Nothing says fall like apples.
We searched the Local Flavor: Recipes We Love archives to bring you the crisp, delicious flavors of the season.
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Ann Marie DeAngelo’s Apple Walnut Cake
Originally published: Nov. 6, 2016
- 3 cups flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 1/2 teaspoons salt
- 2 cups sugar
- 2 eggs
- 3/4 cup shortening
- 1 teaspoon vanilla
- 4 cups sliced apples
- 1 cup chopped walnuts
- In a large mixing bowl, combine flour, baking soda, cinnamon and salt. Set aside.
- Cream together sugar, eggs, shortening and vanilla. Add flour mixture. Add sliced apples and walnuts (mixture will be dry).
- Pour into a well-greased tube pan. Bake at 350 F for 65 minutes.
Mary Ellen Errico’s Butter Crust Apple Squares
Originally published: Oct. 30, 2013
- For the crust:
- 3 cups all-purpose flour
- 1-1/2 teaspoons salt
- 3/4 + 1/3 cup Crisco
- 7-1/2 tablespoons ice water
- For the apple filling:
- 8 to 10 large baking apples, peeled and sliced (Errico uses Cortlands)
- 1 cup sugar
- 4 tablespoons flour
- 2 teaspoons cinnamon
- For the butter crust:
- 1 cup sugar
- 1/2 cup flour
- 1 cup butter or margarine
- For crust: Put the flour, salt and Crisco into a food processor. While pulsing, add the ice water until it forms a ball. (May take 1 or 2 additional tablespoons of water to make a ball.) Take dough out of food processor and chill for about two hours. After the dough has chilled, roll it out on a lightly floured surface and put it into a jelly roll pan, bringing it up the sides. Prick the bottom with a fork.
- For apple filling: Combine apples, sugar, flour and cinnamon until apples are covered. Fill dough with apple filling.
- For butter crust: Combine sugar, flour and butter until well incorporated. Break mixture into pieces and cover as much of the apple filling as possible. Bake at 350 F for 90 minutes or until the top is golden.
Regina Weltz’s Apple Strudel
Originally published: Oct. 9, 2013
- 6 to 9 medium to large apples, peeled, cored and sliced (Weltz uses Cortlands and McIntosh)
- 1-1/2 cups sugar, divided
- Cinnamon, to taste
- 4 tablespoons butter, softened
- 1 teaspoon baking powder
- 1 cup flour
- 1 teaspoon salt
- 1 egg, beaten
- In a bowl, mix apples with cinnamon and 1/2 cup of sugar. Once mixed, layer the apples in a buttered 11-by-9-inch baking dish. Dot with pats of softened butter.
- In a mixing bowl, sift the flour, remaining 1 cup of sugar, baking powder and salt. Add egg to dry ingredients and mix until crumbly. Place mixture evenly over the apples.
- Bake at 350 F for 30 to 45 minutes, until the crust is browned and the apples are baked.
- Serve warm or cold, with vanilla ice cream or whipped cream.
Shirley Huddy’s Autumn Harvest Pancakes
Originally published: Dec. 5, 2012
Yield: 12 pancakes
- 2 cups self-rising flour
- 3 tablespoons cinnamon sugar
- 1-1/2 cups milk
- 2 eggs, beaten
- 1/3 cup vegetable oil
- 1 medium apple, grated (Huddy uses McIntosh or red delicious)
- Combine flour and cinnamon sugar. Add milk, eggs, oil and apples, mixing until batter is fairly smooth. (Somewhat lumpy batter makes light pancakes.)
- For each pancake, pour 1/4 cup of batter onto a lightly greased griddle heated to 375 F. Turn pancakes when tops are covered with bubbles and edges look cooked. Turn only once.
- Serve with sprinkled cinnamon sugar and/or maple syrup.
Bette Lou Brundage’s Orchard Harvest Stuffing
Originally published: Nov. 16, 2011
- 1 1/2 sticks butter
- 1 1/2 cups onion, chopped
- 3 cups firm, tart apples, cut in chunks and not peeled
- 2 Bosc pears, peeled and cut in chunks
- 1/2 pound mild breakfast sausage
- 5 cups cornbread, crumbled
- 2 cups whole wheat bread, crumbled
- 2 cups coarse white bread, crumbled
- 2 teaspoons ground sage
- 1 teaspoon thyme
- Salt and pepper, to taste
- Melt half of the butter in a pan. Add onions and cook over medium heat until tender. Transfer to a large mixing bowl.
- Melt the rest of the butter in pan and add the apple chunks. Cook until lightly browned but not mushy. Transfer to mixing bowl with onions.
- Crumble sausage and cook in skillet until lightly browned. Add to mixing bowl, along with all remaining ingredients, and mix gently.
- Spoon into a casserole dish and bake at 325 F for 30 to 45 minutes.