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Everything Apple for Fall!

Everything Apple for Fall!

Fall is here, and apples are in abundance. Here are a few creative ways to enjoy America’s most abundant fruit, beyond the usual pies and crumbles:

Apple Cake
2 eggs
1 cup vegetable oil
2 cups white sugar
2 teaspoons cinnamon
1/2 teaspoon salt
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
4 cups apples – peeled, cored and diced

Preheat oven to 350° F. Grease and flour a 9 x 13 inch cake pan. In a mixing bowl, beat oil and eggs together until creamy. Add the sugar and vanilla and beat well. Combine the flour salt, baking soda, and ground cinnamon. Slowly add this mixture to the egg mixture and mix until combined. Fold in the apples and spread the batter into the pan. Bake for about 45 minutes, until a toothpick inserted comes out clean. All the cake cool on a wire rack.

Apple Pancakes
2 eggs, well beaten
1 1/2 cups milk
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 cup sugar
3 medium apples, peeled and coarsely grated
Zest from 1 orange
1 teaspoon cinnamon
Vegetable oil, for frying
Confectioner’s sugar, for dusting

In a large bowl, mix eggs and milk. In a smaller bowl, whisk the flour, baking powder, salt, cinnamon and sugar together. Combine the wet and the dry ingredients and stir in the apples and orange zest. Cost a skillet in a thin layer of oil and place it over medium heat. Drop large spoonful of batter into the pan, flatten it, and cook for 2-3 minutes. Flip until both sides are golden brown. Dust with powdered sugar and serve.

Waldorf Salad
2 to 3 red apples
1 cup raisins
1 stalk celery, diced
1/4 cup grated coconut
3 tablespoons vanilla yogurt

Wash, then chop the apples into bite-sized chunks, leaving the skins on for color. Place in a serving bowl with the raisins, diced celery, and grated coconut. Fold in vanilla yogurt until all is thoroughly combined. Serve at once or chill.

Apple Pizza
2 teaspoons garlic, minced
3 tablespoons olive oil
1 lb. whole wheat pizza dough
2 cups fresh spinach, coarsely chopped
1 1/2 cups apples, peeled and thinly sliced
8-oz. fresh Mozzarella cheese
1 cup crumbled Blue cheese.
1/2 cup shredded parmesan cheese
1 teaspoon dried leaf oregano

Preheat your oven to 450°F. Allow pizza dough to sit and rise until it stretches easily. Sauté garlic in olive oil over medium heat for 1-2 minutes.

Brush a large cookie sheet with olive oil and fit the dough to the pan, then brush more oil onto the dough. Lay spinach, apples, and garlic evenly onto the crust. Toss all cheese types together and layer it over the apples. Sprinkle with oregano. Bake for 15-18 minutes, until the crust is golden brown and the cheese is bubbly. Brush olive oil blend onto pizza crust.

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  • Rey says:

    In Cornwall, Halloween is celebrated as Allantide, and it is a celebration of the apple harvest. Our own customs of apple-bobbing and apple-biting are derived from Allantide traditions. We don’t know if there was a specific type of apple called the Allan- my research into antique apples has not uncovered one- but apples so classed were big, shiny, round, and red. Rome Beauties would make first-rate Allans.

    In the United States, we do not have what the British would call cider apples, because when they say cider, they mean *hard* cider. A successful hard cider requires a fruit with a deal more tannin than we’d care to put on the table. Traditionally, Americans making hard cider would add (for example) Soulard or Northern or Southern Garland crabs to the mix, but those aren’t easy to get any more. Not to worry. You can get tannin in the form of…orange pekoe blend tea. You know. Lipton. Luzianne. Your favorite casual cuppa. And since the average householder won’t make it by the barrel, here’s a recipe for slightly under a gallon.

    1 standard sun tea jar, washed clean, spigot, lid, vent, handle, and all.
    Half-gallon pure apple juice or soft cider
    1 big can frozen pure apple juice concentrate (thaw before using)
    2 pekoe teabags
    1 1/2 cups boiling water
    A little teapot or carafe
    1 packet yeast.

    Pour boiling water in teapot over teabags and let stand until bath-warm.
    Let frozen apple juice concentrate reach room temperature. Combine with tea, put into sun tea jar, add yeast, and let proof (plop, plop, fizz, fizz…) At that point, add apple juice or soft cider at *room temperature*, screw jar top on well, and let stand where you can observe it. First, you will see foam on top, and the mixture will appear cloudy. In time, lees (dead yeast cells and some pulp) will settle, and the top will begin to clear. When most of the liquid is clear, you can rack (bottle) the beverage in screw-top bottles, *preferably in a warm ambience*, and store the cider *cooler* than the bottling room (so it doesn’t blow up). It should be an excellent, refreshing beverage, but if a batch turns to vinegar, real cider vinegar is the best in the world.

    Note: if you put fresh soft cider/tea/ concentrate onto the lees right after racking the first batch, you don’t need new yeast

  • Christy says:

    This looks amazing. I must try it! Thanks for sharing.

  • MoomaT says:

    On a visit to Herman, MO for the “Werst Fest”…. bought some apple flavored sausage and added that to the apple pizza recipe . . . it was great!!! Apples and any regular maple flavored sausage makes a very good pizza too!

  • If you notice a hole in the upper left-hand corner of your Farmers' Almanac, don't return it to the store! That hole isn't a defect; it's a part of history. Starting with the first edition of the Farmers' Almanac in 1818, readers used to nail holes into the corners to hang it up in their homes, barns, and outhouses (to provide both reading material and toilet paper). In 1919, the Almanac's publishers began pre-drilling holes in the corners to make it even easier for readers to keep all of that invaluable information (and paper) handy.

    Reading Farmers' Almanac on Tablet with Doggie

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