Favorite Apple Recipes thread

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  • #2021

      reply by: swirth on November 01, 2011 at 9:17 am

      Martha's Apple Crisp
      Submitted by: tz

      This is a great recipe for a small but festive autumn dinner party. My friend, Martha, is a dessert lover.

      Apples: Peel, chop or slice at least 5 cups of your favorite apples. Place in buttered 1 1/2-2qt. casserole dish. Sprinkle with 1 1/2 tsp. cinnamon. Grate 1 tsp. each orange rind and lemon rind; sprinkle over apples. Pour 1 jigger each Grand Marnier and Amaretto over apples.

      Topping: 3/4 c. flour, 3/4 c. sugar, 1/4 c. brown sugar mixed with 1 stick melted butter. Mix until crumbly; sprinkle atop the apple mixture.

      Bake at 375 degrees for about 30 minutes, until golden. Serve warm with vanilla ice cream.

      I often toast pecans and sprinkle about 1/2 cup on top of topping mixture before baking.
      reply by: swirth on November 01, 2011 at 8:56 am

      Old-Fashioned Apple Sauce Cake
      Submitted by: bettina

      From Sunbeam Mixmaster's 1948 recipe/use booklet

      If you're a nut like me, you'll have an old Sunbeam Mixmaster, hanging about...three of them live at my house, and all work absolutely perfectly...I get a kick out of using this book, and an earlier edition, from the mid-thirties, talk about retro!

      Obviously, the recipes can be prepared by whatever means you wish, but all are quite good, we ran tests!

      • Have shortening at room temperature. Assemble all ingredients and utensils needed. Grease a deep 8-or 9-inch square baking pan, sprinkle with flour, shaking out excess. Break nut meats in pieces. Sift flour once before measuring. Preheat oven to baking temperature.

      • Sift together:

      • 2 cups sifted all-purpose flour
      • 1/2 teaspoon salt
      • 1 teaspoon soda
      • 1 teaspoon cinnamon
      • 1/2 teaspoon cloves
      • 1/2 teaspoon nutmeg
      • Put in large bowl of Mixmaster:
      • 1/2 cup shortening (soft)
      • 1 cup sugar
      • 2 eggs, unbeaten

      Beat on No. 8 speed 2 minutes, scraping bowl while beating. Stop mixer.

      • ADD: 1 cup thick cold applesauce (keep in mind that this would most likely have been sweetened applesauce back then)
      • 3/4 cup raisins or chopped dates
      • 1/2 cup broken walnut meats
      • Sifted flour mixture

      Beat on No. 1 speed for 1 1/2 minutes, scraping bowl while beating. Pour batter into prepared pan.
      Bake: (350F)-moderate oven-about 55 minutes. Cool. Ice with Caramel Icing on Page 15 or Sea Foam icing on Page 14.

      • Makes: 1 medium-sized cake

      On another site I ran across, they suggested coating the pan used with a mix of cinnamon and sugar, rather than flour. I've used a straight butter/sugar pan prep for a while now, and it works beautifully.
      reply by: swirth on November 01, 2011 at 8:45 am

      Shepherd's Center Apple-Walnut Cake
      Submitted by: msbelle

      This recipe comes from a cookbook entitled "WITH LOVE FROM THE SHEPHERD'S CENTER OF NORTH LITTLE ROCK" (Arkansas). It was served recently at a ladies function and we all went crazy over the wonderful taste! It was shared with me by my friend, Charlotte.

      • CAKE:

      • 1 cup finely chopped walnuts
      • 1 cup peeled, finely chopped cooking apples
      • 2 TBLS brown sugar
      • 1/2 tspn cinnamon
      • 1 cup butter, softened
      • 2 cups sugar
      • 2 large eggs
      • 1 3/4 cups all purpose flour
      • 1 tspn baking powder
      • 1/4 tspn salt
      • 1 (8-ounce) container sour cream
      • 1 TBLS vanilla extract


      • 1 (3-ounce) package cream cheese, softened
      • 2 to 2 1/2 teaspoons milk
      • 1 tspn vanilla extract
      • Dash of salt
      • 1 1/2 cups sifted powdered sugar

      Combine first four ingredients; set aside. Beat butter at medium speed with an electric mixer until creamy; gradually add 2 cups sugar, beating well. Add eggs, one at a time, beating after each addition.

      Combine flour, baking powder, and salt; add to butter mixture alternately with sour cream, beginning and ending with flour mixture. Mix at low speed after each addition until blended. Stir in vanilla.

      Pour half of batter into a well-greased and floured 12-cup Bundt pan. Spoon apple mixture over batter, leaving a 1/2 inch border around edges. Pour remaining batter over mixture. Bake at 350 degrees for 50 to 55 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on wire rack 10 minutes. Remove from pan; cool on wire rack. Drizzle with glaze. Store in refrigerator.
      reply by: swirth on November 01, 2011 at 8:41 am

      Swiss Almond Apple Cake
      Submitted by: grandmoogie

      You will really enjoy this scrumptious cake. I've made it for many years. (I don't have the name of the mag.I took the recipe out of)But the person's name attatched to this recipe is Stephen Hill.This is a European-style cake. Beautiful presentation.

      Swiss Almond Apple Cake


      2/3 C sugar
      1/2C butter,softened
      2 eggs
      2T lemon juice
      2C unbleached flour
      2teas. baking powder
      1/4 teas.salt
      1/4C raspberry preserves
      4 ( 3+1/2C ) apples,peeled,thinly sliced


      1C ground almonds
      1/2C sugar
      1/2C dairy sour cream
      2 eggs, beaten
      2T flour
      1teas grated lemon peel
      1/2C powdered sugar
      1 to 2 teas lemon juice

      Heat oven to 350ºF. Grease and flour 9 or 10-in springform pan. In large bowl ,combine 2/3C sugar and butter;beat until light and fluffy.Add 2 eggs and 2T lemon juice;beat until well blended. Lightly spoon flour into measuring cup;level off. In small bowl,combine 2C flour,baking powder and salt;blend well.Add to egg mixture, beat at low speed until well blended.

      Spread in prepared pan; Spoon preserves over batter; carefully spread to cover. Top with apple slices; slightly press into batter. In med. bowl, combine all topping ingedients; blend well. Pour over apples.
      Bake at 350º for 55-65 min. or until apples are tender; edges are lightly golden brown and toothpick comes out clean. Cool 10 min. Carefully remove sides of pan. In small bowl, blend all glaze ingredients until smooth; drizzle over cake. serve warm or cool. (16 servings)

      * self rising flour not recommended
      High alt. above 3500 ft. no change
      reply by: swirth on November 01, 2011 at 8:38 am

      Upside down apple pie
      Submitted by: nloxford


      • 1 cup walnut halves
      • 2 unbaked pie shells
      • 1/2 cup sugar
      • 1tsp. cinnamon
      • 1/8 tsp. nutmeg
      • 1/2 cup brown sugar packed
      • 5 med apples, peeled and sliced
      • 1/3 cup melted butter
      • 2 Tbsp. flour

      • Mix nuts with brown sugar and melted butter.
      • Spray 9 " pie pan with cooking spray and put nut mixture in
      • Lay one crust over the nuts
      • Put apples mixed with sugar, cinnamon, nutmeg, and flour
      in the crust
      • Top with second crust and crimp edges and sprinkle with
      sugar, cut slits in it

      Bake 45 min. @ 375F with drip tray underneath. Take out
      of oven and cool 15 min. and invert onto platter.
      reply by: swirth on November 01, 2011 at 8:35 am

      Pies: Cran-Apple Pie
      Submitted by: Sandi81

      This is a wonderful pie. It's a nice change from just the same old apple pie. Not that a slice of regular warm apple pie isn't good, it's just nice to have a change.

      • Filling:

      • 1/2 C. sugar
      • 2 Tbs. flour or 3 Tbs. Cornstarch
      • 1 tsp. cinnamon, or less
      • 5~6 C. thin sliced apples
      • 1 1/2 C. cranberies, can be fresh or frozen

      • Topping:

      • 1/2 C. oatmeal
      • 1/3 C. packed brown sugar
      • 1/3 C. flour
      • 1/4 C. marg or butter

      1. Pre heat oven to 425. Make a pie crust for a 9" pie and put into pie dish. Finish edge.
      2. Mix sugar, 2 Tbs. flour, and cinnamon: mix well.
      3. Slice apples thinly, you do not have to peel them unless you prefer it that way.
      4. Toss the sugar, flour and cinn mixture with the apples and cranberries and fill pie dish.
      5. Combine oatmeal, br. sugar, flour and butter. Mix well using a fork or pastry blender. Sprinkle over apple/cran filling.
      6. Bake 35 ~ 45 min. If crust begins to brown to much, cover edges with foil.
      reply by: swirth on September 21, 2012 at 9:33 am

      DL...way back on the oldBC, you were searching for your old school apple crisp recipe and I gave you mine which had an egg in the topping and white sugar and butter poured over the top of the topping:
      Subject: Childhood Cafeteria Food
      Message: 1

      I started elementary school in 1958. My favorite cafeteria dessert was apple crisp; I have never had any like it since. It had no lower crisp; just apples on the bottom. The topping was at least 1/2 inch thick and was, I'm sure, mostly brown sugar. It had no oatmeal or nuts. It was not very crumbly; almost like a solid layer of brown sugary goodness. Anyone make a crisp or crumble like that? I have searched cookbooks over the years and tried various permutations to no avail.

      Message: 2

      My husband started teaching in 1966 at a small community grade school in Camargo, IL. We were married at the end of that school year, so his school cooks gave us a community cookbook for a wedding/shower gift. I have treasured that cookbook and it is so worn and splattered, pages fallen out-you know what it looks like, probably.

      It has recipes from local ladies in that community and many are from his school cooks. I made the apple crisp so many times and we loved it. I always baked this recipe in a square or rectangle pyrex baking dish. It is a little different than the really crumbly ones and it has no oats or nuts in it...here it is...maybe it will give you some ideas:

      Apple Crisp

      5 cups sliced apples in bottom of baking dish
      1 1/2 cups sugar
      1 cup flour
      1 tsp. baking powder
      1 egg
      1 tsp. cinnamon
      3/4 tsp. salt

      Mix 6 ingredients together and pour over apples. Melt 1/3 cup butter and pour over top. Bake at 350F for 35 minutes.
      I think if you used brown sugar for at least 1/2 of the sugar, you'd maybe be on your way to finding the recipe you're looking for. NOTE: 9/21/12 This last comment was for your prior search back in 2008 for your old school recipe. The above recipe uses 'white' sugar.
      reply by: Mrs Cindy on September 22, 2012 at 8:50 am

      Here's a recipe that just appeared in my email. When I saw it I thought I had seen it before and, sure enough, I have it in my recipes with "AWESOME" written across the top.

      Red Hot Baked Apples


      6 apples
      1/2 cup packed brown sugar
      1/3 cup cinnamon red hot candies
      1/2 teaspoon ground cinnamon

      1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x8 inch square pan.
      2. Remove and reserve tops of apples. Core the apples, leaving approximately 1/2 inch at the bottom. Arrange in the baking dish.
      3. In a small bowl, mix together brown sugar, cinnamon red hot candies and cinnamon. Fill each apple with the mixture. Replace apple tops. Sprinkle remaining mixture over the apples.
      4. Bake uncovered in the preheated oven 30 to 35 minutes, or until apples are tender.

      The only difference I had in my recipe was I had increased the cinnamon to 1 tsp. And my recipe said 'red hot candies' not 'cinnamon red hot candies'. That may be why I increased the cinnamon. If you have the cinnamon red hots you wouldn't need to increase the cinnamon.

      reply by: swirth on September 23, 2012 at 12:07 pm

      Here are some oldBC posts:

      Message: 19


      Apple Pie Testing
      I got some Ida Reds today at the local farm market, and the owner told me that Mutzu (spelling?) are the best apple, period. They are not in yet, I shall have to try these now! He said for eating and cooking and baking, Mutzu's are tops. Next in line as best for pies are the Ida Reds.
      Apple Pie Testing
      Janet/Mrs.M - I believe I have seen Mutsu apples hyphenated with Crispin; in other words, Mutsu-Crispin, and if I'm not mistaken, a couple of weeks ago, there were some of these at the orchard in Charlottesville. I'm pretty sure i used this variety to make apple butter and apple sauce two years ago. They are great apples.


      Apple Pie
      Had my first Mutzu this weekend, and boy oh boy, the are one delicious apple! The orchard man told me they are called mutzu's ease of the Mississippi, and crispin west, so I was mistaken in my previous post. They are not as crisp as a winesap, but plenty crisp. A bit tart when you bite into it, but then this tartness melts into a delicious sweetness with lots of juice, just a wonderful treat for the taste buds! A real hit for me. I doubt I will ever make a pie again with the RI Greenings, they are on the dry side. These would be wonderfully juicy and flavorful in pies for sure.
      There you have it on the east and west of the Mississippi apple names and a hearty endorsement for them!
      reply by: elisabethberthasavage on October 03, 2014 at 11:52 am

      Enjoy! Elisabeth
      Superb Sherry Apple Cake
      1 c. butter
      2 c. granulated sugar
      3 large eggs
      2 t. vanilla
      3 c. all purpose flour
      1 1/2 t. baking soda
      1/2 t. salt
      1 t. cinnamon
      1/8 t. nutmeg
      3 c. apples, peeled and chopped into approximately 1/2 inch dice
      2 c. walnuts or pecans, chopped
      1. Preheat oven to 325 and prepare 10 cup bundt or 10 inch tube pan
      2. Cream butter and sugar well in a stand mixer, hand held mixer or by hand
      3. Add eggs one at a time with the vanilla beating well after each addition
      4. Combine dry ingredients and sift
      5. Add dry ingredients in 3 additions mixing well
      6. Fold in apples and nuts
      7. Pour into prepared pan and bake for 1 - 1 1/2 hours or until tester comes out clean.
      8. Allow to cool in pan for 15 minutes before removing pan
      1 1/2 c. of sugar ( I prefer super fine sugar)
      1/4 c. butter
      1/4. sherry
      1. Combine ingredients in a small sauce pan
      2. Mix and stir over low heat until sugar dissolves
      3. Prick the top of the cake WELL with a fork. Do it a lot of times!
      4. Slowly pour the glaze over the cake until the glaze is absorbed.
      reply by: Wonky on September 04, 2012 at 7:35 pm

      OMG..so many recipes..so little time. Following is a very simple, delicious recipe that I make several times each fall. Hope you enjoy it as much as we do.

      Apple Pudding

      4 cups peeled, sliced apples (Cortland's are my favorite)
      1 tsp. cinnamon
      1/4 tsp salt
      3/4 cup AP flour
      1 cup sugar
      1/4 cup water
      1/3 cup salted butter
      Put apples in 8 or 9" baking dish

      mix cinnamon, salt and water

      Pour over apples

      mix flour, sugar and butter together and sprinkle over apple mixture
      bake at 350 for 40 min. or until apples are tender.

      Serve plain, with whipped cream,or ice cream
      reply by: horses272 on September 04, 2012 at 4:55 pm

      They all look great.Just in time,my new oven comes Friday- the apple pound cake will be first!!, Thanks
      reply by: buttercup on September 04, 2012 at 12:14 pm

      Thanks Swirth 🙂
      reply by: swirth on September 04, 2012 at 11:48 am

      Good time to bring this thread back up.
      reply by: dachshundlady on November 07, 2011 at 8:22 am

      This is just the kind of recipe that is easy to convert to gluten free. Just use KAF multipurpose gf flour in place of AP. Crumb crusts and topping don't even seem like gf.
      reply by: Mrs Cindy on November 06, 2011 at 9:58 pm

      Just posted this in my recipes. Made it last week and is it ever great! Wow! Really good. I thought I would post it here for those interested.


      Caramel Apple Cheesecake Bars


      2 cups AP flour
      1/2cup firmly packed brown sugar
      1 cup (2 sticks) butter, softened


      2 (8-ounce) pkgs. Cream cheese, softened
      1/2 cup sugar, plus 2 Tbsp, divided
      2 large eggs
      1 tsp vanilla extract
      3 granny smith apples, peeled, cored and finely chopped
      1/2 tsp ground cinnamon
      1/2 tsp KAF Apple Pie Spice

      Streusel Topping:

      1 cup firmly packed brown sugar
      1 cup AP flour
      1/2cup quick cooking oats
      1/2 cup (1stick) butter, softened

      In a small bowl, combine all ingredients. Set aside.

      1/2 cup caramel topping

      Preheat oven to 350 degrees F.

      In a medium bowl, combine flour and brown sugar. Cut in butter with a pastry blender until mixture is crumbly. Press evenly into a 13x9x2- inch baking pan lined with foil. Bake 15 minutes or until lightly browned.

      In a large bowl or the KA mixer, beat the cream cheese with 1/2 cup sugar at medium speed until smooth. Add eggs one at a time. Add vanilla. Pour over warm crust.

      In a small bowl, stir together chopped apples, remaining 2 Tbsp sugar, cinnamon and Apple Pie Spice. Spoon evenly over cream cheese mixture.

      Sprinkle with Streusel topping.

      Bake 30 minutes, or until filling is set.

      Drizzle with caramel topping
      reply by: swirth on November 01, 2011 at 9:47 am

      Autumn Festival (Apple) Cake
      Submitted by: jej

      This is such a good cake. It could be called an APPLE-WALNUT-RAISIN-SPICE CAKE.

      Its consistency is somewhat reminiscent of a fruit cake. It has a "crisp topping (that) bakes with the cake." It is also a nice touch if the greased pan is dusted with sugar. **I will also suggest that, for me, the nutmeg and mace could be cut back somewhat, though they are part of the wonderful distinctiveness of this cake.


      This cake works equally well in a 10-inch springform with center out.

      1 c. butter or margarine (Fleischmann's Unsalted Marg. is pareve)
      3/4 c. brown sugar (firmly packed)
      3/4 c. white sugar
      4 eggs
      1 c. grated peeled apples
      1 1/2 tsp. vanilla
      1 1/2 tsp. almond extract
      2 1/2 c. sifted flour
      1 1/2 tsp. baking powder
      1 tsp. salt
      2 tsp. nutmet
      1/2 tsp. mace
      1 c. walnuts, chopped
      1 c. raisins
      1 tbsp. flour
      1/4 c. walnuts, chopped
      2 tbsp. brown sugar

      1. Cream butter/margarine and sugars together until light and fluffy. Beat in eggs, one at a time. Beat in apples and flavorings.
      2. Sift together 2 1/2 c. flour, baking powder, salt, nutmeg and mace; gradually blend into apple mixture.
      3. Combine 1 c. walnuts, raisins, and 1 tbsp. flour, and mix into batter.
      4. Spoon into a well-greased 9-inch tube pan. Combine 1/4 c. walnuts and 2 tbsp. brown sugar; sprinkle over the batter. Bake in slow oven (325 degrees F) 1 hour and 30 minutes.
      5. Remove from oven, set pan on rack and let cake cool 15 minutes. Remove cake from pan and set on rack to cool completely.
      reply by: swirth on November 01, 2011 at 9:44 am

      CAKE: Aunt Lucy's Applesauce Cake
      Submitted by: nloxford

      • 3 cups flour
      • 2 cups sugar
      • 1 stick butter
      • 2 cups hot applesauce
      • 2 tsp baking soda
      • 1 tsp allspice
      • 1 tsp cinnamon
      • 1 tsp cloves
      • 1 cup raisins
      • 1 cup chopped walnuts

      Mix all dry ingredients.

      Heat butter in applesauce until butter is melted

      Pour into dry ingredients. Stir

      Add raisins and nuts.

      Bake in greased and floured tube pan at 350 for one hour.

      One of the ladies in Sunday School made this. It was her Aunt Lucy's recipe hence the title. It was delicious. Hope you enjoy.
      reply by: swirth on November 01, 2011 at 9:32 am

      Cinnamon Apple Cake
      Submitted by: psycnrs1

      1 3/4 c. sugar divided
      1/2 stick butter, softened
      1 teas. vanilla
      6 oz. block style fat free cream cheese softened
      2 lg. eggs
      1 1/2 c. all purpose flour
      1 1/2 teas. baking powder
      1/4 teas. salt
      2 teas. ground cinnamon
      3 cups chopped Rome apples. (I have done slices and have mixed Rome and Granny Smith)

      Cooking Spray

      Oven to 350. 8 in. springform pan. Beat 1 1/2 c. sugar,vanilla and cream cheese at medium, until well blended. Beat in eggs one at a time. Beat well with each addition. Combine flour,powder and salt. Add to creamed mixture. Beat at low until blended.

      Combine 1/4 c. sugar and cinnamon in small bowl.(Reserve a few tablespoons for sprinkling on top of cake before baking) Stir in apples. Add mixture to batter. Pour into springform pan that has been sprayed.

      Bake 350 deg. for 1 h. and 15 min. or until lightly browned and edges pull away from side of pan. Cool on wire rack. Cut with serrated knife.

      You can also use a 9 in. pan, square or springform just decrease cooking time 5 min.
      reply by: swirth on November 01, 2011 at 9:26 am

      Fried Apple Pies
      Submitted by: lsb


      • 3 medium apples, peeled and chopped
      • 1 Tbsp. water
      • 2/3 c. sugar
      • 1 Tbsp. flour
      • 1/8 tsp. cinnamon
      • 1/8 tsp. nutmeg
      • Pastry (recipe follows)
      • Vegetable oil (for frying)

      Combine apples and water in a saucepan; cover and cook over low heat for 10 to 15 minutes. Drain off any liquid that accumulates.

      Combine sugar, flour, and spices; stir well. Add to apples and cook over medium heat 10 minutes or until mixture thickens.

      Roll pastry to 1/8 inch thickness and cut out 4 or 5 inch circles. Spoon ~1 1/2 Tbsp. filling onto each circle. Moisten edges of circles; fold pastry in half. Using a fork dipped in flour, press edges together to seal.

      Heat 1 inch of oil to 375. Fry pies until golden.


      • 2 c. flour
      • 1 tsp. salt
      • 1/2 c. milk
      • 1/2 c. oil

      Combine flour and salt. Combne milk and oil, stirring well. Pour milk mixture into flour mixture and stir just until blended. Shape dough into a ball. (This is enough pastry for about 8 pies.)
      reply by: swirth on November 01, 2011 at 9:24 am

      Fried Apple Rings
      Submitted by: msbelle

      This is a compilation of various recipes, including one by brianjwood called Apple Fritters With Cream Sauce posted here. You can core and slice (peel if you like) your apples into rings or chop into sticks or cubes. I like to use Red Delicious Apples.

      • 1 large Red Delicious Apple (more depending on your need)
      • 1/4 cup water and 2 TBLS lemon juice

      • dry batter:

      • 1 cup self-rising flour (bleached)
      • 1/2 tspn baking powder
      • 1/4 cup cornstarch
      • 1/2 tspn cinnamon
      • 1 TBLS sugar

      • wet batter:

      • 1 cup Club Soda
      • 1 extra large egg
      • Flaked coconut
      • Canola oil for frying


      • 1 cup apple juice
      • 1 TBLS cornstarch
      • 1 tspn honey

      • Combine and simmer until thickened


      Peel, core and slice apples. Combine water and lemon juice. Toss apples in this mixture and keep covered in the refrigerator until ready to fry. When ready to fry, drain and damp-dry with paper towel before dredging in flour mixture.

      Mix wet ingredients with at least 3-5 TBLS of dry mixture, depending on how thick you want it. Let set on counter at least one hour and then in refrigerator up to a day.

      Drain and pat dry the apple rings and lightly dust in dry mixture. Dip dusted apple rings in wet batter and roll in Coconut flakes.

      Drop into 375 degree hot oil a minute or so on each side until light golden brown. Drain on paper towel.
      reply by: dachshundlady on October 28, 2011 at 6:13 pm

      I was wondering about the chopped apple bread today. I just copied it to office writer and printed it out. Thanks.

      Made the apple strudel bread this afternoon. Took longer to bake than predicted but sure looks good.
      reply by: Mrs Cindy on October 28, 2011 at 5:45 pm

      Swirth, this is such a great idea! Hey, everybody, don't forget the Chopped Apple Bread! I'm not sure where it is, but if I find it, I'll post it here.

      Found it. The thread is titled ISO Dutch Apple Bread. There are several more recipes in that thread. Check it out. Following is a recipe that draws rave reviews!

      I think this comment is from frick who posted the recipe.

      I and a few others from the OBC have made it, and it is messy, but interesting. I believe you will like it, and if you make it, you may decide to add some streusel into the process. As seen below, Moomie submitted it and vouches for it as do I. If we start a new thread with this as the topic, there might be more commentary.

      Chopped Apple Bread (Bernard Clayton and various bakeries)


      6 1/2 to 7 cups bread or all purpose flour
      2 packages dry yeast
      1 tbsp salt
      1/2 c. dry milk
      2 1/2 c. hot water (120 to 130)
      3 tbsp shortening

      Apple Mix

      2 c. apples, chopped into 3/4 inch cubes
      2 eggs, lightly beaten
      1/2 c. walnuts or pecans, chopped into pea size pieces
      1/2 c. brown sugar
      1 tablespoon ground cinnamon
      2 medium loaf pans, greased.

      In a mixing bowl combine 3 cups flour with the dry ingredients. Pour in the hot water and stir in the shortening. With strong strokes, beat the batter 100 times by hand, or for 2 minutes with a mixer.
      Add flour 1/2 cup at a time, to make a dough that can be lifted from the bowl and placed on the work surface.

      Knead the dough on a lightly floured surface, for 10 minutes.

      Place the dough in a greased bowl, cover tightly with plastic wrap, and set aside to double in volume, about 1 hour.

      Punch dough down. Place on a floured work surface. Roll and press the dough into an 18 inch square, about 1/2 inch thick. Let the dough rest for a few moments.

      Spread the chopped apples uniformly over the surface of the dough. Pour the beaten eggs over the apples. Add the nuts. Sprinkle on the sugar and cinnamon. Fold the dough into a package. This will be the last time there will be a semblance of order in preparing the bread. Using a dough scraper or large knife, chop the dough with random blows into pieces about 1" in size. Uniformity is of no great consequence.

      When the apple dough has been well chopped, toss or scoop the pieces into the prepared loaf pans, two-thirds full.

      Cover the pans with wax paper, and put aside to rise slightly above the edge. about 40 minutes.

      Preheat oven to 375. Bake about 45 minutes or til a rich golden brown. Test for doneness with a cake tester. If it comes out clean and dry, the bread is done.

      Turn out onto a wire rack to cool. Carefully, bread is fragile while hot.

      I halve this recipe, prepare the dough in my bread machine, and do the finish work as described. It is lucious!!! -- Moomie
      reply by: Mrs Cindy on October 28, 2011 at 5:33 pm

      This is the last one I have, I think..........

      Apple Cake


      3 Tbsp unsalted butter, softened
      1 cup sugar
      1 egg, beaten
      1 cup AP flour (KAF, duh)
      1/2 tsp cinnamon
      1/2 tsp nutmeg
      1/2 tsp salt
      1 tsp baking soda
      3 cups diced, peeled apples
      1/4 cup chopped pecans or walnuts
      1 tsp vanilla
      Whipped cream or ice cream


      Preheat oven to 350F. Cream together butter, sugar and egg. Whisk together dry ingredients; add to creamed mixture (batter will be very thick). Stir in the apples, nuts and vanilla. Spread into a greased 8"
      square baking pan. Bake for 35-40 minutes or until cake tests done with a toothpick. Serve warm or cold with whipped cream or ice cream. Yield: 9 servings
      reply by: Mrs Cindy on October 28, 2011 at 5:21 pm

      I know this is not anywhere as good as swirth's apple butter, but here it is!

      Stove-Top Apple Butter

      6 to 7 pounds cooking apples, unpeeled, cores and quartered
      3 cups water
      3 1/2 cups sugar
      1 tsp cinnamon
      1 cinnamon stick

      In a 6-8 quart heavy kettle, bring apples and water to a boil. Reduce heat and simmer until apples are tender. Press cooked apples through a colander or food mil. Discard peels. Return purred apples to the kettle. Stir in remaining ingredients. Simmer, uncovered, stirring frequently, until the consistency is very thick and color is dark brown, about 8 hours. Freeze in containers or preserve using your favorite method. Yield 4-6 cups.
      reply by: Mrs Cindy on October 28, 2011 at 4:57 pm

      Makes an interesting dessert. Frozen shells and hot/warm apple filling.

      Spiced Apples

      1 carton (12 oz) frozen, whipped topping, thawed
      2 Tbsp butter
      4 cups chopped apples
      1/2 cup chopped pecans
      1/3 cup sugar
      1 tsp cinnamon
      1/2 tsp lemon juice
      1/4 tsp nutmeg

      For each serving, spoon approximately 1/2 cup whipped topping on to parchment lined cookie sheet. With the back of a spoon, spread and shape into shells. Freeze until firm.

      Melt butter in saucepan over low heat. Add apples, simmer 10 minutes or until tender, stirring frequently. Add sugar, cinnamon, juice and nutmeg mixing well. Spoon apple filling into shells and serve immediately. Makes 8 servings
      reply by: Mrs Cindy on October 28, 2011 at 4:42 pm

      I've been making this for years. One of my favorites!

      Fresh Apple Pound Cake


      1 cup shortening (I use unsalted butter)
      2 cups sugar
      4 large eggs
      2 tsp vanilla
      1/2 tsp banana flavoring
      3 cups flour, sifted
      1 1/2 tsp cinnamon
      1 tsp allspice
      1/2 tsp nutmeg
      1/2 tsp salt
      1 1/2 tsp soda
      3/4 cup buttermilk
      1 cup fresh apples, finely chopped or grated
      1/2 cup pecans, chopped


      Preheat oven to 325 F. Grease and flour a 10" tube pan. Cream shortening/butter and sugar until light and fluffy. Add eggs, one at. Time. Add extracts and mix well. Sift flour with all spices, salt and soda and add to sugar/egg mixture alternately with buttermilk. Fold in apples and pecans. Blend well. pour into prepared pan and bake for about 1 hour and 20 minutes, or until toothpick inserted into center comes out clean. Do not over bake! Remove cake from pan while still hot, and brush on icing with pastry brush covering top and sides.


      1 cup sugar
      1/2 cup water
      1 Tbsp butter or margarine
      1/4 cup fresh apples, crushed or grated
      1/2 tsp vanilla
      1/2 tsp cinnamon


      Combine all ingredients. Bring to a boil, stirring constantly. Let boil for 1 minute, then apply with pastry brush to top and sides of cake while still hot.
      reply by: Sheryle on October 28, 2011 at 3:08 pm

      This is one of my favorite apple recipes.

      Apple Walnut Cake

      1 2/3 cups sugar
      2 eggs
      1/2 cup vegetable oil
      2 tsp vanilla extract
      2 cups flour
      2 tsp baking soda
      1 1/2 tsp ground cinnamon
      1 tsp salt
      1/2 tsp ground nutmeg
      4 cups chopped, unpeeled apples (4 or 5 apples)
      1 cup chopped walnuts


      2 (3 oz. blocks) cream cheese, softened
      3 Tbs butter, softened
      1 tsp vanilla
      1 1/2 cups confectioner's sugar

      Oven Temperature: 350°F

      1. In a mixing bowl, beat sugar and eggs.
      2. Add oil and vanilla; mix well.
      3. Combine flour, baking soda, cinnamon, salt, and nutmeg; gradually add to sugar mixture, mixing well. Batter will get very thick...more like cookie dough
      4. Stir in apples and walnuts.
      5. Pour into a greased and floured 9x13 inch pan.
      6. Bake for 50-55 minutes or until cake testes done.
      7. Let cool.


      1. Beat cream cheese, butter and vanilla in a mixing bowl.
      2. Gradually add confectioner's sugar until the frosting has reached desired spreading inconsistency.
      3. Frost cooled cake.
      Servings: 16
      reply by: KitchenBarbarian aka Zen on September 06, 2012 at 10:35 am

      225g = 7.9 oz
      250g = 8.8 oz
      25g = .9 oz
      reply by: 4paws2go on September 06, 2012 at 9:25 am

      Here's PaddyL's Dorset Apple Cake...:

      I remember NOT having that size pan, but managed to find one at TJ Maxx a week later, they'd gotten in some British bakeware, so of course!!, I had to make this...delicious! And, it uses S/R flour, so anyone who's gotten a bag of the new KAF S/R can give it a try.



      7-inch round, deep cake pan.

      Here's the recipe for the Dorset Apple Cake, made in a deep, round 7-inch pan. Unfortunately, it's all in metric, but the next time I make it, I'll post it with my other recipes, and measure everything I weigh.

      Dorset Apple Cake

      Cream together 225g each of butter and castor sugar (fine granulated sugar). Add four large eggs and 250g self-raising flour, alternately. Add 25g cornstarch. Fold into the mixture 225g of chopped Bramley Apples. I used what I had on hand which were Spartan apples, peeled and chopped. Pour into the greased cake tin. Cut segments from an unpeeled apple and soak in lemon juice. Arrange in a circle round the top of the cake and dust with soft brown sugar to make a crusty glaze. Bake in 170C. (between 325F and 350F.) preheated oven for about an hour and a quarter. Let cool a few minutes, then turn out onto a wire rack to cool completely.
      reply by: 4paws2go on September 06, 2012 at 9:14 am

      This is still one of my very favorites, from Moomie! Another one is PaddyL's 'Dorset Apple Cake'...I'll hunt that one up, too.

      Fresh Apple Cake for Bettina

      Hi Bettina! I promised this weeks ago, and am feeling rather guilty about not getting it posted sooner! Especially since I baked one this very evening for my family! This is very very good, and it looks elegant enough to serve to guests! Best of all, it's easy!!!!

      Fresh Apple Cake

      4 c. peeled, sliced apples
      2 c. sugar
      2 c. flour
      1 1/2 tsp baking soda
      2 tsp cinnamon
      1 tsp salt
      2 eggs
      3/4 c. vegetable oil
      2 tsp vanilla
      1 cup chopped pecans

      Preheat oven to 350º. In a large bowl, stir together apples and sugar. Add dry ingredients; stir well.

      In separate bowl, beat eggs, oil and vanilla. Stir egg mixture into apple mixture, blending until thoroughly moistened. Stir in pecans. Pour into greased 13x9x2 baking pan. Bake 50 minutes or til cake springs back when lightly pressed.

      Apple Dessert Sauce

      1 c. sugar
      1/2 c. butter
      1/2 c. heavy cream or evaporated milk
      1 tsp vanilla

      Place all ingredients in saucepan; stir. Bring to boil over medium-high heat and cook 3 minutes. Serve warm!

      The caramel dessert sauce is out of this world! It keeps extremely well, refrigerated, and rewarmed.

      reply by: dachshundlady on September 06, 2012 at 7:18 am

      Thanks, KB. Can't check them now but will later. Off to walk the dogs now. My great grandparents came from Ireland so it must be a recipe that my grandmother got from her mother. And I always guessed the same thing you did about the vinegar.
      reply by: Mrs Cindy on September 05, 2012 at 3:57 pm

      Well, got up this morning with every intention of making an apple something. And it's hot here in Houston. Below 100F, a varitable cool front, but not quite cool enough to inspire me to turn the oven on. Maybe tomorrow.
      reply by: KitchenBarbarian aka Zen on September 05, 2012 at 9:56 am

      I found several but this one looks closest to what you describe - they use a lemon sauce topping instead of vinegar. I imagine vinegar may have been used in place of the (back then) far more expensive and difficult to find lemon.

      I think that one cooks the apples stove-top, this one does them all in the oven.

      I'll list the rest in case you'd like to look them over.

      Crow's nest #1
      Crow's nest #2
      Crow's nest #3

      Apparently it's considered a pudding, ala the British use of the word.
      reply by: dachshundlady on September 05, 2012 at 7:16 am

      Has anyone here ever heard of Crow's Nest? It is an apple dessert where you put apples with cinnamon and sugar and maybe some water in the bottom of a baking dish. Then you top with a biscuit type dough and bake. Once baked, you invert onto a plate and serve with a vinegar sauce. My Irish grandmother used to make it and Dad loved it. We don't have her recipe and just wondered if anyone else has heard of it.
      reply by: Mrs Cindy on September 04, 2012 at 9:34 pm

      I've been making that apple pound cake for years and when I saw this thread earlier today I thought, aha! I'm going to make that pound cake today. The day got away from me and now I have Zen's Apple pie singled out to make tomorrow.

      Knowing me, I'll wake up in the morning craving that pound cake.......oh, well, anything apple will hit the spot.

      Spread the word

        A nice collection of fall apple recipes to pick from...from the BakingCircle.

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