ALL-AMERICAN APPLE PIE

For God so loved the world that he gave his one and only Son,that whoever believes in him shall not perish but have eternal live. John 3:16 (NIV)

1/4 cup packed light brown sugar
1/4 cup granulated sugar
1 tbsp. all-purpose flour
1 tsp. lemon zest -- grated
1/4 tsp. ground cinnamon
1/4 tsp. ground nutmeg
6 med. apples -- prepared as directed
1 cup raisins
1 pie crust (9 inch)
1 lg egg -- beaten
1 tsp. granulated sugar

Preheat oven to 425 F. Spray a 9-inch deep-dish pie plate with cooking spray. In a large bowl, combine brown sugar, granulated sugar, flour, lemon zest, cinnamon, and nutmeg. Mix together well.

Peel, core, and thinly slice apples. Add apples to sugar mixture; stir until coated. Stir in raisins. Spoon into prepared pie plate. Place piecrust on top of filling. Trim edges, pressing against edge of pan. Using a sharp knife, cut steam vents in piecrust. To glaze, lightly brush piecrust with beaten egg. Sprinkle with teaspoon of sugar. Bake until piecrust is golden brown, about 35 to 40 minutes. Place on a wire rack and cool for 30 minutes. Serve warm.

Source: Abigail’s Kitchen

PEANUT APPLE SALAD

4 to 6 apples
1 small can crushed pineapple
3/4 cup crushed peanuts
1 (8 oz.) carton of Cool Whip
1/2 cup sugar
1 tablespoon flour

Cut apples in bite-size portions, don’t peel. Drain the juice from the pineapple and mix with sugar and flour. Heat until it thickens and set aside to cool. Combine apples, pineapple and peanuts. When sauce has cooled, add to Cool Whip and mix with fruit. Will keep 3 to 4 days.

HOMEMADE APPLESAUCE

Let your microwave do the work. Simply peel, core and cut apples into chunks. Put into a covered microwave dish and cook for about 10 minutes on HIGH.

If you want to cook the sauce on your stove, be sure to add a little water to prevent sticking to the bottom of the pan. You will also need to stir frequently to evenly cook the sauce and prevent sticking. This method works great, but the microwave method is easier and less labor and attention intensive.

Use this rule of thumb for determining quantities:
1 large apple = 3/4 cup sauce
1 medium apple = 1/2 cup sauce
1 small apple = 1/3 cup sauce

Source: NY Apple Country

SPINACH-APPLE SALAD

Southern Living magazine describes this as: "A zesty curry vinaigrette, tossed with spinach and apples, and garnished with peanuts, raisins and toasted sesame seeds. To toast sesame seeds, place a small skillet over medium-high heat until hot; add seeds, and cook, stirring constantly, until lightly browned." Original recipe yield: 6 servings.

2/3 cup vegetable oil
1/3 cup white vinegar
1 tablespoon chutney
1 teaspoon salt
1 teaspoon curry powder
1 teaspoon dry mustard
9 cups torn fresh spinach leaves
3 cups diced Red Delicious apples
2/3 cup salted dry-roasted peanuts
1/2 cup raisins
1/3 cup sliced green onions
2 tablespoons sesame seeds, toasted

WHISK together first 6 ingredients; cover and chill, if desired.
COMBINE spinach and next 5 ingredients in a large bowl; toss with dressing. Serve immediately.

BAKED APPLES IN CIDER

Remove cores of 6 good-sized apples. Plug up the bottom of each and cut out V-shape at top. Insert into the top about 1 tablespoon of cinnamon Imperials (the little red-hot candies) and 1 tablespoon maple syrup. Place the apples in a dish and pour around the apples about 2 1/2 cups cider. Bake at 350 degrees, basting occasionally with the hot cider, until tender. Grate nutmeg on apples, and if you like, top off with whipped cream or ice cream.

Source: NC Dept. of Agriculture

APPLE POTPOURRI

1 cup dried apple slices
2 tablespoons ground cinnamon
1/4 cup whole allspice berries
10 (2") cinnamon sticks
2 tablespoons whole cloves
1/4 cup sumac berries
10 small pinecones
7 drops cinnamon oil

Combine all ingredients and place in a tight jar or tin. Shake every few days. Cinnamon oil has an extremely strong scent that intensifies as it is absorbed. Add additional oil if needed.

Source: CDKitchen.com

Charlene Davis is an experienced and published writer specializing in business, retail, e-commerce, weddings, parenting, spirituality, and food. For more recipes and cooking articles, visit her Busy Moms Recipes blog at http://busymomsrecipes.blogspot.com or sign up for her free newsletter at http://www.busymomsrecipes.com

Article Source: EzineArticles.com

Web recipes-on-the-net.com

3 Easy Baked Bean Recipes by Kara Kelso
3 Easy Vegetable Crockpot Dinners by Kara Kelso
3 Ways To Cook The Perfect Rice by Noraini Maskuri
A Great Baked Potato Recipe by Maria Glensworth
A Hill of Beans - Baked Beans That Is! by Arleen M. Kaptur
All About Italy's Spicy Marinara Sauce by Chris McCarthy
Apple and Brie Appetizer Soup! Delicious by Rachel Paxton
Apple Season - Great Recipes! by Charlene Davis
Artful Cooking (ebook package with over 14,000 recipes and over 190 bonus ebooks)
Baked Vegetable Side Dishes For Holiday Meals by Rachel Paxton
Best Recipes: Cherry Tomato Corn Salad by Donna Monday
Black Eyed Peas by Carol A Hill
Black-Eyed Peas - Not Only Lucky, But Healthy Too! by Sherry Frewerd
Boring Dinner? Save It With Sauce by Harriet Hodgson
Broccoli Soufflé And Dilled Yellow Squash by Michael Russell
Chili Mac Recipe - Old Fashioned Chili Mac by Brandy Summers
Chili's Restaurant Recipes by Jim Smithson
Choosing and Using Your Pumpkin by Diane Watkins
Classic Chicken Cacciatore Recipes by Joch Purn
Coconut Rice by Brian Smith
Cooking Recipe - Do You Fancy A Tasty Italian Meatballs On Spaghetti Recipe? by Sami Fab
Couscous Recipe by Andy Roberts
Easy Autumn Apple Recipes by Rachel Paxton
Easy Canned Pink Salmon Mousse by Cherie Gordon-Eales
Easy Home Made Hot Garlic Dill Pickles by Ken Miller
Easy Meal Ideas For Side Dishes by Debbie Madson
Easy Potato Recipes by Rachel Paxton
Easy Recipe - Spaghetti With Canned Tomato Mushroom Sauce by Steve Sim
Easy Recipe - Strawberry Pie by Jill Seader
Easy Spaghetti Recipes by Rachel Paxton
Fire Cracker Italian Sausage Pasta by Bek Davis
Four Pumpkin Recipes for Fall by Rachel Paxton
Fresh Pumpkin Recipes: 5 Great Ways to Use Fresh Pumpkin by Elizabeth Martyn
German Potato Macaroni Dish by David Jones
Grilled Rainbow Trout With Apricot Salsa by Luke Indran
How to Cook Lima Beans (aka Butter Beans) by Sarah Sandori
How to Make Gooey Grits Cake by Kori Puckett
How to Make Piccadilly's Delicious Carrot Souffle by Kori Puckett
Key Lime Heaven Cookbook - Recipes to Tantalize your Taste Buds
Make Your Own Herb And Spice Mixes by Lucinda Jenkins
Marmalade Recipe by Kit Heathcock
Munchkin Menus 'n More - Kids Cookbook No Parent Should be Without
Okra - A Vegetable or Not? by Liz Canham
Okra: It's Not Just for Gumbo Anymore by Karen Sieczka
Orange Marmalade Cake With Mixed Berries (A Sugar-Free Recipe) by Harriet Hodgson
Peach Crab Stacks with Wasabi Remoulade Sauce by News Canada
Pickles by Lara Velez
Red Beans and Rice Recipe by Maria Glensworth
Relish Your Relishes by Arleen M. Kaptur
Rice Cooking Basics with Almond Rice Recipe by John Bateman
Sanitation & Safety
Seafood Fettuccine Alfredo by Richard Massey
Simple Side Dish Recipes That Taste Like Mom Used To Make by Pam Cole
Sweet Potato Salads and a Soup! by Gabe Mirkin, M.D
The Delicious, Nutritious Sweet Potato by Laurie Barenblat
Turkey Potato Shells by Michael Russell

< Back to Apple Recipes