Planning a visit to the apple orchard this fall?  You are in for a fun-filled day of hayrides, corn mazes, apple picking and more. When the day is done, and your car is loaded with apples, you may begin to wonder what you’ll do with all of them.

You can probably guess how I’ll answer that question… have a party.  It’s the perfect excuse.  All of those apples will make the perfect center of attention. Use them for brunch, for a luncheon, or for dinner.  Continue your autumn theme by adorning the table with warm colors, apples, gourds and candles. It can be as simple or as extravagant as you’d like.  The following recipes offer a variety of ways to serve your apples galore.

Apple Brie Soup 3 T. butter 1/4 c. apple cider 1 c. leek, chopped 1 c. onion, chopped 2 stalks celery, chopped 2 apples; peeled, cored, chopped 2 T. flour 3 c. chicken broth 13 oz. brie; remove rind and cube 1/4 c. heavy cream salt and white pepper to taste   Combine butter, cider, leeks, onion, celery and apple in a large saucepan. Cook over low heat until vegetables are tender. Stir in flour and continue to cook for about three minutes, stirring continuously.  Add 1 c. chicken broth and whisk until thick and bubbly. Continue to whisk in remaining broth and bring to a boil. Reduce heat, cover, and simmer for 15 minutes.  Puree and return to sauce pan. Reheat on low and stir in cheese cubes, melting slowly and stirring constantly.  After all the cheese is melted, briskly whisk. Puree again if not completely smooth. Stir in heavy cream. Garnish with apple. Serves 4.

Apple Banana Pancakes Blend in a food processor: 1 banana 1 apple Add to the mixture: 2 apples, cut into chunks In a separate bowl mix together the batter: 2 c. flour 1-1/2 c. buttermilk 2 eggs 2 t. baking powder 2 t. baking soda dissolved in 2 t. warm water 3 T. sugar 1/4 stick melted butter Add apple-banana mixture to batter and blend together. Do not over mix or the pancakes will get tough. Cook on a preheated, greased pan. Serve immediately with maple butter or maple syrup.

Maple Butter 1 lb. butter 1 c. maple syrup 1/2 t. salt Mix with electric mixer to desired consistency. Chill if you want it hardened.

Autumn Harvest Soup 1/4 lb. margarine 2 c. onion, chopped 1 celery stalk, chopped 4 t. curry powder 1 T. allspice 3 apples; peeled, cored, chopped 2 medium butternut squash; peeled, seeded, chopped 3 c. chicken broth or vegetable broth 1 c. apple cider 1/2 c. sherry   Combine onions, celery, margarine and seasonings in a large kettle. Cook over low heat until vegetables are tender.  Add apples, squash and broth.  Bring to a boil. Reduce heat and simmer 20-30 minutes allowing apples and squash to cook thoroughly. Strain liquid and set aside. Puree the apple-squash mixture with one cup of strained liquid.  Add cider, sherry and remaining liquid until you reach desired consistency.  Add salt and pepper to taste. Garnish with apple and sour cream.  Serves 8-10.

Carmel Apple French Toast
Great Harvest Carmel Apple Bread, sliced
Mix together:
4 eggs
2 T. milk
1/2 t. vanilla

1. Dip bread slice in egg mixture turning over to cover both sides.
2. Place on a preheated, greased pan.
3. Cook until golden brown on each side, turning once.
4. Serve immediately with maple butter or maple syrup.

Great Harvest Carmel Apple Bread is available on select days at their stores, or can be ordered from them by calling 952-476-2515 or e-mailing at bread@greatharvestmn.com.

Apple Sauerkraut Pork Chops 5 boneless pork loin chops 1/2 t. salt 1/4 t. pepper 2 T. olive oil 1/2 t. cinnamon 1 T. brown sugar 1/2 t. ginger 3 golden delicious apples; peeled, cored, and thickly sliced 2 c. sauerkraut, drained (use bagged sauerkraut)

1. Heat 1 t. olive oil in a large non- stick skillet over medium-high heat. 
2. Sprinkle pork chops with salt and pepper and place in skillet until browned. 
3. Cook through, about 3-4 minutes per side. 
4. Remove from skillet and place on a warming plate. 
5. Heat remaining oil in skillet. 
6. Add cinnamon, brown sugar, ginger and apples and cook until apples begin to brown. 
7. Add sauerkraut, salt and pepper and continue cooking until sauerkraut begins to brown.
8. Serve with pork chops.

Serves 4-5.

Peach and Apple Cream Pie Mix together: 3/4 c. sugar 2 T. flour Add and beat until smooth: 1 c. sour cream 1 egg 1/2 t. vanilla 1/8 t. salt 1/2 t. cinnamon 1/2 t. cloves 1/4 t. nutmeg 1/2 t. ginger Then add: 1 c. chopped apples 1 c. peaches (fresh or frozen) Pour into unbaked pie shell. Topping: 1/3 c. sugar 1/3 c. flour 1/4 c. butter

1. Blend topping with pastry blender and spread on top.
2. Bake at 425 degrees for 15 minutes, THEN reduce heat to 350 degrees and bake another 45 minutes.
3. Serve with whipped cream topping.

Serves 6-8.

By Teri Bennett