ApplecutAPPLE RECIPESpie

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Apple Math Helpers:
Size of Apple(s)
LARGE
MEDIUM
SMALL
Diameter
3 3/4 inches
2 3/4 inches
2 1/4 inches
# of Apples/Lb.
2
3
4
Yield Per Apple
Sliced / Chopped
2 cups
1 1/3 cups
3/4 cup
Finely Chopped
1 1/2 cups
1 cup
3/4 cup
Sauce
3/4 cups
1/2 cup
1/3 cup

APPLE STREUSEL CAKE” submitted by LMCQBC1
FOR THE STREUSEL:1 cup light brown sugar
1 cup chopped apples
1 cup chopped almonds, pecans or walnuts
1/4 cup all purpose flour
1 tsp ground cinnamon
3 tbsp butter melted
FOR THE CAKE: 2 cups flour
1 tsp baking powder
1 tsp baking soda
1/2 cup butter softened
1/2 cup granulated sugar
3 large eggs
1/2 tsp vanilla extract
1/3 cup orange juiceFOR THE GLAZE:1/2 cup confectioners sugar
2 1/2 tsp orange juice
Preheat oven to 350. Grease a 9 or 10 inch tube pan. To prepare streusel, in a medium bowl combine, brown sugar, apples, nuts, flour and cinnamon. Stir in melted butter. In a medium bowl, combine flour, baking powder and baking soda. In a large bowl, using electric mixer on med speed, beat butter and sugar until light and fluffy. Add eggs, one at a time, beat well after each addition. Add vanilla. Set mixer to low, alternately beat flour mixture and orange juice into egg mixture. Spoon half of batter into tube pan. Sprinkle with half of streusel. Spoon remaining batter over the streusel, spreading to make an even layer. Swirl batter with knife to create a marble pattern.

Bake for 15 minutes. Remove cake from oven, sprinkle top with remaining streusel. Return cake to oven, bake until a toothpick inserted in center comes out clean, about 30-35 minutes. Transfer to a wire rack, cool completely.

Combine confectioners sugar and orange juice, mix well . Turn cake onto serving plate and drizzle glaze over cake.


POLISH KIELBASA WITH RED CABBAGE & APPLES
2-tblspns. vegetable oil
2-medium onions, sliced thin
2-minced cloves of garlic
1-medium red cabbage, shredded
4-apples: peeled, cored and sliced (we recommend Granny Smiths)
2 1/2 lbs.-polska kielbasa sausage
1-bay leaf
1-tspn. thyme (dried)
1/2-tspn. ground mace
1/2-tspn. black pepper
1/2-cup stock (beef, chicken or vegetable)
1-tblspn. wine vinegar
Heat oil and sauté the onions and garlic for 5 minutes. Stir the cabbage into the onions and sauté for 5 minutes. Add the apples and stir entire mixture together. Add the sausage and bay leaf into the pot and sprinkle with thyme, mace and black pepper. Pour over stock and vinegar, cover, and bring to boil. Reduce heat and simmer for 30-40 minutes.Remove sausage and cut into serving size pieces. Arrange vegetables on serving dish with sausage on top.

Please note that Pennings Orchards is not responsible for, and makes no claims as to, the nutritional value of any recipes presented herein. If you are on a restricted or special diet, or may be allergic to any ingredients listed, please consult your nutritionist, dietician or other healthcare professional before consuming any of the recipes shown. Thank you.

CARAMEL APPLE TREAT
1/2 cup butter 1/4 cup whipping cream
1 cup firmly packed brown sugar
2 apples, peeled & thinly sliced (about 2 1/2 cups)
1 package dark chocolate cake mix
1 1/4 cups water
1/3 cup Crisco Oil
3 eggs
Whipped cream
Caramel Topping
Heat oven to 325 F. In a small heavy saucepan, combine butter, 1/4 cup whipping cream and brown sugar. Cook over low heat just until butter melts, stirring occasionally. Pour into 13×9 inch pan; arrange apple slices over brown sugar mixture. Prepare cake batter as directed on package directions. Spoon batter over apple slices.Bake at 325 F for 40 to 50 minutes or until cake springs back when touched lightly in center. Cool 5 minutes. Turn upside down onto serving platter. Allow cake to cool slightly, approximately 30 minutes.Serve warm with whipping cream and caramel topping!
PORK TENDERLOIN WITH APPLES
2 lbs.-pork tenderloin
3-minced garlic cloves
1 1/2-tblspns. mustard
1-tspn. dried rosemary
1/4-tspn. ground cloves
1/2-tspn. ground mace
2-tblspns. apple juice
1 28 oz. can-crushed tomatoes
3-large apples (we recommend Golden Delicious); peeled, cut (1/2 inch slices) and cored
Preheat oven to 450 degrees. Place tenderloin in lightly oiled baking dish. Mix garlic with mustard, rosemary, mace and cloves. Spread over pork evenly. Bake for 10 minutes. Baste with apple juice and reduce heat to 400 degrees. Roast another 10 minutes uncovered. Layer tomatoes over top of tenderloin. Add apples around the pork. Bake another 20 minutes.
APPLE & SAUSAGE OMELETTE
4 oz.-sausage meat
3-scallions (including tops), sliced
1-medium size apple, peeled, cored and chopped (we recommend Granny Smith)
1-tblspn. sweet butter/margarine
4-large eggs
Fresh black pepper
Brown sausage in skillet, breaking it up as it cooks, for about 8 mins. Drain fat and put meat on side. Sauté the scallions in the same skillet. Add the apples to the sausage and scallions and cook over low heat for 5 mins. Remove from heat and cover to keep warm. Heat the butter in another skillet over medium heat. Lightly beat eggs and add to the foaming butter. Shake the pan to spread eggs. As they set, use a fork to make a “zigzag” pattern from the edges to the center in several places. Shake pan to keep uncooked egg mixture moving. After 2-3 minutes, eggs should be set underneath and the top should be creamy. Remove from heat and spoon the warm sausage/apple filling onto one side of the eggs. Fold the other half immediately over the mixture and serve.
APPLE FRITTERS
1 1/4-cups presifted flour
1-cup beer
1-tblspn. vegetable oil
1-tblspn. sugar
2-large eggs
5-large apples: cored and sliced into 1/2 inch rings (we recommend Romes or Mutsus)
2-4 cups-vegetable oil for deep frying
1/4 cup-flour
confectioner’s sugar
Combine sifted flour, beer 1 tblspn. vegetable oil, sugar and egg yolks (save whites!) in blender or food processor. Blend until smooth. Cover and leave at room temp for at least one hour.Pour at least 2 inches of oil into wok or skillet. Heat to 375 degrees. Beat egg whites until stiff. Stir the batter and fold in the egg whites.Dip the apple rings first in the 1/4 cup flour on both sides to coat, then in the batter. Fry a few at a time in the hot oil for 2-3 mins. apiece until golden brown. Drain on paper towels.Sprinkle with confectioner’s sugar.
APPLE CRISP
10-medium apples; peeled, cored and thinly sliced (we prefer Northern Spys)
2-tblspns. honey
1-cup light brown sugar
1/4-cup apple juice (may substitute cider)
3/4-cup all purpose flour
1/2-tspn. ground cinnamon
1/2-tspn. ground nutmeg
1/2-cup butter
Preheat oven to 350 degrees. Grease 2 qt. casserole. Place apples in dish, drizzle with honey and add apple juice. Mix sugar, flour and spices in small bowl. Cut in the butter until mixture resembles coarse crumbs. Sprinkle over the apples.Cover the casserole with tin foil and bake for 30 mins; remove foil and bake for 30 more minutes.
CINNAMON APPLE SQUARES
1/2-cup butter/margarine
3/4-cup brown sugar
2-large eggs
1-tblspn. vanilla extract
1/3-cup whole what flour
2/3-cup presifted all purpose flour
1-tspn. baking soda
1-tspn. ground cinnamon
1-large apple; peeled, cored and diced (Romes work very well with this recipe)
1/2-cup raisins
2-tblspns. ground cinnamon
1/2 cup-sugar
2-tblspns. butter/margarine
Preheat oven to 350 degrees. Grease 8×8 baking pan. Melt 1/2 cup butter in a 2 1/2 qt. saucepan. Remove from heat and stir in brown sugar. Beat in eggs, one at a time. Add the vanilla extract. Stir in the whole what flour, sift in all-purpose flour, baking powder, baking soda and 1 1/2 tspns. cinnamon. Stir together. Add apple pieces to the batter along with the raisins. Stir to combine and pour into baking dish. Mix together the remaining 2 tblspns. butter and drizzle over sugar and cinnamon. Bake for 30 minutes or until toothpick in center comes out clean. Remove, cool, and cut into slices.
BUTTER PIE CRUST
1 1/2-cups presifted all-purpose flour
1/2-cup butter
1-tblspn. sugar (may be omitted)
1 tspn. lemon juice
1/4-cup ice water
Sift flour into medium bowl and cut in the butter with 2 knives, pastry blender or in a food processor. Mix in sugar. With a fork, stir in lemon juice and water. When ball forms, stop adding water; flatten, wrap in waxed paper, and refrigerate for 30 mins.Roll the pastry onto floured surface to a 12 inch circle, fold in half, fit into pie dish. Trim so that a 1 inch overhang remains. Turn under, pinch and flute. Refrigerate until ready for use.To bake an unfilled pie shell, prick the bottom and sides of the pastry with a fork to allow air to escape during baking. Bake in preheated 450 degree oven for 10 minutes (prebaked) or 20 minutes (fully baked).