Apple Filled Cookies

Filling:
Chop or break 2 cups dried apples into small pieces. DO NOT RECONSTITUTE. Place in saucepan and add:
3/4 cup water
1/2 cup sugar
1/2 cup chopped nuts
1 tablespoon flour
Cook slowly, stirring constantly to prevent scorching, until thick. Cool.

Cream together:
1 cup butter
1 3/4 cups brown sugar
2 eggs
1/2 cup water
1 teaspoon vanilla

Mix together and add to creamed mixture:
1/2 teaspoon salt
1/4 teaspoon cinnamon
3 1/2 cups flour

Drop dough by teaspoon onto an ungreased cookie sheet. Make a depression in the middle of the cookie and place filling in the depression. Then place 1/2 teaspoon of dough on top of filling. Bake at 350 degrees F. about 12 minutes.

Testing comment: Good recipe, and different for a change of pace. However, it was more time consuming then most cookie recipes.

(Source: "Basic Food Storage Cookbook," South Jordan Utah River Stake, 2003, pg. 2)

Apple Pie Filling

1 2/3 cups dry apple slices
2 tablespoons cornstarch
1/4 teaspoon salt
1/2 teaspoon cinnamon
2 1/2 cups water
2/3 cup sugar
2 teaspoons lemon juice (optional)
1/4 teaspoon nutmeg

Mix all dry ingredients together. Then add water and lemon juice and mix well. Bring to a rolling boil, stirring occasionally. If baking in a pie, preheat oven to 425 degrees F. Put filling in unbaked pie shell, in oven and bake 40 minutes or until golden brown.

(Source: "Basic Food Storage Cookbook," South Jordan Utah River Stake, 2003, pg. 3)

Apple Crisp

2 cups dried apples reconstituted in 1 cup boiling water
1/3 cup flour
2/3 cup brown sugar
3/4 teaspoon cinnamon
3/4 cup oatmeal
1/3 cup melted butter

Put apples and any remaining liquid in an 8x8-inch greased pan. Mix other ingredients in a separate bowl. Sprinkle over apples. Bake 20 minutes at 375 degrees.

(Source: "Basic Food Storage Cookbook," South Jordan Utah River Stake, 2003, pg. 5)

Apple Streusel

1st layer -- Mix the following and spread in a greased 9x13-inch pan.
1 1/2 cups flour
1/2 cup sugar
1 teaspoon baking powder
1/2 cup butter or margarine
1 teaspoon vanilla
1 egg

2nd layer -- Bring ingredients to a boil and cook until thickened. Cool and spread of 1st layer.
1 cup sugar
1/2 teaspoon cinnamon
1 tablespoon cornstarch
4 cups dehydrated apples
2 cups boiling water

3rd layer -- Combine streusel ingredients until crumbly. Sprinkle over apple filling layer.
1/2 cup sugar
1 cup flour
1 teaspoon cinnamon
1/2 cup butter or margarine

Bake at 350 degrees F. for 30 minutes. Serve with ice cream or whipped cream

(Source: "Basic Food Storage Cookbook," South Jordan Utah River Stake, 2003, pg. 5)

Dutch Apple Pie

Filling:
2 cups dried apples, firmly packed
2 cups boiling water
1/3 cup sugar
2 tablespoons flour
1/2 teaspoon cinnamon

Pour boiling water over apples and let stand for at least 5 minutes. Mix together sugar, flour, and cinnamon and stir into apples. Cook in heavy pan until thick.

Topping:
1/3 cup packed brown sugar
1/2 cup flour
1/4 cup butter

Cut butter into flour and sugar until crumbly. Sprinkle over the apple mixture and place in 350 degree F. oven for 55 minutes.

Testing comment: Doubling the filling will fill a pie plate. The topping does not need to be doubled. Omitting the butter reduces fat and the pie still turns out delicious.

(Source: "Basic Food Storage Cookbook," South Jordan Utah River Stake, 2003, pg. 8)

Applet (Candy)

2 1/4 cups dried apples
2 cups sugar
3 envelopes Knox unflavored gelatin
1 teaspoon vanilla
2 cups boiling water
5 tablespoon cold water
1 cup walnuts, chopped
powdered sugar

Break dried apples into small pieces approximately 1/3 inch by 1/3 inch. Do not grate. They should not look like applesauce when cooked. Pour boiling water over the apples and let stand at least 5 minutes in a two-quart saucepan. Add sugar and bring to a boil over medium heat, stirring constantly to prevent scorching. Boil for 1 minute. Turn the heat to simmer and cook for 30 minutes. Stir occasionally. While this mixture simmers, put the cold water into a small bowl and add gelatin. Grease a square pan. At the end of 30 minutes, turn off the heat and add the gelatin to the apple mixture and stir until it is dissolved. Add vanilla and chopped walnuts. Stir well and pour into greased pan. Let cool for 2 hours. Cut into squares, roll in powdered sugar to coat, and let sit awhile before wrapping in plastic wrap. These will store up to 2 weeks in an air tight plastic container.

(Source: "Basic Food Storage Cookbook," South Jordan Utah River Stake, 2003, pg. 9)

Apple Crepe Filling

Boil 1 cup of water. Remove from heat and add 1 cup dried apples. Let stand for 5 minutes, then fluff with a fork. Add one can applesauce, 1 teaspoon cinnamon, and 1/4 cup brown sugar. Heat until warmed through. Place in center of cooked crepe, roll up, and top with whipped cream.

Testing comment: A little watery and flavorless. I doubled the amount of apples (not water) and sugar and added 1 tablespoon of cornstarch to thicken it a little. It was then really good.

(Source: "Basic Food Storage Cookbook," South Jordan Utah River Stake, 2003, pg. 9)

Crunchy Apple Cinnamon Mix with Raisins

4 cups Cracklin Oat Bran cereal
1/2 to 1 cup coarsely cut up dried apples
1/2 teaspoon cinnamon
1 cup raisins
3 tablespoons margarine, melted
3 tablespoons packed brown sugar
1/8 teaspoon nutmeg

In a 9x13-inch baking dish, combine cereal, raisins, and dried fruit. Set aside. Stir together remaining ingredients; gently stir into cereal mixture until evenly coated. Bake at 250 degrees F. for about 40-45 minutes, stirring every 15 minutes. Spread on paper towels to cool. Store in an airtight container. Makes about 5 cups.

(Source: "Basic Food Storage Cookbook," South Jordan Utah River Stake, 2003, pg. 7)

Applesauce

2 cups dried apples
2 cups boiling water

Reconstitute dried apples using equal parts of dried apples to boiling water. Let stand at least 5 minutes. Put this mixture through the blender to make applesauce. For variety add 3 tablespoons cinnamon heart candy to the boiling water, or try some cinnamon and sugar mixture in the applesauce.

Testing comment: Tasty. This basic recipe is especially good for making unsweetened applesauce.

(Source: "Basic Food Storage Cookbook," South Jordan Utah River Stake, 2003, pg. 7)

Baked Apple Pie

1 egg, beaten
1/2 cup sugar
1/2 cup brown sugar
1 teaspoon vanilla
pinch of salt
1/2 cup flour
1 teaspoon baking powder
2 raw apples, diced, or 1 cup dried apples reconstituted in 1/2 cup water
1/4 cup chopped nuts

Mix ingredients and spread into a deep greased pie dish. Bake 30 minutes at 350 degrees. Serve hot with ice cream or as a snacking cake.

Testing comment: Delicious taste and rich flavor. This was different because it puffs up while cooking.

(Source: "Basic Food Storage Cookbook," South Jordan Utah River Stake, 2003, pg. 3)

Apple Pancake Topping

In a saucepan boil 2 cups of water. Remove water from the heat, and add 2 cups dried apples. Cover, and let stand for 5 minutes; then fluff with a fork. Turn on the heat and add 2 tablespoons cornstarch, 1/2 cup brown sugar, and 1 teaspoon cinnamon. Cook until thick, then top pancakes with apples and whipped cream.

Testing comment: Good and very easy, but almost too sweet.

(Source: "Basic Food Storage Cookbook," South Jordan Utah River Stake, 2003, pg. 2)

Applesauce Cookies

1 cup shortening
2 cups sugar
2 eggs
1 1/2 cups chocolate chips
1 cup walnuts
2 teaspoons baking soda
3 1/2 cups flour, unsifted
2 cups quick oats
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon salt
2 cups applesauce (or 2 cups dried apples, reconstituted in 2 cups boiling water, and pureed in blender.)

Cream together the shortening, sugar, and eggs. Add baking soda to applesauce and add to creamed mixture, along with dry ingredients. Add chocolate chips and nuts and stir until moistened. Drop from teaspoon onto greased cookie sheet. Bake at 425 degrees F. for 10 minutes.

Testing comment: Big hit! Disappeared quickly.

(Source: "Basic Food Storage Cookbook," South Jordan Utah River Stake, 2003, pg. 4)

Apple Brown Betty

Pour 2 cups boiling water over 4 cups dried apples. Let stand at least 5 minutes.

Mix the following ingredients well and then cut in 1/4 cup butter.
1/2 cup flour
1/2 teaspoon cinnamon
1/4 cup oatmeal
1/4 cup brown sugar

Place the apples and liquid remaining in a greased 9x9-inch pan. Sprinkle the topping mixture over the apples. Bake at 350 degrees for 55 minutes.

Testing comment: Very good, but only took 40 minutes to bake it.

(Source: "Basic Food Storage Cookbook," South Jordan Utah River Stake, 2003, pg. 4)

Dehydrated Apple Slices

Dehydrated apple slices are a delicious item to keep in your food storage. They add variety to the longer-term food storage items of wheat, white rice, and beans we are encouraged to store. The dehydrated apple slices from "Family Home Storage" in #10 cans (available at LDS Dry Pack Canneries) have a storage life of 30 years with proper packaging and storage in a dry place at or below 75 degrees F (24 degrees C). You can eat them right out of the can or rehydrate them. Instructions to rehydrate: Add 1 cup apple slices to 1/2 to 3/4 cup hot water. Drain off excess water after 15 minutes.

For Christmas we gave some #10 cans of dehydrated apple slices to my brother and his family. He enjoys eating them straight from the can or in a bowl of hot oatmeal. I promised him I would post some dehydrated apple recipes I found.

If you'd like to try dehydrating your own apples, the National Center for Home Food Preservation has some great information on drying foods. One of their links is to an article entitled "Drying Fruits" by P. Kendall and J. Sofos from Colorado State University.