Recipes

Apple Crumb Pie – Out of Vermont Kitchens - 1939

 

3 large cooking apples

3/4 cup brown sugar

3 tablespoons butter

1/2 cup flour

Ground cinnamon

Shallow, greased baking dish

Mixing bowl

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Pre-heat over to 325°F (165° C).

Peel, core, and slice apples; place in baking dish.

Mix the brown sugar, butter, and flour in the bowl until it is the consistency of bread crumbs.

Sprinkle the mixture over the apples and dust the top with cinnamon.

Bake in the oven about 30 minutes or until crumbs are brown and apples are tender.

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Serve warm with cream, whipped cream, or ice cream.

Cider Apple Pie – The Green Mountain Cookbook - 1934

 

You're on your own for most of this recipe. Authors assumed a lot in cookbooks from this era.

Pare sweet apples and cut them into eighths. Boil them in cider until the apples are soft and a rich dark red and the liquid is cooked down to 1/4 of the original amount. If it does not seem thick enough for the filling of a pie, a little flour can be added. Sweeten to taste, spice if desired, and bake the pie with one crust, placing strips of pastry across the top.

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That's it! No hard and fast rules here! Of course, you do know how to sweeten to taste and what spices are appropriate. Your crust and pastry strips are all ready and your wood stove is pre-heated to the correct temperature for pie, right? (We'll bet your grandmother or great-grandmother would have known!)

Apple Crisp

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8 apples

1 teaspoon ground cinnamon (or add ginger, nutmeg, cloves, mace, or allspice as desired)

Buttered baking dish

Mixing bowl

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Pre-heat the over to 350° (175°C).

Peel, core, and slice the apples; place in baking dish.

Mix in water, cinnamon, other spices.

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Choose one of the following toppings:

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Simple Apple Crisp Topping

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1 cup granulated sugar

3/4 cup flour

7 tablespoons butter

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Mix the sugar, butter, and flour in the bowl until crumbly.

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Harvest Time Apple Crisp Topping

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1/2 cup all-purpose flour

1/4 cup dark brown sugar

1 tablespoon granulated sugar

1/4 teaspoon ground cinnamon

1/8 teaspoon ground ginger

Pinch of freshly-grated nutmeg

4 tablespoons unsalted butter, chilled

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Cut butter into small pieces.

Mix all ingredients in the bowl until crumbly.

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Heritage Oatmeal Crisp Topping

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1/3 cup rolled oats

1/3 cup flour

1/2 cup brown sugar

1/2 cup granulated sugar

1/2 teaspoon ground cinnamon

1/4 teaspoon salt

1/4 pound unsalted butter

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Cut butter into small pieces.

Mix all ingredients in the bowl until crumbly.

Spread your chosen topping over the apples.

Bake in the oven about 30 minutes or until golden brown and crisp.

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Serve warm with cream, whipped cream, or ice cream.

Apple-Cranberry Pie – Your Smithfield Magazine - 2007

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Tart apples (enough to make 4 cups sliced)

Pastry for 9" two-crust pie

3/4 cup brown sugar

3/4 cup granulated sugar

1/3 cup all-purpose flour

2 tablespoons butter or margarine

1 teaspoon ground cinnamon

2 cups fresh or frozen cranberries

9" pie pan

Large mixing bowl

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Pre-heat oven to 425°F (220°C).

Peel, core, and slice apples.

Mix the brown sugar, granulated sugar, flour, and cinnamon in the bowl.

Add apples and cranberries. Mix well.

Place bottom pastry in pan; pour in mixture.

Dot mixture with butter (margarine).

Add top pastry; cut slits and seal to bottom pastry.

Bake in the oven about 40 minutes or until golden brown.

Swedish Apple Pie – Your Smithfield Magazine - 2007

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3 Cortland apples

Pastry for 9" two-crust pie

1 tablespoon ground cinnamon

2 tablespoons granulated sugar

3/4 cup butter

1 egg

3/4 cup sugar

Pinch of salt

1 cup of flour

9" pie pan

Mixing bowl

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Pre-heat oven to 350°F (175°C).

Place bottom pastry in pan.

Peel, core, and slice apples; place in pan.

Sprinkle with cinnamon and 2 tablespoons of sugar.

Melt butter.

Mix the butter, egg, sugar, salt, and flour in the bowl.

Spread the mixture over the apples.

Add top pastry; cut slits, seal to bottom pastry.

Bake in the oven about 45 minutes or until crumbs are brown and apples are tender.

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Apple Muffins – Out of Vermont Kitchens - 1939

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1 cup chopped apples

1 egg

1/2 cup granulated sugar

4 tablespoons butter

2 cups flour

4 teaspoons baking powder

1/2 teaspoon salt

1 cup milk

2 tablespoons granulated sugar for topping

1/2 teaspoon ground cinnamon for topping

Mixing bowl

Muffin tin

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Beat egg well.

Add sugar and butter, then flour, baking powder, salt, and milk.

Sprinkle top with sugar and cinnamon.

Bake in the over for 20 minutes.

Applesauce Bread – A Methodist Kitchen Recipe

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1 cup applesauce

1/2 cup margarine

3/4 cup granulated sugar

2 eggs

1 teaspoon vanilla

2 cups flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon salt

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/2 cup chopped nuts

Mixing bowl

6"x10"x3" pan

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Pre-heat oven to 350°F (175°C).

Grease pan.

Cream margarine.

Add sugar and cream well.

Add eggs and vanilla; beat well.

Mix in flour, baking powder, baking soda, salt, cinnamon, and nutmeg.

Add applesauce and nuts. Mix only until well-blended.

Pour into pan.

Let stand for 20 minutes.

Bake in the oven for one hour.

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Cool before slicing.

Vermont Maple Apple Cake – Donna Repsher

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4 medium cooking apples (enough for two heaping cups)

3/4 cup granulated sugar

1/4 cup canola oil or vegetable oil

1 egg

2 tablespoons maple syrup

1 cup unbleached flour

1 teaspoon vanilla extract

1 teaspoon ground cinnamon

1/4 teaspoon salt

8"x 8" cake pan or 9" pie plate

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Pre-heat oven to 350°F (175°C).

Grease and flour the cake pan or pie plate.

Peel, core, and dice the apples.

Combine the apples and sugar in the medium bowl.

Combine the oil and egg in the small bowl, lightly beating them.

Add the oil/egg mixture, maple syrup, flour, baking soda, vanilla, cinnamon, and salt to the medium bowl; stir to combine.

Bake in the oven for 40–45 minutes until done.

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Serve warm or cooled with whipped cream or vanilla ice cream.

Apple Dumpling Cake

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4 medium cooking apples

1/2 cup granulated sugar

2 cups water

2 tablespoons lemon juice

Vanilla wafer or bread crumbs

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Cake Batter Ingredients

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3 eggs

1/2 cup butter or margarine

2/3 cup granulated sugar

1/2 cup pulverized, blanched almonds

2/3 cup all-purpose flour

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Icing Ingredients

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2/3 cup powdered sugar

2 teaspoons cream or milk

2–3 tablespoons hot water

8" x 8" cake pan

Rubber spatula

Saucepan

2 small mixing bowls

Medium mixing bowls

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Pre-heat oven to 350°F (175°C).

Peel the apples, cut them in half, and scoop out the core.

In a sauce pan, boil 1/2 cup of granulated sugar, water, and lemon juice.

Add the apples.

Simmer 8 minutes or until the apples are just barely tender.

Drain the apples.

Butter the cake pan and dust heavily with crumbs.

Place apples, cut side down, in cake pan.

Separate eggs.

In a small mixing bowl, whip egg whites until stiff. Set aside.

In a medium mixing bowl (without washing the beaters), cream the butter or margarine and 2/3 cup granulated sugar.

Add egg yolks, almonds, and flour.

Mix until batter smooth and stuff.

Mix in beaten egg whites using rubber spatula.

Spread batter over apples in pan.

Bake in the oven for 25–30 minutes or until golden brown.

In second small mixing bowl, mix powdered sugar, cream or milk, and hot water.

Drizzle this icing over the warm cake.

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Serve warm or cooled.

Jewish Apple Cake – Wardlaw-Hartridge School – 1981

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4 green or McIntosh apples

2 teaspoons ground cinnamon

5 tablespoons granulated sugar

3 cups all-purpose flour

2 cups granulated sugar

1 cup vegetable oil

4 eggs

1/4 cup orange juice

3 teaspoons baking powder

2 1/2 teaspoons vanilla

1 teaspoon salt

1 cup broken walnuts

10" tube pan

Large mixing bowl

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Pre-heat oven to 350°F (175°C).

Grease tube pan.

Peel, core, and thin-slice apples.

Sprinkle apples with cinnamon and (5 tablespoons) sugar. Set aside.

Sift flour.

Beat flour, sugar, vegetable oil, eggs, orange juice, baking powder, vanilla, and salt in mixing bowl until smooth.

Stir in walnuts. 

Pour half the batter into tube pan.

Layer half the apples on top.

Pour other half of the batter into tube pan.

Layer other half of the apples on top.

Bake in the oven about 90 minutes or until done.

French Apple Confection – A Methodist Kitchen Recipe

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3 1/2 cups cooking apples

1/4 cup butter

1/4 cup cream

Pinch of salt

4 eggs

1/4 teaspoon nutmeg

1/2 teaspoon cinnamon

1/2 cup granulated sugar

1 cup milk

1 teaspoon vanilla

2 teaspoons almond extract

1 1/4 cup flour

2 tablespoons sliced almonds

Powdered sugar

10" quiche dish or pie plate

Wooden spoon

Large mixing bowl

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Pre-heat oven to 350°F (175°C).

Grease quiche dish.

Peel, core, and slice apples.

Melt butter.

Sift flour.

Layer apples in quiche dish.

Blend butter, eggs, milk, cream, salt, nutmeg, cinnamon, lemon juice, vanilla, and almond extract in mixing bowl.

Beat in flour and sugar with wooden spoon.

Pour over apples.

Bake in the oven for 40–45 minutes or until batter rises and puffs.

Sprinkle with sliced almonds and powdered sugar.

Peanut Butter Apple Crumble – A Taste of New Hampshire - 1981

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6–8 cooking apples

1/2 cup sugar

1/2 cup all-purpose flour

3 tablespoons peanut butter

3 tablespoons butter or margarine

1 1/2 quart baking dish

Medium mixing bowl

Pastry blender

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Pre-heat oven to 350°F (175°C).

Peel, core, and slice apples into baking dish.

Mix sugar with flour in mixing bowl.

Cut in peanut butter and butter (margarine) with pastry blender.

Pour evenly over apples.

Bake in the oven 40–45 minutes.

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Serve warm with whipped cream or vanilla ice cream.

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Baked Apples & Onions – Out of Vermont Kitchens - 1939

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Enough tart apples to fill a baking dish (about 6–8).

2 medium onions

Butter

Salt

Pepper

Water

Buttered cracker meal or fine bread crumbs

Medium-sized glass baking dish

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Pre-heat oven to 350°F (175°F).

Peel, core, and slice the apples.

Skin and slice the onions and separate into rings.

Place one rather thick layer of apples into the bottom of the baking dish.

Place a thin layer of the onion rings on top.

Dot over with butter, salt, and pepper.

Repeat layers until dish is filled.

Cover top with buttered cracker meal or fine bread crumbs.

Bake in the oven 2 1/2 to 3 hours. Add water from time-to-time as necessary.

Hot Mulled Cider

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2 quarts apple cider

1/2 cup light brown sugar

1 medium orange

1 teaspoon allspice

16 whole cloves

10 cinnamon sticks

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Slice orange.

Heat orange, cider, sugar, allspice, 2 cinnamon sticks, and cloves to boiling.

Reduce heat to low and simmer for 15 minutes.

Strain into mugs.

Garnish with orange slice and cinnamon stick.

Fresh Apple Chutney​

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1 large firm tart apple

1/2 cup cider vinegar

1 cup fresh or canned tomatoes

1 tablespoon gingerroot

2 medium onions

2 cloves garlic

1 teaspoon dry mustard

1/2 teaspoon salt

3/4 cup dark brown sugar

1 small jalapeño pepper, bird pepper, or 1/4 teaspoon ground red pepper

1/4 teaspoon black pepper

1 lemon

1 cup golden raisins or currants

Large non-aluminum pot

Canning jar(s)

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Peel and slice apple.

Drain, seed, and chop tomatoes.

Peel and mince gingerroot.

Dice onions.

Mince garlic.

Remove seeds from lemon, slice thinly. Do not peel.

Stir apples, vinegar, tomatoes, gingerroot, onions, garlic, mustard, salt, brown sugar, jalapeño, and black pepper in pot.

Simmer uncovered 1 hour, or until thick. Stir to prevent burning.

Add lemon and raisins or currants.

Cook 45 minutes longer, stirring often, until thick.

Spoon into jars.

Refrigerate up to 8 weeks.

Homemade Applesauce​

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8 large (or 10–11 small) tart apples

6 oz. orange juice concentrate

1/2 cup water

3/4–1 cup granulated sugar

1/8 teaspoon nutmeg

Large kettle

Ricer or food processor (optional)

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Peel, core, and quarter apples into kettle.

Add orange juice concentrate and water.

Cover tightly and simmer until apples are tender (don't let them burn!).

When apples are soft, add sugar and nutmeg.

If you like your applesauce lumpy (we do), you're done.

If you like it smooth, run it through a ricer ( or food processor).

Apple-Raisin Stuffing​

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Makes enough for a capon or 8–10 pound turkey

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2 cups diced apples

1/2 cup minced onion

4 cups soft bread crumbs

1/4 teaspoon salt

1 to 2 teaspoons poultry seasoning

1/2 cup butter or margarine

1/2 cup raisins

Few grains pepper

1 tablespoon sugar

Mixing bowl

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Peel, core, and dice apples.

Combine all ingredients. Mix well.