Apple Holler

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Recipe of the Week

Yields: 24 meatballs
  • 1 pound ground chicken
  • 1 cup shredded parmesan cheese
  • 1/2 cup shredded Apple Holler Apples
  • 1/2 cup plain breadcrumbs
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 teaspoon diced garlic
  • 1 egg
  • 1 Tablespoon dried parsley flakes
  • 1/2 cup Apple Holler barbecue sauce
  1. 1.Combine all the ingredients in a bowl and mix very well. Shape the meat mixture into 24 good sized meatballs. Place on a baking sheet that has been sprayed with non stick spray.
  2. 2.Bake the meatballs for 20 minutes at 400* Remove from oven and place in a crock pot. Add the barbecue sauce and stir. Keep warm. Refrigerate leftovers
One Cookie Monster or about a dozen humans if they have 4 cookies each.
Yields: 4 dozen
  • 1 cup butter, softened
  • 1 cup packed brown sugar
  • 1/2 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1-1/2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1 teaspoon baking soda
  • 1/2 cup chopped dried or fresh chopped apples
  • 3 cups old-fashioned oats
  1. In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs and vanilla. Combine the flour, cinnamon, baking soda and salt; gradually add to creamed mixture and mix well. Stir in oats and apples.
  2. Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 10-12 minutes or until golden brown. Let stand for 1 minute before removing to wire racks.
Yields: 2-3/4 cups
  • 10 ounces sliced strawberries
  • 1 cup butter, softened
  • 1 cup confectioners' sugar
  • Bagels, English muffins split or toast
  1. In a blender or food processor combine the strawberries, butter and sugar; cover and process for 3 minutes or until completely blended.
  2. Serve with bagels, English Muffins or toast.
  • 2 cups crushed fresh strawberries
  • 4 cups sugar
  • 1 (1.75 ounce) package dry pectin
  • 3/4 cup water
  1. Mix crushed strawberries with sugar, and let stand for 10 minutes. Meanwhile, stir the pectin into the water in a small saucepan. Bring to a boil over medium-high heat, and boil for 1 minute. Stir the boiling water into the strawberries. Allow to stand for 3 minutes before pouring into jars or other storage containers.
  2. Place tops on the containers, and leave for 24 hours. Place into freezer, and store frozen until ready to use.
  • 1 pkg. Active Dry Yeast
  • 3 Tbsp.Warm Water (110º F.)
  • 1 tsp. Granulated Sugar
  • 1/2 cup Chopped Walnuts or Pecans
  • 1 cup Packed Brown Sugar, divided
  • 1 tsp. Ground Cinnamon
  • 1/4 cup Chilled Butter, cut up
  • 1/2 cup Butter, softened
  • 1 Extra large egg
  • 2 cups AP Flour
  • 1 Tbsp. Baking Powder
  • 3 Cups Apple Slices
  1. Preheat oven to 350° F. Dissolve yeast in warm water, in small bowl; stir in granulated sugar. Let stand 10 minutes, or until mixture expands and starts to bubble.
  2. Stir together walnuts, 1/2 cup brown sugar and cinnamon; cut in chilled butter until mixture resembles small peas. Set aside for topping.
  3. Beat together remaining 1/2 cup brown sugar, softened butter, yogurt and egg on medium speed of electric mixer until mixture well blended. Beat in yeast mixture just until blended (may look curdled).
  4. Mix flour and baking powder; stir into yogurt mixture just until moistened. Spread or pat dough with floured fingers evenly in greased 13x9-inch baking pan (batter will be sticky). Arrange apple slices in rows, overlapping slightly, over batter.
  5. Sprinkle topping mixture evenly over apples. Bake 35 to 45 minutes or until a wooden pick inserted in center comes out clean, and apples are tender. Cut into squares and serve warm or cooled.
  • 1 1/2 cup finely chopped rhubarb
  • 1 1/2 cup chopped apples
  • 1 1/2 cup sugar
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 4 whole eggs
  • 3 cups flour
  • 1 cup nuts, chopped
  • 3 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  1. Heat oven to 350º. Grease bottom of 2 loaf pans 8 1/2" x 4 1/2" x 2 1/2" or 9" x 5" x 3".
  2. Mix apples, rhubarb, vanilla, oil, sugar, and eggs in large bowl. Stir in remaining ingredients.
  3. Pour into pans. Bake 50 to 60 minutes or until tested done.
  4. Cool 10 minutes. Loosen sides of loaves from pan. Remove to wire rack.
  • 2 slices bread
  • 1 slice Swiss or Jack cheese
  • ½ apple, sliced
  • 1 teaspoon sugar
  • ¼ teaspoon cinnamon
  1. Toast the bread. Place cheese and apple slices on one slice of bread. Sprinkle with sugar and cinnamon.
  2. Top with remaining slice of bread; grill or microwave until cheese is melted, about 5 minutes.
  • 4 cup Leaf Lettuce (torn curly)
  • 4 cup Boston Lettuce (torn Boston lettuce about 2 small heads)
  • 8 oz Applewood Smoked Ham (cubed)
  • 1 Red Delicious Apple (chopped)
  • 1/4 cup Raisins
  • 3 tbsp Apple Holler Apple Cider
  • 2 tbsp Cider Vinegar
  • 1 tbsp Honey Mustard (light)
  • 2 tsp Vegetable Oil
  • 1/8 tsp Black Pepper (freshly ground)
  • 1/2 cup Cheddar Cheese
  1. Combine first 5 ingredients in a large bowl.
  2. Combine apple cider and next 4 ingredients in a small bowl; stir with a whisk. Pour over lettuce mixture; toss well to coat. Spoon salad mixture onto 4 individual salad plates. Sprinkle 2 tablespoons cheese over each salad.
  • 4 skinless, boneless chicken breast halves
  • 1/2 cup, Apple Holler Apple Cider
  • 2 tbsp. Apple Holler Cinnamon Maple Syrup
  • 1/2 tsp. fresh thyme leaves
  • Cooking spray
  • 1 tbsp. butter
  • 2 large apples, peeled, cored, quartered and sliced
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1/8 tsp cinnamon
  • Thyme sprigs for garnish
  1. Combine chicken and 1st 3 ingredients in large zip-lock bag, seal. Marinate chicken in refrigerator for 30 minutes.
  2. Remove chicken from marinade, reserving marinade. Heat a large skillet over medium-high heat, coat pan with cooking spray. Add chicken; cook for 5 minutes each side. Remove chicken from pan, set aside.
  3. Melt butter in skillet over medium-high heat. Add apples, sauté 4 minutes. Add reserved marinade, salt, pepper and cinnamon.
  4. Bring to boil, reduce heat, simmer 4 minutes or until reduced slightly. Return chicken to pan, cook for 3 minutes or until heated through.
  5. Garnish with thyme sprigs.
Yields: 4 servings
  • 2 lb haddock, whole; or salmon
  • Salt
  • 2 Tbs Butter
  • 1 tsp Cornstarch
  • 1 tsp Prepared mustard (Kallas's Honey Mustard would be great!)
  • 2 Tbs fresh dill; Chopped
  • 1/2 cup Apple Holler's Apple Cider
  • 1/2 cup apple; Finely diced, unpeeled
  • 1 Tbs Fresh Lemon Juice
  1. Wash fish and pat dry. Sprinkle all over with salt.
  2. Wrap in 2 layers of aluminum foil. Fold over and seal seam and ends. Place on a cookie sheet.
  3. Bake at 375 F for 40 to 45 minutes or until fish flakes easily.
  4. Meanwhile, melt butter in a small sauce pan. Stir in cornstarch, mustard and dill.
  5. Gradually add apple Cider. Stir until smooth and thickened. Add the diced apple and lemon juice.
  6. Open foil packet, remove skin from fish, and transfer to a platter.
  7. Serve sauce over fish.
  • 10-12 lb. fully cooked ham, boned in
  • 1/2 c. apple juice
  • 2 tbsp. honey
  1. Heat oven to 325 degrees. Score fat and put ham, fat side up, in a roasting pan. Cover loosely with foil and roast 3 hours.
  2. Combine apple juice and honey and stir until honey dissolves. Remove foil from ham and brush with some of the apple glaze. Continue roasting, uncovered, basting occasionally, for 1 hour. Cover with foil if ham starts to brown too much.
  • 2/3 cup Apple Holler apple cider
  • 1/3 cup heavy cream
  • 12 ounces milk chocolate, finely chopped
  • 1 cinnamon stick
  • 12 ounces chocolate candy coating
  • 4 graham crackers
  1. Pour the apple cider into a small saucepan and add the cinnamon stick to the pan. Place it over medium heat to simmer until the concentrate is reduced by half. This process will take 10-15 minutes, but keep checking it until you have 1/3 cup of highly concentrated apple cider.
  2. Add the cream to the 1/3 cup concentrated apple cider in the saucepan, and bring this liquid to a boil. Meanwhile, place the chopped milk chocolate in a large bowl.
  3. Once the cream-apple cider mixture is boiling, pour it through a strainer (to catch the cinnamon stick) over the chopped chocolate. Use a whisk to gently stir the chocolate until it melts and you have a smooth, shiny mixture. This is your ganache.
  4. Press a layer of cling wrap on top of the ganache and refrigerate it until it is firm enough to scoop and roll, about 2 hours.
  5. Once the truffle mixture is firm but not solid, dust your hands with cocoa powder and roll the ganache into small 1-inch balls. You should get 40-48 truffles, depending on how large you make them.
  6. Return the balls to the refrigerator until they’re very firm, another 30 minutes.
  7. While you’re waiting for the truffle to firm up, crumble the graham crackers into crumbs using a food processor or by rolling over them with a rolling pin. Then melt the chocolate candy coating in the microwave, stirring after every 30 seconds to prevent overheating.
  8. Once the coating is melted and smooth, and the truffles are very firm, use a fork or dipping tools to dip the truffles into the melted coating. Remove them from the coating and let the excess drip back into the bowl. Place the dipped truffle on a foil-lined baking sheet and while the chocolate is still wet, sprinkle the top liberally with the crushed graham crackers.
  9. Refrigerate the truffles to set the chocolate coating, for about 10 minutes. Apple Spice Truffles can be stored in an airtight container in the refrigerator for up to a week, but bring them to room temperature for serving for the best taste and texture.
  • Filling:
  • 4 C. peeled, thinly sliced apples (about 4 medium)
  • 2 C. fresh or frozen blueberries (do not thaw) or sliced strawberries
  • 1/4 C. firmly packed brown sugar
  • 1/4 C. frozen orange juice concentrate (thawed)
  • 2 Tbs. all-purpose flour
  • 1 tsp. ground cinnamon
  • Topping:
  • 1 C. Quaker® Oats (quick or old fashioned, uncooked)
  • 1/2 C. firmly packed brown sugar
  • 5 Tbs. margarine or butter, melted
  • 2 Tbs. all-purpose flour
  1. Heat oven to 350°F.
  2. Spray 8-inch square glass baking dish with cooking spray.
  3. For filling, combine all ingredients in large bowl; mix until apples are evenly coated. Spoon into baking dish.
  4. For topping, combine all ingredients in small bowl; mix well. Sprinkle evenly over fruit.
  • 3/4 cup shortening
  • 1 1/4 cups firmly packed brown sugar
  • 1 large eggs
  • 1/4 cup milk
  • 1 1/2 teaspoons vanilla
  • 1 cup flour
  • 1 1/4 teaspoons cinnamon
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon nutmeg
  • 3 cups quick oats ( not instant or old fashioned)
  • 1 cup peeled diced apples
  • 3/4 cup raisins (optional)
  • 3/4 cup coarsely chopped walnuts (optional)
  1. Preheat oven to 375° and grease cookie sheet.
  2. Combine shortening, sugar, egg, milk and vanilla in large bowl.
  3. Beat at medium speed until well blended.
  4. Combine flour, cinnamon, salt, soda and nutmeg in a small bowl and mix into creamed mixture at low speed until just blended.
  5. Stir in oats, apples, raisins and nuts.
  6. Drop rounded tablespoonfuls of dough about 2-inches apart onto prepared cookie sheets.
  7. Bake for 13 minutes or until just set.
  8. Cool for a minute or 2 on cookie sheets and then remove to a wire rack to cool completely.
  9. Bake 30 to 35 minutes or until apples are tender. Serve warm.
  • 4 C. fresh or frozen Cranberries
  • 3 C. Miniature Marshmallows
  • ¾ C. Sugar
  • 2 C. finely chopped Apples (Gala, Empire, Yellow Delicious)
  • ½ C. seedless Green Grapes, quartered
  • ½ C. chopped Walnuts
  • ¼ t. Salt
  • 1 C. Heavy Whipping Cream, whipped
  1. Place cranberries in food processor, process finely chopped.
  2. Transfer to a large bowl, stir in marshmallows and sugar.
  3. Cover and refrigerate overnight
  4. Just before serving, stir in apples, grapes, walnuts and salt.
  5. Fold in the whipped cream
  • 4 large apples, peeled, cored, finely chopped (about 4 to 4 1/2 cups chopped apples)
  • 1 1/2 cups coarsely chopped cranberries
  • 1 tablespoon lemon juice
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 2 large eggs
  • 1/2 cup vegetable oil
  • 2 cups granulated sugar
  • 1 1/2 teaspoons vanilla
  • 1 cup chopped pecans or walnuts
  1. Heat oven to 350°. Grease and flour a 9x13-inch baking pan or spray with baking spray with flour.
  2. Combine chopped apples and cranberries in a bowl; toss with the lemon juice and set aside. In another bowl combine the flour, baking soda, salt, and cinnamon; set aside. In a mixing bowl with electric mixer, beat the eggs with oil, sugar, and vanilla until smooth and well blended. Slowly beat in the dry ingredients until moistened. Stir in apple-cranberry mixture and the chopped nuts. Spread batter in prepared pan. Bake for 45 to 55 minutes, or until the cake springs back when lightly touched with a finger.
  3. Cut into squares to serve, topped with powdered sugar or caramel sauce, or frost the cooled cake with cream cheese frosting.
  • 4 boneless skinless chicken breasts
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons vegetable oil
  • 2 apples, unpeeled, cored and thickly sliced
  • 1 onions, sliced
  • 1/2 cup apple cider or 1/2 cup apple juice
  • 1 1/2 teaspoons cider vinegar
  • 1 teaspoon cornstarch
  1. Sprinkle chicken with thyme, salt and pepper.
  2. In large frying pan, heat half of the oil over medium high heat; brown chicken all over.
  3. Transfer to plate.
  4. Add remaining oil to frying pan.
  5. Cook apples and onion, stirring occasionally, until golden, about 5 minutes.
  6. Add apple cider, bring to boil, stirring and scraping up brown bits from pan.
  7. Return chicken to frying pan.
  8. Cover and cook over medium low heat, turning once, until no longer pink inside, about 7 minutes.
  9. Transfer chicken to serving platter.
  10. Whisk vinegar with cornstarch; whisk into frypan and cook, stirring, until glossy and thickened, about 1 minute.
  11. Pour over chicken.
Yields: 2 servings
  • 1 med. acorn squash
  • 2 sm. apples, unpeeled and diced
  • 2 tbsp. diced celery
  • 2 tsp. minced onion
  • 2 tsp. butter, melted
  • 2 tbsp. water
  • Cinnamon
  1. Heat oven to 400 degrees.
  2. Cut squash in half. Remove seeds.
  3. Place cut side down on baking sheet sprayed with vegetable pan spray.
  4. Combine apples, celery and onion. Add butter and water.
  5. Put in small baking dish. Cover. Bake squash and apple stuffing for 45 minutes or until tender.
  6. Remove from oven. Fill squash with apple mixture.
  7. Sprinkle with cinnamon and serve.
  • 3 cups diced cooked chicken
  • 1/4 cup dried cranberries
  • 1/2 cup diced celery
  • 2 to 3 tablespoons finely chopped red onion
  • 1/2 cup diced apple
  • 1/4 cup chopped walnuts or pecans, optional
  • 4 to 6 tablespoons mayonnaise
  • 2 teaspoons lemon juice
  • 1/8 teaspoon curry powder, or to taste, optional
  • 1/4 teaspoon salt, or to taste
  • 1/8 teaspoon ground black pepper
  • lettuce leaves
  1. Combine the chicken, cranberries, celery, onion, apple, and walnuts, if using.
  2. In a cup or small bowl combine 4 tablespoons of mayonnaise. the lemon juice, curry powder, if using, and salt and pepper. Stir into the chicken, adding more mayonnaise as needed and for taste. Line bread or rolls with lettuce and spread chicken salad on the bread or serve the chicken salad on lettuce-lined plates.
  • 1 cup all-purpose flour
  • 1 cup milk powder
  • ¾ cup unsweetened cocoa powder
  • ½ cup brown sugar
  • ½ cup sugar
  • 1 teaspoon baking soda
  • 2 cups unsweetened applesauce
  1. Preheat oven to 350°F. Lightly grease a 7-by-12-inch baking tray.
  2. Combine flour, milk powder, cocoa, brown sugar, sugar, and baking soda in a large bowl. Whisk well. Add applesauce and stir until combined.
  3. Pour into prepared baking tray and bake 25 to 30 minutes, until cake is springy. Cool and cut into squares
  • 1 1/2 cups Apple Holler Apple Cider
  • 1/2 cup orange juice
  • 2 1/2 tablespoons honey
  • 2 tablespoons chopped fresh mint
  • 2 tablespoons chopped chives
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 1 1/2 to 2 apples (A non-tart variety of apple is preferred for this dish, but your favorite apple variety can certainly be used; use one green and one red-skinned variety for a more colorful presentation. )
  • 2 pounds salmon fillet, skin removed
  • Pinch of salt and pepper
  • Sprinkle of oil (on bottom of roasting pan)
  • 1/4 cup loosely packed brown sugar
  1. Prepare marinade by whisking together apple juice, orange juice, honey, mint, chives, salt and pepper until well combined. Set aside.
  2. Core apples using an apple corer or a small paring knife, then slice apples into rings as thin as possible (about 1/8-inch or less). Use a mandolin if you have it, otherwise a good sharp knife will do fine. Place sliced apples into marinade and let them marinate for a minimum of 30 minutes and a maximum of two hours.
  3. Preheat the oven to 375°F. Sprinkle entire surface of salmon lightly with salt and pepper and place it, skin-side down, in a lightly-oiled roasting pan. Remove apples from marinade and place them carefully on salmon, shingling them like scales from one end to the other. If you are using both red and green-skinned apples, alternate colors as you shingle slices. Sprinkle brown sugar over apples.
  4. Roast for approximately 20 to 25 minutes. When finished, pour juices from the roasting pan over fish before serving.
  • 4 1/2 cups butternut squash - peeled, seeded, and cut into 3/4-inch chunks
  • 2/3 cup packed brown sugar
  • 1/2 cup all-purpose flour
  • 2 eggs
  • 2 teaspoons milk
  • 2 teaspoons vanilla extract
  • 2 teaspoons ground cinnamon
  • 2 teaspoons ground nutmeg
  • 1/2 teaspoon ground cloves
  • 4 large Granny Smith apple - peeled, cored and chopped
  • 2 large carrots, peeled and shredded
  • 1 cup raisins
  • Topping:
  • 2 cups rolled oats
  • 1 cup wheat bran
  • 1 cup packed brown sugar
  • 1/2 cup whole wheat flour
  • 1 tablespoon ground cinnamon
  • 1/2 cup melted butter
  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
  2. Pour about 1 inch of water into the bottom of a pan. Place the squash into a steamer basket fitted into the pan. Bring to a boil, then reduce heat to medium, cover, and steam the squash until tender and easily pierced with a fork, about 15 minutes. Cool.
  3. Place the squash, 2/3 cup brown sugar, 1/2 cup all-purpose flour, eggs, milk, vanilla, 2 teaspoons cinnamon, nutmeg, and cloves in the bowl of a food processor. Pulse until the mixture is smooth. Pour into a large mixing bowl. Stir in the apples, carrots, and raisins until evenly blended. Spread the mixture over the bottom of the prepared baking dish.
  4. Mix together the rolled oats, wheat bran, 1 cup brown sugar, 1/2 cup whole wheat flour, and 1 tablespoon cinnamon with the melted butter in a bowl until crumbly. Spoon the topping over the apple-squash mixture.
  5. Bake in preheated oven until top is golden brown and the apples are tender, 30 to 45 minutes.
  • 6 Anjou or Comice pears (slightly underripe), peeled and cut into large pieces
  • 4 apples (a combination of Granny Smith, McIntosh, and Golden Delicious)
  • 2 to 3 tablespoons fresh lemon juice
  • 1 cup apple juice
  • 1/2 cup sugar
  • 1 teaspoon finely grated lemon zest
  1. Core, peel, and cut the pears and apples into large chunks. In a large, heavy pot, toss with lemon juice to prevent discoloration.
  2. Combine the pears and apples with the remaining ingredients and bring to a boil. Reduce the heat and simmer, partially covered, for 15 minutes or until the fruit is tender but not mushy.
  3. Uncover the pot, stir and cook 5 minutes more. Adjust the flavors and remove from heat, stirring carefully so as not to break up the fruit too much. Cool to room temperature. Refrigerate, covered, for up to 4 days.
  • 4 eggs
  • 1 cup white sugar
  • 1 cup brown sugar
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 3 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/2 cup chopped walnuts
  • 2 cups peeled, chopped zucchini
  • 1 cup chopped, peeled apple
  1. Preheat oven to 350 degrees F (175 degrees C). Grease 2 - 9x5 inch loaf pans.
  2. In a large bowl, combine eggs, white sugar, brown sugar, oil and vanilla until well blended. In a separate bowl, combine flour, baking soda, salt and cinnamon. Stir flour mixture into egg mixture. Fold in walnuts, zucchini and apple. Pour into prepared pans.
  3. Bake 1 hour, or until top springs back when touched lightly in center. Let cool in pans 10 minutes before removing to wire rack to cool completely.
  • 2 tablespoons light brown sugar
  • 1/2 teaspoon cinnamon
  • 4 fresh peaches
  • grapeseed oil (or vegetable oil)
  • vanilla ice cream
  1. In a small bowl, combine brown sugar and cinnamon.
  2. Cut peaches along the seam all the way around and twist halves off the pit.
  3. Brush cut sides with grapeseed oil or vegetable oil.
  4. Cook, cut side down, on a hot grill until fruit has grill marks, 3 to 4 minutes.
  5. Brush tops with oil, turn over, and move to indirect heat.
  6. Sprinkle cut sides with cinnamon sugar.
  7. Cover grill and cook until sugar is melted and fruit is tender, 10 to 15 minutes.
  8. Serve with vanilla ice cream (sprinkle on extra cinnamon sugar if you like).
  • 1/2 cup butter or margarine
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 cup sugar
  • 1/4 teaspoon salt
  • 2 eggs
  • 1 cup regular applesauce
  • 1 cup fresh blueberries
  • 2 cups flour
  1. Preheat oven to 350 degrees.
  2. Cream butter, sugar, and eggs until light and fluffy. Stir in applesauce.
  3. Add flour, baking soda, baking powder and salt. Stirring until just moistened.
  4. Gently fold in the blueberries.
  5. Pour into greased and floured 9 x 5 x 3'' pan.
  6. Bake for 55 to 60 minutes or until toothpick inserted in center comes out clean.
  7. Cool in pan for 10 minutes, then remove from pan and cool completely.
  • 3 eggs, lightly beaten
  • 1 cup vegetable oil
  • 3 teaspoons vanilla extract
  • 2 1/4 cups white sugar
  • 2 cups shredded zucchini
  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 tablespoon ground cinnamon
  • 1 pint fresh blueberries
  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease 4 mini-loaf pans.
  2. In a large bowl, beat together the eggs, oil, vanilla, and sugar. Fold in the zucchini. Beat in the flour, salt, baking powder, baking soda, and cinnamon. Gently fold in the blueberries. Transfer to the prepared mini-loaf pans.
  3. Bake 50 minutes in the preheated oven, or until a knife inserted in the center of a loaf comes out clean. Cool 20 minutes in pans, then turn out onto wire racks to cool completely.
  • 2 pounds of raw sugar snap peas. Remove strings, if necessary, and pack snap peas as tightly as you can in hot, sterilized pint jars, leaving 1/2-inch of headroom.
  • To each jar add:
  • A pinch of cayenne pepper or dried chili peppers
  • 1 clove garlic, diced
  • 1 head fresh dill
  • Bring to a boil:
  • 2-1/2 cups water
  • 2-1/2 cups white vinegar
  • 1/4 cup salt
  1. Pour the mixture over the beans, leaving 1/4-inch headroom.
  2. Seal the jars and process for 15 minutes in a boiling water bath.
  3. For a sweet and sour pickle, preserve snap peas in a "bread and butter" pickle recipe, tossing a few onion slices in each jar.
  4. Add pickled peas to salads, soups and stews (add a few minutes before serving), diced in quiches and rice dishes, potato salads (marinate the warm, diced potatoes in the pickling brine for a few hours).
  • 2 pounds sugar snap peas, rinsed, strings removed from the top and undersides of the pods by pulling away (see note)
  • 6 ounces dried sweetened cranberries (about 1 1/3 cups, chopped)
  • 2 cups apple cider
  • Salt
  • 4 tablespoons ( ½ stick) chilled unsalted butter, cut into small pieces
  1. Bring a large pot of salted water to a boil over high heat.
  2. Add half of the sugar snap peas and cook for 3 to 4 minutes after the water returns to a boil. The snaps will be bright green and cooked but still slightly crisp. Use a large slotted spoon to transfer to a large serving bowl. If using right away, drain and check for remaining strings. Repeat with the remaining sugar snaps.
  3. Combine cranberries, apple cider and salt to taste in a large saucepan over medium-high heat. Cook for 3 to 4 minutes, until the cider has reduced by about half. Lower the heat to medium. Add the butter in several batches, whisking until incorporated. Taste and add salt as needed.
  4. Pour the sauce over the sugar snap peas, stirring until they are evenly coated. Serve immediately. Makes 10 to 12 servings.
  5. Note: De-stringing the sugar snaps is also easy to do after they have been cooked.
  6. To make ahead: The sugar snaps can be cooked and then immediately cooled in an ice-water bath early on the day they will be served. Wrap the dry vegetables in a loose towel or paper towels and refrigerate. Just before serving, prepare the sauce and, in batches, add the sugar snaps until warmed through.
Yields: 4 servings
  • 1/3 c. sugar
  • 1/4 tsp. ground cinnamon
  • 4 med. baking apples, cored and cut crosswise into 1-inch slices
  • 1/4 c. butter, melted
  1. Mix sugar and cinnamon; reserve. Brush both sides of apple slices with butter.
  2. Grill apples 3-4 inches from medium coals 8 minutes; turn.
  3. Sprinkle with sugar mixture (sugar melts while other side browns).
  4. Grill 5-10 minutes longer until tender.
  • 1 1/2 cup finely chopped rhubarb
  • 1 1/2 cup chopped apples
  • 1 1/2 cup sugar
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 4 whole eggs
  • 3 cups flour
  • 1 cup nuts, chopped
  • 3 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  1. Heat oven to 350º.
  2. Grease bottom of 2 loaf pans 8 1/2" x 4 1/2" x 2 1/2" or 9" x 5" x 3".
  3. Mix apples, rhubarb, vanilla, oil, sugar, and eggs in large bowl.
  4. Stir in remaining ingredients.
  5. Pour into pans.
  6. Bake 50 to 60 minutes or until tested done.
  7. Cool 10 minutes. Loosen sides of loaves from pan. Remove to wire rack.
  • 4 cup Leaf Lettuce (torn curly)
  • 4 cup Boston Lettuce (torn Boston lettuce about 2 small heads)
  • 8 oz Applewood Smoked Ham (cubed)
  • 1 Red Delicious Apple (chopped)
  • 1/4 cup Raisins
  • 3 tbsp Apple Holler Apple Cider
  • 2 tbsp Cider Vinegar
  • 1 tbsp Honey Mustard (light)
  • 2 tsp Vegetable Oil
  • 1/8 tsp Black Pepper (freshly ground)
  • 1/2 cup Cheddar Cheese
  1. Combine first 5 ingredients in a large bowl.
  2. Combine apple juice and next 4 ingredients in a small bowl; stir with a whisk.
  3. Pour over lettuce mixture; toss well to coat.
  4. Spoon salad mixture onto 4 individual salad plates.
  5. Sprinkle 2 tablespoons cheese over each salad.
  • 1 cup Fresh blueberries
  • 1 cup Fresh strawberries, unsweetened
  • 1 cup pineapple and orange juice blend
  • 1 cup fat-free plain vanilla yogurt
  • 2 teaspoons sugar or sugar substitute such as Splenda.
  • 6 ice cubes
  1. Place the blueberries, strawberries, juice, yogurt and sugar into the container of a blender. Process until smooth.
  2. Add the ice cubes, and blend until small enough to fit through a straw, but large enough to crunch on.
  3. Pour into glasses, and drink through straws.