515 apples apple juice recipes

A great Autumn favorite, with a bit of added "zing". NOTE: May be covered loosely with plastic wrap and done in microwave (on high about 6 minutes) and then remove plastic wrap and put apples under preheated broiler for about 2 minutes.

Bright honey lemon salad dressing with olive oil, apple cider vinegar, scallions, and a splash of dry sherry. Whisk it together in 10 minutes, chill overnight, and shake before drizzling.

Pecan crunch apple pie with chopped apples, brown sugar, and toasted pecans baked into a single-crust pie. The separated egg trick gives the filling a light, almost cake-like lift.

Deep-fried fruit fritters made with apples, pears, and bananas in a light vanilla batter, served with a warm lemon-bourbon sauce. A Creole-inspired dessert.

Whole wheat oatmeal bread machine loaf sweetened with honey, apple juice, and orange juice concentrate. A hearty, no-knead bread with added vital wheat gluten for rise.

Apple-cranberry pie with Golden Delicious apples, fresh cranberries, cinnamon, and nutmeg under a crunchy brown sugar crumble topping. A fall and holiday favorite.

A soft whole-wheat bread machine loaf made tender with buttermilk and heavy cream, lightly sweetened with honey and apple juice concentrate. Just load and let it bake.

Breakfast risotto made with Arborio rice slowly stirred with warm apple juice, cinnamon, nutmeg, milk, and raisins. Creamy, warm-spiced porridge-meets-risotto, served with brown sugar at the table.

Classic apple pie topped with a buttery butterscotch crumb made from melted butterscotch morsels, butter, and flour. Cinnamon-spiced Granny Smith filling bakes up bubbly under that crunchy, caramelized crust.

Thin apple crepes filled with caramelized Granny Smith apples and topped with cinnamon maple yogurt. A low-fat brunch that tastes indulgent without the guilt.

Fried apple pies with a cheddar cheese pastry and a cinnamon-apple filling with grated cheese. A Southern hand pie fried golden in a skillet.

Homemade BBQ sauce simmered with paprika, dry mustard, bay leaves, and apple cider vinegar over a tomato juice base. A balanced barbecue sauce with depth that bottled versions can't match.

Canned green tomato pie filling with Granny Smith apples, dark and white raisins, cinnamon, nutmeg, and cloves. A boiling-water canner recipe for preserving the fall harvest.

Creamy peanut butter swirls into a hearty West African stew loaded with sweet potatoes, okra, and cabbage for comfort with a subtle spicy kick.

Whole wheat oatmeal cookies with molasses, honey, raisins, and walnuts. Sweetened three ways with brown sugar, molasses, and honey for a chewy, spiced high-fiber cookie.

Pork and apple salad for two with toasted almonds, grapes, and a curried soy-mayo dressing. A quick, elegant lunch salad that uses leftover cooked pork or chicken.