World Famous Recipes

Apple Recipes - Sherry’s Apple Butter

5 pounds Tart Cooking Apples
7 cups Water
2 cups Apple Cider
4 Cups Sugar
1 teaspoon Ground Cloves
1 teaspoon Allspice
1 tablespoon Cinnamon
1/8 teaspoon Nutmeg

Wash and quarter apples. Put them in a large preserving kettle with
the water & cook for about 15 minutes, or until the apples are soft.
Press apples through a fine sieve to make about 2 quarts apple
puree. Boil the cider down to 1 cup and add to the apple puree with
remaining ingredients. Bring to a boil and cook gently for 30
minutes, stirring frequently. Pour into an ovenproof dish or
casserole and bake, uncovered, in a slow oven (250 degrees) for
about 6 hours, or until thick, stirring occasionally. Pour into hot
jars & seal at once.

CROCKPOT APPLE CAKE DESSERT

6 apples peeled, cored and sliced

sugar

cinnamon

8 oz of yellow cake mix

1/4 c melted butter or margarine

Put slices of apples in CP. Pour half a package of dry cake mix over apples. Drizzle butter over cake mix. Sprinkle cinnamon and sugar mixture over that and cook on low 1 1/2 to 2 hours. Keep checking and it’s done when the apples are soft.

Lemony Apple-Cider Caramel Cake

Serving: Serves: 16

Caramelized Apples:

2 cups apple cider

1 cup sugar

1 tablespoon butter

1 1/4 pounds crisp, tart apples, peeled, cored, and thinly sliced

Cake:

Fine bread crumbs, to coat pan

3 cups unbleached unsifted all-purpose flour

1/2 teaspoon baking soda

1/4 teaspoon salt

2 cups sugar

8 tablespoons (1 stick) unsalted butter, softened

One 8-ounce package Neufchâtel cream cheese, softened

1 tablespoon finely grated

Lemon Rind:

3 large eggs

2 tablespoons fresh lemon juice

1 cup buttermilk

Glaze:

1/4 cup apple cider

1/4 cup fresh lemon juice

1/4 cup granulated sugar

1 teaspoon pure vanilla extract

Confectioners’ sugar (optional)

1. Prepare Caramelized Apples: In a heavy 2-quart saucepan, bring

apple cider over high heat to a boil. Swirling pan occasionally,

cook until reduced to 1/2 cup — about 15 minutes. Watch carefully

near end of cooking process to avoid burning.

2. Stir in sugar; cook over medium-high heat until the sugar

dissolves and mixture boils. Continue cooking, stirring constantly,

until a thick syrup forms with a foamy deep-dark caramel color –

about 10 minutes. Remove pan from heat; let cool 1 minute. Stir in

butter; add apples and mix well.

3. Return the pan to high heat and cook, stirring constantly, until

apples are soft and sauce is thick and syrupy. Transfer mixture to a

bowl and cool completely (makes about 1 1/4 cups).

4. Prepare Cake: Place oven rack in bottom third of oven; heat to

325 degrees F. Coat a 12-cup Bundt pan well with vegetable-oil

cooking spray; dust evenly with fine bread crumbs and tap out excess

crumbs. Sift flour, soda, and salt together onto waxed paper; set

aside.

5. In a large bowl with a mixer on medium speed, beat sugar, butter,

cream cheese, and lemon rind until very smooth and creamy, stopping

to scrape sides of bowl occasionally — about 5 minutes. Add eggs,

one at a time, beating after each addition until thoroughly

incorporated, scraping sides of bowl as needed. Beat in lemon juice.

Reduce mixer speed to low. Alternately add the flour mixture in

three additions and the buttermilk in two additions, beginning and

ending with flour mixture. Beat only until batter is smooth,

stopping frequently to scrape bowl and beaters. Fold in cooled

caramelized apples. Spread batter evenly into prepared pan.

6. Bake until cake tester inserted into center comes out clean,

about 1 1/2 hours.

7. Prepare Glaze: In a small bowl, combine cider, lemon juice,

granulated sugar, and vanilla. Stir until sugar dissolves.

8. Remove cake from oven and let stand 5 minutes on wire rack.

Carefully invert the cake onto rack and remove pan. Set rack on a

baking sheet and immediately brush entire cake with Glaze. Keep

brushing until all Glaze has been used. Let cake cool completely.

9. Transfer cake to plate and dust with confectioners’ sugar, if

desired. Cut with a serrated knife and serve.

Apple Butter (diabetic from ADA)
96 servings/Serving size: 1 Tbsp

5 lb apples (try Pippin, Granny Smith, or Macintosh)
2 cups water
1 cup orange juice
2 cups unsweetened apple cider
2 tsp cinnamon
1 tsp cloves
1 tsp allspice
1/2 tsp nutmeg

1.Peel, core, and thinly slice apples. Put the apples, water, orange juice, and apple cider in a saucepan and simmer for 20 to 25 minutes. Remove from heat and puree the apple and liquid in a food processor or blender until the mixture is fairly smooth.

Preheat the oven to 325 degrees. Pour the apple mixture into a large baking pan and bake, uncovered, for about 1 hour, or
until reduced to half. Stir occasionally. (It’s best to have a baking pan with a large surface so the moisture can evaporate.)

Add the spices and stir to blend. Lower the oven temperature to 250 degrees and bake the mixture for 3 hours until very dark and thick. Stir frequently to prevent sticking. Place in hot, sterilized Mason jars. Cool and store in refrigerator.

Exchanges Per Serving:
Free Food
Calories — 17
Calories from Fat — 0
Total Fat — 0g
Carbohydrate — 4g
Protein — 0g

Apple Pasta Salad

1 container (8 ounce) plain nonfat yogurt

2 cups uncooked rotini pasta (spiral shaped pasta, try the kind that has mixed colors in the package if you can find them)

1 can (8 ounce) unsweetened crushed pineapple, undrained

1/2 cup shredded carrot

1 cup sliced celery

1/2 tsp. salt, optional

1/4 cup sliced green onions

1/4 tsp. garlic powder

1/4 cup raisins

1/4 tsp. dry mustard

3 cups diced, unpeeled York or Winesap apples

1 tsp. finely chopped crystallized ginger

1 Tbs. honey

Thoroughly combine yogurt, pineapple, salt, spices, ginger and honey and refrigerate. Cook pasta according to package directions, omitting salt. Rinse with cold water and drain thoroughly. Cool completely. In large bowl, combine all ingredients including yogurt dressing. Chill thoroughly before serving.