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Posts Tagged apples

Swedish Apple Pie

Many thanks to Michele Zanzonico for sharing this easy delicious recipe

4-5 apples, peeled, cored and sliced
1 Tbsp. sugar mixed with 1 tsp cinnamon

1 c sugar
3/4 c butter melted
1 egg
1 c all-purpose flour
A pinch of salt

Lightly grease pie plate and arrange apple slices. Sprinkle apples with sugar and cinnamon. Combine the 1c sugar, the butter, and the egg.   Add the flour and salt.  Pour batter over the apples, bake 350 for 40-45 minutes.


Adapted from:





Slow Cooker Kielbasa Stew

This is one of the two recipes sent to me this week by Beverly Hansen. This recipe will take you only about 15 minutes to prepare and the slow cooker will take it from there.

2 pounds kielbasa sausage, cut into 1 inch pieces
1 ½ lbs. sauerkraut drained and rinsed
2 Granny Smith Apples
¾ of onion cut into rings
2 lbs. red potatoes quartered
1 ½ c chicken broth
½ t caraway seeds
½ c shredded Swiss cheese

Place half the sausage in a slow cooker, and top with the sauerkraut. Cover with the remaining sausage, apples, and onion. Top with the potatoes. Pour chicken broth over all, and sprinkle with caraway seeds.

Cover, and cook on High 4 hours, or until potatoes are tender. Top each serving with Swiss cheese.





Pumpkin Apple Soup

This recipe will utilize the apples, cider, carrots and of course pumpkin in the shares. Keep in mind that you may substitute squash if you prefer.

4 slices bacon, diced
2 tablespoons butter
4  apples, diced
1 carrot, chopped
1 onion, chopped
1 celery rib, chopped
1 garlic clove, minced
1⁄4 cup white wine
1⁄2 cup apple cider
2 1⁄2 cups Roasted fresh pumpkin, pureed
2 quarts chicken stock
1 teaspoon dried thyme
1 bay leaf
Salt and pepper
1 cup cream

In a large pot cook the bacon until crisp. Add butter, apples, carrots, celery and garlic cook until soft in the bacon grease. Add the wine, cider and stock. Add pumpkin puree and herbs; simmer for one hour.  Puree the soup in a blender or use your immersion blender, add cream. Finish with salt and pepper if needed.






Apple Upside-Down Cake (in a fry pan)

(makes one 8-inch, short cake)

1 large apple, peeled, cored and sliced to thin wedges
4 tablespoons unsalted butter
1/4 cup sugar
1/4 tsp ground cinnamon

for the cake batter:
3/4 cup all-purpose or cake flour
4 tablespoons unsalted butter, softened
1 egg
1/2 cup milk
1/4 cup sugar
1 teaspoon baking powder
1/4 teaspoon vanilla
1/4 tsp salt

Cream the butter, vanilla and softened sugar. Beat in the egg until mixture is fluffy and lighter in color. Combine the flour, baking powder and salt in a separate bowl. Gradually add to the creamed mixture, alternating with splashes of the milk, until all is incorporated and well-mixed.

Preheat oven to 375F.

Toss the peeled and sliced apples in the 1/4 cup sugar and cinnamon.

Melt the 4 T of not softened butter in an 8-inch fry pan. Once it begins to foam, place down the apples in a fan formation (or just place down however you wish). Don’t stir, and let cook on medium-high heat for 1-2 minutes.

Slowly pour the cake batter over the apple mixture, evenly pouring around the edges rather than the center all at once (so as not to disturb the fan pattern).

Transfer pan to the oven and bake until a toothpick inserted into the center of the cake comes out clean, about 25 minutes. Remove with hot mitts. Place a large serving plate upside-down on top of the fry pan and flip.

The cake should come out onto the plate upside-down.






Homemade Apple Cider Vinegar

6 – 8 apples, cores and peels from (our sustainable apples)
2 tablespoons honey water
water, to cover
1 tablespoon apple cider vinegar (optional)

You can use the apples for something and save the peels and cores. Place the cores and peels in a large, wide-mouthed jar. I used a 4-cup jar, but you can adjust the size of the jar to the amount of apple scraps you’re using.

Cover the scraps with water and stir in the honey. Add the apple cider vinegar is using(this may help to jump start the process of fermenting). If possible, use an unfiltered vinegar, like Bragg’s or Heinz. This wasn’t in the original recipe, but recommended by another blogger.

Place a paper towel on top of the jar, and secure it with a band.  Let the mixture soak for 2 weeks in a dark place, and then strain out the liquid.  Return the liquid to the jar and cover it again with a paper towel and band. Leave it for 4 more weeks, stirring daily.  Taste it and see if it has the acidity you would like. If it does, transfer it to a covered bottle for storage. If not, leave it in the wide-mouthed jar for a little while longer, checking every few days.






Apple Pandowdy

1 cup flour
15 tablespoons unsalted butter, cubed and chilled
¾ cup plus 1 tablespoon sugar
1 teaspoon baking powder
1 teaspoon kosher salt, divided
3 tablespoons ice-cold water
¼ cup unsweetened apple cider
3 tablespoons cornstarch
1 ½ tablespoons molasses
1 teaspoon fresh lemon juice
1 teaspoon ground cinnamon
½ teaspoon ground cloves
12 Fuji apples, peeled, cored and sliced into wedges (use the apples in your shares!)
2 tablespoons heavy cream

In a food processor pulse flour, 12 tablespoons of butter (reserving 3 for later), 1 tablespoon sugar, 1 teaspoon baking powder, and 1/2 teaspoon of kosher salt until peas-sized crumbles have formed.  Add 3 tablespoons of water and let the processor wiz up the ingredients until dough comes together.  Place dough onto a piece of plastic wrap in the form of a disc and set in fridge for at least a half hour to chill.

After 30 minutes have passed begin to roll out the dough.  Roll it into a square; the goal is to get nine 3″ squares out of the dough 1/6″ thick.
Place the dough squares onto a baking sheet and put them back into the fridge to get nice and cold again.
Preheat the oven to 375.

Wash and dry your apples, peel them and remove the core.  To slice, cut the apple into quarters, and then each quarter into thirds.
In a large 12″ cast iron skillet over medium heat, carefully stir together the apple slices, remaining 3 tablespoons butter, 3/4 cup sugar, 1/2 teaspoon salt, 1/4 cup apple cider, 3 tablespoons cornstarch, 1 1/2 tablespoons molasses, 1 teaspoon lemon juice, 1 teaspoon ground cinnamon, and 1/2 teaspoon ground cloves.  Simmer over medium heat for 10 minutes.  Arrange the cold dough squares over the apples and brush with cream.

Bake pandowdy at 375 for 20 minutes.  After 20 minutes, using the back of a large wooden spoon, press the buttery squares back into the simmering apples so they can soak up the juices.  Place the skillet back into the 375 degree oven for another 18-24 minutes, or until the crust is well browned.

Serve with good vanilla ice cream.


From the cover of Saveur’s December 2014





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