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.

Lots of pie

The ad man that thought up this 60's ad really got a lot of bang for their clients budget. Ten recipe suggestions in one ad! The variety of colors really draws your eye to the ad too.

The ideas aren't very inspired but there sure are a lot of them. The fruit cocktail slice description is: "Put drained fruit cocktail in it, glaze with thickened syrup and it's Fruit Salad Pie." No thanks.

I didn't realize that ready made crumb pie crusts had been around for so long. The recipe I like to use with one is this:

Pina Colada Pie

2 containers (8 oz. each) pina colada yogurt

1 container (8 oz.) Cool Whip whipped topping, thawed

1 large can crushed pineapple, well drained

1 9-inch graham cracker crumb crust

Fold yogurt into whipped topping, blending well; fold in pineapple. Spoon into crust. Freeze until firm, 4 hours or overnight. Remove from freezer 30 minutes before serving and keep chilled in refrigerator.

Vintage Better Homes & Gardens Christmas

I knew I had a vintage BHG issue and figured I would have to dig to find it. Lucky me I stumbled across it with out really looking. It is the December 1942 edition and is full of wonderful vintage ads and recipes. Here are two of the recipes:

Prune-Walnut Pie
2 1/2 cup pitted cooked prunes, well drained
1/4 cup prune liquor
2 tablespoons lemon juice
2 tablespoons butter
1/2 cup chopped nut meats
2/3 cup sugar
1 tablespoon flour
1/4 teaspoons salt
1/2 teaspoon cinnamonChop prunes coarsely. Add prune liquor, lemon juice, melted butter and nut meats. Mix sugar, flour, salt, and cinnamon' add to prune mixture. Pour into 9-inch pastry-lined pie pan. Adjust top crust; flute edge, Bake in hot oven 450 degrees 10 minutes, then in moderate oven 350 degrees 30 to 35 minutes. Serve slightly warm.

Fig-Marmalade Pudding
1/2 cup shortening
1/3 cup brown sugar
1 beaten egg
2 1/4 cups flour
1/2 teaspoon salt
3 teaspoons baking powder
3/4 cup milk
1 cup chopped dried figs
1 cup orange marmalade
Thoroughly cream shortening and sugar. Add egg and beat well. Sift dry ingredients; add to creamed mixture alternately with milk. Add figs and marmalade; blend well. Pour into greased and floured 8-or 9-inch tube pan Bake in slow oven 325 degrees 1 hour. Serve with hard sauce.

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.

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.

Chocolate Fudge Pie- Borden's Eagle Brand

This recipe is from a 1956 Borden's Eagle Brand booklet. It has 70 "Magic Recipes", the puddings, custards, pies, and candies, but it also has quite a few cookie recipes. I love this retro photo, the cherries with stems are great.

Magic Chocolate Pie
1 baked 8-inch pastry pie shell, cooled
1 1/3 cups (15 oz. can) Eagle Brand
2 squares (2 oz.) unsweetened chocolate
1/3 teaspoons salt
1/2 cup hot water
1/2 teaspoon vanilla extract
1/2 cup Borden's Heavy Cream, whipped
In top of double boiler put Eagle Brand Sweetened Condensed Milk, chocolate and salt. Heat over rapidly boiling water, stirring constantly, until mixture is very thick. Gradually stir in water, keeping mixture smooth. Continue cooking, stirring often, until mixture thickens. Remove from heat. Stir in vanilla extract. Pour into pie shell. Cool at room temperature about 1/2 hour. Refrigerate at least 3 hours. Just before serving garnish with whipped cream.

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.