Waldorf Salad

This is a salad with some history.  It’s said to have been the invention of Oscar Tshirky, who was the maitre d’hotel from the opening of the New York Waldorf Astoria Hotel in 1893 until he retired in 1943.  It’s a simple, but tasty little salad that goes very well with roasted poultry.  The astringency of the walnuts plays off nicely against the mildness of the chicken or turkey, not to mention the stuffing!  This particular version is even low-fat.  While best served day-of, it will still be decent day-after.

Waldorf Salad

4 cups peeled, diced apple

1 cup diced celery (2-3 ribs)

1/2 cup diced seedless grapes

1/2 cup chopped walnuts or pecans

1/4 cup low fat mayonnaise

1/4  cup low fat sour cream

Toss together apples, celery, grapes, and nuts.  Combine mayo and sour cream and pour over fruit.  Mix well.


Apple Custard Cake

The apples are falling off the tree, so it’s time to do some apple baking.  This is an old  tried and true recipe from the days when heavy cream was not something to be frowned upon.  2 % evaporated milk can be substituted for the cream with good results.  It’s delicious warm from the oven, with a scoop of vanilla ice cream, or a dollop of whipped cream.

Apple Custard Cake


2 cups flour

½ cup sugar

1 tsp baking powder

½ cup butter

1 egg, beaten

6 cups peeled and sliced apples

Mix together flour, sugar and baking powder.  Rub butter in until crumbly, then mix in beaten egg.  Press into greased 9”x13”.  Layer on sliced apples.


1 cup sugar

½ cup flour

½ -3/4 tsp cinnamon

½ cup melted butter

½ cup evaporated milk or heavy cream

1 tsp vanilla

Stir together sugar, flour and cinnamon.  Add melted butter, cream and vanilla, mixing till smooth.  Pour over apples.


¾ cup flour

¾ cup sugar

1/3 cup butter

Stir together flour and sugar.  Rub in butter till crumbly.   Sprinkle over custard.  Bake in 350 degree F oven for about 50 minutes, till golden brown.

Sunnybrooks – Apple Crisp

Years ago, when we first came to live in this house, we planted several varieties of apple trees in the backyard.  Not all of them survived, but this one did.  It’s called Sunnybrook,  a hardy variety perfect for our long, cold winters and short growing season.  It is usually a prolific producer and this year is no exception.  The apples are yellow with a nice red blush, 6-7 cm, juicy, a wee bit tart to eat raw, but perfect for pies, crisps, sauce and other cooked-apple delights.  So tonight dessert was apple crisp, the first of the season.

Sunnybrook Apple Crisp

12 -15 apples, peeled, cored and sliced

Toss the slices in:

3/4 cup white sugar

1/3 cup flour

1 tsp cinnamon (or more to taste)

Arrange coated slices in a buttered 9″ baking dish and top with:

Crumb mixture:

1 cup rolled oats

3/4 cup flour

1/2 cup brown sugar

1/3 cup butter, cubed

Toss together oats, flour and sugar.  Add in the cubed butter and work into crumbs.  Sprinkle over the apple slices and bake at 350 degrees F for about 40 minutes, or until the apples are tender and the crumbs are golden brown.

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