applerecipes

Apple Recipes

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Scalloped Rutabaga and Apple Combo

1 large Rutabaga; peeled and diced
3 tbsp Margarine; divided
1 1/2 c Peeled; sliced apples
1/4 c Brown sugar
1/8 tsp Cinnamon
1/3 c Flour
1/3 c Brown sugar

Cook, drain and mash rutabaga. Add 1 tablespoon margarine. Preheat oven to
350 degrees.
Toss sliced apples with 1/4 cup brown sugar and cinnamon. Arrange alternate
layers of mashed rutabaga and sliced apples in greased 2 quart casserole,
beginning and ending with rutabaga.
Mix together flour, 1/3 cup brown sugar and 2 tablespoons margarine until
crumbly. Sprinkle over top of casserole; bake for 1 hour.
YIELDS: 6 servings

Honey Apple Crisp

4 cups golden delicious apples, pared, cored and sliced
½ cup honey
1 tsp each lemon juice and grated lemon peel
1 cup flour
¼ cup sugar
½ tsp salt
½ cup butter or margarine
1 cup chopped nuts

1. Arrange apples in 1 ½ quart baking dish. Combine honey, lemon
juice and lemon peel; pour over apples.
2. Blend flour, sugar and salt; cut in butter with pastry blender until
texture of cornmeal.
3. Stir in nuts’ sprinkle evenly over apples.
4. Bake at 375 for 40 minutes or until apple is tender and topping is
golden.

Apple Fennel Soup

1 can (14 1/2-ounce) low-sodium chicken broth
2 cups water
1/2 cup white wine
2 Golden Delicious apples, peeled, cored, and chopped
1 cup thinly sliced carrots
1 small onion, thinly sliced
1/2 cup chopped fresh fennel
1 bay leaf
1/4 teaspoon dried thyme leaves
6 black peppercorns
Plain low-fat yogurt (optional)

1.) In large pot, combine broth, water, wine, apples, carrots, onion, fennel,
bay leaf, thyme, and peppercorns; heat to boiling. Reduce heat to simmer,
cover, and cook 20 minutes.
2.) Strain soup, reserving liquid. Remove bay leaf from apple-vegetable
mixture. In blender or food processor, puree mixture; add reserved liquid and
blend well. Reheat soup if necessary. To serve, ladle into soup bowls and top
with dollop of yogurt, if desired

Apple Blueberry Crisp

1 tsp Olive oil

Filling:
4 med apples; peeled, cored and sliced
1 tbsp lemon juice
1 tsp cinnamon
¼ cup sugar
1 cup fresh blueberries

Topping:
1 cup rolled oats
1/3 cup unbleached flour
¼ cup brown sugar
4 tsp canola oil
½ tsp cinnamon
1 tsp orange juice

Preheat oven to 375. Lightly wipe a 9 ½ x 11 inch baking dish with 1 tsp
oil. Mix apples with lemon juice, cinnamon, sugar. Press in the baking
dish and sprinkle berries on top.
Mix topping ingredients and sprinkle over blueberry mixture. Bake for 30
minutes, until crumbs look lightly browned. Test apples with a fork for
tenderness.

Zucchini Apple Bread

4 cups all-purpose flour
1 tbsp baking soda
½ tsp baking powder
1 tsp salt
1 ½ tbsp cinnamon
½ tsp nutmeg
5 eggs (or 1 ¼ cups egg beaters)
1 ½ cups white sugar
¾ cup brown sugar
1 ½ cup vegetable oil
1 tbsp vanilla extract
2 cups shredded zucchini
1 cup shredded apple
1 ½ cups chopped nuts

Combine the first six dry ingredients; set aside.

In a large bowl, combine beaten eggs or egg beaters, sugars, oil and vanilla. Beat at
medium speed with an electric mixer until well blended.

By hand, stir in the zucchini, apples and nuts. Add the dry ingredients and stir until
just moistened. Spoon batter into three greased and floured loaf pans (8.5 x 4.5 x 3"
).

Bake in preheated 350 degrees F oven for 50-55 minutes or until pick inserted into
center comes out clean. Cool for 10 minutes.

Remove from pan and cool completely. Wrap and store overnight. Makes 3 loaves.

Apple Raisin Crisp

1/3 cup raisins
4 tbsp unsalted butter
4 apples, peeled, cored and sliced
3 tbsp lemon juice
2 tbsp sugar
1 tbsp vanilla
1 cup flour
¾ cup brown sugar
4 oz unsalted butter
1 tsp allspice

Preheat oven to 400 degrees F. Coat a 9 x 13 inch baking dish with 1 Tbs of
the butter. Plump raisins by just covering them with warm water. Melt the
remaining 3 Tbs of butter in a skillet and add the apples and stir to coat them.
Add the lemon juice, sugar and vanilla, stir to coat again. Cook over low heat
until most of the liquid is absorbed. Add the drained raisins and blend. Put the
mixture into the baking dish. In a food processor, combine the remaining
ingredients until crumbly.

Sprinkle over the top and bake for 30-40 minutes until browned and crispy.

Braised Celery, Apples and Carrots

1 tsp olive oil
3 carrots, peeled and cut into 2-inch pieces
1 red onion, chopped
3 celery ribs, slived thin
2 apples, peeled, cored and sliced
2 cups currants
½ cup apple juice
¼ cup apple cider vinegar
¼ cup honey
2 tbsp Dijon mustard
2 tbsp chopped basil
Salt and pepper to taste

In a large nonstick skillet, heat the olive oil until very hot. Add the carrots, red onion
and celery. Cook over medium heat until the vegetables begin to slightly caramelize
and soften in texture, about 10 minutes. Add the apples, currants, apple juice,
vinegar, honey and dijon mustard. Cover, reduce heat to a simmer, and cook 10
minutes more. Remove the cover, and boil until the liquid has evaporated and the
vegetables begin to glaze.
Stir in the chopped basil and season to taste with salt and pepper. Serve at once.

Beet and Apple Salad

3 medium beets
3 tbsp olive oil
3 tbsp white wine vinegar
1 tsp orange zest
2 tbsp orange juice
2 tbsp sliced green onion
1 tbsp fresh mint
1 tsp honey
2 cups lettuce, torn into bite-sized pieces
1 apple, diced

Cook whole beets in a steamer for 30-40 minutes until tender. Drain, and cool slightly,
remove skin and cut into thin strips.

For the dressing: combine oil, vinegar, zest, orange juice, green onion, mint, and honey in a
screwtop jar, shake to combine. Toss half of dressing with beets and chill for 2 to 24 hours.

To serve, combine the salad and diced apple in a serving bowl, and toss with the rest of the
dressing. Top with beets and garnish with mint.

Apple Crisp

3 pounds apples
2 tablespoons lemon juice
1/2 cup brown sugar
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/3 cup all-purpose flour
1/3 cup granulated sugar
1/3 cup rolled oats
4 tablespoons cold butter (1/2 stick)
1/2 cup chopped walnuts or pecans

Peel, core and chop apples, toss in a bowl with lemon juice to prevent darkening. In
a separate bowl, combine brown sugar, cinnamon, and nutmeg; stir into apples. Set
aside. In another bowl combine flour, sugar and oats. Cut butter into 8 pieces, and
cut butter into flour until mixture looks like crumbs. Stir in nuts. Butter a 10 X
10-inch baking dish. Spread apples in bottom of baking dish then sprinkle with flour
mixture. Bake at 375° for 30 to 45 minutes, or until apples are tender and topping is
lightly browned. Serve warm or at room temperature.

Easy Skillet Apples

8 medium apples, chopped
1/4 cup butter
1/2 cup brown sugar
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg

Melt butter in a heavy skillet over medium heat. Add apples, brown sugar, cinnamon
and nutmeg. Sauté over medium heat for 10 to 15 minutes, or until tender. Serve as a
condiment.

Parmesan-Crusted Chicken with Leeks and Apples

2 1/2 cups coarsely chopped and peeled apples
1/4 grated parmesan cheese
4 skinned, boned chicken breast halves
1/8 tsp dried rosemary
4 cups hot cooked wild rice
1 2/3 cups thinly sliced leeks
1 tsp sugar
2 tbsp all purpose flour
1/2 tsp salt, divided
1/8 tsp black pepper
3/4 cup apple juice
1/3 cup whipping cream

Heat a skillet with cooking spray over medium-high heat until hot. Add apple, leek & sugar; saute
12 mins or until browned. Remove from pan; set aside. Combine cheese, flour, 1/4 tsp. salt &
pepper in a dish. Dredge chicken in cheese mixture. Heat butter in pan over medium-high heat; add
chicken. Saute 4 mins on each side or until chicken is done. Remove chicken from pan, keep warm.
Add juice & broth to pan, scraping pan to loosen browned bits. Bring to a boil; cook broth mixture
until reduced to 1-1/2 cups. Add cream; reduce heat & cook 5 mins. Stir in reserved apple mixture,
rosemary & 1/4 tsp. salt; cook 2 mins. Spoon rice onto 4 plates; top with chicken & sauce.

Apple Oatmeal Cookies

2 1/2 cups all-purpose flour
1 tsp ground cinnamon
1 cup dark brown sugar, firmly packed
1/2 cup unsweetened applesauce
1 tsp baking soda
1 large egg
1 cup raisins
1/2 cup quick oats
1 cup quick oats (not instant)
2 tsp grated lemon zest
3/4 cup salted butter, softened
1/2 tsp salt
1/4 tsp ground cloves
1/2 cup honey
1 cup fresh apple, peeled and finely chopped

Preheat oven to 300 degrees. Combine flour, oats, salt, soda, cinnamon, cloves & lemon zest. Mix
well; set aside. Cream sugar & butter; add egg, applesauce & honey beat until smooth. Add flour
mixture, fresh apple & raisins; blend until just combined. DO NOT OVER MIX. Dough will be soft.
Drop by rounded tablespoon onto baking sheets. If you wish, sprinkle the cookies with oats. Bake 25
minutes or until bottoms are golden.
YIIELDS: 4 dozen.

Beet Apple Soup

6 medium-sized beets, trimmed and scrubbed
8 cups low-sodium vegetable or chicken broth
2 cups apple juice
3 tbsp unsalted butter
3 Granny Smith apples, peeled, cored, and sliced
3 tbsp fresh lemon juice, or to taste
Salt & freshly ground pepper
Crème fraiche for garnish, optional

1. Place the beets in a large, heavy pot and cover with the broth and juice. Bring to a
boil, reduce heat and simmer, partially covered, until tender, about 45 minutes.
Transfer beets to a bowl. When cool enough to handle, slip off the skins, then cut the
beets into pieces.
2. Strain both through a fine sieve and return it to the pot.
3. Melt the butter in a large skillet over medium-low heat. Add the apples and sauté
until just carmelized, about 15 to 20 minutes.
4. Puree the cooked beets and sautéed apples together in batches in a food processor,
adding some broth through the feed tube. Return the puree to the pot and combine
with the remaining broth. Stir in the lemon juice, salt, and pepper. Pass the soup
through a strainer if desired.
5. Serve the soup hot or cold, dolloped with crème fraiche if desired.

Red Cabbage with Apple

1 head red cabbage
2 apples, unpeeled
1/2 lemon, unpeeled
1/4 cup water
1 onion, diced
Salt and pepper, to taste
1 cup wine vinegar
dash cinnamon
2 tablespoons brown sugar
1 cup red wine, Claret

Wash and thinly slice the cabbage. Core apples and remove seeds; dice. Slice lemon thinly.
Combine all ingredients in a large, heavy cooking vessel. Cover securely. Bring to boil quickly.
Turn [down] immediately to simmer. Simmer slowly for approximately 35 to 45 minutes.

Beet Apple Pita Sandwich
1 beet, peeled and grated
1 large apple, peeled, cored and grated
1/2 cup plain nonfat yogurt
2 teaspoons fresh lemon juice
Dash salt
1 teaspoon prepared horseradish (optional)
2 whole-wheat pita rounds
Alfalfa sprouts or shredded greens
In a bowl, mix the beet, apple yogurt, lemon juice, salt and horseradish. Cut the pita rounds in half. Fill
each half with 1/4 of the beet mixture. Stuff with sprouts or greens.
YIELDS: 4 servings

Apple Fennel Salad with Fusilli

Dressing:
1/4 c Vinegar -- red wine
1 1/2 tb Olive oil
1 tb Apple juice concentrate frozen -- thawed
1 1/2 ts Thyme -- dried
1/2 ts Salt
1/4 ts Pepper

Salad:
8 oz fusilli pasta,
3 Apples, cored and diced
2 tbsp Lemon juice
1/2 lb Fennel -- trimmed and thinly sliced (about 1 cup)
1 small butter lettuce head – Boston

Dressing: In a small bowl, combine all dressing ingredients. Mix well.
Salad: Boil pasta in salted water until cooked al dente, about 10 minutes. Drain and
set aside. In a medium bowl, toss apples and lemon juice. Stir in fennel and toss well.
Combine pasta and apple-fennel mixture in a medium serving bowl. Add dressing and
toss well. Serve on a bed of lettuce.