1. Dried Apples Core 1 small apple; slice into 1/8-inch-thick rounds. Arrange on an oiled baking sheet and bake at 200 degrees F until dry but still soft, 2 to 3 hours.
2. Apple Popcorn Balls Make Dried Apples (No. 1); chop enough to make 1/2 cup. Boil 1 cup brown sugar, 1/2 cup each butter and light corn syrup, and 1/4 teaspoon salt until a candy thermometer reaches 300 degrees F, about 8 minutes. Mix with 6 cups popcorn, 1/2 cup chopped pecans and the chopped dried apples. Transfer to a buttered pan; cool slightly, then form into balls.
3. Apple Granita Simmer 4 cups apple juice with 1 cinnamon stick, 2 cloves and 1 strip orange zest, 10 minutes; strain and cool. Freeze in an 8-inch-square pan. To serve, scrape with a fork; top with minced green apple and candied ginger tossed with lemon juice.
4. Boozy Apple Granita Make Apple Granita (No. 3), adding 1/4 cup bourbon, Calvados or applejack brandy before freezing.
5. Apple-Salmon Crostini Mix 2 tablespoons each creme fraiche and finely diced green apple with 1 tablespoon chopped chives. Spread on toasted baguette slices. Top with smoked salmon and julienned apples.
6. Scary Apple Mouths Quarter and core a red apple; brush with lemon juice. Cut out a wedge from the skin side of each piece so it looks like a mouth. Fill with peanut butter, then insert sliced almonds for "teeth."
7. Applesauce Quarter 4 pounds apples. Simmer with 1 cup water, 3 tablespoons sugar and a pinch of salt, partially covered, until soft, 25 to 30 minutes. Pass through a food mill. Whisk in 2 tablespoons butter.
8. Herbed Applesauce Make Applesauce (No. 7), adding 1 sprig each rosemary, sage and thyme before cooking.
9. Spiced Applesauce Make Applesauce (No. 7), replacing the sugar with 1/4 cup brown sugar and adding 6 allspice berries, 1 cinnamon stick and 1 1/2 teaspoons pumpkin pie spice before cooking. Remove the cinnamon before milling.
10. Apple Butter Cook 1/2 cup sugar in a large skillet until deep amber. Add 4 cups Applesauce (No. 7) and 1/2 teaspoon cinnamon; cook, stirring occasionally, until reduced by half, about 30 minutes.
11. Wine-Poached Apples Boil 1 bottle red wine, 3/4 cup sugar, 1 cinnamon stick, 1 star anise pod and 3 strips orange zest in a medium saucepan. Add 4 peeled crisp, tart apples and simmer until tender, 30 minutes. Remove the apples; strain the liquid and boil until syrupy. Serve the apples and syrup over yogurt.
12. Apple Fritters Whisk 1/2 cup each flour and seltzer with a pinch each of salt and apple pie spice. Slice 2 peeled and cored apples into 1/4-inch-thick rings. Dip in the batter and deep-fry in 375 degrees F oil until golden; drain on paper towels and dust with confectioners’ sugar.
13. Apple-Braised Cabbage Cook 4 cups shredded red cabbage and 1 chopped apple in a skillet with 3 tablespoons each butter, cider vinegar and water over medium heat, covered, until tender, 20 minutes.
14. Witch's Candy Apples Melt 1 1/4 cups cherry hard candies and 1 tablespoon light corn syrup in a small saucepan over medium heat (the mixture will be bubbly). Insert wooden sticks into 4 apples; dip in the candy coating. Set on oiled parchment paper to harden.
15. Caramel Apples Cook 1 1/2 cups sugar and 1/2 cup water in a saucepan over medium heat, swirling, until golden. Off the heat, stir in 1/4 cup cream and 1/4 teaspoon each vanilla and salt. Transfer to a 4-cup liquid measuring cup; cool slightly. Insert wooden sticks into 4 apples; dip in the caramel. Set on oiled parchment paper to harden.
16. Mulled Cider Bring 6 cups apple cider to a simmer with 1 cinnamon stick, 4 allspice berries, 1 star anise pod and 3 strips lemon zest. To serve, add diced apples.
17. Apple Cake Whisk 1 1/4 cups flour, 3/4 cup sugar, 1 teaspoon baking powder and 1/2 teaspoon each salt, baking soda, cinnamon and nutmeg. Shred 1 apple and squeeze dry, then whisk with 2 eggs, 1/2 cup each vegetable oil and milk, and 1 teaspoon vanilla. Fold into the flour mixture. Bake in a buttered 9-inch-round pan at 350 degrees F, 20 minutes; cool. Beat 8 ounces cream cheese, 1/2 stick butter, 1 cup confectioners’ sugar, 1 teaspoon each lemon juice and vanilla, and a pinch of salt; spread on the cake.
18. Bacon-Apple Dates Stuff pitted dates with small apple pieces. Wrap each in 1/2 slice bacon and secure with a toothpick. Bake on a parchment-lined baking sheet at 425 degrees F until crisp, 20 minutes.
19. Apple-Onion Bruschetta Cook 2 sliced onions in oil over medium heat until caramelized, 35 minutes. Add 3 tablespoons Calvados and cook until evaporated. Spread on baguette slices, top with apple slices and sprinkle with grated gruyere. Broil until the cheese melts.
20. Apple-Pork Burgers Mix 1 pound ground pork, 1/2 pound uncased fresh breakfast sausage, 1 small grated apple, 1 grated garlic clove, 1 teaspoon kosher salt, and pepper to taste. Form into four 1/2-inch-thick patties and cook in an oiled skillet over medium-high heat, 4 to 5 minutes per side. Serve on buns with Swiss cheese, bacon, mustard and sliced apple.
21. Sausage-Apple Skewers Thread 1-inch chunks of apple, bratwurst and red onion on skewers; brush with oil. Grill over medium-high heat, turning, until lightly charred, 10 minutes.
22. Apple Chutney Combine 2 chopped apples, 1/2 chopped red onion, 1 teaspoon minced ginger and 1/4 cup each chopped dried apricots, dried cranberries, sugar and red wine vinegar. Cook until the apples are tender, 15 minutes.
23. Apple Sauerkraut Cook 1 diced apple and a large pinch each of caraway seeds, ground allspice and sugar in 2 tablespoons butter until slightly soft. Stir in 1 pound drained, rinsed sauerkraut and warm through.
24. Apple-Sausage Sandwich Grill or pan-fry your favorite chicken-apple sausage links. Serve in a hot dog bun with mustard and Apple Sauerkraut (No. 23).
25. Pork Chop Choucroute Brown 2 smoked pork chops in oil in a large skillet. Meanwhile, make Apple Sauerkraut (No. 23); add to the pork with 1/4 cup white wine and 2 cups each chicken broth and water. Simmer 30 minutes.
26. Big Apple Cocktail Steep 2 chopped tart apples in 2 cups whiskey overnight; strain. For each cocktail, shake 2 ounces of the apple whiskey, 1/2 ounce sweet vermouth and 2 teaspoons maraschino cherry juice in a shaker with ice. Strain into a cocktail glass and garnish with an apple wedge and maraschino cherry.
27. Potato-Apple Pancakes Peel and shred 1 apple and 1 small russet potato; squeeze dry. Mix with 2 tablespoons flour, 1 teaspoon kosher salt and a pinch of nutmeg. Fry heaping spoonfuls in butter in a skillet over medium heat, turning, 4 minutes per side.
28. Apple-Horseradish Sauce Whisk 3/4 cup applesauce, 1/4 cup each grated peeled apple and sour cream, 2 tablespoons horseradish, and salt to taste.
29. Apple-Brie Polenta Bring 3 cups water and 1 cup apple cider to a boil. Whisk in 1 cup instant polenta and 1/2 cup grated peeled apple and simmer, whisking, until thick, about 5 minutes. Stir in 1 tablespoon chopped sage, 1/2 cup brie (rind removed) and 1 1/2 teaspoons kosher salt.
30. Apple-Mustard Chicken Cook 1 each chopped onion and apple in butter in a skillet until soft. Add 1 cup chicken broth, 1/8 cup prunes and 2 tablespoons whole-grain mustard. Add 4 skinless, boneless chicken breasts; cover and poach over low heat until cooked through, 15 minutes. Add 1/4 cup cream, and salt, pepper and chopped dill to taste; bring to a simmer to thicken.
31. Cider Doughnuts Simmer 1 cup apple cider until reduced to 1/4 cup; cool. Mix with 1/2 cup grated peeled apple, 2 tablespoons sugar, 1 egg, 1/4 teaspoon each nutmeg and vanilla, and 2 cups dry pancake mix. Roll into 1-inch balls and deep-fry in 375 degrees F oil. Drain on paper towels and roll in cinnamon sugar.
32. Chicken-Apple Crepes Prepare Apple-Mustard Chicken (No. 30); dice the chicken. Fill prepared crepes with the chicken and shredded gruyere. Roll up, top with the sauce and bake at 350 degrees F, 12 minutes.
33. Apple Stuffing Cook 1/2 cup each chopped onion, celery and apple and 3 tablespoons each chopped almonds and prunes in 1/2 stick butter until soft. Transfer to a large bowl and stir in 1 cup each chicken broth and cream, 12 cups stale bread cubes and 1 teaspoon kosher salt. Transfer to a baking dish, cover and bake at 375 degrees F, 45 minutes. Uncover and bake 15 more minutes.
34. Apple Skillet Pancake Whisk 3 eggs until frothy; whisk in 3/4 cup each milk and flour. Peel, core and slice 1 apple; cook in an ovenproof 10-inch skillet with 3 tablespoons butter and 1 tablespoon sugar until just soft. Add the batter and bake at 450 degrees F until puffy and golden, 15 minutes.
35. Apple Pancake Topping Cook 2 chopped peeled apples and 1/2 teaspoon cinnamon in 2 tablespoons butter over medium heat, 5 minutes. Add 3/4 cup maple syrup and bring to a simmer.
36. Apple Turnovers Make Apple Pancake Topping (No. 35), using only 1/4 cup maple syrup; cook until the liquid is reduced by half. Stir in 1 tablespoon raisins; cool. Cut 1 sheet puff pastry into 4 squares; roll out each into a 6-inch square. Fill with the apple mixture and fold into triangles; crimp to seal. Bake at 425 degrees F until puffed and golden, 20 minutes.
37. Apple-Cheddar Fondue Simmer 1/8 cup each apple cider and white wine. Whisk in 3/4 pound shredded extra-sharp cheddar tossed with 2 teaspoons cornstarch. Add 2 tablespoons applejack brandy and season with salt and pepper. Serve with cubed bread and apple slices.
38. Waldorf Salad Toss 1/2 cup sliced grapes, 2 each chopped apples and celery stalks, 1/4 cup each mayonnaise, sour cream, walnuts and parsley, and lemon juice, salt and pepper to taste.
39. Cranberry Waldorf Make Waldorf Salad (No. 38), replacing the grapes, walnuts and parsley with dried cranberries, hazelnuts and dill.
40. Creamy Apple Slaw Mix 2 tablespoons mayonnaise, 1 tablespoon whole-grain mustard and 2 teaspoons apple cider. Toss with 1 cup each grated peeled celery root and apple, and salt, pepper and parsley to taste.
41. Sesame-Apple Slaw Whisk 2 tablespoons sesame oil, 1 tablespoon brown sugar, 2 teaspoons each rice vinegar and soy sauce, and 1 teaspoon grated ginger. Add 3 cups each shredded apples and napa cabbage, and salt.
42. Apple Galette Toss 3 sliced, peeled and cored baking apples with 2 tablespoons each brown sugar, apricot jam and melted butter. Lay an 11-inch round of pie dough on a baking sheet. Add the filling, leaving a 2-inch border; fold in the edges. Bake at 350 degrees F until golden, 45 minutes to 1 hour.
43. Apple-Fennel Slaw Mix 2 tablespoons each mayonnaise, lime juice and chopped cilantro, 1 teaspoon minced chipotle in adobo sauce and a pinch of salt. Thinly shave 1 small quartered fennel bulb, 1 small red apple and 1 small green apple. Toss with the dressing.
44. Apple-Ginger Galette Make Apple Galette (No. 42), adding 1 tablespoon finely chopped candied ginger to the filling.
45. Caramel Apple Galette Make Apple Galette (No. 42), replacing the apricot jam with jarred dulce de leche.
46. Apple-Cheddar Galette Make Apple Galette (No. 42), pressing 2 tablespoons shredded cheddar into the dough before adding the filling. Halfway through baking, sprinkle the crust with 2 more tablespoons cheddar.
47. Baked Apples Scoop out the core of 4 apples using a melon baller, leaving the bottoms intact. Mix 3 tablespoons each brown sugar and butter with 1/8 cup fresh breadcrumbs and 1/2 teaspoon cinnamon; stuff into the apples. Put in a baking dish with 1/8 cup apple cider and bake at 375 degrees F, 45 minutes.
48. Nutty Baked Apples Make Baked Apples (No. 47), adding 3 tablespoons chopped toasted walnuts or pecans to the filling.
49. Savory Baked Apples Make Baked Apples (No. 47), reducing the brown sugar to 1 tablespoon, omitting the cinnamon and adding 1/2 teaspoon salt and 1 teaspoon each chopped thyme, parsley and shallot to the filling.
50. Apple-Sausage Patties Combine 2 tablespoons shredded peeled apple and 1/4 pound uncased fresh breakfast sausage; form into 4 small patties. Cook in an oiled skillet over medium-high heat, turning, until cooked through.
Yield: 4 servings
1 teaspoon freshly grated nutmeg
1 1/2 teaspoons minced garlic (about 2 large cloves)
2 tablespoons chopped fresh sage
2 1-pound pork tenderloins, trimmed
Kosher salt and freshly ground pepper
1 small butternut squash, peeled and cut into 1-inch pieces
2 cooking apples, peeled and cut into 1/2-inch pieces
1 medium red onion, cut into 1/2-inch pieces
1 tablespoon honey mustard
1 sprig fresh rosemary
5 tablespoons unsalted butter, cut into pieces
Preheat the oven to 425 degrees. Mix the nutmeg, 1 teaspoon garlic and the sage in a bowl. Rub over the pork and season with salt and pepper.
Toss the squash, apples, onion, the remaining 1/2 teaspoon garlic, the honey mustard, and salt and pepper to taste in a bowl. Spread out on a long sheet of foil. Add the rosemary and 3 tablespoons butter, then bring the ends of the foil together and crimp to seal into a packet. Place the packet on a baking sheet and roast on the upper rack until tender, 30 to 35 minutes. Poke holes in the packet to release steam.
Meanwhile, heat a large ovenproof skillet over medium-high heat. Add the remaining 2 tablespoons butter, then brown the pork on all sides, about 8 minutes. Add 2 tablespoons water and scrape up any browned bits from the pan, then transfer the skillet to the lower oven rack and roast until a thermometer registers 150, about 15 minutes. Transfer the meat to a cutting board and let rest 5 minutes.
Return the skillet to medium heat. Add 1/2 cup water, scrape up any browned bits and simmer about 2 minutes. Slice the pork and drizzle with the pan juices. Serve with the squash and apples.
Diane, last week you posted a few apple recipes and asked for more. Well, here are some fun things to do with apples; some especially fun with grandchildren or children.
The Pork Chop and Apple Recipe is really rather nice, as well. As I had said before, I was taught by my German Great-grandmother and my maternal Grandfather, handed down to my Mother, that apples are a natural compliment to pork of any sort and so I grew up having some sort of apple served any time we had pork; pork chops, pork roast, pork tenderloin, ham, etc. I have even had warm applesauce for breakfast when having bacon or country ham slices.
I believe that apples are probably my favorite fruit; peaches are a close second.
If you have never done it, dry some apples for a wonderful snack when you want something sweet; much better than candy and very nice as a treat. I have also made apple "leather" which is a fun treat in the children's lunch boxes or after school. And what is fun with the apple leather is to mix a few other fruits with it such as pears, grapes, etc. for extra flavor and fun.
So, Diane, just for you and anyone else interested in fun things to do with apples that are not time consuming.
Lots of easy & good apple ideas. Several look especially interesting to try.
#7: personal preference, but I never add sugar to my applesauce & never heard of adding butter.
#13: The traditional way to make German red cabbage (in our families anyway who are from Southern Germany & Alsace) is to first fry diced bacon (instead of using butter) and add current jelly, chopped onion, allspice & cloves in addition to the cabbage, apple, vinegar & a small amount of water. Salt & peppered to taste.
Applesauce Spice Cake
-2 cups raisins (or 1 cup raisin & 1 cup dried cherries)
-3 cups apple cider or apple juice
-1 cup unsweetened applesauce
-3/4 vegetable oil
-1 tsp. vanilla extract
-1 tsp. baking powder
-1 tsp. baking soda
-1/2 tsp. salt
-1 ½ tsp. ground cinnamon
-1/2 tsp. ground nutmeg
-1/4 tsp. ground cloves
-1 cup white flour
-1 cup whole wheat flour
-1 cup chopped walnuts
-Preheat oven to 350 degrees. Grease and very lightly flour one 10-inch bundt or tube pan (if pan is non-stick, only greasing is necessary)
-In a sauce pan combine raisins with apple cider and cook until the cider is almost all absorbed and the remaining liquid is like thick syrup.
-Combine eggs, applesauce, vegetable oil and vanilla extract. Mix well. Sift flour, baking powder, baking soda, salt and spices into egg mixture. Stir until just combined. Mix in raisins and chopped nuts. Pour batter into prepared pan.
-Bake at 350 degrees for 50 minutes or until inserted toothpick comes out clean.
-Cool in pan for 15 minutes, then remove & cool on rack.
-Dust top with powdered sugar, if desired.
I like the look of your pork w/ squash & apples, Linda. Sounds perfect for October. I've got some pork tenderloin waiting in the freezer to be used. I better rush out & get some fresh sage & rosemary from the garden while the weather still holds out.
I'm glad to see a lower internal temperature on the pork. It's much juicier at that temp & still safe to eat. I have to say though, I still feel a smidge uncomfortable when I see faintly pink pork, only because growing up it was always cooked until all white & dried out. I was just used to eating it that way. Frankly, when it comes to meat, my mother & grandmother had perfected the art of cooking it anywhere between dry & like shoe leather.
Thank you Linda and Sandy!! What absolutely great recipes and ideas!!
Sandy, the recipe looks wonderful and I am going to have to give that a try. As for the German Red Cabbage, your way is the way I am used to having it and fixing it, too. This one is a new way for me. I think I will stick with the way I am used to fixing it.
Now, having some good friends that raise hogs, and having visited their farm (they produce to sell them and we are talking about 150 - 200 at a time) I can tell you that I would never worry about their pork being a little pink. I know that they feed them correctly (no scraps) and that they are raised in a controlled atmosphere; slatted flooring so they are not even walking in mud or their you know what. The slats are washed down daily with disinfectant, etc. so very sanitary conditions, or at least as sanitary as you can expect.
The days when they were fed anything but what is good for them are over, they are raised in much better conditions today, so I would not be as concerned, Sandy. I do agree, overcooked it is dry as all get out. I think you will like this recipe.
Diane, I looked and looked and this is what I came up with to meet your request. LOL
'Spaghetti con salsa di Pomodorie e Mele'
serves: 6 servings
I know you might do a double take at the name of this recipe. But I assure you it is a simple, delightful rendition of spaghetti in quickly cooked tomato sauce. The unique touch comes from shreds of fresh apple, which lend the sauce a lovely aroma and flavor and feel good in the mouth. When I tasted this for the first time in the Val di Non of Trentino, I wondered, Why didn't I think of this long ago? Spaghetti is my choice of pasta here, but linguine, ziti, or rigatoni would be just as good.---Lidia
3 cups canned Italian plum tomatoes, preferably San Marzano
6 tablespoons extra-virgin olive oil
2 large celery stalks, cut into 1/4-inch dice (about 1 cup)
1 medium onion, chopped (about 1 cup)
1 teaspoon kosher salt
1 pound apples, tart and firm, such as Granny smith
1 pound spaghetti
1 cup Grana Padano, freshly grated, plus more for passing
Pour the canned tomatoes into the food processor or blender, and purée until smooth.
Pour 4 tablespoons of the olive oil into the skillet, set it over medium heat, and strew the chopped celery and onion in the pan. Cook and stir the vegetables for about 5 minutes, until they wilt and start to caramelize.
Stir in the puréed tomatoes, season with the salt, and heat to a bubbling simmer. Cook, stirring occasionally, for 5 minutes or so. As the tomatoes perk, peel and core the apples, and remove the seeds. Shred them, using the coarse holes of the shredder or grater.
When the tomatoes have cooked about 5 minutes, stir the apples into the sauce. Heat again to a simmer, and cook the sauce, uncovered, for about 15 minutes, stirring now and then, until it has reduced and thickened and the apple shreds are cooked and tender.
Meanwhile, bring a large pot of salted water to a rolling boil, drop in the spaghetti, and cook it until barely al dente. Lift the spaghetti from the water, let drain for a moment, and drop it into the warm sauce. (Reheat, if necessary.)
Toss pasta with sauce for a minute or two, until all the strands are coated and perfectly al dente. Turn off the heat, sprinkle the grated cheese over the pasta, and toss well. Drizzle over it the remaining olive oil, toss once again, and heap the pasta in warm bowls. Serve immediately, passing more cheese at the table.
I have not tried this. I was looking through her cookbook, Lidia's Favorite Recipes, and it caught my eye. All reviews I've read have been very positive in spite of the unusual sounding combination.
Although I don't do much cooking these days, I really enjoy going through the recipes you gals share. I often print some of them off to hopefully use in the future. I know that Diane is an excellent cook and I'm sure the rest of you are also. One of my all time favorites is Diane's peanut butter pie ( It was one of my husband's too). Thanks gals, keep them coming....I look forward to them.
Blingbling, our pleasure and yes, Diane is an excellent cook and I have found that Sandy shares some of the most outstanding recipes, also. This is our fun area; this and Sandy's Gardening column on Saturday and I have learned so much from her Military Monday, too.
Come and join us more often as we love to share with you, too. If you have a favorite recipe, we are always looking for new ones.
- 1 box yellow cake mix
- 1 can (15 oz) pumpkin puree
- 1 can (12 oz) evaporated milk
- 3 large eggs
- 1 1/2 cups sugar
- 1 tsp. cinnamon
- 1/2 tsp. salt
- 1 1/2 cups chopped pecans (the original recipe called for 1/2 cup)
- 1 cup butter, melted
Heat oven to 350 degrees F. Grease bottom of 9 x 13″ pan. Mix pumpkin, milk, eggs, sugar, cinnamon, and salt. Pour mixture into greased pan. Sprinkle dry cake mix over pumpkin mixture and top with pecans. Drizzle melted butter over pecans. Bake 50-55 minutes.
YumYum BlingBling, pumpkin is a favorite of one of my grandsons and he will go crazy to have a pumpkin cake and this one looks so good. This is on the list of make tomorrow for the weekend. My daughter loves pecan pie and so the pecans toping will go over well with her, too.
Thank you and more recipes, please. That is what makes this so much fun is to share favorite recipes.
I made Lidia's tomato apple sauce, but put it over some lasagna rollups filled with ricotta. Very good. Who woulda thunk?
Sandy, I'll bet you could put it over stuffed manicotti or stuffed shells, too; just fill them with the ricotta and maybe add a little grated Parmesan. Those flavors would go together, too. Have to try that one.
Great to see you here, Bling. Hope you enjoyed that cruise!!! To all of you, keep your recipes coming.....we all have great recipes we've used in the past and this is the place to share them.
Thanks Diane. Haven't been on that cruise yet....going in January and I'm so looking forward to it.