50¢
APPLES
Distributed by:
USU Extension Salt Lake County
Salt Lake County Government Center
2001 South State Street, Room S1200
Salt Lake City, UT 84190-2350
Utah State University, Utah Counties and the U.S. Department of Agriculture cooperating
Utah State University is an equal opportunity affirmative action employer.
Revised 10/01
TABLE OF CONTENTS
HISTORY AND ORIGIN OF THE APPLE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page 1
AN APPLE IS DELICIOUS IN MORE THAN ONE WAY . . . . . . . . . . . . . . . . . Page 2
DO YOU KNOW... . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page 2
KNOW YOUR APPLES . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page 2
SELECTING . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page 2
NUTRITIONAL VALUE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page 2
BUYING GUIDE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page 3
DRYING APPLES . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page 3
APPLE LEATHER . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page 3
APPLE JUICE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page 5
CANNING . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page 5
FREEZING . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page 5
QUICK APPLE TIPS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page 6
APPLE HOME STORAGE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Page 6
RECIPES . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Apple Crumb Pie . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Apple Pie . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Plain Pastry . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Oil Pastry (Lower in Cholesterol) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Apple Graham Cracker Delight . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Apple Crisp . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Cinnamon Apples . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Applets (Apple Candy) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Apple Strudel Muffins . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Page 7
Page 7
Page 7
Page 7
Page 8
Page 8
Page 8
Page 9
Page 9
Page 9
Cinnamon Apple Rings . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Fresh Apple Cake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Ebleskiver (Danish Apple Pancakes) . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Applesauce Oatmeal Muffins . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Baked Apple Pudding . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Savory Apple Stuffing . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Apple Yam Pineapple Casserole . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Apple Salad . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Quick Caramel Apples . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Baked Apple . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Hot Apple-Punch . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Apple Centerpiece . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Revised by: N. Jean Kobayashi, Home Economist
Recipes tested by: Helen Kunze
History and Origin of the Apple: Wade Bitner, Extension Horticulturist
Page 10
Page 10
Page 10
Page 11
Page 11
Page 11
Page 12
Page 12
Page 12
Page 13
Page 13
Page 13
9/94
HISTORY AND ORIGIN OF THE APPLE
The apple is the most familiar of all temperate-climate fruits and is grown throughou t the world
in innumerable varieties. Most scientists agree that the first apples grew in the Caucasus and
were probably a cross between Asiatic and European crab apples. From this beginning,
whenever people moved they took the app le with them . Apples were ide ntified by the Greek
writer Homer, the Roman writer Pliny and others. The French learned how to graft and espalier
apples. The Huguenots fled France in 1865 and took th e apple with them to England, Holland,
Switzerland, and America.
American orchards were planted by seed for cider produc tion and not for variety. The colonists
grapes succumbed to disease drying up their s upply of wine. Apples grew well in this new land
and hard cider soon became th e drink of choice by colonists. William Endicott, the first
governor of the Massachusetts Bay colony wa s also an orchardist who grew hundred s of trees.
George Washington grafted espalier trees on his estate. Others became interested in varieties
and Rhode Island Greening and Newtown Pippin became recognized before 1825.
Colonists learned that some apples could be stored and eaten months later without being
pickled, dried or preserved. However, many were dried, the peels and cores were made into beer
and the beer’s froth was rich in yeast which was used to make bread. Every colonist wanted an
apple barrel.
In 1872, more than 1,000 varieties of apples were listed as available. By 1 892, USD A listed only
735 and the number dwindled to about 100 today. Apple trees start with dwarfing rootstocks
which can be mixed with m ost varieties for any orchard application. New varieties becoming
popular are Gala and Fuji. Trees are planted closer together and trained sm aller to increase
production to 2,000 boxes per acre. This planting method has made Washington State the
largest producer of apples in the USA. They produce 70-100 million boxes each year. Utah
apples are equal if not better in quality, but not produced in the same volume as in Washington.
Wade Bitner, USU Extension Horticulturist, Salt Lake County-1998
Page 1
AN APPLE IS DELICIOUS IN MORE THAN ONE WAY
DO YOU KNOW ...
! Types and kinds of apples?
! How to select apples?
! Which apples are best for cooking, eating, baking, and for sauce?
! How to freeze, dry, and can apples?
! The use of apples in a variety of ways?
! Apples can be a theme for parties and decorations?
KNOW Y OUR APPLES
For General Use: McIntosh, Jonathan, Granny Smith, Golden Delicious, Gala,
Jonagold, Fuji, Braeburn
For Baking:
Red Rome, Jonagold, Braeburn, Golden Delicious
For Cooking:
Jonathan, McIntosh, Jonagold
For Pies:
Gravenstein, Golden Delicious, Jonathan, Red Rome
For Fruit Bowls:
Red Delicious, Golden Delicious, Jonathan, Fuji, Braeburn,
Cameo, Pink Lady
SELECTING Buy firm apples with bright, sparkling color. Good color indicates
full flavor. Rough, reddish-brown skin (russeting) on part of the apple will not
affect eating quality or flavor.
Delicious (Red):
Striped to solid red. Rich, mellow and sweet flavor. It has an
elongated shape with five knots at the blossom end. A
favorite for fresh eating and salads. Not recommended for
pies or cooking.
Golden Delicious:
Attractive yellow. Rich, tangy, and sweet flavor. Similar in
texture and shape to red delicious. An excellent all-purpose
apple used for fresh eating, salads, baking, and sauce.
Jonathan:
Solid bright red. Tart, tender, and juicy. Sweet flavor when
cooked. An all-purpose apple used for fresh eating, salads,
pie, sauce, and freezing.
Red Rome:
Red with red stripes, shallow cut around stem. Firm,
medium tart to sweet taste. Best for baking and cooking,
also for salads. Holds its shape when baked because of thick
skin.
NUTRITIONAL VALUE Apples are among the most appealing of fruits. They
have a low calorie content of 75 to 85 calories depending on the size of the apple.
They provide quick energy while the high fiber content provides a "filled-up"
feeling. Apples contain very little sodium. They are a source of Vitamin A and C,
thiamin, riboflavin and niacin, small amounts of calcium, phosphorous,
potassium and some copper, iron, and manganese. The amount of Vitamin C you
Page 2
get from an apple will vary depending on when and how you eat it. A large
summer apple furnishes 22 milligrams of Vitamin C if eaten whole but only 14
milligrams if peeled. A large fall or winter apple has 14 to 15 milligrams of
Vitamin C if eaten whole, but only 5 to 7 milligrams if peeled. After storage, the
Vitamin C drops as much as half. Apples are a very good source of soluble fiber.
They are 85 percent water, so apples are a very good thirst quencher.
BUYING GUIDE
1 lb. apple =:
2 large, 3 medium or 4 or 5 small or 2 cups peeled, sliced or
diced fruit.
2 lbs. apples =:
6 to 8 medium size is enough for one 9 inch pie.
1 bushel apples=: 40 lbs. or 20 to 24 quarts applesauce; or 30 to 36 quarts
apple slices.
DRYING APPLES
Varieties:
Jonathan, Golden Delicious, Red Delicious, Red Rome and
Gravenstein are good varieties to dry. Use apples that are
mature but not soft.
Preparation:
Wash, core, peel if desired. Cut into slices or rings 1/8 - 1/4
inch thick.
Pretreatment:
Use any one of the following pretreatments:
A. Drop apples in a solution of 1 tablespoon ascorbic acid
dissolved in 1 gallon of water. Drain. Spices such as
cinnamon or nutmeg may be added to the ascorbic acid
solution.
B. Drop apples into a solution of 2 tablespoons sodium
bisulfite (NOT sodium bisulfate) to 1 gallon water. Drain
and dry with a paper towel to absorb as much moisture as
possible.
C. Steam blanch 5 minutes.
Drying Procedure:
Spread apples in a single layer on net or drying rack if drying
in sun. Apples should be leathery with no moisture when cut
and squeezed. Store in a cool, dark, dry place tightly packed
in bottles or cans with tight fitting lids. When using a
dehydrator, maintain temperature at a 145oF. for optimum
drying temperature to retain nutritive value, color, and
prevent spoilage.
Test for Dryness: Cool before testing. Apples should be soft and pliable, no
moist area in center when cut. Check USU Cooperative
Extension Bulletin Home Drying of Fruits and Vegetables.
APPLE LEATHER
Page 3
Wash and quarter apples. It is not necessary to peel them. Steam or cook the
apples to soften, using a small amount of water to prevent sticking. Puree in
blender.
Apple leather is good flavored in a variety of ways. Combine apples with orange
juice. Sweeten with honey using 1 teaspoon to 2 cups puree. Add cinnamon or
nutmeg or cloves or vanilla (¼ teaspoon to 2 cups puree). Coconut or nuts do not
store well.
Spread 2 cups of puree on a cookie sheet covered with plastic wrap or on a dryer
tray covered with plastic wrap. If the leather is dried in the oven, the temperature
should be 140oF. to 150oF. with the door open slightly.
When dry, remove from plastic. Cut into 4x8 inch or similar pieces. Wrap in a
clean piece of plastic wrap. Store in dark, cool, place. Stand rolls in jar or can
with tight lid.
APPLE JUICE
Apples yield a low amount of juice. Unless you have free or inexpensive apples, it
doesn't pay to make your own juice. With a good press, a bushel of apples will
yield about 2 gallons of cider. If you have a juicer, steam your apples for
applesauce or apple butter and have some juice too. Extract the juice from the
apple peelings and cores either in a juicer or jelly bag. Use the juice for jelly or
syrup.
CANNING
Apples: Peel, core, and cut apples into pieces or slices. To prevent darkening,
drop cut apples into a solution of 1 gallon water to 2 tablespoons each of salt and
vinegar (as described under drying pretreatments). Do not soak more than 15
minutes. Drain then boil for 5 minutes in a light, sugar syrup. Pack apples in hot
jars. Add the syrup (the apples were cooked in) to ½ inch of jar top. Process
pints and quarts in boiling water bath for 20 minutes at 0-1,000 ft.; 25 minutes at
1,001-3,000 ft.; 30 minutes at 3,001-6,00 ft. and 35 minutes above 6,000 ft.
(USDA Home Canning Guide, 1992).
Applesauce: Make applesauce sweetened or unsweetened. Heat to simmering.
Pack hot applesauce to ½ inch of jar top. Process quarts in boiling water bath for
20 minutes at 0-1,000 ft.; 25 minutes 1,001-3,000 ft.; 30 minutes 3,001-6,000 ft.;
and 35 minutes above 6,000 ft. Process pints in a boiling water bath for 15
minutes 0-1,000 ft.; 20 minutes 1,001-3,000 ft.; 20 minutes at 3,001-6,000 ft.
and 25 minutes above 6,000 ft. (USDA Home Canning Guide 1992).
FREEZING
Page 4
Varieties:
Golden Delicious, Gravenstein and Jonathan are good varieties to
freeze.
Preparation:
Peel, core, and slice apples into salted water (2 tablespoons salt to
a gallon water) for no more than 15 minutes. Drain. To retard
darkening, steam 1½ to 2 minutes or blanch 2 minutes. Cool in
cold water then drain. Pack in sugar using 1 pound sugar to 5-7
pounds apple slices or 1 cup sugar to 10-12 cups slices. Sprinkle
sugar evenly over slices; let stand and stir carefully to coat each
slice with sugar solution. Place in containers and freeze. For
unsweetened pack, omit sugar. Good for use in pies and cooked
desserts.
Peel, core, and slice apples into syrup (2 cups sugar to 4 cups
water). Add ½ teaspoon ascorbic acid to each quart of syrup.
Freeze.
Peel, core, and slice apples into salted water. Drain. Steam or
blanch and cool. Place in syrup and freeze. These methods are
good to prepare apples for use in uncooked desserts or fruit
cocktail.
To use frozen apples in pies, partially thaw and drain, then
sweeten with ¼ to ½ cup sugar. Mix sugar with spices and flour
or other thickener since frozen apples are more juicy than fresh.
It is best to freeze pies after they are baked. They will keep 6
months in the freezer. An unbaked pie will keep 3 months.
Prepare pies as usual, cool baked pies quickly. Place in freezer
and wrap after pie is frozen.
QUICK APPLE TIPS
For calorie counters who crave a treat,
remember a medium apple (2½ inches in
diameter) is only 90 calories.
an accompaniment. 1 part horseradish to 4
parts applesauce is delicious with pork
roast.
To keep apples from discoloring, place
slices in a pan of cold water with a pinch of
salt for each whole apple used, or sprinkle
generously with fresh lemon juice.
Apples and onions: Saute McIntosh or
Granny Smith apples cut in rounds with an
equal amount of thinly sliced purple onions
in butter until very soft and caramelized.
Serve with pork chops.
Serve grated raw apple with lemon juice as
Slice bright red apples (do not peel) and
Page 5
spread with cream cheese or Camembert
and serve after the dessert at dinner.
Puree equal parts grated apple and plain
yogurt in blender for a quick soup.
Spread apple slices with peanut butter for a
children's snack.
When apples start to shrivel, wash them
and place the wet apples in a plastic bag,
close the bag and place them in the
refrigerator to crisp again.
Use thin slices of apple between potato
slices to add a new taste to scalloped
potatoes.
When apples have been stored and become
shriveled, use for pies, cobblers, or
applesauce.
APPLE HOME STORAGE
If days and nights are cool, apples can be stored in an insulated box in the garage. One way to
insulate a box is to place a smaller box inside a larger box, fill the space under and around the
smaller box with crumpled newspaper and cover with newspapers, a rug, or a blanket.
Apples can also be stored in a straw-lined pit or sunken barrel. If the temperature remains
below 10oF., above mentioned methods do not work and apples will freeze.
Page 6
RECIPES
Saturated Fat
4g
Cholesterol
0 mg
Sodium
276 mg
Total Carboh ydrate
63 g
Dietary Fiber
3g
Protein
3g
Vitamin A 2%
Vitamin C 14%
Apple Crumb Pie
½ cup butter
½ cup light brown sugar, firmly packed
1 cup flour
In place of pastry top crust, sprinkle apple filling
with crumb mixture. Bake at 400oF. for 45 to 55
minutes. Serve warm w ith ice cream or pass a
pitcher of cream for pouring over pie.
Amount per
Serving
Total Fat
12 g
Saturated Fat
7g
Cholesterol
31 mg
Sodium
120 mg
Total Carboh ydrate
19 g
Dietary Fiber
0g
Protein
2g
Vitamin A 9%
Vitamin C 0%
Mix flour and salt. Cut in shortening with pastry
blender to size of peas. Sprinkle 2 tablespoons of
water at side of mixture and gently blend w ith
fork. Push moistened ball to side and add water
as before until all flour is moistened. Form into
two balls, one slightly larger for bottom crust.
Flatten largest ball on lightly floured surface, and
roll from cente r to edges until c inch thick and
10 inch circle. Fit pastry into pie pan, trimming
edges even with rim of pan. Fill w ith apple
mixture, roll ou t top crust, and fo ld in half,
cutting slits in top crust. Place over pie, trimming
½ inch beyond rim. Tuck top crust under lower
crust and flute to fasten layers together.
3%
Apple Pie
6 to 8 tart apples, pared, cored, thinly sliced
(6 cups)
¾ to 1 cup sugar
2 tablespoons flour
¾ teaspoon ground cinnamon
¾ teaspoon ground nutmeg
Pie pastry
Amount Per Serving
Calories 282
Calories from Fat 173
Percent Total Calories From:
Fat 62%
Protein 5%
Carb. 34%
Nutrient
Amount per
Serving
Total Fat
19 g
Saturated Fat
3g
Cholesterol
0 mg
Sodium
144 mg
Total Carboh ydrate
24 g
Dietary Fiber
0g
Protein
3g
Vitamin A 0%
Vitamin C 0%
If apples lack tartness, sprinkle with 1 to 2
tablespoons lemon juice. Com bine dry ingredients
and mix gently with apples. Fill pastry lined 9
inch pie plate with apple mixture. Add top crust,
sprinkle with sugar and cut slits to allow steam to
escape. Bake at 400oF. for 15 minutes then
reduce to 350oF. and bake 45 minutes longer.
NOTE: One quart bottled apple pie filling may be
used for one pie (prepared as directed in USDA
Home Cannin g Guide).
Amount Per Serving
Calories 406
Calories from Fat 141
Percent Total Calories From:
Fat 35%
Protein 3%
Carb. 62%
Nutrient
Total Fat
Amount per
Serving
16 g
8%
2 cups flour
½ teaspoon salt
b cup shortening
5 to 7 tablespoons ice water
% Daily
Value
18%
36%
10%
5%
6%
0%
Iron
Iron
Plain Pastry
Amount Per Serving
Calories 189
Calories from Fat 105
Percent Total Calories From:
Fat 56%
Protein 4%
Carb. 41%
Nutrient
19%
0%
11%
21%
12%
% Daily
Value
24%
Page 7
% Daily
Value
30%
15%
0%
6%
8%
0%
Iron
2%
Apple Crisp
Oil Pastry (Lower in Cholesterol)
5-6 apples, pared and sliced
1 cup sifted flour
½ cup sugar (granulated and brown sugar
combined)
½ teaspoon salt
1 teaspoon baking powder
1 unbeaten egg
a cup melted margarine or shortening
½ teaspoon cinnamon
Whipped cream
2 cups flour
½ teaspoon salt
½ cup salad oil
5 tablespoons cold water
Mix flour and salt. Pour oil and water in cup, do
not stir. Add to flour mixture, stir lightly with
fork. Form into two balls. Place each ball between
waxed paper (12 inches squ are) and roll dough to
circle rolling from center. Peel off top layer of
paper and place dough into pie plate, paper side
up. Peel off paper. Finish crust as directed for
plain pastry. NOTE: Over mixing or rolling of
dough results in tough crust.
Place apples in a buttered 9-inc h square pa n. Mix
flour, sugar, salt, baking powder, and egg
together. Pour margarin e or shortenin g over all
ingredients. sprinkle cinnamon on top. Bake for
30 minutes in 350oF. oven. Serve with whipped
cream.
Amount Per Serving
Calories 234
Calories from Fat 126
Percent Total Calories From:
Fat 54%
Protein 6%
Carb. 41%
Nutrient
Amount per
Serving
Total Fat
14 g
Saturated Fat
2g
Cholesterol
0 mg
Sodium
144 mg
Total Carboh ydrate
24 g
Dietary Fiber
0g
Protein
3g
Vitamin A 0%
Vitamin C 0%
Amount Per Serving
Calories 572
Calories from Fat 189
Percent Total Calories From:
Fat 33%
Protein 4%
Carb. 63%
% Daily
Value
21%
9%
0%
6%
8%
0%
Iron
Nutrient
Amount per
Serving
Total Fat
21 g
Saturated Fat
5g
Cholesterol
65 mg
Sodium
593 mg
Total Carboh ydrate
90 g
Dietary Fiber
5g
Protein
6g
Vitamin A 20%
Vitamin C 24%
2%
Apple Graham Cracker Delight
16 cinnamon flavored graham crackers
Applesauce
Whipped cream
Use 4 graham crackers for each serving. Spread a
generous amount of applesauce on 3 of the
crackers. Stack them like a layer cake. Frost
stack with whipped cream. Chill at least 20
minutes. Makes 4 servings.
Amount Per Serving
Calories 272
Calories from Fat 78
Percent Total Calories From:
Fat 29%
Protein 7%
Carb. 64%
Nutrient
Amount per
Serving
Total Fat
9g
Saturated Fat
3g
Cholesterol
11 mg
Sodium
400 mg
Total Carboh ydrate
44 g
Dietary Fiber
1g
Protein
5g
Vitamin A 3%
Vitamin C 0%
% Daily
Value
13%
17%
4%
17%
15%
3%
Iron
11%
Page 8
% Daily
Value
32%
26%
22%
25%
30%
21%
Iron
7%
Nutrient
Amount per
Serving
Total Fat
5g
Saturated Fat
0g
Cholesterol
0 mg
Sodium
3 mg
Total Carboh ydrate
30 g
Dietary Fiber
0g
Protein
3g
Vitamin A 0%
Vitamin C 1%
Cinnamon Apples
6 apples
1 cup sugar
6 cloves
2 tablespoons cinnamon candy drops
1½ cups water
Red food coloring
Core and pare apples. Stick with cloves. Cook
sugar, water , and cinnam on drops and small
amount of red food coloring 5 minutes. Add
whole apples and cook very slowly until tender,
basting often with syrup in pan. Cool, serve with
meat or combine with fruit salad.
Amount per
Serving
Total Fat
1g
Saturated Fat
0g
Cholesterol
0 mg
Sodium
3 mg
Total Carboh ydrate
64 g
Dietary Fiber
4g
Protein
0g
Vitamin A 2%
Vitamin C 20%
2%
Apple Strudel Muffins
% Daily
Value
1%
1%
0%
0%
21%
16%
Iron
Iron
2 cups flour
½ cup sugar for batter
3 teaspoon baking powder
1 teaspoon sa lt
½ cup butter or margarine
2 teaspoon grated lemon rind
1 egg
b cup milk
¼ cup chopped walnu ts
2 tablespoons sugar (for topping)
1 cup diced apples
Amount Per Serving
Calories 267
Calories from Fa t 8
Percent Total Calories From:
Fat 3%
Protein 1%
Carb. 96%
Nutrient
% Daily
Value
7%
2%
0%
0%
10%
2%
Sift flour, sugar, baking powder, and salt into
large bowl. Cut in butter with pastry blender.
Measure ½ cup for topping. Set aside. Stir apples
and 1 teaspo on lemon r ind into mixtu re in bowl.
Beat egg well, stir in milk. Add all at once to the
apple mixtur e. Stir lightly and spo on into mu ffin
tins. Blend crumb mixture with 1 teaspoon lemon
rind, walnuts, and the 2 tablespoons sugar,
sprinkle over muffin batter.
3%
Applets (Apple Candy)
2 tablespoon s unflavored ge latin
½ cup finely mashed applesauce
¾ cup applesauce
2 cups sugar
1 cup broken walnuts
1 tablespoon vanilla
Amount Per Serving
Calories 335
Calories from Fat 140
Percent Total Calories From:
Fat 42%
Protein 6%
Carb. 52%
Nutrient
Amount per
Serving
Total Fat
16 g
Saturated Fat
8g
Cholesterol
60 mg
Sodium
555 mg
Total Carboh ydrate
44 g
Dietary Fiber
1g
Protein
5g
Vitamin A 10%
Vitamin C 3%
Soak gelatin in cold applesauce for ten minu tes.
combine r est of applesauc e with sugar a nd boil
five minutes. Add gelatin and boil five minutes
more stirring constantly to prevent sticking.
Remove from heat, add nutmeats and vanilla.
May add food coloring if desired. Spray 4x8 inch
pan with oil and pour mixture into pan spreading
in even layer. Refrigerate and when set, cut into
squares 1x2 inches and roll in powdered sugar.
This candy keeps well in a cool place.
Amount Per Serving
Calories 175
Calories from Fat 42
Percent Total Calories From:
Fat 24%
Protein 6%
Carb. 70%
Page 9
% Daily
Value
24%
40%
20%
23%
15%
2%
Iron
3%
Amount Per Serving
Calories 316
Calories from Fat 103
Percent Total Calories From:
Fat 33%
Protein 5%
Carb. 63%
Cinnamon Apple Rings
18 tart apples
6 cups sugar
3 cups water
1 (9 oz.) pkg. red cinnamon candies
Nutrient
Cut cored, pared apple in rings. Combine sugar,
water cinnamon candies, and food coloring. Bring
to a boil; boil 3 minutes. Add apples to syrup;
cook until transparent. Pack in hot jars. Cover
with syrup; seal. Process in boiling water bath for
35 minutes. Remove jars from canner and
complete seals unless closures are self-sealing
type. Makes 4 pints.
Amount per
Serving
Total Fat
11g
Saturated Fat
2g
Cholesterol
0 mg
Sodium
347 mg
Total Carboh ydrate
49 g
Dietary Fiber
2g
Protein
4g
Vitamin A 6%
Vitamin C 6%
% Daily
Value
1%
1%
0%
0%
32%
16%
Iron
2%
Fresh Apple Cake
2
2
1
1
4
cups flour
teaspoons baking soda
teaspoon each salt, nutmeg, and cinnamon
cup walnuts finely chopped
large tart apples peeled, cored and grated or
chopped
½ cup margarine
2 cups sugar
3 egg whites or two whole eggs
1 teaspoon va nilla
Cream together margarine and sugar, add eggs
and mix well. Add vanilla and dry ingredients and
stir well to blend. Add apples and nuts and stir to
mix. Batter will be stiff. Spoon into greased 9x13
inch pan and spread evenly. Bake in 350oF. oven
for 45 minu tes or until toothp ick inserted in
center comes out clean. ma kes 12 to 15 servings.
3%
2 cups flour
2 tablespoons sugar
1 teaspoon baking soda
1 teaspoon cardamon
½ teaspoon salt
½ cup sour cream
1 cup milk
2 eggs (separated)
Amount Per Serving
Calories 395
Calories from Fa t 6
Percent Total Calories From:
Fat 2%
Protein 0%
Carb. 98%
Amount per
Serving
Total Fat
1g
Saturated Fat
0g
Cholesterol
0 mg
Sodium
1 mg
Total Carboh ydrate
97 g
Dietary Fiber
4g
Protein
0g
Vitamin A 2%
Vitamin C 19%
Iron
Ebleskiver
(Danish Apple Pancakes)
NOTE: Drop rings in slightly salted water before
cooking to keep them from discoloring. This
recipe was tested with Jonathan apples, but other
tart varieties may be used.
Nutrient
% Daily
Value
18%
8%
0%
14%
16%
6%
Combine dry ingredients, add egg yolks, milk and
sour cream and beat un til well blended. F old in
stiffly beaten egg whites. Heat ebleskiver pan,
drop ½ teaspoon butter in each bowl. Add 1
teaspoon ba tter to each bow l and cook un til
bubbles begin to pop then turn with knitting
needle or fork but do not pierce. Cook until done.
NOTE: May add a small piece of cooked apple or
scant ½ teas poon applesa uce on top of ba tter in
each cup before cooking or m ay serve with
applesauce, cooked sliced apples, apple jelly or
syrup.
Amount Per Serving
Calories 1554
Calories from Fat 412
Percent Total Calories From:
Fat 26%
Protein 13%
Carb. 61%
Nutrient
Amount per
Serving
Total Fat
46 g
Saturated Fat
17 g
Cholesterol
504 mg
Sodium
649 mg
Total Carboh ydrate
236 g
Dietary Fiber
1g
Protein
50 g
Vitamin A 30%
Vitamin C 6%
Page 10
% Daily
Value
70%
87%
168%
27%
79%
3%
Iron
27%
Applesauce Oatmeal Muffins
Muffins
1½ cups flour
1 cup oatmeal
¾ teaspoon cinnamon
1 teaspoon baking powder
¾ teaspoon baking soda
1 cup applesauce
½ cup brown sugar
½ cup low fat milk
3 tablespoon s vegetable oil
1 egg white
Amount Per Serving
Calories 358
Calories from Fat 115
Percent Total Calories From:
Fat 32%
Protein 4%
Carb. 64%
Nutrient
Amount per
Serving
Total Fat
13 g
Saturated Fat
1g
Cholesterol
0 mg
Sodium
79 mg
Total Carboh ydrate
57 g
Dietary Fiber
2g
Protein
4g
Vitamin A 1%
Vitamin C 10%
% Daily
Value
20%
7%
0%
3%
19%
9%
Iron
4%
Savory Apple Stuffing
Topping
¼ cup oatmeal
1 tablespoon brown sugar
1 tablespoon margarine
c teaspoon cinnamon
½ cup chopped celery and leaves
1 cup chopped onion,
2 tablespoons chopped parsley
c cup oil
4 cups tart apples, diced, peeled
¼ cup brown sugar
¾ teaspoon salt
¼ teaspoon crumbled sage
¼ teaspoon marjoram
¼ teaspoon thyme
¼ teaspoon pepper
2 cup toasted bread crumbs
Heat oven to 400oF. Line 12 medium muffin cups
with baking liners. Combine dry ingredients. Add
combined moist ingredien ts and mix until just
moistened. Fill muffin cups dividing batter into
12 cups. Combine topping ingredients and
sprinkle evenly over batter. Bake 20 minutes or
until golden brown. Serve warm.
Amount Per Serving
Calories 174
Calories from Fat 47
Percent Total Calories From:
Fat 27%
Protein 8%
Carb. 65%
Nutrient
Amount per
Serving
Total Fat
5g
Saturated Fat
1g
Cholesterol
0 mg
Sodium
104 mg
Total Carboh ydrate
28 g
Dietary Fiber
0g
Protein
4g
Vitamin A 1%
Vitamin C 1%
% Daily
Value
8%
4%
0%
4%
9%
1%
Iron
5%
Baked Apple Pudding
6 apples grated with peeling
1½ to 2 cups sugar
½ cup vegetab le oil
2 egg whites
2 cups flour
1 teaspoon baking soda
1 teaspoon cinnamon
½ cup chop ped walnuts (optional)
Cook celery, onion, parsley in butter for 5
minutes. Add apples, brown sugar, salt, sage,
marjoram, thyme, and pepper. Cook, stirring for
5 minutes. Add bread crumbs. Use as stuffing for
pork chops or spare ribs or poultry. Makes about
4 cups.
Amount Per Serving
Calories 188
Calories from Fat 43
Percent Total Calories From:
Fat 23%
Protein 8%
Carb. 69%
Nutrient
Amount per
Serving
Total Fat
5g
Saturated Fat
1g
Cholesterol
1 mg
Sodium
409 mg
Total Carboh ydrate
33 g
Dietary Fiber
1g
Protein
4g
Vitamin A 2%
Vitamin C 9%
Mix sugar and apples, let stand 10 minutes. Add
rest of ingredients and blend well. Spray 9x13
dripper pan with oil. Pour batter in pan and bake
30 minutes at 350oF.
Page 11
% Daily
Value
7%
3%
0%
17%
11%
6%
Iron
10%
Apple Yam Pineapple Casserole
Casserole
1 (15 oz.) can slic ed or crushed pineapple
6 medium yams cooked to tender and peeled
6 apples peeled, co red and sliced th in
Sauce
¼ cup melted margarine or butter
½ cup sugar
½ cup brown sugar
2 cups pineapple juice or water (reserved)
4 tablespoons cornstarch
Drain juice from pineapple and reserve juice.
Layer apples, yams, and pineapple in 9x13 inch
baking pan. Combine ingredients for sauce and
cook until thick, about 10 minutes, stirring
constantly to pre vent sticking. Pou r over apple
mixture and bake 1 hour in 350oF. oven.
Amount Per Serving
Calories 259
Calories from Fat 59
Percent Total Calories From:
Fat 23%
Protein 1%
Carb. 76%
Nutrient
Amount per
Serving
Total Fat
7g
Saturated Fat
1g
Cholesterol
0 mg
Sodium
71 mg
Total Carboh ydrate
49 g
Dietary Fiber
3g
Protein
1g
Vitamin A 8%
Vitamin C 39%
% Daily
Value
10%
5%
0%
3%
16%
13%
Iron
5%
Apple Salad
2 pkgs. cherry J ello
2 cups boiling water
1 can (6 oz.) frozen orange juice
1½ cups apple sauce
1 can ma ndarin oran ges, drained (op tional)
Lettuce greens
Whole cloves
Cream cheese
Whole pecans
Amount Per Serving
Calories 62
Calo ries from Fat 2
Percent Total Calories From:
Fat 3%
Protein 4%
Carb. 93%
Nutrient
Amount per
Serving
Total Fat
0g
Saturated Fat
0g
Cholesterol
0 mg
Sodium
6 mg
Total Carboh ydrate
14 g
Dietary Fiber
0g
Protein
1g
Vitamin A 3%
Vitamin C 39%
% Daily
Value
0%
0%
0%
0%
5%
1%
Iron
1%
Quick Caramel Apples
6
6
1
3
to 8 wooden sticks
to 8 medium apples
(14 oz.) pkg. ca ramels
tablespoons water
Insert sticks in apples. Melt caramels in top of
double boiler over simmering water. Add water
slowly, blending until smooth. leaving caramel
mixture over hot water, dip apples into caramel
mixture. Twirl apples so all sides are covered.
Place on waxed paper sprinkled with powdered
sugar to cool. Sto re in refrigerator if weather is
humid. Makes 6 to 8 serving s.
Amount Per Serving
Calories 274
Calories from Fat 44
Percent Total Calories From:
Fat 16%
Protein 3%
Carb. 81%
Nutrient
Amount per
Serving
Total Fat
5g
Saturated Fat
3g
Cholesterol
1 mg
Sodium
96 mg
Total Carboh ydrate
56 g
Dietary Fiber
3g
Protein
2g
Vitamin A 2%
Vitamin C 14%
Dissolve Jello in water. Add orange juice, then
applesauce. Stir. Add mandarin oranges. Pour
into individual sa lad molds. (Pu nch cups give
effect of ½ apple.) When firm, unmold on lettuce
greens and top with whole clove to resemble a
half apple. For surprise, add a ball of cream
cheese and pecan into center of Jello when
partially set.
Page 12
% Daily
Value
8%
13%
0%
4%
19%
12%
Iron
5%
Nutrient
Baked Apple
Select firm, medium-sized apple. Red Rom e is a
good variety. Wash and core. Put in a bakin g dish
and fill cavity with sugar and spice. Allow ½ cup
sugar and ¼ teaspoon cinnamon or nutmeg to 6
apples. Add ½ teaspoon of butter (optional), on
top of sugar, to each apple. Cover bottom of dish
with boiling water, and bake covered in hot oven
400 oF. until soft, basting often with syrup in dish.
Serve hot or cold with cream.
Amount Per Serving
Calories 214
Calories from Fat 24
Percent Total Calories From:
Fat 11%
Protein 1%
Carb. 88%
Nutrient
Amount per
Serving
Total Fat
3g
Saturated Fat
1g
Cholesterol
5 mg
Sodium
20 mg
Total Carboh ydrate
47 g
Dietary Fiber
4g
Protein
0g
Vitamin A 4%
Vitamin C 19%
% Daily
Value
4%
7%
2%
1%
16%
16%
Iron
2%
Amount per
Serving
Total Fat
0g
Saturated Fat
0g
Cholesterol
0 mg
Sodium
2 mg
Total Carboh ydrate
30 g
Dietary Fiber
0g
Protein
0g
Vitamin A 1%
Vitamin C 19%
% Daily
Value
0%
0%
0%
0%
10%
0%
Iron
1%
Apple Centerpiece
A warm , traditional, red-ap ple centerpiece is
assembled on a wooden base. Cut and sand a
piece of scrap wood to size, or buy a finished
wooden plaque from a craft store. Hammer four
2½" nails through from the bottom of the wood,
spiking onto th em four polish ed apples carefu lly
selected for perfect shape. Use an apple corer to
make a 1" deep hole in the top of each apple.
Place tall candles in the holes. Trim with sprigs of
greenery or assorted dried flowers. (This base can
be reused at other festive occasions by
substituting seasonal fruits or vegetables for the
apples--artichok es, peppers, orna mental gou rds.)
Hot Apple-Punch
1 gallon apple cider or apple juice
1 (6 oz.) can frozen lemonade concen trate
1 (6 oz.) can frozen orange juice concentrate
1 quart of water or more to taste
½ cup brown sugar
1 tablespoon whole cloves
1 tablespoon whole allspice or two sticks
cinnamon
Tie spices in bag. Add to combined ingred ients.
Cover and simmer gently for 20 minutes. (May
use slow cooker or crockpot to keep hot.)
Remove spice bag and discard. Serve hot. Makes
about 24 cu ps of punch. N OTE: May o mit
lemonade, orange juice, and sugar and heat juice
with spices or with 2 tablespoons cinnamon
candies.
Amount Per Serving
Calories 123
Calories from Fa t 2
Percent Total Calories From:
Fat 2%
Protein 1%
Carb. 97%
Page 13