar
* ½ teaspoon salt
* ¾ cup milk
* 1 egg
* 4 large apples
Sift dry ingredients. Add milk and egg. Beat well. Peel and core apples and slice in rings about ¼ inch thick. Dip rings in batter and drop into skillet containing ½ inch of hot melted shortening. Fry until golden brown on both sides. Drain on paper towel. Mix sugar and cinnamon together and sprinkle over fritters. Makes 16 to 20.
Pennsylvania Dutch Apple Butter
* 4 qts. apples
* 2 qts. apple cider
* 2 cups sugar
* 2 cups dark corn syrup
* 1 tsp. cinnamon
Boil the cider until reduced to 1 quart. Pare the apples and slice thin. Put the apples into the cider and cook very slowly, stirring frequently, until it begins to thicken. Add sugar, syrup and cinnamon and continue to cook until thick enough to spread when cool.
Makes 5 to 6 pints.
Apple Recipes: Southern Apple Toddy
Wash and core, but do not peel, six large, fair apples, bake, covered, until tender through and through, put into an earthen bowl and strew with cloves, mace, and bruised ginger, also six lumps of Domino sugar for each apple. Pour over a quart of full-boiling water, let stand covered fifteen minutes in a warm place. Then add a quart of mellow whiskey, leave standing ten minutes longer, and keep warm.
Serve in big deep goblets, putting an apple or half of one in the bottom of each, and filling with the liquor. Grate nutmeg on top just at the minute of serving.From "Dishes and Beverages of the Old South", Martha McCulloch Williams, 1913.
Rolled Oats with Apples
The combination of rolled oats and apples is rather unusual, still it makes a dish that lends variety to a breakfast or a luncheon. Such a dish is easily digested, because the apples supply to it a considerable quantity of cellulose and mineral salts.
(Sufficient to Serve Six)
* 2/3 c. rolled oats
* 2 c. boiling water
* 1/2 tsp. salt
* 6 medium-sized apples
* 1 c. water
* 1/2 c. sugar
Stir the rolled oats into the boiling salted water and cook them until they set; then place them in a double boiler and cook for 2 to 4 hours. Pare and core the apples, and then cook them whole in a syrup made of 1 cupful of water and 1/2 cupful of sugar until they are soft, but not soft enough to fall apart. To serve the food, place it in six cereal dishes. Put a large spoonful of the cooked oats in each dish, arrange an apple on top of the oats, and then fill the hole left by the core with rolled oats. Over each portion, pour some of the syrup left from cooking the apples, and serve hot with cream.
Cold Pork with Fried Apples
A combination that most persons find agreeable and that enables the housewife to use up left-over pork, is cold pork and fried apples. To prepare this dish, remove the cores from sour apples and cut the apples into 1/2-inch slices. Put these in a frying pan containing hot bacon fat and fry until soft and well browned. Slice cold pork thin and place in the center of a platter. Arrange the apples around the pork in a border.
Apple Recipes: Apple Souffle
2 oz. of castor sugar (or more if the apples are very sour)
1 gill of new milk or half milk and half cream
1 oz. of cornflour
juice of 1 lemon.
Pare, cut up, and stew the apples with the sugar and lemon juice until they are reduced to a pulp. Beat them quite smooth, and return them to the stewpan. Smooth the cornflour with the milk, and mix it with the apples, and stir until it boils; then turn the mixture into a basin to cool. Separate the yolks from the whites of the eggs; beat the yolks well, and mix them with the apple mixture. Whisk the whites to a stiff froth, mix them lightly with the rest, and pour the whole into a buttered Soufflé tin. Bake for 20 minutes in a moderately hot oven, and serve at once.
Apple Butter Pie
* ½ cup apple butter
* 2 eggs
* ½ cup sugar
* 1½ tblsp. cornstarch
* 1 tsp. cinnamon
* 2 cups milk
* Pastry for 9 inch crust and strips for top
Combine apple butter, beaten eggs, sugar, cornstarch and cinnamon and mix well. Add the milk gradually to the mixture and blend well. Pour into unbaked pie shell. Top with “lattice” made from ½ inch wide strips of crust. Bake at 350-f, 35 minutes.From "Pennsylvania Dutch Cooking"
Boil four quarts of new cider until it is reduced to two quarts; then put into it enough pared and quartered apples to fill the kettle; let the whole stew over a moderate fire four hours; add cinnamon if liked. This sauce is very fine with almost any kind of meat.
Apples Stewed Whole
Take some nice, tart cooking apples, pare and put them into a saucepan with the juice of two lemons and the rind of one; cover with water, cook slowly until they can be pierced with a straw, take them from the water with a draining spoon. Make a syrup, allowing half a pound of sugar to a pound of fruit, use as much of the water the apples were cooked in as will dissolve the sugar; when it comes to a boil add the apples and cook until clear.
Take the apples out, core them and fill with a fruit jelly, if liked, boil down the syrup and pour over the fruit. Serve very cold with whipped or plain cream. Bartlett pears may be cooked in the same manner, serving them whole.
Apple Sauce II
When you wish to serve apple sauce with meat prepare it in this way: Cook the apples until they are very tender, then stir them thoroughly so there will be no lumps at all; add the sugar and a little gelatine dissolved in warm water, a tablespoonful in a pint of sauce; pour the sauce into bowls, and when cold it will be stiff like jelly, and can be turned out on a plate. Cranberry sauce can be treated in the same way. Many prefer this to plain stewing.
Apples cooked in the following way look very pretty on a tea-table, and are appreciated by the palate. Select firm, round greenings; pare neatly and cut in halves; place in a shallow stewpan with sufficient boiling water to cover them, and a cupful of sugar to every six apples. Each half should cook on the bottom of the pan, and be removed from the others so as not to injure its shape. Stew slowly until the pieces are very tender; remove to a dish carefully; boil the syrup half an hour longer; pour it over the apples and eat cold. A few pieces of lemon boiled in the syrup adds to the flavor. These sauces are a fine accompaniment to roast pork or roast goose.This vintage recipe is from "The White House Cookbook"
Fried Apples and Onions
Take one part onion to two parts apple. Slice the apples without paring, and slice the onions very thin. Fry together in butter, keeping the frying pan covered, to hold the steam which prevents burning. A very slight sprinkling of sugar seems to give an added flavor. Add just as it is to be taken up or else it will burn.
Apple Sponge Pudding
One cup of sifted pastry flour and sift it with one level teaspoon of baking-powder. Beat the yolks of three eggs until light colored, add one cup of sugar and the juice of one lemon. Fold in the stiffly beaten whites of the three eggs and then the flour. Spread the batter thinly on a large shallow pan and bake about twenty minutes in a moderate oven. Turn out of the pan, trim off any hard edges, spread with stewed, sweetened, and flavored apples, and roll up at once like a jelly roll. Serve with a liquid sauce or a syrup made from sugar and water.
Deep-Dish Apple Pie
This is the genuine English Apple Pie--they would call ours an apple tart. It is made in oval baking-dishes of thick yellow ware, about two and one-half or three inches deep, and with flat rims an inch in width.
The first thing to do is to invert a teacup--preferably one without a handle--in the bottom of the dish, then core and pare sour, juicy apples--any number, from six to a dozen, depending on the size of the family and the dish--and divide them in eighths. Arrange these in alternate layers with sugar in the dish, with a generous sprinkling of whole cloves over each layer, and pile, layer on layer, until not another bit of apple can go in anywhere without toppling out. The apples are piled up as high again as the depth of the dish, or higher.
Now lay over all a very rich biscuit dough, lightly rolled out to one-fourth inch in thickness. Decorate this with leaves, or other cut-out designs, and arrange them over the covering and moisten the under sides with water, to make them adhere during the baking. Place long strips of the dough over the brim of the pie-dish, and press with the bowl of a spoon in concentric designs.
Bake in a moderate oven for an hour. Pieces of the crust are cut off for serving, and spoonfuls of the apple pulp are served with them on the plate, then, as soon as convenient the inverted cup is removed, and the rich liquid collected under it is spooned over each serving of crust and apples.
Joe Tilden's Apple Brown Betty
Cover the bottom of a baking dish with bread crumbs, over which place a layer of thinly sliced tart apples. Sprinkle thickly with sugar and small pieces of butter, cinnamon and nutmeg, then cover with bread crumbs and repeat the layers until the dish is filled, having a layer of crumbs sprinkled with bits of butter on top. Then pour over all three-quarters of a cup of molasses thinned with a little hot water.
Bake until the apples are tender and the top is well browned.This vintage recipe is from "Joe Tilden's Recipes for Epicures", 1907. Major Joseph Tilden was in his time one of the most famous Bohemians and epicureans of the Pacific Coast.
Baked Apple Slices
2 Tbsp honey
¼ tsp ground cinnamon
¼ tsp ground cloves
3 Granny Smith apples, peeled, cored, and cut into ½-inch slices
5 Tbsp raisins
¼ cup chopped walnuts, divided
¼ cup vanilla yogurt, low-fat
1. Preheat the oven to 500°F.
2. Grate the zest of one of the oranges and set aside.
3. Squeeze the juice from both oranges into a small bowl. Stir the honey, cinnamon, cloves, and half the zest into the juice.
4. Lay half the apple slices in a glass baking dish. Scatter the raisins and 2 tablespoons of the walnuts on top. Pour on half the juice mixture and top with the remaining apples and juice. Combine the remaining 2 tablespoons of walnuts with the orange zest and scatter over the top.
5. Cover lightly with foil, and bake 30 minutes or until the apples are soft and the juices, bubbly. Serve warm or cold with a dollop of low-fat vanilla yogurt.
Apple Toddy II
Prepare six cored apples by sticking a dozen cloves in each and baking slowly until soft. Put them in a stone jar and pour over them a toddy made of two quarts of whiskey, one quart of brandy, one pint of rum and three cups of water, sweeten to taste and cover closely, allowing the mixture to blend for a week before using.This vintage recipe is from "Joe Tilden's Recipes for Epicures", 1907. Major Joseph Tilden was in his time one of the most famous Bohemians and epicureans of the Pacific Coast.