Ingredients:
3 tart apples, sliced
1 c. celery, sliced
1/2 c. chopped walnuts
1/2 c. mayonnaise
1 tbsp. sugar
1 tbsp. lemon juice
1/8 tsp. salt
Romaine lettuce leaves

Preparation:

1. Mix mayonnaise, sugar, lemon juice and salt.
2. Stir in apples, celery and walnuts.
3. Serve on a bed of fresh lettuce topped with walnuts.

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Ingredients:
500 g (1 lb apples, cored and quartered
30 g (1 oz) sugar
40 g (1.5 oz) butter
nutmeg

Preparation:

1. Sauté apples until they become soft as butter.
2. Mash and pureé them together with other ingredients and mix on low heat until we get smooth sauce.
3. Serve with pork roast.

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Ingredients:
1 kg (2 pounds) apples
3/4 cup sugar
cinnamon, nutmeg, cloves
50 g (1.7 oz) breadcrumbs
50 g (1.7 oz) raisins
2 tablespoons butter
1 homeade pie crust

Preparation:

1. Peel, core and slice the apples and place in bowl. Add raisins, cinnamon and breadcrumbs.

 

2. Turn the filling into the bottom crust. Slice butter into small pieces and sprinkle over filling. Cover loosely with the top crust, using a little water to seal the crusts together. Using a fork, make several vents in the top crust.

 

3. Bake at for 190 (375 F) 30 to 45 minutes until the crust is golden and the apples are tender.

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Ingredients:
1 kg (1 lb) apples
1 lemon, zest and juice
3 tbs sugar
sprinkle of vanilla
cinnamon, nutmeg
50 g (1.7 oz) raisins
2 tbs cornstarch
apricot jam
1 homeade pie crust

Preparation:

1. Peel, core and slice the apples and place in bowl. Add raisins, lemon zest, lemon juice, cinnamon, nutmeg, vanilla and cornstarch.

 

2. Turn the filling into the bottom crust. Slice butter into small pieces and sprinkle over filling. Cover loosely with the top crust, using a little water to seal the crusts together. Using a fork, make several vents in the top crust.

 

3. Bake at for 190 (375 F) 30 to 45 minutes until the crust is golden and the apples are tender.

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Filling:
3-4 apples, sliced
1 tsp. sugar
1 tsp. ground cinnamon
1/4 tsp. ground cloves
1/4 tsp. lemon zest

Topping
175 g (6 oz) all-purpose flour
100 g (3.5 oz) sugar
100 g (3.5 oz) vegan margarine
a pinch of salt

Cobbler:

1. Mix apples with sugar, cinnamon, cloves and lemon zest.

 

2. Topping: In a large bowl, combine flour, margarine, sugar and salt until mixture resembles coarse crumbs. Put crumbs on top of the fruit.

 

3. Bake at 350 F (175 C) for 35-40 minutes or until golden brown.

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Preparation:

1. Beat well, without separating, two eggs, add a pinch of salt, two cups of milk and one cup of flour.

 

2. To a second cup of flour, add two teaspoons of baking powder; add this to the batter and as much more flour as is necessary to make a soft dough.

 

3. Roll out quickly one-half inch thick. Cut into squares, lay two or three quarters of pared apples on each, sprinkle with sugar and pinch the dough around the apples.

 

4. Have a number of pudding cloths ready, wrung out of cold water, and sprinkle well with flour. Put a dumpling in each, leave a little room for swelling and tie tightly. Drop into a kettle of rapidly boiling water and keep the water at a steady boil for an hour. Have a saucer in the bottom of kettle to prevent burning.

 

5. Serve hot with hard sauce.

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Preparation:

1. Pare and core the apples neatly, leaving a hole in the centre of each. Cut crosswise Into slices half an inch thick. Spread these on a dish and sprinkle with lemon-juice and powdered sugar.

 

2. Beat the eggs light, straining the yolks, and add to the latter the milk and salt, the whites and the flour, by turns. Dip the slices of apple into the batter, turning them until they are thoroughly coated, and fry, a few at a time, in hot lard. Throw upon a warm sieve as fast as you take them out, and sift powdered sugar, cinnamon and nutmeg over them.

 

3. These fritters require dexterous handling, but if properly made and cooked, are delicious.

 

4. Eat with white wine butter sauce, white wine lemon sauce or brandy butter (hard sauce).

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Filling:
1 c. sugar
2 tsp. cornstarch
1/2 tsp. cinnamon
1/2 tsp. allspice
1/4 tsp. nutmeg
1/4 cup water
5 c. apples, sliced
2 tsp. butter
1/2 tsp. grated lemon peel

Topping
1 c. homemade bisquick mix
1/4 c. milk
1/4 c. sugar
2 tbsp. butter, melted

Cobbler:

1. FILLING: Blend sugar, cornstarch, cinnamon, allspice, nutmeg and water in sauce pan. Bring to a boil, stirring constantly. Remove from heat, add apples, butter and lemon peel. Pour into a shallow baking dish.

 

2. TOPPING: Mix homemade bisquick mix, milk, sugar and butter until well blended. Drop by spoonfuls on top of apples.

 

3. Bake at 350 F (175 C) for 35-40 minutes or until golden brown.

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1. Into a large mixing bowl, place the salt and flour.
   Beat the egg lightly and add it to the warm water, and combine ohe two mixtures.

 

2. Mix the dough quickly with a knife; then knead it, place on board, stretching it up and down to make it elastic, until it leaves the board clean.

 

3. Now toss it on a well floured board, cover with a hot bowl and keep in a warm place.

 

4. Lay the dough in the center of a well floured tablecloth on table; roll out a little, brush well with some of the melted butter, and with hands under dough, palms down, pull and stretch the dough gently, until it is as large as the table and thin as paper and do not tear the dough.

 

5. Spread the apples, raisins, currants and almonds, if desired, the sugar and cinnamon evenly over three-fourths of the dough, and drop over them a few tablespoons of melted butter. Trim edges.

 

6. Roll the dough over apples on one side, then hold cloth high with both hands and the strudel will roll itself over and over into one big roll, trim edges again. Then twist the roll to fit the greased pan.

 

7. Bake in a hot oven until brown and crisp (around 40 minutes) and brush with melted butter. If juicy small fruits or berries are used; sprinkle bread crumbs over the stretched dough to absorb the juice. Serve slightly warm.

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Ingredients:
6 to 8 apples
150 g sugar
cinnamon
1 lemon, zest and juice
1 tsp rum
1 homeade pie crust

Preparation:

1. Peel, core and slice the apples and place in pot. Sauté together with sugar and cinnamon. Let cool. Add rum, lemon zest and juice.

 

2. Roll out homeade pie crust. Spoon in apple filling. Roll out second disk of dough. Cover loosely with the top crust, using a little water to seal the crusts together. Using a fork, make several vents in the top crust.

 

3. Bake at 190 (375 F) for 30 to 45 minutes until the crust is golden and the apples are tender.

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