I suppose I could make appleaide

Reply Wed 4 Oct, 2006 07:54 pm
... because life is giving me apples and more apples.

These interesting apples are from my neighbor's tree. They are not really crisp or really sweet meaning they really need to have something done to them.

I made baked apples the other day. Yum.

I don't really like apple sauce.

And they're okay but not great to eat plain. (Plus, if I ate three apples a day I would have enough for a couple of weeks and more on the way.)

So what should I do with all of these apples?
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Reply Wed 4 Oct, 2006 08:03 pm
In a couple of decades long effort to make an apple tart thing just like the one I had in a restaurant in italy back in '88... I used up a lot of apples and made a lot of biscuit dough and pastry dough. I found the actual restaurant recipe recently, and now it's floating somewhere on a2k. It would likely be better with tasty apples, but, hey..

I'll look for the recipe, back in a bit.
0 Replies
Green Witch
Reply Wed 4 Oct, 2006 08:09 pm
I wrap individual, whole apples (peeled and cored) in some pie crust and bake them like you would a pie. I fill the cored apple center with the standard apple pie ingredients like sugar, butter, cinnamon, walnuts, raisins maybe some maple syrup etc. They look like big dumplings. When I have the time I make some of the crust in the shape of leaves and butterflies to decorate the exterior. I just bake them until they are brown and I can easily insert a knife into the apple center without too much effort. Great with ice cream.

Do you know anyone with a cider press? We have a place that rents them and all our "ugly" apples are made in cider or apple jack.
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Reply Wed 4 Oct, 2006 08:14 pm
I was gonna suggest home-made cider, but that is a fair bit (ok, a lot) of work.

In the meantime



a personal fav (invite me over anytime once it's ready)

Apple Butter

(This recipe can successfully be cut in half. Yield - about 9-to10 half-pint jars)

8 pounds apples
3 cups apple cider
1 cup apple cider vinegar
3 cups white sugar
2 ¼ cups packed brown sugar
1 tablespoons ground cinnamon
2 teaspoons ground cloves
2 teaspoons ground nutmeg

1. Prepare jars, screw bands, and lids. Sterilize canning jars. To sterilize jars place clean jars and screw bands in a large pot of water, bring to a rolling and boil hard for 10 minutes. Use jar lifters to remove jars. Jars can also be sterilized in the boiling water bath canner. Prepare lids according to manufacturers directions.
2. Wash; remove stems, quarter and core apples. Cook slowly in cider and vinegar until fruit is soft. Press fruit through a colander, food mill, or strainer. Cook fruit pulp with sugars and spices for about 20 minutes stirring frequently.
3. To test whether it is done, remove a spoonful and hold it away from steam for 2 minutes. It is done if the butter remains mounded on the spoon. Another way to determine when the butter is cooked adequately is to spoon a small quantity onto a plate. When a rim of liquid does not separate around the edge of the butter, it is ready for processing.
4. Pour hot apple butter into hot half-pint or pint jars, leaving ¼ -inch headspace. Wipe jar rims clean and adjust two-piece canning lids. Process 5 minutes in a boiling water bath canner.
5. Remove jars; allow to cool completely before checking seals. Label and date each jar. Store in a cool place away from direct sunlight for up to one year.
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Reply Wed 4 Oct, 2006 08:17 pm
That sounds good, Green Witch. Il Fornaio, a bakery/restaurant chain in California and maybe elsewhere does something like that. I seem to remember that they put almond paste in the cored area..

Found the Torta di Mele recipe, from a website called Divina Cucina -

Torta di Mele Montagliari

Each area in Italy has some sort of apple cake, but this one is my favorite. Golden Delicious apples, sliced paper thin, baked in almost a crepe batter until caramelized! It's heaven with a scoop of vanilla ice cream on top and some of Giovanni Cappelli's Salsa di Mosto. (The traditional balsamic vinegar from Modena is a rich, sweet concentrate made without vinegar, as is Cappelli's Salsa di Mosto. Don't use the inexpensive grocery store versions which are okay for a salad, but not ice cream!)

5 Golden Delicious apples, peeled and sliced paper thin
2 eggs, extra large
1 1/2 cups sugar
1/2 cup flour
1/2 cup milk
7 tablespoons butter, melted
1 teaspoon vanilla
2 teaspoons baking powder
Powdered sugar for decoration

Preheat oven to 375 degrees. Butter and lightly flour two round pizza pans or a 9x13 lasagne pan.

Beat the eggs and sugar together and add the flour, baking powder, milk, butter and vanilla. Mix well. Add the apple slices and pour into the prepared pan. Place the pan on the bottom of the oven for 10 minutes, then place in the center of the oven to cook until golden, about 1 hour. Torta di Mele is a very thin, rich cake that will bake down to about one-half inch. It will cut easier if you let it cool before serving. But you can reheat it in the oven before serving.
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Reply Thu 5 Oct, 2006 07:43 am

Thanks for the wonderful apple recipes!

They all sound wonderful and they aren't too complicated so I can get Mo cooking with me too.

Thank you.
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Reply Thu 5 Oct, 2006 07:55 am
mmmm....just reading through this quickly, I love greenwitches idea...

I'll check ebeths links a little later.

I'm a good cook but a terrible baker, so GW's idea looked like something I couldn't mess up.

Have you thought of dehydrating them boom?
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Reply Thu 5 Oct, 2006 08:12 am
Do you have room in your freezer?
Prepare fillings for apple pies, strudels, cakes- and deep freeze the apples in bags. Use them deep frozen when you will bake a pie.

I have a "juicer" which is used daily.
Fresh apples and carrots
Fresh apples, fresh red beets and grapes, add a banana for sweets

Apple pancakes-
the German batter is slightly different- no baking soda-

I might try the Apple Butter.
0 Replies
Walter Hinteler
Reply Thu 5 Oct, 2006 08:54 am
Although it's more a winter dessert ...

Bratapfel (baked apple)

Remove the apple core, and fill with marzipan, raisins, sultanines and almond sticks. Spice that with cinnamon.

Place apple on a bake sheet, and bake in oven on 150°C for 30 minutes.

Pour hot vanilla sauce over the apple after it's finished baking.
(For adults: flambé the apple with Armagnac, instead of vanilla sauce.)

And of course: don't forget to make a Tarte Tatin!
0 Replies
Green Witch
Reply Thu 5 Oct, 2006 05:56 pm
Chai Tea wrote:

I'm a good cook but a terrible baker, so GW's idea looked like something I couldn't mess up.

Have you thought of dehydrating them boom?

Me too! I always say artists make good cooks and chemists make good bakers.

I've dried many kinds of fruit in my oven. Just use the lowest setting and leave them in until they are dried. I lay them on wax paper on cookie trays.
I've even dried tomatoes (thinly sliced and salted) in the back of my Subaru hatchback on sunny days.
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Reply Fri 6 Oct, 2006 08:26 am
Cider was my first thought, but I've never done it myself.

Used to get it fresh from the orchard in Lubbock; haven't located any here in Austin.

But the peaches make up for it.
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Reply Fri 6 Oct, 2006 10:26 am
Did anybody mention apple cake? I'm at work so I don't have access to my recipes, but I'll try to post a recipe tonight. Apple cake is easy to make and a nice snack for after school.
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Tai Chi
Reply Fri 6 Oct, 2006 05:49 pm
Apple and Cranberry* Crisp! *for Thanksgiving (Canada's is Monday)

6 cups sliced peeled apples (or be lazy and don't peel them -- more fibre!)
1 cup fresh cranberries
2/3 cup granulated sugar
2 tbsp all-purpose flour
2 tsp cinnamon

1 cup quick-cooking rolled oats
1/4 cup packed brown sugar
1 tsp cinnamon
1/4 cup soft margarine

In 8 cup/2L baking dish, combine apples and cranberries. In small bowl, combine sugar, flour and cinnamon; add to fruit and toss to mix.
For topping combine rolled oats, sugar and cinnamon, then cut in margarine until crumbly. Sprinkle over fruit mixture.
Bake in 350 degree F oven for 55 minutes until mixture is bubbling and fruit is just tender. Serve warm or cold. Serves 8.

I never bother to peel the apples anymore. You can use fruit other than cranberries but you probably won't need as much sugar. You can microwave it at 100% for 15 minutes if you're in a rush but it won't be as good. Bonus -- the house smells great.
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Reply Fri 6 Oct, 2006 05:54 pm
Give them to the local zoo or wildlife park.

lots of critters love apples.
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Reply Fri 6 Oct, 2006 09:48 pm
My mother used to make "Apfelkuechel"

Peel apples, remove the core and cut in thick slices. Dip the slices in a pancake batter* and fry in hot oil until golden brown. Sprinkle with powdered sugar and/or add vanilla icecream.

*) Pancake batter
whisk flour, milk, salt and egg yolk together, beat egg whites and fold into

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Walter Hinteler
Reply Fri 6 Oct, 2006 10:56 pm


(source: today's The Guardian)
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Reply Sat 7 Oct, 2006 08:51 am
Oh man! My mouth is watering. I might try those apple pancake things this morning!

And apple cranberry crisp tomorrow.....

.... and where is Swimpy with that apple cake recipe?

These are great recipes thank you all so much.
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Reply Sat 7 Oct, 2006 08:52 am
Sorry, I forgot. BRB
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Reply Sat 7 Oct, 2006 08:55 am
I was looking in my recipe file for the apple cake recipe and found this apple pie recipe that I got from jeanbean. Has anyone kept in touch with her since Abuzz?

David's Apple Pie from jeanbean

Apple Pie with no butter or lard, for a 9" or 10" pie plate.

Peel about five or six Granny Smith apples and set aside.

Combine ¾ cup sugar and two Tablespoons of Flour. Mix well and set aside.

Combine 3 cups flour
¾ teaspoon salt
¾ cup oil (I use canola.)
5 Tablespoons cold water from spigot.

Stir these 4 ingredients GENTLY, not attempting to blend them but trying only to get them to hang together. Do not whip or beat, but simply stir gently, fold over, and cut and mix A FEW TIMES. If overworked, this pastry will crack in little earthquake-like lines, making it impossible to handle.

Place half this dough on waxed paper and cover with waxed paper and roll out to about 1/8 inch. Remove top paper and place pan upside down on dough. Slide hand under paper and flip whole business; then settle bottom dough down in pan, if you get me, by lifting edges a bit so it moves to the bottom of the sides.

Slice half the apples into the bottom crust, sprinkle half the flour-sugar mixture and add whatever spice you like. Repeat with the other half apples, sugar-flour , spice.

Repeat dough, waxed paper, rolling for top crust.

Crimp edges together and prick.

Prick also with letter "A" for "Apple" and with the special "plus" sign if you did not overwork the dough, unlike some turkeys I know who always do things there own way…

Bake in preheated oven at 425o for 15 min., then at 375o for 30 min.

OK, apple cake...I'm on the case...
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Reply Sat 7 Oct, 2006 09:08 am
Here's one recipe, but I know I have another simpler one somewhere. I'll keep looking.

Apple Cake

3 cups peeled, cored, thinly sliced apples
½ tsp lemon juice
2 T. sugar
½ tsp cinnamon
¼ tsp nutmeg
1 ½ cups flour
½ cup sugar
2 tsp baking powder
½ tsp salt
1 egg, slightly beaten
½ cup milk
½ cup melted butter, divided
1/3 cup brown sugar

Combine apples lemon juice, 2 T., sugar, cinnamon and nutmeg; set aside. Combine flour, ½ cup sugar, baking powder and salt. Stir in egg, milk and ¼ cup of the melted butter, until well blended. Spread ½ the batter in a 9" round butter baking pan. Cover with a single layer of apple slices. Spread the remaining batter over the apples. Arrange the remaining apples on the top to within 1/2 inch of the edge. Combine the remaining ¼ cup of melted butter and the brown sugar; drizzle over apples. Bake at 375 for 50 to 55 minutes.
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