CALLING ALL APPLE RECIPES!!!

It is about that time!!.  Apple season is upon us here in the Carolinas.  In a few weeks I will be heading up to Hendersonville and picking my yearly bushels of apples and using them for a variety of cooking and baking. I will get my HoneyCrisps, Mutsus(aka Crispin), Galas and Granny Smiths!! Then onto baking, canning and more!!

I WANT NEW RECIPES!! I am asking for my readers to submit their favorite apple recipe. I will publish every recipe sent in!  All I need is a source and background (where you first had it, or why it is a favorite etc)
You dont need to send in pictures unless you want to, I will just use standard apple stock picture)

I will personally try every apple recipe as well!!

RULES:

• each person can submit 2 recipes
• each recipe needs a source (i.e. Aunt Sally, Food Network, allrecipes.com, etc etc etc)
• a little side story about  this recipe to accompany it would be great. It makes the recipes a little more interesting, in my opinion. when did you first have this? How often do you make it? is it a family tradition? Family favorite?
• each recipe will be published and the reader will get credit. I will even link back to your blog if you like, just let me know.

these recipes will be published during the month of september.
To email me, go to my "About Me" profile section and click on it. There will be a button that says EMAIL.
whoomp, there it is.
cant wait!!!!!!!

Recipe 25: CREPES (breakfast or dessert)

SOURCE:  I LOVE Crepes. Absolutely love them.  So light and airy and eggy. Crepes are really one of those versatile things. They can be savory. They can be sweet.
When I lived in France for study abroad in College, I became ADDICTED to crepes.  There was this little crepes vendor in the underground tunnel of the roundabout in the main part of town.  Crepes a go go.  They were the most delicious things I have ever eaten in my entire life. Made fresh to order.
I came home and was determined to master the crepe.
Fillings are a personal choice.  I love anything sweet, as I have an insatiable sweet tooth. So pull out your crepe pan (or a small sautee pan if needed) and get ready to master those crepes!

BASIC CREPE RECIPE:

1 cup all purpose flour
1/2 cup water
1/2 cup milk
1/4 tsp vanilla
2 eggs
1/4 tsp salt
2 TBSP butter, melted.

In a bowl with an electric hand mixer beat the eggs, water, vanilla and milk. Gradually sift in flour, and salt, blending until all incorporated.
Gently fold in melted butter.

Lightly oil a sautee or crepe pan over medium heat.
ladle about 1/4 cup batter into the pan and tilt in circular motion  to coat the pan evenly.

cook about 2 minutes and flip over for another 30 seconds or so to finish cooking the other side.
Fill with desired fillings, roll and serve.


sweet Filling suggestions:  Cherry pie filling, apple pie filling, blackberry pie filling, pudding, nutella, peanut butter and jelly,  cream cheese and powdered cheese fluff

savory fillings suggestions:  cheese, sausage, ground beef, potatoes, onions, mushrooms, tomatoes

Recipe 24: PINEAPPLE ZUCCHINI BREAD (breads)

SOURCE: Many years ago my grandmothers Baptist Church up in Michigan put out a cookbook for their congregation.  This bread recipe was in it, and went untested for years in my house. A few weeks ago I went over to my parents and my dad had made it with some of the zucchini from his garden.  He offered me a piece and I was AMAZED at how good it was.  He said "Guess the secret ingredient..."
PINEAPPLE.  It makes it moist and delicious but gives it only a hint of sweetness. This is REALLY a fantastic bread. This is a GREAT recipe if you grow zucchini in your garden like I do and have a bumper crop! In fact, I made a few loaves the other day and they were SNARFED down in record time.


THE RECIPE:

2 eggs
2 cups sugar
1 cup oil
1 cup crushed pineaplle, drained off well
1 tsp vanilla
3 cups flour
1 tsp baking powder
1 tsp baking soda
1 tsp salt
2 cups shredded zucchini(kind of squeeze out excess moisture)
1/2 cup chopped walnuts(optional)

Beat eggs and add the sugar, oil, pineapple and vanilla. Stir well.
Gradually add in remaining ingredients, stirring  until all incorporated.

Grease 2 large or 3 small loaf pans and pour batter, dividing evenly between the pans.

bake at 350 for  45 - 60 minutes.
Test with a knife  to make sure it is cooked through.

can be frozen and saved for later as well.

Recipe 23: SOUR CREAM POUND CAKE (Dessert)

SOURCE: This recipe is courtesy of my cousin Reon Broadway.  This was one of his that he submitted to the Family Cookbook.
Decadent...full of butter and eggs.  Dense, rich and utterly delicious.
I love this recipe because it isnt excessively sweet. It has a nice creamy, poundcake texture with a buttery richness.  This poundcake is great plain, or you can make a glaze of powdered sugar and milk to go over top. I omit the glaze, as this cake is a wonderful solo act.

THE RECIPE:

2 1/2 sticks BUTTER softened
3 cups flour
1/2 pint sour cream
1/2 tsp lemon flavoring
1/4 tsp almond flavoring
3 cups sugar
6 whole eggs
1/4 tsp baking soda
1 tsp vanilla
1/2 tsp mace

cream together sugar sour cream and butter.  Add other ingredients and mix well.  Add the eggs one at a time, beating well after each addition.  Grease and flour pan (I use the bundt pan).  Pour batter into pan and let sit for a minute or two before putting into the oven.

Bake at 300 for 70 minutes. toothpick test to check for done-ness.

Recipe 22: CHEESE STRAWS (Appetizers/Party Foods)

SOURCE: This recipe comes from Margaret Michaels and was published in The Art of Cooking in Scottsboro.


These Cheese Straws are really easy to make, and oddly addicting.  The sharper the cheddar, the better the straw.
My aunts have made these on occasion and are a true southern gem!!
Cheese Straws are to the south like pizza is to New York and Lobster is to Maine. 






THE RECIPE:

1 Lb sharp cheddar cheese, grated.
1 stick butter, softened
1/2 tsp paprika
2 cups flour
1 tsp Worcestershire Sauce
1/4 tsp cayenne pepper
1 tsp chili powder
1 tsp salt.

Add all ingredients together and work the mixture WITH YOUR HANDS.
press out strips with a cookie press. Bake at 350 for 20-30 minutes.

**If you dont have a press, roll dough as thin as pie crust and cut into strips about 1 1/2 x 3 1/2"

Recipe 21: BEST POTATO SALAD (side dish, picnic foods, potatoes)

This is my moms potato salad recipe. I am generally not a  huge fan of potato salad. Many times it is too mayonnaise-y, or too much celery(blech), or not enough mustard. Potato salad is funny. It has to be just right.  When my mom makes this everybody chows down. It is so good! This uses Miracle Whip instead of mayo, and it makes a huge difference.  I make this for cook outs, pot lucks, picnics, functions, parties...anything. It is just really really good.

 My mom says she just kind of makes it "by sight", but watching her and making it myself, this is the general recipe. You can add or detract according to your taste.

THE RECIPE:

10-12 potatoes; peeled, quartered and boiled until tender

6 hard boiled eggs; peeled and chopped

3 stalks celery, chopped small

1/2 yellow onion, chopped fine

6 sweet gherkin pickles, chopped small

After the potatoes are drained and cooled, cut them into various bite sized pieces and place in a large bowl.

GENTLY mix in chopped eggs, celery, onion and pickles.

In a bowl mix together:

1 1/4 cup Miracle Whip(more or less according to taste)

1 TBSP sugar

3 Medium Squirts Yellow Mustard (you can adjust to taste)

Gently mix this with the potatoes until evenly coated.

Salt and Pepper to taste.

Cover and refrigerate until ready to use.

recipe 20: SUGARED CARROTS (side dish-vegetables)

SOURCE:  I was vacationing with some family and friends at our beach house in the Outer Banks. My friend, Amy, made these carrots as a side dish one night. Everyone raved about how great they were. Not cooked to a mush like most cooked carrots, they have a sweet and buttery sauce that make them delightful. I have made them several times.  You can use Baby Carrots, or can peel and chop regular carrots to make this. Whatever you have available.

THE RECIPE:

Boil 1 cup Carrots until not quite fork tender.

drain.

In a cup mix together:

1/4 cup water

1 tsp cornstarch

set this aside for later.

In a saucepan over medium-high heat:

2 TBSP butter

3 TBSP sugar

stir this well until the butter is melted and sugar is incorporated.

Add the cooked carrots back in and toss so all carrots have a nice glaze.

Cook over medium heat for 5 minutes.

stir in the water/cornstarch mixture and mix well. Cook another 5 minutes until mixture has thickened and carrots are tender.

recipe 19: Porkchops with Cranberry Balsamic Sauce (Main Course; Pork)

I dont know where I got this recipe, I think it was from kraft or campbells. I dont remember. All i know is I made it for the first time and it was INHALED by all members of the family.

It is really good.
My husband even told me :You can make this again.
A compliment like that means he REALLY liked it.


THE RECIPE:

4 pork Loin Chops (about 2 pounds)

season these chops with a dry lemon pepper seasoning.
in a skillet with a little bit of EVOO, brown pork chops, about 6-7 minutes per side.
remove from stove and put on a plate and cover. Set aside.

In skillet :  1 TBSP Butter. Melt
add:          14oz can chicken broth
                 2 cloves chopped garlic
                 1/2 cup dried cranberries
                 1/4 cup balsamic Vinegar.

Heat this to a boil. Bring down to medium heat and let simmer another 10 minutes. Will thicken slightly.
Stir in 1 TBSP butter and serve over porkchops.

recipe 18: BEST BANANA BREAD (Breads, kid friendly)

SOURCE:  I got this recipe in College, from my roommate Diane. I always had good intentions of eating healthy. I did not gain the freshman 15 (I gained the freshman 14 1/2).  I would go to the grocery store and purchase fruits and vegetables and MOSTLY do a good job. Except bananas. I just cant eat them if they are not slathered in Peanut butter, or baked into some sort of muffin or pie (of the cream variety).   Well my Roommate had a solution to our rotting banana problem. She gave me her recipe for Banana Bread and it was gangbusters from then on!  So moist, and such good flavor. Not too sweet, not too bready. Just right.

In fact we used to make banana bread and the other rommates would come home and smell it and start ransacking the apartment looking for it.  One time my other roommate Jackie and I made some banana bread and hid it in our room so no one could find it.  We acted like we had no idea who made it and we couldnt smell anything...maybe a neighboring apartment??  Mean, I know. But we would sneak off to our room with the butter and a knife and partake in a little private party that we swore each other to secrecy. The Banana Bread Club.

So here is THE recipe for Banana Bread.

THE RECIPE:

5 large brown super ripe bananas (they should almost be transparent when you open them up)

4 eggs

1 cup shortening

2 cups sugar

4 cups flour

2 tsp baking soda

1 tsp salt

2 cups chopped walnuts (optional)

In a blender or with a stick blender, beat and blend banans until liquid-y. Add eggs.

In a separate bowl cream together the shortening and sugar.

To this add your dry ingredients (flous, soda and salt)

add the banana and egg mixture and beat well.

Add any walnuts if desired.

Pour into well greased loaf pans.

Bake at 250 for 90 minutes, or until cooked through.

Recipe 17: SYMPHONY BAR PIE (dessert)

 I have one thing to say about this dessert: 3 ingredients.
Yep. THREE.  Thats it. It is SO GOOD.
My Mom and Dad had this pie and gave me the recipe. I think they said they got it from my Aunt Bert, who most likely got it from Hershey.Com .
 It will be licked clean with no hopes of leftovers.
Whip it up, freeze it and then serve.


THE RECIPE:

1 king sized Symphony Bar. (I use the almond Toffee bar, but you can use whichever you prefer)
1 8oz tube Cool Whip (NOT FAT FREE or LIGHT!!!)
1 pre-made Graham Cracker Pie Crust or Oreo Pie Crust.

Over a double Boiler chop up the symphony bar and melt.
Add this melted chocolate bar to the tub of Cool Whip.
Mix very well so it is all incorporated.
Place mixture in pie shell and freeze at least 4 hours before serving.  Bring out about 20- 30 minutes before you are ready to serve if you want it softer. Or let sit out for about 10 for a firmer, more ice cream pie consistency.
VOILA!!
 

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If you do not have a double boiler, here is what you can do.  Place a pyrex measuring cup in a saucepan that is filled with a couple inches of water.  Put the chocolate in the pyrex cup and melt that way.(make sure you use hot mitt to handle the pyrex...speaking from experience. Burned the hell out of my hand being careless once)
Or you can boil a saucepan of water and place a stainless steel or glass mixing bowl on the pan to create your own double boiler.(Again, hot mitt!!)

you CAN microwave the chocolate, it is just so unreliable that way. Your eally need to use some sort of double boiler method for this to make sure the chocolate gets melted evenly and smoothly and doesnt get overdone.

ENJOY!!

PS: A note about the symphony bars: I have tried every variety for this pie.  The almond toffee, in my opinion, is the best bar to use.  The milk chocolate symphony bar makes a nice, creamy chocolate pie.

Also, this pie can be frozen and saved for several weeks!

Recipe 16: CLASSIC ROASTED CHICKEN (Main Course)

SOURCE:  When i got married I received a packet of easy, healthy recipe cards in the mail. If I liked what I saw I could continue receiving packets of recipes every month for the low low price of 4.95 per shipment.(Plus shipping and handling)  AND it came with a plastic recipe box...WITH DIVIDERS!  Well needless to say I felt the urge to impress my new husband with my brilliant skills, so I subscribed to these recipe cards for about  2 years and amassed quite the collection that I used about 3 times and is now collecting dust in the cabinet above my refrigerator.  The one lesson to come from this experience (Apart from not subscribing to something that just showed up in the mail) was how to make the worlds BEST ROAST CHICKEN.  I make this chicken often and use the leftovers for other chicken dishes later in the week. This has great flavor, is tender and juicy and is healthy!!  So thank you 4.95 a month for 24 months for a box of recipes I almost never use ! And thanks for selling my name to the "Never Run Nylon company", the "Romance Book of the Month Club", the "Cookies of the monthBaking Club" and the "Makeup of the month club".

THE RECIPE:  CLASSIC ROAST CHICKEN

1 roasting Chicken, about 3-4 pounds.

Clean out the cavity and  lightly salt the cavity.

in a small dish mix together:

4 TBSP Extra Virgin Olive Oil

2 tsp dried Thyme

2 tsp Dried rosemary

3 cloves minced garlic (3 tsp pre chopped from a jar)

1/4 tsp of ground sage

1/4 tsp salt

1/4 tsp pepper.

Whisk together well.

Place Chicken in a roasting pan.

Rub the oil and herb mixture all over chicken and lift up the skin on the breast and get the oil and herbs in there as well.

Pour remaining oil herb mixture inside cavity as well and rub in.

Slice half a lemon and put several slices inside the cavity.

Bake at 325 for 1 hour.  After an hour, tilt the chicken forward and let all the juices run out of the cavity. Use these juices to baste chicken.

Roast chicken for another hour until done, basting frequenly.

Recipe 15: RANCH BAKED BEANS (Side Dish)

SOURCE: These Ranch Baked beans are from my Grandma, Hilda Wallace.   She currently lives in Michigan, but was born and raised in Chattanooga TN.  She, like her sisters, has a vast collection of wonderful and decadent recipes, casseroles and southern favorites.   In fact, she makes the best stuffing and Cole Slaw of anyone I know, and these beans are another hit!  Try these at your next cook out or Barbeque Pot Luck.  Obviously these are not vegetarian friendly.

THE RECIPE:  RANCH BEANS

1 LB Hamburger

1 envelope Dry onion soup mix,(MIX with 1/4 cup water)

brown the hamburger and soup mix together. Drain any grease.

Add the following ingredients:

16oz can Pork and beans, undrained

16oz can kidney beans, undrained

16oz can hot chili beans, undrained

1 cup Ketchup

1/4 cup yellow mustard

1/2 tsp vinegar

Mix well and place in a greased baking dish.

Bake at 300 for 40-50 minutes.

When done, sprinkle cheddar cheese on top and let melt.

(when i say sprinkle I mean give it a healthy dusting of cheese)

Vegetarian alternative:  substitute the hamburger with your choice of hamburger substitute and use pinto beans instead of pork and beans.


These beans are actually pretty healthy, very high in fiber and if you use a leaner ground hamburger, you are in business!

Recipe 14: FRUIT DIPS (appetizer, kid friendly)

I think everyone has a recipe for fruit dip, but I just cant get enough of them.
I really do love fruit.  But what I love even better than that is fruit slathered with a delicious dip.

When I was a kid I HATED cream cheese. I dont know why, but I did.  One day we were at a friends house, and the wife pulled out a tray of chopped up fruit and a fruit dip.  It was so good.  When I found out what was in it, I couldnt believe it.  I had been eating cream cheese all along!  As I have matured, I realize that Cream Cheese is a gift from God and we should cherish it.  Over the years I have collected 3 FANTASTIC fruit dip recipes, all using cream cheese.

I pull these out as often as possible and rarely have leftovers.

RECIPE 14A: Strawberry Fluff Fruit Dip.
This is great for apples, pears, grapes, strawberries, bananas...or just eating it straight with a spoon.  Who am I to judge?? 

1 8oz pkg Strawberry Flavored Cream Cheese, softened
1 small jar Marshmallow Fluff
1/4 to 1/2 tsp  dry tang drink mix (optional)

Mix well.

---------------------------------

RECIPE 14B:  Plain Fruit Dip
Same as above recipe, but for people who like their dips a little more au natural.

1 8oz pkg plain cream cheese softened
1 small jar marshmallow fluff
1/2 tsp vanilla

mix well and serve with fruit of your choice

-----------------------------

RECIPE 14C:  Toffee Apple Dip
I got this recipe from my friend Lisa. This goes so wonderfully with apples, I am scared to try it with anything else.

1 8oz pacgake cream cheese, softened
1/2 cup brown sugar
1/4 cup white sugar
1 tsp vanilla
beat well.  to this stir in gently
1 cup heath toffee chips.


ENJOY!!!