Does anyone have any good recipes for a TON of apples??!?

Question

THANKS

I mean actual recipes, not just the name of them..lol

thanks

Answer 1

Crumb-Topped Apple Slab Pie

2-1/4 cups all-purpose flour
3/4 teaspoon salt
2/3 cup butter-flavored shortening
8 to 10 tablespoons cold water
2/3 cup sugar
1/3 cup all-purpose flour
1 teaspoon ground cinnamon
3-1/2 pounds tart cooking apples (such as Rome Beauty or Granny Smith), peeled, cored, and cut into 1/4-inch-thick slices (10 cups)
Crumb Topping

Directions
1. Line a 15x10x1-inch baking pan with 18-inch-wide foil, extending the foil up over the edges of the pan; set aside. For dough: In a large bowl, stir together the 2-1/4 cups flour and the salt. Using a pastry blender, cut in shortening until mixture resembles coarse crumbs. Sprinkle 1 tablespoon of the cold water over part of the flour mixture; gently toss with a fork. Push moistened dough to side of bowl. Repeat, using 1 tablespoon cold water at a time, until all of the flour mixture is moistened. Using your fingers, gently knead the dough just until a ball forms.

2. Preheat oven to 375F. On a lightly floured surface, roll dough into a 19x13-inch rectangle. Wrap it around the rolling pin; unroll it into the prepared baking pan. Ease dough into the pan and up the sides, being careful not to stretch it. Trim dough to 1/2 inch beyond edge of pan. Fold dough edge over and flute as desired.

3. In an extra-large bowl, combine sugar, the 1/3 cup flour, and the cinnamon; add apples. Toss lightly until apples are coated. Spoon apple mixture into dough-lined pan; spread evenly. Sprinkle with Crumb Topping (pan will be full).

4. Bake for 40 to 45 minutes or until apples are tender. If necessary to prevent overbrowning, cover top with foil for the last 5 to 10 minutes of baking. Cool slightly in pan on a wire rack.

5. Serve warm or cool completely. Cut into rectangles. Makes 25 servings.

6. Crumb Topping: In a large bowl, stir together 1 cup quick-cooking rolled oats, 1 cup packed brown sugar, and 1/2 cup all-purpose flour. Using a pastry blender, cut in 1/2 cup butter until topping mixture resembles coarse crumbs. Stir in 1/2 cup chopped pecans.

7. To Bake Ahead: Bake and cool as directed. Cover and let stand at room temperature for up to 24 hours; or chill for up to 3 days. Return to room temperature before serving.

Sweet Apple Gazpacho

3 6-oz. cartons vanilla low-fat yogurt
2 medium Granny Smith apples, peeled, cored, and cut up
1 medium cucumber, peeled, halved, seeded, and cut up
3/4 cup apple juice or cider
1 Tbsp. packed fresh mint leaves
1 fresh jalapeno chile pepper, seeded and cut up* (optional)
1/4 tsp. salt
Fresh mint (optional)
Purchased pizzelles or other cookies (optional)

Directions
1. In food processor or blender combine yogurt, apples, cucumber, apple juice, mint, jalapeno, and salt. Cover and process or blend until mixture is nearly smooth. (If container is too full, process or blend half of the mixture at a time.) If desired, garnish each serving with mint and serve with pizzelles. Makes 8 (1/2-cup) servings.

2. *Note: Because hot chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with chiles as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the chile peppers, wash your hands well with soap and water.

Apple-Apricot Chutney

Directions
Apple-Apricot Chutney: In a medium saucepan stir together 1/2 cup packed brown sugar; 1/4 cup white wine vinegar; 1 small clove garlic, minced; 1/2 teaspoon grated fresh ginger; and 1/4 teaspoon ground cinnamon. Stir in 2 cups peeled, cored, chopped tart cooking apples (about 2 medium); 1/2 cup snipped dried apricots; and 1/4 cup chopped onion. Bring to boiling; reduce heat. Cover and simmer for 10 minutes. Uncover and boil gently about 15 minutes more or until only a small amount of liquid remains. Remove from heat. Cool slightly. To serve, transfer to a serving bowl. (Or to store, transfer to a refrigerator container. Cover and chill in the refrigerator for up to 2 days. To serve, let stand at room temperature for 30 minutes.) Makes about 1-1/3 cups.

Make extra to give as gifts - goes great with pork.

Apple Butter Hotcakes

1/2 cup butter, softened
1/4 cup honey
1/4 teaspoon ground cinnamon
1 12-ounce package frozen pitted light or dark sweet cherries
1/2 cup cherry jam or cherry preserves
1 teaspoon finely shredded orange peel
1-1/2 cups packaged regular or buttermilk pancake mix (not complete pancake mix)
3/4 cup milk
2 tablespoons cooking oil
2 eggs, lightly beaten
1/2 cup purchased apple butter

Directions
1. For flavored butter, in a small mixing bowl, use a small whisk to combine butter, honey, and cinnamon. Whisk until well combined; set aside.

2. For cherry sauce, in a medium saucepan, combine frozen cherries, cherry jam, and orange peel. Bring to boiling over medium heat, stirring frequently; reduce heat. Simmer, uncovered, for 10 minutes or until sauce has thickened slightly. Cover and set aside; keep warm.

3. In a medium bowl, stir together pancake mix, milk, oil, eggs, and apple butter. Stir just until moistened (batter should still be lumpy). For mini-size hot cakes, spread about 1 tablespoon batter into a 1-1/2-inch circle onto a hot lightly greased griddle or heavy skillet. (For standard-size hot cakes, spread about 1/4 cup batter into a 4-inch circle.) Cook over medium heat about 2 minutes on each side or until hot cakes are golden brown, turning to second sides when hot cakes have bubbly surfaces and edges are slightly dry. Serve warm with flavored butter and cherry sauce.

4. Makes 32 to 40 mini-size or 8 to 10 standard-size hot cakes

Answer 2

Apple Crisp: peel & slice 4-5 apples & layer in bottom of greased square pan.
Topping: mix together 3/4 C brown sugar, 1/2 C flour, 1/2 C oats, 3/4 tsp vanilla, 3/4 tsp nutmeg, 3/4 tsp cinnamon, 1/3 C softened margarine. Sprinkle topping over apples & bake 30 min. on 375 degrees.

I always double the topping recipe and use a 9X13 pan filled with 6-7 cut apples. This dessert goes quickly at our house.

Answer 3

Take the TON of apples and put them ALL through a juicer and extract ALL the juice. Put the juice into a large vat and add a LOT of Champange yeast and cap tightly with a vapor lock to alow for the escape of the gases. Let it sit for about 6 weeks, bottle up your apple wine and drink at your leisure, after letting it age for a month or two. You can let SOME of it age for a couple of years to turn into vinegar, it's the BEST vinegar you'll ever get.

BB,
Raji the Green Witch

Answer 4

I asked Kerr and she had this old time recipe for Apple Catsup:

Peel & quarter 12 tart apples; stew till soft in as little water as possible, put through colander. To a quart of apples add 1 cup of sugar, 1 tsp pepper, 1 tsp cloves, 1 tsp mustard, 2 tsp cinnamon, and 2 medium chopped onions. Stir all together, adding 1 tsp salt and 2 cups of vinegar. Boil 1 hour and seal in jars.

Answer 5

APPLE FRITTERS

1 egg, beaten
1 c. milk
1 c. finely chopped or grated apple, unpeeled and cored
1/4 c. sugar
1/4 tsp. salt
1 tsp. grated orange peel
3 tbsp. orange juice
1/2 tsp. vanilla
2 c. flour
1 tbsp. baking powder
Vegetable oil for frying
Sifted confectioners' sugar

Mix beaten egg, milk, grated apple, sugar, salt, orange peel, orange juice and vanilla. Stir together flour and baking powder; fold into egg mixture, stirring just until the flour is moistened. Drop batter by teaspoon into hot 350 degree oil and fry until deep brown, about 3 or 4 minutes, turning once. Drain fritters on paper towels.

Sift confectioners' sugar over top or put sugar in a bag and add fritters and shake to coat. Yield: about 40 Apple Fritters.

Answer 6

I cook up my apples to make apple juice. Then I put the pulp through a sieve, give the apple juice to my son because he loves it and freeze the pulp in portions to make applesauce cake later. Takes care of the big rush of apples. I freeze the apple juice in those plastic juice containers (with the plastic lid to open). He brings them home, puts one in the fridge and the rest in the freezer to use when he wants. The ladies in my rubber stamping group love the applesauce cake I make with the pulp. I do the same thing with my Asian Pears.

Answer 7

one of my favorites is apple butter,
after you have made all the pies, cakes, and crisp, that you could possibly want to.

peel and quarter your apples, cook with a minimum of water,
I usually use the largest pot I can find, which for me is a crab pot.
and cook until you can stir into a sauce. that would be apple sauce,
and since it depends on how many apples you are cooking, sweeten with sugar to taste,
add cinnamon, and nutmeg to taste, and cook into a butter.
I season it similar to the same way that I do my pumpkin pie filling.
although I prefer to put this up in Jars, you can keep it in the freezer.
it is wonderful on toast,
but the way that my family hollers for me to use it is,

and please do not share this with anyone, it is a secret family recipe.

I spice my sugar cookie recipe with cinnamon, and nutmeg. and bake several of them in the size of large pancakes.

layer the cookies with Apple butter as a filling, and let set until the Apple butter has soaked into the cookies.
since these seldom last for the best results, they are best after a couple of day. i make several of them.

all of my nieces, and nephews want these for Christmas presents.
and my son ask for it every time I go to visit.

Answer 8

Take one ton of apples, peel and core, and cut into 1/8's.
Mix 640 pounds of unsweetened butter, with 1,000 pounds of sifted flour. Cut butter into the flour until the consistency of small peas. Mix in 8 dozen eggs, and 8 cups of lemon juice, and mix into flour mixture. Blend in just enough water to be able to force dough into a ball. Chill for two hours.
Roll 1/2 of dough out into a 10 foot pie pan. Pour apples into crust, and sprinkle 500 pounds of white sugar . Sprinkle 5 pounds of cinnamon over the sugar, and cut pieces of butter over the top, about 200 pounds.
Roll out remaining dough to make the top crust and place over the top of pie. Crimp edges, and brush milk over the top, then sprinkle with another 50 pounds of sugar.
Bake in a 350 oven for 22 hours.. Serve warm, with vanilla ice-cream, cheddar cheese, or dairy cream.

Note, just a sprinkle of mace will really bring out the best in this pie..

Answer 9

If you have a wine press and pressure canning equipment, home canned apple juice would be nice.

If you don't, make a pie or two. Save a dozen or so for eating. And call Second Harvest. Senior citizens and homeless could use some nourishment.

Answer 10

This is a really good apple cake recipe that we have had in our family for years! I used to live in Ohio we always would go apple picking around this time and this cake was what I always made! We also picked a ton of apples like 4 bushels lol

Apple Cake
1 c oil
2 c sugar
3 eggs
mix together

add
3 c of flour
1 tsp baking soda
1 tsp cinnamon
2 tsp vanilla
1 c chopped walnuts
3 cups of chopped and peeled apples
1 c of coconut (optional)
Put in a 13x9 or bunt cake pan that has been greased (floured if in a bunt pan)
The batter will be really stiff but don't worry...
Bake at 325 - 350 for an hour or till a toothpick comes out clean I always add extra nuts...

try it once and I tell you that you will love it!


Apple Pie

3/4 to 1 cup of sugar

1/2 tsp cinnamon

1/4 tsp salt

2 Tbsp flour

6 cups pared, sliced apples

1 Tbsp lemon juice

2 Tbsp butter



* Heat oven to 450 degrees F.

* Combine sugar, cinnamon, salt, and flour in a mixing bowl.

* Arrange apples in layers in a 9-inch pastry-lined pan, sprinkling

cinnamon-sugar mixture over each layer. Will end up with a high mound...but

it will cook down.

* Sprinkle with lemon juice.

* Dot with butter.

* Roll out remaining pastry, cut slits for steam to escape.

* Moisten rim of bottom crust.

* Place top crust over filling, fold edge under bottom crust, pressing to

seal.

* Flute edge.

* Bake at 450 degrees for 10 minutes, then at 375 degrees for 40-50 minutes,

until apples are tender.

* Serve with your favorite topping.

FARM STYLE APPLE BROWN BETTY
Ingredients :

10 med. apples (Granny Smith, Pippin

or Jonathans)

1/2 tbsp. cinnamon

1/4 tsp. nutmeg

1/4 tsp. salt

3 tbsp. sugar

1 tbsp. lemon juice

2 oz. butter (or 1/4 c.)--TOPPING:--3/4 lb. light brown sugar

2 1/2 c. flour

8 oz. butter or margarine

1/2 tsp. salt

3 tbsp. cinnamon

1/2 tsp. nutmeg



Preparation :

Peel, core and slice the apples and place in bottom of 8 x 12 inch

glass baking dish. Sprinkle with cinnamon, nutmeg, salt, sugar,

lemon juice and 2 ounce butter. Sprinkle topping on the

apple-cinnamon-sugar mixture. Bake for approximately 1 hour and 15

minutes at 325 degrees. Serves 6 people. Delicious warm or cold.

Topping: Mix together topping ingredients thoroughly until mixture is crumbly.

Apple Cookies


These cookies are awesome
Apple Cookies

1/2 c. raisins

1/2 c. shortening

1 c. brown sugar

2 eggs

1/2 c. rolled oats

1/2 c. chopped nuts

1/2 c. chopped dates

1 lg. apple, chopped (1 cup)

1 3/4 c. flour

1/2 tsp. salt

1/2 tsp. baking powder

1/2 tsp. soda

1/2 tsp. cinnamon

1/2 tsp. cloves



Measure raisins in glass measuring cup and cover with boiling water. Let

stand 10 minutes. Cream shortening and sugar. Add eggs and beat well; add

oatmeal, dates, apple, and soaked raisins; stir. Sift flour, salt, baking

powder, soda, and spices together. Add nuts; stir. Bake at 350 degrees for

12 minuets. Makes 5 dozen.

Apple Crisp

6 cups peeled, cored, sliced apples or ripe pears, 2 to 3 pounds

1/2 teaspoon cinnamon, or more to taste

1/2 cup plus 2 tablespoons sugar

5 tablespoons butter, plus more for greasing the pan

3/4 cup oats

1/2 cup walnuts or pecans.



1. Preheat the oven to 375F. Toss the fruit with half the cinnamon

and 2 tablespoons of the sugar, and spread it in a lightly

buttered 8-inch square or 9-inch round baking pan.



2. Combine the remaining cinnamon and sugar in the container of a

food processor with the oats and nuts; pulse a few times, just

until the ingredients are combined (you do not want to puree the

oats). To mix the ingredients by hand, soften the butter slightly,

toss together the dry ingredients, then work in the butter with

your fingertips, a pastry blender, or a fork.



3. Spread the topping over the apples and bake about 40 minutes,

until the topping is browned and the apples are tender. Serve hot,warm, or at room temperature.

Yield: 6 to 8 servings


CRACKER BARREL FRIED APPLES

6 Tart apples; sliced

1 teaspoon lemon juice

1/4 cup bacon drippings

1/4 cup brown sugar

1/8 teaspoon salt

1 teaspoon cinnamon

1 dash of nutmeg



In a large skillet, melt bacon drippings. Pour apples evenly over

skillet bottom.



Sprinkle lemon juice over them, then brown sugar, then salt. Cover

and cook over low heat for 15 minutes until apples are tender and juicy.

Sprinkle with cinnamon & nutmeg.

Answer 11

No, but a good name for such a recipe might be "Appleton."