Here are some recipes that I posted a l-o-n-g time ago, and might be
useful for you who have a lot of apples.

Gingerbread Topping
(Nancy Dooley)

Mix a recipe of gingerbread that bakes in an 8" x 8" pan. Grease pan
thoroughly.

Melt 4 T. butter in the baking pan. Add 1 C. light molasses, and 1/2
C. raisins, and heat slowly until hot.

Arrange about 2-3 sliced, peeled and cored applies in the bottom of the
pan, covering the sauce in the bottom. Pour gingerbread batter of the
top. Bake at 350 deg. F. for 50 minutes. Serve with whipped cream or
ice cream, if desired. Serves 9.


Apple Strudel Roll

1 17 1/4 oz. pkg. frozen puff pastry
5 to 6 cups thinly sliced Golden Delicious apples
1 T. lemon juice
1/2 tsp. grated lemon peel
2/3 C. cookie crumbs (crushed plain butter cookies or vanilla
wafer-type
cookies)
2/3 C. finely chopped nuts
1 tsp. ground cinnamon
1/8 tsp. salt
1 or 2 beaten egg yolks

Thaw puff pastry 20 minutes. Combine apples, lemon juice and lemon
peel; toss
gently. Combine cookie crumbs, nuts, cinnamon and salt; toss with
apple
mixture.

Unfold and roll out each pastry square to a 13 x 10 inch rectangle.
Cut 1
inch off short end of each rectangle and reserve. Place half of apple
mixture
along center line of length of rectangle. Brush edges with egg yolks;
fold
dough over filling, pressing edges together to seal.

Place seam-side down on greased rimmed baking sheet. Repeat with
remaining
pastry and apple mixture. Cut reserved dough into 1/4 inch strips;
arrange
diagonally or lattice fashion on the strudels. Brush with beaten yolk.
Bake
at 425 deg. F. 35 minutes or until golden brown; cover with foil after
25
minutes to prevent over-browning. Serve warm. Each strudel will serve
8. If
used as dessert, serve warm with ice cream or whipped cream.

**
Golden Apple-Cranberry Crisp

5 (about 5 cups) baking apples, pared, cored and sliced
1 C. fresh or frozen cranberries
3/4 C. packed brown sugar, divided
1 1/2 tsp. ground cinnamon, divided
1/3 C. flour
Dash salt
1/3 C. butter
1/3 C. quick-cooking rolled oats

Combine apples and cranberries; toss with 1/4 C. brown sugar and 1/2
tsp.
cinnamon. Place in greased 1 1/2 to 2 quart baking dish. Combine
flour,
remaining 1/2 C. brown sugar, remaining 1 tsp. cinnamon and salt. Cut
in
butter until crumbly. Stir in oats. Sprinkle over apple mixture.
Bake at
375 deg. F. 40 to 45 minutes, or until fruit is tender and topping is
crisp
and golden brown. Makes 6 to 8 servings. May serve warm with ice
cream or
whipped topping.

**
Cranberry-Apple Bread

1/4 C. butter
1 C. sugar
2 eggs
2 tsp. grated lemon peel
1 C. dairy sour cream
3 C. flour
4 tsp. baking powder
1/2 tsp. soda
1/2 tsp. salt
1 1/2 C. chopped fresh or frozen cranberries
1 1/2 C. cored and chopped baking apples
1/2 C. chopped walnuts (optional)

Cream butter and sugar until light. Beat in eggs, sour cream and lemon
peel.
Combine flour, baking powder, soda and salt. Add to creamed mixture.
Fold in
cranberries, apples and walnuts. Turn into greased 9 x 5 x 3 inch loaf
pan.
Bake at 350 degrees 60 to 70 minutes, or until wooden pick inserted
near
center comes out clean. Cool on wire rack. Let stand 24 hours before
slicing
(makes 1 loaf).

**
Fresh Apple Cake (different from one posted in another thread today;
the other one is my favorite)

1 C. white sugar
1 C. brown sugar
2 eggs
3 C. cubed apples (not peeled)
1 C. salad oil
2 C. flour
1/2 tsp. salt
1 tsp. soda
1 tsp. cinnamon
1 C. chopped pecans (optional)
1 T. vanilla (tablespoon)

Topping

1/2 C. butter
1/2 C. brown sugar
1/2 C. white sugar
1/2 C. evaporated skim milk
1/2 tsp. vanilla
2 T. corn syrup
Dash salt

For cake: Cream sugars and eggs together; blend in apples and oil.
Stir in
flour, salt, soda and cinnamon. Add pecans and vanilla. Pour batter
into
ungreased 9 x 13 inch baking pan. Bake at 350 deg. F. for about 45
minutes,
or until cake tests done.

For topping: Combine all ingredients in a saucepan and stir over
medium heat
until mixture is well blended. Tastes like butterscotch sauce. Serve
each
piece with ice cream, then add topping.

**
Sour Cream Apple Squares

2 C. all purpose flour
2 C. firmly packed brown sugar
1/2 C. butter, soft
1 C. chopped nuts
1 to 2 tsp. cinnamon
1 tsp. soda
1/2 tsp. salt
1 C. dairy sour cream
1 tsp. vanilla
1 egg
2 C. peeled, finely chopped apples

Preheat oven to 350 deg. F. In large bowl, combine first three
ingredients;
blend at low speed until crumbly. Stir in nuts. Press 2 3/4 C. crumb
mixture
into ungreased 13 x 9 inch pan. To remaining mixture, add cinnamon,
soda,
salt, sour cream, vanilla and egg; blend well. Stir in apples. Spoon
evenly
over base. Bake 25 to 35 minutes until toothpick inserted in center
comes out
clean. Cut into squares; serve with whipped cream, if desired. 12 to
15
squares.

*If you use self-rising flour, you can omit the soda and salt.

**
Iowa Applesauce Cake

1/2 C. butter
3/4 C. sugar
3/4 C. packed brown sugar
1 egg
2 C. all-purpose flour
2 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. cloves
1 1/2 C. applesauce
1 C. raisins
1/2 C. chopped walnuts
Cream Cheese Frosting

In large mixing bowl, beat the butter for 30 seconds. Add the sugars
and egg;
beat until combined. Stir together the dry ingredients and add them
alternately with applesauce to the butter mixture. Stir in raisins and
nuts.
Turn batter into a greased 13 x 9 x 2 inch baking pan, spreading
evently.

Bake at 350 deg. F. for 30 to 35 minutes or until a toothpick inserted
near
the center comes out clean. Cool in pan on wire rack.

Cream Cheese Frosting

Beat together 2, 3-oz. pkg. of softened cream cheese, 1/2 C. softened
butter
and 2 tsp. vanilla until light and fluffy. Gradually beat enough
powdered
sugar to make a spreadable frosting (about 2 1/2-3 1/2 cups). Serves
12.

**
Apple Dumplings with Hard Sauce

1 1/2 pkg. piecrust mix
3 T. butter, softened
3 T. granulated sugar
1 T. dark raisins
2 T. chopped walnuts
3/4 tsp. ground cinnamon
6 large baking apples
2 T. lemon juice
Whole cloves
1 egg yolk, beaten lightly

Make pastry as package label directs. Form pastry into a flat, 8-inch
round;
wrap in waxed paper and refrigerate. In small bowl, combine 3 T.
butter,
sugar, raisins, walnuts and cinnamon. Blend with fork. Core apples
with
corer. Pare apples and brush with lemon juice. Using spoon, fill
hollows in
the center with raisin-walnut mixture. Preheat oven to 425 F. Grease
well a
shallow baking dish, 15 x 10 x 2.

On lightly floured pastry cloth or floured surface, divide pastry
evenly into
sixths. Form each piece into a round ball. Flatten each piece; then
roll out
from center into an 8 1/2 inch square. Trim edges, using pastry wheel
for
decorative edge. Save trimmings. Place an apple in the center of each

square; brush edges lightly with water. Bring each corner of square to
top of
apple; pinch edges of pastry together firmly, to cover apple
completely.

Reroll trimmings 1/4 inch thick. With knife, cut out 24 leaves, 1 3/4
inches
long and 3/4 inch wide. Brush one end of each leaf lightly with water.
Press
leaves on top of dumplings; put clove in center. Arrange in pan.
Brush with
yolk mixed with 1 T. water. Bake, brushing once with juices in pan, 40

minutes, or until pastry is browned and apples are tender when tested
with a
wooden pick. Serve warm with hard sauce.

Hard Sauce

1/2 C. butter, softened
1 tsp. vanilla
1 1/4 C. unsifted powdered sugar

In medium bowl, using portable electric beater, cream butter until
light. At
low speed, add vanilla and sugar, and beat until smooth. Serves 6.

**
Mom's Apple Cake (this is my favorite)

4 C. diced apples
2 C. sugar
2 eggs
1/2 C. oil
2 tsp. vanilla
2 C. flour
2 tsp. soda
1/2 tsp. salt
2 tsp. cinnamon

Combine apples and sugar for 30 minutes. Beat eggs slightly. Add oil
and
vanilla. Mix and sift dry ingredients. Stir alternately with
apple/sugar
mixture into liquids. Bake in 9 x 13 loaf pan at 350 deg. F. for 1
hour.

When cool, sprinkle with powdered sugar or frost with butter-cream
frosting.

Serves 12-15.

**
Golden Apple Doughnuts

4 C. baking mix, such as Bisquick
1/2 C. sugar
1/2 tsp. cinnamon
1/8 tsp. allspice
Golden Delicious applesauce (recipe below)
2 eggs, beaten
oil

Combine baking mix, sugar and spices. Combine applesauce and eggs,
stir into
dry ingredients. Mix until all dry ingredients are thoroughly
moistened. On
lightly floured surface, knead dough 8 to 10 times. Roll out dough 1/2
inch
thick. Cut with floured 2 1/2 inch doughnut cutter. Drop doughnuts, a
few at
a time, into deep hot fat. Deep-fry at 375 deg. F. about 2 minutes,
turning
once. Drain on absorbent paper towels. Shake in sugar (I use a brown
paper
bag). Makes about 15 doughnuts and holes.

Applesauce: Core and slice 2 golden delicious apples (about 3/4
pound).
Place in saucepan along with 3 T. water. Cover tightly and simmer 10
to 15
minutes, or until apples are tender. Press apples through food mill or
sieve.
cool. Makes about 1 cup.

**
Paper Bag Apple Pie

1 unbaked 10 inch pie shell
1/2 C. sugar
2 T. flour
1/2 tsp. nutmeg
2 T. lemon juice
2 1/2 lbs. baking apples

Topping:

/2 C. sugar
1/2 C. flour
1/2 C. butter

Pare, core and quarter apples, then halve each quarter crosswise making
chunks
(should be about 7 cups). Place in a large bowl. Combine the sugar,
flour
and nutmeg in cup; sprinkle over apples; toss with lemon juice. Place
apple
chunks in pastry-lined pie pan. To make the topping, combine sugar and
flour
in small bowl; cut in butter; sprinkle over apples to cover top. Slide
pie
into heavy brown paper bag large enough to cover pie loosely; fold open
end
over twice and fasten with paper clips; place on large cookie sheet for
easy
handling. Bake in hot oven (425 deg. F.) for 1 hour. Apples will be
tender
and top bubbly and golden; split bag open, remove pie. Cool on wire
rack.
Serve plain or with cheese or ice cream.

Nancy2 wrote:
> Here are some recipes that I posted a l-o-n-g time ago, and might be
> useful for you who have a lot of apples.
>
>
> Apple Strudel Roll
>
> 1 17 1/4 oz. pkg. frozen puff pastry
> 5 to 6 cups thinly sliced Golden Delicious apples
> 1 T. lemon juice
> 1/2 tsp. grated lemon peel
> 2/3 C. cookie crumbs (crushed plain butter cookies or vanilla
> wafer-type cookies)
> 2/3 C. finely chopped nuts
> 1 tsp. ground cinnamon
> 1/8 tsp. salt
> 1 or 2 beaten egg yolks
>

Try using gingersnaps instead of vanilla wafers. If you do, you might
want to reduce or eliminate the cinnamon.

Best regards,
Bob

Nancy2 wrote:


> Paper Bag Apple Pie
>
> 1 unbaked 10 inch pie shell
> 1/2 C. sugar
> 2 T. flour
> 1/2 tsp. nutmeg
> 2 T. lemon juice
> 2 1/2 lbs. baking apples
>
> Topping:
>
> /2 C. sugar
> 1/2 C. flour
> 1/2 C. butter
>
> Pare, core and quarter apples, then halve each quarter crosswise making
> chunks
> (should be about 7 cups). Place in a large bowl. Combine the sugar,
> flour
> and nutmeg in cup; sprinkle over apples; toss with lemon juice. Place
> apple
> chunks in pastry-lined pie pan. To make the topping, combine sugar and
> flour
> in small bowl; cut in butter; sprinkle over apples to cover top. Slide
> pie
> into heavy brown paper bag large enough to cover pie loosely; fold open
> end
> over twice and fasten with paper clips; place on large cookie sheet for
> easy
> handling. Bake in hot oven (425 deg. F.) for 1 hour. Apples will be
> tender
> and top bubbly and golden; split bag open, remove pie. Cool on wire
> rack.
> Serve plain or with cheese or ice cream.

What does the paper bag do? This sounds just like how I make
crumb-topped apple pie, exceptin' for the bag......?

"Nancy2" > wrote

> Here are some recipes that I posted a l-o-n-g time ago, and might be
> useful for you who have a lot of apples.

Thanks for the recipes, I am looking for good recipes
for apples since I have a bag of Galas. Seems I have
finally found an apple I like to eat and I think it cooks up
well, too.

nancy