Apple Cider Pound Cake
- 1 c butter, softened
- ½ c shortening
- 3 c sugar
- 6 eggs
- 3 c flour
- ½ t baking powder
- 1½ t apple pie spice
- 1 c apple cider
- 1 t vanilla
- Heat oven to 325 degrees. Grease and flour a 10-inch tube pan.
- Cream butter and shortening in mixing bowl. Gradually add sugar beating until light and fluffy.
- Add eggs, one at a time, beating after each egg.
- In small bowl, combine flour, baking powder, and apple pie spice. Add to creamed mixture, alternating dry ingredients with the apple cider. Begin and end with dry ingredients.
- Stir in vanilla.
- Pour into tube pan and bake for 1 hour and 20 minutes or until wooden pick inserted in center comes out clean.
- Cool 10-15 minutes and remove from pan. Cool on cooling rack.
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Baked Apple Oatmeal
- 4 c milk
- ½ c brown sugar
- 2 T butter
- 1 t vanilla
- ½ t salt
- ½ t cinnamon
- 2 c rolled oats
- 1 c raisins (or dried cranberries or blueberries)
- 2 c apples, chopped
- 1 c nuts, chopped (optional)
- In a saucepan, bring milk, brown sugar, butter, vanilla, salt, and cinnamon to a boil,
- Add oats, raisins (or cranberries or blueberries), apples, and nuts (optional).
- Pour into greased baking dish and bake uncovered at 350 degrees for 30-35 minutes.
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Apple Strudel Muffins
- 2 c flour
- 1 t baking powder
- ½ t baking soda
- ½ t salt
- ½ c butter
- 1 c sugar
- 2 eggs
- 1¼ t vanilla
- 1½ c chopped apples
- --
- Topping:
- ⅓ c packed brown sugar
- 1 T flour
- ¼ t cinnamon
- 1 T butter
- Preheat oven to 375 degrees. Grease a 12 cup muffin pan.
- In medium bowl, mix flour, baking powder, baking soda, and salt.
- In large bowl, beat together butter, sugar, and eggs until smooth. Mix in vanilla. Stir in apples and then gradually add flour mixture. Spoon into muffin pan. (Recipe makes 12 muffins)
- In small bowl, mix brown sugar, flour, and cinnamon. Cut in butter until mixture is crumbly. Sprinkle on top of muffins.
- Bake 20 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes in pan, and then remove from pan and cool on wire rack.
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Apple Pasta Salad
- Dressing:
- 2 c apple sauce
- ¼ c apple cider vinegar
- 2 T Dijon Mustard
- 1 T dill
- ¼ c black, pitted olives, cut in half
- dash of salt
- --
- Pasta:
- 1 lb cooked pasta (such as a spiral pasta)
- ¾ c grape tomatoes, halved
- ½ c cucumber, quartered and sliced
- ½ c red onion, sliced
- ½ c Feta Cheese
- ½ c chopped apples
- ¼ c black olives
- Combine all of the dressing ingredients in a medium bowl.
- Add cooked and cooled pasta to dressing and toss.
- Add all remaining ingredients and toss.
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Apple Pecan Pie
- 2 store bought pie crusts
- 6 c cored and sliced apples
- 1½ c pecan halves
- 1 stick better, softened
- 1⅛ t ground cinnamon
- ½ t nutmeg
- 1½ c brown sugar
- ½ c white sugar
- 2 T fresh lemon juice
- 3 T flour
- 1 T apple pie spice
- 1 t vanilla extract
- Rub softened butter on bottom and sides of a deep dish pie pan. Place pecans round side down until they cover the inside of the pan. Spread brown sugar on top of nuts. Place one pie crust on top of nuts and press down on. Set aside.
- In medium bowl place lemon juice, flour, white sugar, spices, and vanilla and mix well. Add sliced apples and toss till coated. Pour into piecrust making as even as you can. Cover with other pie crust. Fold over sides and crimp together. Don't worry about appearance because this will be the bottom of your pie. Poke holes at random with fork for steam.
- Place in 450 degree oven for 10 minutes, reduce heat to 350 degrees and continue to cook for 45 additional minutes.
- Remove from oven, and allow pie to sit until the bubbling stops. Once bubbling stops but pie is still warm, flip the pie over. The pecans are the top of your pie. Serve warm with ice cream.
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