apple recipes
Get your apple a day with these easy and delicious apple recipes!
Salads
I made this to take to my inlaws for x-mas dinner. It was re...
Cranberries, apples and cabbage bring the colors and flavors...
sides
Get rid of that tired potato recipe and upgrade to this dele...
A swirl of honey nut cream cheese is the finishing touch on ...
Dress up your table with gorgeous acorn squash topped with c...
entrees
It will say to cook the Pork Chops and then add in the remai...
This is good with both apples *and* grapes in it. The versi...
This was very easy.
All the flavors complimented each oth...
Wow, this was a big hit! I'm not that great a cook, but thi...
Husband now craves this occasionally. I was apprehensive on...
One word comes to mind when you taste this pork dish: cozy. ...
desserts
I made these for our spring picknick,and if you prep the ap...
Loved this!
Fresh apples and tart cranberries do a long, slow simmer wit...
Plain ol' cranberry sauce is so last year. This holiday, get...
It must be the crisp air of the orchard that makes us want t...
We don’t know what your idea of perfection is, but here’s ou...
Tips on Purchasing and Preparing Apples
- Select firm apples with unbroken, well-colored skins and no bruises. Brown streaks on the skins (called scald) do not affect quality.
- Apples will keep in a cool, dry place for up to 1 week. For longer storage, refrigerate in a plastic bag for 4 to 6 weeks.
- Select types of apples based on how they will be used: raw (for eating out of hand and adding to salads); cooked (for applesauce, pies and other desserts); or baked whole.
- All-purpose apples can be used for both eating raw and cooking. Varieties include: Braeburn, Cortland, Fuji, Gala, Golden Delicious, Granny Smith, Jonathan and McIntosh.
- Red Delicious apples are strictly for eating raw and Rome Beauty apples are best for baking whole.
- Wash apples just before using. They may be eaten peeled or unpeeled.
- To core apples, quarter them lengthwise and use a paring knife to carefully remove the seeds and core.
- Prevent cut apples from turning brown by dipping them in a small amount of lemon or other citrus juice. If adding apples to a salad, the acid in the salad dressing also prevents them from browning.
- When baking whole apples, remove a 1/2-inch-wide horizontal strip of peel from around the center of each apple. This prevents the skin from cracking by allowing the steam to escape during baking. If stuffing the baked apple, remove the core with an apple corer.
