Spinach salad is the perfect meal for those early fall days, before there is too much of a chill in the air. The addition of apples and maple syrup makes this a quintessential fall green salad. The apple cider vinegar and maple syrup make for a spicy-sweet combination. Reprinted here with permission of Lunds & Byerlys.
This crisp calls for a combination of sweet and tart apple varieties, with the added zing of cranberries. An easy holiday dessert, or suitable for every day. This crisp can be prepared a day ahead and refrigerated. To make this with Minnesota-grown varieties, substitute Red Fireside or Sweet Sixteen for Braeburn, and Haralson for Granny Smith. Reprinted here with permission of Lunds & Byerlys.
This is our version of an upside-down apple cake. The brown sugar-cinnamon mixture spread across the bottom of the pan caramelizes a bit, making for a delightful topping when the cake is turned out of its pan. If you are using a dark baking pan, reduce your oven temperature by 25 degrees Fahrenheit.
This variation on a traditional baked apple in effect steams in the apple cider. Dark brown sugar rather than light brown sugar adds a more complex hint of molasses flavor. The jelly supplies the candied effect.
Sprinkle this topping evenly over the Raw Apple Cake batter.
Serve this cake with your mid-morning coffee or tea, or for dessert when company comes to dine. To sour the milk, stir in the vinegar, then let the mixture sit for five minutes before adding it to other ingredients. We bake this cake in a round pan, we think the slices are more elegant looking than the plain square.
Make this simple yet delicious dessert any night of the week. Pop it in the oven when you sit down to dinner, and it will be ready to eat by the time you’ve finished your meal. To partially core apples, we use a coring tool, being careful not to push it through to the bottom of the apple. We then use a grapefruit spoon to dig out the now-separated core.
This unusual recipe won the Dessert category of Pepin Heights’ 2005 Cider Recipe Challenge. Even this tiny bit of cayenne powder is the perfect foil to the sweet apples, carrots and dried fruit. Top it with ice cream for dessert; reheat it for a tasty breakfast. This recipe was developed by Randy Kustanowitz of Aubergine Catering and Amie Deli in Minneapolis.
Prepare this dough for use with our HoneyCrisp Apple Galette. We love this type of free-hand crust, it is much more forgiving than the traditional pie pastry. This makes enough dough for two Galettes.
If you’ve always wanted to eat apple pie for breakfast, this recipe is for you. Or serve it as breakfast for dinner! Consider substituting mild or even hot sausage for zingier flavor. To keep the dough from sticking to your roller, freeze your roller first and flour your surfaces.