Apple Recipes

Applesauce Cake and Caramel Frosting

4 c. sifted flour
4 tsp. baking soda
1-1/4 tsp. salt
2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. cloves
2 T. cocoa
1 c. oil
2 c. sugar
3 c. heated unsweetened applesauce
1/2 c. raisins
1/2 c. chopped pecans

Sift the first 7 ingredients together. Combine oil and sugar in a large mixing bowl. Beat until well blended. Stir in hot applesauce and blend thoroughly. Add dry ingredients and blend well. Stir in raisins and nuts. Pour into two greased and floured 9" x 9" x 2-inch pans. Bake at 400� for 15 minutes. Reduce heat to 375� and bake 15 minutes more.

Caramel Frosting:

1/2 c. butter
1 c. firmly packed dark brown sugar
1/4 c. milk
2 c. powdered sugar

Melt 1/2 cup butter in a saucepan. Add 1 cup firmly packed dark brown sugar. Bring to a boil and boil for 2 minutes. Remove from heat and add 1/4 cup milk. Return to heat and bring to a full boil. Cool to lukewarm. Add 2 cups powdered sugar. Frost.

Apple Crisp

6 c. sliced apples (about 2 lbs.)
1 T. lemon juice
1/3 c. flour
2/3 c. rolled oats
1 c. brown sugar
1/3 c. butter

Arrange apples in greased baking dish and sprinkle with lemon juice.

Mix flour, oats and sugar. Cut in butter until mixture resembles coarse bread crumbs; sprinkle over apples.

Bake at 375�. until apples are tender and topping is lightly browned (35 to 40 minutes). 6 servings.

Apple-Glazed Pork Roast

4 lb. pork loin roast
6 apples
1/4 c. apple juice
3 T. sugar, brown
1 tsp. ginger, ground

Rub roast with salt and pepper. Brown pork roast under broiler to remove excess fat; drain well.

Core and quarter apples. Place apple quarters in bottom of crockpot. Place roast on top of apples.

Combine apple juice, brown sugar, and ginger. Spoon over top surface of roast, moistening well. Cover and cook on Low 10-12 hours, until done.

Caramel Apple Dumplings

2 T. butter or margarine
1-1/2 c. brown sugar
1-1/2 water


1-1/4 c. flour
1/2 c. sugar
2 tsp. baking powder
1/2 tsp. salt
1/2 c. milk
2 T. butter or margarine
2 tsp. vanilla
1/2 c. chopped apple

In a skillet, heat the unsoftened butter, brown sugar and water to boiling. Reduce heat to simmer. Meanwhile, mix together all dumpling ingredients. Drop by tablespoonfuls into the simmering sauce. Cover tightly and simmer 20 minutes. Do not lift lid. Serve with ice cream if desired.

Dried Apples

Wash, peel, and core apples. Cut into rings or slices 1/8-inch to 1/4-inch thick. Spread slices on tray or screen and place in direct sunlight, moving as necessary to stay in the sun's path. To keep out insects, lay a screen or nylon net over the apples. Turn the apple slices occasionally to allow even drying. Bring trays indoors overnight. Sun drying in the open air takes anywhere from 2-3 days, so plan to dry apples when the weather is going to be clear.

Place dried apple slices in a heavy-duty plastic bag, seal tightly, and refrigerate for two days. Check again for dryness. If apple slices show moisture when cut and squeezed, spread on trays and heat in 150 degree oven for 30 minutes. Let cool.

Pack into freezer bags and freeze for 48 hours. Bags may then be removed from freezer and stored in a cool, dry place or leave bags in freezer, if desired.

Praline Apple Dumplings

3 c. plain flour
3/4 tsp. apple pie spice
3/4 tsp. salt
1-1/2 c. water
1 c. shortening
1 c. brown sugar, packed
6-8 T. cold water
2 T. butter or margarine
6 small cooking apples
1 tsp. vanilla
1/3 c. sugar
1/4 c. chopped pecans
Melted butter or margarine Sugar

In medium bowl, combine flour and salt. Cut in shortening; add cold water, one tablespoon at a time, and mix with a fork until moistened. Form into a ball. Place on lightly floured surface. Roll into an 18x12-inch rectangle. Cut into six 6-inch squares.

Peel and core apples. Place an apple upright in center of each pastry square. Combine sugar and apple pie spice. Fill center of each apple with sugar mixture. Moisten edges of each pastry square. Fold corners of each square to center over apple. Seal edges by pinching together. Place in ungreased 13x9-inch baking pan. Set aside.

Preheat oven to 400 segrees. In saucepan, combine water and brown sugar. Cook over medium heat until sugar is dissolved, stirring constantly. Bring to a boil. Remove from heat, stir in margarine, vanilla and pecans. Pour around dumplings in pan. Bake for 35-45 minutes or until golden brown.

Before cooling, brush lightly with melted margarine and sprinkle with sugar. Spoon sauce over dumplings.

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