Category Archives: apples

apple pie from jennycancook.com

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  • 3/4 cup sugar
  • 3 Tablespoons Minute tapioca (or all-purpose flour)
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon nutmeg
  • 3 pounds apples, chopped into 1-inch pieces (9-10 cups) – I use Granny Smith
  • [a Tablespoon of milk + a Tablespoon of sugar for topping]
  1. Combine sugar, tapioca, and spices in a large bowl.
  2. Peel, quarter & core apples. Cut into 1-inch chunks.
  3. Stir apples into the tapioca mixture and place in prepared pie pan.
  4. Roll top pastry between floured wax paper and place on top. Trim or flute edges.
  5. Brush top with milk & sprinkle with sugar, avoiding the rim of the pastry.
  6. Poke about 12 slits in the top using a sharp knife. Cut out a 1/2-inch circle in the center to release steam. Place on baking sheet in case of spills.
  7. Cover the rim with a pie ring or foil. Bake for 50 minutes. Cool completely (about 3 hours).

farmhouse apple slaw from taste of home

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  • 4 cups shredded cabbage
  • 1 large apple, chopped
  • 3/4 cup raisins
  • 1/2 cup chopped celery
  • 1/4 cup chopped onion
  • 1/4 cup mayonnaise
  • 2 tablespoons lemon juice
  • 1 tablespoon sugar
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • In a serving bowl, combine the cabbage, apple, raisins, celery and onion. In a small bowl, combine the remaining ingredients. Pour over cabbage mixture and toss to coat. Cover and refrigerate for at least 30 minutes.

Test Kitchen tipsIf you’re in a rush, use prepared coleslaw mix.The apple and raisins add a natural sweetness, so there’s only a small amount of added sugar.

Ruthie’s Apple Cake recipe by Bonnie Stern

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2 eggs
1 cup sugar
2/3 cup vegetable oil
¼ cup orange juice
2 tsp pure vanilla extract
1 ½ cups flour
2 tsp baking powder
¼ tsp salt
½ cup brown sugar
1 tsp cinnamon
4 to 5 apples, peeled, cored and chopped
½ cup walnuts, toasted and chopped
2 tbsp coarse sugar, optional

With an electric mixer, beat eggs and sugar in a bowl until light. Beat in oil. Beat in orange and vanilla.

In a separate bowl, combine flour, baking powder and salt. Add to egg mixture and stir until combined.

In a third bowl, combine brown sugar, cinnamon, apples and nuts.

Spread about half of the batter in an oiled and parchment lined 9 inch spring-form pan. Spoon apples on top of this batter. Drizzle remaining batter on top of the apples. The batter on the top layer may not cover the apples completely. Sprinkle with coarse sugar.

Bake in a preheated 350 degrees F oven for about 50 to 60 minutes or until a cake tester comes out clean. If the cake is browning too much, cover loosely with foil and reduce oven heat to 325 degree F. Makes 8 to 12 servings.

Recipe from “Friday Night Dinners” by Bonnie Stern.

Instant pot apple crisp from centercutcook.com

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  • 5 medium sized apples, peeled and chopped into chunks
  • 2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 cup water
  • 1 tbsp maple syrup
  • 4 tbsp butter
  • 3/4 cup old fashioned rolled oats
  • 1/4 cup flour
  • 1/4 cup brown sugar
  • 1/2 tsp salt
  • Place apples on the bottom of your Instant Pot. Sprinkle with cinnamon and nutmeg. Top with water and maple syrup.
  • Melt the butter. In a small bowl, mix together melted butter, oats, flour, brown sugar and salt. Drop by the spoonful on top of the apples.
  • Secure the lid on the instant pot. Use the manual setting, and cook on high pressure for 8 minutes.
  • Use a natural release. Let sit for a few minutes, the sauce will thicken.
  • Serve warm and maybe top with vanilla ice cream.

Apple Sharlotka from foodandwine.com

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  • 4 Granny Smith apples—peeled, cored, quartered and thinly sliced
  • 1 tablespoon fresh lemon juice
  • 1 cup sugar
  • 3/4 cup plus 2 tablespoons flour
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon freshly grated nutmeg
  • Pinch of kosher salt
  • 3 large eggs
  • 1/2 teaspoon pure almond extract
  • Confectioners’ sugar, for dusting
 Preheat the oven to 350°. Grease the bottom and side of an 8-inch springform pan.
  1. In a large bowl, toss the apples with the lemon juice and 2 tablespoons of the sugar and let stand for 15 minutes.
  2. Meanwhile, in a small bowl, whisk the flour with the cinnamon, nutmeg and salt. In a medium bowl, using an electric mixer, beat the eggs with the almond extract and the remaining 3/4 cup plus 2 tablespoons sugar at medium-high speed until thick and pale yellow and a ribbon forms when the beaters are lifted, 8 to 10 minutes. Gently fold in the dry ingredients just until incorporated.
  3. Spread the apples in the prepared pan in an even layer, then pour the batter evenly over them. Let stand for 5 minutes to allow the batter to sink in a little.
  4. Bake the sharlotka for about 1 hour, until it is golden and crisp on top and a cake tester inserted in the center comes out clean. Transfer to a rack and let rest for 15 minutes. Unmold and transfer to a serving platter. Dust with confectioners’ sugar and serve warm.

Broccoli Salad Recipe with Creamy Lemon Dressing from natashaskitchen.com/

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  • 2 medium broccoli heads (stems included), chopped into bite-sized pieces
  • 1 large carrot, grated
  • 1 apple, cored and finely chopped
  • ¼ medium red onion (1/4 cup), thinly sliced
  • ½ cup pecans or walnuts, toasted
  • ½ cup raisins or craisins
  • ½ cup mayo
  • ½ cup sour cream
  • 2 Tbsp fresh lemon juice
  • ½ Tbsp sugar, or add to taste
  • ¼ tsp sea salt
  • Pinch of black pepper
  1. Chop broccoli into bite-sized pieces, grate carrot, chop apple and thinly slice onion and transfer into a salad bowl. Add toasted pecans and dried cranberries.
  2. In a small bowl, whisk together all salad dressing ingredients then add dressing into the salad to taste and toss to combine.

apple crisp from Anna Thomas

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  • download2 pounds tart green apples, peeled and sliced
  • thinly(about 5 to 51/2 cups sliced)
  • 1/4 cup water
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 3/4 cup flour
  • 1/2 cup butter

Peel the apples and slice them thinly. Put them in a rather shallow 1-quart casserole and sprinkle them with the water. Put them aside while you prepare the crust.

Sift together the dry ingredients and cut in the butter until all is well combined. Sprinkle this mixture thickly and evenly over the apples. Don’t mix the two together.

Cover the casserole and bake at 350 degrees for 1/2 hour, then uncover and bake another 1/2 hour. The crust will be crisp on top, and will have partly seeped down through the apples,
flavoring them and binding them slightly together.

Serve hot or cold.

Kale Salad With Apples and Cheddar from NY Times

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  • 4 cups very fine31recipehealthnew-articlelarge-v2ly chopped or slivered curly kale or Russian kale(about 6 ounces on the stem, or half of a 3/4-pound bunch, stemmed and washed in two rinses of water)
  • 2 tablespoons coarsely chopped toasted almonds
  • 1 apple, sweet, like a Fuji, or a sweet-tart, like a Gala, Braeburn or Pink Lady, cored and cut in 1/4-inch dice
  • 1 ounce sharp Cheddar cheese, cut in 1/4-inch dice
  • 2 tablespoons fresh lemon juice
  • Salt to taste
  • 1 very small garlic clove, puréed
  • 5 tablespoons extra virgin olive oil
  • 2 tablespoons freshly grated Parmesan
  1. Combine the kale, almonds, apple and Cheddar in a large bowl.
  2. Whisk together the lemon juice, salt, garlic and olive oil. Add to the salad, and toss well. Sprinkle the Parmesan over the top, and serve.

 

stir-fried eggplant, potatoes & peppers from thewoksoflife.com/

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  • 3 cldi-san-xian-8oves garlic, smashed and peeled
  • 2 scallions, chopped
  • 1½ tablespoons cornstarch
  • 3 tablespoons water
  • 2 long Chinese eggplants, cut on an angle into large bite-sized pieces
  • 1 large potato (about 8 ounces), peeled and cut on an angle into large bite-sized pieces
  • ½ red bell pepper, cut into large bite-sized pieces
  • ½ orange bell pepper, cut into large bite-sized pieces
  • 4 tablespoons oil
  • 1 tablespoon Shaoxing wine
  • 2 tablespoons light soy sauce
  • ½ teaspoon sugar
  • ¼ teaspoon white pepper
  • ½ teaspoon sesame oil
  • Salt, to taste

First let’s prepare the following: smash and peel the garlic, chop the scallions, and mix the cornstarch with the water in a small bowl. Set everything aside.

Now we’re ready to cook. Heat the oil in your wok over medium heat. Add the potato, and brown lightly for about 8 minutes until cooked through. Stir occasionally to avoid burning them.