Orchard cookbook gets an 'A' for apple recipes

Food & Moore

Carol Moore

LIFESTYLES

Wednesday, September 26, 2007

Many people (besides me), look forward to their yearly fall pilgrimage to their favorite apple orchard.

Tanners Orchard in Speer, a family-owned and operated business since 1947, has a happy customer base that continues to grow year by year.

Their newly published cookbook "Tanners Orchard: Growing Fruit, Fun and Memories Since 1947" is a cookbook collector's gem.

The cookbook is filled with interesting information about Tanners Orchard milestones, as well as a wide selection of recipes of all types.

It's available for $14.99 at Tanners Orchard, or by mail (be sure to include $3 extra per book to cover the cost of shipping and handling). Mail your check or money order to: Tanners Orchard, 740 State Rte. 40, Speer, IL 61479; phone: (309) 493-5442. For more information, visit www.tannersorchard.com.

Here are some delicious sounding recipes featuring apples for you to try.

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Festive Apple Dip

1 (8 oz.) pkg. cream cheese, softened

1/2 cup creamy peanut butter

1/3 cup packed brown sugar

1 tsp. vanilla extract

1/2 cup miniature marshmallows

1 (11 3/4 oz.) jar hot fudge ice cream topping

2 tbps. chopped mixed nuts

3 medium red apples, cut into wedges

3 medium green apples, cut into wedges

2 tbsps. lemon juice

In a small mixing bowl, beat the cream cheese, peanut butter, brown sugar and vanilla. Stir in marshmallows. Spoon half of mixture into a 3 cup bowl. Spread with half of the hot fudge topping. Repeat layers. Sprinkle with nuts. Toss the apples with lemon juice. Serve immediately with dip.

Yield: about 2 cups.

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Apple-Peanut Spinach Salad

2 (6 oz.) pkg. fresh baby spinach

1 medium apple, chopped

1/4 cup raisins

2 tbsps. peanuts, chopped

2 tbsps. olive oil

1 tbsp. sugar

1 tbsp. cider vinegar

1 tbsp. chutney

3/4 tsp. curry powder

1/4 tsp. salt

In a large bowl, combine the spinach, apple, raisins and peanuts. In a jar with a tight fitting lid, combine the remaining ingredients; shake well. Drizzle over salad and toss to coat.

Yield: 6 servings

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Baked Beans with Apple

2 (1 lb.) cans pork and beans

1/4 cup apple, diced

1/2 cup catsup

1/2 cup brown sugar

1 tsp. dry mustard

2 strips bacon

Combine beans, apple, catsup, brown sugar and mustard in saucepan. Simmer 30 minutes, to cook down liquid, stirring occasionally. Pour into 1 1/2 quart casserole dish. Top with bacon strips and bake at 350 F. for 30 minutes.

Makes 6 servings.

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Acorn Squash Stuffed with Apples

3 acorn squash, cut in half lengthwise with seeds removed

3 tart apples, such as Jonathan or Jonagold, peeled cored and cut into chunks

1/4 tsp. salt

3 tbsps. butter, softened, divided

6 tbsps. golden raisins

6 tbsps. walnuts, chopped

3 tbsps. brown sugar

1 tsp. cinnamon

1 tsp. nutmeg

Preheat oven to 375 F. Place squash on baking sheet, skin side down. Cut a very small slice off the bottom to level the squash so they sit upright. Put 1/2 teaspoon butter in each squash half. Cover the squash with foil and bake for 25 minutes. Meanwhile, in mixing bowl combine apples, salt, 2 tablespoons butter, golden raisins, walnuts, brown sugar, cinnamon and nutmeg, mix well. Spoon the apple mixture into the squash cavities, dividing it evenly between the six halves. Cover with foil and continue baking for 20 minutes, or until squash is tender.

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Grilled Cheese and Apple Panini

2 slices thickly cut sour dough bread

1/2 cup shredded or sliced sharp cheddar cheese

slices of tomatoes

1/2 of 1 tart apple, thinly sliced

Sprinkle half of the cheese evenly over 1 of the bread slices. Arrange the tomato slices over the cheese, covering the bread slices evenly. Top with apple slices, then sprinkle with the remainder of the cheese. Top with the second bread slice. Heat a nonstick pan and spray lightly with cooking spray. Place the sandwich in the pan and weigh the top down by pressing a plate over the sandwich, topped with a can. Saute over low heat for 3 to 4 minutes. Turn sandwich over and repeat process until bread is golden brown and the cheese is melted.

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Apple Butter Meatballs

2 1/2 lbs. ground beef

2 tsp. Accent

2 eggs

1 pkg. onion soup mix

1/2 cup dry bread crumbs

1 (14 oz.) bottle catsup

1 (16 oz.) jar apple butter

Mix beef, Accent, eggs, soup mix and bread crumbs and make into balls. Refrigerate all day. Right before serving, brown meatballs.

Mix catsup and apple butter. Heat and pour over meatballs. Heat through.

Makes 30 meatballs.

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Caramel Apple Bars

1 cup packed brown sugar

1/2 cup butter or margarine, softened

1/4 cup shortening

1 3/4 cups plus 3 tbsps. all-purpose flour

1 1/2 cups quick-cook oatmeal

1 tsp. salt

1/2 tsp. baking soda

4 1/2 cups coarsely chopped and peeled apples

1 (14 oz.) bag caramels

Heat oven to 400 F. Mix brown sugar, butter and shortening in large bowl. Stir in 1 3/4 cup flour, oatmeal, salt and baking soda. Reserve 2 cups of mixture. Press remaining mixture in ungreased 9x13 baking pan or dish.

Toss apples with 3 tablespoons flour. Spread over mixture in pan.

Heat caramels over low heat, stirring occasionally, until melted. Pour evenly over apples. Sprinkle with reserved oat mixture, press down lightly. Bake 25-30 minutes or until topping is lightly brown and apples are tender. Store covered in refrigerator.

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Apple Pancakes with Cider Sauce

Spicy Pancakes

2 cups Bisquick baking mix

1/2 tsp. cinnamon

1 egg

1 1/3 cup milk

1 cup grated apple (about 2 apples)

Beat Bisquick, cinnamon, egg and milk until smooth. Stir in grated apples. Cook pancakes on a greased griddle. Set aside.

Cider Sauce

1 cup sugar

2 tbsps. cornstarch

1/4 tsp. cinnamon

1/4 tsp. nutmeg

2 cups apple cider

2 tbsps. lemon juice

1/4 cup butter or margarine

In a saucepan, mix sugar, cornstarch, cinnamon and nutmeg; stir in apple cider and lemon juice. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Remove from heat, stir in butter. Serve with apple pancakes.

Makes about 2 1/2 cups.