Better Homes and Gardens BH&G Best Apple Recipes 2021

COSMIC CRISP With a balance of sweet and tart flavors and an unbelievably juicy bite, this firm apple is the offspring of Honeycrisp and Enterprise varieties. Once cut, it’s slow to oxidize, making it a great choice for salads and cheese boards. And it’s a good pick for baking. CORDERA This ruby-color apple was developed at Cornell University—home of the oldest apple breeding program in the United States—and debuted in fall 2020 along with the Pink Luster and Firecracker varieties. Named after the late Robert Lamb, an apple breeder at Cornell for over 40 years (cordera means "lamb" in Spanish). Great for eating fresh, these apples are crisp and mild in flavor and resistant to apple scab, a common disease for apples grown in this New York region. LUCY VARIETIES Developed by growers in central…

SHEET-PAN APPLE PANCAKE PREP 15 minutes BAKE 25 minutes at 400°F COOL 10 minutes Nonstick cooking spray1½ cups all-purpose flour1½ cups whole wheat flour1 Tbsp. baking powder2¼ tsp. ground cinnamon½ tsp. salt4 large eggs1½ cups milk¼ cup plus 1 Tbsp. butter, melted¼ cup pure maple syrup1 Tbsp. vanilla4 medium cooking apples2 Tbsp. granulated sugar 1. Preheat oven to 400°F. Coat a 15×10-inch baking pan with cooking spray. Line bottom of pan with parchment paper. 2. In a medium bowl whisk together the flours, baking powder, 2 tsp. of the cinnamon, and the salt. 3. In a large bowl whisk together eggs, milk, the ¼ cup melted butter, the maple syrup, and vanilla. Core and shred two of the apples on the large holes of a box grater (measure 2 cups shredded apples). Stir shredded apples…

HOT SPICED APPLE CIDER HANDS ON 15 minutes COOK 20 minutes 2 3-inch cinnamon sticks4 whole cloves4 whole allspice8 cups apple cider¼ cup fresh lemon juiceCalvados, apple brandy, or brandy (optional)Freshly grated nutmeg 1. For spice bag, place cinnamon, cloves, and allspice on a double-thick 6-inch square of 100-percent-cotton cheesecloth. Bring up corners; tie closed with 100-percent-cotton kitchen string. 2. In a 4-qt. Dutch oven combine cider, lemon juice, and spice bag. Bring to a simmer (do not boil). Reduce heat; simmer, uncovered, 20 minutes. Remove spice bag. 3. To serve, ladle hot cider into 6-oz. mugs. Add 1 to 2 oz. Calvados (if using) to each serving. Top with nutmeg. Makes 10 servings (¾ cup each). PER SERVING 97 cal., 0 g fat, 0 mg chol., 20 mg sodium, 24 g carb., 0 g fiber,…

HOMEMADE APPLESAUCE PREP 15 minutes COOK 25 minutes COOL 45 minutes 4 lb. cooking apples, cored and quartered (12 cups)1 cup water2 Tbsp. fresh lemon juice, strained⅓ to ⅔ cup granulated sugar (optional) 1. In an 5- to 6-qt. heavy pot combine apples, the water, and lemon juice. Bring to boiling; reduce heat. Simmer, covered, 25 to 30 minutes or until apples are very tender, stirring often. 2. Use an immersion blender to puree apples (or blend in batches after cooling in a blender). Stir in sugar to taste. If necessary, add ¼ to ½ cup water for desired consistency. 3. Place pot of applesauce in a sink filled with ice water; cool, stirring occasionally. Ladle into clean wide-mouth pint or quart freezer containers, leaving a ½-inch headspace. Seal and label. Store in refrigerator up…

MAPLE-CINNAMON APPLE PIE FILLING HANDS ON 1 hour 15 minutes PROCESS 25 minutes 1 lemon, halved10 lb. medium cooking apples, peeled5 cups sugar1½ cups regular Clear Jel starch (see below)2 Tbsp. ground cinnamon1 tsp. kosher salt5 cups apple juice2½ cups cold water1 cup pure maple syrup¾ cup bottled lemon juice 1. Fill two large bowls half full with cold water. Squeeze a lemon half into the water in each bowl. Core and cut apples into ½- to ¾-inch wedges. As you slice the apples, place slices in the bowls of lemon water to keep apples from browning. 2. Add enough water to a 6- to 8-qt. pot to fill halfway; bring to boiling. Drain apples; measure 24 cups. Cook apples, 6 cups at a time, in the boiling water 30 seconds. Use a large…

JUMBO APPLE-WALNUT STREUSEL MUFFINS HANDS ON 15 minutes BAKE 30 minutes at 375°F Nonstick cooking spray1¾ cups plus 3 Tbsp. all-purpose flour2 tsp. baking powder1 tsp. apple pie spice½ cup butter, softened1½ cups granulated sugar1 tsp. vanilla½ tsp. salt2 eggs½ cup milk2 cups sliced, peeled apples1¼ cups chopped walnuts, toasted¼ cup granulated sugar2 Tbsp. cold butter, cubed 1. Preheat oven to 375°F. Coat top and insides of six 3-inch muffin cups with cooking spray. 2. In a medium bowl combine the 1¾ cups flour, the baking powder, and ½ tsp. of the apple pie spice. In a large bowl beat the ½ cup butter, 1¼ cups of the sugar, the vanilla, and salt with a mixer until light and fluffy. Beat in eggs, one at time. Stir in flour mixture alternately with the milk,…