Best Fall Apple Recipe

[Thirteen]

Oh Jenn, I miss apple butter so much! :/

[scrub-jay]

Okay, well, I've been sorting through boxes and no recipe box - I hope it shows up before the holidays!!

My hot apple cider recipe is a modification from the Joy of Cooking recipe, so here goes:

For a serving of 4-5ppl:

- 1 qt Apple cider (I usually find a local apple farm and buy some of their fresh cider-or order it online)
- 10-12 whole cloves (J-of-C says -or- 4-5 crushed cardamom pods, but I haven't tried this)
- 1 cinnamon stick (I am guilty of throwing in more than this just for fun after the cooking finishes)

Heat the above ingredients to well warm, but not boiling. You can put the cloves in a cheese cloth (or large tea-ball), but we like to keep a few of them out in the mix to keep the mulled cider appearance. The cinnamon sticks will break apart, so keep a few intact to put into the glasses for the cider-experience. As for the amount of spices, we usually fake-it each year...many of these spices age over time, so we find it nice to buy new each year. We usually prepare this on the stovetop and then put it into a slow-cooker to keep warm for guests.

Thoughts: the recipe we use is very simple, but it is dependent on the apple cider base- watch out, many stores will call apple juice "apple cider", but it really isn't. Apple cider should be opaque as it is contains bits of apple and is unfiltered, unlike apple juice.

Some recipes add items like citrus (often orange or lemon) but be careful in leaving the rinds in because they will turn bitter if cooked too long (or left in). We've experimented with this, but found we really like the simple recipe above.

Other recipes add sugar, but if you are going to do this (we try to keep our sugar consumption down as much as possible during the holidays since I make various kinds of truffles in December) I really recommend using a bit of REAL maple syrup - another rich fall flavor.

Good luck! Later I will post my Hot spiced Fig recipe for those of you who cannot enjoy apples!

[ladymoreta]

Hehe, I was just teasing you! That sounds amazing - thank you for sharing!

[MarissaNicole]

So last year I bought one of these apple slicer peeler corer things and I really want to make an apple pie that allows me to keep the apples in this round shape (not cut them up more) and just put a sauce in it and then a crumble on top (saw this at an orchard in west palm beach, FL) .... anyone have such a recipe?

I tried to experiment myself and can't get the sauce quite right - its either too thing or too much and boils over (man that was a mess to clean the bottom of the oven!)

I know it is a particular request but I just thought I would ask!

[scrub-jay]

Hehe, I was just teasing you! That sounds amazing - thank you for sharing!

No, no...you just got me a little worried about where my recipes are hiding...

[ides]

My favorite apple recipie is apple crisp. I know i've posted it before but here it is:

Apple Crisp

Apple mix:
6-7 apples, peeled and thinly sliced
1/4 cup brown sugar
dash cinnamon
1 tblsp flour

topping:
1/3 cup flour
3/4 cup brown sugar
1 cup oats
1/2 tsp salt
1 tsp cinnamon
1/4 cup butter - softened

Peel & slice apples. Place in bowl and stir in the sugar cinnamon and flour. Pour into 8x8 or 9x9 square pan. Preheat oven to 375F

In a bowl mix all dry topping ingredients then blend in the butter with a fork until the butter is evenly mixed with the other ingredients. Pour mixture over apples. Spread out with fingers to make even.

Place in oven and bake for about 30 minutes. Let cool a few minutes after done. It's awesome hot or cold.

[MrsC]

Apple and rhubarb pie. My grandmother makes it, great with custard.

It's very popular in Britian and Ireland. I'll try to dig up a recipe if anyone's interested.

[scrub-jay]

Apple and rhubarb pie. My grandmother makes it, great with custard.

It's very popular in Britian and Ireland. I'll try to dig up a recipe if anyone's interested.

Very much interested!!

I just got invited to a friends house for dinner and was looking for a quick and easy recipe. This recipe was stuff we had on hand and is surprisingly yummy! I did add a cinnamon/sugar mix sprinkled on top to make it a bit sweeter. I doubled it, used 2 cans of pie filling and put it in a 9x13 pan.

http://www.cdkitchen.com/recipes/rec...obler360.shtml

Ingredients:
1 large can apples
1 tablespoon cinnamon
1/4 cup sugar
1/2 stick butter
1/2 package white cake mix

Directions:
Place all ingredients in a baking pan in the order listed. Cook until golden brown at 350F degrees (20 minutes?)

[bokelley]

Anybody have any good can pumpkin recipes? I just bought some can pumpkin and want to use it.

From a friend - these were a hit at our mommy group Halloween party last year: Pumpkin Bars with Cream Cheese Icing

2 cups Sugar
1 cup Veg Oil
4 eggs
2 cups canned pumpkin
2 cups flour
2 tsp cinnamon
2 tsp baking soda
1/2 tsp salt

Combine all ingredients in large bowl. Turn into sided cookie sheet. Bake at 350 degrees for approx 20 mins or until toothpick is cleaned. Cool.

Icing:
1 stick butter
4 cups powdered sugar
8 oz cream cheese softened
2 tsp vanilla
1 cup chopped walnuts (optional)

[SuzySunshine]

We always make these yummy pumpkin cookies - we double it so that you can use a full can of pumpkin. I make half of mine with raisins and half with chocolate chips b/c DH doesn't like raisins in his cookies.

350 for 10-12 min.

1/2 C margarine (parkay) 2 1/2 C flour
1 1/2 C sugar 1 tsp. baking powder
1 egg 1 tsp. baking soda
1 C pumpkin 1/2 tsp salt
1 tsp vanilla 1 tsp cinnamon
1 tsp. nutmeg
choc chips or raisins (opt)
Cream marg and sugars. Beat in egg, pumpkin and vanilla. Mix all dry ingredients Add to cream mixture. Add optional items if you wish. Drop by spoonful onto cookie sheet and bake.

[Deebs]

We make this one for dinners or parties - it comes out similar to a pumpkin pie consistency with a crunchyish topping:
2 (15 oz.) cans or 4 c. pumpkin
3 eggs
1 c. brown sugar
2 tsp. cinnamon
1/4 tsp. ginger
1 lg. can evaporated milk
1/4 tsp. salt
1 yellow cake mix
3/4 c. chopped nuts
1 1/2 sticks butter (3/4 cup)

Beat together pumpkin, eggs, brown sugar, cinnamon, ginger, evaporated milk and salt. Pour into a greased 9 x 13 pan. Sprinkle 1 regular sized yellow cake mix over top.

Sprinkle chopped nuts and drizzle melted butter over top. Bake 1 hour at 350 degrees.




From Martha Stewart, we love these (they might seem a little harder to make than they are) - they come out really soft
Ingredients

Makes about 6 dozen

* FOR THE COOKIES
* 2 3/4 cups all-purpose flour
* 1 teaspoon baking powder
* 1 teaspoon baking soda
* 1 1/4 teaspoons coarse salt
* 1 1/2 teaspoons ground cinnamon
* 1 1/4 teaspoons ground ginger
* 3/4 teaspoon ground nutmeg
* 3/4 cup (1 1/2 sticks) unsalted butter, softened
* 2 1/4 cups packed light-brown sugar
* 2 large eggs
* 1 1/2 cups canned solid-pack pumpkin (14 ounces)
* 3/4 cup evaporated milk
* 1 teaspoon pure vanilla extract

* FOR THE ICING
* 4 cups confectioners' sugar, sifted
* 10 tablespoons (1 1/4 sticks) unsalted butter
* 1/4 cup plus 1 tablespoon evaporated milk,
* 2 teaspoons pure vanilla extract

Directions

1. Make cookies: Preheat the oven to 375 degrees. Whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg in a medium bowl; set aside.
2. Put butter and brown sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 3 minutes. Mix in eggs. Reduce speed to low. Add pumpkin, evaporated milk, and vanilla; mix until well blended, about 2 minutes. Add flour mixture; mix until combined.
3. Transfer 1 1/2 cups batter to a pastry bag fitted with a 1/2-inch plain tip (such as Ateco #806). Pipe 1 1/2-inch rounds onto parchment-lined baking sheets, spacing 1 inch apart. Bake cookies, rotating sheets halfway through, until tops spring back, about 12 minutes. Cool on sheets on wire racks 5 minutes. Transfer cookies to wire racks; let cool completely.
4. Make icing: Put confectioners' sugar in a large bowl; set aside. Melt butter in a small saucepan over medium heat. Cook, swirling pan occasionally, until golden brown, about 3 minutes. Immediately add butter to confectioners' sugar, scraping any browned bits from sides and bottom of pan. Add evaporated milk and vanilla; stir until smooth. Spread about 1 teaspoon icing onto each cookie. If icing stiffens, stir in more evaporated milk, a little at a time. Cookies can be stored in single layers in airtight containers at room temperature up to 3 days.

[Auspicious]

We love both of these entrees with canned pumpkin in the fall. Both are so easy even I would make them. The first one tastes more autumn-y to me than the second:

http://www.foodnetwork.com/recipes/r...ipe/index.html

http://www.yumsugar.com/79546

[Ladybug]

I remember you posting that pumpkin pasta recipe before, but I forgot to try it. Thanks for reposting it.

These days I usually make the apple crisps because I don't have time to prep and roll out the dough for pies. I like baked apples too. Super easy and pretty presentation.

http://simplyrecipes.com/recipes/baked_apples/