Johnny Appleseed Cookies Recipes

Steps:

• Preheat oven to 350. Line a 9×13-inch baking pan with foil or parchment paper, making sure the edges extend over the edges of the pan for easy removal. Place prepared pan in the freezer.
• Sift together flour, baking soda, salt, cinnamon, and nutmeg. Stir in the oats and sugar. In a separate small bowl, stir together the melted butter, eggs and vanilla. Mix liquid mixture into the oat mixture.
• Press half of the dough into the prepared pan. Set aside.
• Place the remaining dough between two 15-inch lengths of wax paper. Roll out into a 9×13-inch rectangle. Slide a flat cookie sheet under the dough and wax paper and transfer it to the freezer for a few minutes.
• Peel, quarter and core the apples. Cut each quarter lengthwise into five or six slices. Place the apple slices in rows, each slice slightly overlapping the last, on top of the bottom layer of dough.
• Remove the rolled-out rectangle from the freezer. Peel off the top piece of paper and turn the dough over the apples. Remove the remaining paper and press down on the edges of the dough to seal it.
• Bake for 25 to 30 minutes. Cool in the pan. Lift cake out using the edges of the foil and cut into squares or bars. Maida says that chilling makes the bars easier to cut and also that they freeze well!

Steps:

• Cream shortening, sugar, eggs and cream.
• Add vanilla.
• Stir in combined flour, soda and salt.
• Beat until combined, then chill dough.
• When chilled, roll dough out about 1/8- inch thick.
• Cut into about 48 rounds (You need an even number of rounds.
• Place half the cookie dough rounds on ungreased baking sheet.
• Put a heaping teaspoon of apple butter in the center of each round.
• Top with remaining cookie dough rounds to make a sandwich.
• Crimp edges all around with tines of a fork.
• Prick centers (this allows the steam to be released).
• Bake at 400 degrees for 8 minutes.

Steps:

• Cream shortening and sugar together. Add the eggs, baking powder, soda, salt, and spices. Add the water alternately with the flour. Stir in the nuts and apples.
• Grease 8 wide-mouth pint-size jars (use a brush dipped in melted shorting to grease it--make sure you wash the jars with hot soapy water and let then dry before greasing them). Fill the jars half full of batter. Wipe the rims clean and bake in a 325F oven on a cookie sheet for 35 to 45 minutes.
• Meanwhile, bring water to a boil. Once it boils, turn it off and place the lids and rings in the water and let sit until ready to use.
• When the cakes are done, remove the jars one at a time and place the lids on them. No need to wipe water off the lids--the extra moisture will not hurt the cakes. Place the ring on and screw tight. Allow the sit and cool completely. The jars will seal as they cool. Makes 8 pint-size jar cakes that store up to 6 months.
• If giving as a gift, cover top with pretty fabric and attach a card with name of cake, date made, and expiration date. If not for gift, just write the info on top with a marker. When ready to eat, if cakes does not come out easily, just run the jar under hot water for a few seconds or place in microwave for 2 second with the lids removed.
• Recipezaar Editor Note: Additional information from Clemson University Cooperative Extension Service regarding canning safety for breads and cakes.
• http://hgic.clemson.edu/PDF/HGIC3051.pdf.
• "These products are not recommended for canning. Choose recipes that you can freeze. In fact, most of these products are not really "canned." The directions call for baking in the jar and then closing with a canning lid. Many recipes for quick breads and cakes are low acid and have the potential for supporting the growth of bacteria like Clostridium botulinum if it is present inside the closed jar. You will see these products made commercially; however, additives, preservatives and processing controls not available for home recipes are used. Canning jar manufacturers also don't endorse baking in their canning jars.

Steps:

• Put 2 scoops ice cream in a glass.
• Pour over apple juice.
• Add a splash of orange juice and then a splash of club soda.
• Serve with a straw and/or a spoon.
• Enjoy!

Steps:

• * "Different and delicious! If you don't want to frost, just sprinkle tops with a little powdered sugar." Have Ready: 1. Turn on the oven to 375°.2. Lightly grease baking sheets with a paper towel dipped in shortening.3. Combine flour, baking soda, cinnamon, cloves, nutmeg and salt in the small mixer bowl. Stir with a spoon and set aside.4. Combine apples, raisins and sunflower seed in a separate small bowl set aside.5. Combine brown sugar, butter or margarine and egg in the large mixer bowl. Beat on medium speed until well mixer, stopping the mixer and scraping the bowl several times. Beat in half of the flour mixture, then all of the apple juice, then the rest of the flour, stopping the mixer and scraping the bowl several times. Add the fruit-seed mixture and mix well.6. Drop one level tablespoonful of dough at a time on the baking sheets, about 1 1/2 inches apart.7. Bake for 10 to 12 minutes or until lightly browned. Lift with a pancake turner to a wire rack to cool.8. Frost each cookie with 1 teaspoon frosting. Let frosting set about 1 hour before storing between layers of waxed paper in a loosely-covered container in a cool place.

Steps:

• Preheat oven to 350.
• Generously grease BOTTOM ONLY of 8" square pan.
• (or 11 x 7).
• In a large saucepan, combine butter and applesauce, heating over medium til butter melts Remove from heat and blend in all remaining ingredients, stirring until well combined Pour batter into pan, spreading to edges.
• Bake@ 350 30-35 minutes until top springs back when touched.
• Serve warm or cool, plain or with whipped cream.