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Polish Lowland Sheepdog Information




International Recipe Exchange





We are featuring Autumn Apple recipes this month




Elderberry-Apple Pie

I discovered this in the 1974 edition of Farm Journal’s Country Cookbook. The elderberries we use (Sambucus canadensis) grow wild in the hedgerows.

2 crusts pie pastry
2 cups elderberries
1 1/2 cups tart apples — chopped and peeled
1 cup sugar
1/8 teaspoon salt
3 tablespoons quick cooking tapioca
2 tablespoons butter

Wash and stem elderberries. Combine elderberries, apples, sugar, salt, and tapioca, crushing berries with back of the spoon. Spoon mixture into pastry-lined 9″ pie pan. Dot with butter and top with lattice crust. Bake at 400 degrees for 35 to 40 minutes, or until apples are tender and crust is golden



Apple Crisp for a Crowd

Try to enlist the help of the crowd that will be eating this dessert with the peeling and chopping that comes first. They will appreciate it that much more!

15 cups apples, cooking — peeled, cored, and diced
1 1/2 cups sugar — (1 to 1 1/2 cups)
1 1/2 teaspoons cinnamon
1/4 cup flour
1 1/2 cups oats, rolled (raw)
1 1/2 cups brown sugar, packed — packed
3/4 cup flour
1/2 cup butter
3/4 cup chopped walnuts — optional

Combine apples with sugar, flour and cinnamon. Put in bottom of greased 15x10x2 pan (4 quart). Combine oats, brown sugar and flour. Cut in butter. Add nuts and combine. Sprinkle streusel evenly over apples. Bake at 375° for about 30 minutes. Serve warm topped with vanilla ice cream



Apple Fritters


  • 1 cup all purpose flour
  • 1/4 cup sugar
  • 3/4 teaspoon salt
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 1/3 cup milk
  • 1 egg
  • 1 cup chopped apple


  • 2 cups powdered sugar
  • 1 1/2 tablespoons milk

Directions:   Combine flour, sugar, salt, baking powder, cinnamon.  Stir in milk and egg until just combined.  Fold in apple.  Pour oil into skillet so that it is approximately 1 1/2 deep.  Heat oil on high.  Oil is ready when dough floats to top.  Carefully add dough to oil in heaping teaspoons.  Cook until brown, about 2 minutes, then flip.  Cook another 1-2 minutes, until both sides are browned.  Transfer briefly to paper towels to absorb excess oil, then transfer to cooling rack.  Make glaze by stirring milk and powdered sugar together in a small bowl.  Drizzle over apple fritters.  Wait approximately 3 minutes for glaze to harden, then flip fritters and drizzle glaze over the other side.  Best served warm.



Apple Cranberry Crisp

5 Granny Smith apples, peeled, cored and sliced thin
1 cup fresh or frozen cranberries
2 tbsps sugar
2 tbsps light brown sugar (packed)
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
2 tbsps unsalted butter, melted

1 1/4 cups flour
1 cup rolled instant oats
1/2 cup sugar
1/2 cup light brown sugar (packed)
3/4 cup unsalted butter, soft

Preheat the oven to 350 degrees F. Butter a 9×13 baking dish. Peel and core the apples, then cut them into 1/4 inch slices. Wash cranberries and pick out any stems and twigs or past due berries. Place apples and cranberries in a large bowl. Add the sugars, nutmeg and cinnamon. Add the melted butter and toss the ingredients until the fruit is evenly coated. Pour the fruit mixture into the baking dish. In a separate bowl, combine the sugars with softened butter and mix until well blended. Stir in the flour. Add the oats and mix until the crust resembles coarse crumbs. Crumble the topping evenly over the fruit. Put the pan in the oven and bake for 35 to 40 minutes. Serve hot with ice cream.