Margaret Mayo, Romance Author


I’ve been looking for recipes to use up the cooking apples I stored last year and which are not keeping as well as I had hoped. I want something quick and easy (don’t we all?) so if anyone has any suggestions I’d be very grateful.

As a reward I’ll send a copy of one of my books to whoever sends the recipe I like best.

Posted in News, Views & Personal Updates

6 Responses to “Apples”

  • Laney4 says:

    Laney’s Braised Pork Chops

    2 pork chops
    Salt and pepper to taste
    2 cooking apples
    1 large onion
    1 tbsp (15 mL) butter
    ½ cup (125 mL) water or apple juice
    2 tsp (10 mL) Worcestershire sauce
    Fresh parsley for garnish

    Season chops with salt and pepper. Peel and core apples; cut into wedges. Peel onion; cut into rings. Melt butter in frying pan; brown the chops on both sides. Add water or apple juice plus Worcestershire sauce. Cover and simmer for 10 minutes. Turn chops; add apples and onions. Cover and simmer for another 30 minutes. Garnish with parsley.

  • Laney4 says:

    This might not appear to be “quick”, as you mentioned, but it really is (to me) – especially since you use a bundt pan. It is one of our family’s favourites. Because it makes a big cake, though, we only make it when there are lots to appreciate it. It is yummmmmmmmmy.

    Laney’s Moist Caramel Apple Cake

    1 pkg (2-layer size) yellow cake mix
    1 pkg (4-serving size) Jell-O Vanilla Instant Pudding
    1 cup water
    4 eggs
    ⅓ cup vegetable oil
    3 Granny Smith apples, peeled, coarsely chopped
    20 Kraft Caramels, unwrapped
    ¼ cup milk

    Beat cake mix, dry pudding mix, water, eggs, and oil in large bowl with electric mixer on low speed until blended. Beat on high speed 2 minutes. Gently stir in apples.

    Pour into a greased and floured 12-cup fluted bundt pan (ensuring that the middle “hole” is also sprayed and floured) or a 10” tube pan. Bake in 350oF (180oC) preheated oven for 50 minutes to 1 hour, or until toothpick inserted in centre comes out clean. Cool 20 minutes.

    Remove from pan. Cool completely on wire rack.

    Microwave caramels and milk in microwave-safe bowl on High for up to 2½ minutes, stirring every 30 seconds, until blended. Cool 10 minutes until slightly thickened. Drizzle over cake.

    * Place caramels in freezer for 5 minutes before unwrapping, as the plastic will peel off in a cinch!

    * Serve topped with thawed Cool Whip or vanilla ice cream as a treat.

    * Can use butter pecan cake mix and butterscotch pudding instead, as “to die for”.

    * Per serving (1/16th cake): 275 calories, 10.5 g total fat, 342 mg sodium, 42.7 g carbohydrates, 1 g dietary fibre, 3.6 g protein, 2%RDI Vitamin A, 2%RDI Vitamin C, 6%RDI calcium, 5%RDI iron.

  • Laney4 says:

    Laney’s Dutch Apple Cake

    2 cups flour
    ½ tsp salt
    3 tsp baking powder
    3 tbsp sugar
    ¼ cup butter
    ¾ cup milk
    ½ cup sugar, mixed with 1 tsp cinnamon
    1 egg
    2 or 3 cups (4 medium) apples, sliced

    Mix flour, salt, baking powder, and sugar together. Work in butter. Beat egg and milk, and stir into dry ingredients.

    Spread dough in shallow greased 8”x8” pan. Cover with rows of apples, pressing sharp edges of apple in dough. Sprinkle with sugar and cinnamon mixture. Bake 30 minutes in 350oF (180oC) preheated oven. Can serve warm with whipped cream or ice cream.

  • Laney4 says:

    Laney’s Hot Apples With Cinnamon

    3 apples
    ½ tsp (2 mL) cinnamon
    2 tbsp (30 mL) brown sugar
    1 tsp (5 mL) flour
    1 tsp (5 mL) butter or margarine

    Peel and slice apples. Put sliced apples into a large microwave-safe bowl. Add brown sugar, cinnamon, flour, and butter or margarine. Mix. Heat in microwave for 4 to 5 minutes on high or until apples are soft. Cool before eating.

  • Margaret says:

    Laney 4, they all look delicious, and as you are the only one to have given me any recipes then a book will soon be on its way to you. Congratulations.

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