Recipes with apples, granny smith

Maple sugar bread made with homemade apple puree, toasted hazelnuts, and raisins. A warmly spiced loaf with cinnamon and nutmeg baked to golden perfection.

First this double corn bread is absolutely delicious itself. Using the already-yummy cornbread makes a even more flavorful stuffing that has apples, celeries, pecans, and mixed herbs.

This is a delicious apple pie, the brown sugar crumb topping is really good.

Very healthy and nutritious combination, tastes very well too!

Slow-cooked beef short ribs with sauerkraut, Granny Smith apples, onions, and caraway seeds. Make it in the crockpot, oven, or on the stovetop for a hearty German-inspired comfort meal.

Fruktsoppa is a traditional Swedish fruit soup with dried apricots, prunes, raisins, currants, and fresh apple simmered with cinnamon and thickened with tapioca. Served chilled as a light dessert.

Forget the cinnamon bun, try this scrumptious dish that you can enjoy anytime of the day.

Authentic mincemeat from my Grandmother's recipe. Yields about 4 quarts/litres, enough to make about 4 mincemeat pies.

Buttermilk-marinated chicken breasts pan-fried golden and topped with sauteed apples, a rich apple cider cream sauce, and toasted pecans. A stunning fall dinner.

From the McCall's recipe card collection, Our Rich Heritage card #5A

Spiced apple and green tomato chutney with raisins, curry powder, and pickling spices for sweet-tangy condiment perfect with roasted meats and cheese boards.

Best apple pie ever! Loved the taste! I bought the deep dish pie crust and used that, and I found out that I only needed 1/2 the amount of apples. This recipe is worth trying out!

Mrs Fields apple cobbler cookies loaded with chopped Granny Smith apples, apple butter, raisins, and pecans, rolled in a cinnamon-oat crumb coating. Fall baking at its finest.

This delicious turkey is easy to make and keeps well in a freezer.

A creamy apple marshmallow Waldorf salad: crisp Granny Smith apples, celery, walnuts, and dried fruit folded into whipped cream and mayonnaise with mini marshmallows. A retro, fluffy holiday side the whole table loves.

I got this recipe out of McCall’s magazine about 35 – 40 yrs ago from the pages of the McCall’s Cooking School and have made it a number of times since.