Sunnyside Apple Coffee Cake
Makes 1 bundt cake.
FOR THE ICING
¾ cup powdered sugar
1 tablespoon whole milk
In a bowl, combine the powdered sugar and whole milk. Mix well. Set aside.
FOR THE CAKE
About 5 apples
3 teaspoons cinnamon
1/3 cup sugar (1st amount)
4 ½ cups flour
4 teaspoons baking powder
3 cups sugar ( 2nd amount)
1 teaspoon salt
6 large eggs
1 ½ cups good apple sauce (a
healthy, veg. oil substitute)
1/3 cup frozen orange juice concentrate, undiluted
Preheat oven to 325 degrees F. Prepare apples
first: wash, pare, core and dice. Measure 4 cups. To them add cinnamon and 1/3
cup sugar. Mix well and set aside while you make the batter.
In a large bowl, mix the flour, baking powder,
remaining sugar and salt. Add eggs, apple sauce and orange juice concentrate. Beat
until smooth and blended.
Grease a 10 inch tube pan. Spoon 1/3 of the
batter into the pan. Thoroughly drain any juice from the apples. Spoon 1/2 of
the apples over the batter. Top with another 1/3 of the batter, then the
remaining apples. Top with the remaining cake batter. Sprinkle lightly with
cinnamon and sugar. Bake for 1½ hours. Be
sure not to under bake.
Let cool (about 10 min.) Drizzle icing over warm cake. Serve warm.
CAROL RADTKE
“whatever you make, you can make it better with apples”
Apple Pie Bars
4 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1 cup shortening
4 egg yolks
2 tablespoons lemon juice
8 to 10 tablespoons cold water
FILLING:
7 cups finely chopped peeled apples
2 cups sugar
1/4 cup all-purpose flour
2 teaspoons ground cinnamon
Dash ground nutmeg
GLAZE:
1 cup confectioners' sugar
1 tablespoon milk
1 tablespoon lemon juice
In a large bowl, combine flour, salt and baking powder. Cut in shortening until
mixture resembles coarse crumbs. In a small bowl, whisk egg yolks, lemon juice
and water; gradually add to flour mixture, tossing with a fork until dough forms
a ball. Divide in half. Chill for 30 minutes.
Roll out one portion of dough between two large sheets of waxed paper into a
17-in. x 12-in. rectangle. Transfer to an ungreased 15-in. x 10-in. x 1-in.
baking pan. Press pastry onto the bottom and up the sides of pan; trim pastry
even with top edge.
In a large bowl, toss the apples, sugar, flour, cinnamon and nutmeg; spread over
crust. Roll out remaining pastry to fit top of pan; place over filling. Trim
edges; brush edges between pastry with water or milk; pinch to seal. Cut slits
in top.
Bake at 375° for 45-50 minutes or until golden brown. Cool on a wire rack.
Combine glaze ingredients until smooth; drizzle over bars before cutting. Yield:
about 2 dozen.
Apple Sauce (uncooked)
4 Apples
1/4 tsp. Cinnamon, ground
1 tsp. Lemon Juice
1/8 tsp. or less Stevia Extract, white powder (optional for sweetening)
Wash and clean any variety of apples you like for this recipe. Each variety has its own flavor and degree of sweetness or tartness. The skins can even be left on for color.
It is best to prepare the apple sauce shortly before you intend to eat it, as the color becomes somewhat brownish if stored in the refrigerator for a day or two.
Slice the apples into quarters and remove the core. Place the apple quarters in the container of a blender. Add the lemon juice to help preserve the color. Add the cinnamon. Cover the blender container, and run it at medium speed until the apple sauce reaches the desired consistency.
Taste the apple sauce for flavor. Add additional cinnamon, if desired, and some Stevia if you desire a sweeter apple sauce.
For more apple cider recipes CLICK HERE
14-16 lb. apples or 1 gallon apple juice (unpreserved*)
1/3 lb. Sugar
1/2 tsp. Pectic Enzyme
1/2 tsp Yeast Energizer
1 Campden Tablet
1 pkg Champagne Yeast (or other wine or ale yeast of your choice)
Procedure:
If you are starting with apples, be sure to pick ripe apples without worm damage and rotting. Wash the apples and cut them into smaller pieces for easier pressing.
If you are starting with apple juice, be sure it is unpreserved! One way to know if it has preservatives is to look in the ingredients for "potassium sorbate" or "sodium benzoate". The juice will be unfermentable with either of these ingredients present. Pasteurized juice is ok, while fresh pressed, unpreserved apple juice is best.
1. Collect the juice in your primary fermenter and add a crushed Campden tablet (per gallon), along with the pectic enzyme. Stir in added sugar and yeast energizer (yeast nutrient will also work). Be sure to keep out the yeast. The Campden tablet will knock out the yeast and prevent fermentation. Cover the primary fermenter.
2. Wait 24-48 hours and add yeast. Cover the primary with the lid and airlock.
3. Stir the cider daily with a sanitized spoon or gently swirl primary fermenter. After 7-10 days (or until active fermentation subsides) siphon the cider into a secondary fermenter. Attach airlock.
4. Allow fermentation to finish out in the secondary, and let the hard cider rest until the cider clears. Clarifiers such as Sparkalloid or LQ Super-Kleer may be added at this time to help clarify the cider.
5. If you want carbonated hard cider, add about 1 oz. per gallon of priming sugar (corn sugar or dextrose) or an appropriate amount of another fermentable sugar source.
-or-
If you want still, uncarbonated cider, add potassium sorbate at bottling time to prevent re-fermentation. Bottle preserved cider.
6. Cider is typically bottled in standard beer bottles and capped. Wait 2 weeks for carbonation to develop and drink up! Cider will get better after a month or more in the bottle.
Apple Wine
(1 gallon)
14-16 lb. Apples
or 1 gallon cider
1 lb. Sugar
1.5 tsp Acid Blend
.5 tsp Pectic Enzyme
.25 tsp Wine Tannin
1 tsp Yeast Nutrient
1 Campden tablet, crushed
1 pkg Champagne yeast (or wine yeast of your choice)
1 tsp Ascorbic Acid
When you have your juice:
1. Add sugar, acid blend, pectic enzyme, wine tannin, yeast nutrient, and
crushed Campden tablet. Cover the primary.
2. After 24-48 hours, add yeast. Again, cover primary.
3. Stir daily and check the specific gravity with a hydrometer. When the
specific gravity is at 1.040, rack the apple wine off the sediment into a
secondary. Attach stopper and airlock.
4. Wait about 3 weeks for fermentation to complete. Siphon again into a new
cleaned and sanitized secondary fermenter. Again, attach airlock.
5. Siphon off sediment again in 2 months and again if necessary until wine
clears. Add 1 tsp ascorbic acid (an anti-oxidant that will prevent browning) at
bottling.
6. Apple wine is typically bottled in wine bottles and corked.
"next to grapes, apples are nearly perfect for wine-making"
Cider Snap
2 cups Sunnyside
Orchards cider
4 tsp red cinnamon candies
4 slices apples, thinly sliced Sugar
In a 4-cup measure
combine apple cider and cinnamon candies.
Microwave uncovered on 100% power for 4 to 5 minutes or till candies dissolve
and the cider is steaming hot, stirring once.
Serve in mugs.
Garnish with apple slices, if desired.
Hot Spiced Apple Cider
1/2 gal. Sunnyside Orchards Apple Cider
1/2 tsp. Cinnamon, ground
1/2 tsp. Allspice, ground
1/4 tsp. Cloves, ground
We prefer to make this beverage in a slow cooker or crock pot, set on "warm".
Preheat the Apple Juice or Cider in a pot on the stove top or in a microwave oven in an appropriate container. We use a 2-cup "Pyrex" measuring cup and heat on "high" in the microwave oven for 4 minutes, adding the contents to the preheated crock pot, and repeating this procedure until all the juice is heated.
Add the Cinnamon, Allspice and Cloves to the first batch of warmed Apple Juice or Cider in the crock pot and let simmer for about 1/2 hour.
We set the cups out beside the crock pot, and allow people to serve themselves with a ladle.
Enjoy!
