Autumn Apple Recipes
Apples are here, apples are here! Many varieties are ready for picking. Find your favorite apple orchard, or farmers market near you. Whether for eating, canning, or baking, there is sure to be a variety to fit your needs.
This week, and next, we will featuring apple recipes.
If you have a favorite Halloween recipe that you would like to share, we would love to hear from you! Recipes, with photo (and a short story/history), if available, can be submitted to firstname.lastname@example.org.
Homemade Apple Cider
4 granny smith apples, sliced
4 red delicious apples, sliced
1 orange, sliced
1-1/2 T. whole allspice
1-1/2 T. whole clove
3 cinnamon sticks
8 c. water
Place fruit and spices into a slow cooker. Add 8 cups of water. Cook on high heat for 3-4 hours. Uncover the slow cooker, and mash the softened fruit with a potato masher. Cover again and cook on low for 1-2 hours.
Strain out fruit and spices from the slow cooker into a cheesecloth in a bowl. Wait about 20-30 minutes for the cheesecloth to cool. Squeeze out cider from cheesecloth into the bowl. Pour the cider back into the slow cooker. Serve warm. Enjoy!
Apple Fries with Caramel Cream Dip
Prep: 20 mins
Cook: 10 mins
Total: 30 mins
For the Apples:
4 to 5 tart apples, we used Pink Ladies
1 c. buttermilk
1 c. sugar
1 c. Wondra flour
Vegetable oil for frying
1/2 c. sugar
1/8 c. cinnamon
For the Dip:
8 oz. cream cheese
8 oz. Cool Whip or 1 c. whipping cream with 1/2 c. sugar- whipped until stiff
1 c. caramel sauce store bought or homemade (see below)
3/4 c. sugar
1/4 c. brown sugar
1/4 c. water
4 T. unsalted butter
1 c. heavy cream
1/2 tsp. vanilla
1/2 tsp. kosher salt
In a fry pan, or deep fryer heat vegetable oil for frying.
Mix together the buttermilk and sugar in a medium size bowl. Peel and slice apples and add them to the buttermilk mixture as you go to prevent browning.
In a shallow dish, put a layer of wonder flour. Pull the apples out of the buttermilk mix, one at a time and lightly coat all sides in the flour.
When oil is nice and hot, gently place coated apples into the oil so they are not touching, when the bottom side begins to turn golden, flip over and brown the second side. Quickly remove to a tray lined with paper towels to soak up excess grease and cool. Sprinkle immediately with cinnamon and sugar while they are hot.
For Air Fryer: Pre-heat the air fryer to 380°F. Spray or brush the bottom of the air fryer basket with oil.
Air-fry the coated apples in batches. Place one layer of apple slices in the air fryer basket and spray lightly with oil. Air-fry for 5 minutes. Turn the apples over and air-fry for an additional 2 minutes.
For the Dip: Mix together the the cream cheese and cool whip until completely blended then stir in the caramel sauce. Place into a bowl for dipping and drizzle a little extra caramel sauce over the top.
Caramel Sauce: In a saucepan, heat sugars and water over medium high heat until sugar darkens. Remove from heat and carefully whisk in the butter and half of the cream. Use an oven mitt to keep your hand from getting burned. Stir until smooth, then add remaining cream, vanilla, and salt.
4 c. apples, peeled, cored & chopped (4-5 lg. apples)
4 lg. eggs, beaten
1 c. oil (avocado, or veg.)
3 tsp. pure vanilla extract
2 tsp. baking soda
2 tsp. salt
2 tsp. cinnamon
3 c. all-purpose, unbleached flour
2 c. granulated white sugar
3/4 c. all-purpose flour
1/4 c. granulated white sugar
2 tsp. cinnamon
1/2 c. butter (1 stick), room temp.
Pre-heat oven to 350°F. Lightly grease two standard loaf pans and set aside. Peel, core and slice the apples. Cut into good sized chunks, about ½ inch in size.
In a large bowl, beat the eggs with an electric mixer until fluffy. Add the oil and beat until combined. Add the vanilla, baking soda, salt, and cinnamon. Beat until thoroughly mixed.
Add the flour and sugar and mix on low (just to blend). Then, turn the mixer to high and beat until smooth. (The batter will be very thick, almost like cookie dough).
Fold in the chopped apples, mixing by hand with a spoon so the apples do not get broken up. Divide the mixture between the two pans.
To prepare the topping, combine the flour, sugar and cinnamon in a small bowl. Cut the butter into the mixture with a fork until all ingredients are moist and crumbly. Sprinkle equal amounts of topping on each loaf. Bake for about 1 hour. The loaf should feel fairly firm when touched in the middle. Remove from the oven and place on a cooling rack. Let cool for 5 minutes before removing from the pans.
Apple Pumpkin Muffins
Prep: 15 mins
Bake: 30 mins + cooling
Yield: 18-24 muffins
2-1/2 c. all-purpose flour
2 c. sugar
1 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/2 tsp. salt
1/4 tsp. ground nutmeg
1 c. canned pumpkin
1/2 c. vegetable oil
2 c. finely chopped peeled tart apples
Optional: raisins, dried cranberries, chopped nuts
In a large bowl, combine the first seven ingredients. In a small bowl, combine eggs, pumpkin and oil; stir into dry ingredients just until moistened. Fold in apples. Fill greased or paper-lined muffin cups two-thirds full. Bake at 350° for 30-35 minutes or until muffins test done. Cool for 10 minutes before removing from pan.
Bite-Sized Apple Pies
Prep: 20 mins
Bake: 15 mins
Yield: 16 appetizers
1/2 c. sugar
2 tsp. ground cinnamon
2 sheets refrigerated pie crust
3 T. butter, melted, divided
2 med. tart apples
Caramel sauce, optional
Preheat oven to 425°. In a small bowl, mix sugar and cinnamon; reserve 1 tablespoon. On a lightly floured surface, unroll pie crusts; roll and trim each to an 8-in. square. Brush with 2 tablespoons butter; sprinkle with remaining sugar mixture. Cut each square into eight 1-in. strips.
Cut each apple into 8 wedges; wrap 1 strip of pastry around each wedge, placing sugared side of pastry against the apple.
Place on a parchment-lined baking sheet. Brush tops with remaining butter; sprinkle with reserved sugar mixture. Bake 13-15 minutes or until pastry is golden brown. Serve warm, with caramel sauce if desired.
Spiced Apple Jelly
(No Added Pectin)
Prep Time: 45 mins
Cook Time: 1 hr
Resting Time: 3 hrs
Total Time: 1 hr 45 mins
Yield: 6 half pint jars
3 lbs. apples
3 c. water
3 c. cane sugar
1 T. lemon juice (freshly squeezed or bottled)
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/4 tsp. ground cloves
Extract the apple juice: Wash the apples plain water, remove any bad spots, and roughly chop into pieces. Use a kitchen scale to weigh out 3 pounds.
Combine the prepared fruit in a large saucepan with enough water so that the fruit is barely covered, about 3 cups.
Bring to a boil over medium-high heat then reduce to a simmer over low heat. Simmer until the apple’s skins are soft and the juices are released.
Gently mash the apples with a potato masher and continue simmering over low heat for 30 minutes, stirring occasionally. Simmer low and slow because excess heat can destroy the natural pectin.
Strain through a damp jelly bag or double layers of cheesecloth. Allow the apples to strain for several hours, or overnight. If you want clear jelly, do not squeeze the bag. Discard solids.
Prepare your canning equipment: Wash your canning jars and lids in warm, soapy water and rinse thoroughly. Place the jar rack into the water bath canner. Set the jars into the canner, add water, and boil jars for 10 minutes to sterilize. Warm your lids in a small pot over low heat. Keep jars and lids warm until ready to use.
Make your apple jelly: Measure out about 4 cups of the apple juice and pour into a saucepan. Add the sugar, lemon juice, cinnamon, nutmeg, cloves, and stir to dissolve. Bring to a boil over medium-high heat, stirring constantly, until jelly stage.
Can your apple jelly: Spread kitchen towel on the counter. Use your jar lifter to remove warm jars from canner, drain, and line up on the towel. Use your canning ladle and funnel and add the spiced apple jelly to warm jars leaving 1/4-inch headspace. Wipe the rims. Use your magnetic lid lifter to lift lids out of the warm water, center lid on the jar, and screw on band until it is fingertip tight. Use your jar lifter to place the jars back into canner leaving space in between them.
Once jars are all in canner, adjust the water level so it is at least one inch above the jar tops. Add more boiling water if needed so the water level is at least one inch above the jar tops. When adding water, use the hot water from the small pot your lids were in. Pour the water around the jars and not directly onto them. Cover the canner and bring to boil over high heat. Once water boils vigorously, continue boiling for 10 minutes.
When processing time is complete, turn off heat and allow the canner to cool down and settle for about 10 minutes. Spread a kitchen towel on the counter; remove the cover by tilting lid away from you so that steam does not burn your face. Use a jar lifter to lift jars carefully from canner and place on the towel. Allow the jars to cool for 12 to 24-hours. You should hear the satisfactory “ping” of the jar lids sealing. After 12 to 24-hours, check to be sure jar lids have sealed by pushing on the center of the lid. The lid should not pop up. If the lid flexes up and down, it did not seal. Refrigerate jar and use up within a few days.
Remove the screw on bands and wash the jars. Label and date the jars. Store your jars in a cool, dark place and use within 12 months. Yields about 4-6 pint jars depending on the natural pectin level in your apples.
Quote of the Week:
“How beautifully leaves grow old. How full of light and color are their last days.”
~ John Burroughs