Just Apple Recipes

Apple Rine Fritters

2009-09-04T12:21:53.673-07:00

* 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

2009-07-09T19:18:56.238-07:00

* 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

2009-09-04T12:22:15.721-07:00

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

2009-02-19T11:20:42.254-08:00

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

2009-02-05T08:40:22.524-08:00

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

2009-03-31T18:59:21.215-07:00

4 eggs
4 apples
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

2009-06-15T17:23:52.013-07:00

* 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"

Cider Applesauce

2009-02-05T08:40:57.664-08:00

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

2009-02-05T08:41:06.189-08:00

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

2009-07-09T19:19:20.393-07:00

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

2009-02-05T08:41:25.345-08:00

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

2008-08-19T06:33:24.669-07:00

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

2009-02-17T18:39:05.217-08:00

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

2008-09-22T06:02:52.305-07:00

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

2009-02-17T18:39:21.362-08:00

2 oranges
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

2008-09-22T06:03:44.369-07:00

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.

Apple Slump

2008-08-19T06:34:20.991-07:00

Fill a deep baking dish with apples, pared, cored and sliced. Scatter on a little cinnamon and cover with good paste rolled a little thicker than for pie. Bake in a moderate oven until the apples are done, serve in the same dish, cutting the crust into several sections. Before cutting, the crust may be lifted and the apples seasoned with butter and sugar, or the seasoning may be added after serving. A liquid or a hard sauce may be served with the slump. If the apples are a kind that do not cook easily bake half an hour, then put on the crust and set back in the oven.

This vintage recipe is from "Good Things to Eat as Suggested by Rufus, A Collection of Practical Recipes for Preparing Meats, Game, Fowl, Fish, Pudding, Pastries, etc., by Rufus Estes", 1911. Mr. Estes was a chef with the Pullman Railcar Company and then with the Subsidiary Companies of United States Steel in Chicago.

Apple Tarts

2008-08-19T06:35:21.980-07:00

Roll rich pie crust thin as for pies. Cut into rounds, pinch up the edge half an inch high and place in muffin rings. Put into each one a tablespoonful of apple sauce and bake in a hot oven for twenty minutes.

Beat the white of an egg to a stiff froth and add two tablespoonfuls of sugar. Drop a spoonful on the top of each and brown quickly in a hot oven.

Fannie Farmer Apple Pie

2008-08-19T06:34:31.211-07:00

4 or 5 sour apples
1/3 cup sugar
1/8 teaspoon salt
1/4 teaspoon grated nutmeg
1 teaspoon butter
1 teaspoon lemon juice
Few gratings lemon rind

Line pie plate with paste. Pare, core, and cut the apples into eighths, put row around plate one-half inch from the edge, and work towards centre until plate is covered; then pile on remainder. Mix sugar, nutmeg, salt, lemon juice, and grated rind, and sprinkle over apples. Dot over with butter. Wet edges of under crust, cover with upper crust, and press edges together.
Bake forty to forty-five minutes in moderate oven. A very good pie may be made without butter, lemon juice, and grated rind. Cinnamon may be substituted for nutmeg. Evaporated apples may be used in place of fresh fruit. If used, they should be soaked over night in cold water.

This recipe is from the "Boston Cooking School Cookbook", 1921, by Fannie Farmer

Porcupine Apples

2008-08-19T06:36:06.912-07:00

6 large apples
1 c. sugar
1 c. water
2 doz. almonds
Currant jelly

Wash, core, and pare the apples. Make a syrup by bringing the sugar and water to the boiling point. Put the apples into the syrup, cook on one side for several minutes, and then turn and cook on the other side. Do not allow the apples to cook completely in the syrup, but when they are still hard remove them and continue to boil the syrup down.

Set the apples in a shallow pan, stick the almonds, which should be blanched, into them so that they will project like porcupine quills, sprinkle them with sugar, and bake in the oven until they are soft and the almonds slightly brown. Remove from the oven, fill the center of each with currant jelly, pour the juice over them, and serve.

Apple Sauce

2008-08-19T06:37:41.162-07:00

10 medium-sized apples
1/2 c. water
1 c. sugar

Wash the apples, cut them in quarters, remove the cores, and, if desired, peel them. Put them into a saucepan, add the water, and allow them to cook until they are very soft. If the apples are inclined to be dry, a little more water may be necessary. When done, force them through a colander or a sieve, add the sugar to the pulp, and return to the stove. Cook until the sugar is completely dissolved and, if necessary, until the apple sauce is slightly thickened, stirring frequently to prevent scorching. Remove from the heat, and season with lemon peel cut fine, cinnamon, or nutmeg.

If there are apples in supply that do not cook well for apple sauce, they may be peeled, quartered, and cored, and cooked with the sugar and water. Then, instead of being forced through a sieve, they should be allowed to remain in pieces in the syrup.

Apple Tuna Sandwich

2008-08-19T06:35:55.888-07:00

2 6 oz cans unsalted tuna in water, drained
1 medium apple chopped
1 celery stalk, peeled and chopped
1/4 cup low fat vanilla yogurt
1 tsp prepared mustard
1 tsp honey
6 slices whole wheat bread
6 lettuce leaves
6 slices tomato

Combine and mix the tuna, apple, celery, yogurt, mustard and honey. Spread 1/2 cup of the mixture on three bread slices. Top each slice of bread with lettuce, tomato and remaining bread. Cut sandwiches in half or as desired.

Preparation Time: 10 minutes
Number of Servings: 3
Cups of Fruits and Vegetables Per Person: 0.75

Spiced Apples a la Lyman

2008-08-19T06:35:11.909-07:00

6 large apples
3/4 cup sugar
1 teaspoonful cinnamon
1/4 teaspoonful salt,
1/4 cup water

Arrange cored and pared apples in baking dish, mix sugar, salt and cinnamon and fill cavities. Add water, bake till apples are soft, basting repeatedly with syrup in dish. Remove, cool, pile meringue on top of each apple. Back to oven and bake for eight minutes. Chill and serve with sugar and cream.

Fried Apples

2008-08-19T06:35:44.925-07:00

1 sirloin steak weighing 2 lbs.
3 tablespoonfuls melted Crisco
1 teaspoonful salt
1/2 teaspoonful white pepper
4 tart apples
Milk
Flour

Mix salt and pepper with melted Crisco, then rub mixture into steak and let steak lie in it twenty minutes. Broil it over a clear fire till done and serve surrounded with fried apples. Peel and core and slice apples, then dip in milk, toss in flour, and drop into hot Crisco to brown.

Lemon and Apple Tart

2008-08-19T06:34:40.413-07:00

Line a large pie plate with Crisco pastry.

Mix together 2 cups grated apple, grated rind and juice of 1 lemon, 1-1/2 cups sugar, 2 eggs, beaten without separating whites and yolks,2 tablespoons melted Crisco, 1/2 teaspoon salt and 1 cup thin cream. Turn into plate lined with pastry, wet edge, and put strips of pastry over top of filling. Finish with strip of pastry on edge. Let bake until firm in center.

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