Hometown Focus Recipes

Apples for cakes, sauces, bars or pie


 

 

Fall brings the harvest of some of the last garden fruits and vegetables: pumpkin, squash, apples. If they were harvested in time or managed to avoid the early frost we’ve had this year, hopefully there is enough to put to use in some recipes. I focused on apple recipes for this week, but plan to have some squash recipes coming soon.

The colors in the trees are beautiful and we’ve had some unexpectedly nice warm days. Enjoy it while you can!

Fresh Apple Cake

Recipe by: Karen Schlenz GFWC Centennial Cookbook

• 2 c. sugar
• 1 1/2 c. cooking oil
• 2 tsp. vanilla
• 2 well-beaten eggs
• 3 Tbsp. lemon juice
• 1 tsp. salt
• 3 c. flour
• 1 tsp. cinnamon
• 1 tsp. nutmeg
• 1 tsp. baking soda
• 1 1/2 c. chopped pecans
• 3 c. peeled, cored, chopped apple

Glaze

• 1 c. sugar
• 1/2 c. buttermilk
• 1/2 tsp. baking soda
• 2 Tbsp. corn syrup
• 1/2 c. butter
• 1/2 tsp. vanilla

Combine sugar, oil, vanilla, eggs, lemon juice and salt in mixing bowl. Beat well. Mix flour and baking soda. Add to first mixture; beat well. Add pecans, apples, cinnamon and nutmeg. Mix well. Bake in a greased and floured Bundt pan for 1 1/2 hours at 325 degrees. Put hot cake on plate. Pour hot glaze over cake.

For glaze, combine ingredients in saucepan. Bring to rolling boil over low heat. Boil 10 minutes, stirring occasionally. Glaze may run off cake, so I sometimes save half of it to heat and put on each slice of cake along with shipped topping.

Spicy Apple Bars

Recipe by: Dorothy Englund

GFWC Centennial Cookbook

Crust
• 1 1/2 c. flour
• 1/2 c. oatmeal
• 3/4 c. brown sugar
• 1/2 c. butter, softened

Filling
• 1 1/2 c. brown sugar
• 1/4 tsp. salt
• 1 tsp. cream of tartar
• 1 tsp. cinnamon
• 1/2 tsp. nutmeg
• 1/4 tsp. cloves
• 1/2 c. quick cooking oats
• 1/4 c. butter, softened
• 2 c. apples, peeled, cored and diced
• 1/2 c. chopped pecans

Blend crust ingredients; press in bottom of 9×13-inch pan.

Combine first 8 filling ingredients; add apples and nuts. Toss to coat with mixture. Spread evenly on top of crust. Bake in 350-degree oven until brown, about 40 – 45 minutes. Cool slightly; cut into bars.

Caramel Crunch Apple Pie

Recipe by: Virgie Burkhamer GFWC Centennial Cookbook

• 1 (9-inch) unbaked, single pie crust
• 28 caramel candies
• 2 Tbsp. water
• 6 c. tart cooking apples, peeled, cored
and sliced
• 3/4 c. all-purpose flour
• 1/3 c. sugar
• 1/2 tsp. cinnamon
• 1/3 c. butter or margarine
• 1/2 c. chopped walnuts

Prepare pie crust according to recipe or package directions.

Melt caramels with water, in top of double boiler over boiling water; or in medium saucepan over low heat, stirring occasionally until melted and smooth.

Layer apples and caramel sauce alternately in pie shell.

In a small bowl, combine flour, sugar and cinnamon mixing well. Cut in butter with a pastry blender until consistency of coarse crumbs. Stir in nuts. Sprinkle flour mixture evenly over apples. Preheat oven to 375

degrees. Bake for 40 – 45 minutes until done.

English Apple Pie

Recipe by: Virgie Burkhamer GFWC Centennial Cookbook

• 2 eggs
• 1 1/2 c. sugar
• 1 c. flour
• 2 tsp. baking powder
• 1/2 tsp. salt
• 3/4 c. chopped black walnut meats
• 2 c. fresh apples, pared and finely
chopped

Beat eggs, add sugar and beat again. Add sifted flour, baking powder and salt into egg and sugar mixture. Add nut meats and apples to batter and beat well. Pour batter into a well-greased 9×13-inch baking dish. Bake at 350 degrees for 30 minutes. Makes own crust. Cut into squares and serve with whipped cream.

Apple Bars

Recipe by: Esther Heglund
Feast of Goodness
Trinity Lutheran Church of Cook

• 4 c. sliced apples
• 2 c. sugar
• 2 eggs, beaten
• 3/4 c. oil
• 2 c. flour
• 1 tsp. salt
• 1 1/2 tsp. soda
• 2 tsp. cinnamon
• 2 tsp. vanilla
• 3/4 c. nuts

Combine apples and sugar until sugar is absorbed. Add the rest of the ingredients. Bake in a 9×13-inch pan at 350 degrees for 40 – 45 minutes. These are good with cream cheese frosting.

Apple Pie Cake

Recipe by: Beryl Sersha
Feast of Goodness
Trinity Lutheran Church of Cook

• 1 c. sugar
• 1/4 c. butter or oleo
• 1 egg
• 1 tsp. soda in 2 Tbsp. boiling water
• 1 tsp. vanilla
• 2 c. diced apples
• 1 c. flour
• 1 tsp. cinnamon

• 1/4 tsp. nutmeg
• 1/2 c. ground walnuts

Cream butter and sugar, add egg and vanilla. Beat well. Add soda water and flour mixture. Mix well. Fold in apples and nuts. Pour into greased 8×8-inch pan or pie pan. Bake at 350 degrees for 35 – 40 minutes, or until done. Serve with whipped cream.

Sautéed Apples

Recipe by: 356 www.allrecipes.com

• 1/4 c. butter
• 4 large tart apples – peeled, cored and
sliced 1/4-inch thick
• 2 tsp. cornstarch
• 1/2 c. cold water
• 1/2 c. brown sugar
• 1/2 tsp. ground cinnamon

In a large skillet or saucepan, melt butter over medium heat; add apples. Cook, stirring constantly, until apples are almost tender, about 6 to 7 minutes.

Dissolve cornstarch in water; add to skillet. Stir in brown sugar and cinnamon. Boil for 2 minutes, stirring occasionally. Remove from heat and serve warm. (Serving size: 8)

Sarah’s Applesauce

Recipe by: PHATCAT www.allrecipes.com

• 4 medium apples – peeled, cored and
chopped
• 3/4 c. water
• 1/4 c. white sugar
• 1/2 tsp. ground cinnamon

In a saucepan, combine apples, water, sugar, and cinnamon. Cover, and cook over medium heat for 15 to 20 minutes, or until apples are soft. Allow to cool, then mash with a fork or potato masher. (Serving size: 4)

Do you have recipes to share? We’d love to hear from you. Email your recipes to kirstenr@htfnews.us. Please include your name, city of residence, and a telephone number. For those who do not have internet access, you can mail your recipes to Hometown Focus, 401 6th Ave. N., Suite 1111, Virginia, MN, 55792.

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