apple

My Favorite Apple Cake

My Favorite Apple Cake

I have posted this cake recipe in the past. It truly is my favorite apple cake ever.  I had a request for this recipe yesterday, so here it is.

I’ve had this recipe since I was a kid. My Aunt Josie gave it to my mom. Not sure where she got, it but it has been a family favorite since we first made it.

It’s a simple recipe that comes out moist and flavorful. I normally bake it in a 13×9- inch pan but it can be baked in a Bundt pan. While the recipe calls for cinnamon sugar- I sometimes add a little fresh ground nutmeg, too. I also like to use olive oil or even avocado oil in this cake. It gives it a really nice flavor.

Almost any apple works in this recipe- except maybe Red Delicious. Perfect for dessert or even served with brunch.  Who am I kidding? I would eat this cake for breakfast.

Note: The batter is really thick. Don’t think you’ve done something wrong.

 

Classic Apple Cake

1 c. oil, I use olive oil
4 eggs
1 t. vanilla
1/3 c. orange or lemon juice
Combine above ingredients and set aside.
Mix together the following dry ingredients. Make a well and stir in egg mixture to make a stiff batter.

3 c. flour
2 c. sugar
3 t. baking powder
¼ t. salt

Mix ½ c. sugar and 2 t. cinnamon and set aside

Peel, core and slice 4 medium apples.
Grease a 9×13 inch pan or a Bundt pan. Preheat oven to 350-degrees. Place ½ of batter in prepared pan. Arrange apple slices on batter and sprinkle on ½ of the cinnamon mixture. Pour on remaining batter and sprinkle with remaining sugar mixture.

Bake 1-1 ½ hours. One hour for 13×9-inch pan and 1 1/2 hours for Bundt. I find that sometimes it takes less than an hour- check at 50 minutes.

Homemade Apple Pie Filling

Apple Pie Filling

While I think the best pie is made with fresh apples, I also like making and canning my own apple pie filling. It is a handy way for me to enjoy local apples throughout the year. It is also a whole lot better than any commercial pie filling I have tried. Loaded with plenty of big chunks of apples and seasoned with cinnamon and nutmeg- I think it the next best thing to fresh apples for baking.

I use my canned filling  to make pies, but I also use it for kolachy, blintzes, cakes and more.

The hard part, for some, is getting a hold of Clear Gel. It is a special type of cornstarch. I buy mine on line, but you can find it in stores where the Amish shop. Clear Gel stays thick, even if it is reheated. Regular cornstarch will not.

Here is the recipe I use. You can tweak the seasonings to suit your own taste, but keep in mind that spices sometimes get stronger when canned, so don’t go too crazy!!

 

Apple Pie Filling

6 qts. apples, sliced and blanched

5 1/2 c. sugar

1 1/2 c. Clear Gel- modified cornstarch available on line and in Amish stores

1 T. cinnamon

1 t. nutmeg

2 1/2 c. cold water

5 c. apple juice

3/4 c. lemon juice

If apples lack tartness use an additional 1/4 cup of lemon juice. Wash, peel and core apples and cut into 1/2 thick slices. Place in water treated with either lemon juice, citric acid or ascorbic acid to prevent darkening. Remove from solution and drain well. Blanch in boiling water- 2 quarts at a time- for 1 minute. As you finish each batch place in a bowl and cover to keep warm. In large pot combine sugar, Clear Gel, cinnamon, nutmeg, water and apple juice. Stir over medium heat until mixture begins to bubble and thicken. Add lemon juice and boil 1 minute. Add drained apples and stir gently to combine. Ladle into hot, clean jars leaving 1 1/2 inches of headspace. Remove air bubbles. Wipe rims and adjust lids.  Process in a boiling water bath- pints or quarts for 25 minutes. After the time is up, turn off canner and let jars sit in water bath for 5 minutes before removing. This will reduce the chance of siphoning.  Makes 7 quarts or 14 pints.

For only 1 quart

3 1/2 c.apples

3/4 plus 2 T. sugar

1/4 c. Clear Gel

1/2 t. cinnamon

1/8 t. nutmeg

1/2 c. cold water

3/4 c. apple juice

2 T. lemon juice

Maple-Glazed Apple Bacon Fritters

Maple-Glazed Apple and Bacon Fritters

Maple-Glazed Apple and Bacon Fritters

This time of year, with apples in season, it is fun to use them in all sorts of recipes. I’ve made an assortment of both sweet and savory dishes with them. This is one of my favorites. What could be better than combining apples with bacon in a sweet treat? The sweetness of the apples pairs so well with the smoky/saltiness of the bacon.

Fritters aren’t difficult to make. They really don’t take that long to make, either. I prefer to make them close to when I am serving them- so my guests can enjoy them warm.

They make a wonderful dessert, or a fun addition to a breakfast or brunch menu. I dipped them in the maple glaze, which also went well with the apples and bacon.

 

I must warn you, they are addictive.

 

 

 

Apple and Bacon Fritters

2 c. flour

2 T. sugar

2 T. baking powder

1/2 t. salt

1 c. milk

2 eggs, beaten

2 T. melted butter

1 c. diced apples

1 c. cooked, crumbled bacon

oil for frying- I used coconut oil

Combine dry ingredients and set aside. Mix together milk with the eggs and butter. Stir in dry ingredients until just moistened and add the apples and bacon. Heat oil to 375. If using gluten free flour, heat oil to 350. Drop dough by tablespoonfuls into the hot oil and fry until golden brown. Don’t do more than 4-5 at a time. It will take about  4 minutes in total but you need to turn them to brown evenly so 2 minutes per side. Drain on paper towels. Dip in maple glaze (recipe follows) while warm. Makes about 32.

Maple Glaze

1 c. Powdered sugar

1/2 c. maple syrup

a little water if mixture gets too thick

Combine all ingredients and set aside until ready to use.

Autumn Cabbage with Apples

Autumn Cabbage with Apples

Autumn Cabbage with Apples

I think cabbage is underrated. It is such a versatile vegetable. Cabbage is good in both hot and cold dishes, it isn’t expensive, and cabbage is good for you. I was looking for a side dish for a duck dinner the other night and I decided to start with cabbage. Since I had a pretty good sized head of green cabbage and just a small piece of red cabbage, I mixed the two together. I added cider vinegar, sugar and seasonings. Then I added apples to round out the dish. It had a sweet and sour flavor that went well with the duck. I’d also serve this as a side dish with ham, pork or even a lamb roast. It would go well with any of them. You could use any color cabbage for this dish- or combine colors, as I did. Perfect for a Fall dinner.

  Autumn Cabbage with Apples

2-3 T. oil

2-3 onions, sliced thin

8 c. chopped cabbage, any color

1 c. stock- chicken or vegetable stock

1/2 c. apple cider vinegar

1/4 c. sugar

1 t. celery seeds

3 apples, peeled , cored and diced

salt and hot pepper sauce to taste

Heat oil in skillet and cook onion until tender and a little wilted. Add cabbage, stock, vinegar, sugar and celery seeds and cook until cabbage is tender. Most of the liquid will evaporate. Add the apples and cook until apples are just heated through. Season with salt and hot sauce and serve. Serves 5-6.

Canned Apple Pie Filling

Apple Pie Filling

Apple Pie Filling

While I think the best pie is made with fresh apples, I also like making and canning my own apple pie filling. It is a handy way for me to enjoy local apples throughout the year. It is also a whole lot better than any commercial pie filling I have tried. Loaded with plenty of big chunks of apples and seasoned with cinnamon and nutmeg- I think it the next best thing to fresh apples for baking.

I use my canned filling  to make pies, but I also use it for kolachy, blintzes, cakes and more.

The hard part, for some, is getting a hold of Clear Gel. It is a special type of cornstarch. I buy mine on line, but you can find it in stores where the Amish shop. Clear Gel stays thick, even if it is reheated. Regular cornstarch will not.

Here is the recipe I use. You can tweak the seasonings to suit your own taste, but keep in mind that spices sometimes get stronger when canned, so don’t go too crazy!!

 

Apple Pie Filling

6 qts. apples, sliced and blanched

5 1/2 c. sugar

1 1/2 c. Clear Gel- modified cornstarch available on line and in Amish stores

1 T. cinnamon

1 t. nutmeg

2 1/2 c. cold water

5 c. apple juice

3/4 c. lemon juice

If apples lack tartness use an additional 1/4 cup of lemon juice. Wash, peel and core apples and cut into 1/2 thick slices. Place in water treated with either lemon juice, citric acid or ascorbic acid to prevent darkening. Remove from solution and drain well. Blanch in boiling water- 2 quarts at a time- for 1 minute. As you finish each batch place in a bowl and cover to keep warm. In large pot combine sugar, Clear Gel, cinnamon, nutmeg, water and apple juice. Stir over medium heat until mixture begins to bubble and thicken. Add lemon juice and boil 1 minute. Add drained apples and stir gently to combine. Ladle into hot, clean jars leaving 1 1/2 inches of headspace. Remove air bubbles. Wipe rims and adjust lids.  Process in a boiling water bath- pints or quarts for 25 minutes. After the time is up, turn off canner and let jars sit in water bath for 5 minutes before removing. This will reduce the chance of siphoning.  Makes 7 quarts or 14 pints.

For only 1 quart

3 1/2 c.apples

3/4 plus 2 T. sugar

1/4 c. Clear Gel

1/2 t. cinnamon

1/8 t. nutmeg

1/2 c. cold water

3/4 c. apple juice

2 T. lemon juice

Bacon Apple Fritters with Maple Glaze

Bacon Apple Fritters with Maple Glaze

Bacon Apple Fritters with Maple Glaze

This time of year with apples in abundance it is fun to use them in all sorts of recipes. This is one of my favorites. What could be better than combining apples with bacon in a sweet treat? The sweetness of the apples pairs so well with the smoky/saltiness of the bacon. I have made these in the past with gluten free flour and they worked great. They make a wonderful dessert or a fun addition to a breakfast or brunch menu.

 

 

 

 

Bacon Apple Fritters

2 c. flour

2 T. sugar

2 T. baking powder

1/2 t. salt

1 c. milk

2 eggs, beaten

2 T. melted butter

1 c. diced apples

1 c. cooked, crumbled bacon

oil for frying- I used coconut oil

Combine dry ingredients and set aside. Mix together milk with the eggs and butter. Stir in dry ingredients until just moistened and add the apples and bacon. Heat oil to 375. If using gluten free flour heat oil to 350. Drop dough by tablespoonfuls into the hot oil and fry until golden brown. Don’t do more than 4-5 at a time. It will take about  4 minutes in total but you need to turn them to brown evenly so 2 minute per side. Drain on paper towels. Dip in maple glaze (recipe follows) while warm or roll in powdered sugar. Makes about 32.

Maple Glaze

1 c. Powdered sugar

1/2 c. maple syrup

a little water if mixture gets too thick

Combine all ingredients and set aside until ready to use.

Classic Apple Cake

Classic Apple Cake

Classic Apple Cake

I’ve had this recipe since I was a kid. My Aunt Josie gave it to my mom. Not sure where she got it but it has been a family favorite since we first made it. It’s a simple recipe that comes out moist and flavorful. I normally bake it in a 13×9- inch pan but it can also be baked in a Bundt pan. While the recipe calls for cinnamon sugar- I sometimes add a little fresh ground nutmeg, too. Pretty much any apple works in this recipe- except maybe Red Delicious. Perfect for dessert or even served with brunch.  The batter is really thick. Don’t think you’ve done something wrong. Here is the recipe.

 

 

 

 

Classic Apple Cake

1 c. oil
4 eggs
1 t. vanilla
1/3 c. orange or lemon juice
Combine above ingredients and set aside.
Mix together the following dry ingredients. Make a well and stir in egg mixture to make a stiff batter.

3 c. flour
2 c. sugar
3 t. baking powder
¼ t. salt

Mix ½ c. sugar and 2 t. cinnamon and set aside

Peel, core and slice 4 medium apples.
Grease a 9×13 inch pan or a Bundt pan. Preheat oven to 350-degrees. Place ½ of batter in prepared pan. Arrange apple slices on batter and sprinkle on ½ of the cinnamon mixture. Pour on remaining batter and sprinkle with remaining sugar mixture.

Bake 1-1 ½ hours. One hour for 13×9-inch pan and 1 1/2 hours for Bundt. I find that sometimes it takes less than an hour- check at 50 minutes.

Pink Applesauce

Pink Applesauce

Pink Applesauce

Inspired by some of my canning friends who add all sorts of other fruits to their applesauce I decided to mix things up a little by making applesauce  with cranberries.I still had a quite a few apples from Fall harvest and decided to can more applesauce the other day. It came out a pretty shade of pink. The cranberries also added  nice tartness to the mix. Doing it over I would add another bag of cranberries, perhaps. The nice thing about applesauce is you can make any amount, depending on how many apples you happen to have. You can also freeze the mixture if you don’t want to can it.

Pink Applesauce

60 apples

12 oz. cranberries

water

1 c. lemon juice

sugar to taste

Peel and core apples. Put in water with some ascorbic acid, citric acid or lemon juice to prevent discoloration. Place apples in a pot with enough water to prevent sticking and add the cranberries and lemon juice. Cook over medium high heat until soft. I wanted smooth applesauce so I ran the cooked apple mixture through a food mill on the medium blade. Return apple mixture to pan and bring to a boil. Sweeten with sugar, if you like, or leave unsweetened. Have water bath full of boiling water and have hot, clean canning jars and lids and rings ready. Ladle hot applesauce into hot jars, leaving 1/2 inch of headspace. Wipe rims and apply lids. Process in a boiling water bath for 20 minutes for pints or quarts. Yield: 8 quarts 0r 16 pints.

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