Weekend Apple Pancake

• 2 large or 3 medium apples, preferably Granny Smith
• 3 tablespoons white sugar
• 1 teaspoon cinnamon, fresh ground if possible
• 1/2 teaspoon ground ginger
• 1/3 cup butter
• 1/2 cup brown sugar
• 5 eggs
• 1 cup milk
• 3/4 cup flour
• 1/4 teaspoon salt
• 1 tablespoon sugar
• 1/2 teaspoon vanilla

Heat the oven to 400°F. Peel and slice the apples; you should have about 3 cups. Mix the fresh cinnamon, ginger and sugar in a small bowl and set aside.

In the oven, or over a burner, melt the butter in an 8x8" pan or a deep cast iron skillet, tilting to coat the bottom and sides with melted butter. Add the brown sugar to the butter in the bottom of pan. Spread the apples on top of the sugar and sprinkle the cinnamon sugar mixture over the apples. Put the pan back in the oven to start the apples cooking.

Beat the eggs until foamy with a whisk or eggbeater. Fold in the flour, salt, and sugar gradually while mixing. Add milk and vanilla and beat just until smooth. Let rest for a couple minutes.

Take the pan out of the oven and pour the batter over the apples. Sprinkle more cinnamon or cinnamon sugar on top if desired. Bake for about 20 more minutes or until center is set and sides are lightly browned. If the top browns before the center sets, tent with foil for the duration of the baking. The pancake will puff up dramatically but fall after you take it out of the oven.

Serve with powdered sugar or more cinnamon sugar.

serves 3-4

From Apartment Therapy

Applejack Baked Apples with Ricotta Cream

For the Ricotta Cream:

• 1 cup ricotta cheese
• 1/4 cup granulated sugar
• 1 tablespoon heavy cream
• 1 tablespoon orange liqueur such as Grand Marnier

For the Apples:

• 6 large apples, such as Gravenstein, Ida Red, or Northern Spy
• 3/4 cup dried cranberries
• 2/3 cup (5.5 ounces) cropped almonds
• 1/4 cup brown sugar, firmly packed
• 2 tablespoons unsalted butter, at room temperature
• 1/2 cup plus 1 tablespoon applejack or other apple brandy (can substitute sweet apple cider)

1. To make the Ricotta Cream, place the ricotta, sugar, cream, and liqueur in a small bowl and stir until well blended and smooth. Refrigerate until ready to use.

2. Preheat the oven to 350F. Wash the apples well and core, but do not peel. Scoop out enough of the center to leave a 1-inch space that does not extend through to the bottom of the apple.

3. In a small bowl, mix together the dried cranberries, almonds, brown sugar, and butter until well blended. Place 1 tablespoon of the cranberry mixture in the cavity of each apple. Place the apples in a 9-inch glass pie plate and pour 1/2 cup of the applejack around the apples. Add water so that the liquid comes about 1 inch up the sides of the apples. Sprinkle the remaining 1 tablespoon of applejack evenly over the filling in the apples. Bake for 25 to 30 minutes, until the apples are tender.

4. Serve warm or cold, topped with a generous dollop of Ricotta Cream.

Serves 6

From The New England Table

yummy celeriac, apple & fennel bake

• 1 large celeriac, sliced
• 1 fennel bulb, sliced
• 1 apple (sharp variety such as Granny Smith), sliced
• 180ml whipping or double cream
• salt
• freshly ground black pepper
• 125g grated cheese (optional)

Serves: 4

1. Preheat oven to 190C/Gas mark 5 and steam the celeriac and fennel for 5 minutes to soften slightly.

2. Put a layer of celeriac into a buttered gratin dish and season. Then layer the apple slices over the top and sprinkle with salt. Next, spread a layer of fennel on top of the apple.

3. Repeat step 2 with the remaining celeriac, apple and fennel. Season and pour the cream over the bake.

4. Bake for about 35 minutes until soft. If adding cheese, finish the bake off under the grill until the cheese bubbles.

Recipe by Amy Brooks, a box customer from Reading. This 'yummy' bake was the winning recipe of our 2009 recipe competition held at the Field Kitchen in Devon.

Apple Squash Soup

• 1 large butternut squash
• 1 large yellow onion, chopped
• 2 tablespoons grapeseed oil
• 4 large apples, peeled, cored and quartered
• 4 cups vegetable stock
• 1 cup rice milk
• 1/4 cup coconut milk
• 1/2 teaspoon ground nutmeg
• Sea salt

Peel squash, cut in half and remove seeds. Cut into 2-inch pieces. In large pot over medium heat, sauté onion in oil until soft (about 5 minutes). Add squash, apples, stock, rice milk, coconut milk and nutmeg. Cover, bring to boil, then reduce heat and simmer 20 minutes or until squash is soft. Purée with handheld blender and remove from heat to cool slightly. Season to taste with salt and serve.

SERVES 6

from CLEAN FOOD

Sausages with Cider and Apples

• 1 lb. (about 8) fat, coarse ground pork or beef sausages
• l lb. yellow onions, peeled and cut in rough chunks
• 1 tsp. prepared English mustard
• a pinch of thyme
• 1 cup apple cider (fresh, unpasturized cider or unfiltered apple juice is the best, if you can get it)
• salt and pepper
• 1 large red eating apple.
• To Serve: Creamy mashed potatoes for four

Prick the sausages once or twice with a fork, then lightly brown them in a medium sized cast iron or other heavy-bottomed skillet for about 5 minutes, turning often. The skillet should provide just enough room for ingredients to fit tightly. Pack the onions in around the sausages, giving the pan a few shakes. Stir in the mustard, thyme and apple juice.

Cover and simmer (do not boil) over medium low heat for about 30 minutes. The apple juice will combine with other pan juices to make a rich gravy. Season to taste with salt and fresh ground black pepper.

Core but do not peel the apple. Divide into 8 to 10 slices and arrange over the top of the dish. Cover and simmer for another 5 minutes. The apples should soften but keep their shape.

To serve, arrange two sausages on a generous portion of creamy mashed potatoes and top with apples, onions and gravy.

Apple-Cranberry Pie with Oatmeal Cookie Crust

CRUST

• 3 cups rolled (old fashioned) oats
• 1 cup unbleached all-purpose flour
• ½ tsp (rounded measure) salt
• 1½ tsp ground cinnamon
• 1/4 cup + 2 T. brown sugar
• 1 tsp vanilla extract
• 1 cup butter (2 sticks), melted

FILLING

• 7 cups peeled, sliced Granny Smith apples
• 1 cup fresh or frozen cranberries
• 3 Tbs fresh lemon juice
• 1½ tsp ground cinnamon
• ¼ tsp ground allspice (or ground cloves)
• ¼ tsp ground nutmeg (fresh is best!)
• ½ tsp grated lemon rind
• 3 Tbs unbleached all-purpose flour
• ¼ cup brown sugar (packed)
• ½ cup sour cream

1. Prepare crust: Combine all crust ingredients in a medium-sized bowl, and mix well. Press firmly and evenly into the bottom and sides of a 9 or 10-inch pie pan, forming a thick crust. Reserve about a cup of the crust mix for the topping.

2. Preheat oven to 375°F.

3. Place sliced apples and cranberries in a large bowl. Drizzle with lemon juice and sprinkle with spices; toss until well coated. Add rind. Sprinkle in flour and mix again. Gradually add brown sugar and sour cream as you mix. Don't worry if the apple slices break a little while being mixed and tossed.

4. Distribute the filling into the unbaked crust. Sprinkle the reserved crust crumbs over the top and pat neatly into place.

5. Bake for 45 to 50 minutes or until the apples are soft and the crust is nicely browned on the edges. Note: If the top appears to be browning too quickly during baking, cover loosely with foil (check after about 30 minutes).

6. Serve hot, warm or at room temperature. This is doubly good with a nice scoop of vanilla ice cream.

from Recipe Girl

Apple Crisp

• 1 1/4 cups old-fashioned oats
• 3/4 cups (packed) golden brown sugar
• 1/2 cup all purpose flour
• 1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
• 2 pounds large Granny Smith apples, peeled, halved, cored, each half cut into 6 slices
• 1 1/2 tablespoons fresh lemon juice
• 1/2 tablespoon ground cinnamon
• Vanilla ice cream

Mix oats, 1/2 cup sugar, and flour in bowl. Add butter; rub in with fingertips until topping comes together in moist clumps. (Can be made 1 day ahead. Cover; chill.)

Preheat oven to 375°F. Spray 13x9x2-inch glass baking dish with nonstick spray. Mix apples, lemon juice, cinnamon, and 1/2 cup brown sugar in bowl. Transfer to dish. Sprinkle topping over.

Bake crumble until apples are tender and topping is brown and crisp, about 55 minutes. Cool slightly. Spoon warm crumble into bowls. Serve with ice cream.

adapted from Bon Appetit: Fast and Easy

Cranberry Apple Raisin Crisp

We like to serve this homey dessert warm with vanilla ice cream. If you prefer it straight, reduce the amount of ground cloves to one-eighth teaspoon, or the flavor may be overwhelming. Be sure your baking dish is at least two inches deep so the sweet juices don't bubble over the edge and burn onto your oven floor. If the crisp comes to the top of the dish, put a baking sheet under it.

Yield: 4

Ingredients

• 1/2 cup old-fashioned oats
• 1/2 cup plus 2 tablespoons flour
• 1/2 cup dark brown sugar
• 5 1/2 tablespoons cold butter, cut into 1/4-inch pieces
• 1 12- ounces package cranberries (about 3 cups)
• 2 Golden Delicious apples, peeled, cored, and cut into 1/2-inch pieces (or more, per user suggestion)
• 1/2 cup raisins
• 3/4 cup granulated sugar
• Grated zest of 1 orange
• 1/2 cup orange juice (from about 1 orange)
• 1/4 teaspoon ground cloves

Preparation

1. Heat the oven to 375°. In a medium bowl, combine the oats, the 1/2 cup flour, and the brown sugar. Add the butter and rub it into the flour mixture until small crumbs form.

2. In a large bowl, combine the cranberries, apples, raisins, granulated sugar, the 2 tablespoons flour, orange zest and juice, and the cloves. Transfer the fruit to an 8-inch square glass baking dish or a 2-quart soufflé dish.

3. Top the fruit with the crumb mixture. Bake until the fruit is tender and the crumb topping has browned, about 45 minutes. Let cool at least 15 minutes before serving.

Quick From Scratch Herbs & Spices, Food & Wine, 1998

Fresh Apple and Parsley Dressing

• 1 medium apple (about 7 ounces), unpeeled, quartered, cored, and cut into 1-inch cubes
• 2 tablespoons apple cider vinegar
• 1 teaspoon hot sauce, such as Tabasco
• 1 scallion, chopped coarse
• 1/4 cup fresh parsley leaves
• 3/4 teaspoon table salt
• 1/8 teaspoon ground black pepper
• 2-3 tablespoons water
• 1/2 cup vegetable oil

Combine apple, vinegar, hot sauce, scallion, parsley, salt, and pepper in blender; pulse, scraping down blender jar and adding water as needed, until very finely chopped. With machine running, gradually add oil, scraping down blender jar as needed. (Can be refrigerated up to 1 week.)

If using a tart apple, add up to 1 tablespoon own sugar. This dressing is nice on spicy greens like arugula and watercress, with garnishes such shaved Parmesan, toasted nuts, and thin slices apple or fennel. Use about 2 tablespoons of this dressing per quart of greens, serving two.

from Cooks Illustrated

Yield: makes 1 1/2 cups

Apple Slaw

The sweet-spicy Pink Lady apples complement the tartness of the cherries and the vinaigrette in this slaw, which is a natural companion for pork chops or ham. Cameo, Fuji, or Gala apples will also work well.

Vinaigrette:

• 1/4-1/3 cup packed brown sugar
• 1/3 cup cider vinegar
• 1 1/2 tablespoons vegetable oil
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

Slaw:

• 2 1/2 cups chopped Pink Lady or other sweet apple
• 1 (12-ounce) package broccoli slaw
• 1 (3-ounce) package dried tart cherries or dried cranberries
• 2 tablespoons unsalted sunflower seed kernels or pumpkin seeds

To prepare vinaigrette, combine first 5 ingredients in a small bowl, stirring well with a whisk.

To prepare slaw, combine apple, broccoli slaw, and dried cherries. Drizzle with vinaigrette; toss well to combine. Sprinkle with sunflower seeds; chill for up to 3 hours.

Yield: 8 servings (serving size: 1 cup)

Nutritional Information: CALORIES 125(29% from fat); FAT 4g (sat 0.5g,mono 2.1g,poly 1.1g); PROTEIN 2.1g; CHOLESTEROL 0.0mg; CALCIUM 33mg; SODIUM 91mg; FIBER 2.7g; IRON 0.9mg; CARBOHYDRATE 24.9g

from Cooking Light via MyRecipes.com

Apple Blintz Pancakes

• 1 cup pancake mix
• 1 egg
• 1/4 cup cottage cheese or ricotta cheese
• 1 cup whole milk
• 1 tablespoon vegetable oil
• 3/4 cup sour cream
• 1 cup applesauce
• 2 teaspoons ground cinnamon (optional)

Place the pancake mix in a large bowl. In another bowl, whisk together the egg, cottage cheese, milk, oil, and ¼ cup of the sour cream. Stir the wet ingredients into the pancake mix and whisk just to combine. Let the batter rest according to the pancake-mix label directions (or for 5 minutes if you make your own mix). Place a nonstick griddle or skillet coated with oil, butter, or cooking spray over medium-high heat. Spoon or pour about 1/3 cup of batter for each pancake onto the griddle. Turn when bubbles rise to the surface and the edges look cooked. Repeat with the remaining batter. Before serving, spoon 1 tablespoon of the applesauce onto one half of each pancake; fold in half and top with some of the remaining sour cream. Sprinkle with cinnamon (if desired).

Yield: Makes 10 to 12 pancakes

Nutritional Information: CALORIES 123(0% from fat); FAT 6g (sat 3g); PROTEIN 4mg; CHOLESTEROL 29mg; CALCIUM 85mg; SODIUM 178mg; FIBER 1g; CARBOHYDRATE 14g; IRON 1mg

from Real Simple via MyRecipes.com

Waldorf Salad

• 2 firm, ripe green apples, unpeeled, cored, and coarsely chopped
• 1 firm ripe red apple, unpeeled, cored, and coarsely chopped
• 1 T. lemon juice
• 1 c. chopped celery
• 1/2 c. coarsely chopped walnuts
• 1/2 c. mayonnaise
• 2 T. apple cider or juice
• 1 1/2 t. honey
• 1 head Bibb lettuce

Place the apples in a serving bowl and toss with lemon juice to coat. Add the celery and walnuts. Combine the mayo, cider, and honey and toss until salad is thoroughly blended. Serve on a bed of Bibb lettuce.

Serves 4

from The Greenmarket Cookbook, p. 41

Sweet Potato Jacks with Apple Topping

Syrup

• 1/4 cup packed dark brown sugar
• 1/4 cup orange juice
• 1/2 teaspoon cinnamon
• 2 medium baking apples, peeled, cored, and coarsely chopped

Pancakes

• 6 cups grated sweet potatoes
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• 1 teaspoon salt
• 1 tablespoon honey
• 1 large egg
• 2 large egg whites

1. For the syrup: In a large nonstick skillet, stir together the brown sugar, orange juice, and cinnamon. Add the apples and cook over medium-high heat, stirring, for 10 minutes, or until the apples are tender and the brown sugar has melted to form a syrup. If the apples begin to dry out, add water, one tablespoon at a time, to keep them moist. Transfer to a bowl, cover, and keep warm. Wash and dry the skillet.

2. For the pancakes: In a large bowl, mix the sweet potatoes, flour, baking powder, cinnamon, salt, honey, egg, and egg whites.

3. Preheat the oven to 200F. Coat the skillet with nonstick cooking spray and place over medium heat for 3 minutes, until hot but not smoking. For each pancake, drop about 2 tablespoons of batter into the skillet. Flatten slightly with a spatula until about 3 inches across. Cook the pancakes until golen brown on both sides. Repeat with the remaining batter, coating the skillet with cooking spray as needed.

Apple Crisp with Oatmeal Crumb Topping

Filling

• 5 to 6 tart apples, such as Granny Smith, peeled, cored, and cut into 3/4-inch-thick slices (if you use sweet apples instead, squeeze in approx. 1/2 t. of lemon juice to cut down the sweetness)
• 2 T. granulated sugar
• 2 T. lightly packed brown sugar
• 1 1/2 t. cinnamon
• 1/4 t. nutmeg
• 2 T. unsalted butter, melted

Topping

• 3/4 cup plus 2 T. all-purpose flour
• 1/4 cup plus 2 T. old-fashioned oatmeal
• 1/4 cup plus 3 T. granulated sugar
• 1/4 cup plus 3 T. lightly packed brown sugar
• 12 T. unsalted butter, cut into small pieces and slightly softened

Preheat oven to 375° F.

In a large bowl, toss apple slices with both sugars and the spices. Let sit for 20 minutes, or until the apples release some juice and the sugar is moist.

Meanwhile, combine flour, oatmeal, and both sugars for the topping in a bowl and mix well with your fingertips, crumbling any lumps. Add the butter and work the mixture gently until it resembles coarse crumbs. Cover and refrigerate until ready to use.

Transfer the apples, with their juices, to a 1 1/2 quart casserole. Pour the melted butter over the apples. Sprinkle the topping evenly over them.

Bake for 30 to 40 minutes, until the topping is golden brown and the filling is bubbling. Serve warm.

Serves 4 to 6

This recipe comes from the An American Place cookbook by Larry Forgione.

from Megnut

Reisling-Braised Sauerkraut and Apples

• 4 cups drained sauerkraut from 2 lb. packaged sauerkraut (not canned)
• 1 Granny Smith apple
• 1 McIntosh apple
• 3 tablespoons unsalted butter
• 1 cup finely chopped shallot (3 large)
• 1 cup finely chopped onion (1 medium)
• 1 (1/2-oz) piece slab bacon, rind discarded
• 1 cup dry Riesling
• 1 cup chicken broth
• 2 teaspoons minced fresh thyme
• 5 juniper berries
• 1/2 Turkish or 1/4 California bay leaf
• 2 cups heavy cream (optional)
• 3 tablespoons apple schnapps
• 3/4 teaspoon salt
• 1/4 teaspoon black pepper

Cover sauerkraut with cold water by 1 inch in a large bowl and soak 5 minutes, then drain in a colander. Repeat soaking and draining once more, pressing on sauerkraut.

Preheat oven to 325F.

Peel and core apples and cut into 1/4-inch-thick slices.

Cook shallot and onion in butter in a 4- to 5-quart pot over moderate heat, stirring, until softened, 8 to 10 minutes. Add apples, bacon, wine, broth, thyme, juniper berries, and bay leaf and bring to a simmer, then stir in sauerkraut. Cover pot with foil, then lid, and braise in middle of oven until tender, 1 to 1 1/2 hours. Discard bay leaf.

Meanwhile, simmer cream and schnapps in a 2-quart saucepan until reduced to about 1 cup, about 40 minutes.

Add cream mixture, salt, and pepper to sauerkraut and stir well.

Makes 6 side-dish servings servings

Apple Upside-Down Gingerbread

• 2 1/4 cups sifted, unbleached all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 teaspoons ground dried ginger
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground allspice
• 1 teaspoon Dutch-processed cocoa
• 8 tablespoons unsalted butter, melted, then cooled to room temperature
• 3/4 cup light unsulphured molasses
• 3/4 cup granulated sugar
• 1/2 cup buttermilk
• 1/2 cup milk
• 1 large egg
• 3 tart baking apples (Granny Smith or Jonathan)

1. Adjust oven rack to center position and heat oven to 350 degrees.

2. Whisk together flour, baking soda, salt, ginger, cinnamon, cloves, nutmeg, allspice, and cocoa in medium bowl.

3. Beat butter, molasses, sugar, buttermilk, milk, and egg in large bowl of an electric mixer on low speed.

4. Add dry ingredients to liquid; beat on medium speed until batter is smooth and thick, about 1 minute, scraping down sides of bowl with rubber spatula as needed. Do not overmix. (If using the fresh ginger, batter will be lumpy.)

5. For the apple topping: Grease sides of 11-by-7-by-1 1/2-inch metal pan. Pour 4 tablespoons melted unsalted butter into pan; spread 3/4 cup light brown sugar evenly over pan bottom. Peel, halve, core, and slice thin three tart baking apples (Granny Smith or Jonathan). Arrange slices, overlapping slightly upon brown sugar mixture.

6. Working quickly, pour batter over apples.

7. Bake until top springs back when lightly touched, and edges have pulled away from the pan sides, about 50 to 60 minutes.

7. Set pan on wire cake rack and let cool 5 minutes. Invert onto serving plate, cut into squares, and serve. Serve hot, warm, or at room temperature. (Gingerbread can be wrapped in plastic wrap, then foil, and refrigerated up to 5 days.)

For stronger ginger flavor, replace the dried ginger with three tablespoons grated peeled fresh ginger root and three tablespoons minced crystallized ginger.

8 servings