September 26, 2019 at 1:51 p.m.
+++++
APPLE TOPPED CHOPS
6 pork rib or loin chops (3/4 top to one inch thick)
1 T. olive or canola oil
1 medium onion, thinly sliced
1/2 c. raisins, divided
3 medium apples, peeled, cut into 1/2 inch slices
1 c. apple juice
1 T. brown sugar
3/4 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. Put in an ungreased three quart baking dish, or 9x13 inch baking dish. Put onion rings over the chops. Sprinkle with 2/3 of the raisins. Arrange apple slices on top and sprinkle with rest of raisins. Combine remaining ingredients in a small bowl; pour over all. Cover and bake at 350 degrees for one hour. Uncover and bake 30 minutes longer or until meat is tender. Makes six servings.
+++++
CINNAMON APPLE CAKE
2 c. flour
2 t. cinnamon
1-1/2 t. baking soda
1 t. salt
3/4 c. canola or vegetable oil
2 eggs
1 t. vanilla
3 c. peeled, finely chopped baking apples (Haralson, Honeycrisp, Rome Beauty)
2 c. sugar
Topping:
2 T. butter or margarine, softened
1/3 c. each sugar and packed brown sugar
1/2 t. cinnamon
1/2 c. flaked coconut
1/3 c. chopped walnuts
In a mixing bowl, combine first four ingredients. Add next three ingredients; mix well (batter will be thick). Toss apples with sugar, fold into batter. Spread into a greased and floured (or use Pam cooking spray with flour) 9x13 inch baking pan. For topping, beat butter, sugars and cinnamon in a small mixing bowl. Stir in coconut and walnuts; mix well. Sprinkle over batter. Bake at 350 degrees for 40-45 minutes or until cake tests done. Makes 16-20 servings.
+++++
ICEBOX APPLE PIE
4-1/2 c. peeled, sliced baking apples (Haralson, Honeycrisp, Granny Smith, Rome Beauty)
1-1/2 c. water
1 T. butter or margarine
1/4 t. each, cinnamon and nutmeg
1-3 oz. peach flavored gelatin
1-3 oz. pkg. cook and serve vanilla pudding mix
1-9 inch pastry shell, baked and cooled
Topping:
1/4 c. graham cracker crumbs
1 T. butter or margarine, melted
1-1/2 t. sugar
In a large saucepan, combine first five ingredients bring to a boil. Reduce heat, simmer, uncovered, for five minutes or until apples are tender. Gradually stir in gelatin and pudding mix; bring to a boil, stirring constantly. Remove from the heat; let stand five minutes. Pour into baked pie shell. In a small bowl, combine topping ingredients; sprinkle over filling. Chill 3-4 hours or until firm. Makes six to eight servings.
+++++
APPLE BUTTER MUFFINS
1-3/4 c. flour
1/3 c. sugar
2 t. baking powder
1/2 t. cinnamon
1/4 t. each, salt and nutmeg
1/8 t. each allspice and ginger
1 egg, lightly beaten
3/4 c. milk
1/4 c. canola or vegetable oil
1/2 c. thick apple butter (commercially prepared)
Topping:
1/2 c. chopped pecans
3 T. sugar
In a medium bowl, combine the first eight ingredients. Combine egg, milk and oil and stir into dry ingredients just until moistened. (Do not beat!) Fill greased or paper-lined muffin cups with a rounded tablespoon of batter. Top each with a rounded teaspoon of apple butter and batter on each muffin. Combine topping ingredients; sprinkle over muffins. Cool in pan 10 minutes before removing to a wire rack to cool. Makes about 12 standard sized muffins. Note: Be sure to use a measuring tablespoon, heaped.
Thought for the Day: One reason why the big apples are at the top of the basket is because a lot of the little apples are keeping them up there.
Comments:
Commenting has been disabled for this item.