Grandgirl's Fresh Apple Cake from Georgia

Ingredients
Cake:
Butter, for greasing pan
2 cups sugar
3 eggs
1 1/2 cups vegetable oil
1/4 cup orange juice
3 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon ground cinnamon
1 tablespoon vanilla extract
3 cups peeled and finely chopped apples
1 cup shredded coconut
1 cup chopped pecans
Sauce:
1/2 cup (1 stick) butter
1 cup sugar
1/2 cup buttermilk
1/2 teaspoon baking soda

Directions
Preheat the oven to 325 degrees F. Generously grease a tube pan.

For the cake: in a large bowl, combine the sugar, eggs, oil, orange juice, flour, baking soda, salt, cinnamon and vanilla extract; and mix well. Fold apples, coconut, and pecans into batter.

Pour the batter into the prepared pan and bake until a tester comes out clean, about 1 1/2 hours.

Shortly before the cake is done, make the sauce: Melt the butter in a large saucepan, stir in the sugar, buttermilk, and baking soda, and bring to a good rolling boil, stirring constantly. Boil for 1 minute. Pour the sauce over the hot cake in the pan as soon as you remove it from the oven. Let stand 1 hour, then turn out onto a rack to cool completely.

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Fruit Salad with Honey Dressing

Ingredients
1/3 cup honey
1/4 cup orange juice
1/4 cup canola oil
1/2 teaspoon fresh lemon juice, plus the juice 1 lemon
1 1/2 teaspoons poppy seeds
1/4 teaspoon salt
1/4 teaspoon prepared mustard
1 apple, cored and diced
1 banana, sliced
1 avocado, peeled and sliced
1 (11-ounce) can mandarin oranges, drained
1/4 cup raisins
1/4 cup chopped walnuts or pecans

Directions
For the dressing, combine the honey, orange juice, oil, 1/2 teaspoon lemon juice, poppy seeds, salt, and mustard in a jar with a tight lid; cover and shake well. Toss the apple, banana, and avocado with juice from 1 lemon to prevent the fruit from turning brown. Combine the fruit, raisins, and nuts in a glass bowl. Add the dressing and stir gently. Serve on red leaf lettuce.

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Skillet Fried Apple Pie

Ingredients
Oil, for frying
2 cans large buttermilk biscuits
1 (21-ounce) can apple pie filling
1/4 cup sugar, plus more for dusting
2 tablespoons ground cinnamon plus more for dusting
Flour, for rolling
Whipped cream, for garnish, optional
Confectioners' sugar, for garnish, optional

Directions
Pour the oil into a large cast iron skillet about 1/2-inch up the sides and heat to about 350 degrees F.

Remove biscuits from cans, flour them and roll each 1 out to a 5-inch round. Place 1 heaping tablespoon of fruit filling on a round leaving a 1/2-inch edge all around. Place another rolled out round on top of the filling, pressing around the edges to seal. You should dip your fingers in water and wipe around the edge of the bottom biscuit to enable it to stick to the top biscuit. Dip end of dinner fork in flour and press continuously around edge to insure a proper seal. Repeat with remaining biscuits. Makes 8 or 10 pies depending on the amount in your biscuit can. Place 3 or 4 of the pies in the preheated cast iron skillet. Fry for about 2 minutes per side or until golden brown. Transfer to paper towels to drain and sprinkle with cinnamon and sugar while still hot. Serve with whipped cream and confectioners' sugar, if desired.

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Crunch Top Apple Pie

Ingredients
Dough and Filling:
Dough for a double crust 9-inch pie (homemade, frozen, or refrigerated)
3/4 cup sugar
1 tablespoon all-purpose flour
1 teaspoon ground cinnamon
Dash salt
3 1/2 cups peeled, chopped cooking apples
1 (16-ounce) jar applesauce
1 tablespoon lemon juice
2 tablespoons butter, chopped into small pieces
Crunch Topping:
3 tablespoons all-purpose flour
1 tablespoon sugar
Dash salt
1 tablespoon butter, at room temperature


Directions
Preheat oven to 425 degrees F.


Line a 9-inch pie pan with half of dough. Combine sugar, flour, cinnamon, and salt in a bowl. Stir in apples, applesauce, and lemon juice. Spoon apple mixture into pie pan and dot with butter. Cut remaining crust into strips; arrange in a lattice design over top of pie. For crunch topping, combine flour, sugar, and salt in a bowl. Using a fork, cut in butter until mixture is crumbly. Sprinkle over top of crust. Bake for 10 minutes, then reduce heat to 350 degrees F and continue to bake for about 45 minutes, or until crust and topping are golden brown.


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Uncle Bob's Fresh Apple Cake

Ingredients
Honey Glaze:
1 cup confectioners' sugar
2 tablespoons honey
2 tablespoons milk
Apple Cake:
3 cups diced Granny Smith apples, about 2 apples
1 cup lightly toasted chopped walnuts
2 teaspoons vanilla extract
2 teaspoons ground cinnamon
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 cups sugar
1 1/4 cups vegetable oil
3 eggs


Directions
Glaze: Add all the ingredients to a small bowl and stir until smooth. Set the bowl aside.


Cake: 
1. Preheat the oven to 325 degrees F. Lightly grease a Bundt pan or tube pan.
2. In a bowl, mix together the apples, walnuts, vanilla, and cinnamon. In a separate bowl, sift together the flour, baking soda, and salt.
3. Using an electric mixer beat the sugar, oil, and eggs in a large bowl. Add in the dry ingredients and beat until completely combined. Fold in the apple mixture.
4. Scrape the batter into the prepared pan and bake for 1 hour and 30 minutes or until a tester inserted into the middle of the cake comes out clean.
5. Allow the cake to fully cool in the pan, about 1 hour, and then turn it out onto a plate.
6. Drizzle the apple cake with some of the honey glaze, serve and enjoy!


Cook's Note:
The cake can be wrapped tightly and stored in the refrigerator for 3 to 5 days.


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Apples

Apple Strudel

Ingredients

Apple Strudel:

• 1/4 cup bourbon or apple juice
• 1/2 cup golden raisins
• 2 to 3 Granny Smith apples (about 1 pound), peeled, cored, halved, and thinly sliced
• 1/2 lemon, juiced
• 1 tablespoon lemon zest, finely chopped
• 1 teaspoon ground cinnamon, plus more for sprinkling
• 1/2 cup brown sugar, packed
• 1/2 cup crushed shortbread cookies
• 1/4 cup chopped pecans
• 2 tablespoons butter, cut into pieces
• 5 sheets phyllo dough from 1 pound package of frozen dough
• 2 tablespoons butter, melted, for brushing phyllo sheets, plus more if needed
• 1 tablespoon granulated sugar
• Confectioners' sugar
• Caramel sauce, purchased

Glaze:

• 2 cups confectioners' sugar
• 3 1/2 tablespoons milk

For the Strudel:

Directions

Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.

In a small bowl, pour the bourbon or apple juice over the raisins and microwave on high for 45 seconds. Let sit for 15 minutes.

Combine the raisins, apples, lemon juice, lemon zest, cinnamon, brown sugar, cookie crumbs, pecans, and butter in a large bowl.

Remove the phyllo dough from the box, unfold, and cover with a damp towel. Place 1 sheet of phyllo on the work surface and brush lightly with melted butter. Repeat with the remaining sheets, brushing each with melted butter, stacking when done, being sure to keep the unbuttered phyllo covered.

Place the apple mixture on the nearest third of the phyllo stack, being sure to leave a 2-inch border. Gently lift the bottom edge of the phyllo stack to cover the filling and fold the side edges over. Continue to roll the stack away from you until the filling is completely sealed in and the seam is on the bottom. Transfer to the prepared baking sheet. Brush the top with melted butter and sprinkle with granulated sugar.

Bake for 30 minutes, until golden brown. Pour over the glaze and sprinkle with cinnamon and confectioners' sugar. Pass warm caramel sauce, to drizzle over the strudel.

For the Glaze:

Mix ingredients thoroughly.

*Cook's Note: If too thick add a little bit of milk. If too thin add a little bit of confectioners' sugar.
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Apples

Apple Fritters

Ingredients
2 tablespoons oil
1 egg, beaten
1/2 cup milk
2 teaspoons sugar
1 teaspoon ground cinnamon
1 cup sour cream
1 cup self-rising flour
3 apples peeled, cored and sliced horizontally, about 1/4-inch thick
Powdered sugar, optional

Directions
Heat 2 tablespoons oil to 375 degrees F.
Combine in a bowl the beaten egg, milk, sugar, cinnamon and sour cream. Mix well and add flour.
Dip apples in batter and carefully place in oil. Cook for 1 to 2 minutes. Turn and cook 1 to 2 minutes more. Remove fritters and drain. Maybe sprinkled with powdered sugar, if desired. Serve warm.

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Apple Fritters

Cousin Johnnie's Caramel Apple Cheesecake

Ingredients

Crust:

• 3 cups graham cracker crumbs (about 22 crackers)
• 9 tablespoons (1 stick plus 1 tablespoon) butter, melted
• 1/2 cup sugar

Filling:

• 4 (8-ounce) packages cream cheese, softened
• 1 1/2 cups sugar
• 2 tablespoons cornstarch
• 1 (16-ounce) container sour cream
• 1/2 cup freshly squeezed orange juice
• 1/2 teaspoon vanilla extract
• 5 eggs

Topping:

• 8 tablespoons butter (1 stick)
• 1 1/2 pounds (about 3 large) Golden Delicious apples, peeled, cored, and cut into 1/2-inch cubes
• 1/2 cup chopped pecans
• 1 cup sugar
• 1/2 cup heavy cream

Directions

Preheat the oven to 350 degrees F. Wrap the bottom and sides of a 10-inch springform pan tightly with foil to prevent moisture from the water bath from seeping into the cheesecake

Crust:

In a food processor, mix the graham cracker crumbs, butter, and sugar. Press the mixture into the bottom and halfway up the sides of the prepared pan. Bake the crust for 10 minutes, then remove it from the oven to cool completely.

Filling:

In a food processor or with an electric mixer, mix the cream cheese, sugar, and cornstarch until smooth. Add the sour cream,orange juice, and vanilla and blend until smooth. Beat in the eggs, one at a time, blending until just combined. *Cook's Note: It's important to blend well with no clumps as this will make the filling a smoother consistency when baked.

Pour the filling into the crust. Put a roasting pan on a rack in the center of the oven and transfer the cheesecake to the pan. Fill the roasting pan with hot water to come halfway up the sides of the cake pan and cover it loosely with foil. Bake until the center moves only slightly when the cake pan is shaken, about 1 hour and 45 minutes. Check the water level about 1 hour into the baking, adding more water, if needed. Carefully remove the pan from the oven and transfer the cake pan to a wire rack to cool. Refrigerate overnight.

Topping:

Melt the butter in a large skillet over high heat. Add the apples and pecans and cook, stirring, until they are coated with butter, about 2 minutes. Add the sugar and stir until the sugar dissolves and the liquid comes to a boil, about 3 minutes.

Using a slotted spoon, transfer the apples and pecans to a bowl. Reduce the heat to medium-high and cook the remaining liquid, stirring often, until it turns a deep amber, about 6 minutes. Remove the skillet from the heat to stop the cooking and add the cream. Be careful, as the cream may splatter. Return the skillet to the heat and bring it to a boil, whisking constantly. Remove the sauce from the heat and stir in the apples and pecans. Allow to cool until lukewarm.

Spread the caramel-apple mixture evenly over the top of the cheesecake. Refrigerate until ready to serve. Use a knife dipped in hot water to cut through the cheesecake.

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Cream Cheese

Paula Deen Savannah High Apple Pie

Ingredients

For the Deep Dish Pie Crust:

• 6 cups all-purpose flour
• 2 cups butter-flavored solid shortening (recommended: Crisco)
• 1 tablespoon salt
• 3/4 cup cold water

For the Filling:

• 24 apples, preferably Golden Delicious or Granny Smith, peeled, quartered and thinly sliced*
• 3/4 cup all-purpose flour
• 1 1/2 cups sugar
• 1 tablespoon ground cinnamon

For the streusel:

• 1/2 cup (1 stick) butter, softened
• 1 cup firmly packed brown sugar
• 1 cup all-purpose flour
• 1/2 cup pecans
• 1 teaspoon ground cinnamon
• 4 tablespoons butter
• 1/4 cup milk
• 4 tablespoons sugar
• 1 recipe Caramel Pecan Topping, recipe follows

Directions

*The number of apples depends on the size of the pie.

Preheat oven to 375 degrees F.

For the Deep Dish Pie Crust:

Cut flour into butter-flavored shortening. Add salt and stir in enough water to make stiff dough. Knead slightly together. Chill dough before using.

Use 1/3 of pie dough for bottom crust. Roll bottom crust. Lay in pie pan.

For the filling:

Combine apples, flour, sugar, and cinnamon and mix lightly with spatula

For the streusel:

In a small bowl combine together butter, brown sugar, flour, pecans and cinnamon. Layer this mix every so often between apples.

Using stainless bowl, begin layering apples slice by slice, slightly overlapping starting at the outside circle of the bowl and working towards the center. Push firmly as the layers build. Round off top layer of apple slices when you reach the top. Put a single layer of sliced apples in the bottom crust.

Take the pie pan with the bottom crust in left hand and the stainless bowl of sliced apples in right hand and invert. Put finger tips under edge of bowl to release the air and gently lift off. Press and firm apples and straighten. Add slices of apple to take away sharp edges (so as not to puncture the pie dough). Add slices of apples to top of pie to round off.

Add 4 tablespoons of butter pats on top of pie.

Roll out top crust using remaining pie dough. Gently place top crust over the mound of apples. Smooth the sides of pie crust towards bottom of pie pulling out on extra crust. Pinch down to seal 2 layers together. Crimp pie for first time. Cut extra crust with the back of a sharp knife. Re-crimp the edges and push towards the pie.

Brush with milk and sprinkle sugar rubbing your left hand from the bottom up to evenly spread your sugar.

Put 5 steam vents with a small knife towards the upper part of the pie. Do not vent at the top as it will cause the pie to split open as it bakes.

Bake between 350 to 375 degrees F for 1 hour, 20 minutes to 1 hour 30 minutes or until crust is golden brown.

Let cool for at least 1 hour.

Spread warm Caramel Pecan Topping on top of crust beginning at the base of the pie above the fluting and working towards the top.

Serving suggestions:

Drizzle caramel pecan topping with semisweet chocolate, milk chocolate, and white chocolate.

Cook's Note: To add candied pecans to pie recipe, use 2 cups of candied pecans, 1 cup towards the bottom, 1/2 cup towards the middle, and 1/4 cup towards the top.

Caramel Pecan Topping:

• 2 (12-ounce) cups melted caramel
• 3 tablespoons evaporated milk
• 1 1/2 cup chopped pecan pieces

Melt caramels completely in microwave. Add evaporated milk and stir until smooth consistency. Add chopped pecans and stir. Spread over pie starting at base and working in.

Yield: topping for 1 pie

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