What else do you have for favorite apple recipes???

Joyce

Some people add raisins or even pineapple but I don't. McT

Gary and I are both sitting in the office playing 'computer' for a bit on Saturday morning before we head out elsewhere. After I read your recipe, first I had to explain about our day at the hosta dig at the aboretum, then read him the recipe :-) That was really a nice day.

Apple Cake

4 cups chopped apples
1 ½ cups sugar ( can use ½ splenda)
½ cup raisins ( I use chopped other fruit like dried peaches or apricots or craisins)
Mix and let sit for about an hour ( less is OK)
2 cups flour
1 ½ tsps baking soda ( I like ¾ tsps soda and ¾ tsps BP)
¾ tsps salt
1T cinnamon ¼ tsp nutmeg
Mix dry ingredients
2 eggs
¾ cups veggie oil
1 tsp vanilla
beat together
1 cup chopped pecans if desired.
Add the oil and eggs to the apples and sugar and dried fruit. Stir in the dry mixture and add nuts if desires.
Pour into greased 9 by 13 pan and bake 350 until done…..40 to 50 minutes.
Serve with cake gravy!

Cake Gravy
Mix 1 cup sugar
1 stick butter
½ cup evap milk
1 tsp vanilla….
Mix all and cook all in a sauce pan for about 3 minutes.
Serve warm over the cake.

Lindac, do you peel the apples?

Joyce, what about apple dumplings? They are my all time favorite. Sorry I don't have a recipe, I only eat them ;o)

PIM

1/2 cup sugar
1 teaspoon ground cinnamon
3 tablespoons melted butter
2 tablespoons lemon juice
4 medium apples

Preheat oven to 425 degrees
Combine sugar and cinnamon in a shallow dish and combine butter and lemon juice in another. Core and peel apples. Trim ends, then slice each apple crosswise into 4 rings about 1/2 inch thick. Coat each apple ring on both sides with lemon-butter then dip into the cinnamon-sugar to coat both sides.
Arrange closely on a 15x10 x 3/4 inch baking pan. Bake about 15 minutes, turning once, or until apples are tender and golden brown.

Easy and refreshing!

2 large Granny Smith apples, peeled and cored
2 (10 ounce) cans refrigerated crescent roll dough
1 cup butter
1 1/2 cups white sugar
1 teaspoon ground cinnamon
1 (12 fluid ounce) can or bottle Mountain Dew ™

DIRECTIONS
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
Cut each apple into 8 wedges and set aside. Separate crescents into triangles. Roll each apple wedge in crescent roll dough starting at the smallest end. Pinch to seal and place in the baking dish.
Melt butter in a small saucepan and stir in the sugar and cinnamon. Pour over the apple dumplings. Pour Mountain Dew over the dumplings.
Bake for 35 to 45 minutes in the preheated oven, or until golden brown.

Does anyone have a favorite type of apple to use in your recipes? I saw 'Granny Smith' which
I've always known is a good choice--any others?

Enquiring minds need to know!!!!!!!

Connie

PLEASE RESPOND!!!!!

Still would like to know what kind of apples each of you use.

Connie

I do want to say that we bought half a bushel of Honeycrips apples this fall and they are the best I've ever eaten. I was told that anything you bake can be improved by using them in your baking too, but Gary told me he hoped I wouldn't 'waste' them baking because they are so absolutely amazing fresh! We're going to order a couple of Honeycrisp trees to plant on our camp property. Will probably order a couple of red and yellow delicious for pollinators.

I lost my spell check on my posts so can't check my spelling anymore. If anyone knows how I can get it back plese help me!!!!!

Connie

I love this recipe site, too!

It came out more like a fruit cake, but the best part of the traditional, not so compacted and packed
with so many different intense flavors. I highly recommend doing this, if you want a very Holiday-type
cake but don't want to use the traditional fruit cake recipes!

I think it would also make a very nice Apple-Fruit *Bread*, baked in a loaf pan or two!

I loved the 'gravy' (tasted like 'Eagle Brand' condensed milk) but the next day, found I still enjoyed the cake
even without the gravy and it did remind me more of a 'bread' than cake, that way! :o)

Thank you, Linda, for a good recipe! I promise to try it as it was presented, after the holidays!
Right now, I'm enjoying it 'tweaked'--way too much, I'm afraid!!

Oh, and I used 'Gala' Apples which turned out fabulous in this recipe! I had read somewhere on the internet
that they tested out as one of the better cooking apples--in the top three, in fact, and I couldn't agree more
based on how this 'Apple (fruit) cake' turned out!

Connie

Ingredients
1 qt Cider Vinegar
3 c. Sugar
1/2 lb. Seedless Raisins
6 lb. Very Tart Apples (Sour)*
1/4 lb. Garlic Peeled and Chopped
1/2 lb. Gingerroot, Peeled and Chopped
6 ea. Red Or Green Chili Peppers**
2 Tbs. Pickling Salt
1 x Sugar To Taste
1 x Cayenne To Taste
6 lb. Hard Green Pears ***
* Apples are to be peeled, quartered and cored.
** Chili peppers are to be seeded and chopped.
*** Pears should be peeled, cored and cut into strips.

Directions
In large preserving kettle mix the vinegar, sugar, raisins, apples, garlic cloves, gingerroot, peppers, and salt. Bring to a boil and simmer until the apples are mushy and transparent. If necessary, add a little more vinegar. Taste and add sugar and cayenne as desired. Then add the pears and simmer until the pears are transparent but not overcooked. Spoon into hot jars and seal. Makes 8 - 10 Pints.