INGREDIENTS: PANCAKES: 2 c. flour, ¼ c. brown sugar, 2 Tbs. baking powder, 1 tsp. salt, 2 eggs, 1 c. milk, ½ tsp. applesauce, ¼ c. melted butter APPLE CIDER SYRUP: 1 Tbs. butter, 2 c. apple cider, 1 c. brown sugar, 2 cinnamon sticks
DIRECTIONS: FOR SYRUP: In heavy saucepan over medium heat, melt butter. When butter stops foaming, add the apple cider, brown sugar, and cinnamon sticks. Bring to a boil, stirring. Continue cooking over medium heat, stirring frequently, until reduced by half to about 1 to 1-1/4 cups. This will take about 15 minutes. The syrup will thicken as it cools. Remove cinnamon sticks and serve with pancakes. DIRECTIONS FOR PANCAKES: In a bowl, combine the flour, sugar, baking powder and salt. Combine eggs, milk, applesauce and butter; add to dry ingredients and mix well. Pour about 1/3 of batter onto a lightly greased hot griddle. Turn when bubbles form on top; cook until second side is golden brown. Keep warm while making the remaining pancakes. Serves 6-8.
APPLE CINNAMON COFFEE CAKE
INGREDIENTS: For the Apple Filling and Topping: 2 Tbs. cinnamon, 5 Tbs. sugar, 5-6 c. sliced apples For the Cake: 2 c. sugar, 1 c. applesauce, 4 tsp. vanilla, ½ c. orange juice, 4 eggs-lightly beaten, 3 c. flour, 1 Tbs. baking powder, 1 tsp. nutmeg
DIRECTIONS: Preheat oven to 350 degrees. Grease a 12-cup tube or bundt pan with nonstick cooking spray. Combine cinnamon and sugar; set aside 1 Tbs. Toss prepared apples with remainder and set aside. For the cake, whisk together sugar, applesauce, vanilla, orange juice, salt and eggs. Combine flour, baking powder, and nutmeg and fold into sugar mixture. Spoon a little more than one-third of the batter into prepared pan. Cover with half of apple mixture, then spoon in remaining batter and apple slices. Sprinkle top lightly with the reserved cinnamon-sugar. Bake in preheated oven for 1 hour or until done. Loosen sides with a butter knife, then invert cake onto a plate for serving.
THYME-ROASTED CHICKEN WITH APPLES
INGREDIENTS: Preheat oven to 450 degrees. Wash and pat dry a 3 -1/2 lb. chicken, cut-up. Sprinkle with ½ tsp. dried thyme, ½ tsp. salt and ¼ tsp. pepper
DIRECTIONS: Place chicken in shallow baking pan; brush with 2 Tbs. melted butter. Arrange 3 medium cooking apples, cored and quartered and 1 large sweet onion, cut into wedges, around the chicken. Pour ½ cup unsweetened apple juice or cider into pan. Roast chicken until lightly browned, and apples and onion are tender, about 55 minutes. With slotted spoon, transfer chicken, apples and onion wedges to a platter, keep warm. Skim excess fat from drippings in baking pan. Pour pan juices and drippings into a skillet; bring to a boil over high heat. Whisk in ½ c. heavy cream; boil, whisking constantly, until thickened and smooth and reduced to about 1 cup. Serve sauce alongside chicken, apples and onion. For this dish you want an apple that will keep its shape after cooking.
APPLE CAKE DESSERT
INGREDIENTS: 1 c. sugar, ¼ c. butter, 1 egg, 1 c. flour, 1 tsp. baking soda, ½ tsp. cinnamon, 1 tsp. nutmeg, 3 medium apples-chopped, ½ c. nuts-chopped
DIRECTIONS: Mix cake ingredients in order given. Pour into greased 8x8-inch cake pan. Bake @ 350 degrees for 30 minutes. Can double recipe for 9x13” cake pan. Butter Sauce: ½ c. butter, ½ c. cream, ½ tsp. vanilla, ½ c. brown sugar, ½ c. white sugar DIRECTIONS: Mix ingredients in saucepan. Boil for 5 minutes and serve over warm cake.
APPLE CREAM PIE
INGREDIENTS: Crust for double-crust pie FILLING: ¾ c. sugar, 3 Tbs. flour, 1 tsp. cinnamon, 6 c. thinly sliced peeled apples, ½ c. whipping cream, 1 tsp. vanilla TOPPING: 1 egg white-beaten, 1 Tbs. coarse sugar.
DIRECTIONS: Prepare pie crust and place in 9-inch glass pie plate. In bowl mix sugar, flour and cinnamon; gently stir in apples. In small bowl, mix whipping cream & vanilla. Pour over apple mixture; stir gently to mix well. Spoon into crust-lined pan. Top with second pie crust; seal edge and flute. Cut slits in top crust. Brush top with egg white; sprinkle with sugar. Bake 40-50 minutes or until apples are tender and crust is golden brown covering crust edge with strips of foil after 15 minutes of baking to prevent excessive browning.
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