12 October 2008

Fall Apples

In the midst of freezing my beans, (I was able to get 18 quarts of beans done) another farming friend dropped off a couple of bushels of apples. They were great! I made applesauce...so easy! And since it's almost gone, I have to make more. I think I'll make a few pies and freeze them until the holidays. Quick Homemade Applesauce: Wash, peel and chop apples...I did about 20 apples so far, and it made about 1-1/2 - 2 quarts. Place them in a large saucepan with a little water on the bottom and cook them slowly on low-medium heat. You'll want to cook them until they are very soft. I also added Apple Pie Seasoning and just a touch of sugar. You can use plain Cinnamon as well if you don't have the Apple Pie Seasoning. Season to taste and you can either mash by hand and leave small chunks of apples in the sauce, or you can puree with a mixer. Allow to cool a bit and then ladle into plastic containers. Store in refrigerator for up to a week or freeze for longer storage. Yumm!....There's nothing like homemade applesauce. Quick Tip: I used Delicious Apples for this Applesauce....they cook down more quickly than other varieties. Don't use them for baking though. It is because of this characteristic that they do not lend themselves well to pies. You are better off with Cortlands, Jona-Golds, Spy, or Romes. I like to mix Cortland Apples with the Jona-Gold Apples for my pies and turnovers. Here's another quick recipe for your apples: Nancy's Apple Crisp: 5 large, tart apples, peeled, cored and chopped into big pieces 1/2 Cup sugar 1-1/2 tsp. cinnamon 3 tsp. vanilla extract Combine Apples with above ingredients and place in lightly greased 2 quart souffle dish. For the topping, mix together the following ingredients: 1/2 Cup chopped walnuts, if desired 3/4 Cup flour 3/4 Cup brown sugar 1 Stick Butter, slightly softened 1/4 Cup rolled oats 1/4 tsp salt, if desired Cut in butter with flour and sugar and then mix in the remaining ingredients. Sprinkle mixture over top of apples and bake in a preheated 350 degree oven for 1 hour. Serve warm with vanilla ice cream. The oats and walnuts add a bit more fiber and texture to the recipe and give it that warm, country flair. It makes a great dessert but also serves well as, say, maybe breakfast. Delicious!

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