Apples were a frequent ingredient in old Mennonite cooking.
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Apples, Apples, Apples Everywhere, Eat them whole, or cook them pared.
We have Apple Strudel, Apple Pandowdy, Friar’s Apple Charlotte, some call it Betty, some call it Crisp, etc. They are all basically the same, and very easy to make. They all start off with apples sliced into casserole dish. Then are either topped with a crumble top (flour &/or oats), a breadcrumb top, or a biscuit dough top.
I Decided to Play
Well I decided to use a cake batter, not to have an apple cake, but apples with some cake crumbles. I filled the dishes 3/4 full with chunked apples. Poured plain prepared cake mix over the apples. Stirred it through. Sprinkled the top with cinnamon and pumpkin pie spice. Cooked about 40 minutes, at 350* until the apples were done to my liking.
It made a great breakfast, and snack, mostly baked flavored apples. 😀
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Apples, Apples, Apples Everywhere, And used in everything.
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Salads
- Apple Walnut Salad
- Beet & Apple Salad
Sweet & Sours
- Apple Sauce
- Apple Butter
- Apple & Peach Conserve
- Spiced Apples
Vegetable Dishes
- Scalloped Sweet Potato & Apple
Breakfast
- Apple Ring Fritters Apple Ring Fritters
Desserts
- Apple sauce Cake
- Apple Dumplings – whole apple with biscuit dough
- Apple Strudel – sliced into casserole, crumble top
- Apple Pandowdy – sliced into casserole, biscuit dough top
- Friar’s Apple Charlotte – sliced into casserole, breadcrumb top
- Schnitz Pie (dried apples)
- Apple Butter Pie
- Apple Crumble Pie Apple Crumble Pie
Main Dishes
- Schnitz Un Knepp – Ham with dried apples
- Rote Kraut
- Sauerkraut
Beverages
- Apple Cider
and last but not least Scrapple – No, just kidding 😀
What are some of your families recipes?
Take Care, Thanks for stopping by. – OmaEagle
I hope you join me on my journey, as I recount many things from my past, and explore the many other creative possibilities in my future. – OmaEagle
Oma Eagle 