Tuesday, September 8, 2009

Recipes for Fall

Now that labor day has come and gone; we are in the mood for some fall recipes. Give some of our favorites a try:

Caramel Apple Butter Crisp
This recipe is for anyone who loves to pick the topping off the crisp.
Serves: 8


* 7 Granny Smith apples, peeled and sliced to ¼ “ thick
* 1 jar Stonewall Kitchen Caramel Apple Butter
* 1/4 cup Applejack, Calvados, Apple Cider or Apple Juice

* Topping: 1/2 cup flour
* 2 cups quick oats
* 12 Tbs. cold butter, cut into pieces
* 1 cup pecans, chopped
* 1/2 Tsp salt
* 1 Tsp. cinnamon


1. Place apple slices, Caramel Apple Butter, apple juice (or liquid of choice) in a bowl, and mix together thoroughly.
2. Place in a greased 9" x 13" baking pan.
3. Prepare topping by placing all the dry ingredients in a food processor; pulse briefly to blend ingredients.
4. Add butter, then pulse in 3-4 second intervals until mixture resembles coarse crumbs.
5. When well-blended and crumbly, sprinkle topping on the top of the apples and bake in a 350 degree oven for 45 minutes.

Baked Apples
A warm and wonderful treat anytime of year!
Serves: 8


  • 8 medium sized firm apples, washed, cored, partially peeled at the top (1/3 way down)
  • 2 cups quick oats
  • 1/2 cup brown sugar, packed
  • 1/2 cup dried apricots, diced
  • 1/2 cup dates, pitted, diced
  • 1 teaspoon fresh orange zest
  • 1/2 cup toasted sliced almonds
  • 1 jar Stonewall Kitchen Apple Cranberry Chutney
  • 4 tablespoons cold unsalted butter, cut into small pieces
  • 1 teaspoon fresh lemon juice
  • 2 tablespoons brandy, optional
  • 1 cup water, apple juice or apple cider

  1. Place apples in a baking dish, evenly spaced away from each other.
  2. Mix together the oats, brown sugar, Apple Cranberry Chutney, apricots, dates, orange zest, sliced almonds and brandy
  3. Add cold unsalted butter pieces and toss well.
  4. Stuff apples with mixture
  5. Pour water, apple juice, or cider into baking dish
  6. Cover with lid or foil
  7. Bake at 350 degrees for 30 minutes
  8. Uncover, baste with liquid, continue to cook until apples are easily pierced with a fork (about 10 minutes)
-Katie Ring & Stacy Burrus

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