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Come September and October, I will be overloaded with APPLES!!! I plan chunky applesauce and pie filling... Any other good ideas???
cranapple butter. dried apples . dhydreated apples . apple chips, apple struddel candied apples on a stick., applel pie filling canned
APPLE BUTTER FREESE OR CAN http://www.pickyourown.org/applebutter.htm
Apple Strudel:
Ingredients
⢠1/4 cup bourbon or apple juice
⢠1/2 cup golden raisins
⢠2 to 3 Granny Smith apples (about 1 pound), peeled, cored, halved, and thinly sliced
⢠1/2 lemon, juiced
⢠1 tablespoon lemon zest, finely chopped
⢠1 teaspoon ground cinnamon, plus more for sprinkling
⢠1/2 cup brown sugar , packed
⢠1/2 cup crushed shortbread cookies
⢠1/4 cup chopped pecans
⢠2 tablespoons butter, cut into pieces
⢠5 sheets phyllo dough from 1 pound package of frozen dough
⢠2 tablespoons butter, melted, for brushing phyllo sheets, plus more if needed
⢠1 tablespoon granulated sugar
⢠Confectioners' sugar
⢠Caramel sauce, purchased
Glaze:
⢠2 cups confectioners' sugar
⢠3 1/2 tablespoons milk
For the Strudel:
Directions
Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
In a small bowl, pour the bourbon or apple juice over the raisins and microwave on high for 45 seconds. Let sit for 15 minutes.
Combine the raisins, apples, lemon juice, lemon zest, cinnamon, brown sugar, cookie crumbs, pecans, and butter in a large bowl.
Remove the phyllo dough from the box, unfold, and cover with a damp towel. Place 1 sheet of phyllo on the work surface and brush lightly with melted butter. Repeat with the remaining sheets, brushing each with melted butter, stacking when done, being sure to keep the unbuttered phyllo covered.
Place the apple mixture on the nearest third of the phyllo stack, being sure to leave a 2-inch border. Gently lift the bottom edge of the phyllo stack to cover the filling and fold the side edges over. Continue to roll the stack away from you until the filling is completely sealed in and the seam is on the bottom. Transfer to the prepared baking sheet. Brush the top with melted butter and sprinkle with granulated sugar.
Bake for 30 minutes, until golden brown. Pour over the glaze and sprinkle with cinnamon and confectioners' sugar. Pass warm caramel sauce, to drizzle over the strudel.
For the Glaze:
Mix ingredients thoroughly.
*Cook's Note: If too thick add a little bit of milk. If too thin add a little bit of confectioners' sugar.
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apple fritters, or use another fresh fruit.
Ingredients:
⢠1 cup sifted all-purpose flour
⢠1 1/2 teaspoons baking powder
⢠1/4 cup sugar
⢠1 teaspoon salt
⢠1 egg, beaten
⢠1/3 cup milk
⢠1 tablespoon melted shortening
⢠2 large apples
⢠oil for deep frying
Preparation:
Sift together flour, baking powder, sugar, and salt. Combine egg and milk; add to flour mixture; beat until smooth. Add shortening and mix well. Peel and core apples; cut into 8 wedges. Dip apple wedges into batter and fry in 370° oil for about 4 minutes, or until brown.
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Apple Crisp recipes .
Ingredients:
6 cups sliced tart apples, peeled or not
1 cup sifted all-purpose flour
1/2 to 1 cup sugar, depending on tartness of apples
1 teaspoon baking powder
1/2 teaspoon salt
1 egg
1/3 cup melted butter
1/2 teaspoon ground cinnamon
Preparation:
Butter an 8-inch square baking dish. Arrange sliced apples in the prepared baking dish.
In a bowl, combine flour, sugar, baking powder, salt, and egg; blend well. Sprinkle mixture over apples. Drizzle melted butter evenly over crumb mixture. Sprinkle with cinnamon. Bake at 350° for 30 to 40 minute. Serve warm, with ice cream or whipped topping.
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Serve this apple crisp with ice cream or whipped topping, for a special dessert.
Ingredients:
5 medium tart apples, peeled, cored, and sliced
1/3 cup firmly packed light brown sugar
1/3 cup granulated sugar
1/2 cup all-purpose flour
3/4 cup quick cooking oats
1/2 cup melted butter
1/3 cup water
whipped cream or vanilla ice cream
Preparation:
Arrange sliced apples in a buttered 8-inch square baking dish. In a bowl, combine the sugars, flour, and oats; stir in melted butter. Spread mixture over the apples. Pour water evenly over top. Bake in a 375° oven for 30 minutes, until apples are tender and top is nicely browned. Serve warm or cooled with ice cream or whipped cream.
Serves 4.
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Vegan Apple Carrot Muffins
"Vegan egg substitute is a powder that you add water to, and can be bought at most grocery stores. It is fat free, vegan and has few calories per 'egg'. If you can't find it, use 6 eggs, but remember that the fat content will go way up."
PREP TIME 20 Min
COOK TIME 20 Min
READY IN 40 Min
INGREDIENTS (Nutrition)
1 cup brown sugar
1/2 cup white sugar
2 1/2 cups all-purpose flour
4 teaspoons baking soda
1 teaspoon baking powder
4 teaspoons ground cinnamon
2 teaspoons salt
2 cups finely grated carrots
2 large apples - peeled, cored and shredded
6 teaspoons egg replacer (dry)
1 1/4 cups applesauce
1/4 cup vegetable oil
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What to Drink?
Coffee
DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C). Grease muffin cups or line with paper muffin liners.
In a large bowl combine brown sugar, white sugar, flour, baking soda, baking powder, cinnamon and salt. Stir in carrot and apple; mix well.
In a small bowl whisk together egg substitute, applesauce and oil. Stir into dry ingredients.
Spoon batter into prepared pans.
Bake in preheated oven for 20 minutes. Let muffins cool in pan for 5 minutes before removing from pans to cool completely.
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Apple-Stuffed Acorn Squash SUBMITTED BY: Karen Scaglione
"'You'll find this delicious squash is a welcome change from plain vegetable side dishes. 'It makes a great accompaniment to pork roast.'"
PREP TIME 10 Min
COOK TIME 55 Min
READY IN 1 Hr 5 Min
INGREDIENTS
1 medium acorn squash
1 cup chopped, peeled apple
4 teaspoons honey
2 teaspoons butter
1/8 teaspoon ground cinnamon
DIRECTIONS
Cut squash in half; discard seeds. Place squash cut side up in a 9-in. x 5-in. x 3-in. loaf pan. Fill centers with apple. Cover and bake at 400 degrees F for 30 minutes.
In a microwave-safe bowl, combine the honey and butter. Cover and microwave on high for 15-20 seconds or until butter is melted. Drizzle over squash. Sprinkle with cinnamon. Bake, uncovered, 25-30 minutes longer or until tender.
FOOTNOTE
Nutritional Analysis: One serving: 1 filled squash half equals 232 calories, 4 g fat (2 g saturated fat), 10 mg cholesterol, 47 mg sodium, 52 g carbohydrate, 11 g fiber, 3 g protein.
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Grilled Chicken and Apple Sandwiches
This sandwich cooks beautifully either on a nonstick skillet or in your George Foreman dual sided indoor grill. It's one of my favorites.
Prep Time: 10 minutes
Cook Time: 5 minutes
Ingredients:
12-oz. can dark and light meat chicken, drained
1/2 cup mayonnaise
1 tablespoon lemon juice
1-1/2 cups grated Swiss cheese
2 stalks celery, chopped
1 apple, finely chopped
1/2 cup grated carrot
12 slices whole wheat bread
2 Tbsp. butter
Preparation:
In small bowl, combine chicken, mayonnaise, lemon juice, Swiss cheese, celery, apple, and carrot. Make sandwiches with the bread. Spread outside of sandwiches with butter. Grill the sandwiches, covered, over medium heat, turning once, until cheese begins to melt and bread is toasted. Or cook on dual-contact indoor grill for 3-5 minutes until bread is golden brown. Serves 6
Calories: 429
Fat: 21 grams
Sodium: 550 mg
Carbs: 36 grams
Fiber: 4.9 grams
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Process - How to Make Dried Apples from Fresh Apples
Step 1 - Selecting the apples
It's fun to go pick your own and you can obviously get better quality apples! But you can also dry apples that you purchase at a grocery store or farm market.
Also, you don't want mushy, bruised or rotten apples!
Which varieties? Whatever are your favorites! I prefer sweet, flavorful apples, like Fuji's, but any will work!
Step 2- Wash the apples
Just wash them in cold water, no soap. If you are going to remove the skins, don't spend too much time on it. Either way, be sure to remove any stickers that the grocery store put on the apples, though. Peelers often get suck on those.
Step 3 - Removing bruises and soft spots
Cut out any bruised or soft parts.
Step 4 - (Optional) Removing the apple skins
If you do not want to remove the skins, skip to step 5. This is completely optional; some people prefer them with skins, some without. The type you buy in the stores usually has the skins intact.
The mechanical apple peelers really DO work well - they're fast and easy; as long as the apples are firm and do not have many bruises or soft spots.
This type of peeler also cores (eliminating the seeds, stem and bottom at the same time) AND slices the apples into a spiral that is about 1/8 inch thick. I break it into nice rings. This little device really saves a lot of time!
Step 5 - Drying the apples
As I said at the beginning, you have 3 choices:
A Food dehydrator - which is the easiest way, and since it is designed for this purpose, yields the most consistent results.
An oven - everyone has one of these, so that means you need no additional equipment
A car (well, or truck, suv, minivan, etc.) and a very hot , sunny day.
Regardless of the drying method you use, you spread the apple slice out on their trays and you may opt to sprinkle them with cinnamon or other spices!
Here are the specific directions for each method:
Food dehydrator: Arrange the pieces on each rack so that air can circulate, preferably with a the pieces not touching each other, but there's no need to become obsessive about it. Some people prefer to sprinkle the apples with some spices (typically cinnamon, nutmeg or allspice). Turn the dehydrator on and enjoy the aroma. If your food drier has a thermostat, set it for 140 degrees F. It will take 12 to 24 hours. See "how to tell when they are done" in step 7, below.
Oven: preheat the oven to 150 degrees F (65 degrees C or gas mark 1). If you don't have these settings, just use the lowest setting you've got. Arrange the apples on cake racks, spread out, not touching each other. Cookie sheets will work if you don't have cake racks or screens - but your need to flip or stir the apples once in a while to expose the other side of them. Some people prefer to sprinkle the apples with some spices (typically cinnamon, nutmeg or allspice). Close the oven. It takes about 10 to 20 hours, but you'll need to check periodically, including rotating the shelves and moving them up or down to get even heating. If you want to speed it up, you can bump the heat up to as high as 200 degrees F ( 93 degrees C), but you'll need to watch them much more closely. See "how to tell when they are done" in step 7, below.
Automobile and a hot sunny day: It sound strange but the same stifling hot car that burns your legs makes an excellent food dryer. Spread the apple slices out on shallow trays (they work better than cookie sheets, since you don't need to worry about leaking juice!). over them loosely with cheesecloth to keep any potential for bugs to come in contact. Put the trays on the dashboard of your car and roll all the windows up and park in the sunniest spot you've got. It's best to start in the morning and let it go to sunset. It may take 2 days - bring the apples in the house overnight. Some people prefer to sprinkle the apples with some spices (typically cinnamon, nutmeg or allspice) but you'll need to check periodically. See "how to tell when they are done" in step 6, below.
Step 6 - How to tell when they're done
The amount of time it takes depends on the water content of the apples, the thickness of the slices, and how well the air is able to circulate around them. When done, the apples should be flexible, like a raison from a fresh bag; not brittle. Most describe them as leathery with a deep red color, without free water or a tacky feeling. If you want them drier, more crispy, that's fine, but you need to dry them at least to the consistency of a raison, or they won't keep!
Step 7 - Cool, then Fill the Zipper-type bags
Let the apples cool to room temperature (about 20 to 30 minutes), then fill the bags. Don't overfill the bags, leave a little room for expansion. Do try to avoid leaving any air pockets! A vacuum bag is shown at left, but you can use ziploc (or similar) bags, show below. But be sure to squeeze out the extra air (below left is before, below right is after squeezing out the excess air)
Step 8 - Vacuum seal the bags (if you have a vacuum sealer)
Obviously if you haven't got a vacuum food sealer, just inspect the bags and you may need to open them and reseal them to eliminate any air pockets! TIP: If you don't own a vacuum food sealer to freeze foods, place food in a Ziploc bags, zip the top shut but leave enough space to insert the tip of a soda straw. When straw is in place, remove air by sucking the air out. To remove straw, press straw closed where inserted and finish pressing the bag closed as you remove straw.
Step 9 - Store the bags in a cool, dark place
On a cool, dark shelf, the dried apples will retain their color and flavor for about 6 to 9 months. If you want to store them longer than that, just put them in the freezer instead!
Saturday, May 2, 2009
Dried Apples
The sweet, low hum of the dehydrator suddenly clicked to a stop. Throwing down The Bell Jar, I dashed over to my kitchen, where the Excalibur dehydrator perched regally upon the counter. I stood at its corner, my breath quickening in excitement, and marveled over the square, subtle black box.
"Don't be so surprised," it cooed, "I can do anything."
I rested my hands on top of the warm, sturdy plastic, savoring the heat that radiated through my body. "Go ahead," it urged, "Take a look."
Gently lifting up the lid, I peeked into its heart, where trays of carefully arranged sliced fruits had been placed hours before. I reached in and pulled out one tray, upon which I had earlier laid rings of cored granny smith apples. I nudged at one of the rings.
Soft? Check.
Pliable? Check.
Completely dry? Check.
I bit down and tore off a piece. The sweet and sour flesh combined together to form a perfectly tart, chewy, dried apple ring. I shifted my attention back to the dehydrator, meeting its cool, smug gaze. "Okay, you're right," I sighed in amazement. "Now, what else can you do?"
Ingredients
1/2 cup butter
1-1/3 cups firmly packed brown sugar
1 egg
2-1/2 cups sifted all-purpose flour
1/2 tsp salt
1/2 tsp baking soda
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp allspice
1/4 tsp cloves
1/4 cup apple juice, pineapple juice, orange juice or milk
1 cup chopped, unpeeled raw apple
1/2 to 1 cup chopped walnuts, filberts or pecans
1 cup raisins
Cooking Instructions
Cream the butter, cream in the sugar, and beat in the egg. Sift the dry ingredients and add to the creamed mixture along with the juice or milk. Stir in the apple, nuts, and raisins. Push the dough from the tip of a teaspoon with the back of another onto a buttered cookie sheet, leaving about 1-1/2 inches between each cookie. Bake in a preheated 375F oven 10 to 12 minutes or until a light brown. Yields about 4 dozen cookies.
HOME MADE APPLE JUICE
Makes about 2 (32 oz) quarts or 4 (16 oz) pints
You will need:
8 lbs apples, stemmed and chopped (about 24 apples) CLL ANN SHE WILL DO THIS
2-2/3 cups water
2 (32 oz) quart or 4 (16 oz) pint glass preserving jars ANN WILL WASH THESE
Directions:
1.) COMBINE apples and water in a large saucepan. Bring to a boil. Reduce heat and simmer, stirring occasionally, until apples are tender.
2.) TRANSFER apples and juice to a strainer lined with several layers of cheesecloth. Let drip, undisturbed, for at least 2 hours.
3.) PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
4.) HEAT apple juice in a clean large saucepan to a simmer. Do not boil. Keep at a simmer for 5 minutes.
5.) LADLE hot juice to hot jars leaving 1/4 inch headspace. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.
6.) PROCESS filled jars in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
WHO WILL DRINK THIS APPLE JUICE ANN WILL SO YOU BETTER HEURY BEFORE SHE DRINKS ALL OF IT . GIGGLE TEEE HEEE
THANK YOU THANK YOU THANK YOU!!! xoxoxo Cj
APPLE JELLY
APPLE PIE..TO RAFFLE OFF AT PPMS GROUP..
APPLE DESSERT TRADE..AT THE PPMS GROUP...
APPLES FOR JACKIE..LOL
Apples for Ann
Apples for everyone in the land
In a sack ,basket or box
Apples we all love a lot
Send them by air, sea ro train
by truck or car send them near
send them far
Apples are red yellow and green
Apples are beautiful healthy and clean
So sent us some Apples they are so nice to share
Better than peaches, plums and pears.
Apples are good you know that's what they say
Apples each day keep the doctor away