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IN THE FARMHOUSE KITCHEN:
Home From the Orchard
Apple and Pumpkin Recipes

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Home From the Orchard
Apple and Pumpkin Recipes

Apple and Cheese Salad

Arrange apple balls (cut with French cutter) and cream cheese balls on lettuce. Garnish with strips of canned pimientos. Serve with French Dressing.


Apple Bread

1/3 c. shortening
1 c. sugar
1 egg
2 c. sifted flour
3/4 tsp. salt
1 tsp. baking powder
1/2 tsp. baking soda
1/3 c. orange juice
1 c. finely chopped or grated apples
3/4 c. raisins
1/4 c. chopped nuts
1 Tblsp. grated orange rind

1. Cream the shortening and sugar together thoroughly.
2. Add egg and beat well.
3. Sift together the flour, salt, baking powder, and baking soda.
4. Add sifted dry ingredients and orange juice alternately to creamed mixture. Blend only until all the flour is moistened.
5. Stir in the grated apples, raisins, nuts, and orange rind.
6. Pour into well greased, 9" x 5" x 3" loaf pan. Bake at 350 degrees F. for 50 to 60 minutes.


Apple Crisp

4 cups apples (sliced)
1/2 c. raisins
3/4 c. dark brown sugar
1/2 c. whole wheat flour
1/2 c. rolled oats
3/4 tsp. cinnamon
1/3 c. butter (soft)
3/4 c. nutmeg
Put apples and raisins in greased 8-inch square pan. Blend remaining ingredients until crumbly, then spread over apples and raisins. Bake at 375 degrees for 30-35 minutes or until apples are tender. Serve with ice cream or whipped cream. Yield: 6-8 servings.


Apple Crumb Muffins

Batter:
2 c. all-purpose flour
1/4 c. granulated sugar
1 Tblsp. double acting baking powder
1 tsp. apple pie spice
1 egg
1 c. skim milk
1 small Golden Delicious apple, cored, pared and shredded
1/4 c. margarine, melted

Crumb Topping:
1/4 c. all-purpose flour
2 Tbsp. plus 1 tsp. sugar
1/8 tsp. ground cinnamon
2 Tblsp. margarine, melted

To prepare batter: Line twelve 2 1/2-inch diameter muffin pan cups with paper baking cups and set aside. Preheat oven to 400 degrees. In mixing bowl, combine first 4 ingredients. In 2-cup measuring cup or bowl, combine milk, apple, margarine, and egg; pour into dry ingredients and stir until combined. Do not beat or overmix: batter should be lumpy. Fill each baking cup with an equal amount of batter, each will be about 2/3 full.
To prepare topping and bake: In small bowl, combine all ingredients for topping, stirring until thoroughly combined. Sprinkle an equal amount of topping over each muffin and bake for 15 to 20 minutes until muffins are golden brown and a toothpick inserted in center comes out dry. Remove muffins to wire rack and let cool. Makes 12 muffins.


Apple Pound Cake

2 c. sugar
1/2 c. vegetable oil
3 eggs
3 c. plain flour
1 tsp. salt
1 Tblsp. vanilla
3 c. diced apples
1 c. black walnuts
1 c. coconut
1 tsp. soda

Combine first the sugar, oil and eggs. Beat until light and fluffy. Sift together flour, soda and salt; beat in egg mixture along with vanilla. Fold in apples, walnuts and coconut. Pour into greased and floured tube pan. Bake at 350 degrees for 1 hour and 20 minutes.


Apple Rings

Wash, core, and slice tart apples. Do not peel. Roll in brown sugar and saute lightly in 3 tablespoons butter. Delicious topped on pan-fried pork chops.


Apple Stuffing

Put in saucepan:
4 Tblsp. bacon fat
2 c. diced, unpeeled tart apples
2 Tblsp. sugar

Cook 5 minutes. Add 1/2 cup dry bread crumbs, salt, nutmeg, and cinnamon to taste. Yield 2 cups.


Apple Whip

3 egg whites, stiffly beaten
1 c. thick applesauce
1 Tblsp. sugar
1 Tblsp. lemon juice

Beat egg whites to a stiff froth. Beat in sugar. Fold in applesauce. Add lemon juice. Turn into sherbet glasses. Chill and serve.


Cinnamon Apples

6 apples
6 cloves
1 1/2 c. water
1 c. sugar
2 Tblsp. cinnamon drops

Core and pare apples. Stick with cloves. Cook sugar, water, and cinnamon drops 5 minutes. Add apples and cook very slowly until tender, basting often with sirup in pan. Serve with meat or, very cold, with whipped cream as a dessert.


Fresh Apple Juice

8 apples
Lemon (or orange) juice to taste
Sugar to taste (optional)

Wash apples, quarter and put into saucepan with water to cover. Cover pan and cook until apples are very soft. Strain through sieve lined with wet cheesecloth or a wet jelly or sugar bag. Chill and sweeten if desired. Add lemon or orange juice before serving. Remaining apple pulp may be put through a ricer, sweetened to taste and used as applesauce. (A few raisins or chopped nuts make the applesauce more interesting.) Yield 1 quart.


Green Pepper-Apple Salad

1 tsp. salt
2 tsp. sugar
1/4 tsp. paprika
1 Tblsp. salad oil
3 Tblsp. vinegar
1 apple
1 green pepper
1 medium-sized sweet onion
1/3 pound lettuce or romaine

Just before salad is to be served prepare dressing. Combine sugar, salt and paprika in a salad bowl and mix well. Add oil and stir until well blended. Add vinegar gradually, stirring constantly (or beating with rotary beater) until ingredients are well blended, and dressing has thickened slightly.
Wash apple, pare if desired, and cut into quarters. Remove seeds and core. Use sharp knife to slice quarters crosswise into thin slices. Drop cut apples into dressing to prevent discoloration. Halve green pepper, wash and cut crosswise into paper-thin slices. Peel onion, quarter, and cut quarters into thin slices. Tear lettuce into bite-sized pieces and drop into salad bowl. Add green pepper, and onion slices.
Use salad fork and spoon to toss ingredients lightly but well. Serve at once on individual salad plates.


Old-Fashioned Apple Pie

5-7 tart apples (Roman Beauty are best)
1 c. & 2 Tblsp. sugar
2 Tblsp. flour
1/4 tsp. nutmeg
Dash of salt
2 Tblsp. butter
1 tsp. cinnamon
1 recipe pastry (9-inch double crust)

Pare apples and slice thin. Combine sugar, flour, salt, and spices; mix well. Add to apples and blend. Fill pastry lined pie pan; dot with butter. Adjust top crust. Bake at 350 degrees for about 50 minutes.


Pumpkin Cake

Mix: 4 eggs
2 c. sugar
1/4 c. water
3/4 c. Wesson oil
2 c. pumpkin

Sift together: 2 c. flour
2 tsp. soda
1/2 tsp. salt
2 tsp. cinnamon

Bake at 350 degrees in sheet cake pan for 45 minutes.

Topping:
1 stick butter
1 (3 oz.) cream cheese
1 c. black walnuts, chopped
1 tsp. vanilla
1/2 box confectioners sugar

Spread on top of sheet cake.


Pumpkin Cake Roll

1 c. sugar
2/3 c. pumpkin
1 tsp. lemon juice
3 eggs
3/4 c. plain flour
1 tsp. baking powder
2 tsp. cinnamon
1 tsp. ginger
1/2 tsp. nutmeg
1/2 tsp. salt

Beat eggs on high speed of mixer for five (5) minutes. Beat in 1 cup sugar. Stir in 2/3-cup pumpkin, then add flour and rest of ingredients. Spread into greased and floured, 15" x 10" x 1" pan. Top with finely chopped nuts. Bake at 375 degrees for 15 minutes. Turn out on towel sprinkled with powdered sugar. Starting at end, roll towel and cake together. Cool; then unroll.
Filling: Combine 1 cup powdered sugar, 6 ounces Philadelphia cream cheese, 4 tablespoons margarine, and 1/2 teaspoon vanilla into mixing bowl. Beat until very smooth. Spread over cake; roll up. Chill in refrigerator.