Apple Cookbook (19 page)

7
. Cool slightly and spoon over the cupcakes or a warm cake.

Yield: 24 cupcakes

I
F YOU WERE TO SET OUT
to collect recipes for apple desserts, you could quite easily go berserk. In my opinion, only an encyclopedia can do justice to all the apple desserts in creation. After trying out more than I care to remember, I am still partial to the old-fashioned favorites — the crisps, crumbles, cobblers, and puddings. Although, when I’m in the mood for something a little fancier, I make crêpes or a fragrant soufflé.

These apple confections are not only for children at Halloween. Make them for any occasion or party, and you’ll find that they appeal to adults as well
.

10–12 small apples (Pink Lady, McIntosh, Honeycrisp, Ginger Gold, Cameo)

10–12 wooden craft sticks

1 cup chopped nuts (pecans, walnuts, or roasted peanuts), toasted

½ cup chocolate chips, chopped

½ cup (1 stick) butter

2 cups brown sugar

1 can (14 ounces) sweetened condensed milk

1 cup dark corn syrup

2 teaspoons vanilla extract

1 teaspoon ground cinnamon

1
. Wash and dry the apples well. Remove the stem of each apple, and make a small slit in the top with a sharp narrow knife; insert a craft stick into the slit.

2
. Combine the nuts and the chocolate chips on a large piece of wax paper; set aside on a work surface. Place another sheet of wax paper adjacent to the nut mixture.

3
. Melt the butter in a 2- to 3-quart pan over low heat. Stir in the sugar, milk, and corn syrup. Cook the mixture over medium heat, stirring regularly, until it reaches 245°F (the hard ball stage) on a candy thermometer. Remove the pan from the heat and stir in the vanilla and cinnamon.

4
. Dip the apples into the hot mixture, swirling until covered, or using a spatula or spoon to spread the coating evenly.

5
. While the coating is still hot, roll the apples in the nut and chocolate mixture. Stand the coated apples on the sheet of wax paper to allow the coating to cool and set, about 20 minutes.

Yield: 10 to 12 apples

Anything that tastes of molasses and ginger takes me right back to childhood. Whereas chocolate cookies and bars were not considered the best fare for school snacks, I was given unlimited freedom to eat ginger-snaps. My mother thought they were healthful, because they contained molasses, a source of iron
.

3 cups sifted all-purpose flour

1½ teaspoons ground ginger

1 teaspoon baking soda

½ teaspoon ground nutmeg

1 cup (2 sticks) butter, softened

1 cup brown sugar

2 eggs

½ cup molasses

¼ cup apple juice or cider

1
. In a medium-sized bowl, mix together the flour, ginger, baking soda, and nutmeg.

2
. In a large bowl, cream together the butter and sugar. Add the eggs and beat until combined.

3
. Beat in the molasses and apple juice.

4
. Stir in the flour mixture and beat until smooth.

5
. Cover and refrigerate for approximately 1 hour.

6
. Preheat oven to 375°F. Grease two large baking sheets.

7
. Using a tablespoon, drop the dough 2 inches apart onto the baking sheets. Bake for 10 minutes or until the cookies are lightly browned around the edges. Remove from the trays and cool on wire racks.

Yield: Approximately 40 cookies

The combination of apples and cinnamon is one of the all-time greats. If you like cinnamon, this recipe is bursting with it
.

½ cup (1 stick) plus 2 tablespoons butter

3/4 cup brown sugar

2 eggs

2 teaspoons vanilla extract

1/3 cup whole-wheat flour

2/3 cup sifted all-purpose flour

2 tablespoons plus 1¼ teaspoons ground cinnamon

1 teaspoon baking powder

½ teaspoon baking soda

1 large apple (Rome Beauty, Jonagold, Fuji)

½ cup raisins or dried cranberries

½ cup granulated sugar

1
. Preheat oven to 350°F. Grease and flour an 8-inch-square baking dish.

2
. Melt ½ cup of the butter in a 2½-quart saucepan. Remove from the heat and stir in the brown sugar.

3
. Beat in the eggs, one at a time. Add the vanilla.

4
. Stir in the whole-wheat flour. Sift in the all-purpose flour, 1½ teaspoons of the cinnamon, baking powder, and baking soda. Stir together.

5
. Peel, core, and dice the apple. Add to the batter with the raisins and stir to combine. Pour into the baking dish.

6
. Mix the remaining 2 tablespoons cinnamon and the granulated sugar. Sprinkle over the top of the batter.

7
. Melt the remaining 2 tablespoons butter and drizzle over the sugar and cinnamon.

8
. Bake for 30 minutes, or until a skewer inserted into the center comes out clean. Remove and cool in the pan on a wire rack. When cool, slice into squares.

Yield: 16 squares

If desired, substitute other dried fruits — such as raisins, cranberries, blueberries, or cherries — for the dates. Or use a cup of mixed fruits
.

1 cup brown sugar

½ cup (1 stick) butter, softened

2 eggs

1 cup sifted all-purpose flour

1 teaspoon ground cinnamon

½ teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon ground cloves

¼ teaspoon ground nutmeg

1 large apple (Mutsu/Crispin, Fuji, Jonathan, Winesap)

1 cup chopped dates

½ cup chopped walnuts

1
. Preheat oven to 350°F. Grease and flour an 8-inch-square baking dish.

2
. In a medium-sized bowl, cream together the sugar and butter until fluffy.

3
. Beat in the eggs, one at a time.

4
. Sift in the flour, cinnamon, baking powder, baking soda, cloves, and nutmeg. Stir to combine.

5
. Peel, core, and chop the apple. Stir the apples, dates, and walnuts into the batter. Pour into the prepared baking dish.

6
. Bake for 30 minutes, or until a skewer inserted into the center comes out clean. Cool in the pan on a wire rack. When cool, slice into squares.

Yield: 16 squares

A dessert applesauce, this is delicious all on its own
.

10 medium apples (any kind except Red Delicious or summer-harvested apples such as Lodi, Tydeman Red, Puritan)

3 tablespoons apple juice or cider

1/3 cup honey or ½ cup brown sugar

3 tablespoons butter

½ teaspoon ground cinnamon

½ teaspoon ground ginger

1
. Peel, core, and quarter the apples. Place in a large saucepan with the apple juice.

2
. Cover the pot and simmer for approximately 30 minutes, or until the apples are tender. Purée in a blender or food processor.

3
. Stir the honey, butter, cinnamon, and ginger into the warm apple purée.

Yield: About 5½ cups

When my daughter Wendy was in first grade (she graduated from college last year!), she brought home one of her teacher’s brownies in her lunch box. It was so wonderful, I asked for the recipe and still use it. Here it is
.

1 cup sugar

½ cup (1 stick) butter, at room temperature

1 egg

1 cup sifted all-purpose flour

1½ teaspoons baking powder

½ teaspoon baking soda

½ teaspoon ground cinnamon

¼ teaspoon ground nutmeg

1 large apple (Rome Beauty, Fuji, Mutsu/Crispin, Jonagold)

3/4 cup chopped walnuts

1 teaspoon vanilla extract

1
. Preheat oven to 350°F. Grease and flour an 8-inch-square baking dish.

2
. Cream together the sugar and butter in a medium-sized bowl.

3
. Beat in the egg.

4
. In another bowl, mix the flour, baking powder, baking soda, cinnamon, and nutmeg. Stir into the batter.

5
. Peel, core, and dice the apple. Add to the batter with the walnuts and vanilla. Stir to combine.

6
. Pour into the baking dish and bake for 30 minutes, or until a skewer inserted into the center comes out clean. Cool in the pan on a wire rack. Slice into squares.

Yield: 16 servings

So good and so easy, there’s no excuse not to make dessert from scratch — especially if you substitute apple-pie filling for fresh apple slices because you’ll knock almost 10 minutes off the preparation
.

1 cup granola

½ cup old-fashioned rolled oats

½ cup dark brown sugar

½ cup chopped walnuts or pecans

1 teaspoon ground cinnamon

½ cup (1 stick) butter

4 large apples (Winesap, Ida Red, Northern Spy, Braeburn)

1/3 cup pure maple syrup

1 tablespoon lemon juice

1
. Preheat oven to 400°F. Grease a deep 2-quart baking dish.

2
. In a medium-sized bowl, combine the granola, oats, sugar, walnuts, and cinnamon. Using your fingers, blend the butter into the mixture.

3
. Peel, core, and cut the apples into ¼-inch slices. Place in the baking dish and sprinkle with the maple syrup and lemon juice.

4
. Cover completely with the granola mixture and bake for 40 minutes, or until the apples are tender when pierced. Serve warm with ice cream, if desired.

Yield: 6–8 servings

There are pounds of blackberries for the picking on the hills behind my mother’s house in Argyll, Scotland. Although most are used for jam and jelly making, some find their way into dessert dishes such as this delectable one
.