Halloween II

(Collector's Edition) (1981) Jamie Lee Curtis

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(Two-Disc Special Edition) (2007) Malcolm McDowell

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DreamWorks Halloween

Double Pack (Scared Shrekless / Monsters vs Aliens: Mutant Pumpkins From Outer Space)

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History of Halloween

The Haunted History of Halloween (History Channel) (A&E DVD Archives) (2005)

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Return to Halloweentown

(Ultimate Secret Edition) (2006) Sara Paxton

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The Day After Halloween

(Katarina's Nightmare Theater) Sigrid Thornton

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SpongeBob SquarePants

Halloween (1999) Tom Kenny

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Halloween III

Season of the Witch (1982) Tom Atkins

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Playhouse Disney Halloween

(Just Say Boo/A Spookie Ookie Halloween) (1998) Cole Caplan

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25 Years of Terror (2006) John Ottman

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What can I cook with all of these apples?

My neighbor gave me a huge basket of apples, and I would like to make some things that freeze well as well as a few things to take to work and give to friends.

13 Responses to What can I cook with all of these apples?

  • Becka says:

    Here is a great recipe for Halloween.

    Apples with gummy worms in them.

    6 large golden delicious apples
    1/2 cup raisins
    1/2 cup pecans or walnuts, chopped
    1/2 cup firmly packed brown sugar
    1/4 cup water
    4 tablespoons butter
    1/2 teaspoon ground cinnamon
    1/4 teaspoon ground nutmeg
    6 wiggly candy worms
    Core apples from blossom ends, leaving stem ends intact. Mix raisins and pecans; stuff into cavities of cored apples. Carefully set apples, stems up in a lightly buttered baking pan.
    In a 1 to 2-quart saucepan, mix brown sugar, water, butter, cinnamon & nutmeg; stir over high heat until mixture boils. Pour hot syrup around apples.
    Bake, uncovered, in 350° oven, basting occasionally with syrup, until apples are tender when pierced and skin begins to crack, 30 to 35 minutes.
    Remove apples from oven; cool in pan at least 10 minutes or let cool to room temperature. Set each apple in a small bowl and spoon syrup around fruit.
    In the top of each apple, cut a hole large enough for one of the candy worms and tuck one end into each apple, leaving most of the worm dangling.
    Serve with whipped topping or whipped cream.

  • lindaleetnlinda says:
  • John says:

    I’m not saying this to be funny. make apple pie. use this link.
    If you havnt heard of this show before, he will tell you how to make a great apple pie

  • J?K?M says:

    This is my new fave website, happy baking:)


  • frenchdoc says:

    Some hard cider !
    I’ll be right there ! ! !

  • Megan says:

    apple pies
    apple and berries and custurd ( heat apples until soft then add berries until liguidy) (it sounds bad but its delicious)

    apple crumble
    soft apple (heated apple)

    hope this helps 🙂

  • ~Susakins Makoozakins~ says:

    Apple Dumplings with Rich Cinnamon Sauce —

    5 tablespoons softened butter
    1 cup packed dark brown sugar
    2 teaspoons ground cinnamon
    1/4 cup chopped toasted pecans or walnuts
    4 apples (any variety but Red Delicious) peeled, halved, and cored, a thin sliver cut off bottoms so apples sit flat
    1 (15 ounce) container 9-inch pie crusts
    1 egg white
    2 tablespoons sugar
    2 teaspoons cornstarch

    Adjust oven rack to lower-middle position and heat oven to 425 degrees.

    Mix 3 Tbs. of butter, 1/2 cup of brown sugar, 1 tsp. cinnamon and all the nuts in a small bowl. Spoon a portion of the mixture into each hollowed-out apple core.

    For boxed pie crusts, unroll one of the dough sheets onto a floured work surface. Pulling on sides of dough to straighten rounded edges, roll it into an approximate 12-inch square, then cut the dough into four 6-inch squares; brush the perimeter of each square with egg white.

    Set an apple half on each square. Bring up the 4 corners of dough around the apple and pinch edges to seal. Place on a large (at least 18- by 12-inch) parchment-covered baking dish. Brush dumpling tops and sides with egg white; sprinkle with sugar. Repeat process with remaining apples and dough.

    Bake dumplings until pastry sets and starts to turn golden brown, about 10 minutes. Reduce heat to 375 and bake until golden brown, about 20 minutes longer.

    While apples bake, bring 1 cup water, the remaining 2 Tbs. butter, 1/2 cup brown sugar and 1 tsp. cinnamon to boil in asmall saucepan over medium heat. Dissolve cornstarch in 2 tsps. water; whisk into hot syrup for a smooth sauce. Cover, keep warm.

    For each serving, spoon a portion of sauce on a dessert plate. Set apple dumpling over warm sauce; serve immediately.


    Supreme Apple Butter —

    1 (12 fluid ounce) can frozen apple juice concentrate, thawed
    1/2 cup apple cider
    4 pounds Macintosh apples – peeled, cored and chopped
    3/4 cup dark brown sugar
    1 cup apple brandy
    1 teaspoon ground cinnamon
    1 teaspoon ground ginger
    1/4 teaspoon ground cloves

    In a large saucepan, bring apple juice concentrate, apple cider, and Macintosh apples to a boil. Reduce heat to low. Stirring occasionally, simmer uncovered about 1 hour, until apples are easily mashed.

    Mix dark brown sugar, apple brandy, cinnamon, ginger, and cloves into the apple mixture. Bring to a boil, reduce heat, and simmer uncovered 2 hours, stirring occasionally, until thickened. Transfer to sealed sterile containers, and cool at least 1 hour before serving.


    German Apple-Onion Soup —

    2 pounds onions, halved and thinly sliced
    1/4 cup butter
    1 (49.5 fluid ounce) can chicken broth
    1 (14 ounce) can beef consomme
    1 (12 fluid ounce) can frozen apple juice concentrate, thawed
    2 cups apple juice
    1/4 cup applejack brandy or Calvados
    1 pinch white pepper, or to taste
    1 Granny Smith apple – peeled, cored and thinly sliced

    Set aside about 1/2 cup of the onions to use later as a garnish. Melt the butter in a large pot over medium heat. Stir in the onion, and cook until the onion has softened and turned translucent but not browned, about 10 minutes. Pour in the chicken broth, beef consomme, apple juice concentrate, apple juice, and applejack liquor. Bring to a simmer over medium-high heat and season with the white pepper. Reduce heat to medium-low, cover, and simmer 1 hour.

    To serve, place a pinch of the reserved raw onions in the bottom of a soup bowl. Ladle the soup into the bowls, and float a few slices of apple on top to serve.

  • Costas says:

    you can make great and bio marmalade,apple sauce,you can stuff duck,make Waldorf salad,baked apples with caramel or stuffed with nuts,apple vinegar and lots other recipes.

  • LeeH - this is my evil twin says:

    Applesauce. Apple Pie, Apple dumplings, Apple Fritters, Apple Butter, Apple Cider, Apple Juice, Apple Gumbo, Shrimp Louis, Shrimp Diablo

    (oh crap…)

  • Kawaii says:

    Apple pie; it’s pretty easy to take to work….

  • Sue C says:

    You sure got enuf ans. here to keep you busy for a wk. at least…lol But, you always can make tons of apple sauce & that would freeze too. So when you finish all your "fancy stuff", still have apples left, feel like you do NOT want to even look at another apple, just make the easiest thing, the apple sauce. It w/taste good in the winter time when you want just something extra at dinner time…happy cooking or baking or whatever…:)

  • Mel G says:


    6 full-sized Snickers candy bars, cut into small pieces
    6 apples, cored & cut into bite-sized pieces
    1 16 oz. container cool whip
    1 small box of instant fench vanilla pudding (do not prepare)

    Mix dry pudding into whipped topping thoroughly. Add Snicker and apple pieces to whipped topping/pudding mixture. Chill.

  • Judy says:

    Apple Pandowdy

    1 1/4 cup butter
    2/3 cup sugar
    1 egg
    1 cup milk
    2 1/2 cups flour
    3 teaspoons baking powder
    1/2 teaspoons salt
    4 cup peeled, sliced apples
    1/3 cup brown sugar
    2 teaspoons cinnamon
    1/2 teaspoons nutmeg

    whipped cream or ice cream for garnish Instructions:
    Preheat oven to 350° F.
    Combine flour, baking powder and salt, set aside.
    butter a 9" square baking dish. Place sliced apples in buttered baking dish and sprinkle with a mixture of brown sugar, cinnamon and nutmeg.
    Cream butter and sugar until fluffy. Mix in egg. Add flour mixture, alternating with milk, beginning and ending with flour mixture to make a stiff batter. Spread batter evenly over apples (see photo) and bake for about 50 minutes or until golden brown. Cool for at least ten minutes before serving.
    You can serve this dish right out of the pan, or invert it onto a serving plate like an upside-down cake, warm or at room temperature. Top with whipped cream or ice cream.

    Note: I double the topping ingredients.

    •French Apple Pie

    •6 cups apples, tart,sliced & pared
    •1 1/4 teaspoons cinnamon, ground
    •1/4 teaspoon nutmeg, ground
    •3/4 cup milk
    •2 tablespoons margarine or butter, softened
    •2 eggs
    •1 cup sugar
    •1/2 cup Bisquick or baking mix
    •1 cup Bisquick or baking mix
    •1/2 cup nuts, chopped
    •1/3 cup brown sugar, packed
    •3 tablespoons margarine or butter, firm
    Preheat oven to 325 degrees F.
    Grease pie plate, 10" x 1 1/2".
    Mix apples and spices; turn into plate.
    Beat remaining ingredients except for Streusel till smooth; 15 seconds in blender or 1 minute with hand beater.
    Pour into plate.
    Sprinkle with Streusel.
    Bake till a knife inserted in the center comes out clean, 55-65 minutes; cool.
    For the Streusel——————–.
    Mix Bisquick, chopped nuts, brown sugar and margarine till crumbly.
    Note: I don’t do 2 crust pies.

Halloween Books