COOK OF THE WEEK - APPLE RECIPES

After writing about pumpkins last week, someone asked me if I was going to give equal time to apples – so here is equal time for another fall favorite, apples. Everyone has their favorite apple. Some are best for eating and others are better for cooking. There are bright red apples, green apples and everything in between. When I visited the apple orchard in Fort Dodge I counted several varieties. Maybe they have more (earlier or later varieties). You can make so many delicious foods with apples. So today you will be reading many recipes that use apples. Most of them, I have either made or eaten so I can tell you these are all good. My mother used to can apples to use later for pies. Now with the convenience of freezers, many people store apples for the winter by freezing. Everyone has their own method so I’m not going into canning and freezing except for one, everyone’s favorite, apple butter.Apple Cinnamon Loaf1/3 cup brown sugar (not packed)1 teaspoon ground cinnamon2/3 cup white sugar1/2 cup butter, softened2 eggs1-1/2 teaspoons vanilla extract1-1/2 cups all-purpose flour1-3/4 teaspoons baking powder1/2 cup milk1 apple, peeled and chopped Preheat oven to 350 degrees. Grease and flour a 9 x 5-inch loaf pan. Mix brown sugar and cinnamon together in a bowl and set aside. Beat white sugar and butter together in a bowl using an electric mixer until smooth and creamy. Beat in eggs, 1 at a time, until incorporated; add vanilla extract. Combine flour and baking powder together in another bowl; stir into creamed butter mixture. Mix milk into batter until smooth. Pour half the batter into the prepared loaf pan. Next add half the apples and half the brown sugar cinnamon mixture. Lightly pat apple mixture into batter. Pour the remaining batter over the apple layer; top with remaining apples and add more brown sugar/cinnamon mixture. Lightly pat apples into batter; swirl brown sugar mixture through apples using a finger or spoon. Bake in the preheated oven until a toothpick inserted in the center of the loaf comes out clean, 30 to 40 minutes.Apple Cranberry Bread This bread is so good served with coffee or as a snack just anytime. The cranberries and nuts give it a nutty, fruity flavor that makes you want to come back for more. A great gift during the holidays, too!2 eggs3/4 cup sugar1/4 cup oil (I use Canola)3/4 cup all-purpose flour3/4 cup wheat flour2 cups apples, peeled and chopped (I used 3 apples)1 cup dried cranberries1/3 cup water1 teaspoon ground cinnamon1 teaspoon vanilla flavoring1/2 teaspoon ground cloves1/2 teaspoon allspice1/2 teaspoon baking soda1/2 teaspoon salt1/2 cup chopped pecans In a large bowl whisk together eggs, sugar, oil. In a smaller bowl pour the 1/3 cup water over the cranberries and let them soak up the water for about 10 minutes while you peel and chop the apples. Combine the cranberries and apples with the oil, eggs and sugar and whisk well. Add all the remaining ingredients and mix with a large spoon. Pour into a sprayed loaf pan and bake in a preheated 350 degree oven for 50 minutes. Enjoy!Apple Crumb Pie9 inch pie shell 6 cups thinly sliced apples 1 tablespoon lemon juice, (optional) 3/4 cup white sugar2 tablespoons all-purpose flour 1/2 teaspoon ground cinnamon 1/8 teaspoon ground nutmeg1/2 cup raisins (optional)1/2 cup chopped walnuts (optional) 1/2 cup all-purpose flour 1/2 cup packed brown sugar 3 tablespoons butter Preheat oven to 375 degrees F. Place sliced apples in a large bowl. Sprinkle with lemon juice if desired. In a small bowl, mix together white sugar, 2 tablespoons flour, cinnamon, and nutmeg. Sprinkle mixture over apples. Toss until apples are evenly coated. Stir in raisins and walnuts if desired. Spoon mixture into pastry shell. In a small bowl mix together 1/2 cup flour and brown sugar. Cut in butter or margarine until mixture is crumbly. Sprinkle mixture over apple filling. Cover top loosely with aluminum foil. Bake in a preheated oven for 25 minutes. Remove foil and bake an additional 25 to 30 minutes, until top is golden brown. Cool on a wire rack.Apple StreuselCheesecake Bar1 pouch (1 pound 1.5 ounces) Betty Crocker® oatmeal cookie mix1/2 cup firm butter or margarine 2 packages (8 ounces each) cream cheese, softened 1/2 cup sugar2 tablespoons all-purpose flour 1 teaspoon vanilla 1 egg 21 ounce can apple pie filling 1/2 teaspoon ground cinnamon 1/4 cup chopped walnuts Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray. Place cookie mix in large bowl. With pastry blender or fork, cut in butter until mixture is crumbly and coarse. Reserve 1-1/2 cups crumb mixture; press remaining crumbs in bottom of pan. Bake 10 minutes. Meanwhile, in large bowl, beat cream cheese, sugar, flour, vanilla and egg with electric mixer on medium speed until smooth. Spread cream cheese mixture evenly over partially baked crust. In medium bowl, mix pie filling and cinnamon. Spoon evenly over cream cheese mixture. Sprinkle reserved crumbs over top. Sprinkle with walnuts. Bake 35 to 40 minutes longer or until light golden brown. Cool about 30 minutes. Refrigerate to chill, about 2 hours. For bars, cut into 6 rows by 4 rows. Store covered in refrigerator. Makes 24 bars.Applesauce Bread This is so simple to make and smelled so delicious as it baked! You probably have all the ingredients already.1/2 cup softened butter 1 large egg 1-1/2 teaspoons baking soda 3/4 teaspoon nutmeg 1 cup sugar 1-1/2 cups of flour 1 teaspoon ground cinnamon 1/2 teaspoon kosher salt 1-1/2 cups applesauce 1 teaspoon pure vanilla extract Preheat oven to 350 degrees. In a large bowl, first blend together the butter, egg, and sugar. Then add the flour, baking soda, spices, and salt. After it starts to form a crumbly dough, pour in the applesauce and mix together. I used two small loaf pans, pouring mixture evenly into both. I sprayed my pans with cooking spray first or you could use parchment paper, depending on the dish you choose to bake them in. Bake at 350 degrees for about 40 minutes. They came out perfectly moist with just the right amount of spice!Apple Snickers Cake Apple Cake with a fun Snickers Salad twist on top.1/3 cup applesauce 1/3 cup plain yogurt 2 eggs 2 teaspoons vanilla 3 cups peeled and diced apples 3/4 cup sugar 3/4 cup brown sugar 1-3/4 cups flour 1 teaspoon baking soda 1/2 teaspoon salt 2 teaspoons cinnamon 1-1/2 cups chopped Snickers bars, divided 1 cup milk 3.4 ounce box Jell-O instant vanilla pudding 8 ounce carton Cool Whip In a large mixing bowl, combine the applesauce, yogurt, eggs, vanilla, and sugars. Beat until creamy. Stir in the diced apples. Combine the flour, baking soda, salt, and cinnamon. Slowly add to the apple mixture until thoroughly combined. Stir in 1 cup of chopped Snickers by hand. Pour the apple batter into a 9x13 pan that has been sprayed with non-stick spray. Bake the cake at 350° for 35 minutes. Remove from the oven and place on a cooling rack. Cool completely. Whisk together the milk and pudding mix for 2 minutes. Fold in the Cool Whip gently. Spoon on top of the cooled cake and spread out. Place in refrigerator for about an hour to thicken. Serve with extra candy bar pieces. Makes 16 pieces.Apple Salad5 medium Red Delicious applesjuice of 1 lemon1/2 cup sliced celery1/2 cup chopped pecans1/2 cup raisins1/3 to 1/2 cup mayonnaiselettuce leaves Wash apples; do not peel. Core apples and cut into 1/2-inch cubes. Sprinkle with lemon juice to prevent discoloration. Combine apples with celery, pecans, raisins, and mayonnaise. Serve apple salad on lettuce leaves. Apple salad recipe serves 6.Crockpot Apple Butter48-50 ounce jar unsweetened or cinnamon apple sauce3 pounds Granny Smith apples, diced4 cups sugar1 cup juice or apple cider2 teaspoons cinnamon1 teaspoons cloves1 teaspoon allspice Peel and cut apples into small chips. Place all ingredients in the crockpot and stir. Cover and cook on low overnight (eight to 10 hours). In the morning remove cover, stir and taste. Add more spices or sugar if desired. Remove the lid and change the temperature to high continue cooking for about 4 more hours, uncovered, until some of the liquid is gone and the apple butter has cooked down a bit. Rule of thumb a wooden spoon should be able to stand upright when you place it in the apple butter. Pour into jars and refrigerate or process in a hot water bath. Serve over hot biscuits, toast, scones. CANNING NOTE: Process half pints for five minutes and pints for 10 minutes. The time starts once the water comes to a boil. If you are reading this, then you probably enjoy new recipes. If you would like to share some of your recipes with the community YOU could be Cook of the Week. Please contact me, Sally Cuthbertson, if you would like to be in this column some week. I can be reached by phone at 515-373-6346 or email me at sacuthbe@msn.com. I will be happy to email or send you my short questionnaire and set up a time to come and visit you at your convenience. I’m always looking for NEW Cook’s of the Week. Also, if you are new in town, this is a good way to introduce yourself to the Humboldt community and surrounding communities. I look forward to visiting with you.The COOK OF THE WEEK 3rd Edition Cookbook is available. Cost per copy is $10.70, plus $4.80 shipping/handling. Order a copy today by sending a check or money order, along with name and shipping address, to: Humboldt Independent, 512 Sumner Ave., Humboldt, IA 50548.