Reisinger Recipes

Reisinger’s Apple Country is a small family operated fruit farm with an emphasis on u-pick apples and Fall raspberries. Rick & I moved to the Finger Lakes area from Washington State, where we had a small apple orchard about 60 miles north of Seattle. When we moved to Watkins Glen we thought we would plant a few apples trees for our own use. However, as the old saying goes, “do what you do best”, so we started growing our orchard. We currently have close to 10,000 apple trees, incorporating 20 plus varieties available for u-pick from late August through October. We are continuing to plant more trees every year at springtime to keep up with customer demand.

Rick does most of the pruning, spraying and other orchard work. Our daughters and grandchildren help us on projects throughout the year and are always there during the harvest season.

I started making jams and jelly for value added projects and then I got creative, with apple dumplings and other goodies for our week-end customers. Lately I have had many requests for apple recipes. While I’m not a great cook, growing up on a small dairy farm I always helped my mother with the cooking and made my first apple pie (roll out crust and all) when I was 12.

I’ve been busy putting together some recipes that I use frequently. These are simple ones that anyone can use. I hope you enjoy trying some of these with your family.

Sincerely,
Karen

Applesauce Cookies

This is a nice soft spicy cookie. It goes great with hot spiced cider.

Cream 1 cup sugar with ½ cup margarine. Add one egg & beat well. Dissolve 2 tsp. baking soda with a heaping cup of applesauce & stir into sugar mixture. Add 2 cups of flour, 1 tsp. cinnamon, 1/8 tsp. ground cloves, and a pinch of salt. Mix well-You could add chopped walnuts, or cranberries if you prefer, but these cookies are great without adding anything.

Bake in a cooler oven 325 for about 12 minutes. Do not over bake as they will be dry.

Apples & Oatmeal

This is a great way to have a nutritious breakfast. Use the old fashioned oats and follow the recipe on the box. For two servings I add to the oats, one cup chopped (very fine) apples. The apple cooks right along with the oats and takes about five minutes, making it soft and creamy. Serve your hot oatmeal and apples with half and half and brown sugar. Sometimes I like to add honey instead of the sugar, or use a little maple sugar candy to the oatmeal.

This breakfast will stay with you all the way to lunch time.

Apple and Tuna Salad Sandwich

Start with a good solid albacore tuna in water. I know it costs a little more, but the favor is worth it. Drain tuna and add ½ cup chopped apples, and ¼ cup chopped celery. Stir in 2 tablespoons of mayo (more it you like). Mix well. I like to serve this on toasted rye bread with a bed of lettuce, or alfalfa sprouts, and you have a very nutritious lunch.

Apple Pie with Crumb Top

Peel, core and slice six cups apples. Add one cup sugar, one tsp cinnamon, a pinch of nutmeg, a pinch of cloves and 2 Tbl. flour. Mix well and pour into unbaked pie shell. Mix ¼ cup brown sugar with 2 Tbl. white sugar, 3 Tbl. Flour and 2Tbl. butter until crumbly. Pour over pie and bake in hot oven 400 degrees for about 45 minutes until apples are tender. Serve warm with a scoop of vanilla ice cream.

Apple Pie

Choose your favorite (I like Cortland, Northern Spy, and Mutsu) apple. Peel, core and slice about six cups of apples. Add one cup sugar, one tsp cinnamon, a pinch of nutmeg, a pinch of cloves, and two Tbl. of flour and mix well. Pour into your favorite pie shell, and cut about two Tbl. of butter or margarine over the top of the apple mixture. Place the top crust over the apples; seal the edges to prevent juice from leaking out. Cut slits in the top crust and baking in hot oven 425 degrees for 15 minutes. Reduce heat to 350 and bake 45 minutes until apples are tender when pierced with a knife and the crust is lightly brown. Some folks like to sprinkle sugar on the top crust before baking. Enjoy apple pie every day, anyway.

Apple Crisp with Bisquick

This is a quick easy dessert where most any apple can be used.

Peel, and slice 5-6 medium apples and arrange in a greased 8” glass pan. Sprinkle 2 Tbl. Cider or water over apples and continuing to sprinkle ¼ cup of white sugar over the top of the apples also. In a mixing bowl combine 1 and ½ cup bisquick mix with ½ cup of white sugar and one tsp cinnamon. Beat one large egg in a separate bowl and add to bisquick mixture. Stir with a fork until crumbly.

Pour evenly over the apples. Cut ¼ butter into pieces and pour over the top. Bake in hot oven 400 degrees for about ½ hour until the top is brown and apples are soft when pricked with a fork. If apples appear to be hard, turn oven down to 325 degrees and continue to cook for another 15 minutes.

Apple Crisp

Peel, core and slice 5-6 medium apples. Arrange in a greased 8” baking dish. Sprinkle with a mixture of 1 tsp cinnamon and ½ tsp nutmeg.

In a large bowl place ¾ cup of flour, ¾ cup brown sugar and cut in ½ cup butter or margarine. Be sure to blend this mixture until crumbly. Pour over the top of the apples. Bake at 350 for 30-45 minutes until apples are tender. Serve warm with vanilla ice cream.

Baked Apples

This is a great quick dessert. Choose large firm apples – Honey Crisp, Jonagold, Crispin, or Golden Delicious. Wash and core, but do not peel. Pare a strip on the top of the apple so it is flat. Place apple in greased baking dish and pour into the open core 1 tablespoon of sugar mixed with ¼ teaspoon cinnamon and top with 1 teaspoon of butter. Bake in oven at 350 degrees for one hour until apple is tender when pricked with a fork. Serve war. Some folks like to add caramel sauce when serving. These apples can also be baked in your microwave oven in less time. I just happen to like the old fashioned ways.

Apple Dumplings

I sell these at the farm sometimes on the weekends. Rick puts out the sign “Apple Dumplings Today”. I start out with six large apples. Washed, peeled and cored. I use Jonagold, Honey Crisp, Crispin, and sometimes Cortland. Be careful of Mac varieties as they ten to collapse. Prepare your crust to wrap the apples. I use 2 cups of flour, ½ cup light oil (not olive), and ¼ cup water, and a pinch of salt. Blend together and divide into six equal parts. Roll out the dough between two sheets of plastic wrap. Prepare your sugar mixture with 1 cup of sugar, 1 tablespoon of cinnamon and ¼ teaspoon of clove. Place apple on a rolled out dough – add ½ teaspoon of margarine into the core, add two tablespoons (more or less as desired) of your sugar mixture. Wrap the rolled dough around the apple leaving top open. Bake as you would a pie – 425 degrees for 15 minutes then reduce temp to 350 degrees and continue to bake for 40-45 minutes longer. Crust should be brown and apples soft when pierced with a fork. Serve warm – great with vanilla ice cream.

Apple Brownie Bars

This is the one you’ve been waiting for! The recipe actually belongs to my neighbor Janey. We have baked hundreds of these bars to sell at our farm on the week-ends.

Beat 1 cup of oil with 2 cups of sugar-Add two eggs and 2 tsp. vanilla, & mix together. Add 2 cups of flour ½ tsp.baking soda, ½ tsp salt and 3 tsp cinnamon. Stir well – Add two large apples peeled and chopped.

Bake at 350 for 50-60 minutes-sprinkle with confectionery sugar when cool. Be sure to grease your pan really well for these brownie bars, as they are sometimes difficult to remove.

Add walnuts or pecans to this recipe if you desire.

Oatmeal Apple Cookies

These are soft cookies that we bake and sell here at the farm. I feel these are “good for you” cookies, as they have oats (good for cholesterol) and apples which are good for everything. I use the recipe right off the box of Quaker Oats, except I add 1-2 cups of finely chopped peeled apples to the mix instead of raisins. Any apple variety will work.

Beat 1 cup of margarine with 1 cup brown sugar and ½ cup white sugar. Add 2 eggs and 1 teaspoon vanilla. Mix in 1 ½ cups flour, 1 teaspoon baking soda, and 1 teaspoon cinnamon. Finally add 3 cups of oats and 1-2 cups chopped apples. Bake 15-20 minutes for large cookies, 10-15 minutes for smaller ones.

Note: Some folks like to add walnuts or pecans to the cookie dough.

Apple Muffins

This is a nice breakfast muffin-moist, but not overly sweet.

Wash, peel, core and chop two large apples. Add 1 tsp. Cinnamon and ½ cup of granulated sugar to apples and set aside. Beat one egg and 1/3 cup of light oil together, and pour into the apple mixture. In a large mixing bowl place two cups flour & 3 tsp. baking powder and stir gently. Add the apple mixture to the dry mix and stir gently. Batter will be a little lumpy.

Pour batter into a greased muffin. Bake in a hot oven 400 degrees for 20 minutes. Try not to over bake, as they will get too dry. Makes about 8 large muffins.

Serve warn with real butter and local honey. Yum!

Chunky Apple Walnut Cake

This is a very moist cake – do not frost, but sprinkle some confectionery sugar over the top of the cake after cooled.

Cream 2 sticks margarine with 2 cups sugar; add 2 beaten eggs and 2 teaspoons vanilla. Add 2 ¼ cups flour mixed with 2 teaspoons baking soda, 1 teaspoon cinnamon and ¼ teaspoon nutmeg. Add 5-6 cups chopped apples which have been peeled, along with 1 cup chopped walnuts. Bake in a well greased 9×13 pan for 45 minutes. Check to see if done as it may need another 10 minutes depending on your oven. Don’t overcook!

Apple Crisp with Oatmeal

Peel, core and slice 5-6 medium apples. Arrange in a greased 8” baking dish. Add a little water or cider over the top ( about 1 Tbl.). Sprinkle a mixture of cinnamon ( 1 tsp.) and sugar (about ¼ cup) over the apples.

In a large bowl place 3 Tbl. Flour, 1 cup oatmeal, ½ cup white sugar and ½ cup butter. Blend until crumbly and pour over the apples in a slow oven- 325 for about 45 minutes, until apples are tender.

Apple crisp is great when served warm with vanilla ice cream. I also love to pour half’n’half over mine with a sprinkle of nutmeg.

Apple Pie Custard

Peel, core and grate 2 heaping cups of apples and set aside. In large bowl beat 3 large eggs. Add ¾ cup sugar, two tsp. vanilla, three cups whole milk and the grated apples and mix well. Pour carefully in a deep dish pie pan on unbaked crust. Sprinkle with nutmeg. Bake in a hot oven; 425 degrees for 45 minutes until knife inserted comes out clean. Cool and refrigerate pie and serve with real whipped cream. Yum, Yum.

Crust Apple Pie

Apple pie is the all American dessert, and everyone has a favorite apple they use when baking pies. All the grandmothers swear by Northern Spy or Cortland; however you can make a great pie with Jonagold, Crispin, Honeycrisp and Golden Delicious. But of course the crust helps to make the pie I have always made my pie crust using light oil (Crisco). Never use olive oil as it is too heavy. When using an oil crust you must bake your pie immediately as the oil will leech out when sitting in the flour mixture unbaked.

I use two cups unbleached flour, ½ cup Crisco oil and ¼ cup cold water and a pinch of salt. Mix well with a fork until it forms a ball. Separate into two parts. I roll the crust between two sheets of plastic wrap. This works pretty well and the crust won’t stick to your rolling pin.

If you choose not to use oil in your crust, you can substitute the light oil for ½ cup of Crisco shortening. This mixture will have the same great taste for your pie.

Applesauce

There are many ways to make applesauce – it’s whether or not you like very fine or chunky sauce. If you like fine applesauce I suggest using a food mill. My family however likes a chunky applesauce.

Any apple will make sauce, but some varieties are better than others. Galas are good, but take longer to cook down. Macs work well, but tend to be somewhat tart and watery. Maybe mixing apple varieties will work for you. I like the Crispin – large and easy to peel and not stringy.

Simply peel and quarter the apples, place in pot and add a little water or cider to prevent scorching. Bring to a boil and lower the heat for apples to simmer. Cover and stir occasionally. Cook until soft. Add cinnamon or nutmeg and sugar if you desire.

Note: I love hot applesauce with a little half and half poured over and some cinnamon and sugar sprinkled on top.

Fried Apples

Any apple will work for this, but remember some of the softer varieties ten to cook very quickly. (You want fried apples, not apple Sauce).

Start with a solid skillet (I always use stainless steel). Use shortening or oil, never butter, as it will burn if your skillet gets too hot.

Peel and slice 2-3 apples depending on how many folks you’re feeding. Place apples in hot skillet and cook until slightly brown and can be pierced with a fork. Sprinkle cinnamon and sugar and serve as a side dish.

Note: My father came from Germany and would make these for our breakfast, except he would pour beaten eggs over the top of the cooked apples. After the eggs were done my sisters and brothers would pour maple syrup or honey over them. – Yum!

Cabbage Apple Salad

There are so many way to make Cabbage Salad, also known as Cole Slaw. Being a farm girl I like it in any form. Once I tried putting chopped apples with the cabbage, the flavor is sweeter and less bitter.

Take about ½ head of medium cabbage and chop it very fine. I use a hand chopper, but also hand grater works very well. Add 2 tablespoons of granulated sugar and ½ teaspoon of salt to the cabbage. (you should have about two cups of cabbage) Add ½ cup peeled and chopped very fine apples. Add 2 tablespoons mayo. (more if you like). This makes the salad very creamy. For more color use a little red cabbage or a red apple with the skin on.

Apple Walnut and Celery Salad

Wash, core and chunk about 3 large apples. Keep the peal on for the great color. Dip chunks in lemon juice to prevent browning. Add 1 cup chunked up celery and chill. Just before serving add 1/4 – 1/2 cup of mayo and ½ cup walnuts. Serve on a bed of lettuce.