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
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.
Baked “Apple Crisp” Apples by The Seaside Baker (courtesy of US Apples)
A truly delectable dessert from The Seaside Baker: Warm baked apples topped with bourbon whipped cream, sweet caramel sauce, and crunchy pecans!
4 tablespoons butter
1/2 cup brown sugar
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
Crumble Topping Ingredients:
1/2 cup flour
1/4 cup oats
1/3 cup brown sugar
1/4 cup sugar
1/4 teaspoon salt
1/2 teaspoon cinnamon
4 tablespoons butter, chilled and cut into cubes
Bourbon Whipped Cream Ingredients:
1 cup cold heavy whipping cream
2 tablespoons sugar
1 teaspoon vanilla extract
1 tablespoon bourbon (optional)
1. Preheat oven to 375 degrees.
2. Cut the tops off of 4 apples and spoon out the flesh. Throw away the seeds and reserve the remaining flesh.
3. Peel and core remain 2 apples. Dice the two apples as well as the flesh from the 4 apples.
4. In a medium pan, melt butter.
5. Add diced apples, brown sugar, cinnamon and nutmeg.
6. Cook diced apples for 8-10 minutes, or until tender.
7. While diced apples are cooking, make the crumble.
8. In a bowl, combine flour, oats, brown and white sugar, salt and cinnamon and mix to combine.
9. Cut in cold butter using a pastry cutter or two knifes until pea sized clumps form.
10. Place hollow apples in a small baking dish.
11. Stuff apples with cooked diced apples.
12. Top apples with a generous spoonful of crumble.
13. Bake apples for 20 minutes or until tops are crispy.
14. To make the whipped cream, beat cold heavy whipping cream, sugar, bourbon (optional), and vanilla on high until stiff peaks form.
15. Place apples on plates, top with a dollop of bourbon whipped, drizzle with caramel sauce, and sprinkle with pecans. Enjoy!
Tags: Baked Apples, dessert
- See more at: http://www.usappleblog.org/baked-apple-crisp-apples-by-the-seaside-baker/#sthash.lDisZzMT.dpuf