#3454 - Pickled Apple Slices

(by Shirley McNevich)

4 red delicious apples (peeled and sliced)
2 cups cider vinegar
2 cups water
1 cup Domino's dark brown sugar (packed)
4 cinnamon sticks (less if you wish)
1 tsp. salt
1/2 tsp. ground ginger

Place the apple slices in a large glass jar. In a saucepan over medium heat add the cider vinegar, water, brown sugar, cinnamon sticks, salt and ginger--cook/stir over medium heat until the brown sugar dissolves. Pour the hot mixture over the apple slices. Cool to room temperature, then place the lid on the glass jar and refrigerate overnight before serving.

#3135 - Crockpot Applesauce

(by Shirley McNevich)

8 apples (washed, peeled, cored and diced)
1 1/2 cups water
1/2 cup white sugar
1 tsp. cinnamon

In a crockpot add the diced apples, water, white sugar and cinnamon--stir well. (Optional--if you don't have a crockpot, you can cook them on the stovetop over medium heat for 20 minutes or until apples are tender). Turn crockpot on medium and cook for 3-4 hours or until apples are soft. Pour mixture into a metal bowl and use a potato masher to break up any leftover apple pieces. Cool to room temperature, then refrigerate until cold. Note: the type of apple you use will make a huge difference in the taste. Gala, McIntosh, Red Delicious and Fuji apples work very well for this recipe.

#3050 - Apple Pudding Cake

(by Shirley McNevich)

1/4 cup softened Parkay margarine
1 cup white sugar
1 egg
1 cup flour
1 tsp. cinnamon
1/4 tsp. salt
1/2 tsp. nutmeg
1 tsp. baking soda
3 medium baking apples (washed, peeled, cored and diced)
1/2 cup chopped nuts
Sauce: 1/2 cup Domino's dark brown sugar (packed); 1/2 cup white sugar; 1/2 cup Half 'n Half; 1/2 cup butter; 1 tsp. vanilla

Batter: in a mixer add Parkay and white sugar--beat. Add egg--beat. Add cinnamon, salt, nutmeg and baking soda--beat. Add flour--beat. Remove bowl from mixer--add diced apples and chopped nuts--stir to mix. Pour batter into a greased 8 x 8 cake pan (batter will be thick). Bake at 350 degees for 30 minutes. While the cake is baking, make the sauce: in a saucepan add brown sugar, white sugar, Half 'n Half and butter--cook/stir over medium heat until boiling. Once boiling, cook/stir until mixture thickens. Once thickened, remove from heat--add vanilla--stir. Pour the sauce over the top of the cake as soon as you take it out of the oven. Cool completely.

#2908 - Fresh Apple Cider

(by Shirley McNevich)

4 lbs. apples
three squares of cheesecloth layered on top of each other

Wash, peel, core and slice the apples into quarters. Place a few slices at a time into a food processor or blender and crush until they make pulp. Repeat with all apples, then transfer the pulp (including any extra liquid) into a bowl. Let the apple pulp stand for 30 minutes. Place a saucepan on your counter. Place the three pieces of cheesecloth on top of each other on your hand. Place a large spoonful of the pulp mixture into the cheesecloth while your hand is over the saucepan, then using your hands squeeze the liquid from the pulp mixture so the liquid goes into the saucepan. Repeat with all pulp until you've gotten as much liquid as possible from the pulp mixture. Discard the pulp mixture. Put the saucepan on the stove and turn heat to medium--cook stir until mixture is 160 degrees. Once it hits that temperature, remove from heat. Let the mixture cool until lukewarm, then pour it into glass jars with lids. Cool completely, then refrigerate for up to 1 week. Different apple types will make different flavors of cider. This recipe should make about 1 liter of apple cider.

#2073 - Butterscotch Pecan Bars

(by Shirley McNevich)

2 1/2 lbs. tart apples (washed, peeled, cored and diced)
1 - 12oz. bag Nestle's butterscotch morsels
1/4 cup Domino's dark brown sugar (packed)
1/4 cup flour
1/2 tsp. cinnamon
Topping: 1/2 cup flour; 1/4 cup Domino's dark brown sugar (packed); 1/4 cup butter; 1 cup chopped pecans; 3/4 cup Quaker quick oats

Grease a 9 x 13 glass baking dish. Spread the diced apples in the baking dish. In a bowl add butterscotch morsels, 1/4 cup brown sugar, 1/4 cup flour and cinnamon--stir until mixed. Sprinkle the butterscotch mixture evenly over the apples. Bake at 350 degrees for 20 minutes. While it's baking, in a bowl add 1/2 cup flour, 1/4 cup brown sugar and butter--use a pastry blender and mix until it makes crumbs. Add chopped pecans and oats--stir until mixed. When you remove apple mixture from oven, sprinkle the crumb mixture evenly over the top and bake 30-40 minutes longer or until apples are tender.

#1462 - Coconut Muffins

(by Shirley McNevich)

2 1/2 cups white sugar
4 cups flour
4 tsp. cinnamon
4 tsp. baking soda
1 tsp. salt
1 cup Baker's angelflake coconut
1 cup raisins (cover with water, bring to a boil, boil for 5 minutes and drain before using)
4 cups grated carrots
2 apples (washed, peeled, cored and grated)
1 cup chopped pecans
6 beaten eggs
2 cups canola oil
2 tsp. vanilla

Sift white sugar, flour, cinnamon, baking soda, salt into a large bowl. Add coconut, drained raisins, grated carrots, grated apples and pecans--stir well. Add beaten eggs, oil and vanilla--stir just until mixed. Spoon batter into muffin tins lined with cupcake liners--fill each 2/3 full with batter. Bake at 375 degrees for 20 minutes.

#1415 - Frozen Waldorf Salad

(by Shirley McNevich)

2 beaten eggs
1/2 cup Dole crushed pineapple
1/2 cup of the drained pineapple juice
1/8 tsp. salt
2 apples (peeled, cored and diced)
1/2 cup coarsely broken English walnuts
1 cup heavy cream
1/2 cup white sugar
1/4 cup lemon juice
2/3 cup chopped celery

In a saucepan over low heat add beaten eggs, white sugar, pineapple juice, lemon juice and salt--stir and cook until thick. Remove from heat and cool to room temperature. Add chopped celery, drained pineapple, diced apples and broken walnuts to the cooled mixture--stir. In a mixer add heavy cream--beat until whipped and thick. Fold the beaten cream into the apple mixture using a spoon. Scoop the whole mixture into an 8" Pyrex dish and freeze overnight. Remove from freezer and thaw slightly before serving. Serve over the top of lettuce.

#1294 - Apple Danish Bars

(by Shirley McNevich)

Crust: 2 1/2 cups flour; 1 tsp. salt; 1 cup Crisco shortening; 1 egg yolk; milk
Filling: 1 cup Kellogg's corn flakes (crushed fine); 8 cups of tart apple pieces (granny smith or macintosh); 1 cup white sugar; 1 tsp. cinnamon; 1 egg white
Frosting: 1 cup Domino's powdered sugar (sifted); 3 tsp. milk

In a measuring cup add egg yolk--save egg white for later. Use a fork to beat the egg yolk, then add enough milk so the egg yolk/milk mixture measures 2/3 cup. In a bowl add flour, salt and Crisco--mix with your hands or with a pastry blender. Add egg yolk mixture--mix with your hands or with a pastry blender until you end up with a ball of dough. Separate the dough ball into two equal pieces. Place flour on your counter--place one dough ball on the flour, flour the top of the dough and roll it out into a rectangle using a rolling pin (to the size of the following pan). Spray a 15 1/2" x 10 1/2" x 1" jelly roll pan. Place the rolled dough on the greased jelly roll pan--form it using your hands so it fits in the bottom and up the sides of the pan. Spray the inside of this dough with Pam. Sprinkle the finely crushed corn flake crumbs evenly over the crust. Wash, peel, core and cut apples into slices--once you have 8 cups of apples, spread them evenly on top of the corn flake layer. In a bowl add white sugar and cinnamon--stir. Sprinkle the cinnamon mixture on top of the apples. Roll the second dough ball (as you did previously) and make it large enough to cover the top of the pan. Carefully add the dough to the top--spray the touching edges of each dough with Pam and pinch them together so the apples won't bake out. Use a sharp knife and cut slits in the top dough. In a cup add egg white--beat with a fork until foamy. Use a pastry brush to brush the top of the dough with the egg white. Bake at 375 degrees for 50 minutes or until golden brown. In a bowl add powdered sugar and 3 tsp. milk--stir. Drizzle the frosting evenly over the top crust. Cool completely, then cut into bars.

#995 - Apple Rings

(by Shirley McNevich)

1 beaten egg
2/3 cup milk
1 tsp. + 1 1/2 cups canola oil
1 cup flour
2 TBSP + 1/4 cup white sugar
1 tsp. baking powder
1/4 tsp. salt
5 granny smith apples
1/2 tsp. cinnamon

In a bowl add beaten egg, milk and 1 tsp. canola oil--stir. In a separate bowl add flour, 2 TBSP white sugar, baking powder and salt--stir. Add flour mixture to the egg mixture--stir hard (it's not a thin batter)--set aside. Wash, peel and core granny smith apples--turn each apple sideways and cut into rings (about 1/2" thick). Add 1 1/2 cups canola oil to a large cast iron skillet over medium heat--heat oil until very hot. Dip each apple slice on both of its sides into the batter--drop in the hot oil (you can fry a few at a time as long as they don't touch each other). Fry just like a donut--until brown on one side, then flip and fry on opposite side). Drain them on paper towels. Repeat with all apple slices. In a bowl add 1/4 cup white sugar and 1/2 tsp. (or more) cinnamon--stir. Dip each finished apple ring in the cinnamon sugar mixture. Cool completely.

#965 - Fresh Apple Cake

(by Harriet Weaver - friend)

4 cups baking apples (washed, peeled and cut into small pieces--measure after cutting)
2 eggs
2 cups flour
2 cups white sugar
2 tsp. baking soda
2 tsp. cinnamon
3/4 tsp. salt
1 tsp. vanilla
1/2 cup canola oil
1 cup chopped Black Diamond walnuts

Put the eggs in a cup--beat. In a bowl add chopped apples--pour beaten eggs over the apples. Add white sugar, chopped walnuts, canola oil and vanilla--mix gently with a spoon. Into a small bowl sift the flour, cinnamon, salt and baking soda--stir. Sprinkle flour mixture over the apple mixture--stir with a spoon. Scoop batter into a greased 9 x 13 cake pan. Bake at 325 degrees for 1 hour.

#769 - Butterscotch Crisp

(by Shirley McNevich)

2 1/2 lbs. granny smith apples (washed, peeled, and sliced very thin)
1 - 11oz. bag Nestle's butterscotch morsels
1/4 cup Domino's dark brown sugar (packed)
1/4 cup flour
1/2 tsp. cinnamon
1/2 cup flour
1/4 cup Domino's dark brown sugar (packed)
1/2 stick Parkay margarine
1 cup chopped nuts (optional)
3/4 cup Quaker quick oats

Grease a 9 x 13 baking pan. Arrange the sliced apples on the bottom. In a bowl add the butterscotch morsels, 1/4 cup brown sugar, 1/4 cup flour and cinnamon--stir. Sprinkle this mixture over the top of the apples. Bake at 375 degrees for 20 minutes. While baking, in a bowl add 1/2 cup flour and 1/4 cup brown sugar--stir. Use a knife to add the 1/2 stick Parkay and cut the butter into the flour/brown sugar mixture until it makes crumbs. Add the chopped nuts and the quick oats--stir. When the apples have baked for the 20 minutes, remove from oven and sprinkle the crumbs/nuts/oats mixture over the top. Return to oven and bake for 30-40 minutes longer or until apples are tender.

#722 - Dutch Apple Dessert

(by Shirley McNevich)

5 baking apples (peeled, cored and sliced--about 5 cups of slices)
1 - 14oz. can Eagle brand sweetened condensed milk (NOT evaporated milk)
1 tsp. cinnamon
1/2 cup + 2 TBSP cold butter
1 1/2 cups Bisquick
1/2 cup packed Domino's dark brown sugar
1/2 cup chopped nuts (optional)

Preheat oven to 325 degrees. In a bowl add apple slices, Eagle brand milk and cinnamon--stir. In a separate bowl add 1 cup Bisquick and 1/2 cup butter--mix until it makes crumbs. Dump apple mixture into Bisquick mixture--stir until mixed. Grease a 9" square baking pan. Scoop apple mixture into the greased baking pan. In a small bowl add 1/2 cup Bisquick, brown sugar, and 2 TBSP butter--mix until it makes crumbs. Add nuts to crumbs if desired. Sprinkle the crumb mixture evenly over the top of the apple mixture. Bake at 325 degrees for 1 hour or until golden brown.

#689 - Sour Cream Apple Pie

(by Shirley McNevich)

1 unbaked 9" pie crust dough (or make your own)
3/4 cup white sugar
2 TBSP flour
1/8 tsp. salt
1 cup Breakstone's sour cream
1 tsp. vanilla
1 egg
2 cups sliced baking apples (washed, peeled and cored before slicing)
1/3 cup white sugar
1/3 cup flour
1 tsp. cinnamon
1/4 cup chilled butter, diced

Preheat the oven to 425 degrees. Spray Pam in the bottom and sides of a 9" pie plate. Place the pie dough into the pie plate, flute the edges, and spray the inside of the pie dough with Pam. In a bowl add 3/4 cup white sugar, 2 TBSP flour and salt--stir. Add the sour cream, egg and vanilla--stir until smooth. Add the apples, and stir until the apples are coated. Pour this apple mixture into the pie dough. Bake for 15 minutes at 425 degrees, then reduce heat to 350 degrees and continue baking for 30 minutes more. While the pie is baking use a bowl--add the 1/3 cup of flour, 1/3 cup white sugar and cinnamon--stir. Cut in the diced butter until the mixture turns into crumbs. After the pie has baked for the additional 30 minutes remove pie from oven and cover the top of the pie with the crumb mixture. Return pie to oven and bake for 15 minutes more, or until topping is lightly browned and apples are tender. Cool pie on a rack.

#663 - Apple Cinnamon Muffins

(by Shirley McNevich)

1 egg
1/2 cup white sugar
1/2 cup milk
1/2 tsp. salt
1/4 cup canola oil
1/2 tsp. cinnamon
2 tsp. baking powder
1 1/2 cups flour
1 cup finely chopped baking apples

In a bowl, beat the egg. Add canola oil, milk, white sugar, salt, cinnamon, baking powder and flour--stir well. Add chopped apples and fold them in--do not overmix. Pour batter into muffin tins lined with cupcake liners--fill each 2/3 full with batter. Bake at 400 degrees for 16-20 minutes.

#647 - Apple Candy

(by Shirley McNevich)

1 cup grated red delicious apples
2 cups white sugar
2 TBSP unflavored gelatin
5 TBSP cold water
1 TBSP lemon juice
1 cup finely chopped walnuts
Domino's powdered sugar for rolling

Butter an 8" square baking pan--set aside. In a large saucepan over medium heat, combine grated apples and sugar--bring to a boil and boil for 1 minute (stir constantly). Turn heat down to low and simmer another 30 minutes (stir occasionally). Remove from heat. In a small bowl, combine gelatin and water--add this to apple and sugar mixture--stir constantly until dissolved. Add lemon juice and walnuts--stir until well blended. Pour into baking pan and cool overnight. Dip a knife into canola oil, then cut the candy into 1" squares. Roll each square in powdered sugar. Cover and store in the refrigerator.

#484 - Upside Down Apple Cake

(by Shirley McNevich)

1/3 cup butter
1 cup packed Domino's dark brown sugar
1 tsp. cinnamon
4 medium apples (peeled, cored and sliced)--about 3 cups
1 - 18.25oz. box spice cake mix
1 stick melted butter
1 cup buttermilk
1/3 cup dark corn syrup (Kayro)
2 large eggs
1 tsp. cinnamon

Preheat oven to 350 degrees and place your oven rack in the middle of the oven. Topping: melt the 1/3 cup butter in a 10" cast iron skillet (or any 10" skillet that's 2" deep) over low heat. Remove skillet from heat and stir in the brown sugar and 1 tsp. cinnamon using a fork. Spread this mixture evenly over the bottom of the skillet. Arrange the apple slices over the butter/sugar mixture in the skillet. In a mixer, blend cake mix, 1 stick melted butter, buttermilk, dark corn syrup, eggs and 1 tsp. cinnamon--beat on low speed for 1 minute. Increase speed to medium and beat 2 minutes longer until creamy. Pour the batter over the top of the apples in the skillet. Place the skillet in the oven and bake at 350 degrees for 40-45 minutes--bake until the cake rises high in the skillet (it will spring back when lightly pressed with your finger when it's done). Remove skillet from oven and run a sharp knife along the edges--carefully flip upside down on to a serving plate. Serve warm.

#271 - Easy Cobbler

(by Shirley McNevich)

1/4 cup Parkay margarine (softened)
4 cups peaches, nectarines or apples (peeled and sliced)
1/2 cup white sugar
1 TBSP + 2/3 cup Bisquick
1/2 tsp. ground cinnamon
2 TBSP firmly packed Domino's dark brown sugar
2 TBSP milk

In a 2 qt. baking dish sprayed with Pam, add fruit, then sprinkle white sugar, 1 TBSP Bisquick and cinnamon over the top of the fruit. In a medium bowl, mix 2/3 cup Bisquick with brown sugar, then stir in the Parkay (mix as you would mix pie dough)--mix until crumbly and the crumbs are the size of a pea. Stir in the milk until batter is moistened. Drop the batter by spoonsful over the top of the fruit. Bake at 400 degrees for 30 minutes or until inserted toothpick comes out clean. Let stand 5 minutes before serving.

#192 - Apple Fritters

(by Mitzie [Shade] Williams - friend)

8 large macintosh or rome apples
4 eggs
1/2 tsp. salt
1 tsp. cinnamon
1 1/4 cups white sugar
1/4 cup fresh milk
2-3 cups flour (enough to make batter stiff)
1 lemon (the juice and the rind)
deep fryer

Peel, core and thinly slice apples. Beat eggs, sugar, salt, cinnamon and milk until blended. Add flour until batter is stiff. Add lemon juice and lemon rind (use a grater to get the lemon rind). Fold the apple slices into the batter. Drop by large spoonsful into 375 degree canola oil in the deep fryer. Fry until golden brown on both sides. Drain on paper towels and sprinkle powdered sugar on the to serve.