Recipes

APPLE RECIPES

Try some of our favorite sweet and savory APPLE recipes for your fall and harvest celebrations. Another simple, fresh idea is to add fresh cut apples to your favorite green salad or in chicken salad — simply delicious! Here are some other great recipe ideas:

DEE’S FRESH & CHUNKY APPLESAUCE
It’s easier than you think to make your own. Great served warm, with your own special touches. Family matriarch Dee breaks with tradition and adds a little vanilla.

INGREDIENTS:

  • 5-6 apples, or approximately 1 1/2 lbs, peeled (or not), cored and cut into quarters
  • 1/4 cup apple cider
  • 1/2 cup brown sugar
  • 1 teaspoon vanilla
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • Butter

TO PREPARE:

  • Add apples to a large, heavy saucepan as you pare them, over low heat. As they cook juice will be released.
  • Add the 1/4 cup of apple cider as necessary to keep the apples from sticking to the bottom of the pan.
  • Add the brown sugar, vanilla, cinnamon, nutmeg (and a little butter, if desired).
  • Continue to cook on low heat, stirring regularly to blend flavors until apples are soft, and a light brown color. Taste and adjust seasonings. Small chunks will remain, for a smoother sauce you can break down further with a potato masher.

SLOW COOKER SPICED BEEF & APPLE STEW
A warm, wonderful meal to serve on a chilly night or for visitng guests, and easy to prepare ahead of time with a crock pot slow cooker.

INGREDIENTS:

  • 4 teaspoons McCormick Cumin Seed
  • 1 1/2 pounds lean beef stew meat, cut into 1-inch pieces
  • 3 tablespoons flour
  • 1 tablespoon oil
  • 1 can (14 1/2 ounces) beef broth
  • 1 can (6 ounces) frozen apple juice concentrate, undiluted
  • 1 1/2 teaspoons McCormick thyme leaves
  • 1/2 teaspoon McCormick ground allspice
  • 1/2 teaspoon McCormick ground Black Pepper
  • 1/2 teaspoon salt
  • 2 medium sweet potatoes, peeled, and cut into 1-inch pieces
  • 2 medium firm red cooking apples, peeled, cored, and cut into 1 1/2-inch pieces

TO PREPARE:

  • Combine ingredients in crock pot. Cook for 4 hours on HIGH or 8 hours on LOW. Makes 8 (1 cup) servings.

MOM’S FAVORITE WALDORF SALAD
One of our mom’s favorite salads since she was a child, and a favorite for our family’s Thanksgiving menu. This is a lovely fresh salad in the wintertime, and a great way to use those apples you’ve saved up from the fall harvest.

INGREDIENTS:

  • 5-6 apples, cored and cubed into bit-sized pieces (for a total of about 3 cups)
  • 1 1/2 teaspoons lemon juice
  • 2 stalks celery, cut into small cubes
  • 1/3 cup snipped dates
  • 3/4 cup fresh green grapes, halved (and seeded if necessary)
  • 1/2 cup walnuts, broken into bite-sized pieces
  • 1/3 cup whipped cream (or try vanilla yogurt)
  • 1/4 cup mayonnaise
  • Pinch of nutmeg

TO PREPARE:

  • Sprinkle the cubed apples with the lemon juice to keep from browning, then combine with celery, dates, grapes and walnuts.
  • Lightly mix the whipped cream, mayonnaise and nutmeg to make the dressing. Fold dressing into the fruit mixture, cover and chill in the refrigerator until served.
  • If you plan to hold the salad for longer than an hour or two before serving, do not fold the dressing with the fruits until closer to serving time, this will keep the ingredients crisp. Dee likes to use vanilla yogurt in place of the whipped cream.

STRAWBERRY RECIPES

Try some of our favorite “berry good” recipes for your next barbecue, graduation party, picnic, wedding shower, or summer celebration.

GLADYS’ GOURMET STRAWBERRY PIE
Each summer after our beloved neighbor Gladys picked berries at our strawberry patch, she’d stop by later with one of these incredible pies for our family. It would magically disappear in about five minutes. This light, refreshing pie tastes like summer.

INGREDIENTS:

  • One quart & one pint of Fresh Strawberries
  • One Tablespoon Butter
  • 3 well-rounded Tablespoons of Cornstarch
  • 3/4 cup Sugar
  • Package of Cream Cheese
  • Whipped Cream, Cool Whip (or optional Vanilla Ice Cream) as topping

TO PREPARE:

  • Rinse, hull and slice one quart of fresh berries. Reserve the extra pint for the final step of recipe.
  • Bring sliced quart of berries & butter to boil in a saucepan. Add cornstarch & sugar, cooking slowly (10-15 minutes) until thick & clear. Set mixture aside and let cool to room temperature.
  • Line pre-baked pie shell with cream cheese. Hull & slice reserved pint of berries & layer over cream cheese. Add cooled pre-cooked mixture to pie shell. Fill top layer with mounded whipped cream. Decorate top with a few whole berries. Serve chilled.

DEE’S DELIGHTFUL STRAWBERRY DAIQUIRIS
Simple to make ahead of time, and so refreshing! Family matriarch Dee developed this recipe, and the frozen slushy full berry flavor is perfect for sipping while you cool off on the patio. Omit the vodka for alcohol-free daiquiris.

INGREDIENTS:

  • Pint of Fresh Strawberries
  • Small (6 ounce size) can of Frozen Lemonade
  • Vodka (omit for alcohol-free daiquiris)
  • Tablespoon of Powdered Sugar (more or less to suit your own taste)
  • Crushed Ice (more or less to suit your own taste)

TO PREPARE:

  • Place hulled berries, sugar & lemonade in blender. Blend until smooth.
  • Fill empty frozen lemonade can with vodka & add to blender, blend again.
  • Add as much crushed ice as you like (fill blender almost to top with crushed ice for a lighter alcohol content per drink, add less ice for stronger drinks).
  • Blend until slushy and serve (or store in freezer until ready to serve).

STRAWBERRY SMOOTHIE
This is one of our sister Carol’s recipes: Delicious, healthy, and easy-to-make. It’s also a great way to use those extra berries in your freezer.

INGREDIENTS:

  • 1 cup plain fat-free yogurt
  • 1 ripe banana
  • 1/2 cup fresh or frozen strawberries
  • 1/2 cup fresh or frozen raspberries or blueberries, or a combination, or just use all strawberries.

TO PREPARE:

  • Combine all ingredients in a blender and blend until smooth.
  • Stir halfway through freezing.
  • Makes 1 extra large or 2 medium smoothies.

DECADENT CHOCOLATE-DIPPED STRAWBERRIES
Simply elegant and easy to make! Create a focal point on any buffet, dessert or appetizer tray.

INGREDIENTS:

  • Pint of Fresh Strawberries
  • One 6 ounce package of Semi-sweet Chocolate Chips

EXTRA SUPPLIES:

  • Wax paper

TO PREPARE:

  • Rinse strawberries, let dry or pat dry with paper towel. Leave hulls on berries.
  • Line baking sheet with wax paper.
  • Microwave chocolate chips (in microwave safe bowl) for 2 1/2-4 minutes at medium power (50%) until chips are soft and shiny.
  • Stir chocolate well until smooth. If chips are not completely melted, microwave a few seconds longer.
  • Hold each berry by stem end, swirl into melted chocolate to cover most of berry, place on baking sheet.
  • Fill tray with dipped berries & refrigerate until chocolate is set.

RED, WHITE & BLUE CHOCOLATE COVERED STRAWBERRIES
These festive red, white and blue chocolate covered strawberries are perfect for your Fourth of July celebrations. This recipe (and her recipe photos) created by blogger Jennifer Fishkind, and is shared with her permission. Follow Michigan native and blogger Jennifer Fishkind on Pinterest at www.pinterest.com/jfishkind or check out her web site “Princess Pinky Girl” https://princesspinkygirl.com for more great recipes.

INGREDIENTS:

  • 1 pint strawberries
  • Wilton chocolate disc melts (blue and white)
  • Patriotic Jimmies, nonpareils, blue sugar crystals, edible glitter

TO PREPARE:

  • In a microwave safe bowl, melt white candy discs for 30 second intervals until melted.
  • Dip strawberries about half way up and place on parchment lined cookie sheet. Let dry for 5-10 minutes.
  • Melt blue candy discs the same as you did the white discs.
  • Dip a few strawberries in the blue discs about ¼ way up, then add sprinkles. Dip a few in the white discs and add sprinkles. Place back on the parchment paper and let dry.
  • Enjoy!

The closer you can make them to when you are serving the better. If you make them ahead of time, you can store them in the refirgerator, but don’t cover them or put them in a container.

If you store outside of the fridge until serving, keep them in an airtight container in a cool place.