Fall Apple Harvest Recipes
THANK YOU for ALL the wonderful recipes!
There were many that our Drummer Test Kitchen group is excited to try!
We did a random drawing and the winner for the September contest was Christine B. with “Raw Apple Cake.” Keep those recipes coming!
The Drummer Test Kitchen is already starting to think about holiday cookies/baking. Send in your family’s favorite holiday cookie or dessert recipe.
The winner will be featured in our 2023 Holiday Gift Guide (Nov. 19, 2023) and other recipes will appear in a future Now We’re Cookin’ edition!
Good Luck!
Submit your recipe and register to win at: clickit.entries@gmail.com
(All submissions will be entered into the drawing and need to be received by Oct. 25, 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. - 4 p.m.)
Raw Apple Cake
Submitted by: Christine B.
1 C. shortening
1 C. sugar
1/2 C. brown sugar
2 eggs
1 C. buttermilk
1 tsp. baking soda
1 tsp. baking powder
1 tsp. cinnamon
2-1/2 C. flour
1 tsp. salt
1 tsp. vanilla
2 C. apples
Topping:
1/2 C. sugar
1/4 C. brown sugar
1 pkg. chocolate chips
1 tsp. cinnamon
1 C. coconut
Cream shortening, sugars, and eggs. Add buttermilk, baking soda, baking powder, cinnamon, flour, salt, and vanilla. Mix well. Fold in apples. Pour batter into a greased and floured 9 x 13 pan.
Mix together topping ingredients; sugars, cinnamon, coconut, and chocolate chips. Sprinkle topping evenly over the cake batter. Bake at 350° F for 50 minutes.
Apple Pie in a Jar
Submitted by: Owen T.
This recipe is great for when your tree has a big crop of apples. Convenient to have on hand to make pie or crumble in a hurry. (just make/buy a crust pour jar in and bake) Also makes wonderful gifts.
Apples (sizes vary but figure roughly 15 lbs. worth.)
4-1/2 C. white sugar
1 C. corn starch
2 T. cinnamon
2 tsp. nutmeg
1 tsp. salt
10 C. cold water
3 T. lemon juice
Peel, core, and slice apples, then place loosely in jars.
To make syrup: pour 10 C. cold water into large pot.
Mix sugar, corn starch, cinnamon, nutmeg, and salt together in a bowl, then add mixture into water.
Turn on heat and stir until thickened. (Usually 1 minute after boiling)
Stir in lemon juice and remove from heat.
Pour mixture into jars leaving at least 1/2 inch headspace.
Add lids and rings, and place jars in boiling water bath for 20 minutes. Then remove jars from water and set on counter to cool and seal.
To use simply stir jar contents and pour over crust, and bake until crust is done. Makes 7 quarts.
Applesauce Squares
Submitted by: Bonnie M.
1 C. brown sugar
1 C. applesauce
1/2 C. vegetable oil
2 C. flour
1-1/2 tsp. cinnamon
1/4 tsp. salt
1 tsp. soda
1 tsp. vanilla
1 C. raisins
1/4 C. chopped walnuts
1 tsp. nutmeg
Mix all ingredients and pour into a greased 9 x 13” pan. Bake at 350° for 20-25 minutes.
Apple Nut Bread
Submitted by: Lori L.
1 C. butter
3/4 C. sugar
2 eggs
2 C. flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1/2 C. nuts
2 C. (unpeeled) coarsely shredded apples.
Mix and bake in two greased loaf pans for 1 hour at 350°.
Apple Kuchen
Submitted by: Elvera H.
1/2 C. sugar
1-1/2 tsp. baking powder
1 C. flour
1 egg
1/2 C. milk
1/4 tsp. salt
Mix all of the above together. In a greased 9 x 12” pan, place 2 C. of sliced, peeled apples mixed with 1/2 C. sugar.
Pour the first mixture over the apple mixture and bake in moderate oven for 35 minutes or until nicely browned.
Apple Slices Recipe
Submitted by: Robin W.
This is an easy recipe that is my mom’s recipe. It is delicious, kind of reminds you of the old Hostess® apple pies only much, much better.
Ingredients for crust:
6 T. cold milk
1 C. Mazola® Corn Oil (Do not substitute)
3 C. flour
2 T. sugar
2 tsp. salt
Note: Make two times, one for top and one for bottom. If you have a larger cookie sheet make 3 batches and split last batch between top and bottom.
**Make one batch at a time.**
Ingredients for filling:
3 cans of Apple Pie Filling
several pats of butter
cinnamon to taste
Ingredients for glaze:
powdered sugar
milk
vanilla
Mix all ingredients and pat into cookie sheet, making sure you come up the sides of cookie sheet to be able to seal the top and bottom of the crust.
Mix filling and place mixture on the bottom crust.
Roll top of the crust out between parchment paper then carefully cover entire top of apple slices, pinching top and bottom of crust together.
Bake at 375° F until golden brown, which takes about 1 hour.
Mix glaze ingredients up and place on top of apple slices as soon as it comes out of the oven.
Apple Strudel
Submitted by: Judy N.
2 premade pie crusts
4 Granny Smith apples
4 harder apples (like Gala)
1/2 C. flour
1/2-3/4 C. melted butter
3/4 C. brown sugar (or more if desired)
Powdered sugar
Roll out crust and press into a deep cookie sheet. Peel and cut apples into slices. Mix flour, melted butter and brown sugar and mix with apples and place on prepared cookie sheet. Roll out other pie dough and lay over apple mixture. Pinch outsides together. Bake at 350° for 45 minutes to 1 hour.
Test apples to see if soft and bake until top crust is lightly brown.
Cool completely and then drizzle powdered sugar over top and let sit until completely cooled.
Easiest Pulled Pork Ever
Submitted by: Robin W.
Pork Shoulder Roast any size
Good Seasons® dry Zesty Italian Dressing mix (see note)
buns for serving
BBQ sauce for serving
I start this at supper time, the day before it is to be served. Place roast in slow cooker, place dry Zesty Italian Dressing mix on top of the pork roast, place slow cooker on low and cook for 24 hours, YES, 24 HOURS!. Do not add water to slow cooker, no water is needed, there will be more juice than roast when done, and a couple hours before serving, you can shred the pork roast into the juice that you have.
Serve on a bun, if you like BBQ sauce, you can add it to your sandwich, there is no wrong way to serve this.
Notes: A pork shoulder roast is usually best for pulled pork, but I have made this with just about every cut of pork roast and it is just fine.
For a 1-2 lb. roast = 1 packet dressing mix
For a 3-4 lb. roast = 2 packets of dressing mix
For a 5-6 lb. roast = 3 packets of dressing mix
This pulled pork recipe might sound like it’s going to be over cooked but trust me when I say it is not!
Easy Seasoned Mushrooms
Submitted by: Robin W.
Mushrooms - I like the small petite mushrooms but you can use sliced or whole, either will work.
Depending on how many mushrooms you are needing will determine how many Hidden Valley Ranch® Seasoning Mix packets that you will need, and it will also determine how much butter is needed, see list below.
*2-3 containers of fresh Petite Mushrooms.
1 packet of Hidden Valley Ranch ® Seasoning Salad Dressing Mix
1 stick of real butter
Clean mushrooms and set aside. Melt butter in microwave, then add the seasoning mix to the melted butter and mix well. Place in slow cooker, then add mushrooms and stir to evenly coat the mushrooms and cook on low 6-8 hours or so, by supper time you will have the best seasoned mushrooms.
Note: 4-5 containers of mushrooms use 2 packets of salad dressing mix and 2 sticks of butter.
Sour Cream & Raisin Pie Recipe
Submitted by: Robin W.
1 single crust baked pie shell
1 C. raisins
1 C. water
2 T. flour
1 egg
1-1/2 C. half and half
3/4 C. sugar
1/2 C. of the cooled juice
1 T. vinegar
1 T. vanilla
2 T. butter
additional raisins
Boil 1 C. raisins and 1 C. water for a few minutes on low heat then drain KEEPING JUICE! (Set aside and make sure that this is completely cooled before proceeding.)
Mix in order: flour, egg, half and half, sugar, cooled juice and vinegar. Then combine rest of ingredients and cook on top of stove on low, stirring constantly until thick. Add rest of the ingredients and mix well.
Add to baked pie shell & serve with your favorite whipped cream topping.
Quote of the Week:
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