Apple Recipes from Kickapoo Apple Orchard, Wisconsin

E-mail Contacts
Andy Meyer, Manager
Julie Meyer, Retail & Bakery
Bill Meyer, Cider and All About Apples
Marlene Meyer, Web Site

July, 2008 - Two recipes featuring chilled red raspberry mixtures.

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All recipes is a good source for new recipes of all kinds.

For more apple recipes go to US Apple Association

RED RASPBERRY AND APPLESAUCE CHILLED SALAD

Ingredients:

2 (4 serving) packages sugar free raspberry gelatin
2 cups boiling water
2 1/4 cups fresh red raspberries (or frozen with no sugar added, thawed)
1 1/2 cups unsweetened applesauce
3/4 cup plain fat free yogurt
1/3 cup nonfat dry milk powder
1 Tbsp. sugar, or sugar substitute to equal 1 Tbsp. sugar
1/2 cup cool whip lite
1/4 tsp. vanilla extract
1 cup miniature marshmallows

Preparation:

Combine dry gelatin with boiling water. Mix well to dissolve gelatin. Cool 5 minutes.

Blend raspberries and applesauce. Pour into 9 x 13 inch dish. Refrigerate until set, about 4 hours.

Combine yogurt and dry milk powder in small bowl. Blend in sugar (or sugar substitute, cool whip lite, and vanilla. Fold in marshmallows. Spread mixture evenly on top of set gelatin mixture. Refrigerate until ready to serve. Cut into 8 pieces.

Makes 8 servings.ced cut

LIVE HAPPELY!

More cherry recipes and information at: CHERRY MARKETING INSTITUTE

RED RASPBERRY CHIFFON PIE

Ingredients:

1 - 9 inch baked pie shell (or purchased pie shell)
RASPBERRY MIXTURE:
2/3 cup sugar
1 Tbsp. unflavored gelatin
1 pint red raspberries, crushed (OR 1 package 10 oz. frozen red raspberries, thawed, decrease sugar by half)
CHIFFON MIXTURE;
3 egg white
1/4 tsp. cream of tartar
1/3 cup sugar
1/2 cup chilled whipped cream

Preparation:

Raspberry Mixture: In saucepan blend sugar, gelatin, and raspberries. Cook over medium heat, stirring constantly until mixture boils. Place pan in bowl of ice or chill in refrigerator, stirring occasionally, until mixture mounds when dropped from a spoon.

Chiffon Mixture: Beat egg white and cream of tartar until frothy. Beat in sugar a little at a time, continue beating until stiff and glossy. Do not underbeat.

In chilled bowl beat cream until stiff, fold into raspberry mixture. Fold mixture into meringue; pile into pie shell. Chill several hours until set.

AND HAVE A CHERRY NICE DAY!

CHERRY BOUNCE I - July is the best time to make Cherry Bounce!

3 lbs. red tart cherries, leave pits in
1/5 bottle Brandy

At cherry time: wash unpitted cherries, pack tightly into one quart jar, pour brandy over the top screw lid on tightly, leave until Halloween.

At Halloween: Drain off brandy, mix it with 1/2 lb. granulated sugar which has been made into a syrup by adding just a little bit of water.

At Thanksgiving or Christmas: Serve as an after dinner drink, serve the cherries as hors d'oeuvres.

CHERRY BOUNCE II

1 quart sweet or tart cherries, leave pits in
1/2 lb. sugar cubes, or granulated sugar
1 Tbsp. whole allspice
1 Tbsp. whole cloves
1 stick cinnamon
1 pint whiskey

Wash and drain cherries, Fill a largemouth jar with a layer cherries, a layer of sugar and a few spices. Repeat until jar is almost full, add whiskey to fill. Cap tightly and let stand in a dark place for at least two months. Serve liquid as a liqueur, serve cherries as hors d'oeuvres.

Kickapoo Orchard offers apple orchard tours, wisconsin corn maze and apple gift boxes