Spiced Cranberry Apple Chutney

Ingredients

2 cups fresh cranberries
2 cups white sugar
3 tablespoons water, or more as needed
1 large Granny Smith apple – peeled, cored and chopped
2 stalks celery, finely chopped
1 tablespoon grated orange zest
1 cup fresh orange juice
1/4 cup pecans (optional)
1 cup golden raisins
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 pinch salt, or to taste

Directions

Place the cranberries, sugar, and water in a large saucepan, and bring to a boil. Reduce heat to medium, and cook until all the cranberries have popped, 8 to 10 minutes. Stir in the apple, celery, orange zest, orange juice, pecans, raisins, ginger, cloves, and salt, and cook over medium heat, stirring frequently, until the celery is tender and the sauce is reduced, about 35 minutes. Turn off the heat, cover the saucepan, and let the chutney stand to thicken, about 15 minutes. Serve warm.

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How To Make Almond, Apple Cinnamon Scones

Ingredients

2 cups all-purpose flour
1/3 cup white sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
6 tablespoons shortening, chilled
2 apple – peeled, cored and chopped
1 egg, lightly beaten
1/2 cup plain yogurt
1 tablespoon milk
1 1/2 teaspoons almond extract

1 tablespoon milk
1 egg, lightly beaten
2 tablespoons cinnamon sugar
1/4 cup sliced almonds

Directions

Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.

Stir the flour, sugar, baking powder, baking soda, and salt together in a mixing bowl. Use two forks or a pastry blender to cut in the shortening with the flour mixture until the mixture resembles coarse corn meal. Stir in the apples.

Whisk 1 egg, yogurt, milk, and almond extract together in a small bowl until smooth. Stir the egg mixture into the flour mixture just until blended. Gather the dough, and place the dough on a lightly floured surface; knead 4 to 5 times. Pat dough into a 7 inch diameter circle about 1 1/2 inch thick. Cut dough into 8 wedges, and place on prepared baking sheet.

To make the scone topping, whisk the milk and 1 egg together in a small bowl. Brush tops of scones with the egg mixture. Sprinkle each scone with cinnamon sugar and almonds.

Bake in preheated oven until tops are golden brown, and a toothpick inserted in center comes out clean, about 20 minutes. Remove from oven and cool on a wire rack. Serve warm or at room temperature.

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Kielbasa Apple Kabobs Recipe

Ingredients

1/4 cup sugar
1 tablespoon cornstarch
3/4 cup cranberry juice
2 tablespoons cider vinegar
2 teaspoons soy sauce
1 pound fully cooked kielbasa or Polish sausage, cut into 1 1/2-inch pieces
2 medium tart apples, cut into wedges
1 medium sweet red pepper, cut into 1-inch pieces
1 medium green pepper, cut into 1-inch pieces

Directions

In a saucepan, combine sugar and cornstarch. Stir in cranberry juice, vinegar and soy sauce. Bring to a boil; cook and stir for 1-2 minutes or until thickened. On metal or soaked wooden skewers, alternately thread sausage, apples and peppers. Grill, uncovered, over indirect heat for 8 minutes or until heated through, turning and brushing with glaze occasionally.

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Apple Stuffed Chicken

Ingredients

1 (6 ounce) package chicken-flavor stuffing mix
1 (3 1/2) pound broiler-fryer
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon vegetable oil
1 cup chopped, peeled apple
1/4 cup chopped celery
1/4 cup chopped walnuts
1/4 cup raisins
1/2 teaspoon grated lemon peel
GLAZE:
1/2 cup apple jelly
1 tablespoon lemon juice
1/2 teaspoon ground cinnamon

Directions

Prepare stuffing according to package directions. Meanwhile, sprinkle inside of chicken with salt and pepper; rub outside with oil.

In a large bowl, mix stuffing with the apple, celery, nuts, raisins and lemon peel. Lightly stuff chicken. Place chicken breast side up on a rack in a shallow roasting pan. Bake, uncovered, at 350 degrees F for 1 hour.

In a saucepan, combine the glaze ingredients. Bring to a simmer; heat, uncovered, for 3 minutes. Brush over chicken. Bake 20-30 minutes longer or until chicken juices run clear, brushing occasionally with glaze. Cover with foil and let stand for 10-15 minutes. Remove stuffing, then carve chicken.

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How To Make Apple Dapple Cake

Ingredients

1 cup vegetable oil
1/2 cup butter, softened
1 1/2 cups white sugar
3 eggs
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon vanilla extract
2 cups diced apple without peel
1 cup flaked coconut
1 cup raisins
1 cup chopped walnuts
1 cup brown sugar (optional)
1/2 cup butter
1/4 cup milk

Directions

Preheat oven to 325 degrees F (165 degrees C). Grease and flour one 10 inch tube pan.

Combine oil, butter or margarine, and sugar together. Beat well with a mixer. Add eggs, flour, baking soda, salt, and vanilla; mix well. Stir in apples, coconut, raisins, and walnuts. Pour batter in prepared pan.

Bake for 90 minutes. Remove cake from oven. Let it cool in the pan for a few minutes, and then remove from pan.

If desired, make glaze. In a small saucepan, heat brown sugar, butter or margarine, and milk. Bring mixture to boil, and stir for 1 minute. Pour over warm cake.

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Recipe For Apple Butter IV

Ingredients

6 (16 ounce) jars applesauce
6 cups apple juice
8 cups white sugar
2 tablespoons ground cinnamon
2 teaspoons ground cloves
2 teaspoons ground nutmeg

Directions

In a Dutch oven or slow cooker, bring to a boil the applesauce and apple juice. Reduce heat and simmer 1 hour.

In a small bowl, mix the sugar, cinnamon, cloves and nutmeg. Stir the mixture into the simmering applesauce. Continue simmering 2 hours more, creating a thick, rich butter. Ladle the apple butter into sterile jars and refrigerate.

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Applesauce Cookies I

Ingredients

3/4 cup shortening
1 cup packed brown sugar
1 egg
1/2 cup applesauce
2 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 teaspoon ground cinnamon
1 cup raisins
1/2 cup chopped walnuts

Directions

Preheat oven to 375 degrees F ( 195 degrees C ). Grease cookie sheets.

In a large bowl, cream the shortening, sugar, and egg. Stir in the applesauce. Sift together the flour, baking soda, salt, and cinnamon; stir into the creamed mixture. Then mix in the raisins and nuts.

Drop by teaspoonfuls onto the prepared cookie sheets. Bake 10 to 12 minutes in the preheated oven. Remove to cool on wire racks.

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Apple Peanut Spinach Salad

Ingredients

2 (6 ounce) packages fresh baby spinach
1 medium apple, chopped
1/4 cup raisins
2 tablespoons chopped peanuts
2 tablespoons olive oil
1 tablespoon sugar
1 tablespoon cider vinegar
1 tablespoon chutney
3/4 teaspoon curry powder
1/4 teaspoon salt

Directions

In a large bowl, combine the spinach, apple, raisins and peanuts. In a jar with a tight-fitting lid, combine the remaining ingredients; shake well. Drizzle over salad and toss to coat.

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Recipe For Apple Spice Cake

Ingredients

2 cups all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground allspice
1/2 teaspoon salt
1 cup butter, softened
2 cups white sugar
4 eggs
1 teaspoon baking soda
1 tablespoon warm water
1 teaspoon vanilla extract
3 apples – peeled, cored and chopped
1/2 cup raisins
1/4 cup confectioners’ sugar for dusting

Directions

Preheat oven to 350 degrees F (175 degrees C). Butter a 10 inch tube pan. Cover raisins with warm water, let soak for 10 minutes and then drain. Whisk together flour, spices, and salt. Set aside.

Cream together butter or margarine and sugar. Mix in eggs and vanilla. Stir together soda and 1 tablespoon warm water, and mix into the sugar mixture. Stir in flour mixture, apples, and strained raisins until well blended. Pour batter into prepared pan.

Bake for approximately 1 hour, or until a tester comes out clean. Cool in pan. Once cool, shake pan to loosen cake. Turn onto plate, and dust with confectioners’ sugar.

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Cinnamon Apple Salad Recipe

Ingredients

1/2 cup red-hot candies
1 cup boiling water
1 (3 ounce) package lemon gelatin
1 cup applesauce
1 (8 ounce) package cream cheese, softened
1/2 cup mayonnaise or salad dressing
1/2 cup chopped pecans
1/4 cup chopped celery

Directions

In a bowl, dissolve candies in water (reheat if necessary). Add gelatin; stir to dissolve. Stir in applesauce. Pour half into an 8-in. square pan that has been lightly coated with nonstick cooking spray. Refrigerate until firm. Cover and set remaining gelatin mixture aside at room temperature.

Meanwhile, combine the cream cheese, mayonnaise, pecans and celery; spread over chilled gelatin mixture. Carefully pour remaining gelatin mixture over cream cheese layer. Chill overnight.

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