Has anyone got a good recipe for--------?

I've tried this one a couple of times. Goes well with a dollop of clotted cream!
www.bbcgoodfood.com/recipes/dorset-apple-cake

I use the same basic recipe that I use for fruit cake, just sub the dry fruit with apple.
I still work in English weights so
8ozs SR Flour
4ozs marg
4ozs sugar - white or brown
2 beaten eggs
I usually use a couple of prep'd bramleys (3 if small) chopped into half inch cubes.
Cinnamon or mixed spice
A splash of milk if mix seems too need softening.

Rub flour and marg together. Add sugar, eggs, spice, apple and mix. Add milk if needed.
I usually bake it in a loaf tin but a round tin is fine too. Bake Gas 5 for about 50 mins.

I had the same issue with a beautiful crop of apples but too many for us. I did Mary Berry's Apple Cake just googled it- it comes straight up it was delicious we woofed it in two days.

Based on the Dorset Apple cake, but with a crumble topping. This cake is lovely with a dollop of cream or even custard

Cakes won't use many apples. I stew then freeze in bags, they take up less space that way. Also freeze apple crumbles, everyone loves crumble.

Thanks. They sound great. I can feel a mammoth baking session coming on!

Dorset Apple Cake is delicious, here is one recipe (not the one I used but similar, there are other recipes on the web)
www.dorsetfoodiefamily.co.uk/dorset-apple-cake/

Someone put a recipe on GN for apple butter - I made some and it is delicious with a cold platter and particularly with cheese.

There are lots of recipes on GN - click on Food then do a search for 'Apple Cake' or whatever.

Very happy to see this thread. Storm Ophelia helped the apples from our two trees make it to the ground all at once.
I think make some Apple Butter in the slow cooker.

I make apple and parsley jelly ,its lovely with cold meats instead of chutney.It uses a lot of apples too

Oh, thank goodness. I opened this post in the hopes, fingers crossed, that I could at least see if someone might suggest using apples, and lo and behold! This is exactly what I was looking for, thank you chicken. Of course, if anyone can suggest a recipe for a cake that doesn't taste too appley, that would be good, my oh doesn't like fruit

I still have a mountain of apples too high up to pick, so daily check to grab them off the lawn quick. I have buckets that I have frozen plus given away too. Have been making apple oat cakes and apple flapjacks for the grandchildren’s packed lunches, they love them. There are loads of really nice easy recipes on line ??

Make a Madeira cake mixture, put half in a loaf tin, add sliced apples, add rest of mixture then more sliced apples. Dredge with any kind of brown sugar. Yummy.

I'm not a Gran who bakes but I do enjoy making soup....and also have a glut of apples. A favourite with the grandchildren is Carrot, Apple and Fennel.
25ml olive oil
1 onion, chopped
1 tsp fennel seeds
225g carrots, chopped
1 celery stick, chopped
125g apples, peeled, cored and chopped
600ml vegetable stock
600ml apple juice
salt, pepper according to taste.

1. Heat oil. Gently fry onion, fennel, carrot, celery and apple for 5 minutes
2. Add stock and apple juice, bring to boil, turn down heat, cover and simmer for 20 minutes
3. Liquidise and season to taste.
4. Serve with a sprig of fresh fennel feathers (optional)

Sorry Chicken I'm afraid I don't have a recipe, but I have a question for everyone and don't know how to start a new thread, so am using this for it!
I am not much of a cook but like to look at recipes, such as the daily ones on Gransnet to see if I could make it, but find they always have lots of ingredients that I have either never heard of or would need a whole pantry full to use. A pinch of this, and a teaspoon of that etc. so I give up, Do the rest of you have all these ingredients standing by ready to be used when you see a recipe you fancy?

Milly only sometimes but you wanted to use lots of apples.
Buy two packets of all butter puff pastry, four sponge tins,make up lots of stewed apples, plus another pile of sliced and peeled raw apples, put the tins in the oven with a big knob of butter and whatever sugar you have plenty of, when it looks bubbly, take out the tins, arrange the apples in the caramel type goo, then top with the apple mush, then lay on top half of each rolled out puff pastry, return to the oven and cook until pastry is a lovely colour. If you want to eat one that day, just flip it out upside down so pastry is on the bottom and apples on top. The others just cool and freeze, when you want to use them defrost heat in the tin in the oven for about 20/30 mins and do the flip trick on to a big round plate. You do not have to cut rounds just lay on top of the hot apples and tuck in a bit. Hope you enjoy, it works with gluts of all sorts of fruit like plums etc. Lots of bubbly butter and sugar, do not be mean.???

We dry our apples and pears - this can be done in a very cool oven or in a dessicator. They then take up much less space, are yummy treats for the grandchildren and can be rehydrated for puddings etc quite easily.

I’m using mine to make Somerset chicken ( presuming I can be ar—d to go and get some chicken.

carolpaint I call that tarte tatin

If after all these suggestions you still have more than you can use - some kind souls round here leave tubs of surplus apples out by the roadside for passers by to take a few. ? lovely of them!

i have found that when cooking bramleys... if you wash quarter core and DON'T peel... pop on a pan-ful with a BIT of water and sugar..... cook to puree...
you will find that the skins have fallen off and you can pick out the skins...
save yourself the massive chore of peeling...
then i bag them up in 1lb bags of puree and pop them into the freezer for when they are needed... i use them throughout the year...

Same here although I peel them before cooking. We don’t have an apple tree but have friends who have a couple and don’t use them so every year we get a few bags given. I fill plastic takeaway containers and freeze them, they are a great dessert with some natural yoghurt or made into crumbles. The ones we are given also don’t need any sugar on them.

I call that tarte tatin as well carolpaint and Galen except that I haven't tried using stewed apples in it. And I spend too much time trying to make the sliced apples look pretty.

Delicious, although Raymond le Blanc etc would probably be horrified!!