Candy Apple Jelly

With a hint of apple and cinnamon, this jelly spreads cheer from breads to bagels to muffins. Its rosy pink color looks lovely blushing through the food jars I save and decorate with fabric-covered lids.

Ingredients4 cups apple juice
1/2 cup red-hot candies
1 package (1-3/4 ounces) powdered fruit pectin
4-1/2 cups sugar

DirectionsIn a large saucepan, combine the apple juice, candies and pectin. Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar; return to a full rolling boil. Boil for 2 minutes, stirring constantly.
Remove from the heat; skim off any foam and discard any undissolved candies. Carefully ladle hot mixture into hot sterilized half-pint jars, leaving 1/4-in. headspace. Remove air bubbles, wipe rims and adjust lids. Process for 5 minutes in a boiling-water canner. Yield: about 6 half-pints.

Apple Cutout Sugar Cookies

Not only are these pretty cookies fun to serve, but they bake up delicate and flaky and taste wonderful. Even the dough is a treat to work with - so easy to roll out and cut.

Ingredients:
1-1/2 cups confectioners' sugar
1 cup butter, softened
1 egg
1-1/2 teaspoons vanilla extract
2-1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar

FROSTING:2 cups confectioners' sugar
1/4 cup light corn syrup
2 tablespoons water
Red and green food coloring

Directions:
In a large bowl, combine the first seven ingredients in order given and mix well. Chill dough 2-3 hours or until easy to handle.
Roll out on a lightly floured surface to 1/4-in. thickness. Cut with an apple-shaped cookie cutter dipped in flour. Place on greased baking sheets. Bake at 375° for 7-8 minutes or until lightly browned.
For frosting, combine sugar, corn syrup and water in a small bowl. Transfer three fourths of the frosting into another bowl; add red food coloring for apples. Add green food coloring to remaining frosting for stems. Frost cookies. Allow to sit overnight for frosting to harden. Yield: 4 dozen.

Apple Pie Ice Cream

"This cinnamon ice cream is loaded with fried apples, cookie crust, caramel, and walnuts! You won't believe this ice cream, it's elegant taste is rich and unique. It's sure to be everyone's favorite! Eat it as soon as you have mixed it, or keep it in the freezer for later. If you freeze it, let it thaw about 15 minutes before eating."

Ingredients8 oatmeal cookies, crushed
2 tablespoons melted butter, divided
2 large apples, peeled, cored and sliced
3 tablespoons white sugar
1 teaspoon ground cinnamon

3 cups whipping cream
1 1/2 cups half and half
1 cup white sugar
3 eggs, beaten
1 teaspoon vanilla extract
2 teaspoons ground cinnamon

1/4 cup chopped toasted walnuts
1/4 cup dulce de leche or caramel ice cream topping

DirectionsPreheat oven to 375 degrees F (190 degrees C).
Mix the crushed cookies with 1 tablespoon of melted butter, and press onto a baking sheet. Bake in preheated oven for 5 minutes, then remove, allow to cool completely, then crumble.
Melt the remaining 1 tablespoon of butter in a skillet over medium heat. Stir in the apples, 3 tablespoons sugar, and 1 teaspoon cinnamon. Cook until the apples have lightly browned, and the sugar has begun to caramelize, about 10 minutes. Remove from the pan, and allow to cool completely. Combine cream, half and half, 1 cup sugar, eggs, vanilla, and 2 teaspoons of cinnamon in a large bowl; mix to blend well. Pour into an ice cream maker ie, caramelized apples, and walnuts. Add the dulce de leche by the teaspoon while stirring to evenly distribute.

Caramel Apple Dessert

Ingredients4 to 6 medium apples, cut into wedges
1 jar (12 ounces) caramel ice cream topping
1 cup roasted chopped peanuts

Directions: Just before serving, cut apples and arrange on a platter or individual plates. heat caramel ice cream sauce according to package directions. Place peanuts in small bowl. To serve, dip apples in warm caramel sauce and then in chopped peanuts. Yield: 6 servings.

Caramel Apple Burritos

This recipe is fun to experiment with.

Ingredients3 large tart apples, peeled and sliced
10 caramels
5 flour tortillas (8 inches), warmed

Directions: Place apple slices in a saucepan; cover and cook over medium heat for 3-4 minutes or until tender. Reduce heat. Add caramels; cook and stir until caramels are melted. Spoon apple mixture off center on each tortilla; fold sides and ends over filling and roll up. Yield: 5 servings



Roasted Pork Loin Topped With Apples

2 tablespoons all-purpose flour
1 teaspoon salt
1 teaspoon dry mustard
1/4 teaspoon garlic powder
1 teaspoon caraway seed
1/2 teaspoon granulated sugar
1/4 teaspoon pepper
1/4 teaspoon dried leaf sage, crumbled
1 pork loin roast, bone in, about 4 to 5 pounds
1 1/2 cups applesauce
1/2 cup brown sugar, packed
1/4 teaspoon ground nutmeg
1/4 teaspoon salt

Preparation:

In small bowl, combine flour, 1 teaspoon salt, mustard, garlic powder, caraway seeds, sugar, pepper and sage; rub over roast. Cover and let stand for 30 minutes. Place on a greased baking rack, fat side up, in a roasting pan. Bake, uncovered, at 325° for 1 hour. Combine applesauce, brown sugar, nutmeg and 1/4 teaspoon salt; mix well. Spread over roast. Roast 1 hour longer or until internal temperature reaches about 160°. Let stand 10 to 15 minutes before slicing. Serves 8 to 10.

Apple-Kraut and Bratwurst Skillet

1 lb. fresh bratwurst
2 t. vegetable oil
1 med. onion, thinly sliced
1 med. apple, cored, cut into 12 wedges
1 lb. sauerkraut, drained (about 2 c.)
1/4 c. apple juice
Pepper
Cook bratwurst in oil over medium-low heat in large nonstick skillet 10 minutes or until browned on all sides; remove from heat and reserve. Add onion and apple wedges to skillet; cook and stir over medium heat 5 minutes or until lightly browned. Stir in sauerkraut, apple juice and pepper. Return bratwurst to skillet. Bring to a boil Reduce heat and simmer 20 minutes or until bratwurst is cooked through and juices run clear. Serves 4.

Traditional Turkey Dressing

(Makes enough for one medium sized turkey)
Ingredients:
2 loaves of sliced white bread
3 stalks celery
2 onions
2 apples
2 tablespoons sage
2 teaspoons salt
white pepper
turkey giblets
If the bread is not slightly dry, place slices on a rack in the oven at a low heat (200° F.) and dry with the oven door slightly open while you prepare the other dressing ingredients.
Remove the giblets and neck from inside the turkey. Put them in a pan with about 6 cups of water, bring to boil and simmer while you prepare the rest of the dressing.
Chop the onions and celery. Pour a little oil in a frying pan and sautee the onions and celery until the onions are translucent. Set aside.
The bread should be dry but not crisp by now. Cut the bread slices into 1 inch pieces and put in a large bowl. Mix in the onions and celery. Remove core, stem and blossom ends from the apples, chop into 1/2 inch pieces and add to the bread mixture. Add crushed sage, salt and white pepper. Mix well.
Remove the giblets from the pan of water and chop. Add these to the bread mixture. Add 2 beaten eggs and mix well. Add the giblet stock gradually, mixing it in, until the bread is moist but not wet.
Put the dressing in the turkey; fasten the openings together and roast.

Apple Quesadillas with Tomatillo Salsa

Tomatillo Salsa:
8 tomatillos, chopped
3 T. rice vinegar
3 T. olive oil
Salt to taste
Combine tomatillos, vinegar, oil and salt in small bowl.

Quesadillas:
4 (10-inch) flour tortillas
1/2 lb. Dill Havarti cheese, grated
4 apples, sliced thin
2 T. plus 2 t. butter for sautéing
Lay tortilla on work surface. Spread 1/4 of the cheese across 1/2 of a tortilla, then top cheese with 1 sliced pear. Fold over tortilla. Repeat with remaining tortillas, cheese and apples.
Melt 2 t. butter in skillet over medium heat. Sauté tortilla on both sides until cheese is melted and tortilla is crisp, 2 to 3 minutes per side. Repeat with remaining tortillas, melting 2 t. butter to sauté each. Cut each quesadilla into 4 wedges. Spoon Tomatillo Salsa over top and serve immediately. Makes 4 servings.

Cider Ham with Apples and Yams

1 c. apple cider plus 1 T. apple cider
1 T. Dijon mustard
1 T. chopped, peeled fresh ginger
1/2 t. ground cloves
Yam or sweet potato, peeled and thinly sliced
1 lb. lean ham steak
1 apple, peeled, cored, cut into small wedges
1 T. cornstarch
1/2 c. chives or green onion tops

Combine in large skillet 1 cup cider, mustard, ginger and cloves. Simmer. Add yam (or sweet potato) slices. Cover tightly, simmer for 15 minutes. Add ham steak, scoop yam or sweet potato slices over top of ham. Arrange apple wedges over all. Cover and simmer until apples are cooked through and ham is hot, 10 to 15 minutes.

Mix 1 T. cider with cornstarch in small bowl and stir until blended. Remove ham, yams (or sweet potatoes) and apple from skillet, using slotted spoon, and place together on platter. Add a spoonful of hot pan liquid into cornstarch mixture, make a smooth paste, then stir the paste into the remaining liquid in the skillet. Stir over medium heat, until liquid thickens slightly, about 1 minute.

Serve family style on platter with sauce drizzled over the ham, yams and apples or dish up onto four plates and spoon sauce over individual servings.
Serves 4.

Pork Chops and Apples

6 pork chops, cut 3/4 to 1-inch thick
2 T. melted butter or margarine
1 t. salt
1/8 t. pepper
1/2 c. apple juice
2 medium apples, cored and cut into 1/2-inch slices
1/3 c. raisins
Water
2 T. honey
1 t. Worcestershire sauce
1 1/2 t. cornstarch

Brown pork chops in butter or margarine. Season with salt and pepper. Add apple juice. Cover tightly and cook 30 minutes. Place an apple slice on each chop. Top with raisins. Cover and continue to cook slowly 30 minutes longer or until meat is done. Remove chops to heated platter. Add enough water to cooking liquid to make 1/2 c. Add honey, Worcestershire sauce and cornstarch. Cook, stirring constantly, until thickened and clear. Serve over pork chops.

ALL ABOUT APPLES

There are many types of apples ranging from small varieties, like the Cameo to very large varieties, like the Opalescent. Each variety has its own coloring, texture, and taste, which sets them apart from each other. Learn how easy it is to prepare and cook apples.

Whether you want to make apple butter or you just want a good apple to eat as a snack, there is sure to be one that will satisfy your needs. Select the right apple by checking our chart below. Let us show you how to prevent apples from browning when your recipe calls for fresh sliced apples where you want the apples to keep their fresh appearance. With our apple preparation guide,  we can also show you how to peel, core, and slice apples for all your apple recipes  whether you will be cooking apples or using them fresh.

An apple is a round or oval shaped fruit that is harvested from lower growing trees found in most of the temperate regions of the world. There are many types of apples. They are a fruit with a thin skin that may range in color from shades of green, yellow, and red or any combination of these. The flesh is generally off-white or cream colored and is very juicy. They are generally sweet flavored but may be slightly sour, tart, or even a bit bland depending on the variety. Some of the common varieties among the many types of apples are the Braeburn, Cortland, Fuji, Gala, Granny Smith, Golden Delicious, Red Delicious, Jonathan, Jonagold, McIntosh, and Pacific or Southern Rose.

Apples can be eaten plain, made into sauce or jelly, or they can be included in a variety of salads, meat dishes, pies, and other desserts. As a dried fruit, apples can be added to a variety of baked goods or in a fresh form, they can be used to produce juice, vinegar, cider, and alcoholic beverages, such as hard cider and apple brandy.

Some types of apples are available year round and some are only available at specific times of the year. The peak season for apples will vary with different varieties and locations where they are harvested. The best types of apples are those that are picked fresh from the tree. Fresh picked apples will have the best flavor and an extra crisp texture. For fresh picked apples, visit local apple farms and farmers' markets during the harvest season in your location.

How to Buy:
Buy apples that are brightly colored, firm, and free of bruises or damaged skin. If the flesh gives under pressure, the apple will be soft. The skin on the apple should be taut and show no signs of shriveling. Select individual apples over pre-bagged apples so that you can see what you are selecting and have an opportunity to smell the apples to make sure they have a fresh smell and are not musty. The different types of apples are graded according to their size and quality. The higher the grade, the more expensive the apple. The end use of the apple will determine the variety of apple you should buy.

Storage:

For best results, place apples in a perforated plastic bag, sprinkle with water and store in the coldest area of the refrigerator for 2 to 3 weeks. Apples give off a gas called ethylene that speeds up ripening, so they should be kept away from other fruits and vegetables to prevent them from ripening prematurely. Apples can be stored at room temperature for a short period of time but should be checked regularly because they will ripen more rapidly than if stored in the refrigerator. To store fresh picked apples for a long period of time, wrap them in paper and place folded side down in a single layer on a tray. Store in a cool, dark, dry place. The ideal temperature for storage is between 32°F and 40°F. Check frequently to see if any apples have begun to rot. Dried apples can be stored in a sealed plastic bag in the refrigerator for an indefinite period of time.

Choosing the Best Apple:The chart below can be used as a quick reference when deciding which apple will be best for your particular needs.

Variety of Apple	Fresh	Salad	Bake	Cook	Pie	Dried	Other
Ambrosia	X	X
Baldwin			X	X			Cider
Braeburn	X	X	X	X	X		Sauce
Cameo	X	X	X		X
Connell Red	X				X	X	Sauce
Cortland	X	X	X	X	X		Sauce
Crab Apples							Jelly & WineButter
Crimson Gold	X
Criterion	X	X	X		X		Sauce
Elstar	X	X	X		X		Sauce
Empire	X	X	X	X	X	X
Fireside	X	X	X	X	X	X
Fuji	X	X	X		X		Sauce
Gala	X	X	X		X	X
Ginger Gold	X	X	X				Sauce
Golden Delicious	X	X	X	X	X		Sauce
Golden Russet	X		X			X	Cider
Golden Supreme			X			X	Cider
Granny Smith	X	X	X	X	X		Sauce
Gravenstein	X		X	X	X		Sauce
Green Pippin			X		X		Sauce
Haralson	X	X	X	X	X	X	Sauce
Honeycrisp	X	X	X	X	X	X	Sauce
Honeygold	X	X	X		X		Sauce
Idared	X		X	X	X	X	Sauce
Jonagold	X	X	X	X	X		Sauce
Jonamac	X		X	X
Jonathan	X	X	X	X	X	X	Sauce
Keepsake	X		X		X
Lady	X						Sauce
Liberty	X		X	X	X		Dessert
Macoun	X		X		X		Sauce
McIntosh	X	X		X	X*		Sauce
Melrose	X	X	X		X
Mutsu	X		X	X	X		Sauce
Newton Pippin	X	X	X		X		Sauce
Northern Spy			X		X		Sauce
Northwest Greening			X	X	X		Sauce
Opalescent			X		X
Pacific Queen	X	X
Pacific Rose	X	X
Paula Red	X	X	X	X	X		Sauce**
Piñata!	X	X	X	X	X		Sauce
Pink Lady	X	X	X		X		Sauce
Pink Pearl	X		X		X		Sauce
Pink Sparkle			X		X
Prairie Spy	X	X	X		X		Sauce
Red Delicious	X	X
Redfree	X				X	X
Regent	X	X	X	X	X		Sauce
Rhode Island Greening	X		X	X	X		Sauce
Rome			X	X	X		Sauce
Sierra Beauty	X			X
Sonya	X	X	X	X	X		Sauce
Southern Rose	X	X
Spartan	X	X	X		X	X	Sauce
Splendor	X						Dessert
Spy Gold	X		X		X
State Fair	X	X		X	X		Sauce
Stayman	X	X	X	X	X
Sunrise	X		X		X
Sweet 16	X		X				Sauce
Wealthy	X		X	X	X		Sauce
Winesap	X	X	X		X		Sauce
Wolf River	X		X	X		X	Sauce
York Imperial			X	X	X		Sauce
Zestar	X		X		X		Sauce