• Chuck's Applesauce


    Peel, core, and slice apples* into at least quarters

        *his favorite is Mutsu, which requires no sugar added

    Place apples into pot and add water enough that it just covers the apples

    Boil 10-20 minutes, depending on the quantity you're making

       *if you've added too much water, just boil for longer

    Mash with a potato masher until your desired consistency

    Add sugar or honey as desired for sweetness

       *Chuck likes to use Red Hots cinnamon candy instead of sugar



  • Creme-Filled Crepes with Tart Cherry Sauce


    Crepes: (or use pre-made crepes):

    2 eggs

    1 cup milk

    ½ teaspoon vanilla or almond extract

    ½ cup cornstarch

    ½ all-purpose flour

    1 tablespoon vegetable oil

    2 teaspoons sugar

    2/3 teaspoon baking powder

    ¼ teaspoon salt

    ¾ teaspoon Brookwood Pie Spices 



    8 oz cream cheese

    8 oz mascarpone cheese

    1/3 cup sugar


    Cherry Sauce:

    20 oz pitted tart cherries, thawed

    2/3 cup sugar

    1/3 cup cranberry juice (or substituted some juice from the cherries)

    1/3 cup water

    ¼ cup lemon juice

    2 tablespoons cornstarch

    ¼ cup water


    Garnish: Whipped topping 



    SAUCE: Bring cherries, sugar, juice and 1/3 cup water to a boil in a medium saucepan over medium-high heat stirring often. Stir 1/4 cup water and cornstarch in a small bowl until smooth. Stir into the boiling cherry mixture. Return to a boil stirring constantly. Cook until thickened (about 1 minute). Remove from heat and stir in lemon juice.


    CREPES: In medium-size bowl, whisk eggs, milk, vanilla/almond extract, cornstarch, flour, oil, sugar, baking powder, salt and spice. Refrigerate 20 minutes and stir again. Heat an 8-inch nonstick skillet over medium-high heat until hot. With ladle, add 2 tablespoons batter to skillet. Tilt and rotate pan to coat pan with thin layer or crepe batter. Cook 30 seconds 1-2 minutes until crepe is browned on bottom and dry on edge. Lift with a silicone spatula and flip over. Cook 15-30 seconds, then transfer to a sheet of parchment or waxed paper. Repeat, stacking crepes with paper in between. (Crepes can be wrapped and frozen for up to 1 month if desired).


    FILLING: Beat cream cheese and mascarpone with sugar until smooth. Drop 2 Tablespoons onto center of prepared crepe and roll like a burrito. Top generously with Cherry Sauce and a dollop of whipped topping. ENJOY!



  • Apple-Cherry Slab Pie


    8 cups cooking apples, peeled, cored, and thinly sliced (about 2 2/3 pounds)

    2/3 cup pitted tart cherries (could use fresh, thawed from frozen, or dried)

    1/4 cup granulated sugar

    1/4 cup all-purpose flour

    1/2 tsp. ground cinnamon

    1 17.3oz pkg frozen puff pastry (2 sheets), thawed

    Milk, for brushing

    Coarse sugar, for sprinkling

    1 cup powdered sugar

    1/2 tsp vanilla

    dash salt

    4 to 5 tsp milk


    Preheat oven to 375F. Lightly grease a 15x10 inch baking pan. For filling, in a bowl stir together apples, cherries, granulated sugar, flour, and cinnamon.


    On a lightly floured surface, unfold one sheet of pastry. Roll pastry into a 15x10 inch rectangle. Transfer to the prepared baking pan. Spread filing over pastry to within 1 inch of edges.


    Unfold the remaining sheet of pastry; roll into a 16x11 inch rectangle. Place pastry on top of filling. Moisten edges of bottom pastry with milk. Fold bottom pastry over top pastry; gently press edges to seal. Using a sharp knife, cut slits in pastry. Brush lightly with milk and sprinkle with coarse sugar.


    Bake 50 to 55 minutes or until filling is bubbly and pastry is puffed and golden. If needed to prevent overbrowning, cover pan loosely with foil the last 10 to 15 minutes of baking.


    For icing, stir together powdered sugar, vanilla, and salt. Stir in enough milk to reach drizzling consistency. Drizzle icing over warm pie. Cool on a wire rack.



  • Caramel Apple Pizza


    1 package (8 ounce) cream cheese, softened
    1/3 cup Marzetti's caramel apple dip
    1 Boboli Italian pizza crust (14 oz.)
    2 large apples, cored, thinly sliced
    2 tablespoons sugar
    1/4 teaspoon ground cinnamon
     1/4 cup Marzetti's caramel apple dip


    Combine cream cheese and 1/3 cup caramel apple dip until well blended. Place bread shell on baking sheet. Spread mixture evenly to within 1-inch of edge of shell.


    Toss apples with sugar and cinnamon until evenly coated. Arrange slices spoke fashion over cream cheese mixture. Drizzle remaining 1/4 cup caramel apple dip over apples.


    Bake in preheated 350°F oven for 18 to 20 minutes or until apples are tender. Serve warm.


    * Suggested Brookwood apple varieties to use: Ida Red, Rome, Empire, Gala, Jonagold, Jonathan, McIntosh. 


  • Ann's Apple Bread

    Cream:    1/2 cup shortening

                       1 cup sugar

    Add:         2 beaten eggs

                       1 tsp. baking soda dissolved in 2 Tbsp soured milk (2T milk with ½ tsp. lemon juice)

    Mix in:     2 cups flour

                        1/2 tsp. salt

    Fold in:     1 Tbsp. vanilla

                         2 cups chopped, peeled apples*

    Pour into loaf pan and bake at 325 degrees for 1 hour, or until golden brown and done in the middle.
    Just before the bread comes out of the oven make the topping:
                     1 Tbsp. cinnamon
                     3 Tbsp. melted butter
                     1 Tbsp. flour
                     2 Tbsp. sugar
    Spread onto warm bread. Let bread with topping cool before removing from the pan.

    *Any cooking apple will do; I like to use Golden Delicious or Granny Smith.

  • Canned Tart Cherry Jam


    Ingredients for 8 Jars:

    Fresh Tart Cherries (Pitted)





    *Prepare lids by boiling them and pour hot water into empty jars.

    *Use a blender/food processor on pulse setting to mash cherries to desired consistency.

    *Follow Sure-Gel directions but otherwise use 5 cups cherry mash with 7 cups sugar.

    *Heat cherries and Sure-gel to a boil, then add all the sugar at one time, stir well.  At this time take lids off boiling heat but keep them in the hot water.

    *Bring cherry jam to a rolling boil and start timer to boil for one minute, then remove from heat.

    *Immediately fill jars with jam, make sure rim is clean before screwing on tight to close. 

    *Turn sealed jars upside down under a towel to maintain warmth.


    *Fill all your jars and after 5-10 minutes return jars to upright position and cover with towel again.


    *Once cooled, keep stored until you are ready to open and enjoy!


  • Andrea's Apple Raspberry Crisp
    Topping:                                                                           Filling:
    ½ cup flour                                                                         6 cups of apples
    ¼ cup sugar                                                                        1 cup fresh raspberries
    ¼ cup brown sugar                                                          1 tablespoon lemon juice
    ½ teaspoon ground cinnamon                                   2 tablespoons sugar
    ¼ teaspoon ground nutmeg                                           
    1/8 teaspoon salt                                                            
    6 tablespoons butter                                                     
    1/3 cup old-fashioned rolled oats                            

    Preheat oven to 375 degrees. Spray deep dish pie plate. Place all topping ingredients in food processor and process until mixture is crumbly (no large visible butter pieces). Set aside. 

    Place apple chucks in a large bowl with berries. Toss with lemon juice and sugar. Transfer to prepared baking dish and spread topping over evenly.

    Bake for 30 – 40 minutes or until bubbly and golden brown. Cool for 30 minutes before serving. Refrigerate leftovers. Makes 4 servings.
  • Suzy's Apple Pie


    Homemade Pie Shell:                         Sift dry ingredients into pie pan. Combine milk and

    1 ½ cup flour                                                 oil in measuring cup and whip with a fork until
    1 ½ Sugar                                                        thick and creamy. Immediately pour over flour
    1 tablespoon salt                                          mixture. Mix with fork until flour is completely
    ½ cup oil                                                         dampened. Press into shape in pie pan. Makes one
    2 tablespoons cold milk                            11-inch pie shell.
    Pie Filling:
    2 qts. Apple Pieces                                      Peel, core, and cut apples into 1 inch pieces. Place
    ½ cup sugar, ¼ cup cornstarch            apples in bowl and add remaining ingredients. Toss
    1 tablespoon lemon juice                          well. Place finished apple filling into raw pie crust.
    1 ½ tablespoons cinnamon                      Top filling with pie shell. Bake at 375oF for 45 to
    ¼ tablespoon salt                                         60 minutes or until filling is bubbly and clear.
    4 tablespoons melted butter               
    ½ tablespoon vanilla
  • Sautee Pan Apple Tart Recipe

    By Fox 2 Detroit WJBK with Chef Jeremy Abbey of Edible Wow Magazine

    September 18, 2015


    It's coming to be apple picking season in Michigan, but we're not always sure what to do with all those apples we bring home...





    12 oz AP flour

    8 oz cold butter, cut into chunks

    4 oz very cold water

    2 Tbls granulated sugar



    2 apples (any firm apple), peeled and slived

    3 Tbls granulated sugar

    1 Tbls corn starch

    1/4 tsp ground cinnamon

    1 tsp good vanilla

    Pinch of Salt

    Butter as needed



    1 sweet apple, diced

    1 oz. raisins

    2 Tbls prepared granola

    1 Tbls granulated sugar

    Pinch of salt

    2 tsp Apple cider vinegar

    1 Tbls canola oil


    Cut the butter into the flour and sugar until large lumps of butter are held together when pressed. Drizzle in cold water and mix until a dough is formed. DO NOT OVERWORK THE DOUGH. Cover with plastic wrap and refrigerate for 30 minutes.


    Mix the applex with remaining ingredients for the filling. Rub a 10-inch saute pan with a lot of butter. Arrange the apples in the pan. Roll out 1/3 of the dough into a large enough circle to cover the pan. heat the saute pan with apple filling over medium heat until you hear it sizzle. Cover with dough and place in a preheated 375 degree oven for 22-25 minutes or until lightly browned.


    Using a spatula, gentle loosen the dough from the sides of the pan. Place a plate over the plan (say a prayer) and invert, scraping the apples onto the top. It's all about the flavor!



  • Baked Oatmeal with Apples & Walnuts


    Prep time: 15 minutes

    Baking time: 25 minutes

    Preheat oven to 375 degrees Fahrenheit.                                                                           


                    1 ½ cups oatmeal

                    ¼ cup brown sugar

                    ¼ cup butter or margarine, melted

                    1 egg

                    1 cup milk

                    1 tsp. baking powder

                    ½ tsp. salt

                    ¼ cup water

                    1 medium apple (golden delicious), peeled, cored and chopped

                    ½ cup chopped walnuts

                    ½ tsp. cinnamon

                    ½ tsp. vanilla flavoring

                    Optional: golden raisins, dried cranberries; nutmeg; cloves

    Mix all the ingredients together and pour into an 8 X 8 inch greased pan or casserole dish.  Bake for 25 – 28 minutes.

    Serve warm with cream, vanilla yogurt or milk.  This dish can be made ahead and dished out as needed for breakfast and warmed in the microwave.

    Serves 4-5; this recipe may be doubled for a crowd.


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  • Classic Apple Pie


    1 package of Pillsbury Just Unroll Pie Crust

    6-7 medium to large Northern Spy apples

    1 1/4 cup Pioneer sugar

    2 T butter

    2 T nutmeg

    3 T cinnamon


    Line your 9-10 inch pie pan with one of the crusts. Take your cored and sliced apples in a circular motion and place on top of pie crust. In a circular motion again, spread sugar over top of apples. Take your two Tbsp. of butter and cut into four pieces and dot over top of sugar. Spread the nutmeg and cinnamon in a circular motion. Take the last crust, roll it out and place on top of the apple filling. Cut any extra pie crust off that hangs over the pie pan. Place pie in a preheated oven and bake at 350-375 degrees for about 45 minutes or until it is done. You can tell when the pie is done by placing a toothpick through the center - if the toothpick goes through it is done.