Johnny Appleseed Recipes

JOHNNY APPLESEED

Steps:

• Put 2 scoops ice cream in a glass.
• Pour over apple juice.
• Add a splash of orange juice and then a splash of club soda.
• Serve with a straw and/or a spoon.
• Enjoy!

JOHNNY APPLESEED CAKE

Steps:

• Preheat oven to 350.
• Generously grease BOTTOM ONLY of 8" square pan.
• (or 11 x 7).
• In a large saucepan, combine butter and applesauce, heating over medium til butter melts Remove from heat and blend in all remaining ingredients, stirring until well combined Pour batter into pan, spreading to edges.
• Bake@ 350 30-35 minutes until top springs back when touched.
• Serve warm or cool, plain or with whipped cream.

JOHNNY APPLESEED CAKE

Steps:

• Warm applesauce over low heat. Mix together the flour, spices, raisins, and walnuts in a mixing bowl. Melt the butter in a small pot and mix in the honey. Stir into the dry ingredients. Stir the baking soda into the hot applesauce. This will foam up in a spectacular fashion. Add the batter in the bowl and mix thoroughly. Pour the batter into a well buttered 9 inch square cake pan. Bake in a preheated 350℉ (180℃) oven for about 40 minutes or until a knife inserted in the center comes out clean. May serve with vanilla ice cream or cool and frost with cream cheese frosting.

JOHNNY APPLESEED COOKIES

Steps:

• Cream shortening, sugar, eggs and cream.
• Add vanilla.
• Stir in combined flour, soda and salt.
• Beat until combined, then chill dough.
• When chilled, roll dough out about 1/8- inch thick.
• Cut into about 48 rounds (You need an even number of rounds.
• Place half the cookie dough rounds on ungreased baking sheet.
• Put a heaping teaspoon of apple butter in the center of each round.
• Top with remaining cookie dough rounds to make a sandwich.
• Crimp edges all around with tines of a fork.
• Prick centers (this allows the steam to be released).
• Bake at 400 degrees for 8 minutes.

JOHNNY APPLESEED BARS

Steps:

• Preheat oven to 350. Line a 9×13-inch baking pan with foil or parchment paper, making sure the edges extend over the edges of the pan for easy removal. Place prepared pan in the freezer.
• Sift together flour, baking soda, salt, cinnamon, and nutmeg. Stir in the oats and sugar. In a separate small bowl, stir together the melted butter, eggs and vanilla. Mix liquid mixture into the oat mixture.
• Press half of the dough into the prepared pan. Set aside.
• Place the remaining dough between two 15-inch lengths of wax paper. Roll out into a 9×13-inch rectangle. Slide a flat cookie sheet under the dough and wax paper and transfer it to the freezer for a few minutes.
• Peel, quarter and core the apples. Cut each quarter lengthwise into five or six slices. Place the apple slices in rows, each slice slightly overlapping the last, on top of the bottom layer of dough.
• Remove the rolled-out rectangle from the freezer. Peel off the top piece of paper and turn the dough over the apples. Remove the remaining paper and press down on the edges of the dough to seal it.
• Bake for 25 to 30 minutes. Cool in the pan. Lift cake out using the edges of the foil and cut into squares or bars. Maida says that chilling makes the bars easier to cut and also that they freeze well!