Tomorrow we're going to an apple orchard to get some apples and such. I'm wanting some ideas on what to make with the apples. I was thinking about apple cider, but I'm not too sure on how to make it.

Can anyone suggest a site or have recipes?

Apple cider is kind of tricky....If you go to "epicurious.com" and ask for apple recipes, you'll get tons. There are prolly thousands of things you can do with them! I can think of dozens, but not sure if you want sweets, snacks ,breakfast, baking, sauces,  etc etc. If you google apple reecipes, you could find other recipe sites, I'm sure, but epicurious always produces for me.

There is a thread here, as well, about favorite recipe web sites; you might have to look back 2-3 pages.

Applesauce (very easy),  apple pie, apple fruit leather (like homemade fruit roll ups - easy), apple preserves or jam or jelly, or just some canned sliced apples.

I get my recipes from my 'Stocking Up' book (older, deluxe edition) but always tweak the recipes.  I've found allrecipes.com to be very helpful for recipes.  You may want to give them a look.

http://www.bestapples.com/Recipes/

This has some recipes.  I didn't know you could make cider at home.  When I was growing up we used to go to the cider mills alot, and they always pressed the apples to make cider.

Paula dean makes fried apple pies using biscuit dough.  She uses canned filling I think, but I tried it once using fresh apples.  I just cooked them on the stovetop with some butter, cinamon, nutmeg and sugar.  When they were soft , I thickened them with a little bit of flour.  Its all to taste but I personnally like tart apples with alot of cinnamon.  Then you roll out flake style jumbo biscuits (like Grands) into a large circle, put a couple  tablespoons of theCOOL  pie filling on one half, fold the biscuit over (so it looks like a small calzone)  And seal the edges very well.  Deep fry in oil heated about medium.  drain well.  dust with powdered sugar.

These are so delicious and easy.  Dont roll the dough out too think, and I rolled my biscuits on a sugared surface as opposed to floured,  the sugar kind of made the outsides looked glazed after it went into the oil