Awesome Apples!

Darlene Dixon was our recipe column writer for over 30 years. She has shared many recipes over the years in The Journal-Press and The Drummer and has published at least four cookbooks.

We have recently found a small stash of these wonderful cookbooks, and want to share them with you.

Send in your favorite APPLE RECIPE for a chance to WIN one of these cherished books: “APPLE DELIGHTS.”  We will share your recipe in an upcoming edition of Now We’re Cookin’ and place you in the DRAWING.  

Submit your recipe and register to win at:  

(All submissions will be entered into the drawing and need to be received by Sept. 30, 2023. Each winner will be announced and contacted. We do not ship the prizes, but are available for pick up Mon.-Thurs., 8:30 a.m. - 4p.m.)

Darlene’s Apple Crisp


Yield 16 servings


7-8 apples, peel, core, slice thin

1-1/4 to 1-1/2 c. sugar

2 T. butter

3 T. instant tapioca or flour

3/4-1 tsp. cinnamon



1/2 c. butter

1/2 c. brown sugar

1 c. flour

3/4 c. rolled oats

3/4 c. dry yellow cake mix


Combine apple slices with sugar, tapioca and cinnamon in a 9 x 13 inch baking pan.  Dot with butter.

Cream butter and brown sugar. Stir in flour, rolled oats and cake mix, blending well. Sprinkle the crumbly mixture on top. Bake at 350° for 1 hour. Great hot or cold. Serve with whipped topping or ice cream.


Breakfast Bars


Yields 4 dozen


1/2 c. butter, room temp

1/2 c. sugar

1 c. brown sugar

4 eggs

1/4 tsp. baking powder

1-1/2 tsp. salt

1 tsp. vanilla

4 c. rolled oats (quick or old fashioned)

3 c. flour

1-1/2 c. apples, diced or grated

1 (12 oz.) pkg. cinnamon chips

1 c. nuts, chopped


Cream butter and sugars.  Beat in eggs, baking powder, salt, vanilla, oats and flour.  Fold in apples, cinnamon chips and nuts. Press mixture into greased 10x15 inch baking pan.  Bake at 350° for 25 minutes.


Apple Noodle Casserole


1 (6 oz.) pkg. wide egg noodles

1/4 c. butter, softened

1 c. golden raisins

1/4 c. orange juice

1/2 c. sugar

2 apples, peel, core, chop

1/8 tsp. cinnamon



3/4 c. corn flake cereal, crushed

1/4 c. brown sugar


Cook noodles in boiling water with salt under cook the noodles. Drain. Add butter and raisins. Set aside.  Meanwhile, combine sugar, apples and cinnamon; simmer together for 8 minutes and pour into the noodle mixture.  Turn into a three quart casserole. Bake covered 25 minutes at 350°. Top with topping mix, place back in over 8-10 minutes.


Stuffed Ham Slices


Yields 10 servings


(10) 1/4” thick slices of ham (deli honey cured)



1/3 c. butter

1/3 c. onion, diced

1/3 c. celery, diced

1/2 tsp. poultry seasoning

1/2 tsp. thyme

1/2 tsp. chicken bouillon granules

1-1/2 c. apples, peel or unpeel, dice

4 c. bread, cubed

1/2 c. apple juice, cider or water

1/4 tsp. pepper

1/2 tsp salt



2 T. honey

2 T. Dijon mustard

1 T. brown sugar

1 T. catsup


Sauté onion and celery in saucepan with butter and cook until tender. Take off heat and stir in poultry seasoning, thyme, bouillon, apple, bread cubes, salt, pepper and enough water to moisten. Spoon a heaping spoonful onto five ham slices and top each with another ham slice.  Secure with toothpicks. Place in 9x 13 inch greased baking pan.  

Mix together glaze ingredients and spoon over ham.  Cover and bake at 350° for one hour. Cut each into half.  


Apple Cider Sundaes


2 cups of topping


1-1/2 c. apple cider

1/3 c. sugar

2 T. cornstarch

1/2 tsp. cinnamon

1/2 tsp. lemon juice

1-1/2 c. tart apples, peel, finely chop

Vanilla ice cream


In saucepan combine cider, sugar, cornstarch, cinnamon and lemon juice. Cook and stir a few minutes. Add apples.  Bring to a boil and boil on low heat until apples are transparent; stir often. Cool slightly, serve over ice cream.


Apple Pan Dowdy


Yields 6-8 servings


6 apples, peel, core, slice

3/4 - 1 c. sugar

1/2 tsp. cinnamon

2 T flour or tapioca

1/2 tsp. vanilla


Batter topping:

2 T. butter, melted

1/2 c. sugar

1 egg

Pinch of salt

1 tsp. vanilla

1 tsp. baking powder

1/2 c. flour


Mix apples, sugar, cinnamon, flour and vanilla in 8 x 10” casserole dish.  Set aside.


Topping: Cream butter and sugar. Beat in egg. Stir in salt, vanilla, baking powder and flour. Spoon mixture on top of apple mixture.  Bake at 350° for 45-50 minutes.  Serve with shipped cream. 


Apple Spice Bars


4 eggs

2 c. sugar

1 c. vegetable oil

1 tsp. baking soda

2 tsp. baking powder

3/4 tsp. salt

2 tsp. cinnamon

1 tsp. vanilla

1/2 tsp. cloves

2 c. flour

2 c. apples, peel or unpeel, grated*

1 c. walnuts, chopped



1 (8 oz.) package cream cheese, room temp

2 T. butter

2-1/2 c. powdered sugar

1 tsp. vanilla


Beat eggs, sugar and oil in large mixer bowl.  Beat in baking soda, baking powder, salt, cinnamon, vanilla, cloves and flour. Fold in apples and walnuts. Spray bottom of a 10x15 inch jelly roll pan or (2) 9 x 13 inch pans. Spread batter evenly in pan or pans. Bake at 350° for 20-25 minutes.

Beat together frosting ingredients for 3 minutes. Frost bars

*For Zucchini bars: use 2 c. grated zucchini in place of apples.


Apple Cabbage Salad


Yields 8-10 servings


2 apples, peel on, sliced

2 c. shredded cabbage

2 orange, peeled, sectioned

1 c. seedless grapes

2 T. sugar

1/2 c. whipping cream

1 T. lemon juice

Pinch of salt

1/2 c. mayonnaise

1/2 tsp. vanilla


Mix apples with lemon juice, add cabbage, oranges and grapes. Whip cream and add sugar, mayonnaise and vanilla.  Pour over, toss to coat.


Zucchini Apple Relish


7 c. zucchini, chop, remove seeds, leave peeling on

4 c. apples, peel, chop

1/2 c. onion, diced

3/4 c. golden raisins

1 T. fresh ginger root, grated

2 c. cider vinegar

1-1/2 c. brown sugar

1 T. pickling spices

1 T. pickling salt

1 tsp. mace

1 tsp. ground cloves

(2) 2-3” cinnamon sticks

1/2 tsp. pepper


In a 6-8 quart stock pot: combine all ingredients.  Bring to a boil over medium heat, stirring often.  Boil gently for 25-30 minutes, or until thickened.  Take off heat and remove cinnamon sticks.  Immediately pour into hot sterilized pint jars.  Carefully run a wooden spoon inside of relish jar to remove trapped air bubbles.  Wipe rim of jars, seal with sterilized lids.  Process in hot water bath for 15 minutes.

Cheese Dip


Yields 4 Cups


6 slices bacon

2 c. cheddar cheese, shredded

1/3 c. milk or cream

3-4 toes garlic

1 tsp. Worcestershire sauce

1 (8oz) pkg. cream cheese, room temp.

1/2 tsp dry mustard

1/4 tsp. onion salt

1-2 drops Tabasco® sauce

3/4 apples, cut in wedges

1 tsp. lemon juice


Brown bacon in skillet, drain and crumble. Place in small fondue pot or small crock pot. Add cheese, milk, softened cream cheese, garlic, Worcestershire sauce, mustard, onion salt and Tabasco® sauce. Heat. If mixture thickens, stir in more milk or cream. Sprinkle lemon juice over apple slice just before serving.


Quote of the Week:

‘’The whole world is a series of miracles, but we’re so used to them we call them ordinary things.’’ 

~ Hans Christian Andersen


The Drummer and The Wright County Journal Press

PO Box 159
108 Central Ave.
Buffalo MN 55313

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