Salads

 

spinach topped with slivered almonds and mandarin orange slices.

Spinach topped with dried cranberries, Stilton cheese and toasted sunflower seeds.

Halved cherry tomatoes, hard-boiled eggs quarters, salt and pepper on a bed of spinach.

Quartered hard-boiled eggs, diced red onion, garlic croutons and spinach.

Sliced Granny Smith apples, craisins, feta cheese and sliced almonds on a bed of  spinach.

Sliced pears, pecans, craisins, goat cheese and spinach. 

source: Susannah's Kitchen

Apple Slab Pie

1 1/2 C all-purpose flour
1 1/2 Tbsp white sugar
1/2 C shortening
1/4 tsp salt
1/2 tsp baking powder
2 egg yolks, beaten
4 Tbsp water
8 apples- peeled, cored, and cut into thin wedges
2 Tbsp lemon juice
2 Tbsp all-purpose flour
1 3/4 C white sugar
1/2 tsp ground cinnamon
1/4 tsp nutmeg
1/8 tsp ground cloves
2 Tbsp butter
1 cup all-purpose flour
1 tsp ground cinnamon
2/3 C brown sugar
2/3 C butter


Preheat oven to 350 degrees. In a large bowl, combine flour, sugar, salt, and baking powder. Cut in shortening until mixture resembles coarse crumbs. Mix egg yolk and water together and mix in flour until it forms a ball. Roll out to fit the bottom of a 10 x 15 pan.

In a large bowl, combine apples, lemon juice, 2 Tbsp flour, sugar, cinnamon, nutmeg, and cloves. Pour filling into pie crust and dot with 2 Tbsp butter.

In a medium bowl, combine 1 C flour, 1 tsp cinnamon, 2/3 C brown sugar, and 2/3 C butter. Cut in butter until crumbly, then sprinkle over apples.

Bake in the preheated oven for 60 minutes, or until topping is golden brown.

Source: Sunny Days with my Loves

Apple Spice Cake

10 cups all purpose flour

8 tsp baking soda
1 tbl salt
4 tsp cinnamon
2 tsp cardamon and/or nutmeg
2 cups oil
3 cups brown sugar
3 cups white sugar
1 cup honey
4 tsp vanilla
8 eggs
8 cups applesauce (chunky home made is best!)

Spray nonstick spray into three 9 X 12 size pans. Mix oil and sugar well. Add eggs, honey and vanilla and mix well. Mix with dry ingredients alternating with applesauce until all is incorporated. Bake at 350 for 40-45 minutes. When cool, dust with powdered sugar.

Makes 50 servings

Source: Cooking for a Crowd

Kale Salad with Apple

8 -10 bunches  kale washed, trimmed of tough stem and thinly sliced into ribbons (chiffonade)
3 – 4 apples (your favorite variety, cored, peeled and diced – we like Granny Smith or another tart apple)
1 bunch celery, diced

Dressing:
1/4 cup of fresh lemon juice

1/4 cup of honey
1/2 cup of olive oil
7 cloves of garlic smashed and finely diced
1 tsp salt and pepper
Whisk the ingredients for the dressing


Thirty minutes before serving, add apples and celery to sliced kale. Pour dressing over kale mixture and gently “massage” dressing into the leaves for 5-7 minutes until kale is gently wilted.

Source: Cook for a Crowd

Muffins

Basic Recipe

These muffins are less sweet than are popular now, and were often serve with dinner instead of rolls.

4 cups All Purpose Flour

1/2 cups Sugar

2 Tab. Baking Powder

1 tea. Salt

1/2 cups margarine, shortening, oil or butter

2 eggs

2 cups milk

Preheat oven to 400F.

Mix together all the dry ingredients into a bowl. Add in margarine, eggs (unbeaten) and milk. (If margarine is not soft, use a pastry blender and cut the margarine into small pieces.)  Stir with a spoon just until flour is moistened and ingredients blended. The batter will be lumpy. Fill lined or well greased muffin

cups 2/3 full. Bake 400F oven 20-25 minutes, or until golden brown.

Makes 2 dozen.

Variations:
Whole Wheat: Use 2 cup All Purpose and 2 cup whole wheat flour and 4 tea. Baking powder.

Buttermilk: Use only 2 cups flour and 4 tea. Baking powder. Add in 1/2 tea. Baking soda and substitute buttermilk for the milk.

Sweet Muffins
3 cups All purpose Flour
1 cup sugar
4 tea Baking powder
1 tea. Salt
1/2 cups margarine, shortening, oil or butter
2 eggs
1 cup milk

Preheat oven to 400F.

Mix together all the dry ingredients into a bowl. Add in margarine, eggs (unbeaten) and milk. (If margarine is not soft, use a pastry blender and cut the margarine into small pieces.)  Stir with a spoon just until flour is moistened and ingredients blended. The batter will be lumpy. Fill lined or well greased muffin

cups 2/3 full. Bake 400F oven 20-25 minutes, or until golden brown.

Makes 2 dozen.

Variations:
Blueberry: At the last minute fild in 2 cups well drained fresh blueberries and 1/4 tea. Nutmeg

Orange Honey: Add 2 more eggs. Place in the bottom of each muffin cup 1 tea honey and a thin slice of unpeeled orange, cut in quarters. Spoon batter on top Serve upside-down.

Apple: Add 1 tea. Cinnamon, and 1 cup grated raw apple or applesauce. Bake 25-30 minutes. Mix together 2/3 cups brown sugar, 2/3 cups chopped nuts and 1 tea. Cinnamon. Sprinkle on top while still warm.

Maple Syrup: Substitute 1 cup maple syrup for the milk.

Apple Harvest Baked Oatmeal | Breakfast Freezer Meals

10 Cups Dry Old Fashioned Oatmeal
3 Cups Sugar
1 Tablespoon All Spice
4 Teaspoons Baking Powder
2 Teaspoons Salt
2 Tablespoons Vanilla
2 Diced Apples, peeled
2 Cups Raisins
8 Eggs
1 Cup melted butter
10 Cups Milk

Mix the dry ingredients of old-fashioned oatmeal, sugar, All Spice, baking powder, and salt in a large mixing bowl. In separate mixing bowl mix the wet ingredients of vanilla, diced apples, Raisins, eggs, melted butter, and milk. Once both bowls are completely mixed combined the bowls and mix together.
Fill four 9×13 baking pans with the Apple Harvest Baked Oatmeal Mixture.
Bake all four 9×13 baking pans of baked oatmeal at 350 for 30 minutes. Once baked and then cooled you can cut the baked oatmeal and freeze as individual servings to heat up on a later day. Or you can freeze the entire 9×13 pans (wrapping in foil and plastic wrap) to reheat on another busy morning. The single portions are quick to heat up in the microwave. To reheat a defrosted 9×13 pan just remove the foil and plastic wrap, and place it bake in the oven at 350 for up to an additional 30 minutes.

Source: Large Family Table

Crockpot Apple Butter

10 pounds apples - peeled, cored and sliced
3 cups granulated sugar, brown sugar, lightly packed, or a mixture
1 1/2 Tab. ground cinnamon
3/4 teaspoon grated nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon salt
1 1/2 Tablespoon vanilla

Place the apples in a slow cooker. Add sugar, cinnamon, nutmeg, cloves and salt.
Cook in slow cooker on low for about 10 hours, stirring occasionally, until the mixture is thickened and dark brown.
Uncover, stir in vanilla and continue cooking uncovered on low for about 2 hours.
Use an immersion blender to puree the apple butter until smooth.
Spoon the mixture into containers, cover and refrigerate for up to two weeks or freeze.

Slow Cooker Cinnamon Applesauce

10 lbs. fresh apples, peeled, cored and cut into chunks
1 1/2 cups apple juice, apple cider or water, optional
1 cup brown or white sugar, optional
2 Tbsp. cinnamon (leave out for plain applesauce)

Place the apples in your slow cooker.

Sprinkle with sugar and cinnamon.

Pour in the juice.

Stir so everything is well combined.

Cook for 4 hours on high or 8 hours on low.

Uncover, and with a potato masher or  blan immersion blender, mash the applesauce until you get the consistency you want. 

Let the applesauce cool for 30 minutes if you would like to serve it warm, or chill in the refrigerator until you are ready to serve.

This recipe makes about 16 cups of applesauce.

Store leftover applesauce in a large mason jar in the refrigerator for up to 1-2 weeks, or freeze in plastic freezer bags that will lay flat. Defrost as needed.