Beet, Carrot and Apple Salad

(Makes 4 servings)

Ingredients

• 1 medium beet (or 3/4 cup pre-shredded)
• 2 medium carrots (or 3/4 cup pre-shredded)
• 1 large peeled Granny Smith apple
• ¼ cup walnut halves, chopped
• 3 tablespoons chopped flat-leaf parsley or dill or combination
• 1 tablespoon fresh lemon juice
• ½ teaspoon salt
• Freshly ground black pepper
• 1 tablespoon extra virgin olive oil

Directions

1. To shred beet, insert each hand in plastic sandwich bag to avoid staining hands. Peel beet using swivel blade vegetable peeler. Using coarse side of box grater, shred beet to get ¾ cup. Save remaining beet for another use.
2. Shred carrots and apple.
3. Place shredded beets, carrots, and apple in mixing bowl and mix to combine. Add walnuts and green herbs on top of mixed vegetables, and set bowl aside.
4. For dressing, in small bowl whisk together lemon juice and salt until salt dissolves. Add 3-4 grinds of pepper. Whisk in oil. Pour dressing over salad and mix until well combined and evenly dressed.
5. Serve salad within 1 hour of combining with herbs and dressing.

Bacon, Cheddar, and Apple Bake

• 3 medium apples, peeled and sliced
• 2 tablespoons sugar
• 2 cups shredded sharp Cheddar cheese
• 1 pound bacon, crisply fried and crumbled
• 2 cups flour
• 3 tablespoons baking powder
• 1/2 teaspoon salt
• 2 cups milk
• 5 eggs
• Maple syrup for topping
• Powdered sugar for topping

Preheat oven to 375 degrees. Mix apples and sugar. Arrange in rows on an ungreased 9 x 13-inch baking pan. Cover apples with cheese and sprinkle with bacon. Mix remaining ingredients and pour over apples. Bake uncovered for 30 minutes. Serve immediately with maple syrup and powdered sugar for topping.

Yield: 8 servings

Apple Oatmeal Squares

(Makes 12 servings)
Recipe courtesy of The Food Channel

• 2 large tart apples, peeled, cored, and diced
• 1/2 teaspoon baking soda
• 1/2 cup sugar
• 1/2 cup firmly packed dark brown sugar
• 1/2 cup (1 stick) butter
• 1 large egg
• 1 1/2 cups flour
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1/2 cup quick-cooking (not instant) oats
• 1/2 cup chopped walnuts

Preheat oven to 350 F.

Lightly grease 9×12-inch baking pan. Combine apples and baking soda in non-metalic bowl and set aside. Cream sugars, butter, and egg in mixing bowl. Beat in flour and spices, then stir in oatmeal, apples, and nuts. Pour batter into the prepared pan.

Bake 30 to 35 minutes, or until cake begins to shrink from edges of pan and a cake tester inserted into center comes out clean. Cool in pan about 20 minutes, then cut into squares. Serve immediately.

Baked Apples on the Grill

(Makes 4 servings)

• 4 medium tart apples, cored
• 1/3 cup raisins
• 1/3 cup flaked coconut
• 1/4 cup packed brown sugar
• 1/2 teaspoon ground cinnamon

Place each apple on piece of heavy-duty foil (about 12-inch square). Combine remaining ingredients; spoon into centers of apples. Fold foil over apples and seal tightly.

Grill, covered, over medium heat for 20-25 minutes or until apples are tender. Open foil carefully to allow steam to escape.

Baked Apples

(Makes 4 servings)

• 4 apples
• 1 tablespoon lemon juice
• ½ cup brown sugar
• ¼ cup quick-cooking oats
• 1/8 teaspoon nutmeg
• 1 1/2 teaspoons cinnamon
• 4 tablespoons butter
• ¼ cup raisins
• ¼ pecans or walnuts

Preheat oven to 425 F.
Cut tops off apples. Core and hollow, leaving ½ to 1 inch of space around the edges. Drizzle lemon juice over apples. In a small bowl, mix remaining ingredients and stuff into each apple. Place the tops back on the apples and back for 20 to 25 minutes.

Pork Chops with Apples

(Makes 6 servings)

• 6 lean pork chops, 1-inch thick (6 ounces each)
• 12 small whole white onions, peeled
• 5 apples, quartered and cored
• ½ cup seedless raisins
• 1 tablespoon brown sugar
• 1 cup beef broth
• 1/8 teaspoon thyme
• 1/8 teaspoon nutmeg
• 1/8 teaspoon mace
• 1/8 teaspoon ground cloves
• 1 tablespoon currant jelly

Preheat oven to 350 F.

In hot skillet, brown chops on both sides, about 5 minutes per side. Arrange on bottom of casserole. Place onions, apple quarters, and raisins over chops. Sprinkle with brown sugar. Add broth and seasonings. Cover and bake for 1 hour and 15 minutes. Place chops on platter and add currant jelly to sauce. Pour sauce over chops and serve.

Apple Butter

(Makes about 10 ½-pint jars)

• 4 pounds apples
• 1 1/2 cups apple cider
• 1/2 cup apple cider vinegar
• 1 1/2 cups white sugar
• 1 1/8 cup packed brown sugar
• 1/2 tablespoon cinnamon
• 1 teaspoon ground cloves
• 1 teaspoon ground nutmeg

Sterilize jars and lids in boiling water for 10 minutes. (Prepare lids according to manufacturer directions.) Remove stems from apples cut into quarters (without peeling). In large pot, combine apples, cider, and vinegar. Bring to boil and cook until fruit is soft. Press fruit through colander or strainer. Cook pulp with sugars and spices for about 20 minutes, stirring frequently. To test if it’s done, remove a spoonful of butter mixture and set aside to cool for 2 minutes. If butter remains mounded on the spoon, it’s done. Pour hot apple butter into jars. Leave ¼ inch space at top. Place screw bands and lids on jars and process jars in boiling water bath canner for 5 minutes. Remove jars and cool. Label and date each jar. Jars can be stored up to one year in cool area, out of sunlight.

Apple Pie

(Makes 1 pie)

• 2 9-inch pie crusts (store bought or homemade)
• ¼ cup all-purpose flour
• ¾ cup sugar
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• dash of salt
• 2 tablespoons butter
• 6 cups of thinly sliced apples.

Preheat oven to 425 F. Mix sugar, cinnamon, nutmeg, flour, and salt. Stir in apples. Place into pie crust and top with small pieces of butter. Place top crust over apples and thinly slice to vent steam. Seal the edge by pressing the ends together between fingertips. Cover edge of crust with foil. Bake for 40 to 50 minutes until crust is golden brown. Let cool.

Apple Sauce

(Makes 5 to 6 cups)

• 8 large apples
• ½ cup water
• 2 lemon slices
• ½ cup sugar
• 1/4 teaspoon nutmeg
• 1 teaspoon cinnamon

Peel, core, and slice apples. In large saucepan, combine apples, water, and lemon. Simmer uncovered for 10 minutes, stirring occasionally. Applesauce will be thick so add more water to reach a desired texture. Add sugar, stir and sprinkle with nutmeg and cinnamon. Can be served warm or chilled. Refrigerate leftovers for up to one week.