APPLE SALAD 

By Samantha Skaggs 

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½ cup light vegetable oil such as sunflower or safflower oil, or extra-virgin olive oil 

¼ cup apple cider vinegar 

¼ cup unsweetened apple juice or apple cider 

2 to 3 tablespoons honey 

1 tablespoon real lemon juice 

½ teaspoon salt 

Freshly ground black pepper to taste 

Salad 

3 medium, firm North Carolina apples (about 1 pound) thinly sliced 

Juice of ½ lemon 

12 ounces salad greens (spring mix, baby spinach, arugula, baby romaine, or a combo of your favorites) 

1 cup pecan halves toasted or candied 

¾ cup dried cranberries or dried cherries 

4 ounces crumbled blue cheese or feta 

To prepare Apple Cider Vinaigrette, measure oil, apple cider vinegar, apple juice/cider, honey, lemon juice, salt, and pepper into a mason jar. Tightly screw on lid and shake vigorously until everything is thoroughly combined. Place apple slices in a large plastic bag and squeeze the fresh lemon juice (from the lemon half) over them. Close bag and shake to coat.

In a large salad bowl, layer salad greens, apple slices, pecans, dried cranberries, and blue cheese or feta. Just before serving, dress with desired amount of Apple Cider Vinaigrette and toss until salad ingredients are evenly coated. 

Note: You may prep the individual components of this salad ahead of time and then assemble everything just before serving.

APPLE CINNAMON OVERNIGHT OATS

For each jar: 

⅓ cup old fashioned oats (gluten free if needed) 

½ teaspoon ground cinnamon 

Tiny pinch ground ginger 

Tiny pinch ground cloves 

Tiny pinch kosher salt 

½ medium North Carolina apple, cored and diced 

½ cup unsweetened vanilla almond milk or milk of your choice 

1½ teaspoons pure maple syrup 

½ cup non-fat plain Greek yogurt 

1 tablespoon ground flaxseed meal or chia seeds 

Optional toppings: toasted nuts, dried fruit, such as raisins, cranberries or more maple syrup

Add the ingredients to a pint-sized (16-ounce) Mason jar or other individual container in the order listed above. Do not shake. Seal jar and refrigerate overnight (or up to 5 days). You can also layer the ingredients in a bowl, then cover the bowl with plastic wrap and refrigerate.

When ready to eat, shake the jar to combine the ingredients or empty the contents of the container into a serving bowl and stir to combine. Add a little more Greek yogurt or milk if a thicker/thinner consistency is desired. Add any desired toppings and enjoy! Store overnight oats in the refrigerator for up to 5 days.

CARAMEL APPLE PIE CUPCAKES 

By Samantha Nadeau of Clayton, who took first place in the N.C. Apple Growers Association cooking contest at the 2013 N.C. State Fair. Each recipe entry was required to use at least two cups of North Carolina apples. 

Cupcakes 

4 cups flour 

2 teaspoons baking powder 

2 teaspoons baking soda 

1½ teaspoons cinnamon 

1 teaspoon salt 

6 ounces (12 tablespoons) butter 

2½ cups sugar 

4 eggs 

1½ cups applesauce 

2 cups sour cream 

Preheat oven to 350°.

In a large bowl, combine flour, baking powder, baking soda, cinnamon, salt and sugar. In another mixing bowl, beat eggs until frothy. Add applesauce, butter and sour cream; beat until blended. Stir into flour mixture. Pour into cupcake pan and bake for 18–20 minutes. 

Allow cupcakes to cool, then use the cone method to remove center of cupcake to allow for filling. 

Apple Pie Filling 

2 tablespoons butter (unsalted) 

4 cups of North Carolina honey crisp apples, peeled and diced 

1 tablespoon sugar 

2 tablespoons brown sugar 

1 teaspoon lemon juice 

⅛ teaspoon cinnamon 

½ tablespoon cornstarch 

1 tablespoon water 

Melt butter in a medium saucepan over medium heat. Add apples, sugars, lemon juice and cinnamon. Cook until apples are tender and release their juices, about 10 minutes.

In a small bowl, combine cornstarch and water. Add to apples and stir, cooking until thickened. Remove from heat and cool to room temperature. 

Once cooled, spoon filling into the cooled cupcakes. 

Salted Caramel Buttercream Icing 

½ cup butter, softened 

½ cup shortening 

2 tablespoons caramel sauce 

5 cups powdered sugar 

1 teaspoon salt 

1 to 2 tablespoons water (for thinning) 

In a stand mixer, cream together the butter and shortening. Add the caramel sauce and powdered sugar alternately. Add salt. Add water slowly for thinning. Pipe icing onto cooled and filled cupcakes.