Apple-Pear Praline Pie
This picture-perfect pie takes more than a flaky crust. "The key to this pie is the apples you use," says Mary Schrier of Cumberland, Iowa, who got this recipe from an old, handwritten family recipe book. She suggests not using Red Delicious apples. Instead, make this with Granny Smith, Jonathan or any sweet-tart heirloom apples.
So-Easy Apple Butter
Store extra jars of this spread to give as hostess gifts, suggests Michele Lowe of Dublin, Ohio. Serve the butter with cheese and crackers. "I was thrilled when I found this idiot-proof recipe for apple butter," Michele says. "I like it because I don't have to spend all my time in the kitchen. I can get a few things done while the apples are cooking in the Crockpot."
Streusel Apple Bread
A touch of lemon, chopped cranberries and walnuts make this quick bread seem like coffee cake. Norma Hendricks of Hopedale, Illinois, likes to serve this for dessert. "I made this by combining a couple of recipes 35 years ago," Norma says. "I think I started with a cranberry bread, but most of my kids don't like cranberries. Then I saw an apple bread recipe, and I thought streusel would be good on top." Norma learned her baking skills from her late mother, Marie Litwiller, whose peanut butter cookie bars appeared in Midwest Living's April 1991 issue.
Single-Serving Caramel Apples
Flaky pastry and baked apples become absolutely irresistible when combined with caramel and a hint of brown sugar. Joan Wagner from Overland Park, Kansas, considers this her easy-entertaining recipe. "You can make these up to six hours ahead and cover them with plastic wrap, so the puff pastry doesn't dry out," she says. "The desserts can bake while your coffee is brewing." When Joan moved from Colorado to Kansas, she was surprised by the variety of great local fruits, including an orchard of wonderful cooking apples 25 minutes from her house.
Danish Pastry Apple Bars
One of her students shared this recipe long ago with Gail Michael of West Lafayette, Indiana. "These were in the lunch box of one of my first-grade students in the fall of 1974," Gail recalls. She's baked many batches of these apple bars since then. It's like apple pie in a baking pan.
Missouri Apple Soup
Nancy Rudolph of St. Louis found the ideal balance of curry powder to apple in this creamy soup she makes with Missouri apples. "This is easy and quick to make," she says. "And it's perfect for those first few chilly fall evenings. I like to serve it with a grilled smoked Gouda sandwich for a satisfying meal." Nancy also likes this soup served cold.
Sweet Potato-Cranberry Cake
"I love this because it contains chocolate, pecans and cranberries," says Patricia Polley of Columbus, Ohio. "What more can I say?" She marbles chocolate and sweet potato batter together in a fluted tube pan for a moist, tender spice cake. "This is my adaptation of a recipe I got from the PBS Victory Garden years ago," Patricia says. "I changed spices and added cranberries. I make this year-round, adding cranberries when in season."
Hot Dog-Hamburger Secret Sauce and Cranberry-Orange Relish
Joan Wagner of Overland Park, Kansas, contributed the Hot Dog-Hamburger Secret Sauce recipe. "My two sons, Chris and Ken, gave this recipe the name 'secret sauce' because no one guessed what was in it," Joan says. It's a nice balance of sweet and tangy.
The colorful Cranberry-Orange Relish comes from Chef Richard Fisher of Mystic Lake Casino Hotel in Prior Lake, Minnesota. The versatile spiced topper goes well with meats, including deli turkey, bratwurst and grilled pork chops.
Fennel Apple Salad
Barbara Miller of La Porte, Indiana, pairs sweet, aromatic fennel with fall's fresh apples. Make this up to a day ahead, then cover and chill. "We have a lovely apple orchard in our county," Barbara says. "I always pick too many apples and have to be creative coming up with ways to use them. This recipe goes with any fall meal. It's especially good with a pork roast or grilled chicken."
Pumpkin-Banana Bread
Lisa Johnson of Gardner, Kansas, added banana to pumpkin bread for a new twist on this quintessential autumn treat. "This pumpkin bread is a favorite with our family," she says. "It's easy to make, and my two girls enjoy helping me. They especially enjoy when it's done baking. It makes the house smell wonderful."
(Originally published in Midwest Living® September/October 2008)
