You can make these recipes any time of year, but there’s something special about the smell of apples cooking on a crisp fall day! Enjoy watching this episode from 1996 where Arlene makes applesauce loaf cake with glaze, homemade chunky applesauce, apple dumplings in sauce, and caramel apples.
Note: Arlene had two different recipes for applesauce, so we included both!
Applesauce Loaf Cake
Ingredients
- 1/2 cup shortening
- 1 cup sugar
- 1- 3/4 cup flour
- 1 tsp salt
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1 cup applesauce
- 1/2 cup chopped walnuts
- 1/2 cup powdered sugar
- 1 Tbsp water
Instructions
- Preheat oven to 350 degrees. Grease a loaf pan well.
- In a bowl, cream together shortening and sugar. Add eggs and mix well. Sift together dry ingredients and gradually add to mixture. Stir until well mixed and fold in applesauce and nuts.
- Bake in preheated oven for 1 hour or until toothpick inserted in the center comes out clean. Cool for 15 minutes on wire rack, then remove from pan and allow to cool.
- Meanwhile, in a small bowl combine powdered sugar and water to make the glaze. Spoon glaze over loaf and allow to completely cool. Makes 1 loaf. Enjoy!
Homemade Applesauce
Ingredients
- 2 Tbsp butter
- 1 tsp cinnamon
- 4 apples, cored and peeled
- 1/2 tsp nutmeg, freshly grated
- 1/2 cup water
- 1/4 cup sugar
Instructions
- Combine all ingredients in a saucepan and cook over medium heat until apples become very tender, about 30 minutes. Applesauce may be left lumpy or mashed with a fork to become smoother. Makes 4 servings. Enjoy!
Yummy Applesauce
Ingredients
- 6 cups apples, peeled, cored & chopped
- 1/2-3/4 cup water
- 1/8 tsp cinnamon
- 1/8 tsp cloves
- 1/3-1/2 cup sugar
Instructions
- Combine in saucepan and cook over medium high heat. Bring to boil, reduce heat, and simmer 10 minutes.
- Stir in sugar and simmer 5 more minutes. Mash with potato masher if desired. Serve warm or cold. Really good next day. Enjoy!
Crockpot Caramel Apples
Ingredients
- 2 pkg soft caramel candies, unwrapped (14 oz, each)
- 1/4 cup water
- 8 apples
- 8 wooden sticks
- Toppings of your choice
Instructions
- In a crockpot, combine caramels and water. Cover and cook on high for 1 to 1-1/2 hours, stirring frequently.
- Wash and dry apples . Insert stick into stem end of each apple. Tum control on crockpot to low. Dip each apple into hot caramel and turn to coat entire surface. Holding apple above pot, scrape off excess caramel from bottom of apple. Place on buttered wax paper to cool
- Once caramel has set, you may wish to roll apples in the toppings of your choice, such as nuts, M&M's, mini chocolate chips or candy decorations. Makes 8 caramel apples. Enjoy!
Old Fashioned Apple Dumplings
Ingredients
- 6 apples, cored, peeled and sliced
- cinnamon
- sugar
Syrup
- 2 cups sugar
- 2 cups water
- 1/4 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 cup butter, melted
Dough
- 2 cups flour
- 3/4 cup Crisco shortening
- 1 tsp salt
- 2 tsp baking powder
- 1/2 cup milk
Instructions
- Preheat oven to 350 degrees. Lightly grease a 9 x 13-inch baking dish.
- In a small saucepan mix all the ingredients for the syrup and heat over low heat until sugar dissolves thoroughly. Set aside.
- In a small bowl, combine flour, salt and baking powder. Cut shortening into dry ingredients and then add milk. Gather together until dough forms. On a floured surface, roll out dough into a rectangle and cut into 6 equal squares.
- Place equal amount of apple slices on each dough square; sprinkle with a little cinnamon and sugar. Bring edges of dough up; seal. Place in prepared baking pan; pour syrup over dumpling& Bake in preheated oven for 25 to 30 minutes or until apples are tender. Serve with ice cream. Makes 6 dumplings. Enjoy!
Transcript
- Hello and welcome to At Home today. Today we’re talking about apples, all kinds of apples, and we’re continuing our harvest month of all the bountiful things that God’s provided from gardens, to, you know, farmer’s markets, whatever. We are showing you what to do with your excess. And I just look at this variety. This is a Rome apple. This is great for baking and for cooking. It’s a great apple. A Rome, Red Rome. Okay. Of course we all know about the Red Delicious, which is a great eating apple. Then we have the Golden Delicious. We have the good old Granny Smith. Oh, don’t you love these? You know, there’s just something about the fall that says apples. Apples, and pumpkins. That’s the, you know, that’s the whole theme in the fall. Wonderful time of the year. Some of the guys here appreciate that too. This is a Gala. You see the different varied stripes of color? This is a great eating apple, usually very sweet. It’s also a very good cooking apple. It’s a wonderful, wonderful apple. And we have some more of these Red Romes variety. You know, McGuinness has a variety, a wonderful variety of all the produce, and it’s just a great store. And it just has some of every kind. Fujis, they have the Rome beauties. They have any kind of an apple you can think of practically. So you might want to stop by and choose some for some of the recipes we’re doing today. Or maybe you’re fortunate to have an apple tree in your yard that you’re harvesting right now. Well, today we’re going to make some things that you can bake ahead of time, put them in your freezer, bring them out during the holidays when you don’t have the time to bake. And that would be an applesauce loaf, and we’re even going to do something for the kids. Caramel apples made in a Crock-Pot. We’re going to be back in just a moment. So stay tuned. Here’s today’s At Home hint. Here’s today’s At Home hint. Place freshly sliced apples in a bowl and sprinkle with lemon juice to keep the slices from turning brown. Add to salads, pies, or casseroles, and proceed with the recipe. If you’ve got a helpful hint, we’d like to hear from you. Send your hint to At Home hints, Cornerstone Television, Wall, Pennsylvania, 15148-1499 Well I’ve began my applesauce loaf and in this particular bowl, I have a half a cup of shortening and one cup of sugar. We want to cream that very well together like this. Now we’re going to add two regular large eggs. Cream that together. Now this is just a wonderful time of the year to be baking things from the kitchen. The smell permeates the house, gets everybody all, “What’s mom making today?” Or, “What’s aunt Minnie making?” Or “What’s grandma making?” Everybody can’t wait to taste it because it just tastes so good and so fresh right now. Okay. So we have our eggs, sugar, and the butter. Now we’re going to combine the dry ingredients, which are, I’m going to read them off so we have it. One of the three fourths cup of flour. We have a teaspoon of salt, teaspoon of baking powder, half a teaspoon of baking soda, half a teaspoon of cinnamon and half a teaspoon of nutmeg. You know, those flavors just automatically go with this loaf the cinnamon and nutmeg, they just go so well. That one didn’t come out when I turned it over, did it? There we go, got to get them all in there or this isn’t going to work. Okay, but those flavors just go so well when you’re making something like this, and you just want to take your spatular or fork or something and mix them up a little bit. The flour’s a little wild today. Fresh flour jumping out of the bowl. Right? Okay, now we’re going to gradually add some of this flour to our mixture. Continue with the mixer, mixing it up just to incorporate it well. Okay? I’m just going to drop a little at a time. Like, so. Now this is gonna get pretty thick. That’s okay. ‘Cause we’re going to add some applesauce to this and that’s gonna thin it out. Meanwhile, you want to have your oven on 350 degrees. We’ll do that. 350 degrees and you want it to have it preheated. Okay? Make sure that you have a good and hot and you want to grease a loaf pan like this. Well grease the corners and the edges of it ’cause it’s going to come up and it’s going to fill that pretty well. Okay. So now we’re incorporating the flour, looks a little dry, but when we add our applesauce, which we’re going to do now, this is one cup of applesauce. Now I’m going to give you a recipe for making applesauce, your own homemade applesauce you could use in this recipe. Or you can use the can if you happen to not make it, okay? Either way, it’s going to make, what’s going to make this look really moist. And so now incorporating the applesauce just changed the picture of this loaf. See how much nicer that is now? Nice and moist. This is a thick batter. It’s not gonna be a runny pouring batter. I think we’re there. Perfect. Okay. Now we don’t want to put our walnuts. This is about half cup of chopped walnuts. You can use pecans, whatever, but we don’t want to stir them in with the mixer. We just want to stir them in by hand. All right. And that’s just basically just like that. Do them evenly. Beautiful. This now we’ll go into our prepared loaf pan. This will make a nice full loaf. This is going to bake for about an hour and you know, you want to test it at the top when it’s gone for the hour to make sure that this bread is definitely done. It should not be soft and mushy in the top. Boy, smells wonderful. I can imagine what this is going to smell like when it’s baking in your house for your family. Mike says, I’m doing that one, I tell you that. We have like, you know, what I found is my crew is beginning to really become good cooks. They probably, I have to start to worry about job security because now they’re all going to be cooks and I’ll be out of a job. But anyway, okay, this is going into our oven 350 degrees for one hour, just like that. Okay. I’m gonna set my little lady bug so that we know one hour, we need to check it just to be sure that it’s ready. The second one that we’re going to do is something I think everybody likes, it’s called apple dumplings. You say Arlene, I could never make apple dumplings. Sure you could. Did you ever try? Remember, half the battle of doing something is in the trying. Well, this is easy. I’m going to walk you through the crust ’cause I have some ready here to roll out. First of all, you’re going to take two cups of flour, which we have here. Three fourths of a cup of Crisco. We’ll put that in. Some baking soda, salt and some milk. We’re going to, first of all, put the Crisco in and then add the milk last until a dough forms. A nice though, like this one. All right. Now, once that’s done, for time’s sake, I’m not going to show you how to do that ’cause you know. The other thing you have to make ahead of time is the syrup. And that would be in this pan. That would be two cups of water, two cups of sugar, a fourth of a teaspoon of cinnamon, fourth of a teaspoon of nutmeg and a fourth of a cup of butter. Now this doesn’t have to be hot, but it needs to not have the butter coagulate on the top. So you have to keep a little bit warm. Now what we’re going to do, we roll out the dough on a floured surface and you’re going to cut this because this is going to make six. So you want to kind of cut it so that you’re going to get six out of this piece of dough and you can re-roll out if you have to, but you want them large enough to make some really nice dumplings. Now these are a little different because these dumplings, you don’t put a whole apple in, you put slices of apple. And that’s what this is. We use the Red Rome. We’re just going to put them right here, like so, and lay them so that you kind of can fit them in there without them poking through and making a hole in the dough. Okay? Like that. Then you’re going to sprinkle with some sugar and you really should taste the apple to see if it’s sweet. Because if it’s sweet, you want to cut back on the sugar. If it isn’t, then you’re going to want to add more and little dash. Since we don’t have the shaker in here, I’m just going to do it with the fork and a little bit of flour. And then what you want to do is close this up. Now this dough looks pretty thick so as you’re doing this, you’re going to smash. Smash, horrible word, but you know what I mean. You’re just going to push it and make it thin so that it covers, just like that. If you find you have too many apples, cut back on the apples. Okay, just keep pushing the dough until covers. Like so, as well as you can. You almost have to form it with your hand, press the dough together. This is very forgiving dough to do that. Okay. Then you’re going to move it from here. You’re going to place it into the baking dish and you’re going to bake them after you put that syrup over the top of them. Okay? Again, we’re going to make some more, just line up your apples and put some sugar on them. Okay. Some more cinnamon. Whoa, that one’s for Paul. He loves cinnamon. And then we’re just going to wrap the dough all around it. You can get creative if you want to. This might be fun for the kids to do some evening in the fall, looking for something to do, let them make some apple dumplings. Of course you need to be there to supervise, which is always good. Okay. And again, while I’m finishing this and getting it ready for the oven, we’re going to take a break. When we come back, more apple dishes just for you. Stay with us. Well, we’ve just put the dumplings in. We poured that syrup that we made over the top of them. And they’re going to bake for about 25 to 30 minutes. And when they’re done, they’re going to be great. Okay, next thing we want to do is make homemade applesauce. This is so easy. Everybody should make homemade applesauce. You take four apples, the cooking ones, the Red Rome, the Macintosh, Galas. They all make really good, really good applesauce. And we just cut them up in cubes. I’m going to add just a little bit of water to get them started. And to this pot, this is why I like this. You put everything in it, you turn it down and you let it cook. You have applesauce. How simple is that? All right, first we’re going to add a couple tablespoons of butter there. And this is about a fourth of a cup of sugar. And again, taste your apple. If you don’t need it, don’t put it in. If it’s sweet enough, you don’t need it. Just don’t use it. All right. And then, teaspoon, have to have cinnamon. Sorry. This is ground nutmeg. Let’s do a half a teaspoon of that. Just like that. And let me see, cinnamon. You can put cinnamon in. You don’t have to. This time we’ll make it without, but you could put cinnamon in this. All right, and all you’re going to do is bring this up to a boil and just let it start to cook. The sugar is going to come out. It’ll start to melt down. The apples will get real, real soft. We’ll just keep an eye on it every once in a while. Okay? That’s all there is to applesauce. When it gets done, as far as real soft, take a potato masher, you can put it in a blender, can put it in a food processor. If you don’t like the chunks in it. I personally like the chunks of apple. That’s what makes it taste good. Okay. And then for the kids, we got to make some caramel apples. Of course I said for the kids, but every adult can’t wait for this either. And we’re using today, the beautiful Galas. They really are. Look at these! Everyone’s different. They’re gorgeous. Look at the striping on them. The coloration. Some will look like that and some will look like this. And they’re both the Gala, hard to believe, but they are okay. And you want to get these little sticks and you can buy them usually where you buy your caramels. In the fall of the year, they have the sticks. You take the stem out, wash it thoroughly very important. And then you plunge the stem right into the center. And you want to make it tough to get it in there because that’s what’s going to hold this apple. Number one, while you’re dipping it but also while the person’s eating it. Okay? So this will make probably enough for about eight. And what we’ve done is taken two packages of caramels, two 14 ounce packages and put them in your Crock-Pot and let them cook on low with about a fourth of a cup of water for about an hour and a half. And this is what you have. Look at that caramel sauce. Oh man, what more could you want, huh? Does it beautifully. You don’t have to work with a double boiler. You don’t have to all that stuff. Not necessary. So what we’re going to do, move my apples back. We’re going to dip them. You want to get a tray covered with wax paper. You don’t want to put them onto a tray like this. You might not get them off easy. You will, but it won’t be easy. So important thing is cover it with wax paper, just like we have. And you want assortment of things to roll them in. ‘Cause I think this is the fun part for the kids. We got all kinds of Jimmy’s. Yeah, you can get this stuff at McGuinness. They have all of this available and we’ve ground some nuts. And then we have, M&Ms. Funny M&Ms with them little marks on them, a little different gourmet M&Ms I guess, whatever. You could use the mini M&M’s, you could use many chips if you want to do chocolate, use your imagination. All right. First of all, we’re going to take our apple and we’re going to make sure that the caramel gets up all around it like that. I’m going to bring it out. You want to have a knife when to hold this as long as you can, but you want to have a straight edge knife. See how the edge on that is straight, not serrated, but it’s straight edge. Because what I’m going to do is cut across that, to get off the excess like that, then we’re going to roll that in some Jimmies. How about that? Use your imagination. Let the kids get involved. Right? How about it? Nice. I think it looks pretty nice. This is something that could be a whole family event. Kids love to do this. Of course you can limit them only to so much. You don’t want them to have too much of the stuff before they go to bed or they’ll be bouncing off the walls if you know that. Okay, I think Mike knows from probably having had a bad experience that what I’m talking about is true. Let’s do some with, we’re gonna have walnuts, just going on. Yummy. Yummy. Aren’t they beautiful? Why not, I say. Let’s have a few of these right on top. You know what would be great for a little gift for somebody that really likes caramel apples. I never cared too much for the candy apple because it always just felt like I was going to crack my tooth or that the dentist would, you know, would probably be unhappy because I had had a caramel apple. But look at these! Let me stir my applesauce one more time. You can see how it’s rendering juices. This is just going to keep cooking till it cooks down. You don’t want to put a cover on it. Well, I tell you we’ve been busy. We’ve got the apple dumplings. We got an applesauce slope loaf in there. We’re doing our caramel apples and we’re making homemade applesauce. Good ideas for you to do with all the apples that come very plentiful now. Okay, I think we’ll make one more. Let’s see, let’s make this. Here’s a pretty one. This I’ll tell you, this is just the right temperature for this caramel. I can’t tell you how wonderful it is, but this caramel just is perfect for this type of thing when you put it in the Crock-Pot. Now some people make it plain like this, let it set up. Then they milk chocolate chips, dip it in the chocolate chips. So you have a layer of this and then a layer chocolate chips and then they roll it in nuts. That’s what you call a gift apple. That’s a real gift when you get one of those. Okay? Now you find out that if you start with good ingredients, you’ll have a better product at the end. So you want to have good apples. Don’t buy apples that have spots on them, or don’t go to the clearance area of a supermarket and say, “Oh, I’ll get this big bag. Look, we only have a couple of bruises.” You don’t want to do that. You want to get the best that you can, okay? Well, we’ll be right back with the wrap up in just a minute. Here’s how you can get today’s recipes and in fact the whole month’s recipes. Don’t forget now, you want to be sure to send for the recipes. It’s really important because you don’t want to miss any of the things that we’ve made today with apples as our theme for the bountiful harvest month. Here’s our applesauce loaf. Once that comes out, you make a simple glaze of just powdered sugar and water and you drizzle it over the cake, just like so. And don’t want to do it when it’s too hot, let it cooled down a little bit that will keep the moisture in. And this is going to be a wonderful applesauce loaf, make them all different sizes and shapes, wrap them well and freeze them. Okay? Next to it is our homemade applesauce. See how chunky it is? This is incredible. Easy to do any time of the year. And what do I say about apple dumplings except, oh my, oh my! They look so good and they taste wonderful and see how the syrup thickens up there? That’s what cooks the dough. The apples are done in there. Nice and fork tender. And you can either put some caramel sauce that we had left over from our caramel apples, scoop of ice cream on a plate with that, who could resist. And then of course in the middle for the kids or those grownups who think their kids, we’ve made all kind of delicious caramel apples. Yummy! Okay. There’s our timer, got something else in the oven, but we’re to get to that in just a minute. First, I want to be sure that you have the address to send for the recipes either by internet, www.ctvn.org, or snail mail, which is At Home Cornerstone Television, Wall, Pennsylvania, 15148-1499. You need to send a self-addressed, stamped, business sized envelope and a couple of dollars to help us with the printing. But of course, if you subscribe through the internet, you don’t ever have to request anything, that’s subscription for $15 is for one whole year. You get the same newsletter that we send out in the snail mail. So whichever way is easiest for you, that’s what we want you to do. Don’t forget, next week we’re going to do something more with our bountiful harvest. So be sure to join us on here At Home, because it just wouldn’t be the same without you. We’ll see you then.
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