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Our page of recipes—from those I've tasted to those I've made to those from our readers—tried and "true" apple recipes sent in from folks who used apples (ours are best but other orchard apples welcome) in their jams, jellies, entrees, desserts, perhaps even a special beverage or two. If you would like your recipe added, send us a picture of your finished apple delight, recipe details, and a line or two about yourself.*

Apple Snacking Spice Cake

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(Makes one 10-inch round cake)

1 cup unbleached all-purpose flour
3/4 cup cake flour
1 1/2 teaspoons baking soda
1/2 tsp kosher salt
1/4 tsp ground cinnamon
1/4 tsp ground ginger
1/8 tsp ground cloves
1 1/2 cups granulated sugar
3/4 cup unsalted butter, at room temperature
2 eggs
4 cups peeled, cored & chopped Granny Smith apples (2 to 3 apples)
1/2 cup raisins (or dried mulberries)
1 cup pecan halves, toasted and chopped


Confectioners’ sugar for dusting

The cake is the creation of Pastry Chef Joanne Chang, who owns Flour Bakery + Cafe in Boston, where it’s a top-seller.

"The name, Apple Snacking Spice Cake, doesn’t even do it justice. That moniker conjures up a simple after-school cake baked in a square pan, and cut up to eat out of hand. That is not this cake. Rather, this cake is round, tall and the color of dark caramel. It is jam-packed with fruit. The batter is thick. In fact, it’s almost more apples than actual batter. There’s also a full cup of toasted pecans in it, too. For good measure, there’s also a big handful of raisins.

The result is a cake, in which every bite is a riot of apples and nuts, as well as warm spices of ginger, cloves and cinnamon. But don’t think this cake is too moist like a dreaded fruitcake. Nope, it’s tender and its moistness level is just right. What’s more, when it bakes up, the top of the cake gets that heavenly crisp, crackly texture no one can resist." Description from foodgal.com


Position a rack in the center of the oven, and heat the oven to 350 degrees. Butter and flour a 10-inch round cake pan.
In the bowl of a stand mixer, sift together the all-purpose flour, cake flour, baking soda, salt, cinnamon, ginger, and cloves. (Or, sift together in a medium bowl if using a handheld mixer.) Fit the mixer with the paddle attachment. Add granulated sugar and butter to the flour mixture and beat on medium speed for about 1 minute, or until butter is fully incorporated into the dry ingredients. Stop the mixer several times to scrape the paddle and the sides of the bowl to make sure all of the butter is mixed in. Add eggs and mix on low speed for 10 to 15 seconds, or until fully incorporated. Then, turn the mixer to medium-high speed and beat for about 1 minute, or until batter is light and fluffy.
Using a rubber spatula, fold in the apples, raisins and pecans. The batter will be very stiff and thick. It will look like too many apples and not enough batter, but that’s okay. Scrape all of the batter into the prepared pan, then spread it evenly to fill the pan.
Bake for about 1 hour and 15 minutes, or until the cake feels firm when you press it in the middle and the top is dark golden brown. Let the cake cool completely in the pan on a wire rack.
Invert the cake onto a serving plate, lifting away the pan, and then invert the cake again so it is right-side up. Slice and plate, then dust the slices with confectioners’ sugar.
The cake can be stored in an airtight container at room temperature for up to 3 days. Or, it can be well wrapped in plastic wrap and frozen for up to 2 weeks; thaw overnight at room temperature for serving.

Danish Apple Bar

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2 ½ cups all-purpose flour
½ tsp salt
1 cup shortening chilled, cubed
1 egg, whipped with milk to make 2/3 cup liquid
6 tart apples, peeled, sliced (variety mixture works best)
1 cup cornflakes, crushed
1 tsp cinnamon
½ tsp nutmeg

Glaze

1 cup powdered sugar
1 Tbs cream or milk
1 tsp vanilla extract
 
Mix together to make a smooth glaze. 
Should be thin enough to drizzle over the Danish.
This recipe comes from Robbie Bell, local potter and private chef. "My mouth starts watering when I see the apple orchards with open signs in the fall. This means Danish Apple Bars are about to be made. Lots of sweet and tart apples encased in thin pastry and covered in a sugary glaze. The best piece is that first one of the season, still slightly warm with a hot cup of coffee. This pastry takes me back 50 years when my grandmother made them. Now, my mother makes them, and I carry on the tradition." Try Robbie's recipe and start your own tradition.
In a large bowl, combine the flour and salt. Whisk the flour and salt together. Cut in the shortening with a fork/pastry blender until they resemble small peas. In a liquid measuring cup, add enough milk to the whipped egg to measure 2/3 cup. Add liquid into flour. Bring it together with your hands (clean of course). Pour onto your floured countertop and knead a few turns to make a smooth dough. Divide in half and refrigerate while preparing apples. Preheat oven to 375°. Roll out first half of the dough to fit into a heavy cookie sheet. Allow for overhang. Spread crushed cornflakes to ½ inch of the edges. Arrange the apples over the cornflakes. Sprinkle with sugar, cinnamon and nutmeg. Roll out the second half of pastry and fit on top. Seal the edges by rolling the edges to the apples. To make a golden brown crust, brush the pastry with an additional egg yolk. Bake for 50-60 minutes. Remove from oven and pour the glaze while the Danish is warm.

Pumpkin Apple Pie

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Try a different fruit in your dessert for the holidays. This recipe is courtesy of Nancy Fuller and the Food Network. She suggests using Gala and Mcintosh apples,  but any variety of sweet/sweet-tart, firm apples should do well. Create a delectable alternative to the traditional pumpkin pie.
One 9" deep-dish pie shell, unbaked (homemade or store bought)
2 Tbsp unsalted butter
2 apples, diced into ½" cubes (Gala preferred–any will firm apples will do)
1 apple, diced into ½" cubes (McIntosh preferred)
1 tsp ground nutmeg
½ tsp ground cinnamon
½ tsp ground ginger
1/8 tsp ground cloves
salt to taste
One 15-ounce can pumpkiin puree
½ cup granulated sugar
¼ cup dark brown sugar
One 12-ounce can evaporated milk
2 eggs
Whipped cream (optional)

Preheat oven to 375° and place a rack in the center of the oven. Fit the pie dough into a 9" deep pie plate; trim and crimp edges of the dough, and refrigerate until ready. (If using store bought, just refrigerate.) In a medium skillet on medium heat, melt butter, then toss in the diced apples, ½ tsp of nutmeg, cinnamon, ginger; add cloves, and a pinch of salt. Cook until the apples begin to soften (8 to 10 minutes), then remove from heat and set aside to slightly cool. In a bowl, add th pumpkin puree and whisk in the granulated and brown sugars, evaporated milk, eggs, and a pinch of salt.
Remove the pie plate from the refrigerator, and fill the bottom with the sauteed apple mixture. pour the pumpkin filling over the top an sprinkle with the remaining ½ tsp nutmeg. Bake until pumpkin is set, approximately 75 to 90 minutes. Cool, then slice and top with whipped cream.

* Sending in a recipe does not guarantee inclusion. Submissions must include a suitable image of the finished apple delight, and copy subject to editing for space and clarity. Got a question, please email.

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