Autumn Recipes Wild Rice With Apples And Walnuts Apple Cider Pie Deluxe Spiced Tea Mix Apple-Cheddar Biscuits Apple, Potato and Cheddar Soup Frictella from Apples A Potage of Roysons  Fresh Apple Pound Cake
Mix together sugar and oil. Add eggs and beat well. Combine flour, baking soda, and salt. Add to oil mixture. Stir in vanilla, apples, nuts, and mix well. Pour batter into a greased 9 inch tube pan Bake at 325 degrees for 1 hour and 20 minutes or until cake is done. Icing:
To the top Wild Rice with Apples and Walnuts
Cook rice and oil in water for 50 minutes.
Combine nuts, celery, onions, raisins, drained apple and lemon rind and set aside.
Whisk together juice, salt and pepper, garlic and oil and add to cooked rice. Add fruit mixture to the rice (to which has been added oil, spices and juice) and mix well. May be served cold or heated. To the top Apple Cider Pie
Preheat the oven to 375°F. In a small saucepan, stir together the apple cider, dates, cornstarch, ginger, and lemon rind. Bring to a boil over moderate heat, stirring constantly. Cook for 2 minutes or until mixture is thickened, stirring constantly. Remove from heat. Line a 9-inch pie plate with 1 of the pie crusts. Trim crust even with edge of pie plate. In a large bowl, stir together the sugar and flour. Add the apples; toss until apples are coated. Spoon the apple mixture into crust. Spoon cider mixture over apple mixture. Cut slits in the remaining pie crust; place on top of cider mixture. Trim top crust to 1/2 inch beyond edge of pie plate. Fold top crust under bottom crust and crimp edge. Sprinkle with a little additional sugar. Bake for 40 to 45 minutes or until apples are tender and crust is golden. (If the edge of the crust seems to be browning too quickly, cover with foil.) Cool on a wire rack for 2 hours before serving. To the top Deluxe Spiced Tea Mix
1. Combine all ingredients, stirring well. 2. Store in an airtight container. 3. To serve, place 1 tablespoon plus 1 teaspoon mixture in a cup; add 1 cup boiling water, stirring well. To the top Apple-Cheddar Biscuits Michigan Apple Committee
2. In large mixing bowl, combine flour, sugar, salt, baking powder and soda. Stir in cheese. Set aside. 3. Thoroughly combine buttermilk, oil, Apples and yeast mixture. Add to flour mixture, mixing only until combined. Turn out on lightly floured surface and knead about 10 times. Pat dough to 3/4 inch thickness. Using 2 1/2 -inch round cutter, cut into biscuits. Place on baking sheet coated with cooking spray, about 1/2 inch apart. Brush lightly with milk and sprinkle with sesame seeds. Let rise in warm place about 1 hour or until double. 4. Bake in 425o F oven about 12 minutes or until golden. To the top Apple, Potato and Cheddar Soup Michigan Apple Committee
1.) In large saucepot, heat oil. Add apples, potato, celery, onion, and thyme. Sauté 10 minutes. Stir in wine and simmer 2 minutes; add broth and simmer 45 minutes. 2.) In blender or food processor, puree soup mixture. Return to saucepot; over very low heat, stir in cheese, cream, nutmeg, and pepper. Cook just until heated through--do not boil or cheese will curdle. Ladle soup into serving bowls and garnish, if desired, diced apples To the top Frictella from Apples Platina book 9 [This is an article from Cariadoc's Miscellany. The Miscellany is Copyright (c) by David Friedman and Elizabeth Cook, 1988, 1990, 1992. For copying details, see the Miscellany Introduction] http://www.pbm.com/~lindahl/cariadoc/recipe_toc.html Morsels of apple that have been cleaned and cored, you fry in liquamen or a little oil, and spread them on a board so that they dry. Then roll them in a preparation such as we described earlier and fry again. Preparation described earlier: to grated cheese, aged as well as fresh, add a little meal, some egg whites, some milk, a bit more sugar, and grind all this together in the same mortar.
To the top A Potage of Roysons A Boke of Gode Cookery and all material therein, except for that which is clearly credited otherwise, is © 1997-2004 by James L. Matterer PERIOD: England, 15th century | SOURCE: Harleian MS. 279 1 cup raisins 1 ˝ cup Almond Milk (see below) 1 Tbs. sugar 1 tsp. mixture of galingale* & ginger 4 tbs. rice flour (or unbleached white) 4-6 apples, peeled, cored, and sliced Boil the apples & raisins until the apples are very soft; drain well. Mash the fruit and place in a pan with the almond milk, spices, and sugar. Cook over medium heat. Add the flour and continue to cook until "clene chargeaunt" (very thick). Add flour as necessary. Sprinkle top with ginger just before serving. Serves 6-8. Although the original recipe indicates no sort of cooking (we are advised to merely mash apples & raisins and mix with milk & flour), I believe to "tempere hem" best would be by cooking with the almond milk. I have made the recipe without cooking the ingredients and found the end result entirely disagreeable: the uncooked flour and milk turned into clumps and the raw apples quickly turned brown and spoiled. The final product in the cooked version is a sort of apple pudding which can be served either hot or cold. Almond Milk
Combine almonds and water. Steep for 5 minutes, stirring occasionally. Sieve the mixture to remove coarse grains OR (preferably) blend mixture in electric blender until grains are absorbed. Yield - 2 cups almond milk (Terence Scully, as printed in Le Viandier de Taillevent, p. 315:) *Can't find galingale? Use ginger as a substitute. To the top 
 
|