Autumn Recipes

The first day of fall is this week (Saturday the 22nd)! With that in mind, it’s time for some recipes. If you’re so inclined, it’s almost possible to prepare a meal that has apples in every dish!

Apple, Sauerkraut & Kielbasa

• 2 lbs. sauerkraut
• 2-3 Kauffman’s apples, cored
• and sliced
• 1½ lbs. kielbasa or smoked
• sausage links, cut into 2” pieces
• ½ cup brown sugar
• Dash black pepper
• ½ tsp. caraway seed
• ¾ cup Kauffman’s apple cider

Layer ingredients in order in slow cooker and cook on low for 4-5 hours.

Apple Salad 

• 8 cups Kauffman’s red and tart unpeeled apples, diced
• 1 (20 oz.) can pineapples, drained (reserve juice)
• 2 cups green grapes
• 1 tsp. poppy seeds
• 1½ cups pecans
• ¼ cup butter
• ¼ cup sugar
• 1 T. lemon juice
• 2 T. Thermflo®
• ½ cup sour cream
• ½ cup yogurt

Mix apples, pineapples, grapes, poppy seeds, and pecans and set aside.

Mix butter, sugar, lemon juice, and Thermflo® in saucepan and heat to boiling. 

Chill completely.

Add sour cream and yogurt to chilled dressing.

Combine dressing and fruit mixture.

Serve in large glass bowl. 

Serves 16.

Rich Flavored Apple Pie

• 4-5 Kauffman’s apples, peeled and diced
• 1 T. lemon juice
• ¼ cup sugar
• Pinch of salt
• Toss apples, lemon juice, sugar, and salt and set aside.
• 1 cup Kauffman’s apple cider
• Dash of cinnamon
• 2 T. ClearJel®
• Cook cider, cinnamon, and ClearJel® until thick. Combine with apples and pour into unbaked 9” pie shell.
• ½ cup sugar
• ¾ cup flour
• 5 T. butter

Combine sugar, flour, and butter to form crumbs.

Sprinkle on top of apples.

Bake at 425° for 10 minutes.

Reduce temperature to 350° and bake for additional 35 minutes.

Tip: Parboil apples if using firm apples in the fall.

Apples ‘n Cider Cheesecake

Crust:

• 1 cup graham cracker crumbs
• 3 T. sugar
• ½ tsp. cinnamon
• ¼ cup butter
• 3 T. pecans, finely chopped

Combine. Spread in 9” x 13” baking pan and chill.

Filling:

• 3 (8 oz.) cream cheese, softened
• ¾ cup sugar
• 1 cup sour cream
• ¾ tsp. vanilla
• Pinch of salt
• 3 eggs
• 1 cup pecans, chopped

Beat cream cheese, sugar, sour cream, vanilla, and salt until smooth.

Add 3 eggs and gently beat on low speed until combined. Pour over crust and top with pecans.

Topping:

• 3-4 Kauffman’s apples, peeled and diced
• 1 T. lemon juice
• ¼ cup sugar
• Pinch of salt

Toss apples and lemon juice. Add sugar and salt. Note: If using crisp fall apples, parboil them for 5 minutes to soften. Set aside.

• 1 cup Kauffman’s apple cider
• 2 T. ClearJel®
• Dash of cinnamon

Combine and cook till thickened. Add to diced apples. Spread over filling.

Bake at 350° for 45 minutes. Open oven door and cool in oven.

Servewith whipped topping (optional).

Note: Set the pan of cheesecake in a pan of water to bake. This will prevent the cheesecake from cracking.

Cider Granola

• 8 cups rolled oats
• 1 cup raw sugar
• 1 cup oil
• Choice of nuts & seeds
• 1 cup Kauffman’s apple cider

Mix rolled oats and sugar.

Add oil, toss well, and let stand until oil, toss well, and let stand until oil has permeated the oats.

Add nuts, seeds, and cider and toss well.

Spread on two jelly roll pans. 

Bake at 215° for 1 hour. 

Remove and toss. 

Switch pans on the oven racks for even browning.

Bake 1 more hour and turn oven off. 

Allow granola to cool in oven for complete drying.

Pork Chop Pear Skillet 

• 4 pork chops
• 2 T. oil
• 4 T. pineapple juice
• 4 T. honey
• 4 T. water
• 3 tsp. lemon juice
• ¼ tsp. salt
• Dash pepper
• Dash ginger
• 2 medium Kauffman’s fresh and ripe pears, sliced

In skillet brown pork chops in oil. Transfer to baking dish. Combine pineapple juice, honey, water, lemon juice, and spices.

Stir in pears. Pour this mixture over pork chops. 

Bake at 350° for 1 hour. 

Drain juice and thicken with 1½ tsp. cornstarch.

Serve sauce over pork chops.