Apple Day Recipes

Just in case you missed them, here they are:

Apple Day recipes

Mrs Cameron’s Apple Chutney. Makes 5lb of chutney
(My mother-in-law’s recipe – no metric amounts – she is 89)
You need:
2lb cooking apples peeled and cored
½ lb onions
½ oz salt
½ teaspoon ground white pepper
¼ lb sultanas
¾ lb brown sugar
1 pint malt vinegar (you might need a little more)
1 level teaspoon of ginger
Instructions:
Mince or finely chop the onions and apples
Add all the other ingredients and bring to the boil in a large pan
Simmer fairly vigorously for about one hour stirring frequently
If it looks like it is evaporating too much turn down the heat a bit and add a little more vinegar
It is ready when you can draw a wooden spoon across the mixture and it leaves a channel that doesn’t immediately fill with water
Pour into sterilised jars, seal and cool
Leave for at least three months in a cool dark cupboard before using
Enjoy with cold meats or cheese – great for cheese and pickle sandwiches
Viv Jones

Granny Kate's Apple Cake
You'll need:
1/4 lb each of margarine and granulated sugar;
1/2 lb of Self-raising flour.
1 lb of bramley apples, peeled, cored and sliced up.
Instructions:
Rub marg into flour and sugar until granular in texture. Add apple and mash with big wooden spoon until all stuck together. Press into shallow greased tin, sprinkle with crunchy sugar.
Leave in slow oven 140C for as long as it takes to go for a winter walk, say 1.5 - 2 hours. It should be golden brown.
Return home, remark appetising smells, and enjoy.
It has the best ratio of enjoyment to effort that I know!
Dick Warn

Apple (or Rhubarb) and Ginger Cake
You’ll need:
4 oz (110g/1 scant cup) wholewheat flour
4 oz (110g/1 scant cup) unbleached white flour
1/2 tsp bicarbonate of soda
2 tsp ground ginger
4 oz (110g) butter
4 oz (110g/2/3 cup muscovado sugar
2 fl oz (60ml/1/4 cup black treacle/molasses
2 tbsp milk
2 eggs
2 oz (55g/1/3 cup crystallized ginger
12 oz (340g/2 cups) chopped peeled apples (or rhubarb)
Instructions:
Rinse and dice into roughy 1/4 " (1 cm) pieces. (If using rhubarb, remove leaves, plus any brown areas around the 'hoof' of the stem (although the white part is fine, and indeed relatively sweet). Chop the crystallised ginger up quite finely. Mix together the flour, bicarbonate of soda and ginger powder. Add the chopped apple (or rhubarb) and ginger to this and stir.
Melt the butter in a saucepan with the sugar and treacle (or molasses). Cool slightly. Blend the milk and egg into the cooled mixture, which can then be incorporated into the flour etc. Mix well. Turn the mixture into prepared tins/s: these can be either loaf tins, or flatter tins. Both seem to work, but bear in mind that a deeper cake will take longer to cook. Make the mixture in a loaf tin not moe than about 2 " (5 cm) deep, to ensure even cooking.
Bake for 30 - 60 minutes at 180 C (350 F, gas mark 4) until cooked.
Sandra White

PARSNIP AND APPLE SOUP (Serves 4-6)
Butter or marg 1 oz (25 g)
Med-sized onion 1
Med-sized parsnips 2
Med-sized cooking apple 1
Veg stock 1pt (600 ml)
Parsley, chopped 2tbsp
Mixed herbs 1/2 tsp
Milk 1 pt (568 ml)
Salt/pepper to taste
Chop the vegetables. Melt butter in a large saucepan and sauté the vegetables and apple, stirring frequently, until the onion is transparent. Add the stock and herbs, then bring to the boil and reduce heat. Cover and simmer for 30 minutes. Add milk. Allow to cool slightly before blending in a liquidizer goblet in small quantities. Reheat to serving temperature and adjust seasoning to taste.
( From 'The Cranks Recipe Book' - Grafton Books 1985).
Ali Warn

Iain's Apple Cake
Ingredients
12oz self-raising flour
8oz margarine or butter
4oz caster sugar
4oz sultanas
loads of cinnamon
some nutmeg or allspice
1lb cooking apples, peeled, cored and cut into small pieces
3 eggs, beaten lightly
pinch of salt
icing sugar
Instructions:
1. Heat the oven to 150C. Grease and line a cake tin.
2. Sift the flour and salt together and rub in the fat to make breadcrumbs
3. Stir in the sugar, sultanas and spices. Mix in the apples and then stir in the beaten eggs. If the mixture seems a bit stiff, that's fine - the moisture and flavour comes from the apples in the baking.
4. Bake in the oven for 1½-2 hours or until a skewer when inserted into the cake comes out clean. Done.
Iain Bagnall