Make your own free website on Tripod.com

to
Bev's Apple Stand

Recipes


Pork Chops with Apples & Onions
Enough flour to cover pork chops seasoned with salt & pepper
4 center cut pork chops about 1" thick
Vegetable oil for browning or Pam
4 medium to large thinly sliced onions (use large if you like onions)
1 large garlic clove minced
2 apples (I mix tart & sweet apples such as Rome & Red Delicious)
1/4 cup applejack (or calvados if you have it)
1/2 cup fresh apple cider
1 cup chicken soup

Preheat oven to 325 F. Heat Pam or oil in a large frying pan. Dredge pork chops in flour and shake off excess. Brown chops on both sides for about 2 minutes. Dont overcook. Remove chops to a plate, and add onions and garlic to fry pan, cook over low heat about 5 minutes until softened stirring occasionally. Peel core and slice apples and add to pan with onions and stir over medium high heat. Add the applejack and reduce heat stirring constantly to get brown bits on the bottom. Place the chops in a oven proof pan with lid. Place the onion mixture on top; add the cider and chicken soup, and cover. Place in the oven and baste occasionally. Add more soup if sauce seems too thick. Bake about 1 hour. Serves 2 to 4.


Pork Chops with Apples & Veggies
4 pork chops about 3/4" thick
2 cooking apples, peeled, cored and sliced 1/2" thick
2 medium carrots, quartered
1/2 medium cabbage cut in wedges
1 cup apple juice
1 tbsp flour
Salt & pepper to taste

Brown pork chops on both sides in a heavy skillet. Place browned chops in a baking dish. Arrange the apple slices on top of pork chops and place carrots and cabbage around baking dish. To the drippings in the frying pan, add flour and salt & pepper. Stir until browned. Add apple juice and cook until mixture boils and is slightly thickened. Pour thickened sauce over chops and veggies. Cover and bake at 325 F for 45 minutes. Serves 2-4.


Chicken Livers with Apple
1 lb chicken livers
1/4 cup flour
1 tsp salt
1/2 tsp paprika
1/2 cup butter or margerine
1 tsp quick brown sauce (use canned or bottled sauce)
1/2 cup thinly sliced onions
1 large green apple peeled and sliced
2 tbsp sugar
4 cups hot cooked rice (or noodles if you prefer)

Dredge the chicken livers in the flour flavored with salt and paprika. In a skillet heat 1/4 cup (or less) of butter and add the livers and brown sauce. Brown the livers on all sides, and cook about 10 minutes. Meanwhile, in another skillet, heat the rest of the butter and saute the onions until tender. Remove the onions and spread them on top of the livers. Using the skillet the onions were cooked in, saute the apple slices sprinkled with sugar until the apples are tender. Put the livers over hot cooked rice and place the apples over the livers. (You can deglaze the liver fry pan
with a little white wine, scraping up the brown bits, add a little butter, reduce the sauce and pour over the liver. This is not necessary, but delicious.) Serves 4.


Apple Frankfurter Casserole
2 1/2 cups sliced peeled apples (red delicious are good)
3 large sweet potatoes, boiled, peeled and sliced
1 lb frankfurters cut lengthwise, then cut in half
1/4 cup firmly packed light brown sugar
1/8 tsp cinnamon
1/4 tsp salt
1 tsp fresh lemon juice
1/2 cup buttered soft bread crumbs

Preheat oven to 375 F. In a shallow casserole, alternate layers of apple, sweet potato, and frankfurter until half the amount are used. Mix together the sugar, cinnamon, and salt and sprinkle half of the amount over the first
casserole layer. Add the remaining apples, potatoes and franks. Sprinkle the rest of the sugar mixture over it. Add the lemon juice and top with the bread crumbs. Cover and bake for 45 minutes. Uncover and bake for 10 minutes longer. Serves 6.


Apple Ham Casserole
1/4 tsp ground cloves
1/2 tsp dry mustard
1 cup soft bread crumbs
3 1/2 cups ground cooked ham preferably smoked
1 tbsp minced onion
1 egg beaten (egg beaters are fine)
1/2 cup milk (skim milk is fine)
Salt to taste (use little since ham might be salty)
3 eating apples, peeled, cored and sliced
Honey
2 tbsp butter

Preheat oven to 375 F. Mix together first 8 ingredients (you can grind the cooked ham in a food processor). Pack in a shallow baking dish. Arrange the apple slices on the mixture and drizzle the apples with a little honey and dot with butter. Bake for about 40 minutes. Serves 4 to 6.


Poulet au Kari (Curried Chicken)
1 (3 lb) chicken (or parts)
Salt & pepper to taste
2 tbsp butter or margarine
3/4 cup finely chopped onion
1/2 cup finely chopped celery (i use less, not crazy for celery)
1 tsp finely minced garlic
2 tbsp curry powder (i use less)
1 bay leaf
1 cup apples cut into small cubes
1/3 cup finely diced banana
2 tsp tomato paste
1-1/2 cups chicken broth
1/2 cup heavy cream

This chicken curry dish is a Pierre Franey recipe from the 60 Minute Gourmet Cookbook.

Sprinkle the chicken pieces with salt and pepper. Heat the butter in a heavy skillet and add the chicken skin side down. Cook until golden on 1 side about 5 minutes, and add the onion, celery and garlic. Cook briefly and sprinkle with curry powder. Add the bay leaf, apples and bananas. Cook about 5 minutes and add the tomato puree, stirring it around. Add the chicken broth and stir to blend. Cover and cook 15 minutes  or until chicken is tender. Remove the chicken pieces. Strain the sauce through a fine sieve pushing to extract as much of the solids as possible. Reheat and add the cream. Return the chicken to the sauce and bring to the boil. Serve over hot rice. I serve extra banana and apple slices along with the dish. Serves 4.


This is one of the best apple cakes I've ever done. Iits unusual because you need to make the frosting first since its needed in the batter also. It is better the next day because the first day its made its too "fresh." Bev

Applesauce Cake
1/2 lb butter
2 cups sugar
3 cups flour
1 tsp cinnamon
1 tsp nutmeg
2 cups THICK applesauce
1 3/4 tsp baking soda
1 cup chopped pecans
1 cup raisins
1 tsp vanilla fudge frosting
Vanilla Fudge Frosting:
2 cups light brown sugar
1 tsp vanilla
6 tbsp heavy cream
4 tbsp butter
1 cup confectioners sugar

Make frosting first: Place brown sugar, cream and butter in a pan. Heat slowly until mixture reaches a rolling boil.  Remove from heat, stir in vanilla and confectioners sugar. Beat the frosting until it reaches a thick coating consistency. Spoon over cooled cake. Extra frosting can be poured into a buttered pan to eat as fudge when it hardens.  Makes 2 cups.

To make the cake: Preheat oven to 325 F. Cream the butter and sugar together until very light and fluffy. Fold in the applesauce. Sift together the flour, cinnamon, nutmeg and baking soda. (Remove 1/4 cup of the flour and toss it with the raisins and pecans). Fold the flour mixture into the batter. Add the 1 tsp of vanilla frosting and fold in the raisins/nuts mixture as well. Pour into a 9" greased and floured tube pan. Bake 1-1/2 hours or until done. Cool in pan slightly before turning onto a rack to cool. When cool, frost. Can be kept for several weeks (but its so good it won't last). Top surface may not be flat, but frosting will smooth it. Serves 10-12.


Bisquick Apple Crumble
Apple Filling:
3-1/2 cups finely chopped pared apples (about 4 med) or one 21-oz can apple pie filling
1/2 cup packed brown sugar
2 tbsp Bisquick mix
2 tbsp ground cinnamon
Topping:
3/4 cup packed brown sugar
1/2 cup margarine or butter, softened
2 cups Bisquick mix
1-1/2 cups quick cooking oats

Heat oven to 375 F. Grease or Pam a 13x9x2" rectangular pan. Toss all apple filling ingredients together. Cook over low heat, stirring occasionally, until thickened, 8 to 10 minutes. Cool slightly.

Meanwhile prepare topping. Mix brown sugar and margarine; stir in Bisquick mix and oats until crumbly. Press half of the crumbly mixture in pan; top with the cooled apple filling. Top apple filling with the remaining crumbly mixture; press lightly. Bake until golden brown about 25 minutes. Serve warm or cool with ice cream if desired or cinnamon whipped cream. Serves 12.

Cinnamon Whipped Cream

Beat 1 cup chilled whipping cream, 3 tbsp sugar, and 1/2 tsp cinnamon in chilled bowl until stiff.


Chicken with Hard Cider
3-1/2 to 4 lbs of chicken
3/4 cup butter**
1 lb tart apples peeled, cored, and thinly sliced
1 cup cashews coarsely chopped
1 tsp sugar
2/3 cup hard cider

Preheat oven to 375 F. Saute chicken lightly in 1/2 cup of the butter. Place apples in a buttered shallow baking dish; top with chicken and sprinkle with nuts and sugar. Add cider and dot with the remaining butter. Cover and bake at 375 until tender, about 45 minutes. Makes 4 to 6 servings.

**If you want to cut down on the butter, saute the chicken either in a nonstick pan with a little oil or Pam, and use only about 1/4 cup butter to dot the chicken with after you add the cider.


Baked Squash with Apples
2 acorn squash
2 cooking apples
1/4 cup cashew nuts
1/4 cup maple syrup (use real maple syrup not pancake syrup)
1/4 cup butter or margarine melted

Cut squash in half crosswise. Take out seeds and strings. Dice peeled apples, and fill the squash centers. Pour syrup, melted butter and nuts over the filled squash centers. Place squash in baking pan and cover with aluminum foil. Bake at 350 for 45 minutes. Spoon drippings over squash and stuffing. If there is any leftover apples you can put in in a small baking dish and cook it along with the squash.


Cornish Game Hens with Apples
2 Cornish game hens
Salt and pepper to taste
2 tbsp butter
2 tbsp olive oil
6 tart cooking apples, peeled and cored, and finely chopped
1/4 cup heavy cream

Preheat oven to 375 F. ** Season birds inside and out with salt and pepper. In a heavy skillet or dutch oven, brown on all sides in the oil and butter. Remove the birds, and cook the apples in the remaining fat until softened. Arrange the birds on the apples and sprinkle with the heavy cream.

**Cover and cook over low heat on top of the stove, or in the oven for 30 minutes or until tender, turning occasionally. Serves 2.


Iablochnii Sup (Russian Apple Soup)
6 large tart apples
3 cups water
1 cup sugar
1 cup sour cream at room temperature
2 cups light red wine (claret or rose)
1 tbsp fresh lemon juice
Ground cinnamon (optional)

Peel and core apples. Reserve peels. Stew apples in 2 cups of water until soft. Put stewed apples through sieve. In another pan, cook peels in the remaining 1 cup of water, strain and add to the puree. Add sugar and sour cream, and mix well until quite smooth. Slowly add wine and lemon juice. Serve chilled and dust if desired with the cinnamon. Makes about 2 quarts.


New Hampshire Turnover Apple Pie
5 cups thinly sliced and peeled tart apples
Pastry for 1 crust 9" pie, unbaked (I use store bought.)
Sugar
Ground cinnamon
2 tbsp butter

Fill a 9" pie pan with apples. Roll out pastry (if you make your own). Fit over top of apples and trim the edges. Bake in a preheated 425 F oven for 25 minutes or until apples are soft. Remove from oven an turn upside down on a warm serving plate. Lift off the pie pan. Carefully scrape out the apples remaining in the crust and mix with the apples left in the pan. Mash with a spoon, add 1/2 cup sugar, 1/8 tsp cinnamon, and 1 tbsp butter. Spread apple mixture back on crust and dot with remaining 1 tbsp butter. Sprinkle with a little sugar and cinnamon. Put in a warm place until butter is melted. Serve warm with ice cream or whipped cream. Serves 6.


Pork, Applesauce & Kraut Casserole
2 onions sliced
Butter or margarine
1 (1-lb 3-oz) can of tomatoes
2 tsp sugar
Salt and pepper to taste
Dash of oregano
1 cup soft bread crumbs
2 cups apple sauce (one 1 lb jar)
1/4 cup horseradish (or a little less)
2 cups sauerkraut
6 large lean porkchops
Oil

Preheat oven to 350 F. Brown onions lightly in the butter. Add tomatoes, sugar, 1 tsp salt 1/4 tsp pepper and rest of ingredients except the porkchops and oil. Pour into a large shallow baking dish. Meanwhile brown the pork chops in a little oil in the skillet used for the onions. Sprinkle with salt & pepper to taste. Put the chops when done in the baking dish. Cover with foil and bake at 350 for 1-3/4 hours. Serves 3 to 6.


Apple Raisin Spice Cake
2 cups all purpose flour
1 cup cake flour*
1-1/2 tsp baking soda
1/2 tsp freshly grated nutmeg
1/2 tsp cinnamon
1/2 tsp salt
1/4 tsp ground cloves
1/4 tsp ground mace
1/4 tsp ground ginger
1-1/2 cups (3 sticks) butter, room temperature
2 cups sugar
3 eggs
3-1/2 cups chopped unpeeled tart green apples (or granny smith apples, or whatever you can get!)
1 cup raisins, soaked overnight in 1/2 cup bourbon and drained (Rum works as well, or whatever?)
3/4 cup chopped toasted pecans
Caramel sauce, optional (recipe below)

Preheat oven to 325 F. Butter and flour 10-inch (mine is actually 9-1/2 inch) springform pan. Sift together first 9 ingredients. Using electric mixer, cream butter and sugar until light and fluffy. Beat in eggs 1 at a time. Gradually fold in dry ingredients. Fold in apples, raisins and pecans (and candied fruit if to be a fruitcake, but don't get too excited with the candied fruit stuff, okay? But do it to taste). Spread batter in prepared pan. Bake until tester inserted in center comes out clean, about 1 3/4 hours. Cool cake completely.

*If cake flour is unavailable substitute by measuring 1 cup flour less 2 tablespoons and sifting it twice.

Caramel Sauce

In a medium saucepan combine 1/4 cup margarine or butter and 1/2 cup chopped pecans. Cook and stir over medium heat about 5 minutes or till the pecans are toasted and the margarine is light brown. Stir in 1 cup packed brown
sugar and 1 cup whipping cream. Bring mixture just to boiling, stirring constantly over low heat. Simmer the mixture, uncovered, for 2 minutes. Cool slightly. Makes 1-3/4 cups sauce.

Have "baked" this recipe in a wok with excellent results. Just get it steaming, cover and bake for the same time! (1 & 3/4 hours) Test with a toothpick. Very moist! For a fruitcake, (as stated before) just add some candied fruit. Best fruitcake you ever ate!


Apple Brown Betty with Hard Sauce
6 slices cinnamon raisin bread
6 to 8 apples, 1/2-inch dice
6 eggs
4 cups milk
1/2 cup sugar
1 tsp cinnamon
1/4 cup molasses
1 tbsp vanilla extract

Preheat oven to 350 F. Cube raisin bread, and mix with apples. Spread evenly in a 9 x 9-inch baking dish. In a bowl mix eggs with milk, sugar, cinnamon, molasses, and vanilla to combine well. Pour over the bread and apples. Bake for 18 to 22 minutes until set. Remove and let cool. Serves 4.

Hard Sauce:
4 oz butter, melted
4 oz powdered sugar
4 oz Moonshine (or Bourbon)

Combine all ingredients and mix well.


Catherine's Applesauce Cake
3 cup warm unsweetened applesauce (fresh made is best!)
4 tsp baking soda
3 cup brown sugar
1 cup shortening
2 tsp baking powder
3 cup flour
2 eggs
2 tsp cinnamon
1 tsp cloves
1 tsp nutmeg
1 tsp salt

Add baking soda to warm applesauce and stir gently to blend. (The applesauce will "foam" when the baking soda is added, so use a slightly bigger container than 3 cups.) Set aside. In large mixing bowl, cream together brown sugar and shortening. Sift together baking powder, flour, cinnamon, cloves, nutmeg and salt. Add eggs to dry ingredients and beat until blended. Gently add in applesauce/baking soda mixture. Mix until combined. Pour into lightly greased bundt or tube pan and bake at 350 F for 1 hour. Serve each slice topped with Lemon Sauce.

This cake is even better the second day and after being refrigerated. But it can also be served warm or room temperature. The sauce is best warmed for serving on chilled cake.

CFF Shared by Leilani Devries from Great Aunt Catherine

Lemon Sauce
1/2 cup sugar
1 cup boiling water
2 tbsp butter
1-1/2 tbsp lemon juice
1 tbsp cornstarch
1/8 tsp salt
1/8 tsp nutmeg or more to taste

Mix sugar, cornstarch, salt and nutmeg. Gradually add water and cook over low heat until thick and clear. Add butter and lemon juice; blend. Serve warm over Catherine's Applesauce Cake.

CFF Shared by Leilani Devries from Great Aunt Catherine
 
 


 
 


 


 

Webpage designed by:Leilani Devries.
Editor:Bev Schneiderman