Peanut Butter Apple Dip

Tap into the kid inside when you try this dip. Packed with protein, it’s a filling treat. You can adjust the sugar and milk according to taste.

1 (8 oz.) package cream cheese, softened
1 c. creamy peanut butter
1 c. packed brown sugar
1/4 c. milk
3 apples

Mix cheese, peanut butter, sugar and milk well with a mixer. Set aside in serving bowl. Cut apples into wedges and serve with dip.

Easy Apple Dumplings

It’s not the fall season without apple dumplings. You can get some old-fashioned ones at the Georgia Apple Festival in Ellijay during the second and third weekends of October. But, if you can’t make that, try these super-easy temptations at home to satisfy your cravings.

2 large Golden Delicious apples, cored and peeled
2 (10 oz) cans crescent roll dough
1 c. butter
1 ½ c. sugar
1 tsp. cinnamon
12 oz. lemon-lime soda

Preheat oven to 350° F. Grease a 9”x13” baking dish. Cut each apple into 8 wedges and set aside. Separate the crescent roll dough into triangles. Roll each apple wedge in the dough, starting at the small end. Pinch to seal and place in the baking dish. Melt butter in a small saucepan and stir in sugar and cinnamon. Pour over dumplings. Then, gently pour soda over dumplings. Bake for approximately 40 minutes or until dumplings are golden brown.

Apple Pie in a Jar

Golden Delicious or Stayman apples are best with this recipe. They cook up sweet and not too mushy. If you’ve got a lot of apples to use, these jars make excellent gifts at Christmas.

7 quarts apples, sliced
1 c. cornstarch
4 ½ c. sugar
1 ½ tbs. apple pie spice
3 tbs. lemon juice
10 c. hot water

Loosely pack apple slices into sanitized quart jars and set aside. In a large pot, mix cornstarch, sugar and spice together. Add lemon juice and water. Bring to a boil and cook until thick. Pour over apples in the jars, being careful not to get on the rims. Seal with sanitized lids and rings. Set in a water bath canner with boiling water and can for 30 minutes. Let cool completely before storing.

Black Walnut Apple Cake 

(Please note: This is the correct version of this recipe. Disregard the version in the printed magazine).
Memories of church homecomings and family reunions will come when you try this cake. Just like grandma used to make, it’s got that old-fashioned taste that takes us home with each bite. God bless the cook that came up with this cake.

1 c. applesauce
2 c. sugar
4 eggs
1 c. milk
1 tbs. vanilla
½ tsp. lemon flavoring
3 c. self-rising flour
1/2 c. walnuts

Preheat oven to 350° F. In a large bowl, cream together applesauce and sugar. Add eggs individually, mixing thoroughly after each one.  Add milk, vanilla and lemon flavoring. Slowly add flour and mix well. Pour into greased and floured round cake pans and bake for 25 minutes or until done.

Old Fashioned Cream Cheese Frosting

2 (8 oz.) packages cream cheese, softened
1/2 c. butter, softened
1 tsp. butternut flavoring
2 c. sifted confectioner’s sugar 

In a medium bowl, cream together the cream cheese and butter until creamy. Mix in flavoring, then gradually stir in the confectioners' sugar. Store in the refrigerator after use. Hint: If you want chocolate cream cheese frosting, add ¼ c. cocoa to this recipe at the end.

Apple Brownies

Simply sinful. That’s the best description for these brownies. They’re so moist, it’s like melting butter in your mouth. We suggest doubling the recipe…and inviting us.

1 c. all-purpose flour 

1 tsp. baking powder
1/4 tsp. salt
1/4 tsp. ground cinnamon
1/4 c. applesauce
1/2 c. packed brown sugar
1/2 c. white sugar
1 egg
1 tsp. vanilla extract
3/4 c. chopped apple
1/2 c. finely chopped walnuts
2 tbs. white sugar
2 tsp. ground cinnamon 

Preheat oven to 350° F. Grease a 9”x9” pan. Sift together flour, baking powder, salt, and 1/4 teaspoon of cinnamon. Set aside. In a large bowl, mix together applesauce, brown sugar, and 1/2 cup of white sugar until smooth. Stir in the egg and vanilla. Blend in the flour mixture until just combined then stir in the apples and walnuts. Spread the mixture evenly into the prepared pan. In a cup or small bowl, stir together the remaining cinnamon and sugar; sprinkle over the top of the bars. Bake for 25 to 30 minutes or until done. Be careful not to overcook. Finished bars should spring back when touched. Cool completely and cut into squares. Eat plain or top with a glaze of your choice.

Apple Torte

Just like my little niece, this apple torte is pretty and presentable all the time. It’s super easy to make and looks like something that came out of a bakery. 

1/2 c. butter, softened
1 c. sugar, divided
1 c. flour
1 (250 g) package Cream Cheese, softened
1 egg
1/2 tsp. vanilla
1/2 tsp. ground cinnamon
4 Golden Delicious apples, peeled, sliced
1/4 c. sliced almonds 

Heat oven to 425° F. Beat butter and 1/3 cup of the sugar in small bowl with electric mixer on medium speed until light and fluffy. Add flour and blend well. Spread onto bottom and 1 inch up the side of 9” springform pan. Then, beat cream cheese and 1/3 cup of the remaining sugar in same bowl on medium speed until well blended. Add egg and vanilla, blending well again. Spread evenly over crust. Combine remaining 1/3 cup sugar and the cinnamon in a large bowl. Add apples and toss to coat. Spoon over cream cheese layer and sprinkle with almonds. Bake 10 minutes, then reduce temperature to 375 degrees F. Continue baking 25 minutes or until center is set. Cool completely on wire rack. Loosen torte from rim of pan. Cover and refrigerate 3 hours before serving. 

Breakfast Apple Pie

Super simple with only four ingredients, this pie is easy enough to make the night before and set aside for an easy morning breakfast. It serves well with a side of eggs and toast or simply by itself.

1 lb. ground sausage
1 (15.25 ounce) can apple pie filling
1 (9 in.) unbaked pie crust
1 (8 oz.) package shredded Cheddar cheese

Preheat oven to 350° F. Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and combine with apple pie filling. Transfer to pie crust and top with cheese. Bake in preheated oven for 25 to 30 minutes or until pie crust is golden brown.