Go Apples

These are incredibly tender meatballs, flavoured with apple sauce and cheese. They made a delicious meal served with a cheesy sauce and pasta.

Ingredients List:
675g minced beef
160g apple sauce
120ml milk
60g grated cheddar cheese
1 onion
1 garlic clove
60g croutons – find some flavoured with garlic and herbs if possible
1 egg
Salt and pepper

Method of Preparation:
1) Finely chop the onion and mince the garlic clove.

2) Whisk the egg with the milk, then add the croutons and allow them to soak for a little while.

3) Add the minced beef, apple sauce, onion, garlic, and salt and pepper. Work the mixture together with your hands and then fashion it into meatballs.

4) Place the meatballs onto a non-stick baking tray and bake them into an 180C oven until fully cooked through, around 25 minutes.

Source: Meatball Recipes.

This trifle is full of the flavours of Autumn, making it a great alternative to other sweet treats at Halloween time.

Ingredients List:
750g dessert apples
100g dark brown sugar
Toffee sauce (made by heating together 120g butter, 120g sugar and 100ml cream for ten minutes until bubbling and smooth)
20 sponge fingers (packet, or make your own)
1 tsp. cinnamon
500ml custard (packet, or make your own)
250ml whipping cream
100g pecans
2 tbsp. butter

Directions:
1. Peel, core and thinly slice the dessert apples.

2. Roughly chop the pecans and whip the cream.

3. Melt the butter in a saucepan and add the prepared apples. When they start to become tender, add the cinnamon and the brown sugar. Cook for a further five minutes or so and then take the apples from the heat and allow them to cool.

4. Meanwhile, arrange 1/3 of the sponge fingers in a serving dish. Spoon 1/3 of the apples over the top, including the juices, then 1/3 of the toffee sauce, 1/3 of the custard, and 1/3 of the cream.

5. Repeat the process, ending with a layer of whipped cream.

6. Garnish with the pecans.

7. Chill the trifle for around 2 hours before serving.

Source: Trifle Recipe.

Nowadays you can find caramel apples slathered in just about any candy under the sun—but the heavy coatings often overwhelm the delicate flavors of the apple. Here, just a swirl of chocolate and dusting of pretzels accentuate, rather than hide, the sweetness of the apples.

Ingredients:
4 large green apples
1 cup mini pretzels, crushed
1 (8-ounce) package soft caramels
2 ounces semisweet chocolate or chocolate chips

Directions:
1) Insert Popsicle sticks into the stem end of each apple. Set aside. Place pretzels in a large bowl; set aside.

2) Combine caramels and chocolate in a double boiler; melt over medium heat, stirring constantly, about 15 minutes.

3) Dip apples into melted caramel mixture; roll in crushed pretzels to coat. Place dipped apples on wax paper; refrigerate until hardened, about 30 minutes.

Source: Pretzels Recipe.

List of ingredients needed:

1 1/2 cups of flour.
1/4 cup of sugar.
1 1/2 teaspoons of ground ginger.
1 teaspoon of baking soda.
1 teaspoon of ground cinnamon.
1/4 teaspoon of ground cloves.
1/8 teaspoon of salt.
2/3 cup of unsweetened applesauce.
1/3 cup of molasses.
3 tablespoons of vegetable oil.
1 medium egg, slightly beaten.

Preparation method:

Combine the flour, sugar, ground ginger, baking soda, ground cinnamon, ground cloves and salt; stir well.

In a small bowl, combine the applesauce, molasses,vegetable oil, and egg. Add to the flour mixture and stir thoroughly.

Spoon into a 9-inch square baking pan coated with cooking spray.

Bake at 350F for about 20 minutes or until a toothpick inserted in the center comes out clean.

Source: Gingerbread Recipes.

List of ingredients:

2 lbs of Granny Smith apples.
2 lbs of McIntosh apples.
2 medium lemons.
2 medium oranges.
2 ½ cups of dark or golden raisins.
1 2/3 cups of currants.
½ cup of diced candied orange peel.
1 ¼ cups of light brown sugar.
2/3 cup of dark rum or brandy.
¼ cup of distilled white vinegar.
2/3 cup of unsalted butter.
1 teaspoon of nutmeg, freshly grated.
1 teaspoon of cinnamon, ground.
½ teaspoon of cloves, ground.
½ teaspoon of ginger, ground.

Method:

Peel, halve and core the apples.

Grate the apples coarsely by hand or in your food processor.

Place the grated apples in a large non-reactive saucepan.

Grate the zest, then squeeze and strain the juice from the lemons and oranges; add the zest and juice to the pan.

Add all of the remaining ingredients and stir thoroughly to mix.

Bring to a simmer over a low heat, stirring occasionally.

Continue cooking for about 45 minutes, stirring frequently, until the mixture is reduced to a thick, jam-like consistency.

Allow the mincemeat to cool, then store in jars and refrigerate until needed.

More like this: Mincemeat Recipes.

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List of needed ingredients:

6 rib pork chops, 2 inches thick.
1 teaspoon of salt.
Pinch of black pepper.
5 tablespoons of onion, chopped.
1 1/2 cups of dry breadcrumbs.
3 tablespoons of butter.
1 large green apple, sliced.
5 tablespoons of seedless raisins.
1/2 teaspoon of nutmeg.
1/4 teaspoon of cinnamon.
2 1/2 tablespoons of water.

Directions:

Split the chops through the middle from the outer edge toward the bone, leaving the meat attached to the bone.

Open like you would open a book and pound both sides using with a mallet.

Season the chops with half of the salt and black pepper.

In a heavy skillet, sauté the chopped onion and breadcrumbs in butter.

Add the slices of apple, raisins, nutmeg, cinnamon, water and the remaining half of the salt.

Mix together well and spread the dressing in even portions on the pork chops.

Fold over and fasten with toothpicks.

Heat your oven to 350F and bake for about 90 minutes or until tender.

Turn once during baking time and drain off excess fat.

Source: Pork Chop Recipes.

List of ingredients:

1 slices of venison, about half and inch thick.
4 apples.
Powdered sugar.
1/3 cup of port wine.
Salt and pepper, to taste.
Butter.
12 candied cherries.

Directions:

Wipe, core, and cut apples in quarter-inch size slices.

Sprinkle the apple sliced with powdered sugar. Add the wine, then cover, and allow to stand for 30 minutes.

Drain (reserving wine) and sauté in butter.

Cut the venison in cutlets; sprinkle with salt and pepper. Cook for 3-44 minutes in lightly greased pan. Remove the venison from the pan.

Melt 3 tablespoons of butter in the pan. Add the wine drained from apples and the cherries.

Reheat the venison cutlets in the sauce and serve with apples.

Source: Venison Recipes.

Here is one of our very favorite recipes for apple brownies:

Ingredients:

One stick of margarine.
1 cup of sugar.
1 egg, beaten.
1/2 cup of chopped nuts.
2 medium apples, peeled, cored and finely chopped.
1 cup of flour.
1/2 teaspoon of baking powder.
1/2 teaspoon of baking soda.
1/2 teaspoon of salt.
1/2 teaspoon of cinnamon.

Directions:

Cream the margarine and gradually add the sugar beating until smooth.

Beat the egg separately until it is light and fluffy, then add it to the margarine mixture.

Stir in the chopped nuts and apples.

Sift together the flour, baking powder, baking soda, salt and cinnamon; then fold into the batter using a spoon.

Turn the batter into a greased 7-inch * 11-inch baking pan.

Bake at 350F for about 40 minutes.

Allow to cool.

Cut into squares.

Source: Brownie Recipes.

Here is an interesting twist on fudge: include applesauce:

Ingredient list:

1 cup of sifted all-purpose flour.
1/2 teaspoon of baking powder.
1/4 teaspoon of baking soda.
1/4 teaspoon of salt.
1/2 cup of butter.
2 oz of unsweetened baking chocolate.
1 cup of sugar.
2/3 cup of applesauce.
2 medium eggs.
1 teaspoon of vanilla.
1/2 cup of chopped pecans.

Directions:

Preheat oven to 350F.

Grease an 8-inch square pan on bottom.

Sift the flour, baking powder, soda and salt together; then set aside.

In a double boiler, melt the butter and chocolate together over medium heat.

Remove from the heat and add the sugar and applesauce.

Beat in the eggs one at a time.

Blend in the vanilla and dry ingredients; then stir in pecans.

Pour into prepared pan and spread evenly.

Bake for 35-40 minutes or until done.

Allow to cool, then cut into squares.

Source: Fudge Recipes.