We hope you enjoy some of our favorites. Watch for more to come.
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Caramel-Apple Bars
Ingredients
1 cup packed brown sugar
½ cup margarine or butter, softened
¼ cup shortening
1¾ cups all-purpose flour
1½ cups quick-cooking oats
1 teaspoon salt
½ teaspoon baking soda
4 ½ cups coarsely chopped pared tart Perry Lowe Orchard apples (about 3 medium)
3 tablespoons all-purpose flour
1 package (14 ounces) caramel candies
Heat oven to 400 degrees. Mix brown sugar, margarine, and shortening. Stir in 1 ¾ cups flour, the oats, salt and baking soda. Remove 2 cups of the mixture and save for later. Press remaining mixture in ungreased rectangular pan, 13.x9x2 inches.
Toss apples and 3 tablespoons flour; spread over mixture in pan. Heat candies over low heat, stirring occasionally, until melted; pour evenly over apples. Top with reserved oat mixture; press lightly.
Bake until golden brown and apples are tender, 25 to 30 minutes. Cut into bars while warm. Refrigerate any remaining bars.
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Apple Fruit Dip
Ingredients
One 8-ounce pkg. Cream cheese
¾ cups brown sugar
¼ cup sugar
1 Tablespoon vanilla
Perry Lowe Orchard Apples
Combine cream cheese, brown and white sugars, and vanilla in food processor. Blend lightly. Chill dip, then serve with apple wedges.
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Spicy Apple Twists
Ingredients
2 Large Perry Lowe Orchard baking apples, peeled, cored
1 ½ cups all-purpose flour
½ teaspoon salt
½ cup shortening
4 to 6 tablespoons cold water
1 tablespoon margarine or butter, softened
Topping
¼ cup margarine or butter, melted
½ cup sugar
1-teaspoon cinnamon
1-cup water
Heat oven to 425 degrees. Cut each apple into 8 wedges. In medium bowl, blend flour and salt. Using pastry blender or fork, cut in shortening until mixture resembles coarse crumbs. Sprinkle flour mixture with water 1 tablespoon at a time, mixing lightly with fork until dough is just moist enough to hold together. Shape dough into ball.
On floured surface, roll dough lightly from center to edge into 12-inch square. Spread with 1 tablespoon softened margarine. Fold 2 sides to center. Roll to 16 x 10 inch rectangle. Cut cross-wise into sixteen 10-inch strips. Wrap 1 strip around each apple wedge. Place ½ inch apart in ungreased 13x9-inch pan. Brush each wrapped apple wedge with melted margarine. In small bowl, blend sugar and cinnamon; sprinkle over wrapped apples.
Bake at 425 degrees for 20 minutes. Pour water into pan. Bake an additional 12 to 17 minutes or until golden brown. Spoon sauce in pan over twists. Serve warm or cool, plain or with whipped topping.
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Apple Crisp
Ingredients
4 cups sliced tart Perry Lowe Orchards (about 4 medium)
2/3 to ¾ cup packed brown sugar
½ cup all-purpose flour
½ cup oats
1/3 cup margarine or butter, softened
¾ teaspoon ground cinnamon
¾ teaspoon ground nutmeg
Heat over to 375 degrees. Arrange apples in greased square pan. 8x8x2 inches. Mix remaining ingredients; sprinkle over apples.
Bake until topping is golden brown and apples are tender, about 30 minutes. Serve warm and, if desired with cream or ice cream.