Apple Treats

Apple Treats


Apple Pancakes

Sift together the flour, 2 t sugar, and the salt. Beat eggs and milk together. Gradually add flour mixture; beat until smooth. Saute apples in 1/4 c of butter until tender. Mix 2 T sugar and the cinnamon together; toss with apples. Melt 2 T butter in a 6-inch diameter, deep frypan.

Pour in the batter to a depth of about 1/4-inch. When set, place 1/4 of the apples on top; cover with more batter. Fry pancake until lightly browned on both sides. Keep warm. Repeat the procedure 3 times, until all batter and apples are used. Serve immediately.

Fresh Apple Bread

Cream sugar and shortening; add eggs and apples. Sift dry ingredients together. Mix with sugar mixture; add pecans. Stir in buttermilk and vanilla. Pour into greased 10x6x3 inch loaf pan. Mix sugar and cinnamon; sprinkle over top. Bake for 1 hour at 350~.

Raw Apple Relish

From the International Apple Institute

Core apples; do not peel. Cut crosswise into 1/2” slices, then into 1/2” chunks. Sprinkle with lemon juice. Add remaining ingredients; toss to mix well. Makes 6 servings.

A fine accompaniment to roast pork, pork chops, baked ham or ham slices, or smoked pork butt.

Nutritional analysis per serving: 66.7 calories; 1.2 grams total fat (0.2 grams saturated fat); 0.2 grams protein; 8.6 grams carbohydrates; 0 milligrams cholesterol; 255.6 milligrams sodium.

In a large pot mix water, vinegar, sugar, cinnamon, and cloves to make syrup. When sugar has melted add apples and cook for 20 minutes. Can in pints and cover with syrup. Store in refrigerator.

With thanks to Marion Parks

Our Favorite Apple Coffee Cake

Thanks to Carolyn Snell, a family friend in Maine.


2/3 C Flour
2 Tsp Sugar
1/4 Tsp Salt
4 Lg Eggs — Beaten
1/2 C Milk
2 C Apple — Slices
3/4 C Butter — or margarine
2 Tbsp Sugar
1/4 Tsp Cinnamon

1 c Sugar
1 t Baking soda
1/2 c Shortening
1 c Broken pecan pieces
2 Eggs — beaten
1 1/2 tb Buttermilk
1 c Tart apples — ground or grate
1/2 ts Vanilla
2 c All purpose flour — sifted
3 tb Sugar
1/2 ts Salt
1 t Cinnamon

2 Large red apples
1 Juice of 1 lemon
1 Medium onion,chopped
1/4 c Sliced sweet gherkins
1 tb Capers
1/4 c Sliced ripe olives
1/2 c French dressing

Tolman Sweet Apple Pickles

1 Qt. Apples – peeled, quartered and seeded
1 1/2 cups water
1/2 cup vinegar
1 cup sugar
3 sticks cinnamon
10 cloves (in a bag)

1/3 cup butter
1 cup sugar
1 egg beaten
1 tsp vanilla
2 cups flour
3 tsp baking powder
1/2 cup cider
1/2 cup milk
6 apples-peeled, cored, and sliced
1 tsp cinnamon
1/4 cup sugar

Preheat oven to 350 degrees. Cream butter, add sugar and mix well. Stir in egg and vanilla. In a separate bowl, combine flour, baking powder, add mixture to creamed mixture, alternating adding cider and milk.

Place half of batter in a lightly greased 7×11 inch pan, press half of apples into batter. Sprinkle with half of cinnamon and sugar.
Pour remaining batter on top, press in remaining apples and sprinkle with cinnamon and sugar
Bake 45-50 mins. Makes 6-8 servings.

Recent News from the Farm

Share by: