Hobbies & Interests

An apple a day – apple recipes for fall

An apple a day – apple recipes for fall

By Lori Mork

fall recipesFall is apple season and it is the very best time to take
advantage of all the wonderful varieties available. Here’s a few recipes to get you started!


This is a moist, dense cake with lots of flavor. I usually make two at a time and freeze one. The cake stays deliciously moist and fresh even after being frozen.

4 cups finely chopped apples
2 cups sugar
1/2 cup vegetable oil
2 eggs
2 tsp. vanilla
2 cups sifted flour
2 tsp. baking soda
1/2 tsp. salt
2 tsp. cinnamon
1 cup finely chopped walnuts

Combine apples and sugar; let stand for half an hour.
Beat eggs slightly, then beat in oil and vanilla.
Sift soda, cinnamon, flour and salt.
Alternately, stir egg mixture and flour mixture into apples. Stir in nuts.
Pour into greased and floured 9×13 pan.
Bake at 350º for 40-45 minutes.
Cool. Frost with cream cheese frosting.

1 3-ounce package of cream cheese, softened
3/4 stick of butter or margarine
1 Tbsp. cream or milk
3 cups powdered sugar

Beat ingredients until smooth, adding enough powdered sugar for spreading consistency.

7-8 cups apples, sliced thinly
2 Tbsp. lemon juice
1 cup sugar
1/4 cup flour
1 tsp. cinnamon
1/4 tsp. salt
1/8 tsp. nutmeg
2 Tbsp. butter, cut into chunks
Ziploc freezer bag

Pour sugar, flour, cinnamon, salt and nutmeg into Ziploc bag. Shake until well combined.
Add apples and butter. Zip shut with lots of air and shake until apples are well coated.
Open and pour in lemon juice. Zip shut and mix together well.
Open and reclose, squeezing out all the air.
Flatten the bag evenly and freeze. These stack well if doing a large number of bags.
To use, remove from freezer and thaw flat on the counter for about 30 minutes. Mix it together and pour it into a pie crust. Cover with top crust or Dutch crumb topping and bake as usual.

Note: You may want to add extra flour or thickener, depending on the juiciness of the filling. It also makes great apple crisp. Just pour into baking pan and add crisp topping. Bake as usual.




1 cup unsalted butter,
softened to room temperature
1 1/3 cups sugar
2 eggs
1 tsp. vanilla
1/2 cup orange juice
2 Tbsp. orange zest
2 cups all purpose flour
2 tsp. ground cinnamon
1/2 tsp. ground cardamom
1/2 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
3 McIntosh apples
Icing sugar

Preheat oven to 350º. Grease and flour a 10-inch springform pan or 9 x 5-inch loaf pan.
Beat butter and sugar until pale and light. Add eggs and continue beating until well combined. Stir in vanilla, orange juice and orange zest.
In a separate bowl, combine flour, cinnamon, cardamom, baking soda, baking powder and salt.
Core the apples, but leave the peel on. Chop apples into coarse chunks. Add dry ingredients to the sugar mixture, folding together until just mixed. Fold in apples.
Scrape the batter into the prepared pan. Bake for 1 hour or until a toothpick comes out clean from the center of the cake. Remove from the oven and allow it to cool for 5 minutes. Remove the cake from the pan and cool it on a rack. Dust with icing sugar before serving.

2-1/2 cups flour
1 tsp. salt
1 cup shortening
1 egg yolk, add enough milk to make 2/3 cup
1 cup corn flakes
8 cups sliced apples
3/4 to 1 cup sugar
1 tsp. cinnamon
1 beaten egg white

Combine flour and salt. Cut in shortening half at a time. Beat egg yolk with milk and add to flour mix. This can be refrigerated for several hours or overnight.
On floured surface or pastry cloth, roll out half of the dough to fit into and up the sides of a jelly roll pan. Sprinkle with corn flakes and top with apples.
Mix sugar and cinnamon, sprinkle on top of apples.
Roll out remaining dough and top the apples. Seal the edges and cut slits in the top, then brush with beaten egg white.
Bake at 375º for 50 minutes.
Combine 1 cup sifted confectioners sugar with 3-4 teaspoons of milk. Drizzle on warm bars. Cool.

4 sm. to med. Apples
(tart apples work best)
2 cups sugar
1 cup water
1/3 cup red cinnamon candies
(Red Hots)
1-2 drops red food coloring, if desired

Core and peel apples, cut into rings
Mix sugar, water and cinnamon candies (along with food coloring). Cook and stir over medium heat until sugar and candies are dissolved.
Add apple rings and simmer gently for 15-20 minutes or until tender, stirring occasionally.
Cool apples in candy mixture. Drain.
Will keep in the refrigerator for up to two weeks.

2 cups flour
1 tsp. baking soda
1/4 tsp. salt
3/4 cup butter or margarine, softened
3/4 cup brown sugar
1 cup sugar, divided in half
2 eggs, used separately
1-1/2 tsp. vanilla
1 cup finely chopped apple
3/4 cup granola
1/2 tsp. cinnamon
1/8 tsp. nutmeg

Stir together flour, soda and salt. Beat butter for 30 seconds; add sugars and beat until fluffy. Add vanilla and eggs; beat together.
Stir in one cup chopped apples and 3/4 cup granola. Add 1/2 teaspoon cinnamon and 1/8 teaspoon nutmeg.
For each cookie, drop 1/4 cup of mixture three inches apart on greased cookie sheet. Bake 12-14 minutes at 375º.
Cool one minute, move to rack and cool.

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