Apple Laced Sauerkraut

What You Need:

 

1 medium sweet onion, sliced

3 TBSP butter

2 Golden Delicious apples, peeled and shredded

1 TBSP lemon juice

1 (8 oz.) can sauerkraut, rinsed and drained

1/2 C apple juice, unsweetened

1 tsp. caraway seed

1/2 tsp. fennel seed, crushed

 

How to Make It:

 

Place the butter in a large skillet over medium heat.

Allow the butter to completely melt.

Add the onion.

Brown the onion 15 minutes.

Place the shredded apple in a mixing bowl.

Add the lemon juice and toss to coat.

Place the apples in the skillet with the onion.

Add the sauerkraut.

Pour in the apple juice.

Stir in the caraway and fennel seed.

Bring the mixture to a rapid boil.

Reduce heat, cover and continue cooking 15 minutes.

 

Serves 4

 

This is a great side dish for any pork recipe.  To make it a full meal brown some polish sausage slices in a little bit of butter and add to the sauerkraut mixture 5 minutes before it has finished cooking. 

Mom and Pop’s Apple Malt

What You Need:

 

4 oz. brandy

3 oz. apple cider

1/4 C caramel sauce

2 pints vanilla ice cream

Whip cream

Pecans, toasted and chopped

 

How to Make It:

 

Pour the brandy and apple cider into a blender.

Add the caramel sauce and vanilla ice cream.

Blend on high until very smooth.

Pour into glasses.

Top with the whip cream and toasted pecans.

Serve immediately.

 

Serves 4

 

This malt can be made for children just leave out the brandy and change the cider to 6 oz.  Be sure to use apple cider and not apple juice because juice makes the malt a little runny. 

Baked Apple Raisin Wedges

What You Need:

 

2 TBSP brown sugar, firmly packed

1/2 tsp. cinnamon

1/4 C raisins

1 Gala apple, cored, peeled and sliced

3/4 C all purpose flour

3/4 C milk

4 eggs

2 TBSP butter, melted

 

How to Make It:

 

Place the brown sugar and cinnamon together in a large mixing bowl.

Toss to combine well.

Add the raisins.

Toss the apple slices in the mixture to completely coat.

Heat the oven to 350 degrees.

Spray a 9 in pie plate with a non stick cooking spray.

Place the apple raisin mixture into the pie plate.

Bake 12 minutes.

Remove and set to the side while making the topping.

Place the flour into a large mixing bowl.

Pour in the milk.

Add the eggs and melted butter.

Fold together with a rubber spatula until the flour is completely moistened.

Pour the mixture over the top of the apple raisin mixture.

Set the oven temperature to 450 and allow the oven to heat.

Bake 15 minutes or until the top is a golden brown.

Remove from the oven.

Cut into wedges.

 

Serves 8

 

The topping will puff up while baking but when removed from the oven will settle back down on top of the filling.  Sprinkle with a little powered sugar for a special treat. 

Grandma’s Old Fashioned Apple Crumb Cake

What You Need:

 

2 eggs

2 C sugar

1 1/2 C corn oil

2 tsp. vanilla extract

3 C all purpose flour

1/2 tsp. salt

1 tsp. baking soda

1 tsp. cinnamon

1/2 C pecan pieces

2 C Granny Smith apples, cored, peeled and chopped

1/2 C (1 stick) butter or margarine

1/4 C milk

1 C brown sugar

 

How to Make It:

 

Place the eggs in a large mixing bowl.

Add the sugar, corn oil and vanilla extract.

Stir well to combine all the ingredients being sure the sugar is completely moistened.

In a separate bowl sift together the flour, salt, baking soda and cinnamon.

Add the flour mixture to the egg mixture a little at a time being sure to stir after each addition.

When all the flour mixture has been added, continue stirring until completely moistened.

Stir in the pecan pieces.

Gently fold in the chopped apples.

Heat the oven to 350 degrees.

Grease and flour a large cake pan.

Pour batter into the cake pan evenly.

Bake 50 minutes or until toothpick inserted in the center comes out clean.

In a saucepan over low heat combine the butter, milk and brown sugar.

Bring mixture to a boil.

Continue boiling 2 minutes.

Pour mixture over hot cake and spread out evenly.

 

Serves 12

 

Any type of cooking apple will work in this recipe.

Candy Apple Salad

What You Need:

 

1 (4 oz.) box instant butterscotch pudding

1 (20 oz.) can crushed pineapple with juice

1 C dry roasted peanuts

1 (8 oz.) container whip topping

2 Red Delicious apples, cored and chopped

 

How to Make It:

 

Place the pineapple and its juice into a large mixing bowl.

Add the pudding mix and stir until completely combined.

Sprinkle in the nuts.

Add the whip topping and mix together from the bottom up with a rubber spatula until completely mixed together.

Fold in the chopped apples.

Cover and refrigerate 1 hour before serving.

 

Serves 4

 

Grapes and/or marshmallows call also be added to this salad for a special treat.

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