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 extractrobinettes peach ice cream recipe
  • 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         

                                       wholesome apple muffins                                                                                                                                                     


  • 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

apple cider vinaigrette

  • 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

Apple salad with candied bacon goat cheese

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.


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!

6 apples
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)
Caramel Sauce
Chopped Pecans

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.

BakedApplecropped11. 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!


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