North Carolina Apples and the Fall Season go hand in hand. We grow 15 major varieties of Apples in North Carolina and many more heirloom varieties. Most of our apples are grown in the mountains. Our growing season begins at the end of August and runs through November. That’s why fall is the perfect time to eat, cook and bake with NC apples, because they are fresh!
Why not plan a trip to the NC Mountains this year. You can enjoy the leaves changing, the fresh cool air and stop by a roadside stand or stroll through an apple orchard. While you’re there, enjoy some of the delicious things made with NC Apples like homemade jellies, jams, cider or fresh apple pie just to name a few.

You can also find NC apples locally at the farmers market or at your grocery store. Remember, if you want the freshest ingredients for your recipes, always use what’s grown right here in North Carolina. I hope you enjoy these recipes and they inspire you to make several delicious creations using NC Apples.

• 9 slices of Pepperidge Farm Cinnamon Bread
  
• 1 lb. Neese’s Southern-Style Country Sausage
  
• 2 cups chopped and peeled NC Apples (cut into ¼ inch pieces)
  
• ½ cup fancy shredded Cheddar Cheese
  
• 2 cups milk
  
• 6 eggs
  

Cut each slice of bread into 9 squares. Brown the sausage until no longer pink, drain and crumble. Core and peel the apples and cut into small ¼ inch pieces. Toss the bread, sausage and apples together in a 9 x 13 inch baking dish. Sprinkle the top with the cheese. Mix together the milk and eggs using a whisk. Pour the milk/egg mixture over the bread/sausage apple mixture. Cover the baking dish with cellophane and refrigerate over night or bake immediately. Preheat oven to 350. Bake uncovered for 45 minutes, let sit for 5 minutes. Drizzle with the glaze (optional). Enjoy!

Glaze

• ½ cup confectionary sugar
  
• 2 Tablespoons water

Stir until it is thin enough to drizzle over the casserole. You may need to continue to add water 1 teaspoon at the time until it is the consistency you prefer.

Mix together some fresh lemon juice (2 lemons) and water (1/4 cup). Slice the apples into 12 slices and coat in the lemon juice mixture. This will keep them from turning brown. Chop the peanuts into bite size pieces. Slice or cube your cheese. Set it all up in a colorful fun buffet and encourage your guest to try different combinations.

Core and slice your apples into 12 or 16 slices. Carefully wrap the apple with a slice of Prosciutto and then a slice of cheese. Secure with a toothpick. Serves 4-6

Garden Apple Salsa

• ¼ of a medium sized red onion – diced
  
• 1 red pepper – diced
  
• 1 green pepper – diced
  
• 1 Anaheim Chile pepper – diced
  
• 1 small jalapeno pepper – diced
  
• 2 vine ripened tomatoes – diced
  
• 2 Tablespoons apple cider vinegar
  
• 2 Tablespoons olive oil
  
• 1 bunch cilantro – chopped (optional)
  
• Juice of 1 lime
  
• 2 NC Jonagold Apples – cored, peeled and diced
  
• Salt and fresh cracked pepper

Just chop, dice, peel and core. Then mix it all together and refrigerate.

• 2 Pink Lady Apples core and cut into 8 slices (leave the peeling on)
  
• Heavy Duty Aluminum Foil
• 4 Tablespoons butter or margarine
• 1 Tablespoon sugar
• 1 Tablespoon cinnamon

Beat butter and granulated sugar with a mixer on medium-high speed until pale and fluffy, 2-4 minutes. Reduce speed to low. Beat in egg and vanilla. Add flour mixture, and beat until just combined. Add apples and jelly, and beat until just combined.

Bake cookies, rotating sheets halfway through, until golden brown and just set, 11 to 13 minutes. Let cool on baking sheets for 5 minutes, and then transfer cookies to wire racks to cool completely.