Name|Servings|Tanners|Ingredients|Directions|Submitted_by|Type|Approved
Cider BBQ Sauce|2 (1-pint) jars|Apple cider|1 onion, minced
4 c. apple cider
1/2 c. cider vinegar
1/2 c. brown sugar, packed
1 T. mustard seed
1 tsp. celery salt
1/8 tsp. pepper
1 T. Worcestershire sauce
1 T. liquid smoke
2 (12-oz.) bottles chili sauce
hot pepper sauce to taste|Place ingredients in heavy saucepan and bring to a boil. Reduce heat, simmer until thickened and reduced in half. Remove from heat.|Tanners|thisthat|1
Apples with Vanilla-Peanut Butter Dip|4|Apples|1 c. lowfat vanilla yogurt
2 T. reduced-fat peanut butter
4 medium apples cored and sliced|In a medium bowl, combine lowfat vanilla yogurt and reduced-fat peanut butter; mix until well blended. Serve apples with dip on side.|Tanners|thisthat|1
Apples with Cinnamon-Cottage Cheese Dip|4|Apples|1 c. lowfat cottage cheese
1/2 tsp. vanilla extract
1/2 tsp. ground cinnamon
4 medium apples cored and sliced|In a medium bowl, combine lowfat cottage cheese, vanilla extract and ground cinnamon. Serve apples with dip on side.|Tanners|thisthat|1
Apple Chutney||Apples|5 c. peeled, cored and chopped apples
1 lemon, seeded and chopped
1 crushed garlic clove
2-1/4 c. brown sugar
1-1/2 c. raisins, halved
1/3 c. crystallized ginger, chopped
1-1/2 tsp. salt
1/4 tsp. cayenne pepper
2 c. vinegar|Simmer all ingredients together in large pot until apples are soft. Cool and store in refrigerator.|Tanners|thisthat|1
Apple Butter||Sweet apples and apple cider|1 peck sweet apples
1 gallon cider
6 c. sugar
1 T. cinnamon
1/2 T. cloves|Wash and slice apples. Combine apples and cider in pot and cook until apples are soft, then press through sieve. Boil strained pulp until it is thick enough to heap on a spoon. Then add sugar mixed with spices and continue boiling until mixture is so thick that no liquid runs from butter when tested on a cold plate. Pour, while hot, into hot jars, cover with paraffin and seal.|Tanners|thisthat|1
Spiced Apple Cookies||Apples and apple cider|1/2 c. butter
1 egg
1 tsp. baking soda
1 tsp. cinnamon
1/4 c. apple cider
1 c. raisins
1-1/3 c. brown sugar
2 c. flour
1/2 tsp. salt
1/2 tsp. cloves
1 c. chopped nuts
1 c. apple, peeled and chopped
Mix ingredients well and drop on greased baking sheet. Bake for 13 minutes at 375 degrees.
|Glaze
1/2 c. powdered sugar
1 T. butter
2 T. apple cider (approximately)
Mix ingredients and spread on tops of cookies.|Tanners|cookie|1
Applesauce Cookies|3 dozen cookies|Applesauce|1/2 c. shortening
1 c. sugar
1 egg
1-3/4 c. flour, sifted
1/2 tsp. baking powder
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. cloves
1/2 tsp. nutmeg
1/2 c. seedless raisins
1 c. rolled oats
1 c. applesauce
1 tsp. baking soda|Cream together shortening and sugar, then stir in egg.
Sift flour, baking powder and soda, salt and spices. Mix in raisins and rolled oats. Add to creamed mixture in 3 portions alternately with applesauce in 2 portions. Beat well. Drop dough by spoonfuls onto greased baking sheet. Bake at 375 degrees about 15 minutes.|Tanners|cookie|1
Apple Cookies|3-1/2 dozen dookies|Apples and apple cider|2 c. all-purpose flour, sifted
1 tsp. baking soda
1/2 c. shortening
1/2 tsp. cinnamon
1/4 tsp. cloves
1/4 tsp. nutmeg
1/2 tsp. salt
1/2 c. apple cider
1-1/3 c. brown sugar, firmly packed
1 egg
1 c. nuts, chopped
1 c. apples, unpared, finely chopped
1 c. raisins|Sift flour, baking soda, spices and salt. Cream shortening, sugar and egg. Blend well. Stir in half of flour mixture, then nuts, apples and raisins. Blend in cider and remaining flour mixture. Drop rounded tablespoons of cookie dough onto greased cookie sheet. Bake at 400 degrees for 11-14 minutes.|Tanners|cookie|1
Fresh Apple Pound Cake||Apples|3 c. flour
1 tsp. baking soda
1 tsp. salt
1-1/2 c. corn oil
2 c. sugar
3 eggs
2 tsp. vanilla
3 c. finely chopped apples
1 c. chopped pecans
1 tsp. cinnamon
Mix oil, sugar and eggs. Add dry ingredients and beat well, batter will be stiff. Add apples, nuts and vanilla. Mix well and pour into greased and floured bundt pan, bake at 325 degrees for 1 hour and 10 minutes. Or use a 9 x 13 cake pan and bake at 350 degrees for 45 minutes. Cake will appear slightly underdone in the center.|Glaze
1/2 c. butter or margarine
1/2 c. firmly packed light brown sugar
2 tsp. milk
Mix all ingredients in sauce pan and boil 3 minutes. With toothpick, poke hole in top of cake. Pour boiling glaze over warm cake. Serve with whipped or ice cream.|Tanners|dessert|1
Fresh Apple Cake||Apples|2 c. cake flour, sifted
1/4 tsp. salt
1 tsp. baking soda
1 tsp. baking powder
1/2 c. shortening
1 c. apples, unpeeled and ground
1/4 c. broken nut meats
1 tsp. vanilla
1 c. sugar
2 eggs, well beaten
1-1/2 T. sour milk
Sift flour, salt, baking soda and baking powder together. Cream the shortening with sugar till fluffy. Add eggs and beat thoroughly. Add sifted ingredients, milk and apples alternately in small amounts, beating well after each addition. Add remaining ingredients, mix lightly. Pour into greased pan. Bake at 350 degrees for about 1 hour. Make 1 (8 x 4-in.) loaf.|Caramel Icing
2 c. brown sugar
1 c. granulated sugar
1/8 tsp. baking soda
1 egg white
3/4 c. cream
Combine sugars, baking soda and cream. Cook to 238 degrees stirring constantly or until small amount forms a soft ball when dropped into cold water. Cool to lukewarm without stirring. Beat until creamy, add unbeaten egg white and beat until thick enough to spread. (Use half of recipe for the Fresh Apple Cake). Will frost 3 (8-in.) layers.|Tanners|dessert|1
Apple Rich Coffee Cake||Apples|1-1/4 c. flour
1 T. sugar
1 tsp. baking powder
1/2 tsp. salt
1/2 c. margarine
1 egg yolk
1 T. milk
4 large apples (peeled, quartered, cored, sliced)
Stir together flour, sugar, baking powder and salt. Cut in margarine until particles are fine. Beat egg yolk with milk and pour into flour mixture; toss with fork to make crumbly dough. Turn into greased 9-inch pan. Pat dough evenly over bottom. Arrange apple slices in rows on top, close together, overlapping with cored sides up.|Cinnamon Topping
3/4 c. sugar
1-1/2 T. flour
1 tsp. cinnamon
2 T. melted margarine
Stir together topping ingredients. Spoon over apples. Bake at 375 degrees for 55 minutes. Cool and cut into squares.|Tanners|dessert|1
Apple Hill Cake||Apples|4 c. diced apples
2 c. sugar
1/2 c. oil
2 eggs
2 c. flour
1 tsp. salt
2 tsp. cinnamon
1 tsp. nutmeg
2 tsp. soda|Combine sugar, oil and eggs. Sift together dry ingredients and add to egg mixture. Add apples to mixture. Pour into 9 x 13 greased cake pan and bake for one hour in preheated oven at 350 degrees. Serve hot, warm or cold; plain, frosted or with whipped cream.|Tanners|dessert|1
Apple Dumpling Cake||Apples|3 lbs. apples, peeled, cored and sliced
2 c. flour
1-1/2 c. sugar
2 tsp. baking powder
1 tsp. salt
2 eggs, beaten
1 c. oil
cinnamon|Preheat oven to 350 degrees. Lightly grease a 9 x 13 pan. Place apples in the dish. Mix remaining ingredients and pack on top of apples. Sprinkle with cinnamon. Bake 40-45 minutes till topping is puffy and golden brown.|Tanners|dessert|1
Apple Cake with Caramel Glaze|14-16|Apples|1 c. butter
2 c. sugar
3 eggs
3 c. flour
1-1/2 tsp. baking soda
1/2 tsp. salt
1 heaping tsp. cinnamon
1/8 tsp. nutmeg
2 tsp. vanilla
3 c. chopped, peeled apples
1 to 1-1/2 c. chopped walnuts
In a large mixing bowl, cream together butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine dry ingredients and add to creamed mixture. Stir in vanilla, apples and walnuts. Spoon batter into a greased and floured 10-inch tube pan. Bake 70-75 minutes in a 325 degree oven until tester comes out clean. Cool on rack for 20-30 minutes then remove cake from pan and cool completely on rack.|Caramel Glaze
1/2 c. brown sugar
1/4 c. butter (do not substitute with margarine)
1/4 c. heavy cream
For glaze, combine all ingredients in saucepan and bring to a boil, stirring occasionally. Boil 3-4 minutes over medium heat without stirring. Remove from heat. Let cool 3-4, then spoon over cake.
Serves 14-16.|Tanners|dessert|1
Sweetie Pie Pumpkin Pie||Sweetie Pie Pumpkin|1 sweetie pie pumpkin
nutmeg or pumpkin pie spice
1 can Libby's pumpkin pie mix| Cut the top off the sweetie pie pumpkin the same way you would for a jack-o-lantern and remove the seeds. Sprinkle the nutmeg or pumpkin pie spice inside of the cleaned out pumpkin. Mix a can of Libby's pumpkin pie mix according to the directions on the back of the can. Pour the pie mix into the sweetie pie pumpkin until 3/4 of the way full. Bake according to the directions on the can, adding about 5-10 minutes extra. Cool and refrigerate.|Tanners|dessert|1
Squash Pie||Hubbard or Butternut squash|2 c. mashed Hubbard or Butternut squash
1/2 c. sugar
1/2 tsp. cinnamon
1/8 tsp. nutmeg
1 T. melted butter
1/4 tsp. ginger
2 beaten eggs
1 (9-inch) unbaked pie shell
1-3/4 c. milk|Combine all ingredients (except pie shell) and mix well. Pour into pie shell. Bake at 400 degrees for 50 minutes or until knife inserted in center of pie comes out clean.|Tanners|dessert|1
Arkansas Apple Pie|6-8|Apples|8-10 red or green apples
1-1/2 c. sugar
1/2 c. water
1 (9-inch) pie crust and top
1 T. lemon juice
1/2 tsp. cinnamon
1/4 c. butter|Peel and slice apples very thinly. Cook apples in sugar and water until tender. Drain apples, reserving juice. Pile cooked apples in pie shell. Sprinkle with lemon juice and cinnamon and dot with butter. Cover with top crust. Bake 45 minutes at 350 degrees or until crust is brown.
While pie is cooking, return juice to low burner and let juice cook down (it weill still be thick when pie is done). Pour hot juice over hot cooked pie, use as much juice as possible. Wait 10-15 minutes and pour on remaining juice.
Serves 6-8 people.|Tanners|dessert|1
Applesauce Cream Pie||Applesauce|2 c. thick, sweetened applesauce
2 eggs, well beaten
cinnamon or nutmeg to taste
lemon juice (optional)
pastry pie crust
whipped cream|Mix eggs with applesauce and add spices or lemon juice if desired. Line a pie plate with pastry, pour in the mixture and bake for 15 minutes at 450 degrees, then reduce heat to 350 degrees. Bake until filling is set. When cool, spread with whipped cream.
Serve cold.|Tanners|dessert|1
Apple-Blueberry Pie||Apples|Crust
2 unbaked pie crusts
Filling
2 c. blueberries, preferably fresh, but frozen will work
3 Granny Smith apples, peeled and thinly sliced
1-1/2 c. sugar
1/2 c. flour
1 T. lemon juice
1/2 tsp. nutmeg
1 tsp. cinnamon
2 T. butter|Combine the filling ingredients, except for the butter, in a mixing bowl and mix gently with a wooden spoon. Pour the mixture into a 9-inch pie pan lined with a basic pie crust. Cut batter over top of mixture. Cover with a top crust. Crimp edges together to seal. Cut slits into crust to allow steam to escape. Bake at 375 degrees for about 45 minutes.|Tanners|dessert|1
Apple Pumpkin Pie||Apples|1/3 c. brown sugar, packed
1 T. cornstarch
1/2 tsp. cinnamon
1/4 tsp. salt
1/3 c. water
2 T. butter or margarine
3 c. tart apples, peeled and sliced
1 (9-inch) pie crust
Pumpkin layer
3/4 c. pumpkin, cooked or canned
3/4 c. evaporated milk
1/3 c. sugar
1 egg
1/2 tsp. cinnamon
1/4 tsp. salt|In a saucepan, combine brown sugar, cornstarch, cinnamon and salt. Add water and butter, bring to a boil. Add apples. Cook and stir for 4 minutes.
Place pastry in 9-inch pie pan and add apple mixture.
In a bowl, whisk pumpkin, milk, sugar, egg, cinnamon and salt until smooth. Pour over apple layer. Bake at 375 degrees for 50-55 minutes or until knife inserted near center comes out clean. Cool completely. Garnish with whipped cream, if desired. Store in refrigerator.|Tanners|dessert|1
Apple Pie||Apples|1/2 c. heavy cream
2 T. tapioca
3/4 to 1 c. sugar (depending on apples)
1/4 tsp. salt
1/4 tsp. nutmeg
1/4 tsp. cinnamon
2 tsp. lemon juice
5 c. sliced apples
2 T. butter
9-inch pie shell|Mix above ingredients together except apples and butter. Then add apples. Put half of mixture in a 9-inch pie shell, dot with butter. Add rest of apples and batter. Butter top of crust or lattice top. Bake at 400 degrees for 50 to 60 minutes.|Tanners|dessert|1
Chocolate Applesauce Bars||Applesauce|2 (2-oz.) squares unsweetened chocolate
1/2 c. shortening
1 c. sugar
2 eggs, slightly beaten
1 c. applesauce
1-1/4 c. sifted flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/4 tsp. cloves
1/4 tsp. cloves
1/4 tsp. nutmeg
1/2 tsp. cinnamon
1/2 c. chopped nut meats|Melt chocolate and shortening together over hot water. Cool slightly. Blend in sugar, eggs and applesauce.
Sift flour, baking powder and soda, salt and spices. Add to first mixture. Stir in the nut meats.
Spread batter into 2 greased 8-inch square pans. Bake at 350 degrees for 30-40 minutes. Let cool before cutting into bars.|Tanners|dessert|1
Caramel Apple Pizza|8-10|Apples and Carmel sauce|1 (18-oz.) tube refrigerated sugar-cookie dough
1 (8-oz.) pkg. cream cheese, softened
1/2 c. creamy peanut butter
1/2 c. packed brown sugar
2 T. milk
4 c. tart apples, peeled and sliced (about 3 large apples)
1 (12-oz.) can lemon-lime soda
1 tsp. ground cinnamon
1/2 c. Tanner's caramel sauce
1/3 c. pecans, chopped|Press cookie dough into a 14-inch pizza pan. Bake at 350 degrees for 20 minutes, or until golden brown. Cool on a wire rack. Run a large flat spatula under crust to loosen from pan.
In a mixing bowl, beat cream cheese, peanut butter, brown sugar and milk until smooth. Spread over the cooled crust.
In a bowl, combine apples and soda, drain well. Toss apples with cinnamon, then arrange over cream cheese. Drizzle with caramel sauce and sprinkle with pecans. Cut into wedges.
Yield: 8-10 servings|Tanners|dessert|1
Baked Apples with Cider||Apples and Apple Cider|6 large baking apples, Rome Beauty, Gala, Golden Delicious or Jonathan
1/2 c. brown sugar, firmly packed
1/3 c. raisins
1/3 c. walnuts, chopped
1 T. plus 1/2 c. apple cider
6 tsp. butter|Core and peel the top 1/3 of each apple. Put into a buttered baking dish.
In a bowl, combine brown sugar, raisins, walnuts and 1 T. cider. Stuff apples with mixture and top each apple with 1 tsp. butter. Pour remaining cider over apples and bake covered at 375 degrees. Baste apples occasionally while cooking.
Bake for 1 hour or until tender. Spoon juices over apples before serving. Serve with a scoop of ice cream.|Tanners|dessert|1
Applesauce Bread Pudding||Applesauce|8 slices day old white bread
2 c. applesauce (Tanners applesauce)
1/2 tsp. cinnamon
1/2 c. brown sugar, divided
2 eggs
2-1/2 c. milk
1/2 tsp. vanilla
1/4 tsp. salt
margarine|Spread each slice of bread with margarine. Arrange 4 slices, buttered side up in 8x8 inch square pan. Mix together applesauce, cinnamon and 2 tsp. of brown sugar. Spread over bread in dish. Cut each remaining slice of bread in 4 triangles and arrange on filling, covering entire surface. Beat together eggs, milk, vanilla, salt and remaining brown sugar. Pour over bread and sprinkle with more cinnamon. Bake at 350 degrees for 50 to 55 minutes.|Tanners|dessert|1
Applesauce Bars||Applesauce|1 c. sugar
1-3/4 c. shortening
1 egg
1 c. applesauce
1-1/2 c. raisins
1/2 c. nuts (optional)
2 c. flour
1/2 tsp. baking soda
1/2 tsp. baking powder
1 tsp. cinnamon
1 tsp. nutmeg
1/2 tsp. cloves
1 tsp. vanilla|Blend all together and pour into greased, floured 9 x 13 pan. Bake 35-40 minutes at 350 degrees. Frost with a white glaze frosting while still a little warm.|Tanners|dessert|1
Apple Squares||Apples|10 apples, peeled and sliced thin
1-1/2 tsp. cinnamon
3 T. minute tapioca
1 egg plus 1 egg yolk
3 T. flour
1/4 tsp. nutmeg
Combine all ingredients and mix well.|Crust
1-1/2 c. shortening
1-1/2 T. lemon juice
3 c. sifted flour
1 egg plus 1 egg yolk
7-1/2 T. cold water
Sift flour into bowl, then cut in shortening until crumbly. Add egg, lemon juice and water. Mix until moistened. Divide dough in half. Roll out 1 half and place in 15-1/2 x 10-1/2 x 1 jelly roll pan. Press up on sides of pan. Arrange apple mixture over crust.
Roll out other half of dough to fit over top the apple mixture in the pan. Make vents in top crust. Moisten edges of dough with water to seal the crusts. Spread whipped egg whites over crust. Bake at 375 degrees for 1 hour or until golden.
Frosting
1 c. powdered sugar
3 T. water
1 tsp. vanilla
Combine frosting ingredients and mix well. Spread on bars while warm.|Tanners|dessert|1
Apple Pizza||Apples|1/2 loaf frozen bread dough, thawed
2/3 c. sugar
1/2 c. flour
1/2 c. nuts, chopped
4 medium baking apples, peeled and sliced
1/4 c. butter
2 tsp. cinnamon
Spread dough on greased pizza pan and let rest 15 minutes.
Blend sugar, flour, nuts, butter and cinnamon. Layer apples on dough and sprinkle sugar mixture on top. Bake for 45 minutes at 350 degrees.|Glaze
1 c. powdered sugar
1 tsp. water
1 tsp. vanilla
Mix all ingredients until smooth. Drizzle glaze over pizza while still warm.|Tanners|dessert|1
Apple Pie Pudding||Apples|1 c. plus 1 T. flour
1 c. sugar
1/4 c. shortening
1 egg
1 tsp. baking soda
1/4 tsp. nutmeg
1/4 tsp. cinnamon
2 c. apples, chopped
1/2 c. nuts (optional)
Combine ingredients and bake in 9-inch deep pie pan at 350 degrees for 45 minutes.|Topping
1/2 c. sugar
2 T. cornstarch
2 T. butter
1/4 tsp. salt
1 c. water
1 tsp. vanilla
Combine all ingredients except for vanilla and cook until thick and clear. Add vanilla, then pour over warm pudding.|Tanners|dessert|1
Apple Mystery Dessert||Apples|3/4 c. sifted cake flour
1 c. firmly packed light brown sugar
1-1/2 tsp. baking powder
1/2 tsp. salt
dash of mace
dash of cinnamon
2 eggs
1-1/2 tsp. vanilla
1-1/2 c. tart apples, chopped
3/4 c. chopped walnuts|Mix and sift together cake flour, brown sugar, baking powder, salt, mace and cinnamon. Stir in unbeaten eggs and vanilla. Fold in apples and walnuts. Turn into well-greased 9-inch pie pan. Bake at 350 degrees for 25-30 minutes or until brown and crusty. Garnish with whipped cream sprinkled with cinnamon or top with small scoops of vanilla ice cream.|Tanners|dessert|1
Apple Dessert Squares||Apples|1 (18.25-oz.) package butter pecan cake mix
3 T. margarine, melted
1 T. water
4 c. apples, peeled and thinly sliced
2 T. flour
1/2 tsp. apple pie spice
1 (14-oz.) can sweetened condensed milk|Thoroughly combine cake mix, margarine and water. Press firmly into bottom of 13 x 9 x 2 greased baking pan. Bake at 350 degrees about 10 minutes.
Combine apples, flour and spice. Arrange evenly over crust. Pour condensed milk over apples. Return to oven and bake 50 minutes longer or until milk is brown and apples are tender. Cool completely before serving.|Tanners|dessert|1
Apple Caps||Apples|20-oz. crushed pineapple, with juice
2/3 c. sugar
1 package lemon jello
1 (8-oz.) package cream cheese, softened
1 c. apples, diced and unpeeled
1/2 c. nuts
1 c. celery, chopped
1 c. whipped cream|Boil pineapple with juice and sugar for 3 minutes, then stir in Jello. Add cream cheese and stir. Let mixture cool, then add apples, nuts and celery. Fold in whipped cream. Pour into 9-in. square pan and let mixture set.|Tanners|dessert|1
Pumpkin Butter or Apple Butter Muffins||Pumpkin Butter or Apple Butter|1-3/4 c. all -purpose flour
1/3 c. plus 3 T. sugar, divided
2 tsp. baking powder
1 tsp. apple pie spice or pumpkin pie spice
1/4 tsp. salt
1 egg, beaten
3/4 c. milk
1/4 c. cooking oil
1/3 c. apple butter or pumpkin butter
1/3 c. pecans, chopped|In a medium mixing bowl, combine flour, sugar, baking powder, pie spice and salt. Make a well in the center.
Combine egg, milk and oil in a separate bowl. Pour all at once into the well in the flour mixture. Stir just to moisten.
Lightly grease muffin cups or use paper liners. Spoon a rounded tsp. of batter into each muffin cup. Top with a rounded tsp. of apple or pumpkin butter, then a tsp. of remaining batter. Combine pecans and 3 T. sugar; sprinkle on top of batter. Bake at 400 degrees for 20 minutes or until done.|Tanners|bread|1
Cinnamon Apple Treasures|2 Dozen|Apples|Muffin Batter
1/3 c. soft butter
1/2 c. sugar
1 egg
1/2 c. grated, pared apples
1-1/2 c. flour
1-1/2 tsp. baking powder
1/2 tsp. salt
1/4 tsp. nutmeg
1/2 c. milk
In a large mixing bowl, combine butter, sugar and egg. Stir in grated apple. In a medium mixing bowl, combine flour, baking powder, salt and nutmeg. Gradually add dry ingredients and milk to the butter and apple mixture. Fill greased muffin tins 2/3 full. Bake in 350 degee oven for 20-25 minutes or until golden brown.|Topping
1/2 c. butter
1/2 c. sugar
1 tsp. cinnamon
While muffins are baking, melt 1/2 cup buter and set aside. In a small bowl, combine sugar and cinnamon and set aside. Remove muffins from tins and roll tops and sides immediately in melted butter then dip into mixture of sugar and cinnamon. Serve immediately.
Muffins can be made ahead of time and cooled. Reheat muffins and add topping.
Makes 2 dozen.|Tanners|bread|1
Apple Streusel Muffins|18 muffins|Apples|Muffins
2 c. flour
1 c. sugar
1 T. baking powder
1-1/4 tsp. cinnamon
1/2 tsp. salt
1/2 tsp. baking soda
2 eggs, beaten
1 c. sour cream
1/4 c. butter, melted
1 c. apples, unpeeled and finely diced
In a large bowl, stir together flour, sugar, baking powder, cinnamon, salt and baking soda. Set aside.
In a small bowl, beat eggs, sour cream and butter. Add all at once to dry ingredients along with apples. Stir just until moistened. Fill well greased muffin tins 2/3 full.|Topping
1/4 c. sugar
3 T. flour
1/4 tsp. cinnamon
2 T. butter
Combine topping ingredients and sprinkle on batter in muffin tins. Bake at 400 degrees for 20-25 minutes.
Makes 18 muffins.|Tanners|bread|1
Apple Oat Muffins|12 muffins|Apples|1-1/2 c. all-purpose flour
1-1/4 c. rolled oats, divided
1/2 c. firmly packed brown sugar
1/2 tsp salt
1 T. baking powder
1 tsp. cinnamon
1/2 tsp. nutmeg
2 egg whites
1 c. skim milk
2 T. vegetable oil
1-1/2 c. apples, finely chopped and unpeeled|In a large mixing bowl, combine flour, 1 c. oats, sugar, salt, baking powder, cinnamon and nutmeg, then set aside. Combine remaining ingredients and add to flour mixture, stirring only until combined. Portion evenly into greased muffin tins. Sprinkle batter with remaining 1/4 c. of oats. Bake in 400 degree oven about 20 minutes or until golden brown. Serve warm.
Yield: 12 muffins|Tanners|bread|1
Upside-Down Apple Gingerbread|9|Apples|1/4 c. butter or margarine, melted
2 large apples, peeled, cored and sliced
1/3 c. packed brown sugar
Pour butter into 9-inch square baking pan. Arrange apples over butter; sprinkle with brown sugar and set aside.|Gingerbread
1/2 c. butter or margarine, melted
1/2 c. molasses
1/2 c. sugar
1/3 c. packed brown sugar
1 egg
2 c. all -purpose flour
1 tsp. baking soda
1 tsp. ground cinnamon
1 tsp. ground ginger
1/2 tsp. ground cloves
1/2 tsp. salt
1/4 tsp. ground nutmeg
3/4 c. hot tea
For gingerbread, combine butter, molasses, sugars and egg in a mixing bowl. Mix well. Combine dry ingredients, then add to sugar mixture alternately with hot tea. Mix well; pour over apples. Bake at 350 degrees for 40-45 minutes or until the cake tests done. Cool for 3-5 minutes. Loosen sides and invert onto a serving plate. Serve warm.
Yield: 9 servings|Tanners|bread|1
Squash Bread||Squash|4 c. all-purpose flour
3 c. sugar
1 tsp. baking powder
2 tsp. baking soda
1-1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. nutmeg
1 c. vegetable oil
1 c. water
4 eggs
2 c. cooked squash
1/2 c. chopped nuts
2-1/2 c. raisins
4 tsp. pumpkin spice|Sift dry ingredients together into mixing bowl. Add remaining ingredients and mix just until all dry ingredients are blended. Place batter into 3 (9 x 5 x 3) greased loaf pans. Bake at 350 degrees for 50 minutes.|Tanners|bread|1
Applesauce Gingerbread|8|Applesauce|1-1/2 c. all-purpose flour
1/8 tsp. salt
1/2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. cinnamon
3/4 tsp. ginger
1/3 c. firmly packed brown sugar
1-1/2 c. Tanner's Applesauce (divided)
2 egg whites
1/2 c. light molasses
1/3 c. boiling water
3 T. granulated sugar
2 tsp. cornstarch
1/2 c. cranberry/raspberry juice
reduced fat frozen whipped topping, thawed (optional)|Combine flour, salt, baking powder, soda and cinnamon. Set aside.
In a large mixing bowl, beat together brown sugar, 1/2 c. applesauce, egg whites and molasses until thoroughly combined. Add dry ingredients alternately with water. Spread evenly in cake pan coated with cooking spray. Bake in a 350 degree oven about 30 minutes or until wooden toothpick inserted in center comes out clean. Cool in pan on wire rack.
In a small saucepan, mix together sugar and cornstarch. Add remaining applesauce and juice. Cook over medium heat, stirring constantly until mixture starts to boil. Reduce heat and continue stirring 3 minutes longer. Remove from heat to cool. Slice and serve warm gingerbread wedges with applesauce and whipped topping, if desired.
Yield: 8 servings|Tanners|bread|1
Apple Raisin Bread||Apples|3 c. apples, chopped and unpared
3 c. all-purpose flour
2-1/2 c. sugar
1-1/4 c. vegetable oil
4 eggs, beaten
1 T. plus 1 tsp. vanilla
2 tsp. cinnamon
1-1/2 tsp. salt
1-1/2 tsp. baking soda
1 tsp. cloves
1/2 tsp. baking powder
2/3 c. raisins
1/2 c. chopped nuts|Heat oven to 325 degrees. Generously grease bottoms of 2 (9 x 5 x 3) baking pans. Beat all ingredients on low speed, scraping bowl constantly, for 1 minute. Beat on medium speed 1 minute. Pour into pans and bake about 1 hour. Cool 10 minutes, then remove from pans. Cool completely before slicing. Store in refrigerator.|Tanners|bread|1
Apple Butter Pumpkin Fritters||Apple butter|1 c. flour
1-1/2 tsp. baking powder
1/2 tsp. salt
1 tsp. cinnamon
1/4 tsp. ginger
1/4 tsp. nutmeg
1/4 tsp. allspice
1/4 c. raisins
1 egg
1/3 c. canned pumpkin
2 T. milk
2 T. melted shortening
2 T. molasses
2 T. apple butter|Mix dry ingredients with raisins. Stir in rest of ingredients just until smooth. Drop from a teaspoon into deep hot fat and fry at 350 degrees about 2 minutes or until crisp and very brown. Drain on paper towels and serve at once.|Tanners|bread|1
Tanners Apple Butter BBQ Spareribs||Apple Butter Barbecue Sauce|4 lbs. spareribs
salt and pepper
1 onion, chopped
1 (16-oz.) jar Tanners Apple Butter Barbecue Sauce|Sprinkle ribs with salt and pepper. Place ribs in broiler pan and set in broiler for 30 minutes to brown and remove excess fat. When they're done, slice ribs into serving pieces and put in crockpot. Add onion and pour in barbecue sauce. Cover and cook on low for 6-8 hours or on high for 3-4 hours.|Tanners|main|1
Applesauce Glazed Pork Roast||Applesauce|4 to 5 lb. boneless pork loin roast
1-1/2 c. applesauce
4 tsp. beef instant bouillon
3/4 c. red currant jelly
1/4 tsp. ground allspice|Insert meat thermometer into thickest part of the roast. Place roast on even rack in a shallow pan. Roast at 325 degrees uncovered about 2-1/2 hours or until meat thermometer registers 170 degrees.
Meanwhile, in a saucepan, combine remaining ingredients. Cook and stir until bouillon dissolves, about 5 minutes. Baste roast with about 1/3 of the sauce during the last 30 minutes of roasting. Serve remaining sauce warm with meat.|Tanners|main|1
Apples and Kraut Pork Chops||Apples|6 pork chops
1 tsp. salt
1/2 tsp. pepper
2 c. sliced onions
2 c. sliced apples
1/2 c. raisins
1 T. brown sugar
2 c. sauerkraut, not drained|Brown chops and sprinkle with salt and pepper. Combine remaining ingredients in order given and place in buttered 3 qt. casserole dish. Arrange chops on top. Cover and bake in 350 degree oven for about 1 hour and 15 minutes.|Tanners|main|1
Apples and Chops||Apples|8 (3/4 in.) pork chops
1/2 c. barbecue sauce
1/2 c. honey
1/2 c. apple cider
2 c. apples, peeled and chopped|Combine barbecue sauce, honey, cider and apples in saucepan. Bring to boil and cook for 10 minutes. Pour over pork chops in a 9 x 13 baking pan. Bake at 350 degrees about 45 minutes or until chops are tender.|Tanners|main|1
Apple Glazed Pork Chops||Apple Cider|1/4 c. flour
1/2 tsp. dry mustard
2 lbs. pork chops
2 T. flour
1-1/2 c. apple cider
1/3 c. raisins
1/2 tsp. salt
1/8 tsp. pepper
2 T. margarine
2 T. brown sugar
2 apples, peeled and sliced
1/2 tsp. cinnamon|Combine 1/4 c. flour, salt, mustard and pepper. Coat pork chops in flour mixture, then brown them in margarine. Remove chops. Stir 2 T. flour and brown sugar into drippings to make a thick paste. Gradually stir in cider. Cook and stir until thickened.
Place chops in 2 qt. casserole dish. Arrange apple slices and raisins over pork chops, then cover with cider mixture. Sprinkle cinnamon over top. Cover and bake at 350 degrees for 1 hour.|Tanners|main|1
Applesauce Glazed Chicken|4|Applesauce|1 lb. chicken tenders or 1 lb. boneless, skinless chicken breasts
1/4 c. orange marmalade
1 tsp. cornstarch
1/4 tsp. ginger
1/2 tsp. minced garlic
1 c. unsweetened applesauce
2 T. sliced green onions|Wash and dry chicken. If using chicken breasts, cut each one lengthwise into 4 pieces. Place into foil-lined baking pan. Set aside.
In a saucepan, combine marmalade, cornstarch and garlic. Add applesauce. Cook over medium heat, stirring constantly until mixture starts to boil. Spread evenly over chicken.
Bake at 400 degrees about 20 minutes or until chicken is tender and the juices run clear. Garnish with green onions and serve hot.
Makes 4 servings.|Tanners|main|1
Applesauce Meat Loaf||Apples and Applesauce|1-1/2 lbs. ground beef
2 eggs, beaten
2 T. chopped onion
2 tsp. salt
3/4 c. oatmeal
1 c. strained applesauce
1/2 tsp. allspice
1 red apple
Combine all ingredients. Pack firmly into greased 9 x 5 x 3 loaf pan. Pare a red apple and cut into rings. Press the rings into the top of the loaf.|Glaze
1/4 c. brown sugar
1/8 tsp. ground cloves
1 T. water
Mix glaze ingredients an brush onto loaf. Bake at 350 degrees for 1 hour and 15 minutes.|Tanners|main|1
Apple Meat Loaf||Apples|2-1/2 lbs. lean ground beef
1-1/2 c. prepared stuffing mix
2 c. finely chopped apples
3 eggs
2 tsp. salt
2 T. mustard
1 large onion, minced
3 T. horseradish
3/4 c. catsup|Combine all ingredients and mix thoroughly. Pack into greased 9 x 5 x 3 loaf pan. Bake at 350 degrees for 1 hour and 15 minutes.|Tanners|main|1
Apple Butter Meatballs|30 Meatballs|Apple butter|2-1/2 lbs. ground beef
2 tsp. Accent
2 eggs
1 package onion soup mix
1/2 c. dry bread crumbs
1 (14-oz.) bottle catsup
1 (16-oz.) jar apple butter|Mix beef, Accent, eggs, soup mix and bread crumbs and make into balls. Refrigerate all day. Right before serving, brown meatballs.
Mix catsup and apple butter. Heat and pour over meatballs. Heat through.
Makes 30 meatballs.|Tanners|main|1
Sugar Free German Apple Pancake||Apples|1/4 c. butter
1-1/2 tsp. ground cinnamon, divided
3 large apples peeled and thinly sliced
3 eggs beaten
1/2 c thawed frozen, unsweetened apple juice concentrate
1/2 c. all-purpose flour
1/4 c. half and half
1 tsp. vanilla
1/4 tsp. ground nutmeg
1/8 tsp. salt
Preheat oven to 450 degrees. Melt butter with 1/2 tsp. cinnamon in a 10 inch oven proof skillet*. Add apples, cook and stir until tender, about 4 minutes. Place eggs, apple juice concentrate, flour, half and half, vanilla, remaining 1 teaspoon cinnamon, nutmeg and salt in a food processor and process until smooth. Pour over apples. Bake 10 minutes or until pancake is set in center. Cut into wedges and serve with warm apple cream (recipe below). *Can use regular skillet. Cook apple mixture, then spoon into 9-in. pie plate.|Apple Cream
1/2 c. plain yogurt
2 T. thawed frozen, unsweetened apple juice concentrate
1/2 tsp. vanilla|Tanners|main|1
Squash Sensation Brunch|4|Acorn Squash|2 large acorn squash
14 slices smoked bacon
1 (10-1/2 oz.) can cream of celery soup
1-1/2 c. drained, cooked mixed vegetables
1/2 tsp. thyme (optional)
4 tsp. bacon drippings|Cut the squash in half lengthwise and clean. Bake cut side down in shallow pan at 350 degrees until barely tender, about 45 minutes. Cut 6 slices of smoked bacon into 1-inch strips. Fry with 8 whole slices until both are medium cooked, drain on paper towel. Curl whole slices several times around fork and set aside. Combine bacon strips with drippings, cream of celery soup, mixed vegetables and thyme. Fill each squash half with 1/4 of the mixture and top with 2 bacon slices. Heat at 350 degrees about 15 minutes.
Serves 4.|Tanners|main|1
Apple Pancakes with Cider Sauce||Apples and Apple Cider|Spicy Pancakes
2 c. Bisquick baking mix
1/2 tsp. cinnamon
1 egg
1-1/3 c. milk
1 c. grated apple (about 2 apples)
Beat Bisquick, cinnamon, egg and milk until smooth. Stir in grated apples. Cook pancakes on a greased griddle. Set aside.|Cider Sauce
1 c. sugar
2 T. cornstarch
1/4 tsp. cinnamon
1/4 tsp. nutmeg
2 c. apple cider
2 T. lemon juice
1/4 c. butter or margarine
In a saucepan, mix sugar, cornstarch, cinnamon and nutmeg; stir in apple cider and lemon juice. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Remove from heat, stir in butter. Serve with apple pancakes.
Makes about 2-1/2 c.|Tanners|main|1
Raisin-Apple Tortilla Roll-Ups|4|Apples|4 flour or whole-wheat tortillas
2 T. low-fat cream cheese
1/2 c. raisins
1 c. finely chopped or coarsely grated apple (about 2 medium apples)
1 tsp. cinnamon sugar (1 tsp. sugar with a pinch of cinnamon)|Combine cream cheese and honey in a small bowl. Stir in raisins and apples. Divide raisin-apple mixture between 4 tortillas. Sprinkle with cinnamon sugar. Roll and place seam side down on a microwave-safe plate. Heat each roll on half power for 1 minute or until warmed through.
Variation: Add 1/2 tsp. curry powder to cream cheese mixture and omit cinnamon sugar.
Makes 4 servings.|Tanners|main|1
Squash and Apple Bake||Apples and Butternut squash|2 lb. butternut squash
2 T. honey
2 T. brown sugar
1/4 c. butter, melted
1 T. flour
2 baking apples, cored and sliced into 1/2 in. pieces
1 tsp. salt|Peel and remove seeds from butternut squash, then cut into 1/2 in. pieces. Stir sugar, butter, flour, honey and salt together. Arrange squash in baking dish and top with apple slices. Sprinkle with sugar mixture. Cover with foil and bake at 350 degrees for 50-60 minutes.|Tanners|side|1
Spaghetti Squash|2-4|Spaghetti Squash|1 medium spaghetti squash (2-1/2 to 3 lbs.)
2 c. sliced tomatoes
1 T. olive oil
1 clove garlic, minced
2 T. fresh basil or 2 tsp. dried basil
1/2 tsp. salt
1/4 tsp. pepper
2 T. grated Parmesan cheese|Pierce squash 6 times with a sharp knife. Place on a microwave-safe plate and microwave on high 7 minutes. Turn squash, cook 7 minutes longer. Cover with an inverted bowl and let stand for 10 minutes.
Combine tomatoes, oil and garlic in microwave-safe bowl. Heat uncovered on HIGH for 2-3 minutes. Stir in basil, salt and pepper. Cut squash lengthwise and remove seeds. Using fork, separate squash into strands and toss with tomato mixture. Serve with Parmesan cheese.
Serves 2-4 people.|Tanners|side|1
Fruit Filled Squash||Apples and Acorn squash|3 medium acorn squash
1/2 tsp. salt (optional)
3 c. apples, chopped
1 medium orange, peeled and diced
1/2 c. brown sugar
1/4 c. butter or margarine, melted|Cut squash in half lengthwise and remove seeds. Place cut side down in shallow baking pan. Bake at 350 degrees for 35 minutes. When done, turn squash cut side up and sprinkle with salt if desired. Combine remaining ingredients and spoon into squash. Bake for 25 more minutes or until tender.|Tanners|side|1
Cranberried Acorn Squash||Acorn Squash|12 oz. cranberries
1 c. brown sugar, packed
1/2 c. plus 1/4 c. water, divided
1 tsp. cinnamon
2 T. cornstarch
1/2 c. nuts, coarsely chopped
4 small acorn squash, halved and seeded
4 T. butter, divided|In a 2 qt. saucepan, combine cranberries, sugar, 1/2 c. water and cinnamon. Bring to a boil over medium heat. Reduce heat and simmer 2-3 minutes. Combine cornstarch and 1/4 c. water until smooth. Stir into cranberries and boil for 1 minute. Cool, then add nuts.
Place squash cut side down in a 9 x 13 pan. Cover with foil and bake at 350 degrees for 45 minutes. Turn squash cut side up and place 1/2 T. butter and 1/3 c. cranberry sauce into each squash half. Bake 15 minutes longer until tender.|Tanners|soup|1
Butternut Squash Gratin|4-6|Butternut squash|3 T. olive oil
3 cloves garlic, peeled and finely chopped
3 lb. butternut squash, peeled, seeded and cut in 1/2 inch cubes
2 T. fresh flat leaf parsley, minced
salt
pepper
1/2 c. shredded cheese
1/2 c. fresh bread crumbs|Preheat oven to 325 degrees. Heat olive oil in a large skillet over medium heat. Add garlic and saut‚ until softened, 5 minutes. Add squash and saut‚ until lightly browned, 5 minutes. Put mixture in a large ovenproof dish. Sprinkle with parsley, salt and pepper to taste. Add cheese and bread crumbs on top. Bake until squash is tender and top is golden brown, about 1-1/2 hours.
Serves 4-6.|Tanners|soup|1
Butternut Squash Casserole||Butternut squash|6 c. butternut squash, cubed
1 c. carrots, shredded
1/4 c. onion, chopped
4 T. butter
1 can cream of chicken or celery soup
1/2 c. sour cream
2 1/4 c. herb stuffing mix|Cook squash in small amount of salt water till partly tender, then drain. Saute carrots and onion in butter. Mix soup and sour cream together. Put vegetables, soup mixture and stuffing mix in alternate layers in a casserole dish. Bake at 350 degrees for 30 minutes.|Tanners|soup|1
Acorn Squash Stuffed With Apples||Apples and Acorn squash|3 acorn squash, cut in half lengthwise with seeds removed
3 tart apples, such as Jonathan or Jonagold, peeled, cored and cut into chunks
1/4 tsp. salt
3 T. butter, softened, divided
6 T. golden raisins
6 T. walnuts, chopped
3 T. brown sugar
1 tsp. cinnamon
1 tsp. nutmeg|Preheat oven to 375 degrees. Place squash on baking sheet, skin side down. Cut a very small slice off the bottom to level the squash so they sit upright. Put 1/2 tsp. butter in each squash half. Cover the squash with foil and bake for 25 minutes. Meanwhile, in a mixing bowl, combine apples, salt, 2 tsp. butter, golden raisins, walnuts, brown sugar, cinnamon and nutmeg, mix well. Spoon the apple mixture into the squash cavities, dividing it evenly between the six halves. Cover with foil and continue baking for 20 minutes, or until squash is tender.|Tanners|soup|1
Pumpkin Chili|20|Apple Cider|2 med. onions, chopped
3 lbs. hamburger
2 (15 1/2-oz.) cans red kidney beans
3 (15-oz.) cans tomato sauce
2 c. canned pumpkin
2 T. chili powder
1 T. sugar
1 tsp. salt
1/3 c. cider (optional)|Brown onions and hamburger. Drain off fat. Mash one can of beans and combine with rest of ingredients. Combine bean mixture with hamburger and onion and heat to boiling. Add cider if thinner constituency desired.
Yield: 20 servings|Tanners|soup|1
Apple-Peanut Spinach Salad|6|Apples|2 (6-oz.) pkg. fresh baby spinach
1 medium apple, chopped
1/4 c. raisins
2 T. peanuts, chopped
2 T. olive oil
1 T. sugar
1 T. cider vinegar
1 T. chutney
3/4 tsp. curry powder
1/4 tsp. salt|In a large bowl, combine the spinach, apple, raisins and peanuts. In a jar with a tight fitting lid, combine the remaining ingredients; shake well. Drizzle over salad and toss to coat.
Yield: 6 servings|Tanners|soup|1
Apple Spiced Tea|6-8|Apple Cider|46 oz. apple cider
1 T. honey
4 whole cloves
1 cinnamon stick, broken up
2 tea bags|In large saucepan combine cider, honey and spices. Bring mixture to a boil and turn off heat. Add tea bags, cover and steep for 3-5 minutes. Take out tea bags and strain spices. Serve hot.
Makes 6-8 servings.|Tanners|appetizer|1
Apple Cranberry Cocktail|6-8|Apple Cider|2 c. apple cider, chilled
1 c. cranberry juice, chilled
1 c. ginger ale, chilled
Lemon or lime slices|Combine juices and ginger ale and pour into cocktail glasses. Garnish with lemon or lime slices. Serve immediately.
Makes 6-8 servings.|Tanners|appetizer|1
Apple Blossom Punch||Apple Cider|3 qts. apple cider, chilled
3 (12-oz.) cans frozen orange juice, diluted
3 qts. ginger ale, chilled|Combine juices in punch bowl. When ready to serve, stir in ginger ale.|Tanners|appetizer|1
Apple Banana Shake|4|Apple Cider|2 c. vanilla ice cream
1 qt. apple cider
3 ripe bananas
1 tsp. ground cinnamon|Combine all ingredients in a blender and blend until smooth. Serve immediately.
Serves 4|Tanners|appetizer|1
Apple Salsa|3 cups|Apples|2 medium red apples
2 T. lime juice
1/2 c. chopped orange segments
1/2 c. finely chopped onion
1/2 c. finely chopped green pepper
1 finely chopped Jalapeno
1 clove garlic, minced
2 T. chopped fresh cilantro
1 T. cider vinegar
1/2 tsp. ground cumin
1 tsp. vegetable oil|Core and dice apples into 1/4 inch pieces. Toss immediately in lime juice. Stir in remaining ingredients. Chill 2 hours before serving with fish, chicken or turkey.
Yield: 3 cups|Tanners|appetizer|1
Apple Relish|2 cups|Apples|1 c. apples, finely chopped and unpared
1 c. cabbage, finely shredded
1/2 c. celery, finely chopped
1 T. green pepper, chopped
1/3 c. sugar
3 T. vinegar
1/2 tsp. salt
1/4 tsp. ginger
1/4 tsp. mustard
dash cayenne pepper
1 T. canned pimento, chopped|Mix apples, cabbage, celery and green pepper. Combine sugar, vinegar, spices and pimento. Add to apple mixture and mix lightly but thoroughly. Serve within a day or 2.
Yield: 2 cups|Tanners|appetizer|1
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Apple Squares||Apples|||Lori||0
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Testing Please Reply|Recipe Form|none|Testing the form - please reply to megan@adcoagency.com to confirm that this form is functioning properly. Thank you!|n/a|AdCo|appetizer|0
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