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Apple Brownies Apple Crisp Apple Ginger 1 A. Pie 'n' Cheese Turnovers Apple-Raisin Pie Danish A. Cake
Apple Butter A. Filled Braid Apple Ginger 2 Apples Stewed Whole Apples w/Raisins Dutch Apple Pie
Apple Cake Apple Fool Apple Honey Apple Turnovers Applesauce Fav. A.Crumb Pie
Apple Candy Apple Fritters A. Nut Bread A.-Raisin Coffeecake Applesauce Cake Spiced Apples
Low Sugar Pie

NOTE: To reconstitute dried apples put ½ cup apples into a bowl large enough so that 1/3 cup warm water will almost cover them. Soak at room temp for 30 minutes to 2 hours or overnight in fridge. Yields ½ cup plus 1½ tbsp.

menuLow Sugar Apple Pie
If you use the right apples, you don't need a lot of sugar in addition to the fructose of the fruit itself. This is true of any fruit pastry.
A great deal less sugar is needed than required by old recipes.

Oven: 400ºFPans: Standard 9" pie tin
*Guilt Free Pastry Dough
4 medium to large Cortland apples
2 Tbsp sugar
1 Tbsp flour
1/4 tsp cinnamon
dash of nutmeg (optional)

Prepare pastry dough according to directions. Set in refrigerator, covered. Peel, core and slice apples into wedges. Further cut wedges into 1/2" to 3/4" chunks. In mixing bowl, combine apples pieces, sugar, flour, and spices. Roll out dough, line pie tin, add apples mix. Roll out top dough and cover. Brush with cold milk. Bake for approximately 45 minutes, or till filling is bubbly and crust is golden.

menuApple Brownies
Oven: 375°FPans: 13x9-inch cake pan
½ c. shortening
1 c. sugar
2 eggs
1 c. sifted flour
1 tsp baking powder
½ tsp baking soda
½ tsp salt
1 tbsp cocoa
1 tsp ground cinnamon
½ tsp ground nutmeg
¼ tsp ground cloves
1 c. rolled oats
1½ c. diced, peeled apples
½ c. walnuts coarsely chpd (opt)
  1. Cream together shortening and sugar till light and fluffy; then beat in eggs, one at a time
  2. Sift together flour, baking powder, baking soda, salt, cocoa and spices; add to creamed mixture
  3. Stir in rolled oats, apples and nuts
  4. Spead in greased pan
  5. Bake for about 25 minutes
  6. Cool slightly in pan on rack before cutting into squares
  7. Sprinkle with powdered sugar if desired

menuApple Butter
Tools: Crockpot Yield: 6½ pints
NOTES: Wide-mouthed half-pint jars are perfect for fruit butters. The type that can be used in the freezer are excellent for long-term storage. Butters make perfect gifts. 12 c. is about ½ peck.

12 c. Cortland apples, cored and sliced do not peel)
¼ tsp nutmeg
4 c. sugar
pinch of ground cloves
1 tsp cinnamon
3 tbsp cider vinegar

  1. Combine ingredients in crockpot; cover and cook on "high" setting for 4 hours
  2. Remove cover; cook 4 hours more
  3. Add cider vinegar and continue to cook, uncovered, for 4 hours more (total cooking time is 12 hours)
  4. During the last 8 hours of cooking, an occasional stir helps to blend the ingredients
  5. After 12 hours the butter should be thick enough. If not, allow to cook according to taste
  6. Place apple butter in sterile canning jars; cap and allow to cool
  7. Keep some out for immediate use and store remaining jars in freezer

menuApple Cake
Oven: 325°FPans: 9x13-inch cake pan
Notes: Can be made with canned apples if desired. Nuts (½ cup) may also be added if desired. Add a glaze icing or frost with Cream Cheese frosting.
3 c. chpd, peeled apples (medium-sized pieces)
1 tsp ground cinnamon
3 c. flour
1 cup sugar
1 c. vegetable oil
1½ tsp baking soda
2 eggs
½ tsp salt
2 tsp vanilla

  1. Preheat oven.
  2. Lightly grease and flour pan.
  3. Sift together the flour, salt, soda and cinnamon.
  4. Combine oil, sugar, vanilla and eggs and beat till light and fluffy.
  5. Add apples and dry ingredients to the wet ones and mix well.
  6. Spread batter into pan and bake for 1 hour and 15 minutes.

menuApple Candy
Source: Originated in Washington state

2 tbsp unflavored Knox gelatin
¾ c. thick apple sauce
2 c. sugar
½ c. cold water
1 c. nut meats, chopped

  1. Soak gelatin in cold water for 5 minutes
  2. Add apple sauce and sugar
  3. Boil on medium heat for 20 min; stir often to keep from scorching
  4. Add nut meats
  5. Remove from heat and cool
  6. Pour into shallow glass pan that has been dipped in cold water (do not use metal)
  7. Let stand overnight (candy will be soft)
  8. Cut into one-inch pieces and

menuApple Crisp
Tools: MicrowavePans: 8x12" baking dish
1 c. flour
4 tart cooking apples (cut up)
1 c. rolled oats
1 c. sugar
1 c. brown sugar
¼ c. flour
½ c. butter
½ tsp cinnamon

  1. Mix together flour, oats and sugar in large bowl. Stir in butter with fork to make a crumbly mixture. Set aside.
  2. Combine apples, sugar, flour and cinnamon in baking dish. Stir to mix well. Sprinkle topping over apple mixture.
  3. Microwave 10 to 12 minutes on HIGH or till mixture starts to bubble through topping.

menuApple Filled Braid
Oven: 375°FPans: Cookie sheet

2 pkgs active dry yeast
1 c. warm water
½ c. melted butter
½ c. sugar
3 eggs, slightly beaten
1 tsp salt
5 c. flour
1½ c. applesauce
1 egg
¼ c. milk

  1. In large mixing bowl dissolve the yeast in the warm water; add butter, sugar, eggs and salt and beat well.
  2. Stir in flour and knead until a smooth, satiny dough is formed; cover and refrigerate 4 hours.
  3. Cut dough into thirds; roll each portion out to form a 10x12-inch sheet; divide sheet of dough lengthwise into 3 equal strips (each strip will be about 3 inches wide).
  4. Spoon about 2 tbsp applesauce down the length of each strip; fold dough over filling to seal in applesauce.
  5. Braid 3 strips together to make 1 loaf; repeat with remaining 2 portions of dough.
  6. Place on greased cookie sheet; cover and let rise about 1 to 1½ hours or till puffy and almost doubled.
  7. Mix egg and milk; brush mixture over loaves; bake for 20 to 25 minutes or till golden.

menuApple Fritters
Tools: Deep Fryer

1 c. flour
1½ tsp baking powder
3 tbsp powdered sugar
1/3 c. milk
1 egg, well beaten
2 med. tart apples, coarsely chopped

  1. Sift dry ingredients into a bowl.
  2. Beat the egg and add the milk to it; stir into dry ingredients and mix well.
  3. Add the apples.
  4. Drop batter by spoonfuls into hot fat and fry.

menuApple Nut Bread
Oven: 350°FPans: Two 8-inch loaf pans

Notes: To make milk sour, add the baking soda and 3 tbsp of vinegar to the milk.

1/3 c. brown sugar
2/3 c. vegetable oil
1 egg
1 c. sour milk
1 tsp baking soda
1 tsp salt
1 tsp vanilla
1 tsp cinnamon
2½ c. flour
1½ c. diced apples
1/3 c. chopped nuts

  1. Stir ingredients together in this order: brown sugar, oil, egg, sour milk, baking soda, salt, vanilla, cinnamon, flour, apples and nuts.
  2. Pour into 2 greased loaf pans.
  3. Sprinkle with ½ c. sugar mixed with 1 tbsp melted butter.
  4. Bake for 1 hour or till done.

menuApple Pie 'n' Cheese Turnovers
Oven: 425°FPans: Baking sheetsYield:6 turnovers

2¼ c. flour
¼ tsp salt
2/3 c. shortening
6 oz. sharp Cheddar cheese, shredded
¾ c. brown sugar, firmly packed
1 tsp cinnamon
6 apples, pared and cored
¼ c. butter
5 to 8 tbsp water

  1. Preheat oven.
  2. Combine flour and salt, mixing well, then cut in the shortening till mixture resembles coarse crumbs.
  3. Stir in the cheese and sprinkle with water (1 tbsp at a time) while mixing lightly with a fork; continue mixing and adding the water till dough makes a ball.
  4. Divide dough into 3 equal portions; on a lightly floured surface roll each section into a 14x7-inch rectangle. Cut each rectangle in half (forming 2 7-inch squares). You will have 6 squares when completed.
  5. Combine brown sugar and cinnamon. Sprinkle a small amount over each pastry, then place apple in center of each pastry and fill with brown sugar and cinnamon mixture.
  6. Fold corners of pastry to center and pinch in dough at top of apple to seal.
  7. Bake for 30 to 35 minutes. Top with whipped cream or ice cream.

menuApple Turnovers
Oven: 425°FPans: Baking sheetsYield: 4 turnovers

½ c. butter
4 oz. soft cream cheese
2 c. sifted flour
1 tbsp honey
¼ tsp salt
½ c. diced apples
1/3 c. brown sugar
3 tbsp flour
½ tbsp lemon juice
¼ tsp cinnamon
1/8 tsp cloves
1/8 tsp salt

  1. Cream butter, honey and cream cheese till smooth and creamy.
  2. Sift together the 2 c. flour and the salt; work into creamed mixture with a pastry cutter till completely blended.
  3. Form into a ball; wrap in plastic wrap and chill several hours.
  4. Preheat oven.
  5. Combine apples, brown sugar, 3 tbsp flour, lemon juice and spices.
  6. Roll pastry 1/8-inch thick; cut into 4 squares; place one-fourth of apple filling on each square.
  7. Fold in half diagonally and press edges with tines of fork to seal; slit pastry with sharp knife.
  8. Place on ungreased cookie sheet and bake for 20-25 minutes.

menuApple-Raisin Coffeecake
Oven: 350°FPans: 9-inch springform pan

Notes: Spiced sugar recipe: Mix together 1/3 c. sugar, 1 tsp gr. cinnamon and ¼ tsp gr nutmeg.

1 pkg active dry yeast
¼ c. warm water
½ c. milk, scalded and cooled
½ c. butter
1/3 c. sugar
½ tsp salt
2 eggs
2½ to 3 c. flour
1 tart apple, peeled, sliced thin
Spiced Sugar
1/3 c. raisins
2 eggs

  1. Sprinkle yeast over warm water.
  2. Add milk, ¼ c. of the butter, sugar and salt.
  3. Stir till butter melts.
  4. Beat in 1 egg and 1 egg yolk (reserve white for glaze).
  5. Add 1 c. flour, beating till smooth.
  6. Gradually beat in 1½ to 2 c. more flour to make smooth soft dough.
  7. Place dough in greased bowl; cover; let rise till double (1 to 1½ hours).
  8. Cook apple in 2 tbsp butter in fry pan, stirring till slightly soft.
  9. Mix in 2 tbsp of the spiced sugar.
  10. Punch dough down; divide in half; pat one-half evenly into greased pan; top with apple mix; sprinkle with raisins.
  11. On floured surface, roll out remaining dough to 12-inches square.
  12. Brush with remaining 2 tbsp butter (melted); sprinkle with remaining Spiced Sugar; roll up like jelly roll; cut into ½-inch slices.
  13. Place over fruit; let rise till double (45 minutes).
  14. Brush with egg white, slightly beaten.
  15. Bake till well browned (35-40 minutes; let cool slightly).
  16. Remove pan sides.

menuApple-Raisin Pie
Oven: 425°FPans: Pie plate
2 c. raisins
1 c. finely diced apples
1/3 c. sugar
1/3 c. brown sugar
Pie crust for lattice pie
1/8 tsp salt
1/8 tsp ground cloves
2 tsp grated lemon rind
2 tbsp lemon juice
2 c. water
2 tbsp butter
3 tbsp cornstarch
1 egg yolk
1 tbsp milk

  1. Put raisins, apples and water in saucepan.
  2. Bring to boil and simmer about 5 minutes.
  3. Mix dry ingredients and stir into mixture.
  4. Cook, stirring till thickened.
  5. Remove from heat and stir in lemon rind, lemon juice and butter.
  6. Line pie pan with crust.
  7. Pour filling into pastry lined pan and place lattice pastry on top.
  8. If desired, brush with egg yolk and milk, beaten together.
  9. Bake for 25 minutes or till well browned.

Tools: CrockpotYield: 6 to 8 servings

Notes: The exact amount of sugar depends on taste and the variety of apple used. Adjust according to your taste.

6 to 8 cooking apples, peeled and coarsely chopped
2/3 to 1 c. sugar
1 tsp cinnamon
½ tsp vanilla ext. (opt)
¼ tsp nutmeg
1 c. water

  1. Combine all ingredients in crockpot.
  2. Cook on LOW for 5 to 6 hours.
  3. Either mash or run through food processor to puree.

menuApplesauce Cake
Oven: 350°FPans: Oblong baking dish

Notes: The original recipe comes from a turn-of-the-century cookbook and does not specify pan size, but a standard oblong baking dish or pan works.

1 c. applesauce
½ c. butter
1 c. light brown sugar
1 tsp cinnamon
2 c. flour
½ tsp cloves
½ tsp nutmeg
>¼ tsp salt

  1. Mix butter, sugar, salt and spices.
  2. Add flour and applesauce in which the soda has been dissolved; add the raisins.
  3. Pour into well-greased baking pan and bake about 35 minutes.

menuDanish Apple Cake
Oven: 350°F Pans: Pie plate
1 egg
¾ c. sugar
½ tsp vanilla
2 tbsp butter, melted
2/3 c. flour
½ tsp salt
1 tsp baking powder
1 c. apple, chpd
½ c. nuts, chpd
cinnamon and nutmeg

  1. Preheat oven.
  2. Beat together egg, sugar, vanilla and melted butter.
  3. Sift together flour, salt and baking powder and then stir into wet ingredients.
  4. Add chopped apple, nuts, a pinch or two of cinnamon and the same of nutmeg.
  5. Pour into greased pie plate and bake for 30 minutes.

menuDutch Apple Pie
Oven: 400°FPans: Pie plate
Notes: You will need pastry for a double crust pie.

3 lbs sliced apples
¼ c. dark seedless raisins
1 c. sugar
¼ c. unsifted flour
½ tsp cinnamon
¼ tsp ground mace
1/8 tsp salt
1¼ c. unsifted confectioner sugar
1 tsp lemon juice
3 to 4 tsp milk

  1. In large bowl combine apples and raisins.
  2. In small bowl combine sugar flour, cinnamon, mace and salt; add to apples and raisins and toss lightly to combine.
  3. Line pie pan with pastry.
  4. Fill with apple mixture.
  5. Cover with top pastry.
  6. Bake for 45 to 50 minutes or till crust is golden brown and filling bubbles.
  7. Cool to room temp.

menuFamily Favorite Apple Crumb Pie
Oven: 400°FPans: Pie dish

Notes: The family always thought this was a great treat and in fact it's easier to make than a double crust pie. Five cups of canned sliced pie apples (drained) can be substituted for the apples. Serve alone or top with whipped cream or ice cream for a special treat.

5 to 7 tart apples
½ c. sugar
One 9-inch unbaked pastry shell
1 tsp cinnamon
½ c. sugar
1/3 cup butter
¾ c. flour

  1. Filling: Pare apples and cut into eighths; arrange in unbaked pie shell. Mix sugar with cinnamon and sprinkle over the apples.
  2. Topping: Mix sugar with flour; cut in the butter till crumbly; sprinkle over apples.
  3. Bake for 40 minutes or till done.
  4. Cool.

menuApple Fool
2 lb of windfall apples
4 oz brown sugar
4 oz water
A strip of lemon peel or 2 or 3 cloves or an inch of stick cinnamon
½ pint of custard or cream

Wash and wipe the fruit, removing any damaged portions, and cut into quarters. Do not peel or core. Put into a pan with the sugar, water and flavoring and bring to a boil. Reduce heat and simmer till fruit is soft. If too dry add a little more water. Rub through a sieve and mix the puree with custard or cream.

**Pears or plums, or either mixed with the apples, can also be done.

menuApple Honey

Boil apples very slowly for a long time without any addition of sugar. When cooked long enough it is thick and brown and very sweet and will keep a long time. (NOTE:A crockpot set on HIGH will do this handily.

menuApple Ginger #1
4 lbs apples
4 lbs sugar
3 pints water
2 oz essence of ginger

Boil sugar and water until they form a syrup. Add ginger. Pare, core and quarter apples. Boil them in the syrup till transparent. Place in warm, clean, dry jars. Cap.

menuApple Ginger #2

You will need 3 lbs of apples and ¼ lb of preserved ginger. Pare the apples and cut in small pieces. Place in a basin of cold water till needed. Place skins and cores into a preserving pan, cover with water and boil till tender. Strain and measure juice. To 3 pints of juice allow 2 lbs of sugar. Take the cut apples and weigh them. To every 3 lbs of apples allow 2 lbs of sugar. Put apples, juice, sugar and ginger all together in pan and boil till ready.

menuApples with Raisins

Pare, core and quarter a dozen or more medium-sized apples. Weigh apples and measure out one-fourth as much in weight of the raisins. Pour 1 quart of boiling hot water over the raisins and allow to steep until they are well swollen. Add the apples and cook till tender. Sugar to sweeten may be added if desired, although little will be needed unless the apples are very tart. Dried apples soaked overnight may be made much more palatable by stewing with raisins or English currants in the same way for about 40 minutes.

menuApples Stewed Whole

Take 6 large red apples, wash carefully and put in a fruit kettle with just enough boiling water to cover. Cover kettle and cook slowly till apples are soft, with the skins broken and the juice a rich red color. After removing the apples, boil the juice to a syrup, sweeten, and pour over the apples. A better way is to make a syrup with sugar and water in which the apples are stewed whole or sliced. A clove or rind of a lemon can be added to improve flavor.

menuSpiced Apples

Peel apples. For every 3 lbs of apples, allow 1 quart of vinegar, 4 lbs of sugar, 1 oz of stick cinnamon and ½ oz of cloves. Boil sugar, vinegar and spices together, then put in the apples and let them cook till tender. Put in jar, boil down the syrup quite thick, and pour it over the apples. Cover. Will keep a few months in fridge.

©1998 by Ernestina Parziale