September 27, 2018 at 2:02 p.m.

Surely you need more apple recipes

Surely you need more apple recipes
Surely you need more apple recipes

Well, well. Could it be I have more apple recipes for you. Surely apple season lasts a long time. Aren’t we blessed to have such a tasty, nutritious, needless to say, colorful fruit at our fingertips…whether it be from our backyard, orchards or the grocery store.

Occasionally I find recipes calling for ex number of pounds of apples. How many apples are in a pound, depending on the size of the apple? That varies but the “apple arithmetic” is based on a medium-size apple. This information, from one of my apple cookbooks, may help to figure it out.  One medium apple equals 1 lb., 3 c. diced or sliced, 1-1/2 c. grated or 2 c. applesauce. Two lbs. (6 or 7 cups equal a 9-inch pie (about 2 additional cups for a deep-dish pie recipe).

Let’s get right to recipes, from breakfast or brunch to salad, main entrée and dessert.

Potato pancakes are one of my favorite types of pancakes and with the addition of apples, they are yummy, especially served with a side of applesauce.

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POTATO APPLE
PANCAKES
2 large potatoes, peeled, finely shredded
2 medium apples, peeled, finely shredded
2 eggs, lightly beaten
3 T. minced onion
2 T. flour
3/4 t. salt
Light olive oil or vegetable oil
Sour cream or applesauce, optional
Finely shred potatoes and apples; pat dry. Place in a bowl, add eggs, onion, flour and salt; mix well. In a large skillet, heat 1/4 to 1/2 in. oil over medium-high heat. Drop batter by heaping tablespoonfuls into hot oil. Flatten to form 3-in. cakes. Fry over medium heat for about 3 minutes or until golden brown; turn and cook until golden brown. Drain on paper towels. Serve immediately. Serve with sour cream or applesauce.  Makes 10-12 pancakes. Note: You can make 3-4 cakes, set on a hot plate, overlapping, and cover with paper towel while making more cakes. Also, warm the applesauce a bit rather than cold.

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RUBY APPLE SALAD
1 – 3 0z. pkg. cherry-flavored gelatin
2 level T. red-hot candies
1-3/4 c. water, divided
1-3/4 c. diced apple
1/2 c. each, diced celery and chopped walnuts
In a medium bowl, stir gelatin and candies in boiling until dissolved, making sure the gelatin is dissolved. Stir in cold water. Refrigerate until partially set (like egg white). Fold in remaining ingredients. Pour into a 1 qt. (4 c.) serving bowl. Chill until firm, at least 4 hours.  Makes 6-8 servings.
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APPLE-TOPPED
PORK CHOPS
6 pork chops (3/4 to 1-inch thick)
1 T. olive or vegetable oil
1 medium onion, thinly sliced into rings
1/2 c. raisins, divided
3 medium apples, peeled and cored, cut into 1/2 –inch slices (Jonagold, Regent, Connell Red, Red Delicious)
1 c. apple juice
1 T. brown sugar
1 t. salt
1/2 t. dried basil, crushed
1/4 t. nutmeg
1/8 t. cloves
In a large skillet, brown chops in oil over medium heat. Place in a greased 3 qt. baking dish (9x13-in.) Place onion rings over the chops. Sprinkle with two-thirds of the raisins. Arrange apple slices on top and sprinkle with remaining raisins. In a small bowl, combine remaining ingredients; pour over all. Cover and bake at 350 degrees for 1 hour. Uncover and bake 30 minutes longer or until chops are tender.  Makes 6 servings.

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GERMAN APPLE PIE
Crust:
1 – refrigerated single crust pastry (Pillsbury or House brand) or your favorite pie crust recipe for a 1-crust pie)

Filling:
1 c. sugar
1/4 c. flour
2 t. cinnamon
6 c.  peeled, sliced, baking apples (Cortland, Golden Delicious, Haralson, Honeycrisp, Granny Smith)
1 c. heavy cream
Whipped cream or topping, optional

Place pie crust in a 9-in. pie plate; trim and flute edge. For filling: combine sugar, flour and cinnamon; sprinkle 3 T. into crust. Top with half of the apples. Sprinkle with half of the remaining sugar mixture. Top with remaining apples and sugar mixture. Slowly pour cream over all. Bake at 450 degrees for 10 minutes. Reduce heat to 350 degrees; bake 45-55 minutes, or  until apples are tender. Cool completely or serve warm. Serve with whipped cream or whipped topping if you wish.  Makes 6-8 servings.  Note: Bud’s Mom always served thin slices of medium or sharp cheddar cheese served on a small dish as an added taste treat.

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Thought for the Day: If we pause to think, we will have cause to thank.

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