You Pick or We'll Pick
54757 Hwy. 52, Sabula, Iowa 52070 (563) 687-2298
Recipes &
Cooking Chart
We love to cook, and when making apple recipes, the proper apple is the key to getting good results. Here are some handy charts you can use to pick which apple is the best one for your cooking needs.
There are some good recipes at
the bottom of the page.
Snicker Salad
1 1/2 cups cold 2% milk
1 package (3.4 oz.) instant vanilla pudding mix
1 carton (8 oz.) frozen whipped topping, thawed
4 large apples, chopped 9 (about 6 cups) - use an apple that stays white such as Cortland
4 Snickers candy bars (2.07 oz. each), cut into 1/2" pieces
In a large bowl, whisk milk and pudding, mix for 2 minutes. Let stand for 2 minutes or until soft set. Fold in whipped topping. Fold in apples and candy bars. Refrigerate until serving. 12 servings (3/4 cup each)
Church Supper Apple Salad
4 lb. unpeeled apples (We use Cortland because they stay white)
2 cans chunk pineapple (save juice)
2 cans fruit cocktail
1 lb. green grapes, cut
1 lb. red grapes, cut
1/2 package mini marshmallows
3/4 cup celery, cut
Dressing:
3 cups salad dressing
1 1/2 cup sugar
1/2 teas. salt
1/2 cup pineapple juice
1/2 cup evaporated milk
Drain canned fruits. Add dressing. Mix.
Raw Apple Cake
Beat 2 eggs
Add 2 cups sugar
1/2 cup oil
1 teas. vanilla
Sift together and add:
2 teas. cinnamon
2 teas. baking soda
pinch of salt
2 cups flour
Fold in:
4 cups finely chopped baking apples -use an apple that is highly flavored and keeps its shape like Chieftain or Liberty
Nuts if desired
Grease 9X13. Bake at 325 for 1 hour.
Frosting:
1 1/2 cup powdered sugar
3 oz. cream cheese, softened
3 TB. softened butter
1/2 teas. vanilla
pinch of salt
Cream together, spread on cooled cake.
Fresh Apple Crisp
1/2 cup quick cooking rolled oats
1/2 cup packed brown sugar
1/4 cup all purpose flour
1/2 teas. ground cinnamon
1/4 cup butter or margarine
2 pound apples (6 medium) (We like a tart, soft apple like MacIntosh, Wealthy or Gravenstein)
2 TB white sugar
Heat oven to 350 degrees.
Combine oats, brown sugar, flour cinnamon and a dash of salt. Cut in butter until mixture resembles coarse crumbs, set aside. Peel, core and slice fruit to make 5-6 cups. Place fruit in 10x6x2 dish. Sprinkle fruit with white sugar. Sprinkle crumb mixture over all. Bake 40-45 minutes. Serve warm with ice cream. Serves 6
You can also use 2 1/2 lbs. peaches instead of apples.
Apple Pie
Filling:
6 cups thinly sliced, peeled apples (2 lbs.)
We use a tart apple like Bonnie's Best
1 cup sugar, plus extra for sprinkling
2 Tb. flour
1 teas. cinnamon
dash of nutmeg
1 Tb. butter
Mix 1 cup sugar, flour, cinnamon and nutmeg. Add and toss apples. You can add lemon juice if you use a sweet apple such as Golden Delicious. Let sit while you make crust.
Crust for 9" pan:
2 cups flour
1 teas. salt
2/3 cup lard (very cold)
6-7 Tb. water (very cold)
Mix flour and salt, cut lard in using a pastry cutter until size of peas. It will be crumbly. Add water a little at a time mixing with fork until it sticks together, but not sticky. Divide into two balls. Roll out each on to a floured counter or wax paper. Gently line pie pan with bottom crust. Put in filling. Dot with butter. Put top crust on. Seal edges with fork or by pinching. Cut vent holes in top. Sprinkle top with sugar. Cover edges with tin foil. Bake at 375 for 25 minutes. Remove foil, and bake another 20-25 minutes until crust in golden.