Apple Recipes

Apple Cream Cheese Torte

Amy McLaughlin

For crust 1 1/2 cups unbleached all purpose flour 1/2 cup (1 stick) chilled unsalted butter, cut into pieces 1/2 cup sugar 1 teaspoon vanilla extract (can substitute with almond extract -- yummy!) Pinch of salt

For filling
1 8-ounce package cream cheese, room temperature
1/4 cup sugar
1 large egg
1 teaspoon vanilla extract

For topping
1/3 cup sugar
1/2 teaspoon ground cinnamon
4 large Granny Smith apples, peeled, cored, thinly sliced (about 3 cups)
1/4 cup sliced almonds

Make crust:
Preheat oven to 400°F. Wrap outside of 9-inch-diameter springform pan with 2 3/4-inch-high sides with foil. Combine all ingredients in large bowl. Using fingertips, mix until moist dough clumps form. Gather dough into ball. Press onto bottom and 3/4 inch up sides of pan. Freeze 10 minutes. Bake until crust is light golden, about 10 minutes. Remove from oven. Reduce oven temperature to 350°F.

Make filling:
Beat all ingredients in large bowl until smooth. Pour filling into crust. Smooth top.

Make topping:
Combine sugar and cinnamon in large bowl. Add apple slices and toss to coat. Arrange atop filling. Sprinkle with almonds.

Bake torte until crust is deep golden and apples are tender, about 1 hour 30 minutes. Remove from oven; cool 1 hour. Cover; refrigerate overnight. (Torte can be prepared 3 days ahead. Keep refrigerated.)

Run small knife around pan sides to loosen torte. Remove pan sides. Place torte on platter. Serve cold.

Yummy Apple Dip

Amy McLaughlin

3 blocks (8 oz.) cream cheese (you can half this recipe, it makes a lot)

1 c. granulated sugar

1 c. brown sugar

Mix with mixer and spread in container (pretty bowl or whatever you plan to servie it in)

Top with pourable caramel dip from produce section of grocery store. Top that with Skor bits -- found in chocolate chip section. Slice apples and dip!

Apple Cake w/ Rum Sauce

Sherrie Waite

Cream well:

2 cups sugar

½ cup margarine

2 eggs

2 tsp. vanilla

In a separate bowl mix the following and stir into sugar- egg mixture:

2 cups flour

2 tsp. cinnamon

½ tsp. nutmeg

2 tsp baking soda

1 tsp. salt

Stir in remaining ingredients:

4 cups peeled, grated apple

1 cup chopped walnuts or pecans

Pour into 13X9 lightly greased baking pan. Bake at 350* for 35-45 minutes till done.

Rum Sauce

¼ cup butter or margarine

¼ cup water

2/3 cup packed brown sugar

1/3 cup Karo syrup

1 egg yolk

In a heavy saucepan stir all ingredients, cook over medium heat until thickened. Stir in 1 tsp rum extract.

To serve, pour spoonful of rum sauce over cake and top with Cool Whip.