Fall Harvest - Apples and a Pumpkin Recipe or Two

Did you know Johnny Appleseed was indeed a real person who lived in the days of the American frontier.  Johnny was born in 1774, his real name was John Chapman.  He dreamed of a land where no one went hungry because apples were plentiful, a land covered with blossoming apple trees.  In his twenties and for nearly 50 years, the nurseryman with a big love of apples roamed the land planting apple trees.  He created apple orchards out of the wilderness in Pennsylvania, West Virginia, Ohio, Indiana, Illinois and Kentucky.  Johnny Appleseed left a lasting contribution and his efforts changed the landscape and today that region is very rich source of apples.  Johnny Appleseed was also a missionary and died in March of 1845.


American apple growers have developed and improved many varieties of apples and the U.S. is now the top apple producing country in the world.  Today the state of Washington (my home state) grows the most apples, followed by New York, then Michigan.  Apples are America's favorite fruit and fall is the season for fresh apples. 


Growing up my neighbors (the Snyder's) had a number of wonderful apple trees.  My sister Kristin, Debbie (their granddaughter) and I would climb those trees and eat until we were stuffed of apples.  Debbie's grandmother (loved her) would make the most amazing apple pies.  Between her and my mom they should have opened a bakery, as both of them were amazing cooks and bakers. 


When Jerry, Brittany and I lived on our property in WA we had numerous heirloom apple trees that not only we loved to pick and eat, but the deer did too.  I canned apples, made apple pies, applesauce, crisps, chutneys, caramel apples (how can you not love them?), and dried apple slices.  No wonder we were so healthy! 

You recall the old saying; An apple a day keeps the doctor away and the reason why is they are good for you.  They contain numerous essential vitamins, minerals and nutrients.  They're beneficial to your teeth, your skin, your digestive system, your nerves and over all good health.  An apple every day really can help prevent heat disease by reducing cholesterol level, as well as improving the ratio of beneficial HDL to harmful LDL (at least that's what the doctors say.)


When purchasing apples during the fall it's fun to drive to the apple orchard and pick the local varieties. Choose apples that are firm, with no soft spots or blemishes.  To store apples; handle carefully to prevent bruising.  Store apples in the crisper section of your refrigerator.  Store away from other strong smelling foods.  Apples also emit ethylene gas which will speed the ripened of other fruit so keep them away from kiwi, peaches, plums and pear.  To prevent browning; dip fresh cut apples into fresh lemon juice (you can mix with a little water.)


Apple Yields; one pound of apples equals about 2 large, 3 medium or 4 small apples,  One pound of apples yields 3 cups of diced fruit or 2 1/2 cups of peeled, sliced fruit.  Two pounds of apples in enough for an average 9" pie, but personally I like my apple pies stuffed with apples.  For a deep dish 9' or 10' pie, figure about 3 lbs. of apples.

"Anyone can count the seeds in an apple, but only God can count

the number of apples in a seed."  Robert Schuller

I hope you enjoy the recipes listed below.

Apple and Blue Cheese Spread

8 oz. cream cheese, soft

1/2 cup sour cream

2 cups apples, finely chopped (use crisp, sweet apples)

1/4 cup blue cheese, crumbled (I love Maytag)

1/4 cup red onion, finely chopped

1/4 cup pecans, chopped

In a large bowl beat cream cheese and sour cream until well combined and smooth.  Add apples, blue cheese, onions and pecans; mix well.  Cover and refrigerate 2 hours, remove and place in serving bowl surrounded by toasted baguette slices, sliced apples, crackers, sliced pears.

Apple and Carrot Breakfast Muffins - what a sunny way to start your day

3 cups all purpose flour

1 cup whole wheat flour

2 cups sugar

2 tsp. baking soda

2 tsp. baking powder

1 tsp. salt

1 tsp. cinnamon

1 tsp. apple pie spice

2/3 cup plain yogurt

1/2 cup fresh orange juice

1/2 cup pure maple syrup

6 egg whites

1/4 cup canola oil

1 Tbl. pure vanilla extract

1/2 tsp. pure orange extract

1 lb. carrots, grated

1 lb. apples, (crisp, sweet) shredded

In a bowl, mix flours, sugar, baking soda, baking powder, salt, cinnamon and apple pie spice.

In another bowl blend yogurt, orange juice, maple syrup, egg whites, oil, vanilla extract, orange extract, carrots and apples.

Stir apple mixture into dry ingredients just until moistened; do not overmix.  Preheat oven to 375 degrees.  Using muffin tins, line with paper liners and fill about 2/3 full of muffin mix.  Bake about 25 minutes or until tops spring back when lightly touched.  Remove to cooling rack.  Serve with orange butter and a good cup of coffee. 

Apple Cheesecake Cake - my daughter, Brittany gave me this recipe

1 (18.25) package yellow cake mix
1 cup apple cider
1/2 cup sour cream
1 (3 oz) package cream cheese, soft
3 eggs
1 Tbl. fresh lemon juice
1/2 tsp. brandy flavoring
1 1/2 cups apples, peeled, cored and chopped

Glaze
3/4 cup powdered sugar
1 Tbl. butter, melted
1/4 tsp. brandy flavoring
1 to 2 Tbl. apple cider

Preheat oven to 350 degrees.  Grease and flour a 12 cup Bundt pan.  Combine all cake ingredients except apples in large bowl.  Beat at low speed scraping down bowl 2 minutes, then increase speed to medium, beating 2 more minutes until combined. Pour batter into pan.

Bake 45 to 50 minutes or until pick inserted comes out clean.  Cool on wire rack 15 minutes. Loosen cake edges with knife and invert onto serving plate, cool completely.

Make glaze; add powdered sugar, butter, brandy flavoring to a bowl, then stir in enough apple cider to desired consistency.  Drizzle over cooled cake.

Apple Pancakes

1 1/2 cups all purpose flour

3 tsp. baking powder

1/2 tsp. salt

3 Tbl. sugar

1/4 tsp. nutmeg

1/3 tsp. baking soda

1 egg

3 Tbl. butter, melted

1/2 tsp. pure vanilla extract

1 cup whole milk

1 cup crisp, sweet apples, grated

Sauce

2 large apples, peeled, cored and diced

2 tsp. butter

1/4 cup pure maple syrup

1/8 cup dark corn syrup

pinch of salt

Cakes; combine flour, baking powder, salt, sugar and nutmeg in bowl.  In another bowl, mix baking soda, egg, butter, vanilla and milk.  Combine both mixtures stirring until just blended.  Fold in grated apple.  On a hot lightly oiled griddle add batter and turn pancakes one time while cooking. 

Sauce; melt butter in nonstick pan over medium high heat.  Add apples and saute until just browned about 3 minutes.  Add maple and corn syrup to apples and stir gently.  Let cook about 3 more minutes until thickens.  Serve over your pancakes.  Add some softly scrambled eggs, crisp bacon, orange juice and hot coffee and you have yourself a delicious breakfast/brunch.

Apple Coffee Cake

1 (8 oz.) package cream cheese, soft

1 1/2 cups sugar, divided

1/3 cup butter

2 eggs

1 tsp. almond extract

1 3/4 cups all purpose flour

1 tsp. baking powder

1/2 tsp. baking soda

1/4 tsp. salt

1/4 cup milk

4 cups Granny Smith apples, pared, cored and sliced thinly

2 Tbl. fresh lemon juice

1 tsp. cinnamon

Combine cream cheese, 1 cup sugar, butter, eggs and almond extract; mix well.

Combine in another bowl flour, baking powder, baking soda and salt; blend into cream cheese mixture, alternating with milk

Pour into a greased and floured 9x13 baking pan.  Dip the apples into the lemon juice and toss with 2 Tbl. flour, 1/2 cup sugar and cinnamon.  Arrange apple slices on coffeecake.  Bake at 350 degrees for 50 to 60 minutes or until pick inserted  comes out clean.  Cool slightly and serve warm.  If desired you can make a glaze of powdered sugar, milk and almond extract to drizzle over cake.

Pumpkin Drop Scones

1/2 cup butter, soft
1/2 cup brown sugar, packed
1 cup canned pumpkin
1/4 cup half and half
1 egg yolk
2 1/2 cups all purpose flour
2 tsp. baking powder
1 tsp. cinnamon
1 tsp. pumpkin pie spice
1/2 tsp. salt
1/2 cup currants

Glaze
1 cup powdered sugar
1 tsp. fresh lemon juice
2 tsp. lemon zest
1 to 2 Tbl. half and half

Preheat oven to 375 degrees.  Combine butter and brown sugar in large bowl of electric mixer, beating until creamy.  Add pumpkin, 1/4 cup half and half and egg yolk; continue beating until smooth and creamy.  Stir in all remaining scone ingredients, except currants and mix well.  Stir in currants.

Drop rounded 1/4 cupfuls of dough onto ungreased baking sheet.  Bake for 20 to 25 minutes or until edges are lightly browned. Remove to cooling rack. 

Glaze; combine powdered sugar, lemon juice, zest and add enough half and half for desired consistency.  Drizzle over scones.

Apple Bread Pudding

8 to 9 croissants, torn

4 apples, crisp and sweet

1/2 cup golden raisins

1 cup whole milk

1/3 cup heavy whipping cream

5 large eggs

3/4 cup brown sugar

1/2  stick butter, melted

1/2 tsp. cinnamon

1/2 tsp. apple pie spice or pumpkin pie spice

1/4 tsp. salt

Preheat oven to 350 degrees. Lightly grease a baking dish.  Arrange some torn croissants on bottom of dish.  Core, peel and dice apples  Spread some of the diced apples evenly over croissants; sprinkle raisins on top.  Arrange more bread over apples and raisins. Scatter remaining apples over bread.  In large bowl; combine milk, whipping cream, eggs, 1/2 cup brown sugar, butter, cinnamon, apple pie spice and salt beating until combined. Pour over bread and fruit; sprinkle top with remaining brown sugar and bake for about 45 minutes or until firm.  I sometimes like to place in water bath and bake. Serve with freshly whipped cream and a dusting of cinnamon.

"Good apple pies are a considerable part of our domestic happiness." - Jane Austen

Indian Apple Mulligatawny - crunchy apples, curry and coconut milk, simply delicious

1 Tbl. vegetable oil

1 cup onion, chopped

1 large carrot, peeled and diced

1 cup celery, thinly sliced

2 garlic cloves, minced

1 Tbl. ginger root, minced

1 Tbl. curry paste (I like yellow) get a good quality - if you like more curry add some

salt and freshly ground black pepper

1 cup coconut milk

2 cups rich chicken stock (good quality)

2 cups butternut squash, cubed

4 cups Granny Smith apples, diced

2 1/2 cups cooked chicken, diced or shredded (I like shredded)

1/4 cup cilantro, chopped

In Dutch oven, heat oil over medium high heat and add onion, carrot and celery; cook stirring until tender about 10 minutes.  Stir in ginger, garlic, curry paste, salt and pepper and cook for about 1 minute.

Pour in coconut milk and chicken stock; bring to boil.  Add squash and reduce and simmer for 15 minutes.  Add apple and chicken and cook until apples are tender, but still hold their shape about 10 minutes.  Sprinkle with cilantro and serve with Naan bread or a crusty bread.  Add a nice salad and glass of wine and dinner is served.

Apple Blue Cheese Coleslaw

3 crisp, sweet apples, cored and julienne cut

1 small cabbage, slice in half and shredded

1/2 red onion, thinly sliced

1/4 cup sour cream (possibly more)

1/4 cup mayonnaise (possibly more)

4 Tbl. fresh parsley, chopped

1/2 cup blue cheese, crumbled

1 Tbl. fresh lemon juice

1/4 tsp. sugar

salt and freshly ground black pepper

1/2 cup whole salted cashews - you might not need salt after adding cashews, so taste and adjust to your taste

Combine and mix gently; refrigerate for at least 1 hour for flavors to blend.  Note:  you can also stir in golden raisins or red grapes sliced in half.


Pasta with Spicy Creamy Pumpkin Sauce - there is a Mexican restaurant in the Austin area that makes the best pumpkin sauce over grilled chicken and here is my version of it. 


1 shallot, minced
4 cloves garlic
1 large jalapeno, sliced into pieces (I like the seeds, remove if you prefer)
1 tsp. chili powder
1 chipolte pepper in adobo sauce
1/4 cup white wine
1/2 tsp. ground sage
1 1/2 cups pure pumpkin puree
1 cup rich chicken stock (good quality)
1/2 cup heavy whipping cream
salt and freshly ground black pepper
1/2 cup Parmesan cheese, grated
1 lb. uncooked pasta of your choice
Note:  You can add grilled or sauteed chicken breast pieces to this pasta if desired
Italian parsley, chopped for garnish
Pumpkin seeds (lightly toasted) optional


In a blender add garlic, jalapeno, chipolte pepper, chili powder and white wine.  Puree until smooth.  In a large pot of boiling salted water, add pasta and cook al dente, drain.  In a large deep sided saute pan, add butter and shallot and cook until softened about 3 minutes.  Add mixture from blender and simmer for about 6 minutes.  Add chicken stock and reduce for about 10 minutes.  Whisk in pumpkin and make sure it's well blended.  Stir in heavy cream and 1/4 cup of Parmesan cheese.  Taste and season with salt and pepper.  Stir in pasta until coated. Remove to platter and sprinkle with remaining Parmesan cheese and parsley. Add pumpkin seeds if desired. Serve with a tossed green salad.


Apple, Potato and Cheddar Soup

2 Tbl. vegetable oil

3 Granny Smith apples, peeled, cored and chopped (medium chop)

3 large Russet potatoes, peeled and chopped (medium to large chop)

2 stalks celery, chopped

2 carrots, peeled and sliced

1 onion, chopped

1 tsp. thyme

1/4 cup dry white wine

4 cups rich chicken stock (good quality)

4 cups sharp cheddar cheese, grated

1/2 cup heavy whipping cream

salt and freshly ground black pepper (you can use white pepper if desired)

Italian parsley, chopped for garnish

In Dutch oven, heat oil and add apples, potatoes, carrots, celery, onion and thyme.  Saute about 15 minutes.  Stir in wine and simmer 3 minutes; add stock and simmer 45 minutes.  With an immersion blender or food processor, puree soup mixture.  Return to Dutch oven and on low heat stir in cheese, cream, salt and pepper.  Cook until warmed through, do not boil.  Ladle soup into tureen or individual bowls and garnish with chopped parsley.   If it gets too thick, add a little extra chicken stock and stir in.

Chicken and Apple Salad on Croissants

1/2 cup plain Greek yogurt

1/2 cup mayonnaise

1 Fuji apple, cored and chopped

1/2 cup dried cranberries

1 or 2 stalks celery, sliced thinly

1/4 cup hazelnuts, lightly toasted and chopped

2 to 3 scallions, thinly sliced including green part

salt and freshly ground black pepper

4 1/2 cups cooked chicken, shredded

Croissants

Bibb lettuce

In a bowl, combine yogurt and mayonnaise.  Add rest of ingredients, (obviously not croissants or lettuce) season with salt and pepper, mix well.  Note:  if you like curry, you can add a little.  Open up croissants and add chicken salad and lettuce.

 

Frosted Apple Cinnamon Bars

 

1 1/3 cups all purpose flour

1 tsp. salt

3/4 tsp. baking soda

1 1/2 cups uncooked old fashioned oats

3/4 cup butter, soft

3/4 cup brown sugar, packed

1/2 cup sugar

2 large eggs

1 tsp. pure vanilla extract

1 (10 oz) package white chocolate chips

1 1/2 tsp. cinnamon

1 cup apple, peeled, cored and chopped

 

Frosting

3 cups  powdered sugar

1/4 cup butter, soft

1 (3 oz) package cream cheese

1 tsp. pure vanilla extract

 

Preheat oven to 350 degrees.  Combine flour, salt, cinnamon and baking soda in a bowl; stir in oats.  In large bowl of electric mixer, combine butter, sugars and beat until creamy.  Add eggs and vanilla; beat until well mixed.  Reduce speed to low and add flour mixture.  Beat until well mixed.  Stir in apples and white chocolate chips.  Spread batter in greased 13x9 pan.  Bake for about 35 minutes or until pick inserted comes out clean.  Cool on wire rack completely. 

 

Frosting; combine all frosting ingredients in a bowl and beat on low, scraping bowl until creamy.  Spread on cooled bars. Sprinkle lightly with extra cinnamon if desired and cut into bars

 Pumpkin Bread Pudding


2 cups half and half
15 oz. can pumpkin puree
3/4 cup dark brown sugar
2 large eggs
2 tsp. pumpkin pie spice
1 tsp. cinnamon
pinch of salt
1 tsp. pure vanilla extract
2 tsp. rum extract or brandy
12 cups french bread, cubed
1 cup golden raisins
freshly whipped cream


Preheat oven to 350 degrees.  Butter a 11x7 baking dish.  In large bowl whisk; half and half, pumpkin, brown sugar, eggs, pumpkin pie spice, cinnamon, vanilla and rum or brandy.  Fold in bread crumbs and raisins.  Transfer mixture to baking dish and let stand about 15 minutes.  Bake for about 40 to 45 minutes or until set. Remove to cooling rack.  To serve; either serve warm or cold and top with fluffy mounds of whipped cream, then dust with a hint of cinnamon.


Apple Crumble


1/2 cup all purpose flour
1/4 cup sugar
1/4 cup brown sugar, packed
1/4 cup butter, chilled and cut into small pieces
6 cups Braeburn apples, peeled, cored and sliced about 1/2 inch thick
1 cup frozen cranberries
1/3 cup fresh orange juice
1 Tbl. orange zest
1 Tbl. cornstarch


Preheat oven to 375 degrees.  Combine the flour, sugar, brown sugar and butter in bowl and mix with your fingertips to create pea-size crumbs.  Combine apple slices and cranberries in large bowl.  Add orange juice, 2 Tbl. sugar, zest and cornstarch to a small bowl and mix well.  Pour this mixture over fruit, tossing well. Spoon fruit into 2 qt. baking dish and sprinkle with flour mixture.  Bake for about 40 to 45 minutes.  Serve with vanilla ice cream or freshly whipped cream.

Pork and Apple Stir Fry

2 cups chicken stock (good quality)
3/4 cup water
1 1/2 cups long grain white rice
3 Tbl. sesame oil
2 tsp. Chinese 5-spice powder
1 lb. pork loin, sliced into thin pieces
2 eggs, beaten
1 small box mushrooms, sliced thinly
3 cups crisp apples, cored and diced (peel if you want)
2 carrots, shredded
1/2 large onion, chopped
2 garlic cloves, minced
1/3 cup soy sauce
3 Tbl. Hoisin sauce
Cilantro, chopped for garnish


In a saucepan, add stock and water and bring to a boil.  Stir in rice, cover and cook on low for about 20 to 25 minutes.  Fluff with a fork when done. 

In large deep non stick skillet, heat 2 Tbl. sesame oil over medium high.  Season pork with 5-spice powder and add to skillet stir fry for about 5 minutes. Transfer to plate.  Add remaining Tbl. of sesame oil to skillet and low heat to medium.  Add eggs and scramble for 30 seconds; push to side.  Add mushrooms, apples, carrots, onion and garlic. Stir fry for about 5 minutes. Add the cooked rice and cook 1 minute.  Stir in soy sauce, Hoisin and pork, stir to combine all ingredients.  Taste and adjust seasonings.  Place on platter and sprinkle with chopped cilantro.  You can also sprinkle with some chopped cashews if desired.


Chicken Breasts in Applesauce


1 cup chunky applesauce (good quality or homemade)
6 boneless skinless chicken breasts
1/2 cup dry white wine
2 garlic cloves, minced
1 Tbl. olive oil
1 tsp. thyme
salt and freshly ground black pepper
1 cup blackberries (optional)


Place chicken breasts, on plastic wrap, cover and flatten slightly with mallet.  Place chicken into glass dish and sprinkle with thyme, salt, pepper and pour over wine.  Cover and refrigerate for 1 hour. Heat oil on high in a skillet.  Saute garlic until just softened, add chicken breasts reserving wine and sear on both sides. Lower to medium and pour in reserved wine and applesauce, add blackberries if desired.  Cover and simmer about 15 minutes to reduce.  Taste and adjust seasonings.


Apple Raisin Bars


1 cups all purpose flour
1 cup quick oats
2/3 cup brown sugar
2 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
2/3 cup buttermilk
3 Tbl. vegetable oil
2 large egg whites
1 apple, cored and chopped
1/2 cup raisins
1/2 cup Pecans (lightly toasted), chopped


Preheat oven to 375 degrees.  Lightly grease a 9-inch square baking pan.  In large mixing bowl combine; flour, oats, brown sugar, baking soda, salt and cinnamon stirring together.  Add buttermilk, oil and egg whites; beat until just blended.  Stir in apple, raisins and nuts.  Spread batter into pan.  Bake about 25 minutes or until pick inserted comes out clean.  Cool and cut into bars.  You can also, make a glaze to drizzle over if desired.


Apple Chutney


3 Tbl. vegetable oil
1 1/2 cup red onion, chopped
1 Tbl. ginger root, finely minced
1 garlic clove, minced
1/4 to 1/2 tsp. red pepper flakes
1/3 cup dried cherries
1 Tbl. dark brown sugar
2 tsp. balsamic vinegar
salt and freshly ground black pepper
1 cup water
1 Granny Smith apple, peeled, cored and finely chopped
1 tsp. cornstarch dissolved in 1 Tbl. water


In large saute pan over medium heat add oil.  Add red onion, garlic, ginger and pepper flakes; saute for about 5 minutes stirring constantly.  Add cherries, brown sugar, salt and pepper.  Stir in 1 cup water, cover and cook about 5 minutes.


Add apple to mixture and cover cook about 8 minutes or until apple is tender.  Stir in cornstarch and cook over high heat, stirring until thickened about 1 minute.  Remove from heat and stir in vinegar, cool before serving or storing.  Refrigerate. This is great on grilled chicken or pork.

"Even if I knew that tomorrow the world would go to pieces,

I would still plant my apple tree."  Martin Luther

Love, love, love Chocolate Pumpkin Cake - a friend of mine Ethel years ago (early 80's) made the most wonderful pumpkin chocolate chip tea bread which I have adapted into a cake making a few changes.

3/4 cup butter, soft

1 1/2 cups sugar

1/2 cup brown sugar, packed

2 eggs

1 tsp. pure vanilla extract

2 1/2 cup all purpose flour

1 tsp. baking powder

1 tsp. baking soda

1 tsp. cinnamon

1 1/2 tsp. pumpkin pie spice

1 (15 oz) can solid pack pumpkin

1 cup semisweet chocolate chips (good quality)

1/2 cup dark chocolate chips (good quality)

In large bowl of electric mixer cream butter and sugars until light and fluffy.  Add eggs, one at a time beating well after each addition. Beat in vanilla.  Combine flour, baking powder, baking soda, cinnamon and pumpkin pie spice adding to creamed mixture.  Alternate adding pumpkin beating well after each addition. Fold in chocolate chips. 

In a well greased 10-inch bundt pan pour in batter.  Bake at 325 for about 1 hour 10 minutes or until pick inserted comes out clean.  Remove to cooling rack, let cool for about 15 minutes then run a knife around edges and remove from pan to serving plate.  To serve; add 1 cup heavy whipping cream to bowl, add 1 tsp. brandy extract and 1/4 cup powdered sugar whip until stiff peaks form.  Slice pieces of cake and add dollops whipped cream.

After Apple Picking - By Robert Frost

My long two-pointed ladder's sticking through a tree

Toward heaven still,

And there's a barrel that I didn't fill

Beside it, and there may be two or three

apples I didn't pick upon some bough.

But I am done with apple-picking now.

Essence of winter sleep in on the night

The scent of apples: I am drowsing off.

... there is much more to this beautiful poem and if you want to read
I suggest doing a web search.

Bon Appetit

"The Lord is near to all who call upon Him."

Psalm 145:18