New Apple Recipes
“Simply Apple-icious” Recipes
Apple Crisp
- 8 cups of peeled & sliced Apples (Jonagolds)
- 1 cup Sugar
- 1 tsp. of Cinnamon (more or less depending on taste)
- ¼ tsp. of Nutmeg (optional)
Mix together and pour into 9×12 pan
Bake at 350º for 40 minutes (until bubbly)
Add topping. Then bake for another 15 – 20 minutes or until bubbly in center and/or browned on top.
Topping:
- 1 – 2 cups of Graham Cracker Crumbs
- 1 cups of regular Oats
- 1 cup of Walnuts
- ½ cup Butter
- ¼ cup Brown Sugar
- 1 tbs. Cinnamon
Melt butter in microwave. In lg. Bowl add to brown sugar, stir until dissolved. Fold in oats & graham cracker crumbs until completely mixed. Add cinnamon & walnuts, mix thoroughly. Spread topping over baked apples (approx. 1” thick), then cook another 15-20 minutes @ 350º.
Serves 1 or 6 J
Roxanne Husmann
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Candied Apple Chips
- Apples 25 lbs
- Cinnamon Red Hot’s 1 bag
- Dehydrator
Core, peel & slice 25 lbs of apples (jonagolds are the best) ***as you’re preparing apples keep them in a sink or tub of cool water with 1 cup of lemon juice to keep the color***
Take 1 bag of red hots and add 1 cup of water, melt over medium heat. Make sure candy is completely melted. Stir constantly to prevent sticking.
Drain apples and put in very large flat container. Pour red hot liquid over apples. Make sure they are covered with the liquid. Let stand for at least several hours (Ideally 24h).
Drain and place on dehydrator trays. Turn on high setting for 24 hours rotating trays every few hours. When done, let cool and put into zip lock bags.
Roxanne Husmann
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Frozen-Ready Apples
(Great for pies or crisps)
- Apples 8 cups
- Sugar 1 cup
- Cinnamon 1 tbs.
- Nutmeg, clove 1/8 tsp. (optional)
Using an apple peeler, corer, slicer
***Prepare apples then put in tub/sink of cool water with 1cup of lemon juice (to keep color)***
When ready, drain excess juice from your apples using a colander. Using a large bowl, mix well with rest of ingredients. Pour into a gallon size freezer zip-lock bag. Make sure you scrape bowl and juice into bag & remove as much excess air before/while sealing.
Freeze. Good for up to a year! When you need an apple pie or crisp just take out of freezer, unthaw at room temp, add the topping/crust, toss it in the oven and voilà!
1 gallon zip-lock bag = 1 pie or crisp
Roxanne Husmann
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Ed’s Fried Apples
- Jonagold Apples (several)
- Brown Sugar (to taste)
- White Sugar (to taste)
- Fresh Ground Nutmeg (dash)
- Cinnamon (dash x 2)
- Olive oil (2 tablespoons +)
- Butter (optional)
- Salt (to taste)
Core and thickly slice the apples. Heat fry pan, cast iron preferably, and add oil. You may add some amount of butter to flavor. Fry apples over medium to medium/high heat until slightly browned and mushy. Add Nutmeg and Cinnamon while cooking. Turn off heat and add a mixture (50/50) of the sugar, stir in until uniformly mixed. Cool and serve. You may also add raisins, walnuts, or both during the frying for a variation. If you ever achieve the perfect ratio of ingredients be sure to write it down before you start eating.
Serves 1 – 4
Ed Husmann