Bushels Of
Apple Recipes
Apples are the perfect snack
food: they’ll portable, great tast
ing, and good for you with only 81
calories apiece and no cholesterol.
In addition, medical research is
showing that a diet including lots
of apples may help prevent serious
health problems such as heart dis
ease, osteoporosis, diabetes,
stroke, and certain types of cancer.
Apples are rich in dietary fiber,
providing 4.28 grams per serving,
ranking just behind prunes in fiber
content. The National Cancer
Institute has suggested that diets
high in fiber may reduce the risk of
developing certain types of cancer.
Apples also provide a good
source of pectin, which is known
to reduce blood cholesterol levels.
The pectin in apples helps to form
a gel in the small intestine that
traps cholesterol and moves it
through the body before it can be
reabsorbed.
Studies show that pectin can
control or prevent certain types of
diabetes by delaying the rise in
blood glucose directly following a
meal, reducing insulin production.
The fiber in apples also fills up
the stomach and causes it to empty
more slowly after a meal, further
slowing the absorption of glucose
into the blood stream.
Another health benefit of apples
is their high level of potassium,
which may reduce the risk of
stroke.
Research is discovering even
more health benefits for eating
apples. As you can see, all the
research is suggesting that the old
adage just may be true an apple
a day may indeed keep the doctor
away.
Here are recipes to help you
keep apples in your diet
APPLE NUT CAKE
I V* cups oil
'/«cup water
3 eggs, beaten
2 cups sugar
3 cups flour
3 cups apples, chopped
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon salt
1 teaspoon vanilla
1 cup nuts
Add dry ingredients to oil, eggs,
water, and vanilla. Blend in nuts
and apples. Bake at 350 degrees
for 1 hour in tube pan. Cool and top
with frosting, if desired. Cake
freezes well.
Recipe Topics
If you have recipes for the topics listed below, please share
them with us. We welcome your recipes, but ask that you
include accurate measurements, a complete list of ingre
dients and clear instructions with each recipe you submit.
Send your recipes to Lou Ann Good, Lancaster Farming, P.O.
Box 609, Ephrata, PA 17522. Recipes should reach our office
one week before publishing date.
August
22- Zucchini
29- Labor Day Cook Out
September
5- Packed Luncheon Specials
12- National Honey Month
BomeOnThe Range
APPLE DAPPLE CAKE
3 eggs, beat well
VA cups oil
2 teaspoons vanilla
2 cups sugar
2Va cups flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
'A teaspoon ntitmeg
A cup flour
3 cups apples, chopped
1 cup coconut
Beat eggs, add oil, vanilla, and
sugar, beating well. Sift together
and add 2 'A cups flour, soda, salt,
cinnamon, and nutmeg. Mix
together the 'A cup flour, apples,
nuts, and coconut; fold in. Pour
into a greased 9-inch tube pan or
bundt pan and bake at 350 degrees
for about 70 minutes.
If you prefer a sweet cake, bake
in a 9x 13-inch pan, plus a 9x5-inch
loaf pan. Bake sheet cake for 40 to
45 minutes.
Topping:
'A cup margarine
1 cup brown sugar
'/ cup milk
1 teaspoon vanilla
Mix in saucepan and boil 2 to 3
minutes. Pour hot topping over
cake about S minutes after remov
ing cake from oven.
Optional topping;
Mix 1 cup confectioners’ sugar
2 tablespoons milk
Spread over hot cake.
Delicious!
Mrs. Joe Click
Ronks
MOIST APPLE CAKE
Mix together;
2 cups sugar
I'A cups oil
Add:
3 eggs
2 teaspoons vanilla
Mix:
3 cups flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
'/ teaspoon cloves
Add to mixture. Cut and dice 5
cups apples; add to mixture. Add 1
cup nuts, if desired. Bake at 350
degrees for 60 minutes.
To keep the apples and nuts
from sinking to the bottom, take
approximately 2 tablespoons flour
from the 3 cups and mix in apples
and nuts before adding to mixture.
Mrs. Joe Click
Ronks
7T
Although there are hundreds of ways to use apples in cooking, apple pie remains a
favorite dessert for Americans.
SPICED APPLE RINGS
12 pounds tart apples
12 cups sugar
6 cups water
I'A cups white vinegar
3 tablespoons whole cloves
V* cup ted hot cinnamon candies
or
8 cinnamon sticks
1 teaspoon red food coloring,
optional
Wash apples. To prevent discol
oration, peel and slice one apple at
a time. Immediately cut crosswise
into A -inch slices, remove core
area with a melon bailer, and
immerse in ascorbic acid solution.
To make flavored syrup, combine
sugar, water, vinegar, cloves, cin
namon candies, or cinnamon sticks
and food coloring in a 6-quart
saucepan. Stir, heat to boil, and
simmer 3 minutes. Drain apples,
add to hot syrup, and cook 5
minutes. Fill jars (preferably wide
mouth) with apple rings and hot
flavored syrup, leaving 'A -inch
headspace. Adjust lids and process
10 minutes in boiling water bath.
APPLE JUICE
24 pounds apples
2 quarts water
%cup granulated sugar,
optional
Prepare home canning jars and
lids according to manufacturer’s
instructions.
Wash apples; remove stems and
blossom ends Chop apples; place
in large kettle. Add water; cook
until tender; stirring to prevent
sticking.
Press apples through food mill,
strain through cheese cloth.
Return liquid to kettle, add
sugar, heat just to boiling point,
stirring to dissolve sugar.
Pour hot liquid into hot jars
leaving 'A -inch headspace; cap.
Process 10 minutes in a boiling
water bath.
MICROWAVE APPLESAUCE
8 medium cooking apples,
peeled, cored, quartered
'A cup water
'A to 1 cup sugar
Combine apples and water in
2-quart glass casserole. Cover with
glass lid or plastic wrap.
Microwave on high fa 1 10 6) 12
minutes or until apples are tender.
Stir in sugar, let stand, covered, for
2 to 3 minutes, to dissolve sugar.
Serve hot or cold sprinkled with
nutmeg.
To can, pack hot into clean jars,
add lids and process in a boiling
water bath, IS minutes for pints or
20 minutes for quarts.
A new brochure. Sizzlin’ Lamb Barbecue Contest Recipes,” is
being distributed to consumers and food editors via checkoff-funded
efforts.
For a free copy of the brochure, send a stamped, self-addressed
business-size envelope to Meat Board Test Kitchens, Dept. SLBC, 444
N. Michigan Ave., Chicago, IL 60611-9909. Allow four to six weeks
for processing.
Enjoy this recipe from the brochure.
LEMONY LAMB KEBOBS
2 pounds well-trimmed boneless lamb leg, cut into VA -inch pieces
A cup vegetable oil
% cup chopped onions
3 tablespoons cider vinegar
3 tablespoons lemon juice
2 cloves garlic, quartered
VA teaspoons salt
'A teaspoon dry mustard
'/• teaspoon pepper
1 bay leaf
2 lemons, cut in 6 wedges each
12 medium mushrooms
Lemon slices and mushrooms, optional
Combine oil, onion, vinegar, lemon juice, garlic, and seasonings.
Reserve A cup marinade. Place lamb in plastic bag; add remaining
marinade, turning to coat. Close bag securely and marinate in refriger
ator 6 to 8 hours or overnight, if desired; turn occasionally. Alternately
thread 4 lamb pieces, 2 lemon wedges, and 2 mushrooms on each of six
12-inch skewers. Place on grid over medium coals. Grill IS to 20
minutes or to desired degree of doneness, turning and brushing with
reserved marinade. Garnish as desired. 6 servings.
B.Light
S. Holman
Adams, NY
Featured Recipe
GRILLED APPLE-CHEESE
SANDWICHES
1 cup grated sharp Cheddar
cheese
1 cup firtely chopped apples
'/> cup minced stuffed olives
Mayonnaise
8 slices bread
Melted butter
Combine cheese, apples, and
, olives with enough mayonnaise to
hold together ingredients. Spread
between slices of bread. Brush out
side of sandwiches generously
with melted butter. Grill until gol
den brown on both sides. Makes 4
sandwiches.
Dauphin Co. Dairy Promotion
Committee
(Turn to Pag* B 8)