Don't limit yourself this fall to just making apple pie with the abundant supply of apples flooding your home. There are a ton of great recipes you can experiment with that will leave your taste buds saying thank you. You can wake up with some yummy apple pancakes, or take an afternoon break with a delicious caramel apple.
Don't let your apples waste another minute sitting idle on your counter. Take a look at some great recipes that members of the DoItYourself.com forums recommend you try this fall.
Warning: Follow safe food handling procedures to prevent foodborne illnesses.
German Apple Pancake
(Also Known As Puff Pancake)
- 4 Apples, pared, cored and sliced
- 2 Tablespoons butter/margarine (I usually use 3)
- 1 cup flour
- 4 Tablespoons sugar
- 1 pinch of salt
- 3 eggs
- 1/2 cup milk (may need to add a little bit more if too batter too thick)
- cinnamon-sugar mixture
- 2-3 teaspoons butter
Cook apple slices in oven-proof frying pan over medium heat with 2 tablespoons margarine/butter, until slices are tender. Turn with spatula occasionally.
Sift flour, sugar and salt into mixing bowl. Stir eggs and milk together and then blend with dry ingredients. Beat with wooden spoon until smooth. Pour over hot apple slices in frying pan. Place frying pan in 425º oven for up to 20 minutes—check periodically after about 10 minutes. Test doneness by inserting a toothpick into center. When toothpick is removed and remains clean, pancake can be removed.
Dot pancake with remaining butter. Sprinkle with cinnamon-sugar mixture. Bake for an additional 3-7 more minutes. Serve immediately.
Chicken with Apples and Cranberries
Preparation time: 15 mins
Cooking time: 20 mins
- 1 green apple
- 1 teaspoon lemon juice
- 4 (4-6 oz.) fresh boneless, skinless chicken breasts
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/2 tablespoon vegetable oil
- 1/2 tablespoon unsalted butter
- 2 teaspoons water
- 1 teaspoon cornstarch
- 1/2 cup fresh cranberries
- 1/2 cup low-sodium chicken broth
- 1 tablespoon cooking sherry
- 1 tablespoon sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground allspice
Core and slice apple. Drizzle with lemon juice to coat and set aside. Trim chicken breasts of any visible fat, and sprinkle lightly with salt and pepper.
In a large nonstick skillet, heat oil and butter over medium heat and cook chicken, turning several times, until lightly browned, 4 to 5 minutes total. Transfer to a plate.
To the same skillet, add apples and cook, stirring frequently until barely tender, 2 to 3 minutes.
In a small bowl or glass, stir together water and cornstarch to blend. Add to apples with cranberries, chicken broth, brandy, sugar, cinnamon and allspice. Stir and bring to a boil.
Return chicken to skillet. Reduce heat to medium-low and simmer, uncovered, turning chicken several times, until sauce is thickened and cranberries pop—about 6 to 8 minutes. Adjust seasoning as desired.
Serving Size: 4
Cranberry Apple Braid (Bread)
- 8 large frozen rolls, thawed
- 2 tablespoons butter, softened
- 1 can apple pie filling (21 ounces)
- 1/2 cup chopped nuts
- 1/2 cup whole cranberry sauce
On a sprayed or floured surface, roll dough into a 12x14-inch rectangle. Spread butter on entire surface.
Place apple pie filling lengthwise down center third of dough. Spoon cranberry sauce on top of filling. Top with 1/2 cup chopped walnuts.
Make cuts from filling to dough edges at about 2-inch intervals. Alternating sides, fold strips at an angle across filling. Fold bottom edge towards filling and finish by stretching last strip and tucking under bottom end.
Using both hands, lift onto a cookie sheet sprayed with non-stick cooking spray. Let rise for 20-30 minutes.
Bake at 350°F for 25-30 minutes or until golden brown. Place on rack to cool. Drizzle with icing and sprinkle with additional chopped nuts
Apple Bread Pudding
- 4 cups soft bread cubes
- 1/4 cup raisins
- 2 cups peeled and sliced apples
- 1 cup brown sugar
- 1 3/4 cups milk
- 1/4 cup margarine
- 1 teaspoon ground cinnamon
- 1/2 teaspoon vanilla extract
- 2 eggs, beaten
- 1/4 cup white sugar
- 1/4 cup brown sugar
- 1/2 cup milk
- 1/2 cup margarine
- 1 teaspoon vanilla extract
Preheat oven to 350F. Grease a 7x11 inch baking dish. In a large bowl, combine bread, raisins and apples.
In a small saucepan over medium heat, combine 1 cup brown sugar, 1 3/4 cups milk and 1/4 cup margarine; cook and stir until margarine is melted. Pour over bread mixture in bowl.
In a small bowl, combine cinnamon, 1/2 teaspoon vanilla and eggs. Pour bread mixture into prepared dish and pour egg mixture on top.
Bake in preheated oven 40 to 50 minutes, until center is set and apples are tender.
Serve with warm vanilla sauce.
To make sauce
Combine sugar, 1/4 cup brown sugar, 1/2 cup milk and 1/2 cup margarine in a saucepan over medium heat. Bring to a boil, then remove from heat and stir in 1 teaspoon vanilla.
Old-Fashioned Apple Crisp
- 5 cups apples, peeled, cored, chopped
- 1/2 cup flour
- 2 cups brown sugar
- 1 cup oatmeal
Arranged peeled, cored and chopped apples in 8x8 baking dish or 9 inch pie plate. Combine remaining ingredients. Mix until it resembles coarse meal. Sprinkle over top of apples. Bake at 350 degrees F for about 30-45 minutes or until apples are tender.
Serve warm with ice cream, or half n half, or slices of sharp cheddar cheese.
Ultimate Caramel Apples
- 1 cup water
- 1 cup sugar
- 1/2 cup heavy cream
- 10-inch square piece of styrofoam
- 6 popsicle sticks or small wooden dowels
- 6 Red Delicious or Golden Delicious apples
- 3 ounces white chocolate
- 3 ounces semi-sweet chocolate, finely chopped
- 1/4 cup chopped nuts (optional)
In heavy-bottomed saucepan, combine water and sugar. Over low heat, stir mixture gently until sugar is completely dissolved. Increase heat to medium low and cook, without stirring, until mixture is a dark amber color.
Remove from heat and carefully stir in heavy cream (mixture will bubble up and spatter a bit, then subside.) Set aside to cool and thicken.
Cover styrofoam with waxed paper to catch caramel drippings (this will be a stand for caramel apples).
Insert popsicle sticks into bottom center of apples. Dip top half of each apple into thickened caramel. Insert bottom of popsicle sticks into styrofoam, allowing apples to stand upright so caramel runs down sides of each apple. Refrigerate to harden.
Meanwhile, melt white chocolate in top of double boiler above gently simmering water; stir until smooth. Transfer melted chocolate to pastry bag fitted with small writing tip.
Drizzle thin, random strips of white chocolate over each caramel apple. Repeat melting and drizzling with semi-sweet chocolate. Sprinkle with chopped nuts.
Amish Apple Crumble
- 1/2 cup sugar
- 2 Tbsp. butter
- 1 egg
- 1 cup flour
- 1/2 tsp. salt
- 1/2 tsp. baking powder
- 2 cups sliced apples
- 1/2 cup buttermilk
- 1/2 tsp. vanilla
- 1/2 tsp baking soda.
- 6 Tbsp. brown sugar
- 1 1/2 tbsp. flour
- 1/2 tsp. cinnamon
- 1 1/2 tbsp. butter.
Cream sugar and butter together; add eggs and mix.
Blend flour, salt and baking powder together and add to mixture. Mix soda with milk and vanilla; mix all together.
Add apple slices and pour batter into a buttered baking dish. In a separate bowl, combine brown sugar, flour, cinnamon and butter, mixing until crumb texture; sprinkle over apple batter.
Bake at 375 degrees for 35 to 40 minutes.
Serve hot with rich milk, half and half, or a scoop of ice cream.