Checked the apple orchard today and the apples are about ready to be harvested...So naturally I started thinking about making apple this & that...Here are a few old favorite ones and a new one...Enjoy
Apple Butter Spice Cake
This is a very good and moist cake recipe I received from my
mother years ago. It makes a nice addition to any dinner table
1 cup packed brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup chopped pecans
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter, softened
1 cup white sugar
3/4 cup apple butter (found in the jam section of your grocery store)
1 teaspoon vanilla extract
1/2 cup wheat germ or quick oats
1 cup sour cream
2 eggs, beaten
Preheat oven to 350 degrees F (175 degrees C). Spray or grease one 9x13 inch pan.
In small bowl, prepare the topping by mixing together the brown sugar, cinnamon, nutmeg and chopped pecans.
In another bowl, sift together the flour, baking powder, baking soda and salt.
In bowl of standing mixer, blend together butter and sugar; add eggs and beat well. Add apple butter, vanilla, wheat germ or bran cereal. Add sifted dry ingredients alternately with sour cream; mix well after each addition.
Pour 1/2 batter into pan, sprinkle 1/2 the topping over top. Pour remaining batter and top with remaining topping.
Bake for 40 minutes.
This is an old Texas recipe. When we got home from a trip to Texas years ago, I found this recipe among some pamphlets I brought back. I've been making these fritters ever since.
2 cups self rising flour
3 tablespoons sugar
2 eggs well beaten
1 cup milk
2 cups tart apples, chopped
Sift together dry ingredients. Gradually add beaten eggs and milk combined. Refrigerate batter for about 2 hours. Stir in the apples. Drop by tablespoon into hot oil and fry until golden brown. Roll in powdered sugar or a sugar/cinnamon combination.
DUTCH APPLE COFFEE CAKE
Take a shortcut using refrigerated sweet rolls and convenient pie filling in a luscious streusel-topped coffee cake.
1/2 cup butter, melted
2 cans (13.9 oz each) refrigerated orange flavor sweet rolls with icing (8 rolls each)
1 can (21 oz) apple pie filling with more fruit
1 package (8 oz) cream cheese, softened
3/4 cup sugar
2 teaspoons grated orange peel
1 teaspoon vanilla
2/3 cup sour cream
1/2 cup shredded sharp cheddar cheese
1/2 cup all purpose flour
1/2 cup sliced almonds
1/2 cup orange marmalade
1 1/2 cups thawed whipped topping
Heat oven to 375°F. Pour 1/4 cup of the melted butter into ungreased 13x9-inch (3-quart) glass baking dish. Separate dough into 16 rolls; set icing aside. Cut each roll into 6 pieces; arrange pieces on butter in baking dish.
Pour pie filling into medium bowl. Cut apples into small pieces with clean kitchen scissors or knife; spoon filling over roll pieces.
In large bowl, beat cream cheese, 1/2 cup of the sugar, 1 teaspoon of the orange peel and vanilla with electric mixer on medium speed until well blended. Beat in egg and sour cream until well blended. Spoon over apple layer; spread to cover.
In small bowl, mix remaining 1/4 cup butter, 1/4 cup sugar, cheese and flour until mixture looks like coarse crumbs. Stir in almonds. Sprinkle mixture over cream cheese layer.
Bake 30 to 40 minutes or until set and topping is golden brown. Cool on cooling rack 20 minutes.
In small microwavable bowl, mix contents of 2 icing containers, remaining 1 teaspoon orange peel and marmalade. Microwave uncovered on High 40 seconds; stir.
For 12 servings, cut apple bake into 4 rows by 3 rows. Serve with sauce on the side. Garnish each serving with 2 tablespoons whipped topping.
Recipe from pillsburybaking
Apple Pie Bars
Easy and delicious. Great for a party or just as a snack. A wonderful way to use apples. I don’t know which bars my children & grandchildren like more, these or pumpkin bars…They all seem to go really fast!
5 cups all-purpose flour
1/4 cup sugar
1/2 teaspoon salt
2 cups shortening
4 egg yolks, beaten
2/3 cup milk
1 cup crisp rice cereal
8 cups sliced peeled tart apples (about 9 medium)
1 cup sugar
1 teaspoon all-purpose flour
1/2 teaspoon ground cinnamon
2 egg whites, lightly beaten
1 cup confectioners' sugar
1 to 2 tablespoons milk
In a large bowl, combine the flour, sugar and salt; cut in the shortening until crumbly.
Combine egg yolks and milk; gradually add to crumb mixture, tossing with a fork until dough forms a ball. Divide in half.
On a lightly floured surface, roll each portion into a 15-in. x 10-in. rectangle. Line a 15-in. x 10-in. x 1-in. baking pan with one rectangle; sprinkle with cereal.
Arrange apples over cereal. Combine the sugar, flour and cinnamon; sprinkle over apples. Top with remaining pastry; cut slits in top. Brush with egg whites.
Bake at 350° for 50-55 minutes or until golden brown. Cool completely on a wire rack. In a bowl, combine confectioners' sugar and enough milk to achieve drizzling consistency. Drizzle over bars. Store in the refrigerator. Mine never last long enough to store!