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
Filling:
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
Directions
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*
Canned Tart Cherry Jam
Ingredients for 8 Jars:
Fresh Tart Cherries (Pitted)
Sure-Gel
Sugar
*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!
Suzy's Apple Pie
Homemade Pie Shell: Sift dry ingredients into pie pan. Combine milk and
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...
http://www.fox2detroit.com/good-day/fox-2-cooking-school/21330960-story
Dough
12 oz AP flour
8 oz cold butter, cut into chunks
4 oz very cold water
2 Tbls granulated sugar
Filling
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
Relish
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.
Ingredients:
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.