Recipes from the Fruit Belt

Cherry Orange Poppy Seed Muffins

Makes 12 muffins

Combine flour, sugar, poppy seeds, baking powder and salt in a large mixing bowl. Add milk, melted butter and egg, stirring just until dry ingredients are moistened. Gently stir in cherries and orange peel. Fill paper-lined muffin cups 3/4 full.
Bake in a preheated 400-degree oven 18 to 22 minutes, or until wooden pick inserted in center comes out clean. Let cool in pan 5 minutes. Remove from pan and serve warm or let cool completely.

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Cherry Oatmeal Cookies

Makes about 4 dozen cookies

Put margarine, brown sugar and granulated sugar in a large mixing bowl. Beat with an electric mixer on}: medium speed 3 to 4 minutes, or until creamy. Add | eggs and vanilla; beat well. Combine flour, baking powder and salt, if desired; add to egg mixture. Stir in oats, cherries and chocolate chips; mix well.

Drop by rounded tablespoonfuls onto an ungreased cookie sheet. Bake in a preheated 350-degree oven 10 to 12 minutes, or until golden brown. Let cool 1 minute on cookie sheet; remove to wire rack to cool completely. Store in a tightly-covered container.

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Tart and Tangy Stuffing

Makes 6 servings

Melt butter in a medium saucepan over medium heat. Add celery and onion; cook 2 to 3 minutes, or until vegetables are tender. Stir in thyme and poultry seasoning.

In a large bowl, toss together celery mixture, stuffing cubes, broth and dried cherries. Spoon into a lightly greased 2-quart casserole.

Bake, covered, in a preheated 350-degree oven 30 minutes, or until mixture is hot. (Or use to stuff a 12-pound turkey).
 

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Cherry Fruit Salad

Makes 6 servings

Put dried cherries, mandarin orange sections and kiwi slices in a salad bowl. Combine orange juice, confectioners' sugar and cinnamon in a small bowl; mix well. Pour orange juice mixture over fruit mixture; mix gently. Refrigerate, covered, 1 to 2 hours, stirring occasionally. Sprinkle with toasted almonds just before serving.

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Roasted Turkey Salad

Serves 8. A great way to use leftover turkey!

Combine cherries and cider in a small saucepan and bring to a boil over medium-high heat. Reduce the heat and simmer for 3 minutes. Remove from heat and set aside.

Toss together the turkey, fennel, pecans and dill in a large mixing bowl. Mix in the cherries and any remaining cider liquid. Whisk together the mayonnaise and ginger and then toss the mixture with salad to bind it. Season with salt and pepper to taste. Serve at once or refrigerate until ready to serve. This salad is pretty served on a bed of raddichio or red cabbage leaves.

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Apple Pasty

One pound flour, 1/2 Ib. lard and suet, 1/2 teaspoonful salt, mix with water. When pastry is made, roll out about 1/4 inch thick, and cut into rounds with a plate to the size desired. Lay the rounds on the pastry board with half of the round over the rolling pin and put in the filling: peel apples, slice thinly, and lightly sprinkle with brown sugar. Damp the edges lightly and fold over into a semi-circle. Shape the pasty nicely and "crimp" the extreme edges where it is joined between the finger and thumb. Cut a split in the center of the pasty, lay on a baking sheet and bake in a quick oven, so that it keeps its shape.

From Did They Really Eat That?, a 19th century cookbook that acquainted immigrants with north woods pioneer fare (1992)—found on the following website: www.hu.mtu.edu/vup/pasty/recipes.htm

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Ripe Grape Juice

Stem and wash l/2 bushel of ripe Concord grapes. Put in kettle. Nearly cover with water and boil until soft. Drain in bags and sweeten to taste. Boil and can.
—Mrs. David Goodyear

From A Feast of Good Things; A Cook Book prepared by the Ladies of Emmanuel Church in Hastings. Michigan, 1921.
 

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Dried Apple Cake

One cup dried apples soaked in water over night, then chop the apples and stew them in cup of molasses 1/2 hour. 2 eggs, 1/3 cup butter, 1 cup sugar, 1 cup buttermilk or sour milk,  2 even teaspoons soda,  1 teaspoon each cinnamon and cloves, 1/2 tsp. nutmeg, 3 cups French's White Lily flour. This makes 2 loaves.
—Mrs. R. K. Grant
 

From A Feast of Good Things; A Cook Book prepared by the Ladies of Emmanuel Church in Hastings. Michigan, 1921.
 

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Apple Bread

Cream together shortening and sugar. Beat in eggs one at a time, sift flour with baking powder, soda and salt. Add to creamed mixture with apples. Stir until blended. Mix in nuts, do not beat. Pour in greased pan (8x4x3 inches). Bake in moderate oven over 350 degrees for one hour, remove from pan and cool thoroughly.

—Mrs. John Zylma. RR5, Allegan

From What's Cooking in Allegan County: 500 Favorite Recipes. The Allegan Gazette Cookbook- 1950, edited by Joe Armstrong, Managing Editor, The Allegan Gazette.

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Apple Cake

1/2 cup shortening

1 teaspoon salt

1/2 teaspoon allspice

1/2  teaspoon cinnamon

1/4 teaspoon nutmeg

Blend well and add: 1 1/3 cups sugar, beat to light and fluffy, beat 2 eggs one at a time. Then add: 2 cups finely chopped cold apples and mix well. Sift flour once and measure two cups, add 1 teaspoon baking powder and 1/4 teaspoon soda and sift together 3 times. Add to cream mixture alternately 1/3 cup cold water. Mix until smooth, bake in 375 degree oven 30 to 35 minutes or until it doesn't stick on cake tester.

—Mrs. Ethel C. Lohrberg. South Lyon

From What's Cooking in Allegan County: 500 Favorite Recipes. The Allegan Gazette Cookbook- 1950, edited by Joe Armstrong, Managing Editor, The Allegan Gazette.

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Oatmeal Apple Cookies

Cream sugar and shortening together. Add eggs and beat well. Add oatmeal fruit and nuts. Then add dry ingredients sifted together. Mix well. Drop from teaspoon on sheet. Bake 375 degrees from 10 to 12 minutes.

—Mrs. Daniel Mclntosh. Grand Rapids
 

From What's Cooking in Allegan County: 500 Favorite Recipes. The Allegan Gazette Cookbook- 1950, edited by Joe Armstrong, Managing Editor, The Allegan Gazette.

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Apple-Tortellini Salad

(Low Fat, Low Sodium & Cholesterol Free)

1. Combine Michigan Apple Juice concentrate, corn syrup, vinegar, sugar, garlic salt and pepper. Cover and refrigerate.

2. Cook tortellini according to package directions. Drain and cool thoroughly. In large mixing bowl combine tortellini and remaining ingredients. Toss gently with Apple Juice dressing and serve immediately.

Yield: 6 servings.

Per serving, 1 1/3 cups: 220 Calories, 4 g Fat, 23 mg Cholesterol. 41 g Carbohydrates. 234 mg Sodium, 3 g Fiber.

Suggested Michigan Apple varieties to use: Empire, Gala, Ida Red, Jonagold. Jonathan, Mclntosh, Red Delicious or Rome.

From the Michigan Apple Committee website: http://www.michiganapples.com

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