If you’re going to eat these on a plate with a fork, put 2 heaping tablespoons of apples in them. To eat as hand-pies, 2 level tablespoons are enough.
Golden Delicious apples are the best all-purpose apples because they’re sweet enough to be good eating apples and yet they hold their shape & consistency when cooked.
2 large (or 3 medium size) =
1 lb. = 1½ cups finely chopped
A great little casserole….the crunchiness of the onion rings make the dish!
1 10-oz. pkg. frozen chopped spinach, thawed
8-oz. pkg. cream cheese, room temperature & cut up
3-oz. can French Fried Onion Rings
15 Ritz crackers, crushed
Thaw spinach and place in a medium size saucepan with a little water. Bring to a boil and cook 3 minutes, cover and reduce heat to low and cook 4 more minutes. Drain well and squeeze dry. Set aside in a medium size bowl. In a small saucepan combine soup and cut-up cream cheese. Stir constantly over low heat till mixture is smooth; add to the bowl with the spinach, mixing well. Gently stir in onion rings and pour mixture into greased 7x9-inch (or any 1 qt. size casserole dish). Top with crushed crackers. Bake at 375º for 20 minutes. Makes 6 servings.
A little lunchbox treat or anytime snack!
¼ cup butter
5 large cooking apples (Yellow Delicious, Gala or Granny Smith)
½ cup apple juice (or apple cider)
1 cup light brown sugar, packed
1 tsp. cinnamon
1 15-oz. pkg. Pillsbury All-Ready pie crusts
Oil for frying
Melt butter in a large skillet over medium heat. Peel & core apples and cut into large pieces. Sprinkle lightly with lemon juice. Fry apples in the butter, turning constantly till golden brown. Add more butter, if necessary. Add the juice, sugar and cinnamon. Cover and cook over low or medium heat for about 15 minutes till apples are tender. Roll each pie crust out on a floured cloth and using a saucer, cut out 5-inch circles. Place about 2 tablespoonfuls of cooked apples on half of each pastry circle. Moisten edges with your fingers; fold dough over apple mixture pressing edges to seal. Crimp edges of dough with a fork dipped in flour. Prick a few air holes in top with fork and set aside. When all pies are ready for frying, pour about 2 inches of oil in a deep frying pan and heat to 350º. Fry pies, 2 or 3 at a time, about 4 minutes, till nicely browned. You may not have to turn them if the oil is deep enough. (grease will spatter a little as they fry) Drain on paper towels and sprinkle with powdered sugar. Be sure and let pies cool before eating as the filling will be very hot!
Note: 1 pie crust will make 4, 5 inch circles. (the last one will be a re-roll). Better make 8 little pies by using both pie crusts. Eat as a hand-pie or on a plate with a scoop of vanilla ice cream.
Note: I use a Presto Fry Daddy and fry 2 at a time.
Apple Festival Month!!!
It’s apple festival month all over
This cake is so good, it could win the Blue Ribbon in the cake baking category this year.
It’s moist and delicious….you must try it.
4 cups peeled & finely chopped Golden Delicious apples
2 cups sugar
½ cup vegetable oil
2 large eggs, lightly beaten
2 tsp. vanilla
2 cups all-purpose flour
2 tsp. baking powder
2 tsp. cinnamon
1 tsp. salt
½ tsp. baking soda
1 cup chopped pecans
Preheat oven to 350º. In a large bowl, combine apples, sugar, oil, eggs and vanilla. Set aside. In another bowl, combine flour, baking powder, cinnamon, salt and baking soda. Add to apple mixture, stirring just until well mixed. Stir in pecans. Pour into a greased and floured 9x13-inch baking dish and bake for about 35 minutes. Remove from oven and place baking dish on wire rack, leaving the cake in the baking dish. Cool completely and frost with icing below. Cut into 12 squares to serve.
Note: This recipe can easily be halved and baked in an 8-inch square pan. Bake this size for about 30 minutes.
Icing: (for 9x13) ½ cup sugar ¼ cup evaporated milk 2 Tbsp. butter, softened Dash
salt 1 tsp. vanilla Combine all ingredients in a medium size saucepan and bring to a boil. Boil vigorously for 2 minutes. Remove from heat. Cool slightly and drizzle all over cake.
Icing: (for 9x13)
½ cup sugar
¼ cup evaporated milk
2 Tbsp. butter, softened
1 tsp. vanilla
Combine all ingredients in a medium size saucepan and bring to a boil. Boil vigorously for 2 minutes. Remove from heat. Cool slightly and drizzle all over cake.
Before all the beautiful fresh zucchinis are gone, make this bread….
one to eat, one to give away or freeze for winter.
3 cups all-purpose flour
2 tsp. baking soda
½ tsp. baking powder
1 tsp. salt
1½ tsp. cinnamon
¾ cup chopped nuts
3 eggs, lightly beaten
2 cups sugar
1 cup vegetable oil
2 tsp. vanilla
2 cups coarsely shredded fresh zucchini (1 very large)
1 8-oz. can crushed pineapple, well drained
Preheat oven to 350º. In a large bowl, sift together the first 5 ingredients. Stir in nuts. Set aside. In another very large bowl, combine the lightly beaten eggs, sugar, oil and vanilla, stirring well with a large spoon. Add the shredded zucchini and crushed pineapple, stirring well. Add the dry ingredients, stirring just till combine and flour is no longer visable. See tip#1. Spoon into 2 greased & floured 8 or 9-inch loaf pans. Bake for 1 hour. Cool in pans 10 minutes before removing. Run a table knife around edges for easy removal.
Tips: 1. I use 8-inch pyrex baking loaf pans and line the bottom with waxed paper, so they’ll be easy to remove. 2. The crushed pineapple keeps the bread moist and adds to the flavor. 3. After the bread has completely cooled, wrap it
in foil. The next day it will be so moist! 4. For a delicious treat, spread slices of zucchini
bread with softened cream cheese.
1. I use 8-inch pyrex baking loaf pans and line the bottom with waxed paper,
so they’ll be easy to remove.
2. The crushed pineapple keeps the bread moist and adds to the flavor.
3. After the bread has completely cooled, wrap it in foil. The next day it will be
4. For a delicious treat, spread slices of zucchini bread with softened cream