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Apples

Apple Gingerbread Upside-Down Cake

  • 3 tbsp butter
  • 4 large tart apples
  • 3/4 cup light brown sugar
  • 1 tsp cinnamon
  • 1 cup sifted flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 tsp cinnamon
  • 1/2 tsp ginger
  • 1/4 cup shortening
  • 1/4 cup sugar, white or brown
  • 1 egg, well beaten
  • 1/2 cup molasses
  • 1/2 cup sour milk

Spread softened butter over bottom of heavy (8 x 8 inch) baking pan.

Pare apples and slice thin.

Arrange half of apples over bottom of pan, sprinkle with half of brown sugar and cinnamon mixed together, add remaining apples and sprinkle with remaining sugar and cinnamon.

Cook over low heat while preparing batter.

Sift flour, baking powder, soda, salt and spices together 3 times.

Cream shortening with sugar until fluffy.

Add egg and beat thoroughly.

Add sifted dry ingredients alternately with molasses and milk, beating well after each addition.

Pour gingerbread batter over apples and bake in moderate oven (350 degrees F) about 45 minutes.

Turn out upside down.

Pear Gingerbread Upside Down Cake – Increase butter to 4 tablespoons, use 1/2 cup granulated sugar instead of brown, omit cinnamon and use cooked pear halves for apples. Melt butter in pan, add sugar and stir until melted. On this arrange pears, cut side down. Pour gingerbread batter over pears and bake as above. If pears are very large it may be necessary to slice them.

Applesauce Biscuits

  • 2 cups sifted flour
  • 3 tsp baking powder
  • 1/4 tsp baking soda
  • 1 tsp salt
  • 1 egg, beaten
  • 3 tbsp cold shortening
  • 1/2 cup tart applesauce
  • 1/4 cup thick sour cream
  • 1/2 cup grated American cheese

Sift flour, baking powder, soda and salt together.

Cut in shortening.

Combine egg, applesauce and sour cream.

Add to sifted dry ingredients, mix quickly, turn out onto a floured board and knead lightly for a few seconds.

Roll out to 1/2-inch thickness.

Cut into 2 inch biscuits and place on baking sheet sprinkled with grated cheese. Bake in hot oven (400 degrees F) 15 minutes.

Hurricane Apple Bread

  • 1/2 cup butter
  • 1 cup sugar
  • 1 egg
  • 2 cups all-purpose flour
  • 1/3 tsp. salt
  • 1 tsp. soda
  • ½ tsp. cinnamon
  • 1 cup pared, chopped sweet apples
  • ½ cup milk
  • ¼ cup chopped, raw cranberries (if tart taste is desired)
  • Nuts and raisins may be added if desired, or chopped prunes

Cream shortening with the sugar. Add well beaten egg.

Sift flour with other dry ingredients.

Add apples, chopped, to dry mixture.

Blend one half cup milk with the butter, sugar and egg. Then add flour mixture to it.

Put in a well-oiled loaf pan and bake fifty minutes, 350-375 degrees F.

Sweet Potatoes in Apple Cups

  • 4 medium sweet potatoes
  • 3 tbsp butter
  • 1/2 tsp salt
  • 2 tbsp sugar
  • 4 red-skinned baking apples
  • 4 marshmallows

Boil sweet potatoes until tender, peel and mash.

Add butter, salt and sugar to potatoes and blend thoroughly.

Scoop out inside of apples leaving a margin of about 1/4-inch all around.

Fill apples with mashed sweet potatoes.

Place in a baking dish and bake in a moderate oven (325 degrees F) until apples are cooked, about 15 minutes.

Place marshmallows on top of potato mixture, return to oven and allow marshmallows to brown.

Warm Red Cabbage with Apples

  • 1/2 lb. bacon
  • 2 Tablespoons Balsamic vinegar
  • 1/4 cup cranberry juice
  • 1/2 tsp. celery seed
  • 1 tsp. grated orange zest
  • 4 cups sliced red cabbage
  • 1 large apple, cored and chopped

In a large pan cook the bacon, turning often, until it is crisp and brown, about 8 minutes.

Transfer the bacon to a paper towel lined plate to drain and cool.

When cool, crumble the bacon into small pieces. Set aside.

Pour off all but a tablespoon of bacon fat from the pan.

Add Balsamic vinegar, cranberry juice, celery seed, and orange zest.

Bring mixture to a boil.

Reduce heat and add the cabbage, stirring to combine.

Cook until the cabbage has wilted, about 5 minutes.

Add the chopped apple and crumbled bacon.

Stir and cook a few minutes longer until heated through.

Transfer to a serving bowl and serve right away.

Small Farmer's Journal
PO Box 1627
Sisters, Oregon 97759
800-876-2893
541-549-2064
agrarian@smallfarmersjournal.com
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