¼ c. orange juice
1 c. vegetable oil
2 ½ tsp. vanilla
4 eggs
3 c. flour
3 tsp baking powder
2 c. granulated sugar
½ tsp salt
1 c. chopped nut
Filling:
2 c. apples, peeled and diced
1 Tbs sugar
1 tsp cinnamon
powdered sugar for topping
Beat first four ingredients at high speed until combined. Sift dry ingredients, then blend with first mixture. Fold in nuts. Put 1/3 of batter in a greased bundt pan. Combine filling ingredients and put half of mixture on batter in bundt pan. Add another third of batter and then filling and top with batter. Bake 55-60 minutes at 350 degrees.
Remove cake from pan while hot. Cool cake and sprinkle with powdered sugar.
Submitted by Lenore Cadwell
Showing posts with label Apples. Show all posts
Showing posts with label Apples. Show all posts
Sausage and Apples
Serves 4
1 lb sausage (pierced in several places)
1/2 cup apple cider
1/4 cup apple jelly or pepper jelly
2 Tbsp Dijon mustard
1 medium onion (cut in vertical slices)
3 firm apples (core and sliced into thick wedges)
1 tsp dried basil
Pinch of pepper
In wide saucepan lightly coated with oil, brown sausages on all sides on medium-high heat, turning often, 5-7 min. Remove from pan; keep warm. Mix cider, jelly and mustard together in a small bowl. Add onion to saucepan used for sausage. Place on medium heat and stir often until starting to brown. Then add apples and stir until starting to brown. Stir in juice mixture. Sprinkle basil and pepper on top. Return sausages to pan, reduce heat to medium-low, cover, and cook until sausages are completely cooked through, about 10 minutes.
From Simply in Season
1 lb sausage (pierced in several places)
1/2 cup apple cider
1/4 cup apple jelly or pepper jelly
2 Tbsp Dijon mustard
1 medium onion (cut in vertical slices)
3 firm apples (core and sliced into thick wedges)
1 tsp dried basil
Pinch of pepper
In wide saucepan lightly coated with oil, brown sausages on all sides on medium-high heat, turning often, 5-7 min. Remove from pan; keep warm. Mix cider, jelly and mustard together in a small bowl. Add onion to saucepan used for sausage. Place on medium heat and stir often until starting to brown. Then add apples and stir until starting to brown. Stir in juice mixture. Sprinkle basil and pepper on top. Return sausages to pan, reduce heat to medium-low, cover, and cook until sausages are completely cooked through, about 10 minutes.
From Simply in Season
Mashed Turnip and Apple
Water to cover (enough to cover turnips and apples)
1 pound purple-topped turnips, trimmed, peeled and chopped into equal-size pieces
2 apples, peeled and quartered
1/2 cup dry white wine
1 tablespoon butter
1 Tbsp cream
Salt & pepper to taste
Fresh grated nutmeg
Preheat the oven to 300. Bring the water to boil while the prepping the turnips. (To save a dish, pick a saucepan that you can also do the mashing in.) Add the turnips, cover and let simmer for 15 minutes. Add the apples and cook for another 15 - 20 minutes, until turnips are fully cooked (a knife should slip in and out with no trouble). Drain and return to hot pot. Mash until smooth (a little texture is good, these mash very easily with a hand masher). Add the wine, butter and cream. Season to taste. Transfer to a baking dish and top with nutmeg.
From This Good Food, Contemporary French Vegetarian Recipes from a Monastery Kitchen
1 pound purple-topped turnips, trimmed, peeled and chopped into equal-size pieces
2 apples, peeled and quartered
1/2 cup dry white wine
1 tablespoon butter
1 Tbsp cream
Salt & pepper to taste
Fresh grated nutmeg
Preheat the oven to 300. Bring the water to boil while the prepping the turnips. (To save a dish, pick a saucepan that you can also do the mashing in.) Add the turnips, cover and let simmer for 15 minutes. Add the apples and cook for another 15 - 20 minutes, until turnips are fully cooked (a knife should slip in and out with no trouble). Drain and return to hot pot. Mash until smooth (a little texture is good, these mash very easily with a hand masher). Add the wine, butter and cream. Season to taste. Transfer to a baking dish and top with nutmeg.
From This Good Food, Contemporary French Vegetarian Recipes from a Monastery Kitchen
Roasted Winter Squash and Apples
Serves 8 to 10
2 pounds winter squash (about 4 cups cubed)
2 lbs firm, tart apples
2 tsp lemon juice
1 1/2 Tbsp olive oil
1/2 tsp salt
Peel and seed your squash and cut it in large cubes or in slices, whatever works for you. Cut the apples in quarters, and core them, then toss them with the lemon juice.
Put the squash pieces in a big bowl, drizzle them with the olive oil, sprinkle on a little salt, and turn them over and over with your hands until all are lightly and evenly coated with oil.
Combine the squash with the apples and spread them on a baking sheet. Roast them at 400 for about an hour, turning and moving them every 20 minutes or so.
The New Vegetarian Epicure by Anna Thomas
2 pounds winter squash (about 4 cups cubed)
2 lbs firm, tart apples
2 tsp lemon juice
1 1/2 Tbsp olive oil
1/2 tsp salt
Peel and seed your squash and cut it in large cubes or in slices, whatever works for you. Cut the apples in quarters, and core them, then toss them with the lemon juice.
Put the squash pieces in a big bowl, drizzle them with the olive oil, sprinkle on a little salt, and turn them over and over with your hands until all are lightly and evenly coated with oil.
Combine the squash with the apples and spread them on a baking sheet. Roast them at 400 for about an hour, turning and moving them every 20 minutes or so.
The New Vegetarian Epicure by Anna Thomas
Napa Cabbage Salad with Apples & Pecans
1/2 head Napa cabbage
2 stalks bok choi
1 stalk celery, thinly sliced
2 apples, diced
1/2 cup pecans, coarsely broken
Dressing:
1/2 cup canola oil or other light-flavored oil
1/4 cup balsamic vinegar
1 pinch celery seeds
1/4 teaspoon fresh ginger, very finely minced
1/2 teaspoon brown mustard
1/2 teaspoon salt (to taste)
2 tsp sugar or honey
Cut the cabbage leaves 1/4” wide strips. Chop bok choi stalks into 1” pieces; leaves into strips. Mix dressing ingredients and let rest for 5 minutes.
Toss together all salad ingredients with the dressing.
From www.recipezaar.com
2 stalks bok choi
1 stalk celery, thinly sliced
2 apples, diced
1/2 cup pecans, coarsely broken
Dressing:
1/2 cup canola oil or other light-flavored oil
1/4 cup balsamic vinegar
1 pinch celery seeds
1/4 teaspoon fresh ginger, very finely minced
1/2 teaspoon brown mustard
1/2 teaspoon salt (to taste)
2 tsp sugar or honey
Cut the cabbage leaves 1/4” wide strips. Chop bok choi stalks into 1” pieces; leaves into strips. Mix dressing ingredients and let rest for 5 minutes.
Toss together all salad ingredients with the dressing.
From www.recipezaar.com
Curried Turnips
Serves 4
1 onion, chopped
2 Tbsp. oil
3 turnips, peeled and sliced thinly
1 tart apple, cored and chopped
2 tsp. curry powder
1 tsp. salt
lemon wedges
Cook the onion, stirring, in the oil for 5 minutes over medium heat until it begins to brown. Stir in the turnips and cook 5 minutes more. Add the apple, curry powder and salt, and cook until tender, about 3 to 5 minutes. Squeeze a fresh lemon wedge over dish before serving. Serve hot with additional wedges.
From Vegetarian Times Complete Cookbook, 1995
1 onion, chopped
2 Tbsp. oil
3 turnips, peeled and sliced thinly
1 tart apple, cored and chopped
2 tsp. curry powder
1 tsp. salt
lemon wedges
Cook the onion, stirring, in the oil for 5 minutes over medium heat until it begins to brown. Stir in the turnips and cook 5 minutes more. Add the apple, curry powder and salt, and cook until tender, about 3 to 5 minutes. Squeeze a fresh lemon wedge over dish before serving. Serve hot with additional wedges.
From Vegetarian Times Complete Cookbook, 1995
Simple Skillet Turnips & Apples
serves 4
1 tbsp. canola oil
1/2 C fresh apple cider or juice
1/2 C chopped onion
1 small cinnamon stick
1 medium apple, copped (approx. 3/4C)
1/4 tsp. salt
3 C chopped turnips (1/2" cubes)
Heat oil in a large skillet over med. heat. Add onion and sauté for 3 to 5 minutes. Add apple and sauté 2 more minutes. Add turnips and rest of ingredients. Cover and reduce heat to medium-low. Stir occasionally, and add more liquid if necessary to prevent sticking. Simmer until turnips are tender, approx. 20 minutes. Remove cinnamon stick before serving.
from the Rolling Prairie Cookbook
1 tbsp. canola oil
1/2 C fresh apple cider or juice
1/2 C chopped onion
1 small cinnamon stick
1 medium apple, copped (approx. 3/4C)
1/4 tsp. salt
3 C chopped turnips (1/2" cubes)
Heat oil in a large skillet over med. heat. Add onion and sauté for 3 to 5 minutes. Add apple and sauté 2 more minutes. Add turnips and rest of ingredients. Cover and reduce heat to medium-low. Stir occasionally, and add more liquid if necessary to prevent sticking. Simmer until turnips are tender, approx. 20 minutes. Remove cinnamon stick before serving.
from the Rolling Prairie Cookbook
A Great Morning Juice
For those with juicers (and organic, of course!), will make 2 servings
Wash, trim, and put through your juicer:
1 small handful of parsley
1 small-medium zucchini
1 medium apple
1 medium-large carrot
Stir and drink right away!
submitted by Patti Andrews
Wash, trim, and put through your juicer:
1 small handful of parsley
1 small-medium zucchini
1 medium apple
1 medium-large carrot
Stir and drink right away!
submitted by Patti Andrews
Brethren’s Cider Pie
Serves 6 – 8
For the Pastry:
1-½ cups flour
¼ teaspoon salt
2 teaspoons sugar
½ cup cold unsalted butter
¼ cup or more ice water
For the pastry, sift the flour, salt, and sugar into a bowl. Using a pastry blender or 2 knives, cut the butter into the dry ingredients as quickly as possible until the mixture resembles coarse meal.
Sprinkle the ice water over the flour mixture. Combine with a fork until the dough holds together. If the dough is too crumbly, add a little more water, 1 tablespoon at a time. Gather the dough into a ball and flatten into a disk. Wrap in wax paper and refrigerate at least 20 minutes.
For the Filling:
2-1/2 cups apple cider
1 Tablespoon butter
1 cup maple syrup
¼ cup water
¼ teaspoon salt
2 eggs, at room temperature, separated
1 teaspoon grated nutmeg
Start to prepare the filling. Place the cider in a medium-size heavy saucepan. Boil until only ¾ cup remains. Let cool.
Finish preparing the pastry: Roll out the dough between 2 sheets of wax paper to a thickness of about 1/8 inch. Use to line a 9-inch pie pan. Put dough into the pan, and trim all around, leaving a ½ inch overhang. Fold the overhang under to form the edge. Using a fork, press the edge to the rim of the pan and press up from under with your fingers at intervals for a ruffle effect. Refrigerate 20 minutes.
Preheat the oven to 350°. Beat egg yolks.
For the filling, add the butter, maple syrup, water, and salt to the cider and simmer gently 5-6 minutes. Remove the pan from the heat and let the mixture cool slightly, then whisk in the beaten egg yolks.
In a large bowl, beat the egg whites until they form stiff peaks. Add the cider mixture and fold gently together until evenly blended. Pour filling into the prepared pie shell. Dust with grated nutmeg. Bake until the pastry is golden brown and the filling is well set, 30 – 35 minutes.
Serve warm with fresh whipped cream, vanilla ice cream, or crème fraiche.
Submitted by Ted McCormack and Wendy From The Practical Encyclopedia of Baking
For the Pastry:
1-½ cups flour
¼ teaspoon salt
2 teaspoons sugar
½ cup cold unsalted butter
¼ cup or more ice water
For the pastry, sift the flour, salt, and sugar into a bowl. Using a pastry blender or 2 knives, cut the butter into the dry ingredients as quickly as possible until the mixture resembles coarse meal.
Sprinkle the ice water over the flour mixture. Combine with a fork until the dough holds together. If the dough is too crumbly, add a little more water, 1 tablespoon at a time. Gather the dough into a ball and flatten into a disk. Wrap in wax paper and refrigerate at least 20 minutes.
For the Filling:
2-1/2 cups apple cider
1 Tablespoon butter
1 cup maple syrup
¼ cup water
¼ teaspoon salt
2 eggs, at room temperature, separated
1 teaspoon grated nutmeg
Start to prepare the filling. Place the cider in a medium-size heavy saucepan. Boil until only ¾ cup remains. Let cool.
Finish preparing the pastry: Roll out the dough between 2 sheets of wax paper to a thickness of about 1/8 inch. Use to line a 9-inch pie pan. Put dough into the pan, and trim all around, leaving a ½ inch overhang. Fold the overhang under to form the edge. Using a fork, press the edge to the rim of the pan and press up from under with your fingers at intervals for a ruffle effect. Refrigerate 20 minutes.
Preheat the oven to 350°. Beat egg yolks.
For the filling, add the butter, maple syrup, water, and salt to the cider and simmer gently 5-6 minutes. Remove the pan from the heat and let the mixture cool slightly, then whisk in the beaten egg yolks.
In a large bowl, beat the egg whites until they form stiff peaks. Add the cider mixture and fold gently together until evenly blended. Pour filling into the prepared pie shell. Dust with grated nutmeg. Bake until the pastry is golden brown and the filling is well set, 30 – 35 minutes.
Serve warm with fresh whipped cream, vanilla ice cream, or crème fraiche.
Submitted by Ted McCormack and Wendy From The Practical Encyclopedia of Baking
Muesli Pancakes
Makes 10-12 pancakes
1 cup quick cooking oats
¾ cup unbleached all-purpose flour
1 cup skim milk
¾ cup whole-wheat flour
1 cup plain yogurt
¾ tsp each baking soda and baking powder
1 medium to large apple, cored, peeled and grated
3 eggs, beaten
¼ cup butter, melted, or ¼ cup vegetable oil
Stir together the oats, milk, yogurt and apple in a large mixing bowl. Allow to sit for 15 minutes. Add the eggs and stir to combine. In another bowl, sift together the flours, soda, and baking powder. Add the flour mixture to the oat mixture and stir well. Add the butter and mix. Drop by large spoonfuls onto a hot, lightly oiled griddle; cook over medium heat until well browned on both sides.
Serve with syrup, honey or jam.
Submitted by Cheryl Rowell; From the Stonyfield Farm Yogurt Cookbook by Med Cadoux Hirshberg
1 cup quick cooking oats
¾ cup unbleached all-purpose flour
1 cup skim milk
¾ cup whole-wheat flour
1 cup plain yogurt
¾ tsp each baking soda and baking powder
1 medium to large apple, cored, peeled and grated
3 eggs, beaten
¼ cup butter, melted, or ¼ cup vegetable oil
Stir together the oats, milk, yogurt and apple in a large mixing bowl. Allow to sit for 15 minutes. Add the eggs and stir to combine. In another bowl, sift together the flours, soda, and baking powder. Add the flour mixture to the oat mixture and stir well. Add the butter and mix. Drop by large spoonfuls onto a hot, lightly oiled griddle; cook over medium heat until well browned on both sides.
Serve with syrup, honey or jam.
Submitted by Cheryl Rowell; From the Stonyfield Farm Yogurt Cookbook by Med Cadoux Hirshberg
Cheese & Apple Hash Browns
2 large apples, peeled, cored and finely chopped, about 1 pound
2 large russet potatoes, about 1 pound, peeled and cut into 1/4 inch cubes
1 medium-size onion, chopped
1 medium-size red bell pepper, seeded and diced
1 Tbs lemon juice
½ cup shredded cheddar cheese, regular or reduced-fat
2 tsp butter or margarine salt & pepper
¼ cup chopped parsley
½ tsp cumin seeds
In bowl mix apples and lemon juice. Set aside. Melt butter in wide nonstick frying pan or wok over medium heat. Add potatoes, onion, and bell pepper. Stir fry until potatoes are slightly brown and tender when pierced. About 15 minutes or so. Add water, 1 Tbs at a time, if pan appears to be dry.
Stir in apples and cumin seeds; stir fry until apples are tender to bite (about 4 or so minutes). Remove from heat and stir in parsley. P ut mixture into serving bowl. Sprinkle with cheese. Season to taste with salt & pepper.
submitted by Lenore Cadwell
2 large russet potatoes, about 1 pound, peeled and cut into 1/4 inch cubes
1 medium-size onion, chopped
1 medium-size red bell pepper, seeded and diced
1 Tbs lemon juice
½ cup shredded cheddar cheese, regular or reduced-fat
2 tsp butter or margarine salt & pepper
¼ cup chopped parsley
½ tsp cumin seeds
In bowl mix apples and lemon juice. Set aside. Melt butter in wide nonstick frying pan or wok over medium heat. Add potatoes, onion, and bell pepper. Stir fry until potatoes are slightly brown and tender when pierced. About 15 minutes or so. Add water, 1 Tbs at a time, if pan appears to be dry.
Stir in apples and cumin seeds; stir fry until apples are tender to bite (about 4 or so minutes). Remove from heat and stir in parsley. P ut mixture into serving bowl. Sprinkle with cheese. Season to taste with salt & pepper.
submitted by Lenore Cadwell
Butternut, Onion and Apple Casserole
1 butternut squash, peeled and cut into ½ inch chunks (approx. 4 cups total)
2 medium onions (approx. 1 cup), chopped and cooked 1 minute in 1 Tbs. oil
4 large firm apples (approx. 2 cups), sliced
¾ cup cider or apple juice
Steam the squash in a steamer basket 5-6 minutes or until partially cooked. Spread 2 cups squash in the bottom of a buttered 2 quart casserole, top with half the chopped onions and half the chopped apples, then repeat the layers. Pour the cider or juice over the top and bake at 350 degrees for 30-40 minutes, or until done. If you like, add 1 cup whole wheat bread crumbs mixed with 1 teaspoon of toasted sesame seeds as a topping before you bake the casserole. This gives a crunchy top to the dish.
From Take the Apple by Joan and Charles Pratt
2 medium onions (approx. 1 cup), chopped and cooked 1 minute in 1 Tbs. oil
4 large firm apples (approx. 2 cups), sliced
¾ cup cider or apple juice
Steam the squash in a steamer basket 5-6 minutes or until partially cooked. Spread 2 cups squash in the bottom of a buttered 2 quart casserole, top with half the chopped onions and half the chopped apples, then repeat the layers. Pour the cider or juice over the top and bake at 350 degrees for 30-40 minutes, or until done. If you like, add 1 cup whole wheat bread crumbs mixed with 1 teaspoon of toasted sesame seeds as a topping before you bake the casserole. This gives a crunchy top to the dish.
From Take the Apple by Joan and Charles Pratt
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