Does anyone have a simple recipe with apples? Thanks!?

Question

WI have received a lot of apples from a family friend who owns an apple orchard. I was just wondering if anyone knew some easy recipes for an apple dessert. I want to make something for my family tomorrow so that they can enjoy. Thanks!

Answer 1

Apple crumble. Can't get much simpler. You must be southern hemisphere. Its not apple season around these parts.

Answer 2

Waldorf Salad 3 or 4 apples, unpeeled, cut from the core, and chopped into bite size pieces (about 3 cups) 1 tablespoon lemon juice 1/3 cup raisins 2/3 cup chopped celery 1/3 cup walnuts (optional) 1/3 cup mayonnaise 1 tablespoon sugar Don't bother peeling the apples unless their skins are really unattractive. Cut up 3 or 4 of them, until you get about 2-1/2 or 3 cups of chopped apples. Sprinkle the lemon juice over the apples. The acid in the lemon juice prevents the apples from turning brown. The raisins will taste best if you plump them first. Do this by measuring them into a cereal bowl and adding enough warm tap water to cover them completely. Allow them to sit for a few minutes, absorbing the water, and softening up. Drain them very well when you need them. I actually squeeze them to make sure they are very dry. Chop up the celery, it should take about 2 stalks or so. Add black walnuts .. or .. you can use regular walnuts or omit them completely if you don't have any handy. Mix everything together in a medium sized bowl with the mayonnaise and sugar, coating all of the ingredients with the mayonnaise. It is now ready to serve, or you can chill it overnight and serve it tomorrow instead. This is so crunchy and chewy, it is perfect contrast for a meal which is soft, or easy to chew. This recipe serves 6.

Answer 3

FRESH APPLE CAKE

2 cups flour
2 teaspoons baking soda
2 cups apples, pared, cored and quartered
1/4 cup Crisco
1/4 cup butter, melted
1 cup sugar
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon vanilla extract or 1 tablespoon dark rum
1/2 teaspoon nutmeg
1/4 teaspoon ground ginger (or 1 teaspoon freshly grated)
1/4 teaspoon ground cloves
1 cup raisins
1 1/4 cups whole pecans

Preheat oven to 350F degrees.
In the bowl of a food processor, process pecans very briefly by pulsing twice to leave nearly whole pieces. Add 1 cup peeled and cored apple pieces along with salt, sugar, vanilla, baking soda, cinnamon, nutmeg, ground cloves and ginger. Process briefly so that chunks remain. Add second cup of apples, processing one pulse only. This provides two different consistencies for the apples. Add raisins and melted butter. Pulse once.

Add flour and process only until combined; some lumps will remain.

Turn into a well greased and floured (or use Baker's Joy) 9x9x2 inch baking pan.

Variation: May add up to 1/2 cup coarsely chopped apples and nuts to top before baking. Keep the layer of apples and nuts light so it won't stop cake from rising.

Bake 40 to 50 minutes or until a toothpick inserted in center comes out clean.

Serve with whipped cream flavored with a little vanilla or rum and a sprinkling of cinnamon sugar.

Answer 4

Easy Apple Crunch

6 cups sliced tart apples, peeled or not
1 cup sifted all-purpose flour
1/2 to 1 cup sugar, depending on tartness of apples
1 teaspoon baking powder
1/2 teaspoon salt
1 egg
1/3 cup melted butter
1/2 teaspoon ground cinnamon

PREPARATION:
Butter an 8-inch square baking dish. Arrange sliced apples in the prepared baking dish.
In a bowl, combine flour, sugar, baking powder, salt, and egg; blend well. Sprinkle mixture over apples. Drizzle melted butter evenly over crumb mixture.
Sprinkle with cinnamon. Bake at 350° for 30 to 40 minute. Serve warm, with ice cream or whipped topping.

Answer 5

Apple Turnovers

Buy high quality frozen puff pastry dough at the grocery store. Thaw it partially, and upend a bown 6-8 inches in diameter to cut circles out of the dough. Spread circles on parchment lined sheet pan.

Peel, core, and cut the apples into small pieces (1/2" max.) Toss with granulated sugar (about 1/4 cup sugar to every 4 apples or so), cinnamon, nutmeg.

Place in middle of puff circles, and fold the edges into a "purse" or place mix on one side in semi-circle, and close into a half moon shaped turnover. Brush with 1 egg, beaten. Sprinkle tops with more granulated sugar for that crispy, shiny crust. Cut vent holes in each turnover/purse.

Bake 300* F with fan (or 325* F no fan) for about 15 or so minutes. Just pull when tops are golden brown, and mix is bubbling

Answer 6

My mother loves it when I grilled pork chops with apples. All you do is grilled the pork chops with your favorite seasonings and make mash potatoes with spinach. Then you make an apple sauce to go with the pork chops and potatoes. You use the same recipe that you use when you make apple pie filling, except you cut the recipe in half and boil in a pot about medium heat. I prefer the apples to be soft, but just cook it until you are satisfy with the taste.

Answer 7

Hi !!!
I have two recipes for you...

Cinnamon Baked Apples

INGREDIENTS:
1 1/2 cups water
1/3 cup sugar
5 tablespoons red hot cinnamon drop candies
3 tablespoons light corn syrup
6 cooking apples
2 tablespoons butter
6 tablespoons raisins
whipped cream

PREPARATION:
In a small saucepan combine water, sugar, red hot cinnamon drops, and corn syrup; heat over medium heat until candy dissolves. Meanwhile peel apples about 1/3 of the way down from the top. Core but do not cut all the way through bottom.
Place apples in a 9-inch square baking dish. In the center of each apple place 1 teaspoon butter and 1 tablespoon raisins. Pour syrup over apples. Bake at 400° for 35 to 45 minutes, basting frequently with syrup, or until apples are tender. Serve warm or cold, topped with whipped cream.

---------AND...

Killer Baked Caramel Apples

Serves 4

4 Fuji or similar apples
2 Caramels per apple, 3 if the apples are large.
1 tsp per apple, light brown sugar
1 dollop butter per apple
1 store bought, frozen unbaked pie shell
1 marshmallow per apple

Wash the apples. Core the center out but not clear through to the bottom. Leave about 1 inch of the bottom there so the caramel does not leak out of the bottom. Spray a 9 x 9 inch glass baking dish with vegetable oil and set aside. Use a vegetable peeler to peel three wide strips from the top of the apple to the bottom. Place the caramels, brown sugar and butter, in that order, in the center of the apple. Put the apples in the baking dish and bake in a 350 degree, preheated oven for about 40 minutes. While they are baking, use the unbaked and thawed pie shell to make decorations for the apples. Cut strips, similar in shape to long, narrow leaves, about three inches long. Also cut smaller leaves that look like the leaf attached to the top of a real apple. Bake the smaller leaves on a cookie sheet; two per apple, until brown while the apples are baking. (Set the larger leaves aside.) When the 40 minutes are up, remove the baking dish from the oven. Carefully place three of the unbaked long pie dough leaves down the side of each apple, tucking one end slightly into the open top. Now lightly poke a marshmallow on the top and return the apples to the oven for approximately 12 minutes or until the pie dough turns golden brown. Remove from the oven and let sit for 3 minutes. Remove from the baking dish and serve while hot.

This is super with French vanilla ice cream!! If you like cinnamon, place three or four cinnamon candy hearts in the center with the other ingredients. WOW!

Answer 8

get a ready made pie crust (2 pack by the fridge cookies) from the store in a large bowl mix one tablespoon cinnamon 1/2 cup sugar one teaspoon lemon juice splash of vanilla and one teaspoon flour mix and put in to a pie tin with one pie crust on the bottom take the other one and slice and put on top. Bake at 350 for 45-min.

Another way is mix the apples the same way but put the mix in a crock pot for four hours 'till apples are soft take uncooked biscuits and drop on top leave in the crock pot 'till the biscuits are done and serve.

Answer 9

SWEET AND CHUNKY APPLE BUTTER

Editor's note: This recipe is excerpted from The Complete Book of Year-Round Small-Batch Preserving, by Ellie Topp and Margaret Howard. We've also added some tips of our own below.
To read more about canning, click here.

This fruit butter makes a quick dessert. It's also a great snack on bread or toast. We use it in a low-fat recipe for a moist and chunky apple butter spice cake. We have found preserving in half-pint (250 mL) jars convenient, since that recipe calls for that amount of apple butter. But if you use larger jars, you'll have lots left for other uses.

2 lb (1 kg) McIntosh apples, peeled and cored (6 large apples)
2 lb (1 kg) Granny Smith apples, peeled and cored (4 large apples)
1 cup (250 mL) apple cider
2 cups (500 mL) granulated sugar
2 tbsp (25 mL) lemon juice

1. Cut McIntosh apples into 1-inch (2.5 cm) pieces. Cut Granny Smith apples into smaller dice.

2. Combine apples and cider in a very large stainless steel or enamel saucepan. Bring to a boil over medium-high heat, stirring occasionally. Reduce heat and boil gently for 20 minutes or until mixture is reduced by half.

3. Stir in sugar and lemon juice. Return to a boil, reduce heat, and boil gently for about 25 minutes or until mixture is very thick. There should still be some tender apple chunks remaining. Remove from heat.

4. Ladle into sterilized jars and process as directed for Shorter Time Processing Procedure.

Variation: Spiced Apple Butter
Add 2 tsp (10 mL) ground cinnamon and 1/2 tsp (2 mL) each ground cloves and allspice with the sugar.

Extra! Tips from Epicurious:
• This recipe uses a mix of two varieties of apples for greater flavor. "If these types are not available in your area, go for what's fresh and local," says Topp. "This might change the texture of the butter slightly, but starting with quality fruit is the most important thing."

• "This sweet spread does not need to be processed as long as a relish or pickle recipe," says Topp. "The sugar does most of the preserving — you just need to briefly boil the jars to kill off any contaminants that might have gotten in during filling."

Makes 7 cups (1.75 L).

Reprinted with permission from The Complete Book of Year-Round Small-Batch Preserving
© 2001
by Eleanor Topp and Margaret Howard
Firefly Books Ltd.


Epicurious.com © CondéNet, Inc. All rights reserved.

Answer 10

Try this: 3cups chopped apples, 1 1/2 cup mayonnaise or miracle whip, 1/2 cup sugar, 1 teaspoon lemon juice, 2 cups mini marshmallows
stir the mayo, sugar, lemon juice together, then add the apples and marshmallows
What could be simpler?

Answer 11

Plain baked apples are yummy. Cut out the core and fill with brown sugar and a little butter then bake until tender. Serve with whipped cream or vanilla bean ice cream.