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Recipe Swap: Yummy Apple Breakfast Cookies, Potato and Apple Salad with Cream Dressing, Apple and Onion Sausage, and Sweet Potato, Apple and Parsnip Purée

Talk about slow food. First we planted that apple tree (a Millstream purchased from our local nursery). Then we watched it grow. It was definitely worth the wait. This fall that tree has produced a huge load of wonderful apples, so many we are wondering what to do with them all. The apples are crisp and delicious to eat right off the tree, but they also bake into some very sweet apple crisps. We’ve made several and put more in the freezer for winter. Still, that’s barely making a dent in all those apples.

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Do you have more apples than you can wag a stick at right now? You can only eat so many cakes and muffins made with them. You’ll find many apple recipes on the www.dairygoodness website of Dairy Farmers of Canada, including these ideas for eating your apple surplus at different meals and different times of the day.

Yummy Apple Breakfast Cookies

Cookies for breakfast? These moist cookies loaded with oats, milk and fresh apples are a terrific start to the day at home or on the go.

  • 2 c. quick-cooking rolled oats
  • 1-1/2 c. whole wheat flour
  • 2 tbsp. ground cinnamon
  • 1-1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 3/4 c. packed brown sugar
  • 2 eggs
  • 1 c. milk
  • 1/4 c. butter, melted
  • 1 tsp. vanilla extract
  • 1-1/2 c. finely chopped apples (about 1 large)

Preheat oven to 375 F with racks in top and bottom thirds of oven. Butter two large baking sheets or line with parchment paper. In a large bowl, whisk together oats, flour, cinnamon, baking powder and salt. In another bowl, whisk together sugar, eggs, milk, butter and vanilla. Pour over dry ingredients and sprinkle with apples; stir until just blended. Drop batter by 1/4 cup for each cookie onto prepared baking sheets at least two inches apart. Bake for about 15 minutes, switching pans on racks halfway, or until a tester inserted in the centre comes out clean. Let cool on pans on racks for two minutes, then transfer to racks to cool completely.

Variations:

Reduce the apples to 1 cup and add 1/2 cup chopped toasted hazelnuts, walnuts or pecans and/or 1/3 cup chopped dried cherries.

Source: Dairy Farmers of Canada

Potato and Apple Salad with Cream Dressing

There are many variations on the classic potato salad recipe. This one renews the tradition with the addition of apples, celery and walnuts and a pleasantly creamy dressing. Crisp, fresh and nutritious, this salad is simple to prepare and can be served as a side dish or a light lunch.

  • 1 lb. small red potatoes, diced
  • 2 tsp. chopped parsley
  • 1/2 tsp. sugar
  • 1 tsp. salt
  • Ground black pepper, to taste
  • 1/2 c. 35% cream
  • 1 tbsp. Dijon mustard
  • 1 tbsp. fresh lemon juice
  • 2 medium red apples
  • 2 celery ribs, sliced
  • 1/4 c. chopped green onions
  • Walnuts or crumbled Canadian blue cheese

In a covered saucepan simmer potatoes until tender, about seven to 10 minutes; cool. In a small bowl whisk next seven ingredients. Dice apples and combine in a large bowl with cooled potatoes, celery and green onions. Pour cream dressing over the potato mixture and toss.

Sprinkle with chopped walnuts or blue cheese.Serves 4.

Source: Dairy Farmers of Canada

Apple and Onion Sausage

I tried this recipe last week with a mild beef sausage. This is a very quick, delicious and filling supper.

  • 12 mild Italian sausages or other mild sausages, sliced 1 inch thick
  • 1/4 c. butter
  • 4 large apples, peeled, cored and sliced
  • 2 onions, sliced
  • Salt and pepper, to taste

In large saucepan, sauté sausage in half the butter over medium heat for 15 minutes. Add apples, onions and remaining butter and cook for another 10 minutes, or until apples and onions are tender, stirring occasionally. Salt and pepper to taste.

Serve immediately with home-fried potatoes.

Preparation time: 10 minutes.Cooking time: 25 minutes.Serves 8.

Source: Dairy Farmers of Canada

Sweet Potato, Apple and Parsnip Purée

This would be a perfect side dish for the Thanksgiving table.

  • 4 sweet potatoes, peeled and cut into 1-inch chunks
  • 1 lb. parsnips, peeled and cut into thick slices
  • 2 apples, peeled and cored and cut into chunks
  • 1 c. 35% cream
  • 1/2 tsp. ground nutmeg
  • Salt and pepper, to taste

Place sweet potatoes and parsnips in large pot. Cover with cold salted water and bring to boil. Reduce heat and simmer covered for 20 minutes. Add apples and continue to simmer about 10 minutes until vegetables and apples are very tender. Drain well and return to pot.

Set pot over low heat; mash vegetables and apples, while gradually adding cream. Stir in seasonings.

Cooking time: 30 minutes.Serves 8.

Source: Dairy Farmers of Canada

If you have a recipe or a column  suggestion please write to: Manitoba Co-operator, Recipe Swap, Box 1794 Carman, Manitoba R0G 0J0 or email Lorraine Stevenson.

About the author

Reporter

Lorraine Stevenson

Lorraine Stevenson is a reporter and photographer for the Manitoba Co-operator with 25 years experience writing news and features. She was previously a reporter with the Farmers Independent Weekly and has also written for community newspapers in Winnipeg and Manitoba's Interlake.

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