Apples

The LDSCN Weekly Recipe Archive
Apples

Apples are one of the few fruits you can find fresh any time of the year. However, fall means lots of apples here in Illinois. An apple is a colorful and delicious package of nutrition and good eating. A medium-size apple has:
Fiber, nearly 20% of what you need each day
Vitamins including C and beta carotene (if you leave the peel on)
Minerals including potassium
...and only 80 calories
Choose kinds of apples that suit family tastes and the uses you have in mind. There are many good all-purpose apples. Others are best for using in certain ways.
Apples that "go to pieces" when cooked are usually best for applesauce; those that keep their shape are best for baking whole. Tart apples are good for cooking; sweeter apples, for eating raw.
Use this list to help you choose the type you want:

Know Your Apple Varieties

Variety Uses

Using Raw General Cooking Baking Whole

Baldwin

Delicious (red)

Golden Delicious

Grimes Golden

Jonathan

McIntosh

Northern Spy

Rome Beauty

Stayman

Winesap

York Imperial

When buying:
Look for smooth skin with few bruises. Too many bruises mean the apple may rot.
Choose apples with a bright and sparkly color.
When storing:
Apples keep best when refrigerated. Store them in a plastic bag or the drawer to keep them fresh.
Check them often. Remove any decayed apples. One rotten apple can indeed spoil the whole barrel!
Raw, cut apples may darken. Prevent this by dipping them in a fruit juice - lemon, orange, grapefruit, or pineapple - before adding other ingredients. Eat more apples by using some of these ideas:
Apple-Carrot Salad

3 c. diced apples

1/3 c. salad dressing or mayonnaise

1 large carrot, shredded

1/3 c. raisins

1 T. lemon juice

1/8 t. salt

Combine ingredients and mix well. Makes 8 servings.
Baked Apples

6 baking apples

1/2 t. nutmeg

1/2 c. sugar

1 T. margarine

1/2 c. raisins

1 c. water

1/2 t. cinnamon

Core apples without cutting through the bottom end. Peel about one third of way down. Place in baking dish. Mix sugar, raisins, cinnamon and nutmeg and fill centers of apples. Dot with margarine and pour water into baking dish. Bake at 375°F about 50-60 minutes or until apples are tender.
Applesauce Nugget Cookies

2 c. flour

1/2 c. shortening

1/2 t. salt

1 c. brown sugar, firmly packed

1/2 t. cinnamon

1/4 t. nutmeg

1 t. baking soda

1/4 t. ground cloves, optional

1 c. applesauce

1 egg, well beaten

1 c. chopped nuts

1 pkg. (6-oz.) butterscotch bits

Cream shortening and sugar. Add egg, applesauce and baking soda and stir well. Add dry ingredients and mix again. Stir in nuts and butterscotch bits. Drop by teaspoons 2-3 inches apart on greased baking sheet. Bake at 375°F for 12-15 minutes. Makes about 4 dozen.
Prepared by Beverly Combs, Nutrition and Wellness Educator, University of Illinois Extension.

Apple Recipes
Stuffed Apple Salad

Ripe red apples

2 Tbl. mayonnaise

2 Tbl. lemon juice

3 Tbl. chopped nuts

1/4 teaspoon salt

Hollow out apples, leaving thinnest shell possible. Cut 1/2-inch petals half way down the shell. Let stand in ice water to curl back. Cut pieces of apple in cubes, marinate with lemon juice and salt and mix with mayonnaise. Add nuts just before serving. Fill inverted shells and serve on lettuce.
Apple Sandwiches

2 ripe apples

1 sweet pepper

2 stalks celery

Chop ingredients fine, and mix together with a little mayonnaise dressing. Spread between thin slices of buttered bread and garnish with a sprig of watercress. Makes 6 sandwiches.
Sausages with Baked Apples

1 pound sausages

4 large tart apples

Use either sausages or sausage meat. Cook sausages, remove from fat, and keep warm while cooking apples. Cut apples in 1/4-inch slices, leaving on the skin. Fry in sausage fat until soft but not broken. Serve sausages on a hot platter, surrounded with the apples. Serves 6.
Apple Injun

3 cups milk

1-1/2 cups brown sugar 1/2 cup corn meal

1 pint milk (cold) 1 tsp. cinnamon

2 Tbl. butter

1 tsp. salt

1 quart sweet apples

Scald three cups milk, sift in corn meal stirring rapidly, and cook five minutes. Remove from fire, add cinnamon, salt, sugar, cold milk, butter, and apples cut in eighths. Bake in a deep covered dish in a moderate oven, four hours at 300°F works well. Serves 8.
Apple Roll

1 cup sugar

2 Tbl. shortening

1 cup water

1/2 tsp. salt

1 cup flour

Milk or water

2 tsp. baking powder

2 apples

Sugar and cinnamon

Make syrup of sugar and water. Make biscuit dough of flour, baking powder, shortening and salt, and enough water to mix. Roll 1/2-inch thick, spread with chopped apple and roll like a jelly roll. Cut into pieces 1-1/2 inches long and place in hot syrup in a deep dish. Put a small piece of butter on top of each and sprinkle with sugar and cinnamon. Bake for 30 minutes in a 300°F oven, basting occasionally with a thin syrup. Serves 8.
Apple Blanc-Mange
(an apple-based mold)

1 pint milk Lemon rind

2 Tbl. sugar

2 Tbl. cornstarch

1/4 tsp. salt

1/2 to 1 cup apple sauce

Heat milk, sugar, salt, and lemon rind to scalding, add cornstarch dissolved in a little cold milk and cook ten minutes. Remove lemon rind and add the mixture to apple sauce, stirring well together. Mold and chill. Serve with cream. Serves 5.
Apple Cream Souffle

1/2 cup butter

1 cup cream Sugar

1 pint apple sauce 3 eggs

Nutmeg

Cream butter and add sugar gradually. Add slightly beaten eggs, the cream, apple sauce, and nutmeg. Bake in individual cups for 30 minutes at 350°F. Serve cold. Serves 6.
Apple Surprise Pudding

6 medium apples

2 Tbl. butter

1 cup sugar

Pare apples and slice very thin. Put a layer of slices in a greased baking dish, sprinkle liberally with sugar, then add another layer of apple slices. Repeat until apples and sugar are all used. The top layer should be sugar. Dot this layer with butter. Cover dish and bake at 300°F for 2 hours. When cold, it will turn out like a mold of jelly. Delicious with whipped cream. Serves 6.
Sweet Pickled Apples Use tart, well-flavored apples. Wipe and cut into halves. Stick each half with three cloves. Make a syrup, using one part sugar to one part vinegar, Use one pound of sugar to two pounds of apples. Put apples into syrup and simmer until tender. Keep in a stone crock.
All recipes on this page are drawn from the Modern Priscilla Cook Book, 1924.

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All recipes compiled by Desi Ellis.

Revised: 10 Aug 01