Type what you have

Ingredients

• ✓ tart apple
• sugar
• cinnamon
• brown sugar
• all-purpose flour
• butter

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place apples in an ungreased 7x11-inch baking dish. Sprinkle with sugar and cinnamon; stir to thoroughly combine.
3. 3 Combine brown sugar, flour, and butter in a bowl; sprinkle over apples.
4. 4 Bake in the preheated oven until apples are bubbly and topping is lightly browned, 45 to 60 minutes. Serve hot.

By T Larson

Ingredients

• ✓ tart apple
• sugar
• butter
• egg
• all-purpose flour
• cinnamon
• baking soda
• walnut

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour an 8-inch square baking pan.
2. 2 Stir sugar, melted butter, and egg together in a large bowl. Mix in flour, cinnamon, and baking soda, then stir in apple and walnuts. Spread batter into the prepared pan.
3. 3 Bake in the preheated oven until a small knife inserted in the center comes out clean, about 40 minutes. Cool completely before cutting into nine bars.

By S Powell

Ingredients

• ✓ tart apple
• butter
• onion
• celery
• ground pork
• pork sausage
• bread crumb
• parsley
• salt
• black pepper
• sage
• pork roast

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Place a rack in a shallow roasting pan.
2. 2 Melt butter in a large skillet over medium heat until foam subsides. Sauté onion in hot butter for about 5 minutes. Stir in apple and celery; sauté without browning, about 5 minutes more. Transfer onion mixture to a large mixing bowl.
3. 3 Add ground pork, sausage meat, bread crumbs, parsley, salt, pepper, and sage to onion mixture in the bowl; mix gently but thoroughly. (To taste for seasoning, fry a small ball of stuffing in the skillet until pork is cooked through.)
4. 4 Fill the center of the crown with stuffing, mounding it slightly. Cover stuffing with a round of aluminum foil; wrap the ends of the chop bones in strips of foil to prevent them from charring and snapping off. Place the crown on the rack in the prepared pan.
5. 5 Roast pork in the center of the preheated oven for about 3 hours, removing foil from stuffing about 30 minutes before pork is done to allow the top to brown. An instant-read thermometer inserted into the center of meat near the bone should read at least 145 degrees F (63 degrees C).
6. 6 Carefully transfer pork to a large, heated, circular platter. Remove foil from the ends of the chops and replace with paper frills. Let pork rest for about 10 minutes before carving and serving.

By MARBALET

Ingredients

• ✓ tart apple
• prune plum
• onion
• malt vinegar
• white sugar
• salt
• worcestershire sauce
• garlic
• ginger
• nutmeg
• allspice
• cayenne pepper
• canning jar
• lid
• ring

Instructions

1. 1 Place apples, plums, and onions into the bowl of a food processor, working in batches; pulse until fine. Transfer ground fruit and onions to a large pot; stir in malt vinegar, sugar, salt, Worcestershire sauce, garlic, ginger, nutmeg, allspice, and cayenne pepper until well combined. Bring to a simmer over low heat until brown and thickened, 3 to 4 hours.
2. 2 Inspect 15 half-pint jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until brown sauce is ready. Wash new, unused lids and rings in warm soapy water.
3. 3 Pack sauce into hot, sterilized jars, filling to within ¼ inch of tops. Run a clean knife or thin spatula around insides of jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
4. 4 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
5. 5 Remove jars from stockpot; place on a cloth-covered or wood surface, several inches apart, until cool. Press centers of lids with a finger to ensure lids do not move up or down. Store in a cool, dark area.

By luvz2cook