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Pink Lady^® Brand Recipes

Pink Lady^® Brand Cripps Pink Variety – The Perfect Mixer

The glorious sweet-tartness of Pink Lady^® Brand Cripps Pink Variety apples makes them a great addition to almost any baking mix. The shredded apple adds moisture and flavor. Cripps Pink variety apples are so crisp and with such a tight cell structure that they don’t turn to mush when cooked.

Pink Lady^® Brand Cripps Pink Variety Gingerbread: Shred 1 Pink Lady^® Brand Cripps Pink Variety apple. Add to gingerbread mix and prepare as directed, reducing liquid by 1 tablespoon and substituting Pink Lady^® Brand Cripps Pink Variety apple nectar for half the liquid called for, if you wish. Bake as directed and enjoy.

Pink Lady^® Brand Cripps Pink Variety Cornbread: Core and finely chop 1 Pink Lady^® Brand Cripps Pink Variety apple. Add to cornbread mix along with 4 slices crisp-cooked and crumbled bacon. Prepare and bake as package directs.

Pink Lady^® Brand Cripps Pink Variety Spice Cake: Core and finely chop or shred 1 Pink Lady^® Brand Cripps Pink Variety apple. Add to spice cake mix, reducing oil by 2 tablespoons. If you wish add 2 tablespoons chopped candied ginger.

Pink Lady^® Brand Cripps Pink Variety Squash Soup
Makes 6 (1 cup) servings

Pink Lady^® Brand Cripps Pink Variety apples add their distinct sweet-tartness to an almost-instant soup – perfect for fall and winter suppers. To shred the apple just rinse and dry it, hold by the stem and bottom end and shred on the coarsest side of a shredder till you get to the core, turn and shred again, working your way around the core. No need to peel. You can use fresh squash, (instead of the suggested frozen) – Hubbard, acorn, Danish or butternut – cook in the microwave until soft, scrape out the seeds, then the flesh. Plan on about 1 to 1 1/ 2 cups squash for the soup. The soup is a meal in itself. If you wish, stir in chunks of goat cheese – heavenly, or crisp bacon crumbles or browned slices of smoked saAmericage. Add a salad and supper’s ready!

Squash Soup	Ingredients
	1 Pink Lady^® Brand Cripps Pink Variety apple, shredded 1 package (10-ounce) frozen winter squash 1 box (32-ounce.) chicken broth 1/2 teaspoon salt 1/4 teaspoon freshly grated nutmeg Freshly ground black pepper, to taste 4 ounces goat cheese or 4 slices bacon, cooked crisp and crumbled or 4 ounces smoked saAmericage, sliced thin and browned, optional Makes 6 (1 cup) servings
Directions
In medium saucepan over medium-high heat combine apple, squash, broth and seasonings and simmer until squash is completely thawed, about 10 minutes. Mash well with potato masher, or with immersion blender, or blend in 2 batches in the blender until smooth. Add a tablespoon of goat cheese, a few sprinkles of bacon or slices of saAmericage to each bowl.

Squash Soup

Ingredients

1 Pink Lady^® Brand Cripps Pink Variety apple, shredded
1 package (10-ounce) frozen winter squash
1 box (32-ounce.) chicken broth
1/2 teaspoon salt
1/4 teaspoon freshly grated nutmeg
Freshly ground black pepper, to taste
4 ounces goat cheese or 4 slices bacon, cooked crisp and crumbled or 4 ounces smoked saAmericage, sliced thin and browned, optional

Makes 6 (1 cup) servings

Directions

In medium saucepan over medium-high heat combine apple, squash, broth and seasonings and simmer until squash is completely thawed, about 10 minutes.

Mash well with potato masher, or with immersion blender, or blend in 2 batches in the blender until smooth.

Add a tablespoon of goat cheese, a few sprinkles of bacon or slices of saAmericage to each bowl.

Pink Lady^® Brand Cripps Pink Variety Horseradish Cream
Makes about 2 cups

Just one Pink Lady^® Brand Cripps Pink Variety apple adds remarkable sweetness and substance to the traditional horseradish cream. Serve with roast beef, ham or even lamb, or use the cream as an amazing sandwich spread or dip. Use more Pink Lady^® Brand Cripps Pink Variety apple slices for dippers for an extra special appetizer. Shred the whole apple, using the coarsest side of the shredder – it’s easy!

Horseradish Cream	Ingredients
	1 Pink Lady^® Brand Cripps Pink Variety apple, shredded 1 cup sour cream (light, non-fat or regular) 1 to 2 tablespoons prepared horseradish 1/2 teaspoon salt 1/4 cup chopped parsley, optional Makes about 2 cups
	Directions
	Combine all ingredients and blend. Cover and refrigerate until ready to use. Refrigerate any leftovers.

Pink Lady,^® Brand Cripps Pink Variety Lemon Tart
Makes 6 servings

This is an effortless variation on the famous French Tarte Tatin. Think lemon curd with sweet-tart Pink Lady^® Brand Cripps Pink Variety apples. Think 5 minutes to assemble. Think impressing the most finicky of guests. Think of your reputation.

Lemon Tart	Ingredients
	2 Pink Lady^® Brand Cripps Pink Variety apples 3 tablespoons butter 3 tablespoons sugar 2 lemons, zested and juiced 1 refrigerated pastry crust Whipped cream or crème fraiche Makes 6 servings
Directions
Thinly slice and core the apples. Measure butter into a 9-inch round baking dish or pan and put in preheated 375°F oven. Add sugar to pan. Check every few minutes and stir to blend and dissolve sugar. When butter mixture is bubbling, stir in lemon zest and juice. Arrange apple slices overlapping closely in circle around perimeter and then in center of pan, over lemon-butter. Place pastry crust over apples and fold edges of crust toward center, so crust fits tightly around edge of pan. Bake until crust is deep golden brown, about 40 minutes. Let cool on rack for 10 minutes. Place plate on top of pan, then invert and lift pan off, so apple slices are on top. Serve hot or at room temperature. Top with whipped cream or crème fraiche.

Lemon Tart

Ingredients

2 Pink Lady^® Brand Cripps Pink Variety apples
3 tablespoons butter
3 tablespoons sugar
2 lemons, zested and juiced
1 refrigerated pastry crust
Whipped cream or crème fraiche

Makes 6 servings

Directions

Thinly slice and core the apples.

Measure butter into a 9-inch round baking dish or pan and put in preheated 375°F oven.

Add sugar to pan. Check every few minutes and stir to blend and dissolve sugar.

When butter mixture is bubbling, stir in lemon zest and juice.

Arrange apple slices overlapping closely in circle around perimeter and then in center of pan, over lemon-butter.

Place pastry crust over apples and fold edges of crust toward center, so crust fits tightly around edge of pan.

Bake until crust is deep golden brown, about 40 minutes. Let cool on rack for 10 minutes.

Place plate on top of pan, then invert and lift pan off, so apple slices are on top.

Serve hot or at room temperature. Top with whipped cream or crème fraiche.

Pink Lady^® Brand Cripps Pink Variety and Fennel Slaw
Makes 4 servings

Crisp fennel and Pink Lady^® Brand Cripps Pink variety apples make a perfect quick salad to accompany grilled meat or fish. Slice the apple and fennel as thin as you can, using a sharp chef’s knife or a mandoline (slicer). And save a few of the leafy fennel fronds for garnish. In place of the poppy seed dressing you could use a citrus or fruit vinaigrette dressing.

Fennel Slaw	Ingredients
	1 large Pink Lady^® Brand Cripps Pink Variety apple 1 bulb fennel 1/4 cup bottled poppy seed dressing 1/2 teaspoon salt Several grinds black pepper Makes 4 servings
Directions
Core the apple and slice thinly. Cut top off fennel bulb, halve and remove core. Slice thinly. Toss apple and fennel slices with dressing, salt and pepper.

Fennel Slaw

Ingredients

1 large Pink Lady^® Brand Cripps Pink Variety apple
1 bulb fennel
1/4 cup bottled poppy seed dressing
1/2 teaspoon salt
Several grinds black pepper

Makes 4 servings

Directions

Core the apple and slice thinly.
Cut top off fennel bulb, halve and remove core. Slice thinly. Toss apple and fennel slices with dressing, salt and pepper.

Pink Lady^® Brand Cripps Pink Variety Apple Pancake
Makes 2 servings

This puffy pancake, a cousin of the Dutch Baby pancake, cream puffs and Yorkshire pudding, is the signature item at many pancake houses. The Pink Lady^® Brand Cripps Pink Variety apples keep their shape and texture so you have distinct slices to enjoy with the spicy pancake.

Apple Pancake	Ingredients
	3 tablespoons butter 3 tablespoons brown sugar 1 teaspoon cinnamon 1 Pink Lady^® Brand Cripps Pink Variety apple 4 eggs 1/2 cup flour 1/2 cup milk 1/2 teaspoon salt Makes 2 servings
Directions
Preheat oven to 425°F. Measure butter, brown sugar and cinnamon into 10-inch skillet with ovenproof handle* and heat in oven, stirring occasionally, until very hot and bubbly, about 5 to 8 minutes. Meanwhile, core and slice the apple. When butter mixture is bubbly, carefully remove pan from oven and arrange apple slices in circle in pan. Return to oven for 3 to 5 minutes while preparing batter. In mixing bowl or blender, combine eggs, milk, flour and salt and beat or blend until smooth. Slowly pour batter over apples in skillet, distributing evenly. Return to oven until puffy and well-browned, about 20 to 25 minutes. Invert serving plate on top of skillet, then turn over and lift skillet off to serve hot, apple-side up. *To ovenproof skillet handle, wrap well with aluminum foil.

Apple Pancake

Ingredients

3 tablespoons butter
3 tablespoons brown sugar
1 teaspoon cinnamon
1 Pink Lady^® Brand Cripps Pink Variety apple
4 eggs
1/2 cup flour
1/2 cup milk
1/2 teaspoon salt

Makes 2 servings

Directions

Preheat oven to 425°F.

Measure butter, brown sugar and cinnamon into 10-inch skillet with ovenproof handle* and heat in oven, stirring occasionally, until very hot and bubbly, about 5 to 8 minutes.

Meanwhile, core and slice the apple. When butter mixture is bubbly, carefully remove pan from oven and arrange apple slices in circle in pan. Return to oven for 3 to 5 minutes while preparing batter.

In mixing bowl or blender, combine eggs, milk, flour and salt and beat or blend until smooth. Slowly pour batter over apples in skillet, distributing evenly.

Return to oven until puffy and well-browned, about 20 to 25 minutes.

Invert serving plate on top of skillet, then turn over and lift skillet off to serve hot, apple-side up.

*To ovenproof skillet handle, wrap well with aluminum foil.

Pink Lady^® Brand Cripps Pink Variety Apple Fritters
Makes 4 servings

If you have one of the little electric fryers, this is the recipe for you. Or you can cook the fritters in 375°F oil in a small, deep saucepan. Serve plain, sprinkle with powdered sugar or with cinnamon-sugar.

Apple Fritters	Ingredients
	Vegetable oil 2 cups all-purpose biscuit mix 2 teaspoons sugar 1/2 teaspoon cinnamon 1 Pink Lady^® Brand Cripps Pink Variety apple, cored and chopped 3/4 cup milk or half and half Sugar, cinnamon-sugar or confectioners’ sugar Makes 4 servings
Directions
Heat oil in electric fryer for 10 minutes or heat 3 inches of oil in deep saucepan to 375°F. Meanwhile, in medium mixing bowl stir together biscuit mix, sugar and cinnamon. Stir in apple. Add milk and stir just until moistened. Drop by rounded tablespoonsful, about 3 or 4 at a time, into hot oil and cook, turning once, until deep golden brown, about 3 to 5 minutes. Lift out with slotted spoon and drain on paper towels. Sprinkle with your choice of sugar while warm.

Apple Fritters

Ingredients

Vegetable oil
2 cups all-purpose biscuit mix
2 teaspoons sugar
1/2 teaspoon cinnamon
1 Pink Lady^® Brand Cripps Pink Variety apple, cored and chopped
3/4 cup milk or half and half
Sugar, cinnamon-sugar or confectioners’ sugar

Makes 4 servings

Directions

Heat oil in electric fryer for 10 minutes or heat 3 inches of oil in deep saucepan to 375°F.

Meanwhile, in medium mixing bowl stir together biscuit mix, sugar and cinnamon. Stir in apple. Add milk and stir just until moistened.

Drop by rounded tablespoonsful, about 3 or 4 at a time, into hot oil and cook, turning once, until deep golden brown, about 3 to 5 minutes.

Lift out with slotted spoon and drain on paper towels. Sprinkle with your choice of sugar while warm.

Pink Lady^® Brand Cripps Pink Variety Cookie Turnovers
Makes about 8 cookies

Here’s a great recipe for little helpers. Have them keep their hands lightly floured as they wrap each apple slice in the cookie dough. Do let the cookies cool before sampling – the apples will be very hot and might burn tiny tongues.

Cookie Turnovers	Ingredients
	1 roll (18 ounces) refrigerated sugar cookie dough or 1 package (18 ounces) refrigerated ready to eat sugar cookies 1 Pink Lady^® Brand Cripps Pink Variety apple, cored and cut in eighths Makes about 8 cookies
	Directions
	Cut cookie dough in 1/4-inch slices. On lightly floured surface, press three slices or two ready to bake cookies to form a circle about 4 inches in diameter. Wrap an apple slice in each circle, pressing gently to cover apple slice completely. Repeat with remaining dough and apple slices. Place wrapped apple slices several inches apart on lightly greased cookie sheet. Bake remaining cookies along with turnovers. Bake at 375° until well-browned, about 15 minutes. Remove to wire rack to cool. Drizzle with confectioner’s sugar icing, if desired.

Smoked Salmon Bruschetta	Ingredients
	3 tbsp olive oil 1 glove crushed garlic 1 Ciabatta loaf, split in half horizontally, then cut each half into 4 evenly sized pieces 1 Pink Lady^® Brand Cripps Pink Variety apple 1/2 tsp, caster sugar 200g smoked salmon slices Juice of 1/2 lemon Freshly ground black pepper To serve: Creme fraiche, flat leaf parsley, lemon Serves: 4 (makes 8 slices)
Directions
1. Pre-heat the oven to 220oC, 425oF, gas mark 7. 2. Mix the olive oil and the garlic together and brush over cut surfaces of the bread. There will be a little oil left over. place bread on baking tray. 3. Core then slice the apple thinly. Arrange 3 slices on each piece of ciabatta. Brush with remaining oil, then sprikle with a scant amount of caster sugar. 4. Bake just above the centre in pre-heated oven for 8-10 minutes until lightly golden. 5. Transfer brucshetta to serving dish. Top with slices of smoked salmon. 6. Sprinkle lemon juice over the salmon. season with black pepper. Serve the bruschetta with a dollop of creme fraiche and garnish with parsley and lemon.

Smoked Salmon Bruschetta

Ingredients

3 tbsp olive oil
1 glove crushed garlic
1 Ciabatta loaf, split in half horizontally, then cut each half into 4 evenly sized pieces
1 Pink Lady^® Brand Cripps Pink Variety apple
1/2 tsp, caster sugar
200g smoked salmon slices
Juice of 1/2 lemon
Freshly ground black pepper

To serve: Creme fraiche, flat leaf parsley, lemon

Serves: 4 (makes 8 slices)

Directions

1. Pre-heat the oven to 220oC, 425oF, gas mark 7.

2. Mix the olive oil and the garlic together and brush over cut surfaces of the bread. There will be a little oil left over. place bread on baking tray.

3. Core then slice the apple thinly. Arrange 3 slices on each piece of ciabatta. Brush with remaining oil, then sprikle with a scant amount of caster sugar.

4. Bake just above the centre in pre-heated oven for 8-10 minutes until lightly golden.

5. Transfer brucshetta to serving dish. Top with slices of smoked salmon.

6. Sprinkle lemon juice over the salmon. season with black pepper. Serve the bruschetta with a dollop of creme fraiche and garnish with parsley and lemon.