Shenandoah Valley Apple Nut Chili Recipes

SHENANDOAH VALLEY APPLE-NUT CHILI

Steps:

• Preheat oven to 350°.
• Place pork in a uncovered baking pan; roast for at least 1 hour, until cooked through (don't turn it and don't season it as it cooks).
• When cool enough to handle, cut the meat into bite-size pieces.
• Place the chiles in a large heatproof bowl; cover with boiling water; let stand 30 minutes until soft; then seed and stem them.
• Put chiles in a food processor.
• Peel, core, and quarter one of the apples and add it to the chiles along with 1 cup broth and peanut butter; puree until smooth; set aside.
• In a large pot, saute onions in oil until soft; add in chile puree, ginger, mustard, salt, brown sugar, and cider.
• Stir and bring to a simmer; add in pork along with remaining ½ cup broth, if needed to keep the mixture good and moist.
• Cook and stir until the pork is warmed through.
• Dice the remaining apple and mix it with the scallions; use this garnish to top each serving of chili; may serve with or over rice.

SHENANDOAH VALLEY APPLE CAKE

Steps:

• Beat together oil,sugar,eggs and vanilla(3 min).Add flour salt and soda beat for 1 minute longer. Stin in Apples,nuts, cinnamon and the Tab. of flour. Pour into a greased and floured 13x9x2 pan.Bake @ 350 for 1 hour, cool on rack in pan until completely cool. Combine butter, sugar and milk in a saucepan, bring to a boil stirring constantly, boil for 5-8 minutes. Remove from heat pour all over the top of cooled cake, let sit until carmel is settled maybe 20-25 minutes. Store left over in frig. Yummy

SHENANDOAH VALLEY APPLE CAKE

Steps:

• Preheat oven to 325 degrees F.
• Grease pan and shake sugar in it until the sides and bottom are well coated.
• Combine oil and sugar until well blended.
• Add eggs, beating well after each addition.
• Mix in vanilla.
• In a separate bowl, combine flour, baking soda, salt, cinnamon, and nutmeg.
• Slowly add flour mixture to the sugar mixture.
• Add the apples and nuts.
• Pour batter into pan and bake at 325 degrees for 1 hour and 45 minutes.
• **Note: You may notice that this batter will be quite thick.

APLET -SHENANDOAH APPLE CANDY

Steps:

• Combine 1/2 cup grated apple and gelatin. Let stand for 10 minutes.
• Combine remainder of grated apple, sugar and lemon juice in a saucepan. Bring to a boil.
• Add apple/gelatin mixture. Cook for 15 minutes.
• Cool off flame until room temperature. Add vanilla and nuts.
• Pour into oiled 8"square pan and refrigerate for 24 hours.
• Cut into 1" squares.
• Combine confectioners sugar and cornstarch. Roll candy squares in this mix.
• Store in airtight tin.

SHENANDOAH VALLEY BARBECUE

Steps:

• Cut roast into large chunks.
• Place in a 3-quart or larger slow cooker.
• Combine onion, ketchup, sugar, mustard, chili powder, Worcestershire sauce, vinegar and pepper; mix well.
• Pour over roast and cook on low 8 hours.
• Remove pork from cooker and shred.
• Spoon back into cooker and mix well with sauce.
• Serve immediately.

SHENANDOAH VALLEY BLUEBERRY CAKE

Steps:

• Preheat oven to 375°, and generously grease a 9-inch square or round pan.
• In a bowl, combine the flour, baking powder, and salt; stir with a fork to mix well.
• In another bowl, combine the butter and sugar, beat with a mixer at high speed until well combined.
• Add in egg and beat well for 1-2 minutes, stopping to scrape down the bowl, until the mixture is smooth and light.
• Stir in half the flour mixture, then half the milk, mixing just enough to keep the batter fairly smooth and well combined.
• Add the remaining flour, then the rest of the milk, mixing gently.
• Stir in the blueberries.
• Scrape the batter into the prepared pan, bake for 30 minutes or until the cake is golden, springs back when touched gently in the center and is pulling away from the sides of the pan.
• Serve a square cake right from the pan, warm or at room temperature; if it is round, let the cake cool in the pan on a wire rack for 10 minutes; then turn it out to cool on a wire rack, top side up.