Enjoy apple main dishes, treats
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By CANDICE NOVITZKE
The Chippewa Herald
Tuesday, October 7, 2008 10:05 AM CDT
I’ve gathered a few apple recipes of my own for you to sample this season.
Apple crisp is THE apple dish I’ve been making atleast once a week in my kitchen for the last month. Nobody seems to get sick of it, and for good reason.
In years past I’ve made carmel apple dip — take notice of my cheater’s tip near the end of the recipe. It’s for real!
I thoroughly enjoyed a version of sausages with carmelized apples at the Atwood House Bed and Breakfast in Lincoln, Neb. in May. Although the first two courses should have filled me up by then, I found room for it. I found this similar recipe online and think you’ll enjoy it.
The other recipes I gathered off various Web sites. They all have good online reviews, and I’m excited to try them in the kitchen myself.
Best apple crispCandice’s recipe
I’ve included this recipe after making apple crisp several times this year already. There’s never any left over, so be warned.
Filling ingredients:
8-10 mixed variety baking apples
1 cup of whole cream
2 T cinnamon
2 T flour
1 ¼ cup brown sugar
Topping ingredients:
1 stick plus 2 T unsalted butter
1 ¼ cups flour
1 ¼ cups brown sugar
1 ¼ cups oatmeal
Filling: Thinly slice 8-10 apples until you have filled a 9-by-13-inch pan about 1 ¾ inches full, packed down. On top of the apples, add cream, cinnamon, brown sugar and flour. Stir it together thoroughly until you have evenly distributed the mixture. Pack the apples down evenly and squarely in the pan.
Topping: Melt butter. Dump in 1 ¼ cups flour, 1 ¼ cups brown sugar and 1 ¼ cups oatmeal. Blend well. Dump on top of apple mixture and spread evenly. Don’t pack it down.
Bake at 350 degrees Fahrenheit for atleast 50 minutes. Keep an eye on it after that and remove from oven when topping is medium brown and crisp. You can’t really overbake the apples, just make sure the topping is nicely browned.
Caramel apple dip
Submitted to allrecpies.com by Lori
Ingredients:
16 individually wrapped caramels, unwrapped
¼ cup water
1 (8 ounce) package cream cheese
½ cup brown sugar
Directions: In a medium saucepan over medium-low heat, or in the microwave, melt caramels with water, stirring frequently. Remove from heat. In a medium bowl, cream together cream cheese and sugar. Fold in caramel mixture. Serve immediately.
Candice’s tip: If you don’t have caramels, don’t fret. Just add an extra ¼ cup of brown sugar.
Apple carrot muffinsSubmitted to allrecipes.com by Elaine Cooley of Louisville, Ken.
This recipe was given to me by the parent of one of my students. These fruity muffins are moist, tender and taste almost like carrot cake. They freeze well, too.
Ingredients:
1 ¾ cups raisin bran cereal
1 ¼ cups all-purpose flour
¾ cup sugar
1 T baking powder
1 ¼ tsp. baking soda
1 teaspoon ground cinnamon
¼ tsp. salt
1 egg
¾ cup buttermilk
¼ cup canola oil
¾ cup finely chopped peeled tart apple
¾ cup grated carrots
¼ cup chopped walnuts
Directions: In a bowl, combine the first six ingredients. In a small bowl, beat the egg, buttermilk and oil. Stir into dry ingredients just until moistened. Fold in apple, carrots and walnuts. Fill paper-lined muffin cups or cups coated with nonstick cooking spray three-fourths full.
Bake at 400 degrees Fahrenheit for 20-23 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
Grilled sausages with caramelized onions and applesSubmitted to allrecipes.com by Jayda
Apples, onions, and grilled sausages make a perfect meal for autumn. Try it served with boiled or roasted new potatoes, a mix of fresh vegetables, and some warm crusty bread! Use any sausage — bangers, Italian sausage, turkey, beef, bratwurst, whatever you like!
Ingredients:
6 sausages, your choice
2 T butter
2 medium onions, halved and sliced
3 large apples — peeled, cored, and cut into thin wedges
2 T apple cider or red wine vinegar
2 T brown sugar, packed
Salt and pepper to taste
Directions: Prepare grill for high heat. With a fork, poke sausages several times. Place in a pot, cover with water, and simmer over medium-high heat until cooked through, about 7 minutes. Remove from heat, and slice in medallions.
Warm butter in a skillet over medium heat. Stir in onions, and cook until soft and translucent. Stir in apples, vinegar, brown sugar and the sausages, sliced. Cook, stirring gently, until caramelized, about 10 to 15 minutes.
Season with salt and pepper.
Reach Candice Novitzke at candice.novitzke@lee.net.
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