Quick Apple and Sweet Potato Soup

Ingredients

1 tablespoon butter
1 tablespoon olive oil
2 stalks celery, chopped
1/2 cup chopped Vidalia onion
8 sprigs fresh thyme
Kosher salt and freshly ground black pepper
3 cloves garlic, smashed
1 teaspoon cinnamon
1/2 teaspoon allspice
1 teaspoon ground cumin
2 pounds sweet potatoes, peeled and cut into 1-inch chunks
4 Granny Smith apples, cored, peeled and cut into 1-inch chunks
4 cups vegetable stock
1 1/2 cups apple cider

Directions

In a large pot over medium heat add the butter and olive oil. Add the celery, onion, and thyme. Season with salt and pepper, then stir while cooking until the onions and celery are tender. Add the garlic, cinnamon, allspice, and cumin. Stir and cook until fragrant, about 5 minutes. Add the sweet potatoes and apples stirring to coat them with the contents of the pot. Add the vegetable stock and apple cider and then cover. Simmer for 20 to 25 minutes or until tender.

In batches, carefully puree the contents of the pot in a blender or use an immersion blender. Taste and season with salt. Serve warm or chilled.

When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

Source

Maple, Apple & Cheddar Pie

Ingredients

Pastry for a Double-Crust Pie
1/2 cup sugar
2 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
5 cups thinly sliced peeled apples, such as Jonathan or McIntosh (5 medium)
1 1/2 cups shredded white cheddar cheese (6 ounces)
6 tablespoons maple syrup
1 tablespoon whipping cream
1/4 cup toasted chopped pecans (optional)

Directions

1. Heat oven to 375 degrees F. Prepare Pastry for a Double-Crust Pie. On a lightly floured surface, slightly flatten one portion of dough. Roll dough from center to edge into a 12-inch circle. Wrap pastry circle around rolling pin; unroll into a 9-inch pie pan or plate. Ease pastry into pie pan without stretching it; set aside.

2. For the filling, in a bowl, stir together sugar, flour, cinnamon and salt. Add apples; toss to coat. Add cheese and 4 tablespoons of the maple syrup; stir to combine. Transfer to pastry-lined pie pan. Drizzle with cream.

3. Trim pastry even with edge of pie pan. Roll the remaining dough into a 12-inch circle. Cut slits in pastry. Place pastry circle on filling; trim pastry to 1/2 inch beyond edge of pie pan. Fold top pastry edge under bottom pastry. Crimp edge as desired. Cover edge of pie with foil to prevent over browning.

4. Bake at 375 degrees F for 40 minutes. Remove foil. Bake about 20 minutes more or until apples are tender and pastry is golden brown. Transfer to a wire rack. Brush with 2 tablespoons maple syrup. If desired, sprinkle with pecans. Cool for 1 hour. Serve slightly warm.

Source

Apple Cheesecake

Ingredients

For the Crust
1-1/2 cups graham cracker crumbs
1/2 cup sugar
1/3 cup butter, melted

For the Apple Topping
1/2 cup sugar
1/2 cup lemon juice
1 tablespoon flour
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg
6 medium to large Granny Smith or other baking apple,
peeled, cored and thinly sliced

For the Filling
3 8-ounce packages of cream cheese
3 eggs
3/4 cup sugar
1-1/2 teaspoons vanilla extract
1/2 cup apple topping

Directions

For the Crust, combine the three ingredients and press onto the bottom and about 1-1/2 inches up the sides of a 9-inch springform pan; chill in the refrigerator so the butter will set and hold the crust together.

For the Topping, place sugar, lemon juice, flour, cinnamon and nutmeg in a Dutch oven or large, deep frypan; whisk ingredients together well.

Add apples; bring to a boil, stirring often because the flour needs the boil to thicken all the juices, both from and sugar and lemon juice and from the apples as they cook.

Cover and simmer about 15 minutes or just until apples are tender. Gently stir as needed.
Remove from the heat and cool to room temperature.
Preheat your oven to 350°F.

Set aside about 1/2 cup of the topping to incorporate into the filling and refrigerate the rest until needed.

For the filling, Mix cream cheese, eggs, sugar and vanilla until well blended.

Chop up any large pieces of the reserved topping so it will distribute evenly through the filling. Otherwise, it will create holes.

Add the reserved apple topping to the filling and mix well.

Pour the filling into your chilled crust.

Bake in the preheated oven for 50 minutes. Turn the oven off and prop open the oven door. Leave the cheesecake in the oven for an additional 60 minutes.

Cool cheesecake to room temperature, and chill four hours or more.

Top with your apple topping.

Apple Crisp

Ingredients

4 baking apples, peeled, cored and sliced in medium size wedges
1 1/2 tbs. sugar
1 tsp. cinnamon
3/4 cup melted butter
1 cup flour
1 cup sugar
pinch of salt

Directions

Peel the apples and slice them in medium size wedges and place in a large bowl. Sprinkle the apples with the 1 1/2 tablespoon and cinnamon. Toss the apples to coat. Combine the melted butter, flour, sugar and salt. Toss with your hands to form a crumbled mixture. Grease a 9 inch pie plate with butter and lay down the apples. Spread the crumble mixture over the apples and bake at 350 degrees fahrenheit for 45 - 50 minutes. Let cool and serve with vanilla ice cream if you desire.

Source: Family Recipe

Jewish Apple Cake

Ingredients

6 cups peeled and thinly sliced Granny Smith apples (about 3 large)
1 1/2 cups, plus 5 tablespoons, granulated sugar, divided
4 teaspoons cinnamon
3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
4 eggs
1/2 cup light brown sugar
1 cup vegetable oil
1/2 cup orange juice
2 1/2 teaspoons vanilla extract

Directions

1. Preheat oven to 350F. Grease, sugar and flour a 10-inch Bundt or tube pan.

2. Combine apple slices with 5 tablespoons granulated sugar and cinnamon; set aside.

3. Combine flour, baking powder and salt in a bowl and set aside.

4. Beat eggs with remaining granulated sugar and brown sugar. Add vegetable oil, orange juice and vanilla; beat well. Gradually blend in flour mixture and mix until well blended (about one minute).

5. Pour one third of the batter into the pan. Top with half the apple slices, draining off any liquid. Pour in half the remaining batter and top with remaining apple slices. Top with remaining batter, making sure the apples are covered.

6. Bake 55 to 60 minutes, until the top turns golden brown and a knife inserted near the center comes out clean. Let cool 10 minutes in pan. Turn out onto a wire rack and let cool completely.

Source

I made this for my father's birthday, his mother makes great apple cake so he found this recipe and I made it for him.

Taffy Apple Salad

Ingredients

1 egg
1/3 cup honey
1 tbs. flour
1 3/4 tbs. cider vinegar
1 (8 oz.) can crushed pineapple, drained (save juice)
4 large apples (cut and unpeeled)
1 (8 oz.) container whipped topping
1 1/2 cup peanuts (crushed)

Directions

Beat egg in small saucepan. Add flour, honey, pineapple juice (as needed) and vinegar. Stir and cook over low heat until it looks like pudding. Refrigerate until cold. Fold whipped topping into pudding mixture. Mix together pineapple, apples and 1 cup of the peanuts. Pour into serving dish. Sprinkle with remaining peanuts. Refrigerate before serving.

Source: American Beekeeping Federation

Peanut Butter Apple Pie

Last Christmas I took a classic staple of pumpkin pie and made peanut butter pumpkin pie. This year I did the same with apple pie and made peanut butter apple pie. Both recipes are from Lee Zalben, who wrote the Peanut Butter and Company Cookbook which I love!

I did not venture to making my own crust because I am not that ambitious yet so I took help from the Pillsbury Dough Boy. One day I will make my own crust, maybe after if I decide to go to culinary school, which I was brainstorming the idea with my mother.

If I went to culinary school I would want to study in France or NYC, big difference. I could make this into a hobby, or second career when I retire, I am not entirely sure but it is something I would be interested in.

The peanut butter filling was heaven when I tasted an apple dipped in it. What else can be any more great than melted peanut butter, butter, and brown sugar? Peeling the apples was the worst but cutting them was a lot of fun. The sound of the crisp cool apple being cut by the knife was therapeutic.

Ingredients

6 Granny smith apples, peeled and sliced
1 cup natural peanut butter (I used PB&Co. Old Fashioned Smooth)
1/4 cup unsalted butter
1 cup light brown sugar
1/2 teaspoon salt
1/2 cup heavy cream
1/4 all purpose flour
1/4 cup granulated sugar
1 pkg. pre-made pie crustr

Directions

1. Preheat your oven to 450°F.

2. Place the peanut butter, butter, brown sugar, and salt in a small saucepan and heat on a very low flame and stir until well combined. Remove from heat and add the cream. Mix until smooth and set aside. Let cool.

3. Place the apples in a large bowl and sprinkle the flour on top of the apples and toss with your hands until the apples are well coated.

4. Place the peanut butter filling in the pie shell. Place the apples in the filling one at a time, pressing down so that they become immersed in the filling. Periodically press down on the apples to allow the filling to rise. Continue until all of the apples are incorporated into the filling. Sprinkle the granulated sugar on the top of the pie.

5. Place the pie in the oven and bake at 450°F for 10 minutes. Lower the heat to 350°F and bake for an additional 50 to 60 minutes until the top is golden brown.

Note: Cover the edges of the crust with strips of aluminum foil to protect the crust from burning. Remove the strips during the last 20 minutes of baking.

Source

Apple Coffee Cake with Crumble Topping and Brown Sugar Glaze

Ingredients

Cake:
1 stick plus 2 teaspoons unsalted butter
1 1/2 cups packed light brown sugar
2 large eggs
2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup sour cream
1 teaspoon pure vanilla extract
2 cups peeled, cored and chopped apples

Crumble Topping:
1/2 cup packed light brown sugar
1/2 cup all purpose flour
1/2 teaspoon ground cinnamon
4 tablespoons unsalted butter, softened

Brown Sugar Glaze:
1/2 cup packed light brown sugar
1/2 teaspoon vanilla extract
2 tablespoons water

Directions
Preheat the oven to 350 degrees F. Lightly grease a 13 by 9-inch glass baking dish with 2 teaspoons of the butter.

In a large bowl, cream together the remaining stick of butter and sugar until light and fluffy. Add the eggs 1 at a time, beating after the addition of each. In a separate bowl or on a piece of parchment, sift together the flour, baking soda, cinnamon, and salt. Add to the wet ingredients, alternating with the sour cream and vanilla. Fold in the apples. Pour into the prepared baking dish, spreading out to the edges.

To make the topping, in a bowl, combine the sugar, flour, cinnamon, and butter, and mix until it resembles coarse crumbs. Sprinkle the topping over the cake and bake until golden brown and set, 35 to 40 minutes. Remove from the oven and let cool on a wire rack for at least 10 minutes.

To make the glaze, in a bowl, combine the sugar, vanilla, and water and mix until smooth. Drizzle the cake with the glaze and let harden slightly. Serve warm.

Source

Review: Made this for my Dad's birthday. It reminded all of us of our Nanny's apple cake. It was really moist the texture was great. A nice crumbly topping on top with a nice moist cake.