Company Salad

My mother found this recipe a few years ago and it quickly became a favorite in our house.  I make it several times a year and usually have the ingredients on hand so that I can make it whenever I want.  We use a store bought poppy seed dressing (Brianna's, which you should be able to find just about anywhere, like Wal-Mart), but you're welcome to make your own.  This needs to be the last thing you put together when you're getting dinner ready, or least don't put the apples or dressing on until right before dinner is served or it will go limp.  Take it easy on the dressing, a little goes a long way, and you can always add a little more later if you think it needs it.  There are days when I want a milder flavor so I leave out the red onion.  I have never put mushrooms in it because I don't like them, but whatever floats your boat.  Enjoy!

Company Salad
Prep Time: 10 minutes
Yield:  A lot, although I've never measured the number of servings.  I usually half this recipe if I am feeding 6 or fewer.

Ingredients:
1 small package salad mix
1 small package greens mix
2 c. Granny Smith apples, chopped (I usually use whatever apples I have on hand)
1 c. craisins
1/3 c. sunflower seeds
1 purple onion, sliced
6 mushrooms, sliced (opt.)
Poppy Seed Dressing (I use Brianna's white poppy seed dressing, yum)
Directions: Mix greens together.  Add apples and onions and half of the craisins and sunflower seeds.  Pour about 1/2 of a bottle of Brianna's Poppy Seed dressing on top and mix well.  Add the rest of the craisins and sunflower seeds and drizzle more dressing over the top to make it look nice.

Red Hot Apple Jell-O

Once upon a time my mother and I used to attend microwave classes every Tuesday.  The microwave store provided free cooking classes with the purchase of a microwave.  How awesome is that?  It was a fun time for my mom and I.  And we got to eat yummy food.  This is a recipe that we got from those classes.   I had kind of forgotten about this recipe until a couple of weeks ago when I had some at a church dinner.  I forgot how lovely the flavors blend together.  Apples, red-hots, and cherry Jell-O = delicious.  It sounds really odd, but I can (almost) guarantee that you'll love this.  It's unexpected and looks beautiful.  The recipe doesn't call for whipped cream on top, but you really can't go wrong with whipped cream and Jell-O. This might be fun for New Years or a Super Bowl party. Or any old weeknight dinner for that matter.  It cooks in the microwave so it's super quick to make, just don't forget the refrigeration time!  Let me know if you like it!!!

Red Hot Apple Jell-O
You may want to double this recipe - I would
Prep Time: 10 minutes
Cook Time: 8-10 minutes

Ingredients:
2/3 c. red cinnamon candies (red hots)
1 1/2 c. water
3-4 apples, medium, peeled, cored and thinly sliced
3 oz. package of cherry Jell-O
Directions: In a 1 qt. microwave-safe container combine everything except the Jell-O.  Microwave 8-10 minutes on high or until apples are tender.  Add Jell-O, and stir until dissolved.  Refrigerate until firm.

Cranberry Apple Crisp

Apple crisp is one of my husband's favorite desserts.  I was a little reluctant to mess with it at all.  Somethings just don't need improvement.  But I found this recipe on Cooks Country (see I told you, obsessed) and thought it was the perfect time of year to throw cranberries into a crisp.  This isn't overly sweet, in fact it has a nice sweet-tart flavor.  The two different types of apples and two different styles of cranberries gives it a nice rounded out flavor and texture.  I would stay away from generic brands of dried cranberries.  I used the off brand from Walmart.  They were too dried out and so became a bit too chewy.  Again maybe it's just my oven, but it didn't seem quite cooked enough.  I like my apples a little softer, but maybe that's just a preference thing.  Test it after 30 minutes and see what you think.  I think I'll tack on another 10-15 minutes next time.  This smells fabulous as it cooks and there are make ahead directions (LOVE THAT).  Just give yourself enough time to peel, core, and slice 5 pounds of apples.  My apple peeler-corer-slicer and I don't have a good relationship and I did it all by hand.  It takes a long time.   Serve warm with vanilla ice cream and prepare to be comforted. 
 
Cranberry-Apple Crisp
Prep Time: 30 minutes-45 minutes (longer if you're dumb like me and are peeling by hand)
Cook Time: 30 minutes
Serves: 8-10 (those would have to be pretty generous portions)

Ingredients:

TOPPING:
¾ c. all-purpose flour
½ c. packed light brown sugar
½ c. granulated sugar
1 t. ground cinnamon
12 T. unsalted butter, cut into 1/2-inch pieces and chilled
¾ c. old-fashioned oats

FILLING:
1 pound cranberries, fresh or frozen (about 4 cups or 1½ bags of cranberries)

1¼ c. granulated sugar, divided
¼ c. water
2½ lbs Granny Smith apples (6-8 apples), peeled, cored, and cut into ½” pieces
2½ lbs. Braeburn apples (6-8 apples), peeled, cored and cut into ½” pieces (I used Fuji because I have an abundance of them)
1 c. sweetened dried cranberries
3 T. Minute Tapioca
Directions: FOR THE TOPPING: Adjust oven rack to middle position and heat oven to 400°.  Pulse flour, sugars, cinnamon, and butter in food processor until mixture has texture of coarse crumbs (some pea-sized pieces of butter will remain), about 12 one-second pulses.  Transfer to medium bowl, stir in oats, and use fingers to pinch topping into peanut-sized clumps.  Refrigerate while preparing filling.

FOR THE FILLING: Bring fresh cranberries, ¾ c. sugar, and water to simmer in a Dutch-oven (or a pretty good sized pot) over medium-high heat and cook until cranberries are completely softened and mixture is jam-like, about 10 minutes (a little longer if your cranberries are frozen).  Scrape into bowl.    Place in the dutch-oven the apples, remaining ½ c. of sugar, and dried cranberries, cook over medium-high heat until apples begin to release their juices, about 5 minutes.  Off heat, stir cranberry mixture and tapioca into apple mixture.  Pour into 9x13 pan set inside a rimmed baking sheet (to catch drips) and smooth surface evenly with spatula.  Scatter topping evenly over filling and bake until juices are bubbling and topping deep golden brown, about 30 minutes.  If topping is browning too quickly, loosely cover with aluminum foil.  Transfer to wire rack to cool.  Serve warm.

MAKE AHEAD:   After pinching the topping into small clumps in step 1, transfer the mixture to a zipper-lock bag and refrigerate for up to 5 days or freeze for up to a month.  The cooked filling can be refrigerated for up to 2 days.  To bake, sprinkle the chilled topping evenly over the chilled filling, loosely cover with foil, and bake for 20 minutes.  Uncover and bake until the juices are bubbling and the topping is deep golden brown, 15-20 minutes longer.    

French Apple Cake

I really didn't know what to expect when I found this recipe.  It caught my eye because first it would utilize the apples I have on hand.  Second, it has cream cheese in it.  Third, it has a caramel layer.  This came out a little like a pineapple upside down cake, but much better.  It was moist and flavorful and the  optional topping was amazing.  I think you could half the recipe for the topping, but I am going to use the leftovers as a fruit dip.  My husband says to put the topping on the side so you just dip your cake into it.  Ah, a little tip; the recipe says that the sugar and water takes 25 minutes to turn amber.  I burnt the first batch because I cooked it on high and it was done in about 5 minutes and I wasn't watching it.  The second batch I cooked on medium and it still only took a little more than 10 minutes.  Keep an eye on it and don't let it get beyond amber color.  It's not fun to clean up.  Also make sure your cream cheese is truly softened.  Confession:  I usually don't soften my cream cheese.  But for this recipe if it's not soft it won't blend in with the eggs.  Bon Appetit!

French Apple Cake

Prep: 45 minutes
Bake: 35 minutes
Yield: 8 slices

Ingredients:

1½ c. sugar, divided
4 t. water
4 t. lemon juice
3 c. sliced apples (or pears, or peaches)
3 eggs
1 c. butter, melted
4 oz. package cream cheese, cubed and softened
1 c. all-purpose flour
OPTIONAL TOPPING:
1 c. heavy whipping cream
1 tub (8 oz.) Honey Nut Flavor cream cheese spread
¼ c. confectioners' sugar
Directions: In a small heavy skillet, combine ¾ c. sugar and water.  Cook, without stirring, until amber, about 25 minutes.  Stir in lemon juice and quickly pour into 10-inch springform pan, coating bottom.  Arrange apple slices on caramel in circular overlapping pattern.  In a bowl, beat eggs and remaining sugar until blended.  Beat in butter then cream cheese until smooth.  Stir in flour.  Spread over apples.  Bake at 350° for 35 minutes or until a toothpick inserted near center comes out clean.  Cool 5 minutes.  Carefully run a knife around edge of pan to loosen; remove sides of pan.  Invert onto a serving plate.  If topping is desired, beat cream until soft peaks form.  Separately, beat cream cheese spread and confectioners' sugar until smooth.  Gradually fold in whipped cream.  Serve with warm cake.

 (This recipe originally came from a Taste of Home magazine)

Crumb Topped Apple Pie

Apple pie, mmmm...Apple pie brings back so many memories for me. It is my mother's favorite dessert  and so we had it quite often.  The fact that we had the best apple tree in the backyard was also a factor in the frequency of the dessert.  I used to love sitting on the board as a counterweight to the apple-peeler-corer slicer and watch my mom get the apples ready for the pies plus we got to eat all the peels.  I suppose my mom could have used a clamp but I am glad she didn't because it was a good time to bond with mom.  This is not my mom's recipe which is perfect when you want an honest to goodness simple apple pie.  But this is a variation with a crumb topping that's gives you a little different texture.    Don't be stingy with the apples, they cook down.   As always apple pie is better warm and with ice cream. 

Crumb Topped Apple Pie

Prep Time: 45 minutes + chilling
Cook Time: 1 hour
Yield: 8 servings
Family Friendliness: Some kids like apple pie and some don't, that's all.

Ingredients:

1¼ c. all-purpose flour
½ t. salt
½ c. shortening
¼ c. cold water
FILLING:
5 large tart apples, peeled and thinly sliced
2/3 c. sugar
5 t. all-purpose flour
1¼ t. ground cinnamon
TOPPING:
2/3 c. all-purpose flour
½ c. sugar
¼ c. cold butter (don't use margarine it makes the crust super crunchy and hard to cut through) 
Directions: In a large bowl, combine flour and salt; cut in the shortening until crumbly.  Gradually add water, tossing with a fork until dough forms a ball.  Wrap in plastic wrap.  Refrigerate for 1 to 1½ hours or until easy to handle.  Roll out pastry to fit a 9-inch pie plate.  Transfer pastry to pie plate.  Trim pastry to ½ inch beyond edge of plate; flute edges.  For filling, place apples in crust.  Combine the sugar, flour and cinnamon; sprinkle over apples.  For topping, combine flour and sugar in a small bowl; cut in butter until crumbly.  Sprinkle over filling.  Bake at 450° for 10 minutes.  Reduce heat to 350°, bake 50-60 minutes longer or until topping is golden brown and filling is bubbly.  Cool on a wire rack.

 *Tip: Handle your pie crust as little as possible and don't let it sit for a long time or else your crust will be tough. 

 

(This recipe originally came from Taste of Home magazine)

Apple Pumpkin Muffins

Muffins in general are some of my favorite foods.  I love all the possibilities that a muffin offers.  They lend themselves to blend perfectly into any season and almost every meal.  And unlike bread they require no rising and they bake faster (although these take a bit longer than most muffins because the apples have to cook), which is just what I need when I am in a hurry, which seems like I always am.  I make muffins a lot!  These tasty morsels have been one of my two favorite muffins of all time.  They are lovely for fall with a soup or salad.  Warm out of the oven is best, but you can eat them with a glass of juice or a mug of hot chocolate as well.  The streusel topping makes a lot so you don't have to be stingy.  Enjoy!
 

Apple Pumpkin Muffins

Prep Time:  20 minutes

Cook Time: 30-40 minutes
Yield: 22 to 24 muffins
Family Friendliness:  We all love them!

Ingredients:
2½ c. flour
2 c. sugar
1 T. pumpkin pie spice
1 t. soda
½ t. salt
2 eggs, lightly beaten
1 c. pumpkin
½ c. vegetable oil
2 c. peeled, finely chopped apples (I've actually stopped peeling mine.  I do not like peeling apples and I can't tell that it matters.)
Directions: Combine first five ingredients in bowl.  Set aside.  Combine egg, pumpkin, and vegetable oil.  Add to dry ingredients.  Stir in apples.  Fill muffin cups ¾ full.  Top with streusel topping.  Bake at 350° for 30-40 minutes.
STREUSEL TOPPING: 2 T. flour, ¼ c. sugar, ½ t. cinnamon, 4 t. (NOTE: teaspoon, not tablespoon) butter or margarine.  Cut butter into dry ingredients.  Sprinkle on muffins.

*Tip for making quick breads, including muffins:  They should always be stirred by hand and stirred as little as possible.  If you stir them too much they will not be as soft and you will incorporate too much air in the batter causing holes and what my practical homemaking teacher used to call “chimney tops,” a pointed top that allows steam to escape and we don't want that. 

Apple Orchard Pork Roast

I have always loved a good pork roast and this one just jumped to the top of my list.  I just about dropped my fork and knife, it's that good.  It was so moist and was so full of flavor, I just looked at my husband and said, “Mmmmmm...”  I cut the recipe in half and we still had half of the half leftover, so apparently we don't eat the full serving size since the original recipe says it serves eight.  Try it now while the apples are in season.  I might skip the turkey this Thanksgiving and go for this instead.  Just kidding. I can't do that, I am just too traditional.  But try this anyway, it's delicious.  But if you're going to store your bottle of sparkling cider in the fridge don't lay it on its side or it will explode all over your fridge.  Learn from my mistake. 

Apple Orchard Pork Roast

Prep Time: 25 minutes
Cook Time: 1¼ hours + standing
Yield: 8 servings (1 cup sauce)
Family Friendliness: All of my kids literally gave this 2 thumbs way way up. 
 

Ingredients:

1 boneless whole pork loin roast (3 to 4 lbs.)
1 garlic clove, peeled and halved
1 t. salt
½ t. pepper
6 fresh sage leaves
3 fresh rosemary sprigs
3 fresh thyme sprigs
3 large tart apples, cut into wedges
2 medium onions, cut into chunks
4 garlic cloves, thinly sliced
¼ c. butter, cubed
1 and 2/3 c. sparkling apple cider, divided
1 T. soy sauce
¼ c. sour cream
Directions: Place roast in a shallow roasting pan; rub with garlic halves and sprinkle with salt and pepper.  Top with herbs.  Arrange the apples, onions and sliced garlic around roast; dot with butter.  Combine 1 cup cider and soy sauce; pour over top.  Bake, uncovered, at 350° for 1¼ to 1 ½ hours or until a meat thermometer reads 160°, basting occasionally with pan juices.  Remove the roast, apples and onions to a serving platter; keep warm.  Let stand for 10 minutes before slicing.  Meanwhile, skim fat from pan juices; transfer juices to a small saucepan.  Add remaining cider.  Bring to a boil.  Remove from the heat; whisk in sour cream until smooth.  Serve with pork.