Nontraditional Apple Recipes

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If you’ve already made a trip to the orchard, or you plan on picking your own sometime this apple season, you’ll be needing some fresh ideas on what to do with all those apples! Forget the apple pie! Here’s a compilation of some of our favorite out of the box apple recipes that are sure to have your family members asking for seconds!

Apple Peanut Butter Cookies

  • 1/2 cup shortening
  • 1/2 cup chunky peanut butter
  • 1/2 cup sugar
  • 1/2 cup packed brown sugar
  • 1 egg
  • 1/2 teaspoon vanilla extract
  • 1-1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup grated peeled apple

1) In a large bowl, cream the shortening, peanut butter and sugars until light and fluffy. Beat in egg and vanilla. Combine the dry ingredients; gradually add to creamed mixture and mix well. Stir in apple.

2) Drop by rounded tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 375° for 10-12 minutes or until golden brown. Cool for 5 minutes before removing to wire racks. Yield: about 2-1/2 dozen.

Pork With Sautéed Granny Smith Apples

  • 2 tablespoons all-purpose flour
  • 1 teaspoon ground cumin
  • kosher salt and black pepper
  • 12 pork cutlets (about 1 1/2 pounds)
  • 1 tablespoon canola oil
  • 1 tablespoon butter
  • 2 small Granny Smith apples, halved
  • 1/2 cup low-sodium chicken broth
  • 2 tablespoons white wine vinegar
  • 1/4 cup fresh flat-leaf parsley, chopped
  • 2 tablespoons whole-grain mustard

1) In a shallow bowl, combine the flour, cumin, 1 teaspoon salt, and ½ teaspoon pepper. Lightly coat each cutlet with the flour mixture; set aside.

2) Heat the oil and butter in a large skillet over medium-high heat.

3) Sprinkle the apples with ¼ teaspoon each salt and pepper and cook, cut-side down, until golden-brown, 3 to 5 minutes. Transfer to 4 plates.

4) Working in batches (add more oil if needed), cook the pork until golden brown and cooked through, 2 to 3 minutes per side. Transfer to the plates.

5) Add the broth and vinegar to the skillet and simmer until slightly reduced, 4 to 5 minutes. Stir in the parsley.

6) Serve the pork and apples with the pan sauce and mustard.

Slow-Cooker Apple Crisp Coffee Cake

Apple Mixture

  • can (21 oz) apple pie filling, apple slices somewhat broken up
  • 1/4 cup packed brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon vanilla

Crumble Mixture

  • cup quick-cooking oats
  • 1/2 cup granulated sugar
  • 1/4 cup packed brown sugar
  • 1/2 teaspoon salt
  • 1/2 cup butter, room temperature, cut into small chunks

Cake Batter

  • box  yellow cake mix
  • eggs, beaten
  • 1/2 cup sour cream
  • 1/2 cup evaporated milk
  • 1/3 cup butter, softened
  • 1/2 teaspoon ground cinnamon

 

1) Prepare a 3- 3 1/2 quart slow cooker with nonstick spray or grease well with butter.

2) In small bowl, mix Apple Mixture ingredients; set aside.

3) To make Crumble Mixture, in medium bowl, stir together oats, granulated sugar, 1/4 cup brown sugar and the salt. With pastry blender or fork, cut in 1/2 cup butter until well combined. Set aside.

4) In large bowl, mix Cake Batter ingredients until well combined.

5) In bottom of slow cooker, spread half of the apple mixture. Top with half of the crumble mixture, followed by half of the cake batter. Repeat layering again with remaining apple mixture, crumble mixture and cake batter.

6) Cover; cook on High heat setting 3 hours to 3 hours 30 minutes or until cake is set in center.

7) Turn off slow cooker. Remove cover; let stand 15 to 20 minutes.

8) When ready to serve, invert coffee cake onto serving plate.

 

Brie, Apple, and Arugula Quesadillas

  • 1 tablespoon Dijon mustard
  • 2 teaspoons apple cider
  • 3 (10-inch) flour tortillas
  • 6 ounces Brie cheese, rind removed and cut into 1/4-inch-thick slices, divided
  • 1 Fuji apple, cored and cut into 1/4-inch-thick slices (about 1/2 pound), divided
  • 3 cups arugula, divided
  • 3/4 teaspoon freshly ground black pepper, divided

1) Combine mustard and cider in a small bowl; stir well.

2) Heat a large nonstick skillet over medium heat. Spread each tortilla with about 1 1/2 teaspoons mustard mixture. Place 1 tortilla, mustard side up, in pan. Arrange one-third of cheese slices over half of tortilla; cook 1 minute or until cheese begins to melt. Arrange one-third of apple slices over cheese; top with 1 cup arugula. Sprinkle with 1/4 teaspoon pepper. Fold tortilla in half; press gently with a spatula. Cook 2 minutes on each side or until golden brown. Remove from pan. Repeat procedure twice with remaining 2 tortillas, cheese, apple slices, 2 cups arugula, and 1/2 teaspoon pepper. Cut each quesadilla into 4 wedges.

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