Apples

Applesauce

2 lbs. apples (about 6-8 apples)

½ c. sugar

½ c. water

Peel, core, and slice apples. Put enough water in large pot to barely cover the bottom. Pour all apples in pot. Cook until mushy. Add sugar, cooking an additional 10-20 mins. until sugar is dissolved.

Apple Crisp

3 pounds firm baking applies 2 tablespoons lemon juice

(Granny Smith or Mac Intosh) ½ cup brown sugar

½ teaspoon cinnamon ½ teaspoon nutmeg

1/3 cup flour 1/3 cup granulated sugar

1/3 cup rolled oats ½ stick (4 T. cold unsalted butter)

(uncooked oatmeal) ½ cup chopped walnuts

Peel core and chop apples, and toss them in a bowl with lemon juice. In a separate bowl combine brown sugar, cinnamon and nutmeg and stir into apples. Set aside.

In another bowl combine flour, sugar and oats. Cut butter into 8 pieces, and using a pastry blender or 2 knives, cut butter into flour until mixture looks like crumbs. Stir in walnuts.

Butter a 10 X 10 inch glass or ceramic baking dish. Spread apples into bottom of baking dish and sprinkle with flour mixture. Bake at 375° for 45 minutes until topping is lightly browned. Serve warm or at room temperature.

Makes 6 servings. Per serving: 103 calories, 1 g. protein, 3 g. fat, 18 g. carbohydrate, 4 mg. Cholesterol, 13 mg. Sodium.

Apple Dip

2 cups of powdered sugar

1 large brick of cream cheese

A dash of milk

1 jar Mrs. Richardson’s Butterscotch/Carmel topping

Skor toffee bits

Blend until smooth and lump free. Smooth onto plate or platter.

Top with Mrs. Richardson’s Butterscotch/Carmel Ice Cream

Topping, as much as you want. (I just dip a spoon into the jar

and then let it run off spoon in whatever pattern I am in the

mood for.) Then top with Skor chips or Toffee Chips. Cut

apples into slices and enjoy.

Apple Dumplings

This is Auntie Dagmar's recipe. Yum!

SIFT: 3 cups flour 1 teaspoon salt 4 teaspoon baking powder

CUT IN: 8 tablespoon shortening

ADD: 1 ½ cups milk. Mix lightly together and cut into 16 equal pieces.

SIMMER for 10 minutes: 1 ½ cups brown sugar 1 ½ cups white sugar

½ cube butter 2 cups boiling water

Peel 8 large cooking apples slice in halves and core. In center of each half put 1 tsp. sugar,

1 small piece of butter and a dash of cinnamon.

Roll out dough. Place half apple in center and fold dough over. Place in baking dish –

not too close. Pour boiling syrup over apples. Bake at 35° for 50 minutes. Baste syrup

over dumplings when it has been in the oven about 30 minutes and again after done cooking.

Serve warm with whipped cream or ice cream.

Apple Pumpkin Muffins

2 ½ c. flour

2 c. sugar

1 tsp. baking soda

½ tsp. salt

1 Tbsp. pumpkin pie spice

2 eggs, lightly beaten

1 c. pumpkin

1/2 c. vegetable oil

2 c. finely chopped apples

In a large bowl, combine first 5 ingredients. In a medium bowl, combine eggs, pumpkin, & oil. Add liquid ingredients to dry ingredients and stir until just moistened. Stir in apple. Spoon batter into 18 paper-lined muffin cups; sprinkle streusel topping over batter. Bake at 350 degrees 35-40 mins. or until toothpick comes out clean.

Streusel Topping:

2 Tbsp. flour ½ tsp. cinnamon

¼ c. sugar 4 tsp. butter or marg.

Canned Applesauce

If using a strainer, quarter apples (to make sure no worms in center!) There is no need to core or peel if using a strainer. Boil apples until cooked through. Put through Victorio Strainer to make applesauce. (If no strainer, you must peel and slice apples, cooking them until mushy.) To can, cover bottom of large pot (at least 8 qt) pan with ¼” water. This prevents scalding. Pour in applesauce. Heat slowly until barely bubbling. Add sugar to desired taste. Cook until sugar is dissolved. Meanwhile, heat clean jars in oven at 200 degrees until they are too hot to hold with your bare hand. Also put jar lids in water and boil them about 5 mins. before using. Keep lids simmering until done canning. Put applesauce in hot jars with hot lids. . Be sure to wipe rim of jar clean before putting lid on. Twist rings on as tight as you can get them. The acid in the applesauce will seal the jars. If you want added security, steam jars shut.

BOILING WATER BATH: Put water in canner but don’t put pressure gauge on lid. Process for 10 to 15 minutes.

STEAMER: Put about 2 qts. water in bottom of steamer, put lid on and process 10-15 mins. with steam blowing out holes.

PRESSURE CAN: Put 1 ½ quarts water into canner. Put lid on and let pressure build until steam blows out top (the weight is not on the lid). Let steam blow for 5 minutes.

Note: For strawberry applesauce, add at least 1 c. pureed strawberries per quart of applesauce, or until desired taste.

Dutch Apple Pie

A great way to use the apple slices from the Bishop's Storehouse!

2 c. dehydrated apple slices

2 c. boiling water

Set aside for 5 mins. Mix 1/3 c. sugar, 1/2 tsp. cinnamon, 1 Tbsp. flour.

Add apple mix. Continue stirring until thick, stirring constantly. Pour into

prepared pie crust. Sprinkle streusel topping over top of apple mixture and

bake at 350 degrees for 55 mins.

Streusel Topping:

1/3 c. brown sugar

1/4 c. butter

1/2 c. flour

Dutch Oven Apple Crisp

Apple Crisp Instructions:

* Line dutch oven with tin foil. Spray with Pam.

* Make apple crisp, per instructions belowJ

* Put lid on and place oven on about 12 charcoal bricks (or comparable amount of natural coals) and appr 9 coals on the lid.

* It will take 40 - 55 minutes to cook, but check after 30 min to see progress. Crust should be golden brown and mix cooked throughout (although it is pretty good a little doughy).

* A few minutes before it is done, sprinkle sugar/cinnamon mix on top and serve.

For each apple crisp:

Apple Crisp

4 c. dehydrated apple slices 2 tablespoons lemon juice

½ cup brown sugar ½ teaspoon cinnamon

½ teaspoon nutmeg 1/3 cup flour

1/3 cup granulated sugar 1/3 cup rolled oats

½ stick (4 T. cold unsalted butter) ½ cup chopped walnuts

Combine 4 c. apple slices, 4 c. boiling water. Set aside for 5 min. In a separate bowl combine brown sugar, cinnamon and nutmeg and stir into apples. Set aside.

In another bowl combine flour, sugar and oats. Cut butter into 8 pieces, and using a pastry blender or 2 knives, cut butter into flour until mixture looks like crumbs. Stir in walnuts. Butter a 10 inch Dutch oven. Spread apples into bottom of oven and sprinkle with flour mixture. Bake at 375° for 45 minutes until topping is lightly browned. Serve warm or at room temperature.

Grandma Seibert's Apple Pie

Prepare pie crust and put half in pie pan lining the dish.

Prepare 6 cups thin apples slices. Arrange half over pie crust.

MIX: 1 cup sugar ¾ teaspoon cinnamon

¼ teaspoon nutmeg 1/8 teaspoon salt

1 teaspoon lemon juice

SPRINKLE half of mix over apples.

Put remaining slice on top with remaining mixture on top.

SLICE: 1 tablespoon butter or margarine over filling. Put second crust on top of filling and trim pastry even with pie pan. Poke fork into crust for steam.

Bake at 425° for 45 to 55 minutes.

New England Apple Cobbler

4 c. apples, sliced thinly 1 c. flour, sifted

1 tsp. cinnamon 1 tsp. baking powder

1 egg ¼ tsp. salt

1 c. butter walnuts, chopped

½ c. cream 1 c. sugar

Place apple in 1 qt. buttered casserole dish. Mix and sprinkle ½ c. walnuts,

½ c. sugar, and 1 tsp. cinnamon over the apples.

Beat egg and add cream and butter. Add dry ingredients and ½ c. sugar all at

once to egg mixture; stir until smooth. Pour over apples. Sprinkle ¼ c.

walnuts. Bake at 325 degrees for 55 mins. Serve with whip cream.

Mama Savoldi's

RECIPES