Apple Recipes

  Ingredients Cake 1 cup packed brown sugar 1/4 cup butter or margarine, softened 1 egg 1 cup Gold Medal™ all-purpose flour 1 teaspoon baking soda 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/4 teaspoon salt 2 cups chopped peeled or unpeeled cooking apples (2 medium) Sauce 1/3 cup butter or margarine 2/3 cup granulated sugar 1/3 cup half-and-half 1/2 teaspoon ground cinnamon Steps 1  Heat oven to 350°F. Grease bottom and sides of 8-inch square pan with shortening. 2  In large bowl, mix brown sugar and softened butter with spoon until light and fluffy. Beat in egg. Stir in flour, baking soda, 1 teaspoon cinnamon, the nutmeg and salt. Stir in apples. Spread batter in pan. 3  Bake 25 to 35 minutes or until toothpick inserted in center comes out clean. 4  Meanwhile, in 1-quart saucepan, heat sauce ingredients over medium heat, stirring frequently, until butter is melted and sauce is hot. Serve warm sauce over warm cake.  

  Ingredients Chutney 1/3 cup apricot spreadable fruit 1/4 cup chopped peeled apple (1/4 medium) 2 tablespoons chopped onion 1 tablespoon raisins, chopped 1/4 teaspoon salt 1/4 teaspoon ground allspice 1 tablespoon cider vinegar Salmon 4 salmon steaks, 1/2 to 3/4 inch thick (4 oz each) Steps 1  In 1-quart saucepan, mix all chutney ingredients. Heat to boiling. Reduce heat to medium-low; cook 12 to 15 minutes, stirring frequently, until onion is tender and sauce is slightly thickened. 2  Meanwhile, heat closed contact grill for 5 minutes. 3  When grill is heated, place salmon steaks on bottom grill surface. Close grill; cook 6 to 8 minutes or until salmon flakes easily with fork. Serve salmon with chutney.  

  Ingredients Dressing 1/2 cup vegetable oil 6 tablespoons sugar 2 tablespoons white wine vinegar 1 tablespoon finely chopped red onion 1/2 teaspoon salt 1/2 teaspoon ground mustard 1/4 to 1/2 teaspoon celery seed Salad 1 large bunch romaine lettuce, torn into bite-size pieces (about 10 cups) 1 bag (6 oz) fresh baby spinach leaves 1 cup crumbled blue or Gorgonzola cheese (4 oz) 1 cup walnut halves, toasted 2 red apples, cut into bite-size pieces Steps 1  In medium bowl, mix all dressing ingredients with wire whisk until sugar is dissolved (dressing will be thick). Set aside. 2  In very large bowl, mix salad ingredients. Pour dressing over salad; toss to coat. Serve immediately.    

  Ingredients Topping 1/4 cup butter or margarine 2/3 cup packed brown sugar 1/2 teaspoon ground cinnamon 2 medium apples, peeled, cut into 1/2-inch wedges Cake 1 1/3 cups Gold Medal™ all-purpose flour 1 teaspoon baking powder 1/2 teaspoon ground cinnamon 1/4 teaspoon salt 1 cup granulated sugar 1/2 cup butter or margarine, softened 2 eggs 1/2 teaspoon vanilla 1/4 cup milk Whipped Cream 1 cup whipping cream 2 tablespoons granulated sugar Steps 1  Heat oven to 325°F. Spray bottom and sides of 8- or 9-inch square pan with cooking spray. 2  In 1-quart saucepan, melt 1/4 cup butter over medium heat, stirring occasionally. Stir in brown sugar. Heat to boiling; remove from heat. Stir in 1/2 teaspoon cinnamon. Pour into pan; spread evenly. Arrange apple wedges over brown sugar mixture, overlapping tightly and making 2 layers if necessary. 3  In medium bowl, mix flour, baking powder, 1/2 teaspoon cinnamon and the salt; set aside. In large bowl, beat 1 cup granulated sugar and 1/2 cup butter wi

  Ingredients 4 center-cut bone-in pork loin chops, 1 inch thick (about 2 lb), trimmed of fat 1/4 teaspoon salt 1/4 teaspoon pepper 6 tablespoons packed brown sugar 2 tablespoons cider vinegar 1 teaspoon ground ginger 1 teaspoon ground cinnamon 1/4 teaspoon ground red pepper (cayenne) 1/4 cup sweetened dried cranberries 2 medium baking apples, peeled, chopped (2 cups) Steps 1  Spray 3- to 4-quart slow cooker with cooking spray. Sprinkle pork with salt and pepper; place in cooker. 2  In small bowl, mix brown sugar, vinegar, ginger, cinnamon, red pepper and cranberries. Spoon over pork in cooker; top with apples. 3  Cover; cook on Low heat setting 4 hours to 4 hours 30 minutes.  

  Ingredients 1/2 teaspoon butter or margarine, softened 2 unpeeled red baking apples, sliced 2 teaspoons all-purpose flour 1 teaspoon packed brown sugar 1/4 teaspoon ground cinnamon 1/2 teaspoon seasoned salt 4 bone-in pork loin chops, 3/4 inch thick (about 2 lb), trimmed 1 cup apple juice or apple cider 2 tablespoons butter or margarine 1 1/2 cups stuffing mix for pork or chicken (from 12-oz box or 8- or 12-oz canister) 1/4 cup sweetened dried cranberries 1 tablespoon chopped fresh parsley Steps 1  Heat oven to 375°F. Brush 1/2 teaspoon butter in bottom of 13x9-inch (3-quart) glass baking dish. Spread apple slices in dish. In small bowl, mix flour, brown sugar and cinnamon; sprinkle over apples. Sprinkle seasoned salt on both sides of pork; place pork over apples. 2  In 2-quart saucepan, heat apple juice and 2 tablespoons butter to boiling over medium-high heat. Stir in stuffing mix and cranberries. Cover; remove from heat. Let stand 5 minutes. Fluff mixture with fork. Scoop 1/2 cup