applerecipes

3.) In large bowl, sift together flour, granulated sugar, baking powder and salt. Make a well in the center. Gradually pour egg mixture into the well, while stirring in the flour from around the edge to make a thick batter.

5.) Fry level tablespoons of the batter in batches without crowding until the fritters are brown and crisp, about 5 minutes. Drain on paper towels. Dust with confectioner’s sugar and serve hot.

*Makes 40-50 small fritters. (Recipe from Stephenson’s Restaurant in Kansas City, MO.

Apple Coffee Cake

From: Kayla

1 can(20 oz.) apple pie filling 3 tsp. baking powder

2 tsp. ground cinnamon 1 tsp. salt

3 cups flour 3 eggs

1 cup granulated sugar 1/4 cup packed brown sugar

1 ½ cups milk 1/4 cup chopped nuts

½ cup butter or margarine, softened 2 Tbsp. butter, melted

Directions:

Heat oven to 350. Grease 13X9X2 pan. Mix pie filling and cinnamon. Reserve. Beat flour, sugar, milk, softened margarine, baking powder, salt and eggs in large bowl on low speed, scraping often, 30 seconds. Beat on medium speed , scraping often, 2 minutes. Pour half of butter (about 2 cups) into pan. Spoon ½ of pie filling mixture (1cup) over batter in pan. Repeat with remaining batter and pie filling mixture sprinkle brown sugar and nuts over all. Drizzle with melted butter. Bake 45-55 minutes. Serve warm.

Baked Apple Slices

From: Sean

12 apples (sliced)

1/4 lb. Butter or margarine

½ cup brown sugar

1/4 cup cinnamon

Mix all ingredients in glass bowl. Bake at 325 for 30 minutes or until apples are tender. Enjoy!

Fruit Pizza

From: Greg

1 pkg. slice and bake sugar cookies

3/4 cup marshmallow cream

8 oz. cream cheese (softened)

1/4 cup apricot preserves

2 Tbsp. water

1 finely chopped pineapple

1 finely chopped kiwi

1 8 oz. jar Maraschino cherries

Preheat oven to 350 degrees. Preheat pizza stone 10 minutes. Sprinkle pizza stone with corn meal. Slice cookies about 1/8" thick and place them on the pizza stone with the sides touching. Bake 10-15 minutes or until golden brown. Cool. Beat together cream cheese and marshmallow cream. Spread over cooled cookie. Top with chopped fruit. Mix together preserves and water. Drizzle over top fruit. Refrigerate for 1 hour before serving. Cut into squares.

Best if you only use 3 different fruits at a time.

Apple Du mpling

From: Elizabeth

1- 5 or 6 inch sq. piece of puff pastry

1 cooking apple, peeled and cored

1 Tbsp. granulated sugar

2 Tbsp. brown sugar

1/4 tsp. cinnamon

1 egg, beaten

Mix sugars and cinnamon together in a small dish. Place peeled and cored apple in the center of pastry. Fill the center of the apple with the sugar mixture. Gently wrap the 4 corners of the pastry to the center and seal the edges together with the beaten egg. Brush the entire apple with egg and bake in preheated 350 degree oven for 45 minutes or until golden brown.

Apple Biscuit Baskets

From: Miss Dilg

1/4 of an apple, cored 2 biscuits (canned biscuits)

1 tsp. brown sugar 1 pat butter or margarine

Sprinkle of cinnamon

Chop apple into tiny pieces. Flatten out biscuit & place apple pieces on top. Add brown sugar. Add butter or margarine. Sprinkle with cinnamon. Flatten second biscuit & place on top of apple mixture. Press with fork tines to seal the top and bottom edges. Bake in oven 350 degrees for 15 minutes. Serve warm!

Apple Cake

From: Brittany

3 cups chopped apples, peeled and sliced thin

1 ½ cups oil

3 cups flour

2 cups sugar

1 cup chopped nuts

1 tsp. cinnamon

2 tsps. baking soda

½ tsp. salt

2 tsps. vanilla

2 eggs

Mix together all above ingredients. Mixture will be very thick. Pour into a 9"X 13" pan (sprayed with cooking spray).

Sprinkle on top: ½ cup brown sugar

1 tsp. cinnamon

Bake one hour at 325 degrees.

Taffy Apple Salad

From: Rebecca

4 cups peeled, bite size apples (peel and cut after sauce is made)

8 oz. crushed pineapple, drain & save juice

8 oz. Cool Whip

1 cup crushed peanuts

Sauce: 1 Tbsp. flour

1 egg

½ cup sugar

2 Tbsp. apple cider vinegar (a Must!)

Juice from the canned pineapple above

Combine the last five ingredients in a sauce pan. Heat until thick, stirring constantly. Wait until cool and coat apples with this sauce mixture. Fold in pineapple, nuts and Cool Whip. Chill and serve.

Jewish Apple Cake

From: Karissa

3 cups sifted flour 2 cups granulated sugar

3 tsp. baking powder 4 eggs

1 cup oil 2 ½ tsp. vanilla

½ cup orange juice

Apple mixture:

2 tsp. cinnamon

5 Tbsp. sugar

5 large apples, sliced in wedges (optional, peel the apples)

Mix ingredients (without apples). Put ½ batter into 10" greased tube pan. Next put a layer of apple mixture, then add remaining batter. Place the remaining apples on top of batter. Bake at 350 degrees, 1 hour and 15 minutes. Let sit for 1 hour before removing from pan.

Apple Muffins

From: Taylor

2 cups Jiffy mix

1 egg

3/4 cup milk

2 Tbsp. oil

1/3 cup brown sugar

½ tsp. ground cinnamon

1 medium apple (peeled, cored and chopped)

Preheat oven to 400 degrees. Grease 12 medium muffin cups (could use mini muffin tins , too!) Beat egg, stir in milk & oil and then add the Jiffy mix, brown sugar, cinnamon and apples. Stir until moistened, mixture will be lumpy. Fill muffin cups about 3/4 full. Bake 14-20 minutes. Remove from oven and cool. Before baking you could sprinkle tops with cinnamon sugar.

Colleen’s Apple Crisp

From: Colleen

7 Granny Smith apples, sliced

½ cup brown sugar

½ cup white sugar

1/4 cup water

½ tsp. cinnamon

Prepare a 9"X 13" pan by spraying cooking spray in the bottom. Combine the above ingredients in the pan. Then prepare topping below.

Topping:

3/4 cup white sugar

3/4 cup brown sugar

½ cup dry powdered milk

3/4 cup flour

1 cup oatmeal

1 tsp. cinnamon

½ tsp. salt

3/4 cup soft butter

Spread the topping over the apple mixture and bake at 350 degrees for 45 minutes.

Apple Sheet Cake

From: ?

3 3/4 cups flour

1 ½ cups shortening

1 tsp. salt

Cut the above three ingredients together.

Stir 2 egg yolks with enough milk to make 1 cup, Mix together with flour/shortening (get in there with your hands!)

Divide in half and roll dough between sheets of wax paper. Make large enough to fit sheet cake pan.

Over bottom dough: spread 1 cup crushed corn flakes, then sliced apples (approx. 6 lbs.) Sprinkle with 3/4 -1 cup sugar, then cinnamon. Dot with small pats of butter.

Top with remaining dough, pressing out air & adding slits. Beat 2 egg whites & spread on top. Bake @ 350 degrees for 1 hour.

While still hot: Mix powdered sugar & hot water (drops at a time) to make a thin icing. Drizzle over hot sheet cake.

Taffy Apple Dip

From: Giancarlo

1 8 oz. package of cream cheese

1 jar of Mrs. Richardson’s butterscotch/caramel ice cream topping

1 can peanuts - shelled and peeled

Soften cream cheese to room temperature. Mix ½ jar of ice cream topping with cream cheese using a hand mixer. Pour into a square baking or casserole dish. Pour other ½ jar of ice cream topping on top of cream cheese mixture. Sprinkle top with peanuts. Serve with slices of peeled apples. Keep refrigerated.

Taffy Apple Pizza

From: Ryan

1 package(20 oz.) refrigerated sugar cookie dough

1/4 cup creamy peanut butter

1 package(8 oz.) cream cheese, softened

½ cup packed brown sugar

½ tsp. vanilla

2 medium Granny Smith apples, peeled, cored, and sliced

1 cup lemon-lime soda

Ground cinnamon

1/4 cup caramel ice cream topping

½ cup chopped peanuts

Preheat oven to 350 degrees. Remove ½ cup of cookie dough and reserve for another use. Roll dough into a 14-inch circle on 15" baking stone. Bake 11-14 minutes or until light golden brown. Cool 10 minutes. Carefully loosen cookie from stone. Cool completely. Combine peanut butter, cream cheese, sugar and vanilla in a bowl. Mix until smooth. Spread over top of cookie. Peel, core, and slice apples. Dip apples in lemon-lime soda to prevent browning, arrange over cream cheese mixture. Sprinkle lightly with cinnamon. To heat caramel topping, microwave on high 30-45 seconds or until warm, drizzle over apples. Sprinkle with peanuts. Cut and serve. Yield 16 servings.

Candy Apple Delight

From: Abbey

8 oz. frozen whipped topping, thawed

2 8 oz. cans crushed pineapple, drained

3 Granny Smith apples

3 Snickers candy bars

½ cup peanuts, chopped

Mix whipped topping and pineapple in batter bowl. Peel, core and slice apples into quarter slices (may be cubed). Cut Snickers into small pieces. Chop peanuts. Fold in the apples, candy and peanuts to whipped topping mixture. Yield 7 cups.

Old-Fashioned Apples

From: Miss Dilg

Apples

1/4 cup lemon juice

2 cups water

Peel, core and slice apples in 1/8" thick rings. Mix lemon juice & water together. Soak the apple rings in this mixture to prevent browning. String the apple rings on a heavy thread & hang in a warm place.

Apple Sauce

From: Miss Dilg

1 bag of any kind apples cinnamon

sugar water

Peel & core all apples. Cook the apples for about 2-3 hours on low heat. Add a little bit of water so that the apples on the bottom of the pan do not burn. Stir the apples & mash them when they have reduced. Add sugar, if needed. You can serve the applesauce hot or cold. Add cinnamon for taste.

Apple Crumb Pie

From: Miss Dilg

1/4 of an apple, cored 1/4 slice bread

1 tsp. brown sugar 1 pat butter or margarine

1 sprinkle of cinnamon

Chop the apple into small pieces. Place in lined cupcake pan. Tear the bread into tiny pieces. Place on top of apple. Add brown sugar. Add butter or margarine. Sprinkle with cinnamon. Bake at 350 degrees for 15 minutes.

Apple Strudel

From: Jim

3 large Granny Smith apples, peeled, cored and sliced

½ cup butter (melted)

1 cup sugar

1/4 cup cinnamon

3/4 cup fresh bread crumbs

4 sheets phyllo dough sheets (thawed according to package directions)

Combine sugar and cinnamon in a bowl and set aside. Spread one phyllo dough sheet open, brush with melted butter. Sprinkle 1/4 of the cinnamon/sugar mixture and 1/4 of the bread crumbs over the entire dough sheet. Add another phyllo dough sheet over the top of the cinnamon/sugar and bread crumbs, spread with melted butter and continue in the same manner as the first layer. Continue with the remaining 2 dough sheets. After the last layer is completed, place the prepared apples in a line about 2 inches from the long edge of the dough rectangle. Depending upon the tartness of the apples, you may wish to add 1/4 cup additional cinnamon/sugar over the top of the apples (I usually do. This is above and beyond the sugar included above.)

After placing the apples along the long edge of the dough, roll up the dough, with the apples in it, jelly roll style. Position the roll so the seam is on the bottom during baking. Bake in a pan with sides to prevent spilling in the oven. Bake at 325 degrees for 35-40 minutes. Apples should be soft and dough should be golden brown.

back to SS. Cyril & Methodius School
SS Cyril & Methodius Teachers