It’s apple time
Published 2:35 pm Thursday, September 10, 2020
Two Sisters Cook
The beginning of September always means it’s time to think apples. Fall is almost upon us. Of course apples and fall mean it’s time to have a favorite apple pie or apple crisp baking in the oven. And we all know an apple a day keeps the doctor away.
Linda: But let’s be a little different this year. Even though I love apple pie, it would be fun to find some new ways to use apples. How about a delightful apple cake?
Lucy: I have an apple cake recipe called Easy One Bowl Apple Bundt Cake. It’s filled with apples so it’s a very moist cake. And, like the name says, it’s all made in one bowl. What could be easier? Bundt cakes are always attractive and perfect for an autumn Sunday get together.
Linda: That cake is filled with apples and is delicious. Another possibility is a recipe in my “Sandra Lee Almost Homemade Cookbook” for Apple Slaw. It’s an interesting twist on regular coleslaw. Fall seems like the time of year for a pork roast and this slaw would be the perfect accompaniment.
Lucy: I think it would also be an ideal side dish with Bar B Que Chicken. I always like to return to some of the old recipes from years ago. The apple dish that comes to my mind is Waldorf Salad. It’s from the 1800’s. It was created by the famous chef, Oscar Tschirky, the maître d’hotel of the Waldorf Astoria Hotel in New York City. He was famously dubbed “Oscar of the Waldorf”.
Linda: I do remember our mother serving this on occasion. She used red apples which made it quite colorful. Oscar of the Waldorf is known for another favorite creation, 1000 Island Dressing. The Waldorf owner owned yachts on the St Lawrence River in a region known as the 1000 Islands (due to the number of islands in this section of the river). Oscar prepared lunch on one of the yachts, serving this delicious dressing. It became known as 1000 Island Dressing and was often featured at the hotel in New York.
Lucy: It’s time for our readers to visit one of their favorite apple stands here in North Carolina and pick out a variety of apples. So let’s get our recipes ready for everyone to enjoy.
Easy One-Bowl Apple Bundt Cake
For the cake:
1 tablespoon unsalted butter
3 cups all-purpose flour, plus 2 tablespoons for the pan
1 cup granulated sugar
1/2 cup packed light or dark brown sugar
1 tablespoon ground cinnamon
1 1/2 teaspoons baking powder
3/4 teaspoon kosher salt
1 cup milk
12 tablespoons (1 1/2 sticks) unsalted butter, melted and cooled
4 large eggs
1 teaspoon vanilla extract
1 pound tart baking apples (about 3 medium), such as Gala or Honeycrisp, peeled, cored, and chopped into 1/2-inch pieces
Arrange a rack in the middle of the oven and heat the oven to 350°F. Generously coat a 10-12-cup Bundt pan with 1 tablespoon butter. Dust with the 2 tablespoons of flour and tap out any excess; set aside.
Make the cake:
Place the remaining 3 cups flour, granulated sugar, brown sugar, cinnamon, baking powder, and salt in a large bowl or in the bowl of a stand mixer and beat to combine. Add the milk, butter, eggs, and vanilla and beat with an electric hand mixer or in the stand mixer on medium speed until smooth, 1 to 1 1/2 minutes. Fold in the apples with a rubber spatula.
Pour the batter into the prepared pan. Bake until the cake is lightly browned, springs back when lightly pressed with a finger, and a tester inserted in the center comes out clean, 45 to 50 minutes. Cool on a wire rack for 15 minutes. Run a knife around the pan to loosen the cake and flip it out of the pan onto a serving plate. Cool completely before glazing.
Make the glaze:
In a small bowl whisk 2 Tbs melted butter, 2 Tbs milk, 1 cup confectioners sugar until smooth. Drizzle over the cooled cake, making sure that the glaze drips down the sides of the cake.
Sandra Lee’s Apple Slaw
3/4 cup sour cream
1/4 cup granulated sugar
3 tablespoons apple cider vinegar
2 tablespoons ranch seasoning and salad dressing mix
1 (8-ounce) package shredded cabbage and carrots
3 Golden Delicious apples, cored and diced
3 green onions, thinly sliced
3 stalks celery, chopped
Salt and pepper
Whisk sour cream, sugar, vinegar, and ranch seasoning in large bowl to blend.
Add cabbage mixture, apples, green onions and celery. Toss to coat. Season to taste, with salt and pepper. Cover tightly and chill for 20 minutes or up to 4 hours. Serve cold.
½ cup sliced grapes
2 chopped apples like Gala or Honeycrisp. Leave skins on
2 stalks celery, chopped
¼ cup mayonnaise
¼ cup sour cream
2 Tbs lemon juice plus some zest from the lemon.
1 cup roasted walnuts, chopped
Boston Bibb lettuce, torn into bite-size pieces
Mix all together. If desired add chicken. Also substitute cranberries for grapes if desired.