NORTHWOODS COOKS: Apple-icious recipes to sample

Readers are invited to submit their favorite recipes to enjoy, along with a note about what makes them special. Send recipes to

pot with applesauce
Homemade applesauce can be served as a side dish or used as a topping for pork chops, pancakes or ice cream.
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Whether picking apples at a farm or picking some up at a roadside stand or grocery store, here is a sampling of recipes to try this fall.

Best Homemade Applesauce

6 pounds of apples, peeled, cored, and cut into 8 slices

1 cup apple juice or apple cider


Juice of 1 lemon

1/2 cup brown sugar, packed

1 teaspoon cinnamon, more or less to taste

Optional ingredients: Nutmeg, maple syrup, allspice and butter to taste

Combine all ingredients in a large pot and cook over medium heat, stirring occasionally, for 25 minutes.

Carefully puree in a food processor or blender (don't fill too full, and split into two portions if needed) until smooth. Store in the fridge and serve by itself or over pork chops, ice cream or pancakes.

Apple Pie Bread


Baking spray with flour

2/3 cup granulated sugar

1/2 cup plain whole-milk Greek yogurt

2 large eggs

2/3 cup unsweetened applesauce

1 teaspoon vanilla extract

7 tablespoons unsalted butter, melted, divided

1 cup all-purpose flour, plus 1 tablespoon, divided


3/4 cup whole-wheat flour

1 teaspoon baking soda

1 teaspoon apple pie spice

1/2 teaspoon salt

1 large Granny Smith apple, diced (1/4-inch; about 1 cup)

1/2 cup coarsely chopped walnuts

3 tablespoons light brown sugar

1/4 teaspoon ground cinnamon

Preheat the oven to 350 degrees. Coat a 9-by-5-inch loaf pan with baking spray. Stir granulated sugar, yogurt and eggs together in a large bowl until well combined. Add applesauce, vanilla and 6 tablespoons melted butter; stir well to combine and set aside.

Whisk 1 cup all-purpose flour, whole-wheat flour, baking soda, apple pie spice and salt in a medium bowl. Add chopped apple and stir until the pieces are evenly coated. Add the flour-apple mixture to the egg mixture; stir until just combined. Spoon into the prepared loaf pan.

Combine walnuts, brown sugar, cinnamon and the remaining 1 tablespoon each melted butter and all-purpose flour in a small bowl. Sprinkle evenly on the batter in the pan.

Bake until a wooden pick inserted in the center of the loaf comes out clean, 55 to 60 minutes. Cool in the pan for 10 minutes. Gently turn out onto a wire rack and let cool completely, about 1 hour. Store wrapped for up to 3 days or freeze for up to four months.

Baked Cinnamon Apple Slices

4 medium Honeycrisp apples, peeled, cored and sliced 1/4 inch thick

2 medium Granny Smith apples, peeled, cored and sliced 1/4 inch thick

3/4 cup light brown sugar

3 tablespoons cornstarch

2 tablespoons unsalted butter, melted

2 tablespoons lemon juice

1 teaspoons ground cinnamon

1/4 teaspoon salt

Preheat the oven to 350 degrees. Combine Honeycrisp apples, Granny Smith apples, brown sugar, cornstarch, butter, lemon juice, cinnamon and salt in a large bowl and stir until the apples are fully coated.

Transfer the mixture to a 9-by-13-inch baking dish; cover with foil. Bake for 45 minutes. Remove the foil and stir the mixture. Bake, uncovered, until the apples are tender and caramelized, about 10 minutes more. Let cool for 5 minutes before serving.

Readers are invited to submit their favorite recipes to enjoy, along with a note about what makes them special. Send recipes to

Readers are invited to submit their favorite recipes to enjoy, along with a note about what makes them special. Send recipes to

Lorie Skarpness has lived in the Park Rapids area since 1997 and has been writing for the Park Rapids Enterprise since 2017. She enjoys writing features about the people and wildlife who call the north woods home.
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