From Our Kitchen
Welcome to our recipes, where we share our delicious knowledge with you and your friends on the many ways you can enjoy apples.
- Dutch Apple Cake
- Icing Recipe
- Fresh Apple Cake
- Frosting
- Our Famous Pear Custard Pie
- Candy Apples
- Caramel Apples
- Hot Buttered Cranberry Cider
- Caramel Apple Dip
- Apple Salsa
Dutch Apple Cake
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1 cup corn oil 1 tsp. vanilla 1 1/2 cups sugar 1 tsp. soda 1 tsp. salt 1 tsp. cinnamon 1/2 tsp. nutmeg 4 cups pared chopped apples 1 cup pecans 2 cups flour |
Beat eggs until light and fluffy. Add oil and vanilla, beat until thick gradually adding sugar. Stir together flour, soda, salt and cinnamon & nutmeg. Add this to creamed mixture alternating with apples and nuts. Beat well after each addition, then beat for 3 minutes. Pour into well greased, lightly floured Bunt pan. Bake at 350 degrees for 55 minutes. When done, cool 15 minutes on rack in pan. Then, turn out on rack to cool. Frost with recipe below. |
Icing Recipe
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1 cup sifted powdered sugar 2 Tbs. milk 1 1/2 Tbs. rum or 1/4 tsp. almond extract 1 tsp. vanilla |
Beat mixture together then ladle onto still-hot cake so that it soaks in, rather than truly ices the cake. |
Fresh Apple Cake
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2 cups sugar 3/4 cup salad oil 2 eggs 2 Tablespoons vanilla 2 cups flour 1 teaspoon salt 1 teaspoon soda 1/2 teaspoons cinnamon 4 cups chopped Granny Smith or Golden Delicious apples 1 cup chopped walnuts |
Cream sugar and oil together; add eggs and vanilla and beat again. Add flour, soda, salt and cinnamon after sifting together. Add apples and nuts. Pour into greased 8 1/2" x 13 1/2" pan. Bake 45-55 minutes in 350 degree oven. Cool and serve with whipped cream or frost with recipe below. |
Frosting
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8 ounces cream cheese One stick butter or margarine One box powdered sugar 2 tsp. of vanilla Chopped walnuts |
Blend cream cheese and margarine, add sugar and vanilla and beat thoroughly. Frost cake and top with chopped walnuts. |
Our Famous Pear Custard Pie
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Enough sliced pears to almost fill a 9î pie shell Juice of 1/2 lemon 1/4 cup butter or margarine 1 cup sugar 1/4 cup flour 3 eggs 1 tsp. vanilla 1/8 tsp. salt 1/8 tsp. mace (very important) |
Peel and slice pears; sprinke with lemon juice. Cream together butter & sugar. Beat in flour, eggs, vanilla & salt. Pour over pears. Sprinkle lightly with mace. Bake in moderate oven (350 degrees F) 45 minutes or until filling is set and lightly brown. Cool, top with whipped cream (optional). Best if served same day as baked. |
Candy Apples
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2 c sugar 2/3 c light corn syrup 1c water 1 2-inch stick cinnamon red food coloring 6 small red apples on wooden sticks (crisp, firm apples work best) |
Combine first four ingredients (sugar through cinnamon) in small saucepan. Stir constantly over medium heat until mixture begins to boil. Cook without stirring to 300 degrees (brittle), using low heat after 280 degrees. Wipe away sugar crystals from sides of pan with damp cloth wrapped around a fork. Remove from heat; remove cinnamon stick; color syrup bright red, stirring as little as possible. Holding each apple by the stick, dip quickly in hot syrup, covering apple completely. Remove and twirl, to spread syrup evenly. Place upright on a rack to dry. Be sure apples do not touch while drying. |
Caramel Apples
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1 pound dairy caramels 2T hot water 4-5 medium apples (crisp, firm apples work best) |
Place caramels and water in top of a double boiler. Heat, stirring frequently until caramels are melted and the sauce is smooth. Stick a wooden skewer into the stem end of each apple. Dip into the hot caramel sauce and turn until the surface is completely coated. Place on wax paper and set in the refrigerator for a few minutes, until the caramel is firm. |
Hot Buttered Cranberry Cider
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4 C apple cider 4 C cranberry juice cocktail 3" cinnamon stick 1 C dark rum (optional) 2 Tbsp honey, or to taste 6 Tbsp unsalted butter, cut into bits |
In a stainless steel or enameled saucepan, combine the cider, cranberry juice and cinnamon stick, and bring to a boil; simmer for 10 minutes. Remove pan from heat; stir in rum, honey and butter; stir until mixed well and butter is melted. Ladle hot buttered cider mixture into heated mugs. |
Caramel Apple Dip
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8 oz. cream cheese, softened 3/4 C brown sugar 1 tsp vanilla chopped peanuts (optional) |
Beat all ingredients until blended. Garnish with chopped nuts. Serve with freshly-sliced apples. Hint: Coat apple slices with a lemon-juice/water mixture, or Vitamin C fortified apple juice, to retard browning |
Apple Salsa
Low Fat and Low Sodium!
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2 medium red Braeburn Apples 2 tablespoons lime juice 1/2 cup chopped orange segments 1/2 cup finely chopped onions 1/2 cup finely chopped green pepper 1 finely chopped jalapeno 1 clove garlic, minced 2 tablespoons chopped fresh cilantro 1 tablespoon cider vinegar 1/2 teaspoon ground cumin 1 teaspoon vegetable oil |
Core and dice apples into 1/4 inch pieces. Toss immediately with lime juice. Stir in remaining ingredients. Chill 2 hours before serving over fish, chicken or turkey. Yield: 3 cups |
What's New
Thank you for a great year in 2007 and we look forward to receiving your 2008 orders beginning in September.
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