Grandma Robinette's Recipe for Applesauce
12 medium-sized apples
1-1/4 to 1-1/2 c water
2 T butter
1/2 c sugar
Peel and cut apples into a large saucepan and add water. Boil for one minute then turn down heat and simmer with lid cracked, stirring often. When apples get mushy, turn off heat and cover tightly with lid. Wait 10 minutes then add butter and sugar. Sprinkle with cinnamon.
Peach Ice Cream by Mary Bethel Robinette
- 7 ripe peaches
- 1 c sugar
- 1/8 t salt
- 1/2 t almond extract
- 1 pint whipping cream, whipped
Peel, slice, and chop peaches until fine. Mix all ingredients except cream. Fold all into the whipped cream. Put in freezer, cover, and stir occasionally during freezing time. Peaches will settle to the bottom so you should stir maybe 3 times during freezing process. Remove from freezer about 20-30 minutes before serving.
Wholesome Apple Muffins (from MichiganApples.com)
- 1 ½ cups white whole wheat flour
- ½ cup sugar
- 1 tbsp. baking powder
- 1 tsp. cinnamon
- 2/3 cup apple juice
- 1/3 cup canola oil
- 1 egg
- 1 ¼ cup Robinettes Apples,* cored, peeled and finely chopped
- Topping: Mix together 1 tsp. sugar and 1 tsp. cinnamon in a small bowl; set aside.
Preheat oven to 375°. Spray muffin pan with vegetable cooking spray or line with baking cups.
In a medium bowl, combine flour, sugar, baking powder and cinnamon; blend well.
In a small bowl, combine apple juice, oil and egg; mix well.
Add apple juice mixture to dry ingredients and stir until moistened. Fold in chopped apples.
Fill muffin cups 2/3 full and sprinkle muffins with cinnamon sugar topping mixture; bake for 20 minutes or until golden brown. Cool 1 to 2 minutes before removing from pan. Makes 12 muffins.
*Suggested varieties from Robinettes: Empire, Gala, Braeburn, Jonathan, McIntosh, Northern Spy, or Paula Red
Apple Cider Vinaigrette (from MichiganApples.com)
- 2 cups fresh apple cider
- ½ teaspoons cracked black pepper
- ¼ cup apple cider vinegar
- ¼ teaspoon salt sprinkle of ground clove to taste
- ¼ teaspoon cinnamon
- ¼ cup sugar
- 1 and ¼ cup vegetable oil
Mix together all ingredients (except oil) until sugar is dissolved.
Yield: 8 servings @ 2 and ½ cups. Will refrigerate up to one week
Apple Salad with Candied Bacon and Goat Cheese (From MichiganApples.com)
Created by Diane Nemitz of Ludington, Michigan
- 6 slices bacon, diced
- 1 tablespoon maple syrup
- 1 tablespoon brown sugar
- 3 Robinettes honeycrisp apples, cut into one-inch dice
- 1/2 cup walnut halves, toasted
- 4 oz. goat cheese, cubed
- 3 cups baby arugula
- 2 tablespoons maple syrup
- 1/4 cup cider vinegar
- 1/4 cup extra virgin olive oil
- 4 Servings
Fry bacon until crisp, then drain off most of fat. Add maple syrup and brown sugar to pan, cook and stir until bacon is well coated with melted sugar. Remove from pan onto Silpat or parchment paper.
Combine remaining salad ingredients in a large bowl.
Whisk together dressing ingredients and toss with salad. Garnish with bacon.