Apples are considered one of the most popular ingredients to cook with during Fall. While the traditional ways to cook apples are delicious, this season you might want to try mixing things up a little bit. These recipes are sure to bring a new twist to this fall favorite ingredient.
Apple Walnut Cake
Nonstick vegetable cooking spray
2 tablespoons all-purpose flour
1/3 cup vegetable oil
1 ¾ cups sugar
3 egg whites
¾ cup unsweetened applesauce
1 teaspoon vanilla
1 teaspoon butter flavoring
3 cups all-purpose flour
1 ½ teaspoons baking soda
1 teaspoon baking powder
½ teaspoon salt
1 teaspoon ground allspice
3 cups chopped, peeled apples
¾ cup chopped walnuts
Cut wax paper to fit bottom of a 10 inch tube pan, allowing ½ inch to extend up side of pan and center tube. Coat bottom of pan with cooking spray. Fit paper in bottom and coat bottom, tube and side with spray. Dust lightly with 2 tablespoons flour. Put oil in a small mixing bowl. Gradually add sugar, beating thoroughly after each addition. Continue beating until mixture looks creamy. Add egg whites, on at a time beat thoroughly after each addition. Continue beating until creamy Do not overbeat. Put egg mixture into a large bowl, being careful to remove it all.
Add applesauce, vanilla and butter flavoring; stir until evenly blended. In another bowl, combine 3 cups flour, soda, baking powder, salt and allspice; stir until evenly blended. Add flour mixture to egg mixture, adding about one-third of the flour at a time. Blend well after each addition. Add apples and walnuts. Stir until evenly blended. Pour into pan; spread evenly. Bake at 350 degrees F for 45 to 60 minutes or until done. Cool pan on rack for 15 minutes. Remove from pan; finish cooling on rack. To serve cut into wedges about 1 inch thick.
1 6 ounce can frozen lemonade concentrate
1 6 ounce can frozen unsweetened orange juice concentrate
2 quarts unsweetened apple juice
2 quarts ginger ale, chilled
Thaw lemonade and orange juice concentrates. Combine and add apple juice; mix well. Chill thoroughly. When ready to serve, combine juice mixture with ginger ale. Serve over ice.
2 cups dry bread crumbs
¼ cup melted corn-oil margarine
¼ cup sugar
½ teaspoon ground cinnamon
¼ teaspoon ground cloves
1 teaspoon grated lemon rind
3 tablespoons lemon juice
¼ teaspoon ground nutmeg
Butter-flavor cooking spray
4 cups sliced unpeeled apples
½ cup hot water
Combine the bread crumbs, margarine, sugar, cinnamon, cloves, nutmeg, lemon rind and juice and mix until well blended. Put ½ cup of mixture aside for topping. Coat a 1 ½ quart baking dish with cooking spray. Sprinkle enough of the crumb mixture in the dish to cover the bottom. Add a layer of apples. Sprinkle crumbs over apples. Continue until all of the crumbs and apples are used. Add water. Cover top with ½ cup of crumb topping. Bake at 350 degrees F for 40 minutes. Serve warm. You can add sugar and cream if desired.
These recipes and more can be found in The Auburn Cookbook, a publication of Alabama Extension.
The Alabama Cooperative Extension System (Alabama A&M and Auburn Universities), is an equal opportunity employer and educator. Everyone is welcome!