Fall for Mid Century Apple Recipes

Cinnamon Apple Pancakes

• Mix flour, brown sugar, baking powder, baking soda, cinnamon and salt in a large bowl.
• Add remaining ingredients and stir by hand just until thoroughly blended. Be careful not to overmix.
• Melt a tablespoon of butter in a skillet over medium high heat. When skillet is hot, add approximately ¼ cup batter per pancake. Cook 1-2 minutes until bubbles form on top, then flip and cook and additional minute. Pancakes should be lightly browned on both sides. Serve and enjoy!

Sautéed Apple Topping

• Mix together apples, brown sugar and cinnamon in a small mixing bowl.
• Melt butter in a skillet over medium heat. Add apple mixture and cook on medium-low 10 minutes, or until tender when poked with a knife or fork. Serve over pancakes.

For more instructions. see flourchild.com.

• Place apples in the bottom of a 6 quart slow cooker.
• In a mixing bowl, combine the brown sugar, granulated sugar, cinnamon, cloves, and salt. Pour the mixture over the apples and stir until well combined.
• Place the lid on the slow cooker and turn the heat on low. Cook for 10 hours, stirring occasionally.
• Remove lid and use an immersion blender to puree apples until completely smooth. (If you don’t have an immersion blender, place mixture in a blender, puree, and return mixture to slow cooker.)
• Continue cooking uncovered on low, stirring occasionally, for an additional 1-2 hours until desired consistency is reached. Apple butter will continue to thicken upon cooling.
• Transfer to an airtight container or individual airtight containers. Store in refrigerator for up to 2 weeks.

For more notes and step-by-step instructions for this mid century apple recipe, see flourchild.com.

Salad Instructions

• Tear lettuce into bite sized pieces.
• Toss in sliced apples, feta cheese, and cranberries & walnuts.
• Store in airtight container in refrigerator until ready to serve.

Apple Cider Vinaigrette Instructions

• Add all ingredients together in a mixing bowl, and whisk vigorously until well combined. Serve with salad.
• Store in an airtight container in refrigerator until ready to serve.

For more tips and notes, see flourchild.com.

• Remove stems from apples, then wash. Thoroughly scrub off wax coating if you are not using organic apples. Dry apples and push wooded popsicle sticks into the stem opening until secure. Refrigerate for at least 1 hour.
• Grind peanuts and place on a plate or in a shallow bowl.
• Roll out a sheet of parchment paper large enough to hold all of the apples spaced a couple of inches apart.
• Unwrap individual caramels and place In a nonstick saucepan or double boiler. Add cream and salt; heat on a low stirring occasionally until caramels are melted and creamy.
• Remove apples from refrigerator and dip into hot caramel, rolling until approximately ¾ of the apple is covered. Remove from caramel and if desired, immediately roll into ground peanuts. Place on parchment paper. Store in airtight container in refrigerator.

For more tips and nutrition facts, see flourchild.com.

• Mix paprika, salt and pepper in a small bowl, then season pork chops on both sides.
• Heat olive oil over medium high heat in a large skillet. Add pork chops and sear for 2-4 minutes on each side, until golden brown. Remove, transfer to a plate and cover.
• Add the apple,onion, and garlic to the skillet and cook until onion is caramelized and apples are softened, 6-8 minutes. Add rosemary, thyme and apple cider. Bring mixture to a simmer, then return pork chops to the pan and cook until apple cider is reduced by half and the pork chops register 145 degrees on a meat thermometer, approximately another 6-8 minutes. Do not overcook.
• Remove pork chops to a clean platter and top with apples and onions for serving. Garnish with parsley or fresh rosemary if desired.

• Preheat oven to 375 degrees.
• Grease a 9-inch pie plate with butter. Distribute peeled & sliced apples evenly in the pie plate.
• In a mixing bowl, combine the flour, sugar, cinnamon, nutmeg, and kosher salt.
• Place cubes of butter in the mixing bowl and cut in with a sharp knife until the mixture resembles coarse crumbs. Sprinkle crumbs evenly over the top of the apples in the pie pan.
• Place in oven and bake for 45 minutes, or until top is browned and sides are bubbling. Test the apples with a knife to ensure they are tender. They should be tender without being mushy.
• Cool on a wire rack for at least 15 minutes before serving. If desired, serve with whipped cream or vanilla ice cream.

For helpful hints and variations on this mid century apple recipe, see flourchild.com.

• Put ice cubes in your mixing glass.
• Add 2 dashes of Orange Bitters.
• Pour in Apple Cider.
• Add the Apple Butter.
• Pour in the Bourbon.
• Stir for 30 seconds to mix the ingredients thoroughly.
• Put large block of ice into your rocks glass
• Strain the drink into the rocks glass.
• Lastly, slide the apple wedge and cinnamon stick into the drink, and you’re ready to enjoy!

For notes and nutrition information on this mid century apple recipe, see flourchild.com.