November 10, 2011 at 8:38 a.m.

It's amazing what you can make


For the past three weeks I've used recipes featuring apples (with pumpkin recipes in between) and I'll bet you thought I was done with apple recipes didn't you. To put it plainly, I'm not. I have a little pamphlet with about 15 pages called, "Apple Orchard Favorites." All of the recipes have ingredients in them that you probably have in your fridge, cupboard, pantry or freezer. It's amazing the delicious dinners and snacks you can make using what you have on hand.

When we had apple pie at my mother-in-law's house, she always served cheddar cheese to put on your piece. M-m-m, it is good! This recipe already has the cheese in it.

APPLE CHEDDAR PIE

Cheddar topping - below

Pastry for one-crust pie - purchased or made from scratch

1/4 c. each honey and maple syrup (not pancake syrup)

5 to 6 c. peeled, thinly sliced cooking apples (5 to 6 medium apples)

2 T. flour

1/2 t. each, cinnamon and nutmeg

Prepare pastry, lining a 9" pie pan; Flute edge of pastry. Heat maple syrup and honey in a large (10") skillet over medium heat. Stir in apples and flour; simmer 5 minutes, stirring occasionally. Be sure it doesn't scorch. Stir in cinnamon and nutmeg. Spoon mixture into pie crust. Sprinkle with cheddar topping. Bake at 375 degrees for 45-50 minutes or until topping is golden brown and apples are tender. Serve warm or room temperature. Note: If edges of pie are getting too brown, cover with 2 or 3 strips of foil. And if topping is getting too brown, lay a piece of foil over the top.

Makes 6-8 servings.

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CHEDDAR TOPPING

1 c. shredded Cheddar cheese, medium or sharp

1/2 c. each flour and packed brown sugar or maple sugar

1 T. butter or margarine

Mix all ingredients together.

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HEARTY APPLE BREAD

3/4 c. sugar

1/2 c. butter or margarine

2 large eggs

1-3/4 c. flour

1 t. baking powder

1/2 t. each, baking soda and salt

1/4 t. ginger

1 c. coarsely shredded apples

1/2 c. shredded sharp or medium cheddar cheese

1/3 c. chopped nuts

In a large bowl, beat together sugar, butter and egg with electric mixer on medium speed until light and fluffy. Stir in next 5 ingredients, mixing well. Stir in last 3 ingredients. Spoon into greased and floured (bottom only) 9x5" loaf pan. Bake at 350 degrees for about 1 hr. or till tested done with a toothpick. Cool 5 minutes on wire rack. Loosen sides of pan using a dinner knife; remove bread to wire rack. Cool completely before slicing. Wrap in foil and refrigerate for a day to meld the flavors and make it easier to slice. Note: Don't shred the apples until you're ready to add them to the batter as they may turn brown. You can add 1/2 c. raisins to the batter if you wish. Serve bread with softened cream cheese - optional.

Makes 18-20 slices.

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APPLE PUDDING CAKE

2 c. sugar

1/2 c. butter or margarine, softened

2 eggs

1 t. vanilla

2 c. flour

2 t. baking powder

1 t. cinnamon

1/4 t. salt

4 medium apples, peeled and diced 1/2" thick (4 c.)

1/2 c. chopped nuts

Whipped cream or ice cream if you wish

Additional chopped apples to put on each piece of cake

In a large bowl, beat together first 4 ingredients with a mixer on medium speed until light and fluffy. In a medium bowl whisk together next 4 ingredients; add to creamed mixture. Stir in apples and nuts. Spread batter in greased 9x13" baking pan. Bake at 350 degrees for 55-60 minutes or till tested done, with a toothpick. Serve warm or cold. For a nice garnish, put a few unpeeled, chopped apple pieces on each servings, top with a dollop of whipped cream (or whipped topping...whipped cream tastes better on this cake). Or add a scoop of ice cream on the side. Again, peel and dice the apples just before adding them to the batter.

Makes 15 servings.

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The next recipes are for apple bars. Each one is easy to make and are dee-licious.

DUTCH APPLE BARS

1 c. flour

2/3 c. sugar, divided

1/2 c. butter or margarine

2 T. flour

1/2 t. cinnamon

1-1/2 c. peeled, thinly sliced tart cooking apples

Crumb Topping (below)

In a medium bowl, combine flour and 1/3 c. sugar. Cut in butter until crumbly. Press into an ungreased 9x9" baking pan. Bake 25 minutes on middle rack in oven. In a medium bowl, mix together 1/3 c. sugar, flour and cinnamon. Stir in apples to coat. Spoon over baked layer. Sprinkle with crumb topping. Bake at 350 degrees 35-40 minutes or until topping is light brown and apples are tender. Cool completely.

Makes 16 bars.

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APPLE HARVEST SQUARES

1-1/2 c. flour

1/2 t. salt

1 c. sugar, divided

1/2 c. butter or margarine

4 c. peeled, sliced apples

2 T. lemon juice

1 t. cinnamon

1 egg, slightly beaten

1/3 c. evaporated milk

1 t. vanilla

3/4 c. chopped nuts

1-1/3 c. flaked coconut

In a medium bowl, combine flour, salt and 1/3 c. sugar. Cut in butter until mixture resembles fine crumbs; press into bottom of greased 9x13" baking pan. Arrange apple slices on top of crumbs; sprinkle with lemon juice. Combine 1/3 c. sugar and cinnamon; sprinkle over apples. Bake at 375 degrees for 20 minutes. Meanwhile, in a small bowl, combine rest of sugar with rest of ingredients. Spoon over baked apples; bake for another 20 minutes or until golden brown. Cut into squares while still warm. Makes 20 squares.

TFD: We must accept finite disappointment, but we must never lose infinite hope.

Correction: In Oct. 20th issue for the Apple Streusel Loaf Cake, bake cake at 350 degrees for 1 hour 10 minutes to 1 hour 15 minutes.

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