Recipe Exchange

I love this time of year! Nights are cooler while the days are still warm. This means apple season is coming! I love to take my kids apple picking. We go every year. Post your apple recipes here!

Apple Salsa

2 medium red apples (see note)
2 tablespoons lime juice
1/2 cup chopped orange segments
1/2 cup finely chopped onions
1/2 cup finely chopped green pepper
1 finely chopped jalapeno
1 clove garlic, minced
2 tablespoons chopped fresh cilantro
1 tablespoon cider vinegar
1/2 teaspoon ground cumin
1 teaspoon vegetable oil  

Core and dice apples into 1/4-inch pieces. Toss immediately with lime juice. Stir in remaining ingredients. Chill 2 hours before serving over fish, chicken or turkey. Makes 3 cups.

Note: Recommended varieties include Empire, Gala, Ida Red, Jonagold, Jonathan, McIntosh, Red Delicious or Rome.

Apple Cake with Caramel Topping

3 cups flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon salt
1 pound Golden Delicious apples, peeled, cored and cut into 1/3-inch cubes
2 cups (packed) golden brown sugar (divided)
1 1/2 cups vegetable oil (see note)
1 cup granulated sugar
3 large eggs
4 teaspoons vanilla extract (divided)
3/4 cup coarsely chopped pecans (about 3 1/2 ounces)
1/2 cup (1 stick) unsalted butter
1/4 cup whole milk  

Preheat oven to 350 degrees.

Coat 12-cup bundt pan with vegetable oil spray.

Sift flour, cinnamon, baking soda and salt into medium bowl. Transfer 3 tablespoons flour mixture to bundt pan and tilt to coat. Set pan aside.

Place apples and 2 tablespoons flour mixture in another medium bowl; toss to coat apples.

In large bowl, combine 1 cup brown sugar, the vegetable oil, granulated sugar, eggs and 3 teaspoons vanilla. Using electric mixer, beat until mixture is thick, about 4 minutes. Gradually beat in remaining flour mixture. Fold apple mixture and pecans into batter; transfer to prepared bundt pan.

Bake cake in preheated oven until tester inserted near center comes out clean, about 1 hour. Transfer cake in pan to rack. Let stand while making caramel.

To prepare caramel topping, melt butter in heavy small skillet over medium heat. Whisk in remaining 1 cup brown sugar, then the milk. Continue to whisk until topping is smooth and blended and comes to boil, about 5 minutes. (One cook who posted comments at the Web site suggested cooking the caramel longer to thicken it a bit.) Whisk in remaining 1 teaspoon vanilla. Spoon 1/4 cup hot caramel topping over warm cake in pan. Let stand until topping is absorbed into cake, about 15 minutes. Turn cake out onto platter. Pour remaining warm topping over cake. Let stand until cool, at least 1 hour. (Can be made 1 day ahead. Cover with cake dome. Let stand at room temperature.) Makes 12 servings.