Apple Recipes from Orchalaw Farms

1. Combine rolled oats, flour and brown sugar.
2. Add melted butter.
3. Work together until crumbly.

Prepare apples (peel, core and slice apples into a 10"x18" pan).

Top with rolled oat topping mixture.

Bake at 375F for 30-35 minutes until apples are tender and crumble topping is golden brown.

1. Combine flour and salt in a large bowl and cut in lard using knives or pastry blender, until mixture is cut into pea-sized pieces.
2. Slowly add water until mixture is dampened.
3. Knead on hard surface until mixture holds together.
4. Refrigerate for 1 hour.
5. Cut into 4 pieces.
6. Roll out pastry as needed.

Base:

1/4 cup Margarine, melted
1¼ cups Rolled Oats
1/4 cup Brown Sugar, packed
2 tbsp. All-Purpose Flour

Middle:

2-8oz. pkgs. Cream Cheese, softened
1/2 cup Granulated Sugar
2 Eggs
3/4 tsp. Vanilla

Topping:

4 cups Apples, thinly sliced
1/3 cup Granulated Sugar
1/2 tsp. Cinnamon
1/4 cup Pecans, chopped

Melt margarine.  Add rolled oats, brown sugar and flour.  Mix well and press into 9" spring-form pan.  Bake at 350F for 15 minutes.

Combine cream cheese and sugar and blend at medium speed until well-blended.  Add eggs one at a time, blend in vanilla and pour over crust.  Toss apples in combined sugar and cinnamon.  Arrange apples over cream cheese mixture.  Sprinkle pecans on top.

Bake at 350F for 55-60 minutes or until centre is set.  Cool in pan on a cooling rack.  Chill before serving.

1 tbsp. Vegetable Oil
2 cups Onions, chopped
1 clove Garlic, minced
1 tsp. Thyme, dried
4 cups Squash, peeled & chopped
3 cups Apples, peeled & chopped
4 cups Chicken or Vegetable Stock
1/2 cup Milk or Cream
pinch Nutmeg
pinch Salt & Pepper to taste

Directions:

Heat oil in large saucepan over medium heat.  Add onions and cook about 7 minutes or until softened, stirring ocassionally.  Stir in garlic and thyme and cook 1 minute. Stir in squash, apples and stock. 

Bring to a boil, reduce heat and simmer for about 15 minutes or until squash is tender.  Puree in small batches in blender or food processor.  Return puree to saucepan and add milk (or cream) and reheat.  Season with nutmeg, salt and pepper.