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Fall apple recipes

Oct, 20, 2011

By Ginger Isham

 

I have yet to make an apple pie, which is usually my first apple dish of the season — I then typically make apple crisp, all with Macs because they are my family’s favorite. This year the following will be my first apple recipe:

 

APPLE GINGER QUICK BREAD

—from a Yankee Magazine’s “New England Church Supper” cookbook

2 cups whole wheat flour or white or mixture of both

2 teaspoons baking powder

2 teaspoons ginger

Pinch of salt

2 large beaten eggs

1/2 cup brown sugar

1/2 cup oil

3 medium tart apples, peeled and coarsely chopped

1/2 cup raisins and/or chopped walnuts or pecans

Combine dry ingredients. Blend all other ingredients and add to dry ingredients. Mix just until all are blended but do not beat. Pour into an 8-by-4-inch greased loaf pan. Sprinkle top with coarse raw sugar. Bake at 350 degrees for 50-60 minutes. Remove from oven and cool 10 minutes before removing from pan. You might add a brown sugar glaze or a thin penuche icing. Can bake in small loaf pans for gifts. Freezes well.

 

APPLE CRUMB DESSERT WITH CIDER SAUCE

—from a 1990s “Eating Well” magazine

1 cup regular oatmeal

3/4 cup whole wheat flour

3/4 cup white flour

3/4 cup brown sugar

1 teaspoon lemon zest

3/4 teaspoon baking powder

Pinch of salt

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

3 tablespoons oil

1/4 cup apple juice concentrate

3 medium tart apples, peeled and sliced thin

1/4 cup chopped walnuts or pecans

Mix oatmeal, flours, sugar, zest, baking powder, and spices in a large bowl. Work in the oil and apple juice with fork until coarse crumbs. Press 2 cups of mixture in bottom of 9-inch square baking dish. Arrange apple slices in rows on top. Mix nuts with remaining oatmeal mix and sprinkle over apples and pat down.

Bake at 350 degrees for about 30 minutes.

 

Ginger Isham lives with her husband on a fifth generation family farm on Oak Hill Road.

 

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