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Swenson's Lakehouse

home : news : news June 25, 2016

10/21/2010 9:19:00 AM
From a pound to a peck, it's apples again
BY ALICE NELSON


Last week it was apple recipes. Today it's more apple recipes. When I see a recipe calling for 1 pound of apples, I wonder what size and how many apples are in a pound. Well, 1 pound, medium size apples equals 3 medium apples, 2 c. sliced and 1-1/2 c. applesauce. Three pounds equal 8-9 medium apples or 1-9" pie. Do you buy by the peck, especially when you go to a apple orchard and the price is by the peck? One peck equals 10-12 pounds, 32 medium apples and 3-4 9" pies. I'm finished with talking. It's recipe time.

APPLE SOUR CREAM

BUNDT CAKE

1/2 c. chopped walnuts

1 t. cinnamon

1/2 c. sugar

1/2 c. butter, softened

1 c. sugar

2 c. flour

1 c. sour cream

2 eggs

1 t. baking powder

1 t. baking soda

1 t. vanilla

1-1/2 c. peeled, finely chopped apples (Honey Crisp, Cortland, Haralson, etc.)

Cinnamon caramel glaze/sauce

3/4 c. brown sugar

2 T. butter - don't use margarine

1/2 t. cinnamon

1/3 c. hot evaporated milk

Combine first 3 ingredients in small bowl; set aside. In large bowl cream butter and sugar until light and fluffy. Add next 6 ingredients; beat 3 minutes. Prepare the apples; set aside. Grease and lightly flour a bundt pan. Spread 1/2 of the batter in the pan; sprinkle with half of the nut mixture, then chopped apples. Sprinkle rest of nut mixture over apples. Spread rest of batter over top. Bake at 350 degrees for 60 minutes or until cake pulls away from sides of pan.

Glaze: Put all ingredients in blender, covering and processing on high until sugar is dissolved; set aside. Cool cake slightly on rack, about 15 minutes. Remove from pan (turning cake upside down onto serving plate). Cool glaze so it thickens slightly to drizzle mixture over cake.

Makes 12-16 servings.

+++++

SPINACH APPLE SALAD

2 T. cider vinegar

2 T. canola or olive oil

1/4 t. salt

1/4 t. sugar

1 c. unpeeled, diced apple (Honey Crisp, Cortland, Jonathan, Red Delicious)

1/4 c. raisins

1/4 c. chopped red onion

2 c. torn, fresh baby spinach, (packed into cup)

2 c. torn Romaine

In a small bowl combine first 4 ingredients; mix well. Add next 3 ingredients; toss to coat. Cover and let stand 10 minutes. Just before serving, combine greens in large salad bowl; add dressing and toss.

Makes 6 servings.

+++++

DUTCH APPLE BREAD

1/2 c. butter or margarine, softened

1 c. sugar

2 eggs

1 t. vanilla

2 c. flour

1 t. baking soda

1/2 t. salt

1/3 c. buttermilk*

1 c. peeled, chopped apple

1/3 c. chopped pecans or walnuts

Topping:

1/3 c. flour

2 T. each, white sugar and packed brown sugar

1/2 t. cinnamon

3 T. cold butter or margarine

In a large mixing bowl, cream butter and sugar. Beat in eggs and vanilla. Combine flour, baking soda and salt; stir into the creamed mixture alternately with buttermilk. Fold in apples and nuts. Turn into a greased and lightly floured 9x5 loaf pan. Topping: Combine first 4 ingredients; cut in butter until crumbly. Sprinkle over batter. Bake at 350 degrees for 55-60 minutes or until bread tests done. Cool in pan 10 minutes before removing to a wire rack to cool completely.

Makes 1 loaf or 12-16 slices.

Note: This bread is extra good if you wrap in plastic wrap and put in the fridge for a day before cutting. Also, I go around the inside of the pan with a dinner knife after its cooled for 10 minutes.

*To make 1/3 c. buttermilk, put scant 1/2 t. vinegar or lemon juice into a 1/3 cup measure. Add milk to fill measuring cup. Stir and let sit for 5 minutes.

+++++

ALMOND BROWN RICE APPLE STUFFING

1/3 c. slivered almonds

2 t. margarine

2 medium, tart apples, cored and diced (Haralson, Granny Smith, Cortland)

1/2 c. diced celery

1/2 c. onion

1/2 t. poultry seasoning

1/4 t. black pepper

1/4 t. dried thyme leaves, crushed

3 c. cooked brown rice (1-1/4 c. uncooked)

In a large skillet, over medium-high heat, stir and cook almonds in butter until lightly brown, stirring constantly. Add next 6 ingredients; cooking until apples are tender-crisp. Stir in cooked rice. Bake in 1-1/2 qt. baking dish, covered, for 15-20 minutes at 375 degrees. This stuffing is especially good as a side dish with chicken, pork, duck or turkey.

Makes 6 servings.

TFD: Sure God created man first - but then a rough draft is always made before the final masterpiece!



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