Apple-icious Ideas

  • Visit North Central

So you’ve visited local orchards and filled baskets or bags of luscious-looking (and tasting) fruits. Now comes the question: What are you going to do with them all?

Of course, the family will be biting right into some — maybe before you even get home. Some will sit in a bowl on the table, providing tasteful autumn décor for your kitchen, a reminder of your country tour.

And then … what? We have the answer for you! Here are a pair of recipes from local chefs to help you turn those fabulous fruits into tasty tidbits to tempt your palate. Don your apron, get out your favorite mixing bowl, and enjoy! §A moist and delicious quick bread that you can make with fresh apples!

The Kitchen Garden Apple Raisin Nut Bread

Apple Raisin Nut Bread

4 eggs
1 ¼ cups vegetable oil
1 tablespoon vanilla
3 cups chopped apple
s2/3 cup raisins
1/2 cup chopped walnuts
2 ½ cups sugar
3 cups four
2 teaspoons cinnamon
1 ½ teaspoons salt
1 ½ teaspoons baking soda
1/2 teaspoon cloves
1/2 teaspoon baking powder

Preheat oven to 350.Grease and four two loaf pans. In a large bowl, add chopped apples, sugar, eggs, oil, vanilla, raisins, and nuts. Stir well. In a separate bowl, mix dry ingredients together well. Add dry ingredients slowly to wet ingredients. Mix them just until there are no dry ingredients visible. Don’t overmix. Pour batter into two greased loaf pans. Bake until a toothpick inserted in center comes out clean.

Cool in pan for about 10 minutes, remove from pan to finish cooling on a rack.


Joyce Dossett
The Kitchen Garden
268 Baldwinville Road
Templeton, MA

The Bull Run - Hot & Crispy Cinnamon Applee ggroll With Apple Pie Ice CreamHot & Crispy Cinnamon Apple Eggroll With Apple Pie Ice Cream 

Serves 6-8

Sauté together approximately 10 minutes
4 cups diced peeled Honeycrisp Apples
1 cup granulated sugar
1 tablespoon lemon zest
Juice of 1/2 lemon
2 tablespoons unsalted butter
Mix all to a paste, add to above while a slow boil until thickened, set aside to cool
2 tablespoons cornstarch
1 tablespoons cinnamon
1/2 cup cold water

8 Nasoya Eggroll Wrappers
1 large egg
Separate wrappers and lay out flat
Brush with beaten egg.
Divide apple filling amongst wrappers, fold corners in and roll up tightly.
Fry Eggrolls till golden, drain on paper towels, then roll in cinnamon sugar.

To Serve:
Slice Hot Cinnamon Apple Eggroll at a bias, lay over Scoop of Apple Pie Ice Cream, drizzle with Caramel Sauce & Fireball Whiskey.


Pastry Chef Denyse Corio
The Bull Run
215 Great Road
Shirley, MA