Home NM Apple Council NM Apple Growers NM Honey Links Recipes
Apple Recipes
Updated September 16, 2004
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2 cups diced celery 1 cup broken meats of pecans and walnuts
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2 cups diced cored apples Mayonnaise Lettuce Salt
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Be sure all ingredients are crisp. If the apples are prepared ahead of time, sprinkle with lemon juice to prevent them from darkening. Toss together celery, apples and nut meats. Mix in mayonnaise and salt to taste. Serve on a bed of crisp lettuce.
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4 large tart apples 1 cup sugar 1 tsp cinnamon 3/4 cup flour 1/3 cup butter |
Peel 4 large tart apples and slice into an unbaked 9-inch pastry shell. Sprinkle with 1/2 cup sugar mixed with 1 teaspoon cinnamon. Sift another 1/2 cup sugar with 3/4 cup flour. Cut 1/3 cup butter into sugar and flour until it looks crumbly. Sprinkle over apples. Bake at 4500 F. for about 10 minutes. Reduce heat to 3500 F. and bake 30 minutes or until apples are tender.
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1 1/4 cups Water 1 1/4 cups sugar 1/2 tsp. cinnamon 1 can biscuits (10) 4 or 5 apples, according to size |
Mix water, sugar and cinnamon and boil together for 5 minutes. Set aside. Peel and slice apples. Flatten biscuits with rolling pin. Put 3 or 4 slices of apples in each biscuit. Dot with butter. Pull biscuit up over apples. Rub outside of biscuit with butter. Place in a 10 x 6 x 1 1/2 inch pan and pour sugar mixture in pan. Bake in a 4250 F. oven for 25 minutes. Serve with cream.
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Large baking Apples Sugar Cinnamon Tapioca Corn syrup Butter |
Core large baking apples. Pare a third of the way down from stem end. Place each apple on a double thickness of heavy-duty aluminum foil. Fill centers with a mixture of sugar, cinnamon and tapioca. Brush peeled surfaces with light corn syrup and put about 1 teaspoon butter on each. Wrap securely with foil. Cook apples 40 to 45 minutes or until they feel soft when gently pressed with gloved thumb.
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1 Qt Apple Juice 1/2 Lemon, Sliced Thin 1 Stick Cinnamon 1/2 cup Brown Sugar 1 Cup Water 1/2 Orange, sliced thin 1/4 tsp. nutmeg Mint Sprigs
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Combine all ingredients and heat to the boiling point. Let simmer for 10 minutes. Strain. Serve garnished with sprigs of mint. Serve Hot
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10 Apples 2 Cups sugar 4 Cups boiling water 2 Lemons, sliced
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Peel the 10 apples and core. Drop in cold water and let stand half an hour. Cook on surface of stove until perfectly transparent and the syrup jellies. Do not use a very sour apple: Winesap is preferred. They should be whole when done
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