 Recipes
Massachusetts Apple RecipesWhether you’re looking for the recipe for a New England Thanksgiving dish or for Louisa May Alcott’s historically interesting recipe for Apple Buckle, you’ve come to the right place! Here in the land of bushel baskets overflowing with apples (and other fresh produce!), we are fortunate to have everything that it takes to concoct mouth-watering recipes with our own fresh ingredients.
You may not be in your kitchen in Johnny Appleseed Country, but you can take away some memories of your visit here – or sample a preview of our great cookin’.
APPLE STUFFING
1 Tbsp onion, minced
2 Tbsp butter or margarine
1 cup small bread cubes
1/2 tsp salt
1/4 tsp pepper
2 cups tart apples, finely chopped
Beef stock to moisten (can be made by adding one beef bullion cube to one cup hot water)
Brown the onion in butter or margarine. Add remaining ingredients. Mix well.
This recipe comes from the Johnny Appleseed Cookbook: Favorite Apple Recipes of Our Land, Daisy Publications, available at the Johnny Appleseed Visitor Center, Rt. 2 between exits 35 and 34 heading west.
PUMPKIN MUFFINS
3/4 cup (1/2 can) Pumpkin (mix for pie)
1/2 cup honey
1/2 cup canola oil
1 tsp salt
1/2 tsp baking soda
3/4 tsp baking powder
1/2 cup packed brown sugar
1 1/2 cups flour
2 eggs
1 tsp pumpkin pie spice
Preheat the oven to 350 degrees F (175 degrees C). Grease a 12 cup muffin pan. In a large bowl, stir together the whole wheat flour, brown sugar, pumpkin pie spice, baking powder, baking soda and salt. Make a well in the center, and put in eggs, pumpkin, oil and honey. Mix just until the dry ingredients are absorbed. Drain excess water from raisins, and stir in along with the walnuts. Spoon into muffin cups so they are about 2/3 full. Bake for 18 minutes in the preheated oven, or until the tops spring back when lightly touched. Cool in the pan before removing from cups.
ANNIE'S BAKED CORN
1 pint creamed corn
1/2 tsp. salt
Dash of pepper
Lump of butter
1/3 cup sugar
1/3 to 1/2 cup milk
Little vanilla
2 or 3 eggs
Beat eggs. Add vanilla and milk. Pour over rest of ingredients. Bake at moderate heat (350) for about an hour or until done. This is a delicious baked corn recipe that has been passed down by word of mouth for at least 4 generations.
This recipe comes from the Blue and Grey Cookery: Authentic Recipes from the Civil War Years by Hugh and Judy Gowan, available at the Johnny Appleseed Visitor Center, Rt. 2 between exits 35 and 34 heading west.
MULLED APPLE CIDER
8 cups fresh apple cider
1/2 cup lemon juice
1/2 tsp nutmeg
8 whole cloves
1 cup light brown sugar (packed)
1 four inch cinnamon stick
Combine the cider, brown sugar, lemon juice, and nutmeg in a saucepan. Tie the cinnamon stick and cloves in a cheesecloth bag and place it in the pan. Simmer 10 minutes. Remove the bag of spices. Serve hot.
This recipe comes from The Open Hearth: A Colonial Cookbook by Hugh and Judy Gowan, available at the Johnny Appleseed Visitor Center, Rt. 2 between exits 35 and 34 heading west.
APPLESAUCE MEATBALLS
1 lb. lean ground beef
½ cup applesauce
1 egg, beaten
1 cup flour
1 tsp. salt
½ tsp. pepper
2 Tbsp. fat or salad oil
½cup soft bread crumbs
¼ cup celery thinly sliced
¼ cup green pepper, thinly sliced
¼cup carrots thinly sliced
1 onion, thinly sliced
Combine ground beef, applesauce, bread crumbs and egg. Shape mixture into small balls. Roll in flour that has been seasoned with the salt and pepper. Brown in hot fat or oil. Used a slotted spoon to skim meatballs from frying pan and place in shallow casserole dish. Heat pan drippings and stir prepared vegetables, tomato juice and additional seasonings if desired. Bring to rapid boil and pour over meatballs. Cover and bake in a moderate oven (350 degrees) for 40 minutes.
This recipe comes from the Johnny Appleseed Cookbook, available at the Johnny Appleseed Visitor Center, Rt. 2 between exits 35 and 34 heading west.
BOLTON ORCHARDS' APPLE RAISIN BREAD PUDDING
1½ loaves cinnamon raisin bread
7 eggs
1 qt. heavy cream
1 tsp. vanilla
2 whole Cortland Apples
1 cup of sugar
¼ tsp. cinnamon
Tear bread into bite sized cubes. Mix bread with eggs, heavy cream, and vanilla. Let set for ½ hour. Dice 1 apple into tiny pieces and mix into bread pudding. Peel and core the other apple and cut into slices. Shingle apple slices over the top. Mix sugar and cinnamon together sprinkle over the pudding and sliced apples. Bake at 350° for 45-60 minutes. Pudding is done when toothpick in center comes out clean. Enjoy warm with your favorite topping, ice cream, whipped cream, or hard sauce. Serves 12-15
MAPLE TERIYAKI SALMON
2 pounds fresh salmon filet, skinned
A half-cup of pure maple syrup
Marinade
1 c. orange juice
¾ c. soy sauce
1 tsp. Worcestershire Sauce
1 tsp. rice vinegar
1 shallot, sliced
4 cloves garlic, sliced
1 scallion, chopped
1 tsp. fresh ginger, finely diced
Pepper to taste
Whisk orange juice, soy sauce, Worcestershire, vinegar, shallots, garlic, scallion, ginger and pepper in mixing bowl. Place filets in flat-bottomed pan. Pour marinade over filets to cover. Set in refrigerator for 2 to 24 hours. Best if left overnight. Grill salmon flesh side down to slightly char the filets Place salmon on a greased sheet pan. Generously brush filets with maple syrup. Bake in oven at 350 degrees for approximately 10 minutes or to desired doneness. Serve with a nappe of lemon buerre blanc. Garnish with a pinch of chopped scallion and diced red pepper.
—Black Diamond Restaurant at Wachusett Mountain
MAPLE SYRUP CAKE
½ c. sugar
½ c. butter
2 ¼ c. flour
½ c. hot milk
1 c. maple syrup
2 eggs
2 tsp. baking powder
2/3 tsp. baking soda
Cream the butter and sugar together, beat eggs and add in. Stir in maple syrup. Sift and measure the flour and baking powder and soda and sift again. Add flour mixture and hot milk alternately, a little at a time and mix thoroughly. Bake at 350° in a greased and floured center tube pan until a cake tester comes out clean. Frost with either with maple or vanilla frosting.
—Red Apple Farm, Phillipston
LOUISA MAY ALCOTT'S APPLE BUCKLE
This recipe has both a literary and cultural history. Louisa May Alcott’s favorite dessert recipe includes baking powder, which wasn’t available until after 1856, when it was introduced to the area. Also of note is that she cooked it on her own free-standing stove, considered a new-fangled invention at the time.
Ingredients:
3 c peeled and sliced apples
¼ tsp cinnamon
¼ tsp nutmeg
3 tbsp maple syrup
3 tbsp lemon juice
For the topping:
1 c flour
1½ tsp baking powder
¼ tsp salt
2 tbsp sugar
dash of cinnamon and nutmeg (¼ tsp total)
1 beaten egg
4 tbsp butter
Combine the apples, spices, maple syrup, and lemon juice in an 8 x 8 baking pan. Sift the dry ingredients together, and then add the egg, stirring until the mixture is crumbly. Spoon this over the apples and dot with the butter. Bake at 350º for 30–40 minutes. Serve warm.
Blueberry, Peach or Pear Buckle can be made by substituting other fruits for the apples.
Serves 6–8
—Fruitlands Museum / Harvard
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