Mountain Fresh Orchards' Recipes

Crock-Pot Apple Butter

5 lbs cooking apples (Stayman or Red Rome)

1 1/2 cups apple cider

2 1/2 cups sugar

Juice and grated peel of 1 lemon and 1 orange

2 tsp cinnamon

1 tsp allspice

1/4 tsp each cloves and nutmeg

Core and quarter apples, do not peel. Place in crock-pot with apple cider. Cook on high until soft. Press through a food mill. Measure about 6 cups of apples. Return to crock-pot and add juices, sugar and spices. Cover and cook on high until thick and dark, for about 4 hours. Pour at once into hot, sterile jars and seal.

Cabbage Casserole

Half medium head of cabbage, grated

1 large onion, grated

1 can cream of mushroom soup

1 egg, slightly beaten

1/4 c mayonnaise

1/2 c melted margarine

Topping: 1 pkg (sleeve) Ritz crackers, crushed; 1/2 c grated cheese; 1/4 c melted margarine

Mix cabbage and onion; place in greased 9×13 dish. Mix soup, egg, mayonnaise and margarine, pour over cabbage and spread. Mix topping seperate. Spread topping over cabbage mixture. Bake 350 degrees for approximately 35 minutes.

Apple Twist

2 large apples, peeled and cored

1 can refrigerator crescent dinner rolls

4 Tbsp. Butter melted

½ cup sugar

1 tsp. Cinnamon

1 cup orange juice

Cut each apple into 8 pieces. Unroll crescent rolls; separate dough into 8 triangles. Cut each in half lengthwise to make 16 triangles. Place an apple slice at wide end of each dough strip, sprinkle a little bit of sugar and cinnamon on the apple slice and roll up. Arrange in 9 x 13″ pan. Drizzle with butter; sprinkle with mixture of sugar and cinnamon. Pour orange juice into pan, but not over twist. Bake 350 degrees for 35 minutes or until apples are tender. Serve warm with vanilla ice cream.

Apple House Apple Cake

1 cup Mazola Oil

2 cups sugar

2 eggs

1 Tbsp. Vanilla

2 ½ cups plain flour

1 tsp. Cinnamon

2 tsp. Baking powder

1 tsp. Salt

3 ½ cups chopped Granny Smith apples

1 cup chopped pecans

1 – 6 oz pkg. Butterscotch chips

Combine first four ingredients, mix well and set aside. Combine dry ingredients, add apples and chopped pecans. Blend dry ingredients into oil mixture. Mix well. Pour into 13x9x2″ greased pan. Sprinkle butterscotch chips over top and pat down into batter just a little. Bake at 350 degrees for 45 minutes.

Icing

1 cup sugar

½ cup buttermilk

½ tsp. Vanilla

½ tsp. Soda

1 tsp. White corn syrup

½ cup margarine

Let all ingredients come to a full boil, pour or spoon over hot cake.

Fried Apples

Core and slice 6 medium apples (do not need to peel unless you prefer) in pan of salt water to prevent apples from turning dark. Drain and rinse.

Melt 3 Tbsp butter in a heavy skillet with a close fitting lid. Pour apples into melted butter. Add ½ cup sugar. Cover and cook very slowly until apples are tender, stirring only occasionally. Remove lid and cook down until thick syrup remains.

What’s New

Season begins Saturday, August 24