Listen Monday through Friday for "Apple Talk with Katie".
Each day, there will be something new, whether it's a recipe, a fun craft, or even apple drinks. All of these recipes and crafts are made with Sacia's apples.

Sacia Echo Lodge Orchard, a half mile off Highway 35 Between Centerville and Winona and the Decorland Apple Stand, half mile South of Galesville on Highway 53.

Please send any comments and/or recipes to: kboone@winonaradio.com

Fruit and Rice Salad
Thursday, September 27, 2007
2 cups cooked rice
1 (20 oz) can crushed pineapple, drained
2 cups mini marshmallows
1/2 cup sugar
3 medium apples, cubed
1/2 cup diced maraschino cherries
1 cup heavy cream, whipped

Combine cooked rice, pineapples, marshmallows, and sugar in large bowl. Toss gently to mix. Cover and refrigerate at least 3 hours. Fold in apples and cherries. Fold in whipped cream. Chill for 1 hour or more before serving.

Old World Open Face Apple Pie
Thursday, September 27, 2007
Standard recipe for one-crust 9-inch pie.

3-5 apples, sliced 1/4 in thick, peeled or unpeeled
lemon juice
3 T sugar
apricot jam

Toss sliced apples in lemon juice. Roll out pie crust and fit to 9 inch or larger pie plate. Cover with apples in circular design, overlapping slightly. Dust top with sugar. Bake 30 minutes at 425 degrees. Remove and dust with sugar again. Melt apricot jam over medium heat and brush glaze on apples. Garnish with fresh thyme.

Baked Squash with Apples
Thursday, September 27, 2007
2 acorn squash
2 cooking apples
1/4 cup cashew nuts
1/4 cup maple syrup
1/4 cup butter or margarine, melted
2 Smokie sausages

Cut squash in half crosswise. Take out seeds and stringy material. Dice peeled apples and slice sausages; fill squash centers. Over this, pour syrup, melted butter, and nuts. Place squash in baking pan and cover with aluminum foil.

Bake at 350 degrees for 45 minutes. Spoon drippings over squash and stuffing. If extra apples and sausages are left, place in small baking dish and bake with squash.

Autumn Coffee Cake
Thursday, September 27, 2007
1 cup sugar
1/2 cup shortening
2 eggs
1 tsp vanilla
2 cups flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 cup sour cream
2 cups apples, peeled and chopped

Cream together shortening and sugar. Add eggs and vanilla. Beat well. Add sour cream and dry ingredients; mix well. Fold in apples. Spread in greased 9 X 13 pan. Sprinkle topping over batter.

Topping

2 T butter or margarine, melted
1/2 cup brown sugar
1/4 cup nuts

Blend together butter and brown sugar. Add nuts. Sprinkle over coffee cake batter. Bake at 350 degrees for 30-35 minutes.

Apple Cobbler
Thursday, September 27, 2007
1/2 cup brown sugar
2 T cornstarch
1/2 tsp cinnamon
1 1/4 cups water
1 T lemon juice
1/2 tsp grated lemon rind
6 cups apples, peeled and sliced
1 T butter or margarine

In saucepan, combine brown sugar, cornstarch, cinnamon, lemon rind and juice, and water. Stir in sliced apples and cook until hot, about 10 minutes. Spoon into a 2 qt casserole. Prepare topping for cobbler:

Cobbler Topping

1 cup flour
2 T sugar
2 tsp baking powder
1/4 tsp salt
1/4 cup (1/2 stick) butter or margarine
1 egg, beaten
1/4 cup milk

1 T sugar
1/4 tsp cinnamon
1 T butter or margarine

Sift together dry ingredients. Cut in butter. Mix egg with milk and add all at once to dry ingredients. Stir only enough to moisten all ingredients. Drop into mounds on hot apple mixture. Sprinkle with 1 T sugar and 1/4 tsp cinnamon. Dot with butter.

Bake at 425 degrees for 20-30 minutes.

Apple Crunch
Thursday, September 27, 2007
1 cup flour
1 cup brown sugar
3/4 cup quick oatmeal
1/2 cup butter or margarine, melted
2 cups apples peeled sliced

Mix together dry ingredients and melted butter until crumbly. Press 1/2 of the mixture into a greased 9X9 square pan. Place sliced apples over the mixture. Meanwhile, cook together the following sauce:

Sauce

1/2 cup sugar
2 T cornstarch
1 cup water
2 T butter
1/2 tsp cinnamon
1 tsp vanilla

Pour cooked sauce over the apples. Sprinkle remainder of crumbs over the top. Bake at 350 degrees for 45-50 minutes. Serve warm or cold.

Red Apple Wine Punch
Tuesday, September 11, 2007
1/2 cup sugar
1/2 cup water
1 lemon thinly sliced
1 orange, thinly sliced
8 whole cloves
1 cinnamon stick
1/2 cup orange juice
2 cups apple juice
2 cups Burgundy or claret wine

Directions:

Mix together the sugar, water, lemon and orange slices, cloves and cinnamon. Bring to a boil over low heat and simmer 5 minutes. Add the orange and apple juices and wine and reheat, but do not boil. Strain and serve at once. If you serve from a punch bowl, float the lemon and orange slices in the punch.

Spiced Apple Tea
Tuesday, September 11, 2007
1 can apple juice
1 tbsp honey
1/2 tsp whole cloves
1 cinnamon stick broken in pieces
2 tea bags

In saucepan combine apple juice, honey, and spices. Bring to a boil, Remove from heat and add the tea bags. Cover and brew for 3 to 5 minutes and remove the tea bags. Strain out spices and serve in your favorite mug!

Cider Sherbet Refresher
Tuesday, September 11, 2007
2 qts apple juice
1 qt lemon sherbet
1 bottle (10 oz) lemon-lime carbonated beverage
Sprigs of mint

Pour the chilled apple juice over the sherbet which has been spooned into the punch bowl. Just before serving, pour the carbonated beverage in gently. Garnish with sprigs of mint.

Meatballs and Apple Kraut
Tuesday, September 11, 2007
Ingredients:
1 1/2 lbs ground meat
1/2 tsp salt
1/4 tsp pepper
1/2 tsp poultry seasoning
1 cup dry bread crumbs
1/3 cup milk
3 tart apples
1 qt sauerkraut
3 tbsp sugar
1 tbsp vinegar
1tbsp caraway seed
cooking oil

Directions:

Gently combine meat, salt, pepper, poultry seasoning, bread crumbs, and milk. Shape into meatballs. Heat cooking oil in a heavy skillet and cook meatballs until done. Keep hot. Peel, core, and slice apples. In a saucepan, combine the apples with sauerkraut, sugar, vinegar, and caraway seed. Bring to a boil and simmer 15 minutes. Put into a serving dish and top with meatballs. Serves 6.

Apple, Pineapple, and Cherry Salad
Monday, September 10, 2007
Wash Apples, remove core and slice without peeling. Chill fruit and arrange in alternate sections on crisp romaine. Add french dressing to taste.

Apple and Cheese Quesadilla
Monday, September 10, 2007
1 tbs butter
1 medium onion peeled and thinly sliced
8 soft taco size flour tortillas
8 oz shredded Amsterdam Aged Gouda Cheese
1 large apple peeled and thinly sliced
1 tbsp chopped fresh thyme

Directions:

Melt butter in a large skillet. Separate onion into rings and saute in butter until very soft, about 20 minutes, stirring frequently. Preheat oven to 400 degrees. Place 4 tortillas on a large baking sheet. Sprinkle with cheese and top with onion, apples and thyme. Top with remaining tortillas and bake for 10 to 15 minutes or until lightly browned on top and cheese is melted.

Harvest Thyme Rice
Monday, September 10, 2007
1 tbs butter or margarine
1 cup thinly sliced carrots
2 tbs finely chopped onion
1/2 cup raisins
3/4 cups apple juice
2 tbs fresh lemon juice
2 tbs light brown sugar
1 tsp salt
1 tsp minced fresh thyme
1/2 tsp ground cinnamon
1/2 tsp ground cardamon
3 cups cooked minute instant brown rice
2 cups sliced apples
1 tbs toasted pine nuts
Thyme Sprigs optional

Heat butter in a large skillet. Add carrots and onions, cook and stir on medium heat or until tender crisp. Stir in raisins, juices, sugar, salt, thyme, cinnamon and cardamon. Reduce heat to low, cover and simmer 10 minutes. Stir in rice and apples, cook until heated through. Sprinkle with pine nuts before serving. Garnish with fresh thyme sprigs if desired. Makes 6 servings.

Apple Coleslaw
Monday, September 10, 2007
1 Cup Miracle Whip
1 tbp honey
3 cups shredded green cabbage
2 cups shredded red cabbage
1 1/2 cups chopped apples
Chopped walnuts for garnish

Mix dressing and honey in a large bowl. Add all remaining ingredients except walnuts and toss lightly. Refrigerate 1 hour or until ready to serve. Garnish with coarsely chopped walnuts.

Stuffed Acorn Squash
Monday, September 10, 2007
Ingredients:

Water
2 acorn squash cut in half
1 tbs butter or margarine
1/2 lb Italian Sausage
1 pkg stove top stuffing mix for chicken
1 cup chopped apples
1/2 cup raisins

Add water to 13X9 inch baking pan to go 1/2 inch up sides. Place squash in pan, cut side up and dot with butter. Bake at 375 Degrees for 30 minutes. Remove casings from sausage. Crumble sausage into small skillet. Cook until done. Drain. Prepare stuffing as directed on package. Add sausage, apples and raisins. Fill each squash half with 1/2 to 3/4 cup stuffing mixture. Bake an additional 30 minutes or until squash is soft. Serve with remaining stuffing mixture.

Apple, Cheddar, and Walnut Toasts
Monday, September 10, 2007
24 thin slices French Bread
2 tart apples
8 oz sharp, extra sharp, or horseradish cheddar cheese, grated
1 cup walnut pieces

Preheat broiler. Arrange bread on a baking sheet and toast lightly on both sides. Remove from broiler and place two apple slices on each piece of toast. Mound cheese and walnuts over the apples. Return to broiler till cheese is slightly melted.

Crunchy Apple Stir Fry
Monday, September 10, 2007
1/2 cup sliced onion
2 medium carrots
1 1/2 tsp vegetable oil
1 tsp crushed basil
1 cup fresh or thawed frozen snow pea pods
1 tbs water
1/4 tsp ground ginger
a gala or golden delicious apple, cored, and thinly sliced

In a large skillet, heat oil over medium-high heat. Add onion, carrots, basil, pea pods, water and ginger, stir fry for 4 minutes. Add apple and cook a couple minuted longer. Serve very hot.

Curried Apple Tuna Salad
Monday, September 10, 2007
Ingredients:

303 oz packages chunk light tuna
1 chopped apple
1/2 cup chopped celery
1/4 cup light mayonnaise
1/2 tsp curry powder
2 green onions, sliced

Directions:

Lightly toss together all ingredients in a small bowl. Spoon into hollowed out tomatoes (great for carb watchers!) Or serve as a sandwich on slices of raisin bread.

Fruit Tacos
Monday, September 10, 2007
Ingredients:

5 cups assorted whole, chopped, or sliced fresh fruit
1 box Ortega white or yellow taco shells
2 tbsp Orange juice
8 oz lowfat strawberry yogurt
1/2 cup toasted coconut
1/2 cup sliced almonds

Combine the fruit and orange juice in a large bowl. Fill the taco shells with the fruit mixture. Top with yogurt, coconut and almonds.

Apple Date Nut Bars
Monday, September 10, 2007
Ingredients:

2 large granny smith apples
2 tbs granulated sugar
2 tbs fresh lemon juice
2 tbs water
1 1/2 cups pitted dates, chopped
2 sticks unsalted butter cut into bits and softened
1 cup packed light brown sugar
1 tsp salt
2 1/2 cups all-purpose flour
1 1/2 cups finely chopped pecans
1 1/2 tsp cinnamon

In a heavy saucepan, combine the apples, granulated sugar, lemon juice, and the water and simmer covered, stirring occasionally for 5 to 10 minutes or until the apples are tender. Add the dates, simmer the mixture, uncovered, stirring it and mashing the dates for 3 to 5 minutes or until the dates are soft and the mixture is almost smooth, and let the puree cool. In a bowl, combine the buter, the brown sugar, the salt, the flour, the pecans, and the cinnamon and blend the mixture well. Press half of the flour mixture evenly into a buttered 13X9 inch baking pan, spread the puree over it, and crumble the remaining flour mixture over the puree, pressing it lightly to form an even layer. Bake the mixture in the middle of a pre-heated 375 degree oven for 35-40 minutes or until its golden. Let it cool completely in the pan on a rack and cut it into 36 bars.

Harvest Apple Cheese Platter
Monday, September 10, 2007
Ingredients:

Golden Delicious apples
Granny Smith Apples
Red Delicious Apples
Choice of assorted cheese: Cheddar, Blue, Brie, Edam, or Swiss

Method: Arrange apples and cheese on attractive cheese board or platter. Set out apple cutters if desired and cheese knives.

To Serve: Cut apples in wedges, and serve with choice of cheese.

Harvest Wild Rice Salad
Monday, September 10, 2007
Ingredients:

3 cups water
1 cup wild rice
2 ribs celery, chopped
1 large red apple cored and diced
1/2 cup chopped toasted walnuts
1/3 cup golden raisins
1/4 cup minced red onion
2 tbsp. snipped fresh basil
Dijon Vinigarette
Freshly ground pepper to taste

Bring water to a boil in a medium saucepan. Reduce heat and simmer, covered for 45 minutes or until rice is tender and splitting open. Drain excess water and cool. Place in a large bowl with the celery, apple, walnuts, raisins, onion, and basil. Pour vinigarette over salad and toss well. Season to taste with pepper. Cover and refrigerate for 1 hour, stirring once or twice.

Dijon Vinigarette: Whisk together 1/3 cup extra virgin olive oil, 1/4 cup white wine vinegar, tbsp. honey, 1/2 tbsp. Dijon mustard and 1/2 tsp. salt.

Chicken, Bacon, and Aged Gouda Salad
Monday, September 10, 2007
Ingredients

2 cups diced rotisserie chicken, chilled
1/4 cup bite sized thin red onion pieces
4 strips Raleys thick cut bacon cooked crisp
1 large Fuji apple cut into bite sized slices
1/2 cup light olive oil vinigarette
1/2 cup shaved aged gouda cheese

Directions

Stir together chicken, onion, bacon, and apple in a medium bowl. Add vinigarette and toss well to coat. Top with cheese and serve over desired greens.

Apple-Carrot Quick Bread
Thursday, September 6, 2007
1 1/2 c. peeled apple shredded
1/2 c. carrot shredded
1/4 c. margarine
2/3 c. sugar
2 eggs
1 tsp. lemon extract (optional)
1 3/4 c. flour
1 tsp. baking powder
1 tsp. soda
1/2 tsp. salt
1/2 c. nuts

Cream margarine and sugar. Add eggs and lemon extract and beat well. Add shredded apple and carrot. Add sifted flour, baking powder, soda and salt. Add nuts. Bake in greased loaf pan at 350 degrees for 50 to 60 minutes or until toothpick inserted comes out clean

DRINK RECIPE (Alcoholic 21+ only)
Thursday, October 5, 2006
Apple Sidecar (Apple Car)

1 1/2 oz. Apple Brandy, Calvados, or Apple Jack
1 oz. Triple Sec
1 oz. Lemon or Lime Juice

Combine all the ingredients in a shaker filled with ice, shake well and strain into a martini glass.

Yogurt with Apples (Sev Raita)
Wednesday, October 4, 2006
2 cups plain regular or fat-free yogurt (1 pound)
1/4 cup water
1 medium unpeeled tart eating apple, coarsely chopped (1 cup)
1 tablespoon finely chopped fresh cilantro
1 tablespoon roasted cumin seed
1/2 teaspoon salt
1/4 teaspoon ground red pepper (cayenne)


1. Beat yogurt and water in medium bowl, using wire whisk, until well blended. Stir in remaining ingredients.
2. Refrigerate at least 30 minutes to blend flavors. Cover and refrigerate any remaining yogurt mixture up to 2 weeks.

Apple-Cranberry Dessert
Monday, October 2, 2006
6 cups sliced peeled apples (about 6 medium)
2/3 cup sweetened dried cranberries
1 teaspoon ground cinnamon
2 tablespoons maple-flavored syrup
1 tablespoon lemon juice
2/3 cup quick-cooking oats
1/2 cup packed brown sugar
1/2 cup Original Bisquick® mix
1/4 cup chopped walnuts
1/4 cup butter or margarine, softened
Vanilla ice cream, if desired


1. Heat oven to 375ºF. In large bowl, mix apples, cranberries, cinnamon, syrup and lemon juice. Spoon into ungreased 8-inch square baking dish.
2. In medium bowl, mix remaining ingredients except ice cream with fork until crumbly. Sprinkle over fruit mixture.
3. Bake 35 to 40 minutes or until apples are tender, juices are bubbly and topping is golden brown. Cool about 30 minutes. Serve warm with ice cream.

Apple Cookies with Vanilla Glaze
Monday, October 2, 2006
2 cups all-purpose flour, stirred before measuring
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 cup shortening
1 1/4 cups brown sugar, firmly packed
1 egg
1 cup chopped walnuts or pecans
1 cup finely chopped unpeeled apple
1 cup raisins, chopped
1/4 cup milk or juice
Vanilla Glaze, below

PREPARATION:
Sift flour with baking soda, salt, cinnamon, cloves, and nutmeg. In a large mixing bowl, cream shortening and brown sugar; beat in egg until well-blended. Stir in half of flour and spice mixture, then stir in walnuts, apple, and raisins.
Blend in milk, then remaining flour mixture.
Drop by rounded tablespoons of dough, about 2 inches apart, onto greased baking sheets. Bake at 375° for 12 to 15 minutes, or until done. While cookies are still hot, spread thinly with Vanilla Glaze, below. Makes about 3 dozen apple cookies.

Vanilla Glaze: In a small mixing bowl blend 1 1/2 cups sifted confectioners' sugar with 1 tablespoon softened butter, 1/4 teaspoon vanilla, a dash of salt, and 2 to 3 tablespoons of half-and-half or milk.

Snicker Apple Salad
Friday, September 29, 2006
INGREDIENTS

1 small box instant french vanilla pudding
2 small boxes instant butterscotch pudding
1 large (12 ounce) cool whip
6 Snickers candy bars, cut into chunks (chill in fridge, easier to cut)
8 granny smith apples with skin left on, cut into chunks
1 cup milk

INSTRUCTIONS
Mix puddings, whip cream and milk. Fold in Snickers and apples. Chill.
If you want to make this look special, drizzle caramel topping, chocolate topping, and sprinkle peanuts on top.

Apple Cinnamon Pancakes
Thursday, September 28, 2006
2 cups Jiffy Mix (or Bisquick)
1 egg
milk
cinnamon
1 medium apple
Peel, core and coarsely chop the apple. Put the apple in a small bowl and set aside.
Add Jiffy mix, 1 egg and enough milk to make a batter. If the batter is too thick, add more milk. Add 1 tsp. of cinnamon and mix again. Finally, stir in apple chunks.
On a warm griddle (sprayed with non-stick spray). Cook on both sides until golden brown.
Break out the syrup and go to town!