Mountain Recipes

Okay I have a bunch of apples. I can make an apple pie and apple crisp but whatelse is there? I don't like baked apples so anything but that!

Applesauce! Depending on how many you have, if you try to bake them all at once you'll get sick of them. Applesauce stretches out the enjoyment all year. If you don't feel like canning it, it freezes just fine. If you have a food mill (the old fashioned Foley kind) you don't even have to peel them, just cut out the cores and cook. It's soooooooooo much better than the store-bought kind, it's barely the same product.

If you decide to make an apple pie, try this variation I saw Emeril make on GMA. For the apples he used 1/2 fuji, 1/2 granny smith, added a little sugar. The topping was a crumb topping with flour, sugar and butter. Then he baked the pie. The really yummy part was immediately when it came out of the oven , he put pecans over it and then poured caramel on top. It is our new favorite version. I think I will make it this weekend.

I like the topping. Thanks! I am going to make a couple of pies but I was looking for some desserts that would be different. I don't want to make applesauce but that is a good idea. I have to be able to freeze almost everything I make. I usually cut the pie into servings and freeze them. My husband will take one out of the freezer and eat it frozen!

I found an Apple Walnut cake with a topping of caramel and walnuts. Now I had better get busy peeling apples.

Apple Spice Cake Recipe

Serves 10

1 1/3 cups vegetable oil
3 cups all-purpose flour
1 tablespoon ground cinnamon
1 teaspoon baking soda
1 teaspoon salt
2 cups sugar
3 large eggs
3 to 4 Granny Smith apples, cored and cut into 1/2-inch pieces (3 cups)
1 cup chopped assorted nuts, such as pecans and walnuts (optional)
1 teaspoon pure vanilla extract
Caramel Sauce (See Recipe Below)
Nonstick cooking spray with flour

1. Preheat oven to 350°. Spray a 12-cup bundt pan with cooking spray; set aside.

2. Working over a large sheet of parchment paper, sift together flour, cinnamon, baking soda, and salt; gather sifted ingredients into center of sheet; set aside.

3. In the bowl of an electric mixer fitted with the paddle attachment, combine vegetable oil, sugar, and eggs; mix on high speed until lemon yellow.

4. Fold reserved parchment in half lengthwise; with mixer on medium speed, gradually shake in dry ingredients until just incorporated.

5. Add apples and, if desired, nuts, to batter; mix to combine. Add vanilla, mixing until incorporated.

6. Pour batter into prepared pan, and bake until a cake tester inserted in the center comes out clean, 75 to 90 minutes.

7. Remove from oven, and cool slightly on a wire rack.

8. Invert cake onto rack; turn cake right-side up to cool completely on rack, and serve drizzled with caramel sauce

Caramel Sauce Recipe

Makes enough for 1 cake

1 cup light-brown sugar
1/2 cup (1 stick) unsalted butter
1/4 cup evaporated milk
1 teaspoon pure vanilla extract
Pinch of salt

1. Combine ingredients in a small saucepan over medium heat. Cook, stirring, until thickened to desired consistency.

Note: Recipes courtesy of Dorothy Mae Brown
Featured on the Martha Stewart show

Ridiculously Easy Whole-Apple Crisp

Bake: 60 minutes
Prep: 30 minutes

* 8 medium baking apples, such as Macintosh or Rome
* 1 cup orange juice
* 1 cup rolled oats
* 1/2 cup packed brown sugar
* 1/3 cup slivered almonds, toasted
* 1 Tbsp. all-purpose flour
* 3/4 tsp. ground cinnamon
* 1/4 tsp. ground nutmeg
* 1/3 cup butter, melted
* 1/3 cup honey
* 1 6- to 7-oz. carton Greek-style yogurt or other creamy-style yogurt

Directions

1. Remove a 1/2-inch slice from tops of the apples. With a melon baller remove core, stopping about 1/2 inch from the bottom of the apple. Arrange the prepared apples in a 13x9x2-inch baking dish (3-quart rectangular) and brush with 1 tablespoon of the orange juice. (If necessary, remove a thin slice from the bottoms of the apples so they sit flat in the baking dish; brush with some orange juice.)

2. In a medium bowl combine oats, brown sugar, almonds, flour, cinnamon and nutmeg. Stir in butter until combined. Fill and top apples with oat mixture. (At this point, apples can be covered and refrigerated up to 24 hours.)

3. When ready to bake, pour remaining orange juice around the apples and cover with foil. Bake in a 350 degree F oven for 50 minutes. Remove foil; bake for 10 to 15 minutes more or until tender. Cool about 30 minutes. Transfer to a platter or plates and drizzle with honey. Serve with yogurt. Makes 8 servings.

Danish Pastry Apple Bars

Bake: 50 minutes
Prep: 30 minutes

* 2-1/2 cups all-purpose flour
* 1 teaspoon salt
* 1 cup shortening
* 1 egg yolk
* Milk
* 1 cup cornflakes
* 8-10 tart cooking apples, peeled, cored & sliced-8 cups
* 3/4 to 1 cup granulated sugar
* 1 teaspoon ground cinnamon
* 1 egg white, lightly beaten
* 1 cup powdered sugar
* 3 to 4 teaspoons milk

Directions

1. In a large bowl combine flour and salt. Using a pastry blender, cut in shortening until the mixture resembles coarse crumbs. In a liquid measuring cup, beat egg yolk lightly. Add enough milk to make 2/3 cup liquid. Stir well to combine. Stir milk mixture into flour mixture with a fork until combined (dough will be slightly sticky). Divide mixture in half.

2. On a well-floured surface, roll half of the dough to a 17x12-inch rectangle. Fold dough crosswise into thirds. Transfer to a 15x10x1-inch baking pan and unfold dough, pressing to fit into the bottom and sides of the pan. Sprinkle with cornflakes. Top evenly with apples. In a small bowl combine granulated sugar and cinnamon. Sprinkle mixture over apples. Roll remaining dough to a 15x10-inch rectangle. Fold dough crosswise into thirds. Place atop apples and unfold dough. Crimp edges or use the tines of a fork to seal. Cut slits in the top. Brush top with beaten egg white.

3. Bake in a 375 degrees F oven for 50 minutes or until golden and apples are tender, covering with foil after the first 25 minutes of baking time to prevent overbrowning.

4. In a small bowl combine powdered sugar and 2 to 3 teaspoons milk to make a drizzling consistency. Drizzle over warm bars. Let cool completely on a wire rack. Cut into bars. Makes 32 bars.

For gifts, can be put in canning jars with a bow and give as gift, pair it up with a loaf of dessert bread, such as Banana Nut.

So-Easy Apple Butter

Cool: 1 hour
Cook: 5 hours
Prep: 30 minutes

* 4 pounds cooking apples, peeled, cored & sliced-12 cups
* 2 cups sugar
* 1/3 cup water
* 2 tablespoons cider vinegar
* 2 teaspoons ground cinnamon
* 1/4 teaspoon ground cloves
* 1/8 teaspoon ground allspice
* 1/8 teaspoon ground nutmeg

Directions

1. Place apple slices in a 3-1/2- or 4-quart slow cooker. Stir in sugar, water, vinegar, cinnamon, cloves, allspice and nutmeg.

2. Cover; cook on high-heat setting for 5 to 6 hours. Stir. Cool mixture at least 1 hour or cover and chill overnight.

3. Ladle apple butter into half-pint storage or freezer containers, leaving a 1/2-inch head space. Seal and label. Store 3 weeks in refrigerator or for 1 year in freezer. Makes 4 half-pints.

Thanks, Grin.... I think I have plenty of ideas now. I need to shop for some ingredients that I don't have on hand. Looks like I have something fun to do over the weekend!

Coral- what apple treat did you make over the weekend?

Tarts!!