So…how many of your favorite recipes look like this? 😀 Below is my favorite apple pie recipe…
I LOVE this pie…most excellent. It’s from Knudsen’s Cooking for Compliments, 1977. (They have an awesome cream puff recipe too…I’ll share that one later!)
French Apple Pie ~ This is apple pie with the a la mode built in!
1 cup sour cream, room temp
3/4 cup sugar
2 TBSP flour
1/2 tsp vanilla
Dash of salt
2-1/4 cups chopped, peeled apples
1/4 tsp grated lemon peel
1 unbaked pie crust (use your favorite recipe or store bought…shudder)
1/4 cup butter, room temp
1/2 cup sugar
1/3 cup flour
1 tsp cinnamon
Cut butter into sugar, flour and cinnamon.
Preheat oven to 450F (232C). Beat egg in large bowl, blend in sour cream, sugar, flour, vanilla and salt. Fold in apples and lemon peel. Pour into pie crust and bake 10 minutes. Reduce oven temperature to 350F (177C) and bake 30 minutes longer or until crust is golden brown. While pie is baking, prepare crumb topping. Sprinkle over the pie and bake 15 minutes more. Serve warm or cool.
The next two recipes are from Granny’s Apple Recipes ~ Parrish Pioneer Ranch, Oak Glen, CA. ~~~
Nadine’s Favorite Family Recipe…Nothing could be more beautiful than apple blossom time in Oak Glen or the fall when apple season is in full swing. The aroma of fresh apples amidst the beautiful wooded mountain scenery really helps a person unwind and recharge his soul.
Among my most cherished memories as a child and as an adult were my mother’s apple sauce cakes. They always made Christmas extra special and the aroma for weeks before, gave everyone the holiday spirit. Mom always made heart shaped or little loaves for her grandchildren and Christmas morning they were the most prized gifts under the tree.
Below is mom’s recipe that we would like to share with you,
Evelyn Hanson’s Apple Sauce Cake ~ this will make 2 cakes using loaf pans.
2-1/2 cups flour
1 tsp salt
1 tsp nutmeg, heaping
2 tsp cinnamon, heaping
1 cup shortening
2 cups sugar
2 tsp soda dissolved in
2 cups of hot apple sauce diluted in
1-1/2 cups of hot water
2 cups ground nuts (pecans are the best!…my insert!)
Cream shortening, add sugar, stir in apple sauce with soda dissolved in it. Sift flour, salt and spices together about 3 times. Add to apple sauce mixture. Add the nuts. Pour into greased floured loaf pans and bake in a moderate oven, 325F-350F for 1 hour.
1 cup granulated sugar
1/4 cup milk
Combine in a sauce pan, stir until it comes to a boil. Boil for 5 minutes exactly without stirring. Remove from heat, add flavoring (I’ve used vanilla, almond, lemon, and orange flavoring and I think I like the vanilla and the lemon the best) and 1 TBSP butter, beat together well. Pour over cake to glaze.
This is really good with pork chops or a pork roast ~
Spicy Apples and Red Cabbage
2 yellow onions, minced
1/4 cup butter
1 cup seedless raisins
3-1/2 to 4 lbs. red cabbage, cored and shredded
2 large apples, peeled, cored, and chopped
1 tsp mixed pickling spice
2 tsp salt
1/4 tsp pepper
3 TBSP sugar
1/4 cup cider vinegar
Saute onion in butter in large kettle until lightly browned, add raisins, cabbage and apple. Tie pickling spice in a wet piece of cheesecloth. Add to cabbage mixture. Season with salt and pepper. Cover and cook over low heat for about 45 minutes. Mix sugar and vinegar; stir into cabbage. Simmer for 5 minutes. Remove spice bag.
The next recipe is from my favorite cookbook ~ Cooking from the Quilt Country.
German Apple Pancakes ~ German Apple Pancakes are sometimes called puff pancakes and can be made without the apples. Either way, this is an unbeatable breakfast or luncheon dish and great for company.
2 large cooking apples such as yellow delicious or granny smith
1/4 cup butter
1 cup flour
1 cup milk
1 tsp vanilla
1/2 tsp salt
1/4 tsp grated nutmeg
Preheat oven to 475F. Peel, core, and very thinly slice the apples; you should have approximately 1-1/2 cups. Melt 2 TBSP of the butter over medium low heat in a small fry pan, and sauté the apples until they are just tender, about 3 minutes. Keep warm while preparing the batter. Place a 9″ or 10″ cast-iron skillet or very heavy ovenproof pan in the oven to heat for at least 5 minutes – the pan has to be VERY hot for this recipe to really work properly. When it is well heated, add the remaining 2 TBSP of butter to melt and put skillet back in oven; the butter should be very hot but not brown when you add the apples and the batter.
While the skillet is heating, place the flour, milk, vanilla, salt, and nutmeg in a blender, and whiz until smooth. Remove the skillet from oven, quickly arrange the warm sautéed apple slices over the melted butter, and pour the batter evenly over all. Bake for 15 minutes, reduce heat to 375F, and bake 10 minutes longer. The pancake will puff and climb up the sides of the pan. Sprinkle with powdered sugar, then cut in wedges and serve with maple syrup and crisp bacon.
NOTE: if you do NOT use apples, add 1/4 cup of butter to the hot skillet.