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Apples & Mushrooms: More Recipes

collected from the fans

Apples - alphabetically
Apple Crumb Pie
Apple Pecan Coffee Cake
Apple Pancake
Apple Pizza
Bag End Apple Bread
Baked Butternut Squash with Apples
Bride's Apple Sponge
Caramel Apple Cake
Chicken with Cabbage & Apples
Curried Apple Chutney
Curried Apple Soup
Gingered Carrots & Apples
Orange-glazed Apple Pie
Salzburger Apple Strudel
Super Stuffed Baked Apples

Mushrooms - alphabetically
Bacon Stuffed Mushrooms
Brandybuck's Wild Mushroom Bisque
Merry's Mushrooms
Mrs. Maggot's Rib-sticker
Mushroom Jello
Mushrooms ala Gandalf
Summer Mushrooms Vinegarette

Apple Salads & Entrees   
Apple Desserts   Other Apple Recipes   Mushrooms


Salads & Entrees

Curried Apple Soup

2 to 3 Tbs. Peanut oil
2 C chopped onion
3 large cloves Garlic, minced
2 Tbs minced fresh ginger
2 tsp. salt
2 tsp dry mustard
1 tsp tumeric
1/2 tsp ground cumin
1/2 tsp ground cardamom
1/2 tsp allspice
1/4 tsp cayenne
5 cups peeled chopped tart apple (I use Granny Smiths)
4 Cups water
2 cinnamon sticks
2 Tbs fresh lemon juice

optional: 3 or 4 Tbsp honey or brown sugar to taste

Possible toppings:

lightly toasted shredded coconut
lightly toasted slivered almonds
a drizzle of yogurt
a few dried currants

1) Heat oil in a soup pot or dutch oven. Add onion garlic, ginger, and salt and saute' over medium heat for about 5 minutes or until the onion begins to soften.

2) Add the spices and saute' another 5 minutes over medium heat.

3) Add the apples, water, cinnamon sticks, and lemon juice and bring to a boil. Then turn the heat down, mostly cover and simmer for about 10 minutes or until the apples are very tender. Remove from heat.

4) Take out the cinnamon sticks and puree' in a blender or food processor--bit by bit, so as not to splash yourself. Return the puree' to the pot

5) Add optional sweeting, and taste to adjust salt. Serve hot or cold, with our without some or all of the toppings.

I usually use a bit of coconut, either raw or toasted, and chopped almonds. This soup is really terrific with a peanut butter sandwich!

- Frodosmiss

Baked Butternut Squash with Apples


    * 2 1/2 to 2 3/4 pounds butternut squash (about 2 medium)
    * 2 1/4 pounds medium-size tart green apples such as Granny Smith (6-7)
    * 3/4 cup dried currants
    * Freshly grated nutmeg
    * 3/4 cup pure maple syrup
    * 1/4 cup (1/2 stick) butter, cut into pieces
    * 1 1/2 tablespoons fresh lemon juice

Peel, quarter lengthwise, seed, and cut each squash into 1/4-inch thick slices. Peel, quarter, core, and cut each apple into 1/4-inch slices.

Preheat oven to 350°F. Cook squash in large pot of boiling salted water until almost tender, about 3 minutes. Drain well. Combine squash, apples and currants in 13x9x2-inch glass baking dish. Combine maple syrup, butter and lemon juice in heavy small saucepan. Whisk over low heat until butter melts. Pour syrup over squash mixture and toss to coat evenly. Season generously with nutmeg, salt and pepper.

Bake until squash and apples are very tender, stirring occasionally, about 1 hour. Cool 5 minutes. Makes 12, 1-cup servings.

Nutrition data for 1/12th recipe:

    * Calories: 147
    * Fat: 4g
    * Sodium: 25 mg
    * Carbs: 31g
    * Fiber: 5g
    * Protein: 1.5g

There is no way to describe what this smells like when it is baking. It tastes even better. - Yaralindi

Chicken with Cabbage & Apples

6 whole chicken breasts, halved and skinned.
4-6 T. butter
4 cooking apples, cored and cubed (do not peel)
2 stalks celery, diced.
1 head of cabbage, cut into thick slices
3-4 carrots, peeled and julienned into 2-inch strips
1 lg. onion, sliced
1 T. apple cider vinegar
1/2 c. apple juice
2 T. brown sugar (optional)
1/2 t. caraway seeds (optional)

Melt 1-2 T. of the butter in a heavy skillet. Sprinkle chicken with pepper and brown a couple at a time over medium-high heat for about 2 1/2 minutes per side.  Transfer to a large casserole dish.  Reduce heat to medium and add apples and celery to the pan.  Cook and stir until golden - about 5 minutes. Spread over the chicken.  Melt the remaining butter in the pan an dadd cabbage, carrots and onion.  Stir and cook until tender-crisp, about 5-7 minutes.  Stir in the apple juice and vinegar, plus sugar and seeds if desired.  Spread over the apples and chicken.   Bake at 350 degrees for about 45 minutes. 
- Evelyn

Gingered Carrots and Apples

4 large carrots
2 firm apples, cored and sectioned but not peeled
1 inch of fresh ginger root, peeled and grated
6 T. butter
Salt and pepper to taste

Peel carrots and grate.  Place carrots in a sauce pan, cover with water and bring to a boil.  Drain, mashing excess water from carrot mush. Grate the apples.  Melt butter in sauce pan, add ginger and saute, stirring constantly.  When the ginger is fragrant but not browned, add apples and cook about 2 minutes, stirring.  Add the drained carrots and stir toether until warmed through. Season to taste with salt and pepper.  (Red apples are recommended, but we found it nice with just about any kind)

- Primula

Apple Waldorf Salad

4 medium apples
1 T. lemon juice
2 stalks celery, chopped
1 c. grapes (red or green), halved.
1/2 c. walnuts or pecans
1/4 c. raisins
1/2 c. mayonnaise or salad dressing
1 T. sugar or other sweetener
1/2 t. lemon juice
1/2 c. whipping cream

Dice apples.  In a large bowl, sprinkle apples with the 1 T. lemon juice.  Add chopped celery, grapes, nuts and raisins.  For the dressing, ina small bowl combine the mayonnaise, sweetener and 1/2 t. lemon juice. Whip cream just until soft peaks form.  Fold cream into mayonnaise mixture and spoon over apple mixture.  Sprinkle lightly with nutmeg.  Cover and chill.  Just before serving, fold the dressing into the fruit.
Apple Pancake

1 c. flour
5 eggs
3 T. fructose or sugar
1/8 t. vanilla
1/2 c.whipping cream
1/2 c. water
2-3 apples, peeled and thinly sliced

Whisk together flour, eggs, sweetener, vanilla, cream and water.  Stir thinly sliced apples into mixture.  In a heavy skillet (nonstick is best) melt enough butter to coat the pan.  Pour batter into skillet and cook pancake over medium heat until it begins to set. Lift the edges to allow uncooked batter to run underneath, like you would with an omelette.  Preheat your broiler.  When the pancake begins to brown and is getting firm, place entire skillet under the broiler until the top puffs and browns.  Sprinkle with vanilla powder or sugar, cut into wedges and serve.   (Remember not to use a skillet that has a wooden handle, btw!)
- Primula

Apple Salads & Entrees    Apple Desserts   Other Apple Recipes   Mushrooms

Apple Crumb Pie

Pastry for single-crust pie (9 incehs)
6 cups chooped peeled tart apples
2 tablespoons butter, melted
2 tablespoons sour cream
4 teaspoons lemon juice
½ cup sugar
1 tablespoon all-purpose flour
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ cup all-purpose flour
½ cup sugar
½ cup cold butter

Line a 9 inch pie plate with pastry and flute edges
In a large bowl combine next eight ingredients
spoon into pastry shell
In another bowl combine topping ingredients, until it looks like breadcrumbs
Sprinkle on top of apple mixture
Bake at 375° for 45 - 50 minutes or until filling is bubbly and apples tender
Cool on a wire rack.
- Strange Elf

Apple Pecan Coffee Cake

½ cup butter, softened
2 cups sugar
4 eggs
1 tsp vanilla
2 cups self-rising flour
5 cups chopped apples (Granny Smith or other tart apple)
1 ½ cups pecan pieces
1 ½ Tbsp sugar
½ tsp cinnamon
½ tsp ground mace (nutmeg or more cinnamon may be substituted)

Beat butter, on medium speed, until light colored. Add sugar, beat until light and fluffy. Add eggs, one at a time, mixing well after each. Stir in vanilla. Add flour, 1/2 at a time, mixing well after each addition. Stir in chopped apples and pecan pieces. Pour into greased, floured 13 x 9 pan. Combine sugar, cinnamon and mace. Sprinkle over batter.

Bake at 350 for 45 minutes, or until a toothpick inserted in the middle comes out clean.
- Ashlyn

Apple Pizza

We used to have an old orchard up at the back of our place, the trees had been planted in the early 1900's and went on bearing apples until about three years ago. One variety was called Winter Banana, a pretty pale yellow apple with a blush of pink. It wasn't much good to eat out of hand, and made only mediocre pies, but it made the BEST juice. I had an apple press and used to put up dozens and dozens of quarts of juice.

We had to cut down what was left of the orchard about three years ago, the trees were falling and breaking. And, sadly, what fruit there was usually fell on the ground as I no longer do all that canning and juicing. We would tell people they could help themselves, but it seems they thought we'd pick the apples for them!!! I miss the orchard, but now that part of the pasture is easier for the hay mower to navigate.

One fun thing to do with an apple pie is to use a pizza pan. Roll out your pastry to fit a pizza pan, then fill it with VERY thinly sliced apples. You can make a pattern with the slices if you want, but it's not necessary.
Sweeten the pie with sugar and a bit of cinnamon. Put your favourite crumb topping on, and bake. Presto, Apple Pizza.
The original instructions called for you to then put Caramel syrup on it, but I think that's a bit over the top. Kids like it, cuz kids like pizza!


Bag End Apple Bread

1 c applesauce (shortening substitute, can use shortening, butter or oil if you want the unhealthy stuff. )
1 c brown sugar
1 c white sugar

4 eggs, well beaten (I use powdered eggs & they work fine, too)
4 c applesauce (or 4 ripe mashed bananas)
2/3 c milk (I use powdered, works great!)
4 c flour (For extra healthy alternative I used 2 c white flour, 1 c. wheat flour, 1 cup wheat germ)
2 tsp baking soda
2 tsp salt
1 tsp - 1 Tbsp cinnamon depending on taste preference

Cream applesauce (oil) and sugar/ Mix in the rest of the ingredients & stir until it reaches cake batter consistency. Bake in two large loaf pans sprayed with pan spray for 1 hr at 350 degrees.  Great use for a fridge full of old apples, and the kids liked it too.
- Rosie

Bride's Apple Sponge

2 cups self raising flour
1 cup caster sugar
3 eggs
1 cup vegetable oil
1/2 teaspoon salt
4 - 5 peeled, chopped apples

Mix all but apples together
Add apples
Pour into a greased 9x12 pan
Bake at 375°F for 30 - 40 minutes
Serve with Birds Eye Custard

Watch the sponge and lower the shelf if it looks like it's browning too fast.
- Strange Elf

Caramel Apple Cake

4 cups of apples (Sliced and peeled)
2 cups of sugar (pour over apples and let stand for an hour)
to this mix add:
2 cups flour,
1 1/2 1 tsp. Baking Soda
1 tsp. Salt
2 tsp. Cinnamon
2 lightly beaten eggs
1 scant cup of vegetable oil
2 tsp. vanilla
1 cup chopped Pecans

Bake at 325 in a 13x9 pan for 45-50 minutes.

Poke holes in the cake when it comes out of the oven, and drizzle (Sides to center) with Caramel Glaze

1 stick butter
1 1/2 Tbsp Corn starch
1 cup Light Brown sugar
3/4 cup water

Melt butter, add others. Bring to a boil, lower heat and cook 3-5 mins stirring constantly.
- Dr. Gamgee

Orange-Glazed Apple Pie

¾ cup sugar
2 tablespoons all-purpose flour
½ teaspoon ground cinnamon
1/8 teaspoon salt
6 cups peeled, sliced tart apples
Pastry for double 9 inch crust
3 tablespoons butter
2 tablespoons orange juice

½ cup confectioners sugar
4-½ teaspoons orange juice
½ teaspoon grated orange peel

In a large bowl, combine sugar, cinnamon and salt.  Add apples, toss to coat.
Line a 9 inch pie plate with pastry.  Spoon apple mixture into crust.
Dot with butter and sprinkle with orange juice. Top with pie crust.
Bake at 400° for 40-45 minutes or until crust is golden brown.
In a small bowl, whisk glaze ingredients together. Spread over top of pie.
- Strange Elf

Salzburger Apple Strudel

1 1/2 cups bread flour or all-purpose flour
1 egg, lightly beaten
1/2 cup unsalted butter
1 cup fresh bread crumbs
1/4 cup sugar
2 teaspoons ground cinnamon
1 1/4 lb. cooking or very tart dessert apples (about 4 medium)
1/2 cup golden raisins
1/4 cup pine nuts
Confectioners' sugar, for dusting


Sift the flour and a pinch of salt into a large bowl. Make a well in the center, add the beaten egg and 1/4 cup warm water, and mix with your hands to a smooth dough. With the bowl tipped to one side, and with open fingers, beat the dough, rotating your wrist. The dough is ready when it pulls away from the bowl and is difficult to beat. Place in a clean, lightly floured bowl, cover and leave in a warm place for 15 minutes.

Melt half of the butter in a skillet. Slowly fry the bread crumbs until golden brown, then set aside to cool in a bowl. Mix the sugar and cinnamon in a small bowl. Preheat the oven to 350 degrees F.

Thoroughly flour one side of a large clean dish towel, place the pastry on top and, with your fingers, gently stretch the dough to a large rectangle about 24 x 20 inches; cover with another dish towel and set aside for 15 minutes. Melt the remaining butter and set aside.

Peel, quarter, core and thinly slice the apples and combine with the bread crumbs, cinnamon mixture and raisins/pine nuts. Brush the dough liberally with the melted butter, then sprinkle the apple mixture all over the dough. Trim away the thick edge with a pair of scissors.

Pick up the dish towel from the shorter side, and push away and down from you to lightly roll the strudel up like a jelly roll. Tip the strudel carefully onto a baking sheet, seam-side down or to one side. Leave the strudel straight, or curve it lightly into the traditional crescent. Brush the pastry with any remaining butter.

Bake for 35-45 minutes, or until crisp and golden. Cool, slightly, sprinkle with confectioner's sugar and serve warm with vanilla custard, ice cream or whipped cream served alongside.

- Dr. Gamgee

Super Stuffed Baked Apples

4 large McIntosh or Empire apples, cored
1 Tbsp lemon juice
¾ cup brown sugar
¼ cup rolled oats
¼ tsp nutmeg, a healthy grating
1 tsp ground cinnamon
4 Tbsp butter, cut into pieces
2 ounces, 1/8 cup, golden raisins, chopped
¼ cup chopped walnuts or pecans

Preheat oven to 425 degrees F.

Sprinkle cored apples with lemon juice. Mix next 7 ingredients and over-stuff apples. Bake 20 minutes in a small oven safe dish.

Transfer apples to small bowls with a spoon. Top with ice cream and/or whipped cream, if desired.
- Ashlyn

Apple Salads & Entrees    Apple Desserts   Other Apple Recipes   Mushrooms

Other Apple Recipes

Curried Apple Chutney

2 quarts chopped, peeled and cored apples (about 16 medium)
2 pounds seedless raisins
4 cups brown sugar
1 cup chopped onion (about 1 medium)
1 cup chopped sweet red peppers (about 2 medium)
2 hot red peppers, chopped
1 clove garlic, crushed
3 tablespoons mustard seed
2 tablespoons ginger
2 teaspoons allspice
2 teaspoons curry powder
2 teaspoons canning and pickling salt
4 cups vinegar (5% acidity)

Prepare jars and closures for canning.

Treat fruit to prevent darkening. Rinse and drain. Combine all ingredients in a large saucepot. Simmer until thick, about 1 hour and 15 minutes, stirring frequently. Carefully ladle hot chutney into hot jars, leaving 1/4-inch headspace. Remove air bubbles; wipe rim and threads of jar with a clean damp cloth. Place lid on jar with sealing compound next to glass. Screw band down evenly and firmly just until a point of resistance is met – fingertip tight.

Process 10 minutes in a boiling-water canner.

Yield: about 10 pints.

Note: When cutting or seeding hot peppers, wear rubber gloves to prevent hands from being burned.

For altitude adjustment increase processing as indicated below:
1,001-- 3,000 ft.....5 minutes
3,001-- 6,000 ft...10 minutes
6,001-- 8,000 ft...15 minutes
8,001- 10,000 ft...20 minutes
- Ashlyn

Other Apple Pips... er, Tips:

Have you ever tried apple jam? Spice it up with some ground ginger or cinnamon, or mix in a banana or a pear or some rhubarb. It's apple-licious!!! - Indis

Apple Salads & Entrees    Apple Desserts   Other Apple Recipes   Mushrooms


There was beer in plenty and a mighty dish of mushrooms and bacon, besides much other solid farmhouse fare. - FotR

Bacon Stuffed Mushrooms

Fresh mushrooms (about a pound)
4-5 slices of bacon, diced.
1/2 c. minced onion, or part regular onion, part scallions
3 T. minced green or red pepper
1 t. salt
1/8 t. pepper
3 oz. cream cheese
1/2 c. bread crumbs
1/4 c. hot water

Clean the mushrooms, take off the stems and chop them, setting them aside.
Fry up the bacon in a skillet, drain on paper towers.  In the drippings, saute the onion, pepper and chopped up mushroom stems.  Drain, season with salt and pepper.
Soften the cream cheeese and blend it in with the bacon and vegetables.  Press this mixture into the mushroom caps, making little mounds.  Put bread crumbs in a small bowl and gently press each mushroom-top into the crumbs to coat them.  Put them all in a 9 x 13 x 2" casserole dish.  Add the 1/4 c. hot water to the pan and bake it, uncovered, about 20-25 minutes at 325 degrees.  Makes about 2 dozen stuffed mushrooms.
- Tom Bombadill-o

Where I work we have a small grill/cafeteria and every day they have a different soup. The past couple of weeks they've started having one I hadn't seen before ... ... ... Wild Mushroom Bisque ... ... ... so I tried it (hobbit that I am), and it was delicious!

So, wanting to make it at home, I started searching for a recipe that I thought was close to it ... ... multiple types of mushrooms, a few veggies, a rich beefy broth with a touch of cream ... ... ... and, after a little research and experimentation, I have it. And I thought I'd share it with all my friends here. Enjoy!

Brandybuck's Wild Mushroom Bisque
(The Old Forest had to be a wonderous place to find mushrooms and I'd bet the Brandybucks took full advantage!)

1 ounce dried Porcini mushrooms
1 cup boiling water
4 Tbsp butter
4 Tbsp olive oil
1 cup sliced celery
2 tsp minced garlic
1-1/4 cup diced onion
1 lb Button mushrooms, stemmed and sliced
6 - 8 oz Shiitake mushrooms, stemmed and sliced
6 - 8 oz Crimini mushrooms, stemmed and sliced
6 - 8 oz Oyster mushrooms, stemmed and sliced
1/2 cup dry Sherry
4 cups beef broth
4 cups chicken broth
1 tsp dried thyme leaves
1 tsp black pepper, or to taste
1/2 cup half-and-half
1-1/2 - 2 tsp salt, or to taste
4 Tbsp cornstarch
1/3 cup water

Place Porcini in medium bowl. Pour boiling water over. Let stand until softened, about 30 minutes. Drain, reserving soaking liquid. Strain soaking liquid through cheesecloth (or paper towels) to remove any dirt. Coarsely chop Porcini.

Melt butter and olive oil in heavy large saucepan over medium high heat. Add celery, garlic and onion and sauté until tender, about 5 minutes. Add all mushrooms and sauté until mushrooms are tender and most liquid cooks out, about 10-15 minutes. Add Sherry and cook until almost all liquid evaporates. Add reserved soaking liquid, beef and chicken broths, dried thyme and pepper. Simmer soup 30 minutes to blend flavors. Add half-and-half and stir until heated through. Season to taste with salt. Mix cornstarch and water together. Pour cornstarch mixture slowly into soup, stirring constantly, until slightly thickened.
- Ashlyn

Mrs. Maggot's Rib-sticker

A hearty mushroom, bacon and potato dish to fill those hungry farm-hands.

12 potatoes, peeled and quartered.
10 slices of bacon
about 20 mushrooms, washed and sliced
2 medium onions, sliced
4 T. butter
4 T. ranch dressing (optional)

Put potatoes in a large pot of water and boil.  Cook until soft, about 20 minutes.  In the meantime, cook the bacon slices in a large skillet until crisp.  Take them out to drain on paper towers.  In the drippings, cook the mushrooms and onion until onion is soft and translucent - add a touch of vegetable oil if needed.  When the potatoes are done, drain them and put them in a large bowl.  Mash in the butter and dressing, keep mashing until they are smooth.  Stir in the mushrooms, onions and crumbled bacon.
- Primula

Merry’s Mushrooms

“They’re mine! Mrs. Maggot gave them to me- A Queen among farmers’ wives!” -Frodo, Fellowship of the Ring.

I onion, small dice
3-4 cloves of garlic, minced
3 c. small mushrooms, washed (can also use large mushrooms sliced in half or quarters)
3 tbsp. oil
1 tbsp. thyme
2 c. water
2 tbsp. arrowroot

In a medium pot or a deep pan, saute the onions and garlic in the oil until the onions are soft. Add the mushrooms and thyme and cook for two more minutes.
Add 1 1/2 c. water and simmer uncovered for 15 min. Mix the arrowroot with the remaining 1/2 c. of water, and add to pot. Cook until thickened, approx. one minute. Adjust salt and pepper to taste. Serve immediately to hungry Hobbits (Or eat them all yourself :) )

- Mel Baggins

Mushrooms ala Gandalf

This is an old British recipe with a few modifications of my own:

~ Fill up a pan with cut mushrooms (portabella if you have them).
~ Add a 1/2 stick of butter.
~ Enough cooking wine (your choice) to cover the bottom of the pan.
~ Add pepper generously with a grinder.
~ Several shakes of nutmeg.
~ Add Worchestershire Sauce till everything turns black.
~ Cover and cook on medium. Cook them to death.  Use your staff if you have to.
~ Reduce heat to warm when mushrooms have absorbed most of the liquid in the pan.
~ For the best taste, leave in pan and serve.

Great with steak or on burgers. Makes good leftovers too.
- Gandalf the Grey

Mushroom Jello

2 envelopes unflavored knox gelatin
2 1/2 cups cold water
1 Tbsp. dry onion flakes
1/2 c. tarragon vinegar
1/2 c. sugar
3/4 tsp. salt
1/2 c. drained chopped pimentos
2 c. canned green beans, drained
1 can (4 to 6 oz.) mushrooms, drained

Sprinkle gelatin and onion flakes over 1/4 cup of the water in a saucepan.  Stir in and hear over low hear until gelatin dissolves (about 3 minutes). Stir in remaining 2 cups of water, vinegar, salt and sugar. Remove from heat and stir until all is dissolved.  Chill until it mounds slightly when dropped from a spoon.  Add vegetables and mix, pour into a large flat pan that has been rinsed with cold water.  Adapts well to artificial sweeteners.
- Blob

Summer Mushrooms Vinergarette

For those lazy summer days when a hot mushroom side-dish just doesn't appeal, but mushrooms still do, try serving this with a salad.

8-10 oz. fresh mushrooms
1/4 c. basalmic vinegar
1/4 c. + 2 T. cider vinegar
1/4 c. olive oil
1 small white onion, minced fine
1 t. oregano
2 T. lemon juice

Wash the mushrooms, then boil them for about 10 minutes in just enough boiling water to cover plus 2 T. cider vinegar.  Mix everything else together, add the cooked mushrooms and refrigerate overnight.
- Primula