Sky Top's Favorite Recipes

Apples are great by themselves but they are also wonderful chopped up in salads, baked into pies or rolled into cakes and other pastries. Here are some of our favorite recipes from years past. Have a great recipe you'd like to share? Add it to our recipe section on our Facebook page.

Asian Pear Salad

ASIAN PEAR, WALNUT AND CHERRY SALAD WITH BLEU CHEESE

Ingredients: 1/4 cup lightly toasted walnuts, 14 cup dried cherries, 1 small Asian pear, 1/4 cup bleu cheese or Gorgonzola cheese, salad greens - makes one serving

This easy recipe allows you to wing it to suit your tastes. Add more or less of any ingredient to suit your taste. The contrast of the tangy balsamic dressing with the bite of the bleu cheese and tartness of cherries and the Asian pear will make this a fall favorite. Slice and core your Asian pear. Cut pear into bite-sized pieces. Grab a handful of mixed greens then sprinkle walnuts, cherries, Asian pear and bleu cheese over the greens. Top with balsamic vinaigrette dressing below.

Dressing Ingredients: 3 Tbs balsamic vinegar, 1 Tbs Dijon mustard, 2 Tbs. extra-virgin olive oil, 3 Tbs. canola oil, 1 Tbs. finely chopped fresh basil, 1 small clove garlic, chopped, salt and pepper to taste. Combine all ingredients, shake and serve over salad.

APPLE STREUSEL MUFFINS

Batter:  1 cup all-purpose flour, 3/4 cup sugar, 2 teaspoons baking powder, 1 teaspoon cinnamon, 1/4 teaspoon allspice, 1/4 teaspoon baking soda, 1/4 teaspoon salt, 2 large eggs, 1 cup sour cream, 1/4 cup (1/2 stick) butter, melted, 2 cups diced unpeeled apples (preferable a tart apple)

  1. Pre-heat oven to 350 degrees. 
  2. Grease muffin cups or use foil baking cups. 
  3. Put Streusel ingredients into a medium bowl and mix with a fork until very crumbly.  Set aside.  
  4. Make muffin batter.  Combine dry ingredients in a bowl. 
  5. In another bowl, combine eggs, sour cream, and melted butter and whisk until well blended.
  6. Stir in diced apples, then add dry ingredients and mix until just moistened. 
  7. Scoop batter into muffin cups, filling about 3/4 cup full. 
  8. Top each muffin with about 2 teaspoons of the streusel topping.(below)
  9. Bake 20 to 25 minutes, until browned.  A toothpick inserted into the center should come out clean. 
  10. Remove from pans and let cool at least 1 hour before serving. 

Topping:  1/2 cup chopped nuts, 1/4 cup all-purpose flour, 3 tablespoons sugar, 2 tablespoons soft butter, 1/2 teaspoon ground cinnamon

Makes about 18 muffins.

APPLE CHEESE SPREAD

Ingredients: 8 ounces cream cheese, softened;  1 cup grated cheddar cheese, at room temperature;  2 tablespoons brandy or sherry;  1 medium tart apple (Granny Smith);  1 teaspoon dried basil;  1 teaspoon dried oregano;  1 teaspoon dried thyme;  1/4 teaspoon freshly ground black pepper

  1. Combine the cream cheese, Cheddar, and brandy in a bowl.  Beat until smooth.
  2. Peel, core, grate the apple, and add it to the bowl.
  3. Add the basil, oregano, thyme, and pepper, and stir until thoroughly combined.
  4. Spoon the mixture into a crock;  cover and chill for about 1 hour.  Serve on toast points or crackers.   

Yield:  2 1/2 cups

APPLE-CRANBERRY WALDORF SALAD

Ingredients: 2 cups fresh cranberries, 2 cups miniature marshmallows, 1/2 cup sugar, 2 cups diced, unpared tart apples, 1 cup seedless green grapes, 1/2 cup coarsely chopped walnuts, 1/4 teaspoon salt, 1 cup whipping cream, whipped

  1. Chop cranberries in food processor so that they are in fairly small pieces, but not mushy. 
  2. Combine with sugar and marshmallows - cover and chill overnight.
  3. Up to six hours before serving, add apples, grapes, nuts, and salt to cranberry mixture. 
  4. Fold in whipped cream and chill thoroughly. 
  5. Serve in large bowl or individual lettuce cups. 

Serves 8.

APPLE AND PARMESAN CURL SALAD

Ingredients: 1/2 cup olive oil;  2 tablespoons seasoned rice vinegar or balsamic vinegar;  juice of 1/2 of a lime or lemon;  1-2 teaspoons Dijon mustard;  1 clove of garlic, crushed;  1/4 teaspoon ground pepper;  salt;  2 teaspoons sugar;  1 pound baby salad greens or 1 packet ready-to-use baby spinach or salad mix;  2 medium apples (Fuji, Golden Delicious, Gala, or Ginger Gold);  1/2 cup pine nuts, toasted;  4 ounces Parmesan cheese, shaved into curls

  1. Combine the oil, vinegar, lime juice, mustard, garlic, pepper and salt to taste in a screw-top jar and shake well.
  2. If using a head of lettuce, wash, dry, and tear into bite-sized pieces.  Place the salad greens in a large serving bowls.
  3. Core, halve, and slice the apples.  Add them to the bowl.
  4. Shake the vinaigrette again and add 1 1/2 tablespoons to the bowl.  (Serve the remaining dressing on the side.)  Toss the salad, sprinkle with the pine nuts, and top with the Parmesan.  Yield:  4 servings.   Variation:  Use crumbled feta or blue cheese instead of Parmesan;  toss with the salad greens and apple slices.

APPLE CRUMB PIE

Ingredients: 5 large apples (Fuji or other);  1-1/2 cups sour cream;  3/4 cup granulated sugar;  3/4 cup all-purpose flour;  1 large egg;  2 teaspoons vanilla extract;  1/2 cup brown sugar;  1/2 cup (1 stick) butter;  1 cup chopped pecans;  pastry pie crust

  1. Prepare or purchase your favorite pastry pie crust.
  2. Preheat oven to 450 F.  Grease a 10-inch pie plate.
  3. Roll out the pastry and fit it into the pie plate.  Flute the edges and refrigerate.
  4. Peel, core, and cut the apples into 1/4-inch slices.  Arrange in the chilled pie shell.
  5. In a small bowl, combine the sour cream, granulated sugar, 1/4 cup of the flour, egg, and vanilla.  Beat until smooth and pour over the apple slices.
  6. Bake for 10 minutes, reduce oven to 350 F, and bake for 30 minutes longer.
  7. Mix the remaining 1/2 cup flour, brown sugar, and butter until the mixture is crumbly.  Stir in the pecans and sprinkle over the baked pie.
  8. Return the pie to the oven and bake for 15 minutes longer, or until the topping is golden brown.

 Yield:  8 servings.

BUTTERMILK APPLE POUND CAKE

     Cake - 1 - 1/2 teaspoons vanilla, 1 - 1/2 cups sugar, 1 - 1/2 cups oil, 3 eggs, 3 cups flour, 1 teaspoon baking soda, 1 teaspoon salt, 3 cups chopped apple, 1 cup coconut, 1 cup nuts   

  1. Blend first 7 ingredients with mixer. 
  2. Stir in apples, coconuts, and nuts. 
  3. Bake in greased bundt pan 1 hour, 20 minutes at 350 degrees, or until tests done. 
  4. Cool, turn out of pan
  5. Punch small holes in top of cake and pour glaze over cake (letting glaze soak in).

  Glaze - 1 tablespoon corn syrup, 3/4 cup sugar, 1/2 teaspoon baking soda, 1/2 cup buttermilk, 1 stick butter, 1 teaspoon vanilla (boil 5 minutes)