Turkey Salad

Also known as Autumn Turkey Salad

1/4 cup low-fat mayonnaise
1/2 cup fat-free sour cream
2 teaspoons fresh thyme
2 teaspoons lemon juice
1/2 teaspoon lemon peel
1 pound cooked turkey breast, cut in bite-size pieces
2 celery ribs, thinly sliced
1 apple – peeled, cored, and chopped
1/3 cup dried apricots, chopped
1/4 cup chopped walnuts

In a large bowl, whisk the mayonnaise, sour cream, thyme, lemon juice, and lemon peel until smooth.

Add the turkey, celery, apple, and apricots. Toss gently to coat.

Sprinkle with walnuts.

4 Servings

Amount Per Serving
Calories: 331
Total Fat: 11.3g
Cholesterol: 100mg
Sodium: 240mg
Total Carbs: 20.2g
Dietary Fiber: 3.2g
Protein: 38.2g


Cooking with Walnuts: 51 Recipes using Walnuts

Autumn Apple Salad

4 tart green apples, cored and chopped
1/4 cup blanched slivered almonds, toasted
1/4 cup dried cranberries
1/4 cup chopped dried cherries
1 (8 ounce) container vanilla yogurt

In a medium bowl, stir together the apples, almonds, cranberries, cherries and yogurt until evenly coated.

Original recipe yield: 4
Prep Time: 10 Minutes
Ready In: 10 Minutes

Amount Per Serving
Calories: 213
Total Fat: 5g
Cholesterol: 3mg
Sodium: 41mg
Total Carbs: 38.4g
Dietary Fiber: 4.7g
Protein: 5.5g


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Apple Crisp

4 cups sliced apples
1/4 cup water
1 teaspoon cinnamon
1 cup sugar
3/4 cup flour
1/ 3 cup soft butter

Preheat the oven to 350ºF Spread the sliced apples in the bottom of an ungreased 8” x 8” pan

Combine the water and cinnamon in a bowl and then sprinkle that over the apples.

Work sugar, flour, and soft butter together until it is crumbly Spread the mixture over the apples evenly. Sprinkle more cinnamon on top of the mixture according to your preference.

Bake uncovered for approximately 40 minutes.


Non-Stick Steel 8-Inch Square Cake Pan

Apple Custard Pie

1 cup thinly sliced, peeled apples
1/4 cup plus 1 tablespoon sugar-divided
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1 (9-inch) unbaked pie crust
4 eggs, slightly beaten
1 teaspoon vanilla extract
1/4 teaspoon salt
2 cups milk, heated until warm

Preheat oven to 400°.

Place apple slices in a medium bowl.

Combine 1 tablespoon sugar, the cinnamon and nutmeg and toss mixture with apples. Arrange evenly in bottom of crust.

In large bowl, beat the eggs, 1/4 cup sugar, vanilla and salt. Beat in milk. Pour mixture over apples.

Carefully place pie on rack in center of oven. Bake about 30 minutes or until knife inserted midway comes out clean.

Cool completely on wire rack. Refrigerate, loosely covered, until firm, several hours or overnight.


Pyrex Prepware 3-Piece Glass Mixing Bowl Set

Apple Glazed Chicken

1/3 cup all-purpose flour
1/4 teaspoon salt
1/2 teaspoon black pepper
1 (3- to 3-1/2-pound) chicken, cut into 8 pieces
2 tablespoons vegetable oil
1 cup apple jelly
1 teaspoon lemon juice
1/4 teaspoon ground cinnamon
3 red apples, cored and cut into 1/2-inch wedges

In a shallow dish, combine the flour, salt, and pepper. Dip the chicken into the seasoned flour, coating completely.

In a large skillet, heat the oil over medium heat. Brown the chicken in batches for 5 to 7 minutes per side.

Meanwhile, in a medium bowl, combine the apple jelly, lemon juice, and cinnamon; mix well then stir in the apples. Add entire mixture to the skillet and reduce the heat to medium-low

Add reserved cooked chicken to skillet and simmer for 25 to 30 minutes, or until no pink remains in the chicken and the sauce has glazed the chicken, turning it halfway through cooking.

Serve chicken topped with apples and any glaze remaining in the skillet.


Lodge Pre-Seasoned Cast-Iron Skillet, 15-inch

Apple Dumplings

2 large Granny Smith apples
1 1/2 cups granulated sugar
2 teaspoons cinnamon
2 sticks butter, melted
2 cans crescent rolls (regular size…not the “bigger” sized crescent rolls)
1 can Mountain Dew

Preheat oven to 350°F.

Peel and cut each apple into 8 pieces.

Mix sugar, cinnamon, and melted butter together.

Roll 1 piece of apple in each crescent roll, the more doughy side up. Place in a 9×13 inch pan. Pour sugar mixture over top. Pour Mountain Dew over top of sugar mixture.

Bake for 40 minutes or until brown.


Pyrex Simply Store 6-pc Rectangular Set

Baked Apples and Ice Cream

1 apple, cored
2 tablespoons raisins
1/2 cup light vanilla ice cream
pinch of cinnamon

Take a cored apple and cut it in half. Sprinkle raisins over the apple.

Place on a baking sheet and bake it in the oven for 15 minutes at 350°F (176°C).

Remove the sheet from the oven and put a pinch of cinnamon over each apple half.

Place the ice cream over the apple halves.

Serves: 1 easily doubled or tripled.


Cuisipro Apple Corer

Apple Walnut Strudel

5 Granny Smith or Pippin apples, peeled, cored and sliced
4 ounces butter
1/2 cup packed brown sugar
1/4 cup granulated sugar
2 teaspoons ground cinnamon
2 teaspoons lemon zest
1/2 cup raisins
1 tablespoon apple juice or water
1/2 cup walnuts, chopped
2 8 x 12-inch puff pastry dough sheets
egg wash, 1 beaten egg with 1 ounce water

In a large saute pan, melt butter over medium heat. Add sugars, lemon zest, raisins and cinnamon mixing well. Add apple juice or water. This mixture will begin to caramelize to form a glaze.

Place sliced apples in a mixing bowl. Pour warm glaze over apples and mix well to coat evenly. Place puff pastry dough sheets on floured work surface. Brush with egg wash.

Portion glazed apples lengthwise down the center of the dough sheets. Sprinkle generously with walnuts and streusel. Fold over one side of the pastry to cover apples then fold over the other side to encase the mixture. Fold under edges to seal.

Carefully turn over filled pastry and place on baking sheet. Brush with egg wash and sprinkle with additional streusel.

Bake in preheated oven at 400° for 15 to 20 minutes or until golden brown. Cool slightly and dust with confectioners’ sugar. Slice with a serrated knife.

Makes 2 strudels, 14 to 16 servings.


Cooking with Walnuts: 51 Recipes using Walnuts


Apple Cake with Praline Icing

2 1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon baking soda
1 1/2 teaspoons cinnamon
1 teaspoon ground nutmeg
1 cup vegetable oil
2 cups sugar
3 eggs, beaten
1 teaspoon vanilla extract
3 cups chopped peeled apples
1 cup chopped pecans
Praline Icing, recipe follows

Sift flour, baking powder, salt, baking soda, cinnamon and nutmeg together.

Beat oil and sugar at high speed in mixer for several minutes. Add eggs, 1 at a time, mixing well after each addition. Beat in sifted dry ingredients. Add vanilla and mix well. Stir in apples and pecans.

Pour into greased Bundt pan. Bake at 350° for 50 to 60 minutes or until wooden pick inserted in center comes out clean.

Cool in pan for 10 minutes. Invert onto serving plate. Let stand til completely cooled Drizzle with Praline Icing.

Praline Icing:
1 1/2 cups packed light brown sugar
1/4 cup margarine, 1/2 stick
1/4 cup evaporated milk
1 teaspoon vanilla extract

Mix brown sugar, margarine and milk in pan. Bring to a boil. Stir constantly.

Remove from heat. Stir in vanilla. Let stand til slightly cooled. Beat until mixture is of spreading consistency.


KitchenAid 5-Speed Ultra Power Hand Mixer, Empire Red

Apple Cookies

1/4 cup butter — at room temperature
1 cup packed brown sugar
1/2 cup heavy whipping cream
1 egg
2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon freshly ground nutmeg
1 cup chopped peeled apples — any baking apple
1/2 cup butterscotch or white chocolate baking chips
1 cup chopped walnuts

Glaze
2 tablespoons butter — melted
1 teaspoon ground cinnamon
2 tablespoons heavy whipping cream
2 cups powdered sugar

Preheat oven to 350°.

In a large bowl, cream butter and brown sugar until light and fluffy. Beat in cream and egg.

In another bowl, combine dry ingredients and add to creamed mixture. Fold in apples, baking chips and walnuts. Drop by teaspoonfuls onto greased baking sheets.

Bake in preheated oven about 10 minutes. Do not overbake. Remove from oven and let sit on cookie sheet about 1 minute, then remove to wire racks to cool completely.

While cookies cool, make the glaze by combining all ingredients and mix until smooth.

When cookies are completely cooled, top with glaze.

Makes 3 to 4 dozen, depending on size.


Cooking with Brown Sugar: 51 Recipes