Apple Recipes from Tehachapi California

This little self-published book from 1979 was well used as many pages are full of stains. I presume the recipes on those pages must have been good because it looks like more than one time use stains :).

There is some history of the area also. In 1876 a Bakersfield nursery man filled "some large orders of fruit trees to be planted in the valley." Large quantities of trees were shipped to Tehachapi from Fresno nurseries in 1890. In the 1920's all the region's fruit was shipped from the railroad depot to New York and other Eastern markets. By the 30's there was a large drop off in production but the industry was revitalized in the 50's.

The names and addresses of seven apples growers are given in the book and a number of them provided recipes for the book.

I have noticed a lot of no sugar added pies at grocery store recently. This is the book's Natural Apple Pie recipe:

Natural Apple Pie

1 pastry shell and top crust

5 cups raw apple slices

1 6-oz. can frozen apple juice concentrate (undiluted)

2 tablespoons cornstarch

1/4 teaspoon salt

1 teaspoon rum or rum or vanilla extract

1 teaspoon cinnamon

Dash nutmeg

2 tablespoon margarine

Mix cornstarch and some of the apple juice. Heat other juice in pan and add cornstarch mixture. Cook until thick. Pour over apples. Mix. Put apple mixture into unbaked crust (9"). Dot with butter or margarine and sprinkle on spices. Cover with top crust. Drizzle with honey, if desired. Bake at 400 degrees for 40 to 50 minutes.

This recipe is from one of the stained pages:

Autumn Apple Bread

1/4 cup shortening

2/3 cups sugar

2 eggs, well-beaten

2 cups sifted flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon salt

1-1/2 cups grated raw apple

1 tablespoon grated lemon peel

1 cup walnuts, chopped

Cream shortening and sugar until light and fluffy. Beat in eggs. Mix and sift flour, baking powder, baking soda, and salt. Add alternately with grated apple to egg mixture. Stir in lemon peel and nuts. Batter will be stiff. Fill pans about three-quarters full. Bake in greased and floured loaf pans, 8x5x2-inches, at 350 degrees for 50 to 60 minutes. Do not slice until cold.

This recipe is for a rather different applesauce cake. I would make in in a bundt pan though.

Choco-Applesauce Cake

2-1/2 cups sifted flour

1/2 teaspoon baking soda

6 squares semi-sweet chocolate

1 cup canned chocolate syrup

1 teaspoon vanilla extract

1/2 teaspoon almond extract

1 cup butter or margarine

2 cups sugar

4 eggs

1-1/2 cups applesauce homemade or purchased

1/2 cup walnuts, chopped

Grease and flour a 10-inch angel food cake pan. Sift flour and baking soda together. Melt chocolate in small pan over low heat and stir in chocolate syrup, vanilla and almond extracts. Cool. Cream together butter or margarine and sugar in large bowl. Add eggs, one at a time. Add cooled chocolate mixture. Stir in flour, in quarters, and add applesauce alternately. Fold in walnuts and turn into pan and bake at 325 degrees for 1 hour 35 minutes (or until straw in center comes out clean). Cool in pan for 15 minutes, then turn out on wire rack to completely cool.

Freezer Recipe- Apple Cinnamon Crumb

Somewhere I picked up an over 600 page book on preserving food. It is: Stocking Up How to Preserve the Foods You Grow Naturally by Carol Hupping Stoner, 1977. This book has info on just about everything- fruits, vegetables, dairy, meats and fish, nuts, seeds and grains.
This recipe reminds me of a dessert we use to have in the grade school lunch room. It was a layered cup of cooked apples and crumbs, but it was served at room temperature.

Apple Cinnamon Crumb

1 pound cooking apples, peeled, cored and sliced

1 to 2 tablespoons water

1 tablespoon honey

1/4 cup raisins (if desired)

2 tablespoons butter

1 teaspoon cinnamon

1/4 cup finely chopped walnuts

1/4 cup whole-wheat bread crumbs (or wheat germ or bran)

3 tablespoons honey

Cook apples with water and 1 tablespoon honey until soft. Mash lightly. Add raisins.
Melt butter in a saucepan, and add cinnamon, chopped nuts and bread crumbs. Brown gently. Add 3 tablespoons honey.

Layer the crumbs and mashed apples in a foil pie plate, beginning and ending with the crumbs. Press down lightly. Cool quickly. Freeze. Wrap, label, seal, and date. Return to freezer.

When ready to serve: Preheat oven to 350 degrees. Remove wrapping and bake for about 1 hour until crisp and golden brown. Serve hot with whipped cream, ice cream, or yogurt. Makes 4 to 6 servings.

Cranberry-Apple Pie- Ann Pillsbury's Baking Book

This recipe comes from Ann Pillsbury's Baking Book. This is a Pocket Books, small paperback book size edition. The copyright is 1950 for the text and 1961 for this edition. It amazes me how many recipes they could fit in to these small size editions. I have quite a few of them and they all have hundreds of recipes.The comment on this recipe is "After testing this pie in our kitchen, we can't help feeling that apples and cranberries belong together.

Cranberry-Apple Pie

Pastry for a 2 crust pie
4 cups sliced apples, pared
2 1/2 cups cranberries
1/2 cup water
1 3/4 cup sugar
2 tablespoons cornstarch
1/4 teaspoon salt
1 tablespoon orange rind
2 tablespoons butter
Cook the apples in the water until partially tender. Combine the sugar, cornstarch and salt. Blend with the apples. Add the cranberries and orange rind and cook until apples are tender and cranberries start to pop. Blend in butter. Cool. Line a 9-inch pie pan with half of the pastry. Turn the filling into the pan. Roll and cut the rest of the pastry into strips. Place the strips in a lattice pattern over the filling; seal edges and flute. Bake in 435 degree oven for 25 to 30 minutes.

Apple Mallow Crisp- Discover Brunch

It is almost the time of year when people start thinking about the ubiquitous sweet potato casserole topped with marshmallows. This recipe is also topped with marshmallows and sounds quite delicious. It comes from the 1977 book Discover Brunch. The author says this: "This looks lovely topped with golden miniature marshmallows. Easily prepared. Serves 6."

Apple Mallow Crisp

4 cups sliced and peeled apples

1/4 cup raisins

1/4 cup water

3/4 cup flour

1/2 cup sugar

1 teaspoons cinnamon

1/4 teaspoon salt

1 stick butter

1 1/2 cups miniature marshmallows

Place apples, raisin and water in 10x6-inch baking dish. Combine flour, sugar, cinnamon and salt. Cut in butter until mixture resembles coarse crumbs, sprinkle over apples. Bake at 350 degrees. 35-40 minutes or until apples are tender. Sprinkle evenly with marshmallows Broil until lightly browned.

Foil Cooking- Big Boy Barbecue Book

These recipes are from the classic Big Boy Barbecue Book copyright 1957. I remember my parents had a copy of this when I was a kid.

This first recipe is a quick way to cook shrimp. I guess if you are barbecuing steaks you could use this to turn it into surf n turf.

Barbecued Shrimp

2 pounds raw shrimp

1/2 cup butter

1 large garlic clove, minced

1/2 teaspoon salt

1/4 teaspoon coarse, freshly ground black pepper

1/2 cup minced parsley

Peel and devein shrimp. Cream butter; add remaining ingredients and stir to mix well. Tear off six 9" strips of heavy duty aluminum foil. Fold each in half to make a 9" square. Divide shrimp equally on pieces of foil. Top each with 1/6 of butter mixture. Bring foil up around shrimp and twist tightly to seal. Knock the gray ash off the briquets. Place shrimp on briquets; barbecue 5 minutes. Makes 6 serving

Stuffed Green Peppers

Cut a slice from the stem end of 8 green peppers; remove white ribs and seeds. Place each on a double thickness of heavy duty aluminum foil. Fill with canned chili beans. Top each with 1 tablespoon ketchup. Wrap securely in foil. Barbecue on briquet's about 15 minutes or on grill about 30 minutes. Turn once during barbecuing.

Barbecued Party Apples

Core large baking apples. Pare a third of the way down from stem end. Place each on a double thickness of heavy duty aluminum foil. Fill centers with a mixture of sugar and cinnamon. Brush peeled surfaced with pink-tinted light corn syrup and put about 1/2 tablespoon butter on each. Wrap very securely in foil. Barbecue 1 hour on grill or 25 to 30 minutes on briquets. Apples are done if they feel soft when gently pressed with a potholder.

Apple Crisp- Nitty Gritty- No Salt No Sugar No Fat

This recipe is from one of my Nitty Gritty Books- No Salt No Sugar No Fat Cookbook revised 1982 edition. It has a lot of tips and hints and quite a few good sounding recipes.

Apple Crisp
Crust
1 cup rolled oats
1 cup whole wheat flour
1/2 cup Grape Nuts cereal
1 teaspoon cinnamon
1 cup unsweetened apple juice
Filling
2 cups slice apples
1/2 cup raisins
1 cup unsweetened apple juice
1 to 2 teaspoons cinnamon
1 tablespoon lemon juice
2 teaspoons cornstarch or arrowroot
To make crust, combine dry ingredients. Stir in apple juice until mixture holds together. Press half of mixture in bottom and up sides of a non-stick 9-inch pie pan. Bake at 350 degrees for 5 minutes. Save remaining crust for topping. To make filling, combine all ingredients in a medium-sized saucepan. Bring to a boil and simmer about 10 minutes. Apples should be only slightly tender. Remove apples and raisins with a slotted spoon and place in pie shell. Increase heat and continue cooking sauce until it thickens. Pour sauce over apples and raisins. Crumble remaining crust over filling. Bake in 375 degree oven for 30 minutes. Makes 6 to 8 servings.

Apple Crisp Quickie- Creative Cooking in 30 Minutes

Last week I made a Apple Cobbler and I thought the topping was too thick. Next time I will try this one is from Creative Cooking in 30 Minutes by Sylvia Schur copyright 1975.
Apple Crisp Quickie
4 apples, green or red
2 tablespoons butter
2 tablespoons raisins
1/2 cup brown sugar
3/4 cup flour (or 1/2 part oatmeal)
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/3 cup butter
Preheat oven at 350 degree. Peel and slice apples. Heat butter in oven-proof skillet, add apples and raisins. Cook, turning occasionally, about 2 minutes, until apples become glazed. Meanwhile, blend remaining ingredients, using fork or finger, to make a crumbly mixture. Sprinkle crumbs over apples, then pat down to cover evenly. Bake about 15 minutes, until crumbs are crisped and brown. Makes 4 to 6 servings.

Cottage Cheese Apple Pie- Arden Cookbook

Arden Cookbook published by Arden Farms Co. a California dairy company looks like it was probably published in the early 60's but it is undated.The company had home delivery.The intro to the booklet states: "Here is a cookbook designed for you and and our western way of living. We hope that many pleasant hours of eating and fun will be yours. May it's use make life a little more enjoyable." It not surprisingly features a lot of dairy recipes. The following recipe seems like an unusual use for cottage cheese.

Cottage Cheese Apple Pie

1 1/2 cups apples, sliced thin

1/4 cup sugar

1/4 teaspoon cinnamon

1/4 teaspoon nutmeg

Pastry Shell

1/2 cup sugar

1/8 teaspoon salt

2 Arden Eggs, slightly beaten

1/2 cup Arden Cream and

3/4 cup Arden Milk scalded together

1 teaspoon vanilla

1 cup Arden Flavor Fresh Cottage Cheese

Combine apples, sugar and spices. Pour into pastry-lined pie tin. Bake in 425 degree oven 15 minutes. Meanwhile add sugar and salt to eggs, combine with hot milk and cream. Add vanilla and cottage cheese. Pour over apple mixture. Continue baking in a 350 degree oven for 40 minutes, or until mixture sets and is a delicate brown.

The Spice Book- Cinnamon Fruit Muffins

Today I went to a friends of library book sale. I almost forgot about it and didn't get there until noon but they still had a lot of books left. I found some books and went to the sales table and one of the volunteers said "did you look back there?". They had another table on the other side of their cabana which looked like a work area so no one had looked there. One box still had the lid on so I opened it and wow lots of very nice hardback cookbook for $1 each. The prize was a huge cookbook containing 1,400 recipes called The Spice Cookbook by Avenelle Day and Lillie Stuckey, published in 1964 by the David White Company. It starts off with detailed information on the spice trade and descriptions and uses for many spices. It has lots of very charming pen and ink illustrations like the one above. Here are two muffin recipes:

Cinnamon Applesauce Muffins
2 cups flour
1/4 cup sugar
3 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
2 eggs, beaten
1 cup milk
1/2 cup applesauce
1/4 cup shortening, melted
1/2 cup chopped dates or raisins
1 tablespoon melted butter
2 tablespoons sugar
1/2 teaspoon ground cinnamon
Sift first five ingredients together into a mixing lowl. Combine eggs, milk, and applesauce and stir into the flour mixture, using 14 strokes. Then, stir in shortening and dates, using only 8 to 10 strokes. Fill well-greased muffin pans 3/4 full. Bake in a preheated 400 degree oven 27 minutes or until done. remove from pan. Dip tops in melted butter and then into t he 2 tablespoons sugar mixed with 1/2 teaspoon of cinnamon. Serve hot with butter.

Cinnamon-Banana Muffins
2 cups flour
1 teaspoon salt
2 teaspoons baking powder
1 1/2 teaspoons ground cinnamon
1/3 cup sugar
1 large egg, well beaten
1 cup milk
1/4 cup shortening, melted
1 cup mashed, fully-ripe bananas
1/4 teaspoons ground cinnamon
Sift together into a mixing bowl first 5 ingredients. Combine egg, milk, and shortening. Add to dry mixture. Add mashed bananas and stir only until all ingredients are blended. Batter will be lumpy. Fill greased muffin tins 3/4 full. Combine 1/4 teaspoon cinnamon and 1 tablespoons of sugar. Sprinkle over top of each muffin. Bake in a preheated hot oven 425 for 20 to 25 minutes

Deep-Dish Apple Pie- Metropolitan Cook Book

This is from the 1964 edition of the Metropolitan Cook Book. These cookbooks are known for their happy face food illustrations. The cookbook is full of them and they are really cute. But I am a big fan of anything cute.
Deep-Dish Apple Pie
6 tart apples
1/2 cup sugar
1/2 cup brown sugar
1/2 teaspoon nutmeg
Grated rind of 1 lemon
Grated rind of 1 orange
3 tablespoons butter or margarine
Recipe for 1 crust pie

Set oven for hot 400 degrees. Pare and core apples; cut in eighths. Place in a greased 8x8x2-inch baking dish. Combine sugar, brown sugar, nutmeg, lemon and orange rinds. Sprinkle over apples. Dot with butter or margarine. Roll out pastry; adjust over apples. Prick with a fork. Bake 50 to 60 minutes. Makes 6 servings.

Apple Recipes- Meat Recipe Rally

The Meat Recipe Rally copyright 1958 has meat recipes has the title suggests but also has a variety of other recipes. This pie sounds good.

Swiss Apple Pie

1 unbaked 9-inch pie crust

1/3 cup granulated sugar

1/4 cup brown sugar

1/4 teaspoon salt

2 tablespoons flour

5 cups very thinly sliced apples

2/3 cup cream

1/8 teaspoon cinnamon

Mix together sugars, salt and flour. Add apples. Put apple mixture into unbaked pie shell. Pour cream over apples. Sprinkle with cinnamon. Bade in a 375 degree over 50 to 60 minutes, or until apples are tender.

This one sounds good also but I doubt anyone would use lard nowadays.

Apple-Peanut Squares

2 1/2 cups sifted enriched flour

1 teaspoon baking powder

1 teaspoon salt

1 teaspoon soda

1/2 cup lard

1 cup granulated sugar

1/2 cup brown sugar, packed

2 eggs

1 cup milk

2 cups coarsely grated apples

1/2 cup coarsely chopped peanuts

2 tablespoons brown sugar, packed

Whipped cream, if desired

Line a 9 1/2x13x2-inch baking pan with waxed paper. Sift together flour, baking powder, salt and soda. Cream lard, and sugars until light and fluffy. Beat in eggs, one at a time. Add sifted ingredients alternately with milk, mixing thoroughly after each addition. Fold in apples and pour batter into baking pan. Mix together peanuts and 2 tablespoon brown sugar. Sprinkle evenly over batter. Bake in a 350 degree oven 50 to 55 minutes. Cut into 15 pieces. Top with whipped cream, if desired.

This main dish also uses apples.

Beef and Apple Birds

1 beef round steak, cut 1/2 inch thick

1/2 cups flour

1 1/2 teaspoons alt

1/4 teaspoon pepper

1 1/2 cups soft bread crumbs

1/4 cup raisins

1/4 cup finely chopped celery

1 cup chopped apple

2 teaspoons prepared mustard

1/2 teaspoon sage

1/2 teaspoon salt

1 tablespoon apple juice

3 tablespoons lard or drippings

1 cup apple juice

Mix together flour, 1 1.2 teaspoons salt and pepper. Pound seasoned flour into steak. Cut steak into 5 or 6 servings. Mix together crumbs, raisins, celery, apple ,mustard, sage, 1/2 teaspoon salt and 1 tablespoon apple juice. Place about 1/3 cup apple mixture on each piece of steak and roll like a jelly roll. Fasten with wooden picks or skewers. Brown meat slowly in lard or dripping. Pour off drippings. Add 1 cup apple juice. Cover tightly and cook slowly for 1 1/2 hours or until meat is tender. Thicken cooking liquid for gravy, if desired. 5 to 6 servings.

Ginger Apple Pudding- World Scope Encyclopedia

The above photo in the inside cover of the World Scope Encyclopedia cookbook that I mentioned in the previous post. This is another frugal apple recipe.
Ginger Apple Pudding
1/4 cup sugar
1/4 cup water
3 apples, sliced
1/3 cup sugar
1 1/2 cups flour, sifted
1 teaspoon soda
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon cloves
1/2 teaspoon cinnamon
1/2 teaspoon salt
1 egg
1/2 cup molasses
1/2 cup hot water
1/4 cup shortening, melted
Combine 1/4 cup sugar and water to make syrup. Cook apples in syrup till half done. Drain off extra syrup and spread apples over bottom of well-greased square cake pan. Sift together dry ingredients. Add egg, molasses and hot water. Beat well. Add melted shortening, beat well, and pour batter over apples. Bake in a moderate 350 degree oven 40 minutes. Pour extra syrup over top.

Old Fashioned Apple Brown Betty- World Scope Encyclopedia

This recipe is from a cookbook that was part of The World Scope Encyclopedia published in 1949. The recipe states " This is an old, old recipe which has been used for years by thrifty housewives who had extra bread crumbs on hand." So now it is an old, old, old, recipe.
Apple Brown Betty
4 tart apples
1 cup stale bread crumbs
2 to 4 tablespoons butter, melted
1/2 cup soft brown sugar
1 teaspoons cinnamon
1 teaspoon grated lemon rind
1 tablespoon lemon juice
1/4 cup boiling water
Core, pare, slice apples. Mix bread crumbs, butter, sugar and spice.
grease a casserole and place layer of sliced apples on bottom. Sprinkle with crumb mixture, then another layer of apples, and so on until ingredients are used up. Cover top with crumb mixture. Mix lemon rind, lemon juice and boiling water. Pour over apple mixture. Cover casserole and bake in 350 degree oven 30 minutes, or until apples are tender. Remove cover for last 5 minutes of baking. Serve with cream, or hard sauce.

Apple Spice Cake- The Golden Fluffo Cookbook

This vintage recipe is from Creative Cooking Made Easy- The Golden Fluffo Cookbook. The book is copyright 1956 and Golden Fluffo was a golden-yellow shortening. I suppose you could use the butter flavored Crisco if they still make that. This recipe is frugal also because it only calls for 1/2 cup of nuts. A lot of apple cake recipes call for more nuts.
Apple Spice Cake
2 cups sifted flour
1 teaspoon soda
1 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon cloves
1/2 cup Fluffo
3/4 cup light brown sugar
2 eggs
1 teaspoon vanilla
1 cup grated raw apple
1 tablespoons vinegar plus water to make 1/2 cup
1/2 cup chopped nuts
Combine flour, soda, salt and spices. Blend Fluffo, brown sugar, eggs and vanilla Add flour mixture alternately with grated apple and water. Stir in nuts. Spread in prepared loaf pan and bake at 350 degrees for 1 hour.

Caramel Apple Pudding- TV Guide Kraft Ad

This is another recipe from the Kraft pull out in a 1984 TV Guide. Now that fall is almost here it is time to think about apple recipes. Caramel just seems made to go with apples.
Caramel Apple Pudding
28 Kraft Caramels
1/4 cup water
4 cups bread cubes
4 cups peeled apple slices
5 eggs, slightly beaten
2 cups milk
1/4 cup sugar
1 teaspoon vanilla
1/4 teaspoon salt
1/4 teaspoon cinnamon
Melt caramels with water in saucepan over low heat. Stir occasionally until sauce is smooth.
Place bread cubes in greased 11 3/4x71/2-inch baking dish. Top with apple slices. Combine eggs, milk, sugar, vanilla, salt and cinnamon; pour over apples. Cover with caramel sauce. Set dish in large pan on oven rack; pour in boiling water to 1/2 -inch depth. Bake at 325 degrees, 1 hour and 20 minutes or until knife inserted halfway between center and outside edge comes out clean. Serve hot or cold. 8 to 10 servings.