top of page

Apple Recipes

applesauce

Applesauce

APPLE SAUCE
Wash apples well, core and slice.
Use at least two or three different varieties - such as macs, cortlands and empire. Add a few golden delicious for flavor
Put apples in a large pot and add water. Use ½ the volume ofapples.
Bring to a boil, lower heat, and simmer until apples are soft.
Using a Foley food mill, strain, using softened apples and juice, discarding the skins.
Add sugar and red cinnamon (red hot cake decorations) or cinnamon to taste. 
If you don't have a strainer, peel and core apples, and follow above directions, and use a potato masher.
NOTE: Apple sauce may be frozen.]
Place in jars, 1 ½ to 2 inches from top. Place cap on top and freeze.

​

baked-apple-slices

Ingredients:

  • 16 medium to large apples     (mix of Macintosh, Cortland & Golden Delicious)

  • 1 cup sugar

  • 1T cinnamon

  • Dr. Davies Apple Cider

Directions

  1. Peel and core apples and slice thicker than pie slices

  2. Mix sugar and cinnamon and add enough apple cider to make a loose syrup

  3. Put sliced apples into large shallow baking dish.

  4. Pour syrup over apples.

  5. Bake at 350* for 45 minutes to 1 hour, stirring occasionally until apples are soft

Jan Davies' Apple Slices
Servings: 8
Prep Time: 5 min
Total Time: 25 min
​

apple pie

Ingredients

 

  • 1/2 cup sugar

  • 1/2 cup packed brown sugar

  • 3 tablespoons all-purpose flour

  • 1 teaspoon ground cinnamon

  • 1/4 teaspoon ground ginger

  • 1/4 teaspoon ground nutmeg

  • 6 to 7 cups thinly sliced peeled tart apples

  • 1 tablespoon lemon juice

  • Pastry for double-crust pie (9 inches)

  • 1 tablespoon butter

  • 1 large egg white

  • Additional sugar

 

Apple Pie !

Steps 

 

  • In a small bowl, combine the sugars, flour and spices; set aside. In a large bowl, toss apples with lemon juice. Add sugar mixture; toss to coat. 

  • Line a 9-in. pie plate with bottom crust; trim pastry even with edge. Fill with apple mixture; dot with butter. Roll out remaining pastry to fit top of pie. Place over filling. Trim, seal and flute edges. Cut slits in pastry.

  • Beat egg white until foamy; brush over pastry. Sprinkle with sugar. Cover edges loosely with foil. 

  • Bake at 375° for 25 minutes. Remove foil and bake 20-25 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack. Yield: 8 servings.

 

apple cake

Ingredients
Honey Glaze:
1 cup confectioners' sugar
2 tablespoons honey
2 tablespoons milk
Apple Cake:
3 cups diced Granny Smith apples, about 2 apples
1 cup lightly toasted chopped walnuts
2 teaspoons vanilla extract
2 teaspoons ground cinnamon
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 cups sugar
1 1/4 cups vegetable oil
3 eggs
 

Apple Cake 

Directions
Glaze: Add all the ingredients to a small bowl and stir until smooth. Set the bowl aside.
Cake: Preheat the oven to 325 degrees F. Lightly grease a Bundt pan or tube pan.
In a bowl, mix together the apples, walnuts, vanilla, and cinnamon. In a separate bowl, sift together the flour, baking soda, and salt.
Using an electric mixer beat the sugar, oil, and eggs in a large bowl. Add in the dry ingredients and beat until completely combined. Fold in the apple mixture.
Scrape the batter into the prepared pan and bake for 1 hour and 30 minutes or until a tester inserted into the middle of the cake comes out clean.
Allow the cake to fully cool in the pan, about 1 hour, and then turn it out onto a plate.
Drizzle the apple cake with some of the honey glaze, serve and enjoy!

cranberry mulled cider

Ingredients:

  • 1 gallon Dr. Davies apple cider

  • 2 cinnamon sticks

  • 1 inch fresh ginger peeled and thinly sliced

  • 3 whole allspice berries

  • 4 whole cloves

  • ½ teaspoon fresh nutmeg grated

  • 2 cups pineapple juice (optional)

  • 1 cup fresh cranberries

  • 1 orange thinly sliced

Cranberry Mulled Dr. Davies Apple Cider
Servings: 16
Prep Time: 5 min
Total Time: 2 hours
Calories:134

Directions
Prepare Mulling Spices

Using an unfiltered coffee filter or piece of cheesecloth, place cinnamon sticks, allspice, cloves, and ginger. Tie off with butcher twine.

Slow Cooker Mulled Apple Cider

Place juice/cider, pineapple juice, orange slices, cranberries, grated nutmeg, and mulling spices in the slow cooker.

Cook on low for 4-6 hours or on high for 2-3 hours. Remove the bundle of spices and serve. 

Stove-Top Mulled Apple Cider

Place juice/cider, pineapple juice, orange slices, cranberries, grated nutmeg, and mulling spices in heavy-bottomed stock pan.

Bring to a boil then reduce heat to low. Simmer for 1-2 hours, watching closely. Remove spices and serve.

banana bread

Ingredients:

  • 2 cups all-purpose flour

  • 1 teaspoon baking soda

  • ¼ teaspoon salt

  • ½ cup butter

  • ¾ cup brown sugar

  • 2 eggs, beaten

  • 2 ⅓ cups mashed overripe bananas

​

Optional:

1T lemon zest

1/2 cup crushed walnuts

Banana Bread
Servings: 12
Prep Time: 15 min
Total Time: 1 hour 5 min
​

Directions​

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.

  2. In a large bowl, combine flour, baking soda and salt. In a separate bowl, cream together butter and brown sugar. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan.

  3. Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.

Soups and Starters

Cauliflower soup

Cauliflower Cheddar Soup Recipe
Servings: 6
Prep Time:15 min
Total Time: 1 hour

Ingredients:

  • 2 Tbsp butter

  • 2 cups sliced onion

  • 1 1/2 cups sliced celery (about 2 to 3 ribs)

  • 1/2 cup sliced carrot (1 small carrot)

  • 1 1/2 Tbsp minced garlic

  • 2 Yukon gold potatoes, peeled and thinly sliced, about 1 1/2 to 2 cups

  • 6 cups chicken stock

  • 6 cups roughly chopped cauliflower 

  • 2 bay leaves

  • 1 1/2 t fresh thyme leaves, or 1 t dried thyme

  • 1 t kosher salt

  • 1/8 t freshly ground black pepper

  • 1 ½ - 2 cups grated sharp cheddar cheese (about 6 ounces)

  • 1 t Worcestershire sauce

Directions

  1. Sauté the onions, celery, carrots, garlic: Heat butter in a large 5- to 6- quart Dutch oven on medium high heat. Add the onions, celery, and carrots.

  2. Cook for 5 - 8 min until the onions are softened. Add the minced garlic and cook 1 min.

  3. Add the potatoes, stock, cauliflower, bay leaves, thyme, salt and black pepper. Heat on high and bring to a simmer. Lower heat, simmer, partially cover and cook for 12 - 15 min, or until the vegetables are completely tender.

  4. Purée until smooth: Remove from heat and remove the bay leaves. Either using an immersion blender or a standing blender, purée the soup mixture until completely smooth.

  5. Add the cheddar cheese and Worcestershire: Slowly add the grated cheddar cheese, continuing to purée the soup as you add the cheese, until completely blended. Stir in the Worcestershire sauce.

  6. Add salt and pepper to taste, if needed.

purple cauliflower soup

Ingredients:

  • 1 large head purple cauliflower (about 2 pounds), cut into bite-size florets

  • 3 T extra-virgin olive oil, divided

  • Fine sea salt

  • 1 medium red onion, chopped

  • 2 cloves garlic, pressed or minced

  • 4 cups (32 ounces) vegetable broth

  • 2 T unsalted butter

  • 1 tablespoon fresh lemon juice, or more if needed

  • Scant ¼ t ground nutmeg

  • For garnish: 2 T finely chopped fresh flat-leaf parsley, chives and/or green onions

Purple Creamy Roasted Cauliflower Soup
Servings: 4 bowls
Prep Time: 15 min
Total Time: 1 hr 10 min
Calories: 230


 
Notes:
Make ahead and freeze for a quick warm up any time!

Directions

  1. Preheat the oven to 425℉. Line a lg baking sheet with parchment paper.

  2. On baking sheet, toss the cauliflower with 2 T olive oil until lightly and evenly coated in oil. Arrange in single layer and sprinkle lightly with salt. 

  3. Bake until tender and caramelized on the edges, 25 to 35 minutes, tossing halfway.

  4. Once almost ready, In a Dutch oven or soup pot, warm 1 T olive oil over medium heat until shimmering. Add the onion and ¼ t salt. Cook, stirring occasionally, until the onion is softened and turning translucent, 5-7 min.

  5. Add garlic and cook, stirring constantly, until fragrant, about 30 seconds, then add the broth.

  6. Reserve 4 of the prettiest roasted cauliflower florets for garnish.

  7. Transfer the remaining cauliflower to the pot. Increase the heat to medium-high and bring the mixture to a simmer, reduce heat to gentle simmer. Cook, stirring occasionally, for 20 minutes, to give the flavors time to meld.

  8. Remove from heat and cool 5 minutes. Transfer the hot soup to a blender, working in batches if necessary. 

  9. Add the butter and blend until smooth. Add the lemon juice and nutmeg and blend again. Add additional salt and lemon, to taste. (Use purple cauliflower and see the awesome colors when you add lemon!)

  10. Top individual bowls of soup with 1 roasted cauliflower floret and a sprinkle of chopped parsley, green onion and/or chives. 

butternut soup

Ingredients:

  • 2 T butter

  • 1 small onion, chopped

  • 1 stalk celery, chopped

  • 1 medium carrot, chopped

  • 2 medium potatoes, cubed

  • 1 medium butternut squash - peeled, seeded, and cubed

  • 1 (32 fluid ounce) container chicken stock

  • salt and freshly ground black pepper to taste

Directions

  1. Melt the butter in a large pot, and cook the onion, celery, carrot, potatoes, and squash 5 minutes, or until lightly browned. Pour in enough of the chicken stock to cover vegetables. Bring to a boil. Reduce heat to low, cover pot, and simmer 40 minutes, or until all vegetables are tender.

  2. Transfer the soup to a blender, and blend until smooth. Return to pot, and mix in any remaining stock to attain desired consistency. Season with salt and pepper.

Butternut Squash Soup
Servings: 4
Prep Time: 25 min
Total Time: 1 hr 10 min
Calories: 305

butternut soup 2

Ingredients:

  • 3 to 3 1/2 pounds butternut squash, approximately 2, seeded and quartered

  • Unsalted butter, melted, for brushing

  • 1 tablespoon kosher salt, plus 1 t

  • 1 t freshly ground white pepper, plus 1/2 t

  • 3 cups chicken or vegetable broth

  • 1/4 cup honey

  • 1 t minced fresh ginger

  • 1/2 cup heavy cream

  • 1/4 t freshly grated nutmeg

Butternut Squash Soup 2
Servings: 6-8
Prep Time: 10 min
Total Time:50 min

Directions

  1. Heat the oven to 400 degrees F.

  2. Place the quartered squash onto a half sheet pan, brush the flesh of the squash with a little butter and season with 1 tablespoon of the salt and 1 t of the white pepper. Place in the oven and roast for 30 to 35 minutes or until the flesh is soft and tender. 

  3. Scoop the flesh from the skin into a 6-quart pot. Add the broth, honey and ginger. Place over medium heat and bring to a simmer, approximately 7 to 8 minutes. Using a stick blender, puree the mixture until smooth*. Stir in the heavy cream and return to a low simmer. Season with the remaining salt, pepper, and nutmeg.

bottom of page