July 2, 2015

Apple Snack Cake

Ingredients

4 cups grated sweet apples from Stepp’s Hillcrest Orchard 2 eggs 2 cups sugar ¾ cup oil 1 tsp. vanilla 2 cups plain flour 1 tsp. salt 1 tsp. baking powder 1 tsp. baking soda

Directions

Preheat oven to 350 degrees. Using a mixer cream together eggs, sugar, oil, and vanilla. Sift together flour, salt, baking powder, and baking soda. Add dry ingredients to creamed mixture; batter will be still. Add juice from grated apples, if needed. Continue mixing and add apples. Mix well.  Pan Sizes Pour in 10 sprayed mini loaf pans. Bake for 5 minutes, remove and sprinkle 1 tbs. butterscotch chips on each cake. Return to oven and continue baking 25 minutes or until a toothpick or knife inserted in the center comes out clean.   Pour into a greased and floured 13 x 9 inch pan or 2 layer pans. Bake for 5 minutes, remove and sprinkle one cup of butterscotch chips evenly over the cake/s. Return to oven and bake 30 minutes or until toothpick or knife inserted in the center comes out clean. If desired, you can top with a powdered sugar glaze.

Apple Lemonade (Juicing Recipe)


1 bunch Swiss Chard, stems partially removed (about 4-5 leaves)
3 Celery ribs
2 large Apples, cores removed
½ medium Lemon
2 inch piece of fresh Tumeric

 

Apple Sonker

 

Apple Sonker

4 pounds Honeycrisp, Granny Smith Apples,  or your favorite apple from Stepp’s Orchard (about 10 each)

½ Cup Brown Sugar

¼ Cup Lemon Juice

¼ Cup White’s Elixer Cinnamon Simple Syrup

Soberdough Cinnful Raisin Bread Mix (You cans substitute biscuit dough)

5 ounces Sparkling Water

¼ Cup Cornstarch

½  Cup cold Apple Cider

1 ½  Cups hot Apple Cider

2 Tablespoons Sugar + ½ teaspoon Cinnamon, combined

Oven 375F

Sonker Prep

Peel Apples and cut off the core and then slice into ¼ inch pieces (see picture). Pour Lemon Juice, Cinnamon Syrup and Brown Sugar over Apple slices and toss in a mixing bowl before setting aside. In a small measuring jug combine cold Cider with Corn Starch. In a small saucepan heat 1 ½ Cups Apple Cider over medium heat and when ready add Starch & Cider slurry to cook into the sauce for final dish- this will be thick but will thin out when baking in the oven. Whilst this cooks, weigh out 11 ounces of Soberdough bread mix and mix in 5 ounces Sparkling Water until combined. To assemble: Grease a 2 quart baking dish. Pour hot sauce over marinated Apples and spoon into baking dish and even out. Pour over bread mix and spread out. Place a baking sheet on lowest rack to catch any spillage, and the Apple Sonker on middle rack. Bake for 35 minutes, sprinkle over Cinnamon-Sugar mix, and then bake for a further 15-20 minutes. Use a knife inserted in the middle to ensure filling is hot and crust has set- the blade should come out without any batter.

Apple Brownies

Apple BrowniesIngredients

 ½ cup butter

 1 cup all purpose flour

1 cup sugar

 ½ teaspoon salt

 1 teaspoon vanilla

 ½ teaspoon baking powder

2 eggs

½ cup pecans (optional)

2 – 1 oz. squares unsweetened chocolate (melted)

1 cup grated apples (we use Golden  Delicious)

Preheat oven to 350 degrees. Cream softened butter, sugar, and vanilla. Beat in eggs. Blend in chocolate. Stir in flour, salt, baking powder, and nuts. Add grated apples. Bake in an 8×8 greased pan for 25-30 minutes.

Frosting

1/3 cup butter

1 teaspoon vanilla

2 tablespoons cocoa

1/3 box powdered sugar

Dash of salt

2 tablespoons milk

Melt margarine, blend in coca, and add remaining ingredients. Mix well. Frost cooled brownies.

“This recipe is one our family has enjoyed. Danielle and April Stepp (third generation) entered it in apple cooking contests for kids and won several awards.” 

    

Shelley’s Crock Pot Apple Butter

Fill Crock Pot with cut up apples (any kind). Some like to use a variety of apples. Let apples cook on high for about 3 hours, then fill Crock Pot up again with apples continuing to cook.

Add 3 to 4 cups of sugar (to taste), 1 Tablespoon of cinnamon, 1 teaspoon of nutmeg, 1/4 teaspoon of ground cloves. Stir until everything is mixed well.

Cook on low or high for another 20+ hours, to allow to darken as much as you like. 

The last 4 to 5 hours crack the lid to allow juices to evaporate. Then turn it to high to start boiling, then you can spoon it into hot canning jars (out of oven – 170 degrees for 20 minutes) and place hot lids on and set aside to cool and seal. Best if you allow apple butter to sit for several weeks, so spices mix well.