A Few Of Our Favorite Recipes From The Famous Grandma Apple Books
(Available In
Our Store!) |
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Two
Of The Many
Grandma Apple Cookbooks |
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The
One And Only
Grandma Apple! |
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SUMMER
CIDER SOUP |
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3 C. cucumbers
coarsely chopped
1 C.
sour cream
1 C. cider |
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1/2
C. chopped shallots
1/2 tsp.
salt
Freshly ground
pepper |
All
ingredients should be very cold. Put in the blender and
mix at highest speed for
30 seconds. Serve the creamy cold soup in chilled cups garnished
with toasted crou-
tons. |
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| CHEDDAR-BACON DIP |
4
slices bacon
1 (8 oz)
cream cheese
1 l/2
C. (6 oz) shredded Cheddar
1/4 C.
whip cream
1 tsp.
Worchestershire
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1/4
tsp. dry mustard
1/8 tsp. onion
powder
1/8 tsp. hot
sauce
Parsley
sprig (optional) |
Microwave the bacon on a rack, covered with a paper towel, on
HIGH, for 3 l/2 to 4 l/2 minutes. Crumble and set aside.
In casserole, microwave on HIGH for 1 minute cream cheese.
Add Cheddar and next 5 ingredients. Microwave on HIGH for
2 l/2 minutes. Stir once. Add bacon (save 1 tablespoon
for top). Garnish with bacon, parsley and an apple slice.
Serve with apple wedges. Yield: 2 cups. |
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ZUCCHINI-APPLE
BREAD
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4
C. all-purpose flour
1 Tbsp.
baking soda
1/4 tsp. baking
powder
1 l/2 Tbsp. ground
cinnamon
1/2 tsp. ground
nutmeg
5 eggs
2 C. sugar
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1
C. firmly packed brown sugar
1 l/2 C. vegetable
oil
1 Tbsp. vanilla
extract
2 C. shredded
zucchini (3 medium)
1 C. shredded
apple (l medium)
1 l/2 C. chopped
pecans |
Combine first 6 ingredients; set
aside. Combine eggs, sugars, oil and vanilla in a large
bowl; beat at medium speed of an electric mixer until well blended.
Stir in zucchini, apple and pecans. Add dry ingredients,
stirring just until moistened.
Spoon batter into 3 greased and floured 8 l/4 x 4 l/2 x 3 inch
loaf pans. Bake at 350 for 50 to 55 minutes or until a
wooden pick inserted in center comes out clean. Cool in
pans 10 minutes; remove to wire rack and cool completely.
Yield: 3 loaves. This bread is great for freezing. |
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