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Grandma
Jefferies'
Apple Pudding Cake 1/4 c. butter
1 c. sugar
1 egg
1 t. vanilla
1 c. flour
1 t. baking soda
1 t. cinnamon
1/4 t. ground nutmeg
2 c. chopped or grated apples
1/2 c. chopped walnuts
or pecans
1/2 c. raisins Cream butter, sugar, egg and
vanilla; beat well. Sift dry ingredients and add to creamed mixture. Stir in apples,
nuts and raisins. Bake in greased 8x8 pan at 350 degrees for 30-40 minutes. Topping:
1/3 c. brown sugar
2 T. orange juice concentrate
1 T. butter
Combine in sauce pan over medium heat until sugar is dissolved. Pour over
apple cake and return to oven for a few minutes.
Delicious served warm
with fresh whipped cream! Printable
Recipe Caramel
Apple Cider
A sweet warm-up for after a brisk walk.
Makes 1 serving
Ingredients:
1 cup apple cider
1 teaspoon
caramel syrup
1 tablespoon whipped cream
Preparation:
Heat the apple
cider - I usually heat it for a minute on high in the microwave. Add the caramel
syrup; top with a squirt of whipped cream.
Printable
Recipe Harvest Cabbage and Apples with
Bacon 1/2 pound bacon strips, halved
1
large head cabbage, cored and shredded
2 large Empire apples, cored and sliced
1 large onion, chopped
2 tablespoons honey
2 tablespoons fresh
lemon juice
1/2 cup red wine
Salt and pepper
Cook the bacon
strips until crisp. Remove and reserve. Remove all but 4 tablespoons of the bacon
fat from the pan and add the cabbage. Cook over medium heat for about 10 minutes.
Stir in the remaining ingredients and simmer, covered, for about 1 hour. Season
to taste with salt and pepper. Just before serving, sprinkle with the reserved
bacon. Printable
Recipe "Not" Fried Apples
(like
they serve at Cracker Barrel) 2 cups apple cider, plus
1/2
cup apple cider
4 large golden delicious apples with peel, cut 1/2 inch wedges
3 tablespoons cornstarch
1 teaspoon pumpkin or apple pie spice
4 tablespoons
sugar
2 T. butter In a medium skillet, combine the 2 cups
apple cider and sliced apples.
Simmer gently until apples are fork tender
but not mushy, turning apples frequently.
In a bowl, whisk together the remaining
1/2 cup apple cider, cornstarch, apple or pumpkin pie spice and sugar, until smooth.
Whisk mixture into hot apple cider in skillet, add 2 T. butter and cook, stirring
constantly on medium high heat until it bubbles and becomes thickened and smooth.
Pour thickened mixture over apples and serve. Printable
Recipe More recipes available in Recipe
Archives |
Roasted
Acorn Squash and Apple Cider Soup
Serves 4
2 acorn squash
6 c. Cider
2 c. vegetable Stock
4 t. honey
4 t. butter (unsalted)
Salt and pepper to taste
Thoroughly
wash outside of acorn squash.
Cut each squash in half and scoop out the seeds.
Place in roasting pan. Drizzle honey over the halves and place a teaspoon
of butter in each one.
Pour apple cider and vegetable stock around squash.
Cover and cook in 400 degree oven for about 1 1/2 hours or until tender.
When cool, scoop out the flesh of the squash and place in a blender. (be
careful not to pierce the skin of the squash) Reserve squash "bowls"
to serve soup in.
Add cooking broth to the squash in blender and puree until
smooth. Strain into a soup pot. Adjust consistency with stock or cider. Season
with salt and pepper.
Ladle into squash halves to serve. Printable
Recipe Cauliflower Salad
Our new "Cheddar Cauliflower" adds a beautiful twist to this perennial
favorite...
1 head iceberg lettuce, torn
into pieces
3 green onions, chopped
1 head Cheddar cauliflower, cut into
bite size pieces
1 1/2 cups Miracle Whip
1/2 cup sugar
1/2 cup parmesan
cheese
1 lb bacon, cooked and crumbled
In
large bowl layer ingredients in the order listed.
Let stand in refrigerator
2 hours to overnight.
Toss and serve immediately
Printable
Recipe 
Scalloped
Tomatoes 2 medium red bell peppers, halved
4 large tomatoes,
peeled and cut into 1/4" thick slices
1 t. salt
1/2 t. freshly ground
pepper
1 cup Italian seasoned bread crumbs
1/2 cup grated parmesan cheese
1 T fresh thyme leaves
1/2 cup olive oil Place pepper
halves cut side down on a foil lined backing sheet and bake at 425 degrees for
10 minutes or until skin looks blistered.
Place peppers in a heavy duty zip-loc
bag, seal bag and let stand 10 minutes to loosen skin. Peel peppers, remove and
discard seed.
Sprinkle tomato slices evenly with salt and pepper;sprinkle
1/4 of the bread crumbs in the bottom of a lightly greased 9" deep dish pie
plate or quiche dish and top with 1/4 of the tomato slices.
Sprunkle tomatoes
with 1/4 cup bread crumbs and 1/3 of the cheese. Repeat layer with tomatoes, breadcrumbs
and cheese. Top with roasted peppers, remaining breadcrumbs and cheese; sprinkle
with thyme leaves and drizzle with oil.
Bake at 475 degrees for 30 minutes.
Cool to room temperature or chill to serve. Printable
Recipe |
