Apple Ideas

Low-fat Warm Apple Cake
1 box reduced fat yellow cake mix ¾ c. brown sugar
(substitute applesauce for oil 1 tsp. cinnamon
and use eggs whites) ¾ c. applesauce
3 golden delicious apples, peeled and thinly sliced

Glaze:
½ c. powder sugar 3 Tbsp. butter
1 tsp. vanilla

Mix cake batter according to directions using the substitutions. Mix applesauce, brown sugar, and cinnamon together. Pour mixture over the apples. Bake at 350 degrees for 10 minutes in a 9 x 13 pan. Remove from oven, pour prepared cake mix over the top of apples. Bake for an additional 35 minutes. Remove and drizzle glaze.


Applesauce Chocolate Chip Cookies
Mix:
½ c. shortening 1 cup sugar
2 eggs; beat for 2 minutes
Add:
2 c. flour 1 tsp. cinnamon
½ tsp. salt 1 tsp. soda
½ tsp. cloves 1 c. applesauce
½ tsp nutmeg 1 cup chocolate chips

Bake at 350 degrees for 10-12 minutes. May also add raisins or nuts.


Fresh Apple Cake

4 c. diced apples 2 cups sugar
Mix and then add:
½ c. oil 1 cup chopped nuts
2 eggs, beaten 2 tsp. vanilla
Mix and add:
2 c. flour 2 tsp. soda
2 tsp. cinnamon 1 tsp. salt
Bat at 350 degrees in greased 9 x 13 for 1 hour. Frost w/ cream cheese frosting.

Sour Cream Apple Squares
2 c. flour 1 tsp. soda
2 c. brown sugar ½ tsp. salt
½ c. butter/margarine 1 c. dairy sour cream
1 c. chopped nuts 1 tsp. vanilla
1 ½ tsp. cinnamon 1 egg
2 cups apples, peeled and shredded or finely chopped

Combine flour, brown sugar, and butter. Blend at low speed until crumbly. Stir in nuts. Press 2 ¾ cups of mixture in bottom of 9 x 13 pan. To remaining mixture, add cinnamon, soda, salt, sour cream, vanilla, and egg. Blend well and stir in grated apples. Spoon over base. Bake at 375 degrees for 25-30 minutes. Serve with whipped cream or ice cream.

Apple Turnovers
Pie crust:
8 c. flour 1 cup cold water
2 tsp. salt 2 Tbsp. vinegar
2 Tbsp. sugar 2 eggs, beaten
4 c. shortening
Mix flour, salt and sugar. Blend shortening in with pastry blender. Mix egg, water and vinegar together and pour over flour and mix until moist. Roll dough out and cut into circles. Add one tablespoon filling to each square and 1 tsp. butter (if desired) then fold over and press edges with fork. Bake at 400 degrees for 25-30 minutes. While still hot, frost with butter and powdered sugar frosting glaze.

Filling:
4-5 apples (pears can be used, too) 3 Tbsp.tapioca
1 c. sugar cinnamon and nutmeg to taste
Cook in saucepan until thick and let cool.


Apple Dumplings
2 granny smith apples 2 cans crescent rolls
2 sticks butter 1 ½ c. sugar
1 tsp. vanilla cinnamon
1 can sprite
Peel and core apples. Cut into 8 slices each. Roll each apple slice in a crescent roll. Place in a buttered 9 x 13. Melt butter, then add sugar and barely stir. Add vanilla, stir and pour over apples. Pour Sprite around edges and sprinkle with cinnamon. Bake at 350 degrees for 40 minutes. Serve with ice cream and spoon extra sauce over.
Apple Nectarine Pie
Choose an apple variety that will stand up to the heat. Granny smith apples are favored among tart apple lovers. If you prefer a sweeter apple choose from Cortland, Golden delicious, Jonathon, Newtown Pippin, Rome Beauty, Winesap, or York Imperial and add the lemon juice.
Prep: 30 minutes Bake: 1 hour
Oven: 375 degrees Makes: 8 servings

1 recipe pastry for double crust pie 4 ½ cups apples
1 ½ c. nectarines 1 Tbsp.lemon juice (optional)
¾ c. sugar or less 2 Tbsp.flour
½ tsp. cinnamon 1/8 tsp. nutmeg
1/3 c. dried cranberries sugar and milk (optional)
Line a 9 inch pie pan with ½ the crust. If desired, sprinkle apples with lemon juice. In large bowl stir together the ¾ sugar, flour, cinnamon, and nutmeg. Add apples, nectarines and cranberries. Gently toss to coat. Put fruit mixture in pastry lined pie pan. Trim other pastry to edge of pie pan, cut slits and place on filling. Seal and crimp edges. If desired, brush top pastry with milk and sprinkle with sugar. To prevent browning, cover edge of pie with foil. Bake at 375 for 40 minutes and remove foil. Bake the remaining 20 minutes or until fruit is tender and filling is bubbly.

Apple Upside-Down Cake
Topping:
4 Tbsp. unsalted butter cut into 4 pieces 2 apples peeled and cored
2/3 c. packed light brown sugar 2 tsp. lemon juice
Cake:
1 c. flour 1 Tbsp. cornmeal (optional)
1 tsp. baking powder ½ tsp. salt
¾ c. sugar ¼ c. brown sugar
2 eggs 6 Tbsp. unsalted butter, melted
½ c. sour cream 1 tsp. vanilla extract
For topping: Butter bottom and sides of 9 inch round cake pan at least 2 inches deep. Adjust oven rack to lowest position and preheat oven to 350 degrees. Halve apples from pole to pole. Cut two apples into ¼ inch slices, set aside. Cut remaining 2 apples into ½ inch slices. Heat butter in skillet over medium heat . When foaming subsides, add ½ inch thick apple slices and cook stirring 2 or 3 times until apples begin to carmelize, 4-6 minutes. Add ¼ inch apples, brown sugar, and lemon juice, continue cooking, stirring constantly until sugar dissolves and apples are coated, about 1 minute longer. Transfer apple mixture to prepared pan and lightly press into an even layer.
Cake: Whisk flour and cornmeal, if using, baking powder, and salt together in medium bowl; set aside. Whisk sugars and eggs together in large bowl until thick about 45 seconds. Slowly whisk in butter until combined. Add sour cream and vanilla; whisk. Add flour mixture and whisk. Pour cake over fruit and bake until cake is golden brown and toothpick inserted comes out clean. About 35-40 minutes.
Cool cake on wire rack about 20 minutes. Run knife around edges and invert onto cake plate. Let cake cool completely and cut into pieces

APPLE CRISP
If you are using fresh apples
Mix: 2 cups sugar 5 TB. cornstarch
Add: 2 cups water 2 tsp. vanilla
Cook clear and thick: pour over 10 cups peeled sliced apples
or
Pour one quart apple pie filling into 9x13 pan
Combine and sprinkle over apples:
1 cup flour l ¼ cup brown sugar
1 cup oatmeal ¾ cup melted butter
½ cup nuts 1 ½ tsp. cinnamon
Bake at 325° for 45minutes

Two Quart Recipe in 10x15 pan
Pour two quarts apple pie filling in pan
Combine next ingredients and sprinkle over apple pie filling
1 ½ cups flour 2 cups brown sugar
1 ½ cups oatmeal 1 cup 2 TB melted butter
3/4 cup nuts 2 teasp. Cinnamon
Bake at 325- 350 for 45 mins


APPLE ROLL RING
¾ -1 cup milk ½ cup butter ½ cup sugar
1 egg 1 tsp salt 4 cups flour
2 TB yeast
Scald milk, Stir in sugar, salt and butter. Cool to lukewarm. Add eggs, yeast and 2 cups flour, beat till smooth and add rest of flour. Cover and refrigerate.
Roll out dough and spread one quart apple pie filling over it. sprinkle with chopped nuts
Cut both sides every inch and lace across center. Let rise till double. Bake 350° for 20-25 min.
Drizzle with glaze: 2 cups powdered sugar 1/2 t vanilla 3 T milk

FRUIT FILLED ROLLS
2 cups sour cream (warmed) 2 tsp salt
½ cup warm water 2 eggs
3 TB yeast dissolved in warm water ¼ cup margarine
2/3 sugar 6 cups flour
Mix together then divide into four balls. Let rise till double. Roll into oblong pieces, lay two on cookie sheet. Fill with one cup fruit filling. Make 1” slits in sides of dough on long sides. Fold in ends then braid sides (cross or overlap) let rise again. Bake at 350 ° for 15 to 20 minutes. Frosting ¼ milk- 1 cube margarine- 2 tsp almond flavoring- powdered sugar to spreading consistency frost while warm
*** Apple or cherry pie filling can be used. Garnish cherry rolls with slivered almonds
APPLE PIE FILLING (USDA)
Quantities of Ingredients Needed for: 7 Quarts
Blanched, sliced fresh apples 6 quarts
Granulated sugar 5-1/2 cups
Clear Jel® 1-1/2 cups
Cinnamon 1 tbsp
Cold water 2-1/2 cups
Apple juice 5 cups
Bottled lemon juice 3/4 cup
Nutmeg (optional) 1 tsp
Yellow food coloring (optional) 7 drops
Recommended process time for Apple Pie Filling in a boiling-water canner
Hot Pack Pints or Quart Processing time 25 min. Altitude of 0-1000 feet 30 min altitude 1001-3000 ft

Procedure: Wash, peel, and core apples. Prepare slices 1/2-inch wide and place in water
containing ascorbic acid to prevent browning (see page 1-11). For fresh fruit, place 6 cups at
a time in 1 gallon of boiling water. Boil each batch 1 minute after the water returns to a boil.
Drain but keep heated fruit in a covered bowl or pot. Combine sugar, Clear Jel® and cinnamon
in a large kettle with water and apple juice. If desired, food coloring and nutmeg may be
added. Stir and cook on medium high heat until mixture thickens and begins to bubble. Add
lemon juice and boil 1 minute, stirring constantly. Fold in drained apple slices immediately
and fill hot jars with mixture without delay, leaving 1-inch headspace. Remove air bubbles
and adjust headspace if needed. Wipe rims of jars with a dampened clean paper towel. Adjust
lids and process immediately.

General: The following fruit fillings are excellent and safe products. Each canned quart makes
one 8-inch to 9-inch pie. The filling may be used as toppings on dessert or pastries. “Clear
Jel®” is a chemically modified corn starch that produces excellent sauce consistency even after
fillings are canned and baked. Other available starches break down when used in these pie
fillings, causing a runny sauce consistency. Clear Jel® is available only through a few supply
outlets and is not currently available in grocery stores. (is at Cash and Carry in Tri- Cities)The amount of lemon juice should not be altered, as it aids in controlling the safety and storage stability of the fillings

APPLE PIE FILLING-JAN WALKER
4 1/2 cup sugar 2 tsp. cinnamon
1 cup clear jel or cornstarch 1/4 tsp. nutmeg (optional)
1 tsp. salt 10 cups water
3 TB lemon Juice ( added later)
Stir together than add: 10 cups water Cook until thickens and bubbles then add: 3 T lemon juice
Pour some sauce (1 1/4 cup) into the bottom of 8 or 9 quart jars. Fill jars with peeled sliced apples pushing
down to fill tight, cover with remaining sauce mixture. Process in water bath 20 min. turn off heat and let set 5 more min.
before removing jars from canner this helps to keep the liquid from boiling out and causing the jars not to seal.

APPLE PIE FILLING-RINDA DAVIDSON This is a sweet recipe for pies or streusels, she doesn’t use it for apple crisp. Rinda uses golden apples so if you use another apple you may need to adjust the liquid.
Peel, core and slice 50 apples ( approx 3 gallon of apples)
3 ¾ cup water 3 TB. Lemon juice
Fill a large kettle -cook and stir until apples are softened. When soften add:
1 ½ cups clear jel 2 TB cinnamon
1 tsp. Salt 9 cups sugar
Continue stirring while cooking until starts to thicken. Needs to be runny enough that there are not air bubbles in jars so add apple juice or water if needed. Put into quart jars, Process in water bath for 25 min. 1 qt makes 1 pie.

APPLES—SLICED USDA
Quantity: An average of 19 pounds is needed per canner load of 7 quarts; an average of 12-1/4 pounds is needed per canner load of 9 pints. A bushel weighs 48 pounds and yields 16 to 19 quarts—an average of 2-3/4 pounds per quart.
Quality: Select apples that are juicy, crispy, and preferably both sweet and tart.
Procedure: Wash, peel, and core apples. To prevent discoloration, slice apples into water containing
ascorbic acid. Raw packs make poor quality products. Place drained slices in large saucepan and add 1 pint water or very light, light, or medium syrup per 5 pounds of sliced apples. Boil 5 minutes, stirring occasionally to prevent burning. Fill hot jars with hot slices and hot syrup or water, leaving 1/2-inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean paper towel. Adjust lids and process. Recommended process time for Apples, sliced in a boiling-water canner
Process Time at Altitudes of

Style
of Pack
Jar
Size
0–
1,000 ft
1,001–
3,000 ft
Hot

Pints or Quarts
20 min
25 min

SHREDDED APPLES
Peel, core and grate apples. I use an apple peeler and corer then use my Kitchen aid shedder attachment to grate them. I use a little sugar about 2 TB to ¼ cup of sugar in each jar Fill Jars with shredded apple and pack firmly leaving one inch head space. IF the apple juice doesn’t cover the apples I add a little water to cover them. Process water bath for 25 min.
Recipes I use it in: Apple Muffins, Apple roll, Cinnamon rolls with shredded apples rolled in center

APPLE MUFFINS Bake 400° 12-15 min.
Stir together ¯ Blend dry ingredients ¯
2 egg 3 cups flour
1 cup milk 1 cup sugar
1/2 cup oil 4 tsp. baking powder
1 cup grated apple 1 tsp salt
1 tsp cinnamon
Topping: 2/3 cup brown sugar, 2/3 cup nuts and 1/2 tsp cinnamon
Stir just until flour is moistened. Fill muffin tin 2/3 full. Sprinkle with topping before baking.

MUFFINS USING QUART SHREDDED APPLES Bake 400° 12-15 min.
6 eggs 9 cups flour
3 cups milk 3 cups sugar
1/2 cup oil 4 TB baking powder
1 TB salt 1 TB cinnamon
Quart shredded apples and juice to make right consistency
Topping: 2/3 cup brown sugar, 2/3 cup nuts and 1/2 tsp cinnamon
Stir just until flour is moistened. Fill muffin tin 2/3 full. Sprinkle with topping before baking.

APPLE ROLL –Marie Walker’s
2 Cups sugar 2 cups water 2 TB butter
Stir together (or heat on stove) and pour into 9x13 pan
Dough: 4 cups flour 2 TB baking powder
1 tsp. salt ½ cup shortening
3 TB sugar
Blend until coarse crumbs then add
1 ½ cup milk 1 egg
Make dough and roll out. Peel, core and grate six apples onto the dough. Sprinkle with
1 cup sugar and some cinnamon. Roll and cut like cinnamon rolls. Place rolls in pan of sugar water. Bake 350° for 45-60 minutes until dough is done.