Recipes
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A Few Of Our Favorite Recipes From The Famous Grandma Apple Books (Available In Our Store!) |
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Two Of The Many Grandma Apple Cookbooks |
The One And Only Grandma Apple! |
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SUMMER CIDER SOUP |
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3 C. cucumbers coarsely chopped |
1/2 C. chopped shallots 1/2 tsp. salt Freshly ground pepper |
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All ingredients should be very cold. Put in the blender and mix at highest speed for 30 seconds. Serve the creamy cold soup in chilled cups garnished with toasted crou- tons. |
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| CHEDDAR-BACON DIP | ||
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4 slices bacon 1 (8 oz) cream cheese 1 l/2 C. (6 oz) shredded Cheddar 1/4 C. whip cream 1 tsp. Worchestershire |
1/4 tsp. dry mustard 1/8 tsp. onion powder 1/8 tsp. hot sauce Parsley sprig (optional) |
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Microwave the bacon on a rack, covered with a paper towel, on HIGH, for 3 l/2 to 4 l/2 minutes. Crumble and set aside. In casserole, microwave on HIGH for 1 minute cream cheese. Add Cheddar and next 5 ingredients. Microwave on HIGH for 2 l/2 minutes. Stir once. Add bacon (save 1 tablespoon for top). Garnish with bacon, parsley and an apple slice. Serve with apple wedges. Yield: 2 cups. |
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ZUCCHINI-APPLE BREAD |
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4 C. all-purpose flour 1 Tbsp. baking soda 1/4 tsp. baking powder 1 l/2 Tbsp. ground cinnamon 1/2 tsp. ground nutmeg 5 eggs 2 C. sugar |
1 C. firmly packed brown sugar 1 l/2 C. vegetable oil 1 Tbsp. vanilla extract 2 C. shredded zucchini (3 medium) 1 C. shredded apple (l medium) 1 l/2 C. chopped pecans |
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Combine first 6 ingredients; set aside. Combine eggs, sugars, oil and vanilla in a large bowl; beat at medium speed of an electric mixer until well blended. Stir in zucchini, apple and pecans. Add dry ingredients, stirring just until moistened. Spoon batter into 3 greased and floured 8 l/4 x 4 l/2 x 3 inch loaf pans. Bake at 350 for 50 to 55 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove to wire rack and cool completely. Yield: 3 loaves. This bread is great for freezing. |
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