Friday, September 12, 2014

Pickled Apricots

Pickled Apricots 

Follow recipe for Pickled Peaches except substitute 8 pounds apricots for peaches; peel, leave whole, or halve and pit.  Proceed as directed.  Yield:  10 pints.

Peach, Pear, Quince, Or Apple Pickle

Peach, Pear, Quince, Or Apple Pickle

1/2 lb Sugar                                              
1 c Vinegar
1 lb Fruit                                   

1 Cinnamon stick
1/8 ts Nutmeg

Dissolve sugar in vinegar. Add fruit and cinnamon; bring to the boil and cook "until you can stick a straw through it." Season with nutmeg if desired. Let stand 9 days, draining liquid daily and boiling it and returning it to the peaches.

Ginger Apple Salad

Ginger Apple Salad

8 x Apples, cored and chopped    
1 tb Grated Ginger Root
1 c Chopped Celery                   

1/2 c Raisins
1/2 c Chopped Walnuts                              

2 tb Honey
1/3 c Orange Juice

Combine above ingredients and chill. Serve on lettuce leaves. Nice, garnished with slices of orange and mint leaves.

Applesauce Salsa

Apple Sauce Salsa

2 c Apple sauce
1 c Tomato-based, commercial hot salsa
2 Granny Smith apples, peeled, cored, diced 1/4"
1 tb Cider vinegar
1 tb Cinnamon, ground
1/2 ts Cloves, ground
1/2 c Raisins

Mix all ingredeints in a large bowl. Refrigerate for 6-24 hours. Serve as a dip for chips or fruit pieces. Very good a s a sauce for grilled pork, grilled chicken, grilled fish, or as a sandwich spread for sliced pork, ham, beef, or chicken.

Apple Citrus Refresher

Apple Citrus Refresher

2 c Apple juice                           
2 c Orange juice
2 c Grapefruit juice                     

1/2 c Lime juice; freshly squeezed
2 cans Ginger ale

In large pitcher or punch bowl combine apple, orange, grapefruit and lime juices. Just before serving, pour in ginger ale. Serve over ice cubes in tall glasses. Makes: 8-10 servings.

Apple Cinnamon Jell-O

Apple Cinnamon Jell-o

6 oz Cherry Jell-O                      
5 oz Red hots

1/2 c Chopped pecans

Dissolve Jell-O and red hots in boiling water. Cool. Cut apples in small pieces. Add pecans and apples. Chill until set.

Wednesday, September 10, 2014

Apple Rum Baklava

Apple Rum Baklava

3 cups chopped apples                               
2 1/2 cups chopped walnuts
3/4 cup sugar                            
1/2 cup raisins
2 tablespoons rum                     
2 teaspoons cinnamon
1 pound phyllo dough                  
1 pound butter, clarified, melted
1 cup honey

Combine first 6 ingredients in large bowl; mix well. Trim 8 sheets phyllo dough to fit 10x15-inch baking pan. Keep unused phyllo covered with damp cloth. Arrange in baking pan, brushing each sheet generously with melted butter. Spread half the apple mixture over phyllo dough. Arrange 6 buttered sheets phyllo dough over apple mixture. Spread with remaining apple mixture. Top with 8 buttered sheets phyllo dough. Cut into squares. Bake at 350 degrees for 40 minutes or until golden brown. Heat honey in small saucepan. Drizzle over hot baklava. May substitute 2 tablespoons lemon juice and 2 tablespoons lemon rind for rum. Yield: 12 servings.

Apple Frost

Apple Frost

1/2 cup apple juice or  apple cider
1 quart vanilla ice cream or  1 quart frozen vanilla yogurt
2 cups chopped, red (or reddish-colored) apples, unpeeled
1 t cinnamon             
1 t finely chopped crystallized ginger
1/4 cup chopped walnuts

Place 1/2 of all ingredients in blender container, omitting walnuts. Blend on medium speed until smooth, stopping blender several times to scrape container. Add nuts and blend only until chopped.  Repeat step 1 with remaining ingredients. Serve immediately with apple slice garnish, if desired.   Yield: 6 servings.

Tuesday, September 9, 2014

Harvest Tea

Harvest Tea

6 cups apple juice or apple cider  
3 tablespoons lemon juice
1/2 cup firmly packed brown sugar               
1 cinnamon stick
1 teaspoon whole cloves                             
1/2 teaspoon whole allspice
2 tea bags

In 3-quart saucepan, combine apple juice, lemon juice, brown sugar, cinnamon, cloves and allspice. Cook over medium heat until mixture starts to boil. Reduce heat and simmer 5 minutes.  Remove from heat and add tea bags to hot mixture. Let steep 5 minutes. Remove spices and tea bags. Serve hot. Yield: 8 servings

Cider Soda

Cider Soda

4 cups apple cider or  apple juice
1 quart vanilla ice cream or frozen yogurt
2 cups lemon-lime soda

For each serving, pour 1/2 cup apple cider into glass. Add about 1/2 cup ice cream to cider. Pour 1/4 cup lemon-lime soda over ice cream. Serve immediately. Yield: 8 servings.

Apple-Corn Bread Muffins

Apple-Corn Bread Muffins

1 pkg (8 1/2 oz.) corn muffin mix 
 1 c chopped, peeled Apple
1/4 cup chopped walnuts            
1/4 cup chopped dates
1/3 cup milk                              
1 egg, slightly beaten
1 teaspoon sugar                       
1/4 teaspoon cinnamon
Vegetable cooking spray

Mix together muffin mix, Michigan Apple, walnuts, dates, milk and egg only until combined. Portion into 2 1/2-inch muffin-pan cups coated with cooking spray. Sprinkle batter with mixture of sugar and cinnamon.  Bake at 400o F about 17 minutes or until golden brown. Serve warm. Yield: 9 muffins.

Saturday, September 6, 2014

Apple-Pecan Burger

Apple-Pecan Burger

1 cup shredded Michigan Apples  
1/2 cup shredded carrots
1/4 cup finely chopped onion       
1/2 teaspoon finely chopped garlic
1 cup cold, cooked brown rice     
3/4 cup toasted pecan pieces
1 cup dry bread crumbs                              
2 egg whites
1/4 teaspoon salt                       
1/4 teaspoon coarse black pepper
5 hamburger buns, optional         
5 tomato slices, optional
Lettuce, optional                        
Vegetable cooking spray

Place Apples and remaining ingredients in food processor bowl. Using metal blade, process about 30 seconds or until evenly chopped and thoroughly combined. Using 1/2 cup measure, portion and shape mixture into 5 patties. (Mixture will be soft.) Place on baking sheet coated with cooking spray.   Bake in 400o F oven about 25 minutes or until deep golden brown. Serve hot on bun with tomato and lettuce or with sweet and sour sauce, if desired. Yield: 5 patties, 3 1/2-inches in diameter.

Apple Whipped Sweet Potatoes

Apple Whipped Sweet Potatoes

3 cups sliced, peeled Apples       
3 cups cubed, peeled sweet potatoes
1 1/2 c. Apple Juice or Cider       
1/4 t. salt
1/2 t. cinnamon                         
1/4 t. nutmeg
1/4 t. ginger                              
1 t. margarine
1/3 cup firmly packed brown sugar               
2 cups miniature marshmallows
1/3 cup chopped pecans, optional

Place Apples, sweet potatoes and Apple Juice in 3-quart saucepan. Cover and cook over medium heat about 20 minutes or until tender. Drain.  Add salt, spices, margarine and sugar to Apple mixture. Mash with mixer or by hand until potatoes are smooth. Stir in 1 cup of the marshmallows. Spread hot mixture evenly in shallow 1 1/2-quart oven-proof serving dish. Sprinkle with remaining 1 cup marshmallows and pecans.  Bake at 350o F about 15 minutes or until marshmallows are melted and lightly browned. Serve hot. Yield: 6 servings.

Apple Preserves/Topping

Apple Preserves/Topping

1 c. shredded red Apple
3 T. frozen cranberry juice concentrate
3/4 cup Apple juice       
3 3/4 cups sugar
1 pouch (3 oz.) liquid pectin         
2 tablespoons lemon juice

In 2-quart saucepan, combine Michigan Apple, cranberry juice concentrate, Michigan Apple juice and sugar. Cook over medium heat, stirring frequently, until mixture starts to simmer and sugar is dissolved. Remove from heat.   Combine pectin and lemon juice. Add to hot Apple mixture. Stir constantly for 3 minutes. Portion into 1 cup containers. Wipe off top of container and cover. Let stand at room temperature 24 hours. Place in freezer to store. Thaw in refrigerator. Serve on toast or as ice cream topping. Yield: 4 1/2 cups.

Friday, September 5, 2014

Apple Salsa

Apple Salsa
2 medium red  Apples                 
2 tablespoons lime juice
1/2 c chopped orange segments  
1/2 cup finely chopped onions
1/2 c finely chopped green pepper                
1 finely chopped jalapeno
1 clove garlic, minced                 
2 tablespoons chopped fresh cilantro
1 tablespoon cider vinegar           
1/2 teaspoon ground cumin
1 teaspoon vegetable oil

Core and dice Apples into 1/4 inch pieces. Toss immediately with lime juice. Stir in remaining ingredients. Chill 2 hours before serving over fish, chicken or turkey. Yield: 3 cups.

Apple Raisin Cookies

Apple Raisin Cookies
2 C sunflower seeds, soaked 4 hours and rinsed.
2 fuji apples, grated
2 large bananas
1/2 C dates
1 C raisins
1 t cinnamon
1 T flax oil
1 C walnuts, soaked 2 hours, chopped.
Process sunflower seeds and bananas through a champion juicer with no plate (grate). Mix all ingredients together in a large bowl. Spoon dough on a
dehydrator tray with a teflex sheet and form into small round cookie. Place cookies close together on the sheets.  Dehydrate at 105 degrees for four hours, turn cookies and remove the teflex sheet.  Continue dehydrating until desired moisture is obtained, approximately 3-5 hours.  From

Apple Peach Walnuts Cream

Apple Peach Walnuts Cream- A Vitamix recipe
1 Apples 
2 Peaches or Nectarines 
1 cup Walnuts (soaked overnight) 
4-5 Dates (fresh or dried) 

For all mixtures: blend the ingredients in Vitamix for few seconds.  From:

Apple Lemonade

Apple Lemonade
2 cups unsweetened apple juice
4 tablespoons pure lemon juice
Combine juices. Chill. Serve over ice. Makes about 2 servings.

Raw Apple Relish

Raw Apple Relish
3 tart apples
1 green pepper
1 sweet red pepper
1 onion
2 stalks celery and tops
3 T. honey
3 T. lemon juice
lemon rind
Grind all ingredients together. Serve with cold meat, fowl, or fish. Makes
1 pint.  From: The Natural Foods Cookbook.

Cooked Cranberry-Apple Relish

Cooked Cranberry-Apple Relish
1 lb. cranberries
1 c. sweet cider
2 tart apples with skins, sliced
1 c. honey
lemon rind, grated
pinch of mace, ground
Simmer gently cranberries, cider, and apples until fruit is soft. Add honey, rind, and mace. Simmer for 5 minutes. Cool. Serve with meat, fowl, or fish.  Makes 2 pints.  From: The Natural Foods Cookbook.

Apple and Green Tomato Chutney


12 Tart green apples
24 small Green tomatoes
4 medium sized onions
3 cups Seedless raisins (1 pound)
4 cups Cider vinegar
2 1/2 cups Brown sugar (tightly packed)
2 tablespoon Salt
1/2 teaspoon Crushed -- dried chilies
1 1/2 tablespoon Curry powder
3 tablespoon Mixed pickling spices

Wash, core and chop the apples; wash, blanch, peel and chop the apples and chop the onions.  Place apples, tomatoes and onions in a preserving kettle and add raisins, vinegar, sugar, salt, red pepper and curry powder.  Put the pickling spices in a cheesecloth bag and add to the kettle.  Boil, stirring occasionally, for 25 minutes, or until apples are transparent.  Remove fruit with a slotted spoon.  Boil syrup rapidly until it thickens.   Discard pickling spices, return the fruit to the syrup and bring to a boil.   Remove from the heat and ladle into hot, sterilized jars and seal immediately.  Process in boiling water bath for 10 minutes.   This recipe makes approximately 24 half-pints.