Recent favorites include the Honeycrisp, which was introduced in 1991, and the First Kiss apple that is being harvested this fall.
Here is a sampling of recipes from local cookbooks to enjoy with the fall apple harvest.
Apple dumplings
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By LaVonne Kruse, Itasca West Recreational Area “North Country Cooking”
2 cups flour
1 tsp. salt
2 tsp. baking powder
3/4 cup shortening
1/2 cup milk
6 large apples, peeled and sliced
1/2 cup sugar
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1-1/2 tsp.s cinnamon
Make pie crust from the first five ingredients. Roll out and cut in 6-inch squares. Place equal amounts of apples on rolled out squares of crust and fold so apples are covered by crust. Place in a 9-by-13-inch pan.
Sauce:
2 cups sugar
1/2 tsp. nutmeg
1/2 cup margarine or butter
2 cups water
1/2 tsp. cinnamon
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Combine water, sugar, nutmeg and cinnamon. Cook for 5 minutes. Remove from heat and add butter or margarine. Pour over the apples in the crust. Bake at 375 degrees for 40-45 minutes.
Apple Cake
By Lori Bruns, Itasca West Recreational Area “North Country Cooking”
2 cups sifted flour
2 tsp. baking powder
1/2 tsp. salt
1/2 cup sugar
1/4 cup butter or margarine
1 egg beaten and combined with enough milk to fill one cup
Combine the first four ingredients. Cut in butter and add egg/milk mixture. Spread in a greased pan. Spread sliced apples on top of batter.
Topping:
Combine 1/3 cup sugar and 1 teaspoon cinnamon. Dot with butter. Bake at 400 degrees for 30 minutes.
Sour Cream Apple Pie
Adam Maddie, Nevis School 2000 cookbook
2 eggs
2 Tbsp. flour
1/4 tsp. salt
1 unbaked pie shell
1 cup sour cream
1 tsp. vanilla
3 cups chopped, peeled apples
In a large bowl, beat eggs. Add sour cream. Stir in sugar, 2 tablespoons flour, vanilla and salt and mix well.
Stir in apples. Pour in pie shell and bake at 375 degrees for 15 minutes.
Meanwhile, combine 3 tablespoons melted butter, 4 tablespoons flour and 1/4 cup brown sugar. Remove pie from oven and sprinkle topping over the top of the pie. Return to oven for 20-25 more minutes or until filling is set. Cool completely before serving.
Fall Festival Caramel Sauce
Nevis School 2000 cookbook
40 caramels
1 can sweetened condensed milk
1 stick butter
Slowly melt caramels in a microwave safe dish. Stir about every 30 seconds to keep from burning.
When butter is completely stirred into caramels, add milk and stir. Dip apple slices into warm caramel.
Readers are invited to submit four to five of their favorite recipes to enjoy, along with a note about what makes them special. Send recipes to lskarpness@parkrapidsenterprise.com.
