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Apple Cookbook
     

Apple Cookbook

5.0 2
by Olwen Woodier
 

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Apple Cookbook features 140 recipes, sweet and savory, easy and delicious, featuring America's favorite fruit in dishes perfect for every meal. Try Apple Cheddar Crepes, Apple Ring Fritters, Apple Banana Bread, Iced Apple Tea, Curried Chicken Salad, Grilled Tuna with Apple Chutney, Cider-Braised Chicken, Pork Chops with Apple Cream Sauce, French Apple Tart,

Overview

Apple Cookbook features 140 recipes, sweet and savory, easy and delicious, featuring America's favorite fruit in dishes perfect for every meal. Try Apple Cheddar Crepes, Apple Ring Fritters, Apple Banana Bread, Iced Apple Tea, Curried Chicken Salad, Grilled Tuna with Apple Chutney, Cider-Braised Chicken, Pork Chops with Apple Cream Sauce, French Apple Tart, Apple Turnovers, Peach and Apple Pie, Apple Lemon Cake, Apple Blackberry Crisp, and Pumpkin-Apple Pie.

Editorial Reviews

From the Publisher
“…Woodier has written the ‘everything you wanted to know about apples but were afraid to ask’ book with maximum efficiency, and recipes that scream, ‘try me.’” – Providence Journal

“… a handsome collection of information and recipes about that American favorite – the apple.” – Fruit Gardener

“… easy to read, and a pleasure to browse.” – Fruit Gardener

“…will make you a bona fide expert…” – San Jose Mercury News

“… the perfect way to enjoy the fall harvest all year long.” – Jewish Journal

“… everything from apple tips to trivia.” – St. Petersburg Times

“… an extensive recipe resource for apple fanciers…” – Omaha World-Herald

“ … a useful seasonal book with simple delicious recipes for the bounty of fall … ” — Rockland Journal News

Product Details

ISBN-13:
9781580173896
Publisher:
Storey Books
Publication date:
07/01/2001
Pages:
192
Product dimensions:
8.00(w) x 8.00(h) x 0.50(d)

Related Subjects

Read an Excerpt

Breakfasts & Breads

A good breakfast is touted as the best way to start your day; and what better way to add interest and nutrition to your breakfast than with apples?

They go into everything from omelettes to pancakes, and they taste great alongside bacon, sausage, and ham. Apples add both flavor and moistness to a wide variety of breakfast breads, coffee cakes, and baked goods.

Apple Puff Omelette

This is a good way to make an omelette for four people so that everyone eats at the same time. You can prepare the apples the night before and heat them in a skillet for a couple of minutes the next morning. You can also keep canned apple slices in the pantry and substitute those in a pinch.

2 large apples (Cortland, Jonathan, Ida Red)

4 tablespoons butter

1/4 cup brown sugar

1 teaspoon ground cinnamon

4 eggs

1/4 cup granulated sugar

1/4 teaspoon cream of tartar

1 tablespoon confectioners' sugar

1. Preheat oven to 450

  • F.

    2. Peel, core, and thinly slice the apples.

    3. Heat the butter in a medium-sized skillet, and saute the apples for 5 minutes over low heat.

    4. Mix the brown sugar and cinnamon. Sprinkle over the apples. Toss and continue to saute the apples for about 10 minutes, until they caramelize. The mixture will be thick and syrupy.

    5. Spoon the mixture into an 8-inch-square baking dish and keep hot in the oven.

    6. Separate the eggs. Whisk the yolks and the granulated sugar in a small bowl until fairly thick.

    7. In a large bowl, beat the egg whites with the cream of tartar until stiff and shiny. Fold into the yolk mixture, a third at a time.

    8. Pour the egg mixture over the apples and bake for 8-10 minutes. The omelette will be puffed and golden. Remove from the oven and sprinkle with the confectioners' sugar. Serve immediately.

    Yield: 4 servings

    Sausage and Apple Omelette

    I have made this omelette with soybean protein "crumbles" and also "veggie ground round." The flavorings and textures are uncannily sausagelike, making these foods good substitutions for the sausage.

    4 ounces sausage meat

    3 scallions, including green tops, sliced

    1 medium apple (Granny Smith, Baldwin, Winesap, Empire)

    1/2-1 tablespoon butter

    4 eggs

    freshly ground black pepper

    1. In a medium-sized skillet, brown the sausage meat, breaking it up and turning it as it cooks, for about 8 minutes. Drain off most of the fat and push the meat to one side.

    2. Add the scallions to the skillet and saute for 2 minutes.

    3. Peel, core, and chop the apple. Stir into the sausage meat and scallions and cook over low heat for 5 minutes. Remove from the heat and cover to keep warm.

    4. Heat the butter in a medium-sized skillet over medium heat. Lightly beat the eggs and add to the foaming butter. Shake the pan to spread the eggs. As they set, use a fork to make a zigzag pattern from the edges to the center in several places. Shake the pan to keep the uncooked egg mixture moving.

    5. After 2-3 minutes, the eggs should be set on the bottom, and the top should be creamy. Remove from the heat; spoon the sausage mixture onto one side of the eggs.

    6. Fold the other half over the filling and slide the omelette onto a warm plate. Sprinkle with the pepper to taste. Serve immediately.

    Yield: 2 servings

    Apple Scramble

    This is an easy way to have a good breakfast and satisfy a sweet tooth at the same time. It also makes a good after-school snack.

    2 eggs

    1 tablespoon honey

    1 medium apple (Granny Smith, Braeburn, Empire)

    1 teaspoon butter

    1 teaspoon vegetable oil

    1. Beat the eggs with the honey.

    2. Grate the apple into the eggs. Stir to mix.

    3. Heat the butter and oil in a skillet. When it starts to sizzle, pour in the egg mixture.

    4. Start stirring immediately with a wooden spoon. Cook for 3-4 minutes, or until the eggs are cooked.

    5. Serve on buttered toast for breakfast or a hot snack.

    Yield: 2 servings

    Apples for Breakfast and Snack Attacks

    School-day mornings demand snack breakfasts that are nutritious and quick. These "recipes" make fast and easy breakfasts or an after-school snacks:

    One-half-cup yogurt or low-fat cottage cheese topped with 1/2 cup applesauce and sprinkled with a favorite cereal.

    1 cup yogurt combined with 2 tablespoons chopped walnuts, 2 tablespoons raisins, 1 small apple, chopped, topped with 1 tablespoon honey, and 1 tablespoon wheat germ.

    1 apple, chopped and combined in a bowl with instant oatmeal and milk, as indicated on the packet. Microwave on HIGH as recommended, about 60 seconds. Drizzle with honey, spoon vanilla yogurt over the top and sprinkle with cinnamon.

    2 slices of multigrain or whole-wheat bread spread with peanut butter and topped with thin slices of apple and slices of cheese; toasted in a toaster oven until the cheese begins to melt, about 2 minutes. Sandwich together if eating on the run.

    Apple Frittata

    Truly, this is a great way to make a vegetable omelette pie. In fact, a frittata may appear on my table for breakfast, lunch, or even dinner. I may use leftover vegetables or a variety of fresh vegetables in season. It tastes delicious warm or at room temperature and is therefore excellent for a brunch buffet.

    1 tablespoon olive or canola oil

    1 medium onion, chopped

    1 red or green bell pepper, chopped

    1 clove of garlic, minced

    1 medium apple (Granny Smith, Empire, Braeburn)

    4 eggs

    2 tablespoons water

    1/2 teaspoon dried sage

    1/4 teaspoon ground mace

    1/8 teaspoon ground black pepper

    1/2 cup grated Cheddar, Jack, or mozzarella cheese

    1. Heat the oil in a medium-sized skillet. Add the onion, pepper, and garlic, and cook over low heat until the onion is tender, about 15 minutes.

    2. Peel, core, and thinly slice the apple. Add to the vegetables and cook for 5 minutes.

    3. Beat the eggs with the water, sage, mace, and pepper. Pour over the vegetables. Sprinkle with the Cheddar.

    4. Cover the pan and cook over low heat for 10 minutes, until the eggs are set and the cheese has melted. Serve at once.

    Yield: 2-4 servings

  • What People are Saying About This

    From the Publisher

    "If, in fact, an apple a day keeps the doctor away (and there is considerable evidence to support this view), then Olwen Woodier is my kind of doc."
    —Burt Wolf, James Beard Award-winning TV food journalist

    "Apple Cookbook is required reading for everyone, from the weekend kitchen warriors who like to dabble with recipes to the diehard gourmets looking for an epicurean epiphany...Buy two copies, because in no time the first copy will be dog-eared and faded from frequent reference."
    —Julia Stewart Daly, Director of Communications for the U.S. Apple Association

    "Any cook or baker who truly loves fresh takes on the classics will adore Olwen Woodier's Apple Cookbook. Blissfully simple, every recipe begs to be made. This is American cooking at its best—original, unpretentious, truly appealing."
    —Sally Koslow, former Editor of McCall's

    “…Woodier has written the ‘everything you wanted to know about apples but were afraid to ask’ book with maximum efficiency, and recipes that scream, ‘try me.’” – Providence Journal

    “… a handsome collection of information and recipes about that American favorite – the apple.” – Fruit Gardener

    “… easy to read, and a pleasure to browse.” – Fruit Gardener

    “…will make you a bona fide expert…” – San Jose Mercury News

    “… the perfect way to enjoy the fall harvest all year long.” – Jewish Journal

    “… everything from apple tips to trivia.” – St. Petersburg Times

    “… an extensive recipe resource for apple fanciers…” – Omaha World-Herald

    “ … a useful seasonal book with simple delicious recipes for the bounty of fall … ” — Rockland Journal News

    Meet the Author

    Olwen Woodier is the author of six cookbooks, including Peaches and Other Juicy Fruits. A food writer for 35 years, her articles have appeared in the New York Times Living section, Gourmet, Woman’s Day, and Family Circle. Woodier offers cooking classes at her farm in Leesburg, Virginia.

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    Most Helpful Customer Reviews

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    Apple Cookbook 5 out of 5 based on 0 ratings. 2 reviews.
    Guest More than 1 year ago
    This cookbook has quickly become one of my favorites. The recipes are simple and delicious. The apple chart in the back that shows all the different apples and their best uses is a reference I use again and again!
    Guest More than 1 year ago
    I have purchased over ten copies of this delightful cookbook -- one for me and the rest have been given as gifts. In addition to wonderful recipes, the author provides information on just about every apple under the sun. The recipes are easy to follow and delicious. Enjoy!