Apples 2

APPLE DUMPLINGS

Ingredients – Syrup Ingredients-Dumplins

1 2/3 cup Water pastry for double crust pie

½ cup Sugar 4 McIntosh Apples (peeled and cored)

¼ tsp Ground Nutmeg 2 TBS Sugar

¼ tsp Ground Cinnamon 1/8 tsp Ground Nutmet

few drops Red Food Coloring (optional) 1/8 tsp Ground Cinnamon

1 TBS Butter or Margarine Ice Cream optional (but I would!)

Instructions-Syrup

• In a medium saucepan, combine water, sugar, nutmeg, cinnamon, and if desired, red food coloring. Bring to a boil. Reduce heat and simmer uncovered for 5 minutes. Remove from heat and stir in butter or margarine.

Instructions-Dumpling

• Preheat oven to 375 degrees. Prepare pastry as directed, except divide the dough into 4 equal portions. Form each into a ball. On a lightly floured surface, roll each portion of dough into a circle about 1/8 inch thick. Trim each portion to an 8 inch circle. Place 1 apple in center of each pastry circle. Combine sugar, nutmeg and cinnamon, then sprinkle over the fruit and down the hollow core.

• Moisten edge of pastry with water. Bring dough up around apple to resemble a bundle, pressing edges together at the top to seal. Cut off excess dough at the top, then flaten. Using a knife or cookie cutter, cut leaf shapes from the pastry scraps. Moisten the bottom sides of the pastry leaves with water and place leaves on top of wrapped apples, gently pressing to seal.

• Place wrapped apples in an ungreased 2 quart square baking dish. Pour syrup over dumplings. Bake 45 minutes or until apples are tender and pastry is golden brown. Serve warm with ice cream.

• Your Produce Man says that for a neat surprise, sprinkle raisins or sweentened dried cranberries into the hollowed center of each apple before wrapping with pastry.

APPLE AND HAM QUESADILLAS

Ingredients

Non-stick cooking spray

3 TBS Unsalted Butter

3 Apples – your favorite (peeled, cored, thinly sliced)

¼ cup Sugar

½ tsp Apple pie spice

6 6-inch Tortillas

½ lb Thinly sliced Honey Ham

1-1/2 cup Grated Cheddar Cheese

additional butter, melted

Instructions

• Preheat oven to 450 degrees. Cover a baking sheet with heavy-duty aluminum foil, then spray foil with non-stick cooking spray.

• Place butter in a large skillet and melt over medium heat. Add apples, sprinkle with sugar and apple pie spice. Cook over medium-high heat for 5 – 7 minutes, stirring frequently, or until apples are soft and slightly browned. Set aside.

• Divide ham, cheese and apple between tortillas. Fold in half. Press gently with the palm of your hand or a spatula to enclose the filling. Space Quesadillas evenly on baking sheet and spray tops with non-stick cooking spray or brush with melted butter. Bake for 5 minutes. Turn gently with a spatula and spray with non-stick cooking spray or brush with melted butter. Bake another 5 minutes or until brown. Remove sheet from oven and allow to sit for 2 minutes. Cut each quesadilla in half and serve.

• NOTE: In place of the apple pie spice, use ¼ tsp of cinnamon, a pinch of nutmeg and a pinch of allspice.

CURRIED CHICKEN AND APPLE SALAD CROISSANT

Ingredients

2 TBS Apple Chutney (see below)

¾ cup Mayonnaise

1 tsp Curry Powder

2 cups Chicken (cooked, chopped)

2 Apples (your favorite) (peeled, cored and coarsely chopped)

½ cup Almonds (coarsely chopped)

Spinach Leaves

Instructions

• In a small mixing bowl, stir together chutney, mayonnaise and curry powder.

• In a large mixing bowl, combine chicken, apples and almonds. Add mayonnaise mixture and mix well.

• Cover and chill for 2 – 24 hours.

• Serve on a croissant lined with spinach leaves.

APPLE CHUTNEY

Ingredients

1 Red Bell Pepper

1 Green Bell Pepper

4 Apples – your favorite

2 Red Onions

½ cup Raisins

1/3 cup Celery (diced)

1 TBS Crystallized Ginger

1 cup Sugar

2-3/4 cup Cider Vinegar

1 tsp Salt

Instructions

• Cut Peppers in half and remove the seeds. Pare apples and remove cores. Cut all peppers, apples and onions into large 1” squares. Place into a food processor and add raisins, celery and ginger. Process with the on and off switch until coarsely chopped.

• Place into a medium saucepan and add sugar, vinegar and salt. Cook over a medium heat until thick and clear, about 30 minutes. Cool and store covered in the refrigerator.

• This is a great condiment for pork or chicken. As a sandwich dressing, simply mix equal parts Chutney and Mayonnaise.

CRUNCHY APPLE WRAP SANDWICH

Ingredients

8. Apples (your favorite, cored and slice into wedges)

24 Flour Tortillas

3/4 cup Honey-Mustard

3 lb Brie Cheese, sliced

1-1/2 lb Honey Ham, cut into pieces

1-1/2 lb Romaine Lettuce, cleaned and julienne sliced

Instructions

• Place one tortilla on a flat surface. Spread with honey-mustard. Place apple wedges, cheese, ham and lettuce leaves over the honey-mustard.

• Wrap tortilla tightly around the filling, then cut in half or diagonal. Serve.

• You could warm them slightly if you want.