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FRESH APPLE QUICHE

~Submitted by Jessica, Corfu, Greece

1/2 c. bulk sausage
1/2 c. chopped onion
1/4 tsp. thyme
2 apples, pared & cut into 1/2" cubes
1 tbsp. lemon juice
1 tbsp. sugar
1/2 c. shredded cheese (Swiss or sharp cheddar is nice)
4 eggs, beaten
2 c. light cream or milk
1 single, deep dish pie crust

In large skillet, cook sausage, onion and thyme until sausage is brown and onions tender, about 10 minutes. Remove from heat. Drain off excess fat. In a bowl, toss apples with lemon juice and sugar. Add prepared sausage mixture, cheese, eggs and cream or milk. Mix well. Pour into pie shell. Bake at 350 degrees for 40 or 45 minutes, or until custard is set. Let stand 10 minutes before cutting. May be frozen before cooking. Yield: 6 servings


EASY APPLE/SAUSAGE/BEAN FRY

~Submitted by Jessica, Corfu, Greece

4 smoked sausage links, cut into rounds
2 c. diced apple
1 (21 oz.) can pork and beans
2 tbsp. firmly packed brown sugar

Cook sausage about 5 minutes or until browned; saute apples with sausage 1 minute. Add remaining ingredients; simmer 5 minutes or until heated through. Four (3/4 cup) servings.


APPLE CREAM COFFEE CAKE

~Submitted by Jessica, Corfu, Greece

1/2 c. walnuts
2 tsp. cinnamon
1 1/2 c. sugar
1/2 c. unsalted butter
2 eggs
1 tsp. vanilla
2 c. flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 c. sour cream
2 med. apples, peeled and sliced

Preheat oven to 375 degrees. In a small bowl, mix together walnuts, cinnamon, and 1/2 cup sugar. In large mixing bowl, beat butter until creamy; add 1 cup sugar. Beat until fluffy. Beat in eggs and vanilla until well mixed. Sift flour, baking powder, baking soda, and salt; add to butter mixture alternately with sour cream. Spread half of batter in greased 9 inch tube pan. Top with apples, half walnut mixture, remaining batter, and rest of walnut mixture. Bake 45 minutes or until toothpick comes clean.


SAUSAGE, APPLE AND GINGER BISQUE

~Submitted by Jessica, Corfu, Greece

This recipe says it serves 40. HA! It's sooo good. It does freeze well. I made it last year, when I had too many squash! /J

6 lb. acorn or butternut (preferred) squash (2)
1 lb. onions, chopped
1 lb. carrots, peeled and chopped
1/4 c. chopped fresh ginger (cover with sherry)
1 lb. apples, peeled, cored and chopped
1 3/4 c. unbleached all-purpose flour
16 c. chicken stock (about 4 quarts - which is one stewed chickens' worth)
1/4 c. maple syrup or to taste
Salt and pepper to taste
3/4 c. butter
1 lb. celery, chopped
2 garlic cloves, chopped
1 tsp. fresh thyme, chopped
1 c. dry white wine
3 bay leaves
3 tbsp. brown sugar

Cut the squash into quarters or rings, removing the seeds and pith. Peel and cube the flesh. In a saute pan, heat the butter and saute the squash, onions, celery, carrots, garlic, ginger, thyme and apples. Sprinkle with flour, whisking to form a smooth paste, and cook the mixture for 3 to 5 minutes. Stir in the wine and then the chicken stock. Bring to a boil, then reduce the heat to simmer. Add the bay leaves, maple syrup, brown sugar and salt and pepper. Cook for about 30 minutes, or until the vegetables are tender. Puree the soup. Serve warm. Serves 40. Can be frozen.



APPLE BREAD PUDDING

~Submitted by Jessica, Corfu, Greece

6 tbsp. butter
8 oz. French bread with crust cut into 3/4" cubes
1 1/2 c. packed brown sugar
1 c. water
1 tsp. cinnamon
2 tbsp. butter
2 lg. apples, peeled, cored & finely diced
6 oz. chilled cream cheese, cut into 1/2" cubes
1 c. walnuts, chopped
Chilled whipped cream or vanilla ice cream

Preheat oven to 350 degrees. Place 6 tablespoons butter in large baking pan. Melt in the oven. Add bread cubes and toss. Bake until crisp and brown, stirring occasionally (about 20 minutes). Remove pan from oven and raise temperature to 400 degrees. Simmer brown sugar, water and cinnamon in saucepan until syrupy and sugar dissolves (about 5 minutes). Remove from heat and stir in 2 tablespoons butter until melted. Butter a 9"x13" pan. Combine apples, cream cheese, walnuts and bread cubes. Drizzle syrup over ingredients then mix well. Bake for 40 minutes. Cover with tin foil (loosely over top) if browning too fast. Serve warm with whipped cream or ice cream.


APPLE DATE NUT BREAD

~Submitted by Jessica, Corfu, Greece

3/4 c. boiling water
1 c. chopped nuts
1 c. and/or dates
1 c. and/or apples or 1/2 c. each
3 tbsp. butter
2 eggs, slightly beaten
1 tsp. vanilla
1 1/2 c. flour
1 1/2 tsp. baking powder
1/2 tsp. salt
2 c. sugar

Add water to nutmeats and butter, set aside. Combine eggs and vanilla. Sift flour, soda, salt and sugar together and add to eggs. Add nut mixture, stirring until blended. Spoon in dates/apples and mix thoroughly. Pour into slightly greased loaf pan and bake at 350 degrees for 45 to 60 minutes.


RAISIN CARROT APPLE BREAD

~Submitted by Jessica, Corfu, Greece

1/4 c. shortening
2/3 c. sugar
1/2 tsp. grated lemon rind
2 eggs
1 c. seedless raisins
1 1/2 c. coarsely grated apple
1/2 c. coarsely carrot
2 c. sifted flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
1 tsp. salt
2 1/2 size can (chubby), well greased for baking round loaf

In a bowl, cream shortening, add sugar and beat until light. Add lemon rind and beat in eggs, one at a time. Add raisins, apples and carrots. Sift flour with baking powder, soda, cinnamon and salt and blend into remaining mixture, stir until well blended. For round loaf, spoon batter in 2 1/2 size can, filling about 2/3 full. Bake at 325 degrees for 1 hour. Bake remaining batter in muffin tins 35 minutes. If loaf pan is used, grease and flour 7 1/2" x 3 1/2" x 2 3/4" & bake for 1 hour.


APPLE CORNBREAD

~Submitted by Jessica, Corfu, Greece

1 c. flour
1 c. cornmeal
1/4 c. sugar
1 tbsp. baking powder
1/2 tsp. salt
2 slightly beaten egg
2/3 c. fresh applesauce
1/2 c. milk
1/4 c. cooking oil

Stir together the flour, cornmeal, sugar, baking powder, and salt; set aside. Combine the eggs, applesauce, milk, and oil; stir into dry ingredients just until moistened. Pour into greased 8 x 8 inch pan and bake at 400 degrees for 20-25 minutes.


CINNAMON APPLE OMELET

~Submitted by Jessica, Corfu, Greece

1 sm. tart apple, peeled & sliced thin
1/2 tsp. cinnamon
1 tbsp. sour cream
3 eggs
1 tbsp. cream
1/2 tsp. butter or margarine
1 tbsp. brown sugar
1/2 tsp. butter or margarine

Whip eggs and cream until fluffy; set aside. Melt butter or margarine in egg pan. Add apples, cinnamon and brown sugar. Saute until tender. Set aside. Clean egg pan. Add butter, pour in egg mixture. Cook as you would for omelet. When eggs are ready to flip, turn them, then add to the center of the eggs the sour cream and on top of that the apple mixture. Fold it onto a plate and garnish with a dollop of sour cream. (Nice for dessert, tea time or "elevenses" ...)


BAKED APPLES (with a difference)

~Submitted by Jessica, Corfu, Greece

4 oz. sharp Cheddar cheese
3 tbsp. uncooked quick cooking oats
2 tbsp. brown sugar
1 tbsp. oat bran
1 tbsp. coarsely chopped pecans
1 tbsp. raisins
1/4 tsp. cinnamon
4 lg. baking apples, cored
1/2 c. cold water

Preheat oven to 375 degrees. Cut half of cheese into small cubes, shred remainder. Mix cheese cubes, oats, brown sugar, oat bran, pecans, raisins and cinnamon until well blended. Place baking apples in 8 inch square pan; fill with oat mixture. Pour water in bottom of pan. Cover with foil; bake 30 minutes. Uncover, continue baking 15 minutes or until tender. Sprinkle with shredded cheese, continue baking until cheese is melted. 4 servings.


APPLE FLUFF PANCAKE

~Submitted by Jessica, Corfu, Greece

6 eggs
1 1/2 c. milk
1 c. flour
3 tbsp. sugar
1 tsp. vanilla
1/2 tsp. salt
1/4 tsp. cinnamon
1/4 lb. butter
2 apples, sliced
2-3 tbsp. brown sugar

Bake at 425 degrees. In large bowl mix first 7 ingredients. Melt butter in 12 inch fluted dish (quiche). Add apple slices; return to oven until it sizzles. Pour batter over slices and sprinkle with brown sugar. Bake 20 minutes or until puffed and brown.


RICOTTA CHEESE APPLE PIE

~Submitted by Jessica, Corfu, Greece

3 c. thinly sliced apples
1/4 c. sugar
1/2 tsp. cinnamon
1/4 tsp. nutmeg
2 eggs
1 c. ricotta cheese
1/2 c. sugar
1/2 c. heavy cream
1/8 tsp. salt
1 1/2 tsp. grated lemon peel
Pastry to line deep 9" pie pan

Line the pie pan with pastry, trim and flute the edge. Turn the sliced apples in, sprinkle with 1/4 cup sugar mixed with cinnamon and nutmeg. Beat eggs slightly, combine with ricotta, 1/2 cup sugar and the cream, salt and lemon peel. Mix and pour over the apples, covering evenly. Bake in preheated 425 degree oven for 10 minutes. Lower temperature to moderate 350 degrees and bake 30 minutes longer. Let cool. Makes 5-6 servings.

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For Two...

SWEET APPLE OMELET

3 egg yolks
2 tbsp (30 mL) whipping cream (35 % )
3 egg whites, beaten until stiff but not dry
2 tbsp (30 mL) butter
2 tsp (10 mL) granulated sugar
1/4 cup (50 mL) apple juice
1 apple, peeled, trimmed and cut in cubes
Maple syrup
Apple wedges

In bowl, mix egg yolks, cream and stiff egg whites and set aside. In skillet, brown sugar in butter for 2 to 3 minutes while stirring. Stir in apple juice and cook over medium heat for 1 minute, stirring constantly. Add apple and cook for 1 minute.

Pour egg mixture in skillet and stir gently. Cook for 5 to 6 minutes. When omelet is golden, fold in two and cook for another 3 to 4 minutes or until preferred doneness. Cut in 2 and serve. Sprinkle with maple syrup and garnish with apple wedges.

Source: Dairy Farmers of Canada