Oct 05, 2012
Tasty Apple Tips and Recipes
By Danielle Puma
You come home after a long and enjoyable day of apple picking with the family and unload that huge bag that is spilling with McIntosh and Granny Smiths. What can you do with your abundant fall harvest? How many times can you smear a spoonful of peanut butter on an apple slice or throw some chopped pieces into your oatmeal? Apples are extremely versatile and can be used in a variety of recipes that’ll have your taste buds going bananas!
Tips (Before You Get Cookin’)
- Don’t wash apples until just before using to prevent spoilage
- Keep apples cool after picking to increase shelf life
- Try not to drop apples because it’ll cause them to bruise
- Apples make a great centerpiece for your autumn table and bring color to the room
- Try making homemade floating candle holders by cutting off the top of the apple, coring it, and then hollowing the center. Fill the empty apple with a tea light and then allow it to float in a large glass bowl.
- Dry apple slices in your oven and use them to decorate candles, make homemade potpourri by adding lots of cinnamon, or eating the slices as a healthy snack.
This is a great recipe and it is so cinnamon-ny, packed full of fresh apples, and is the best part of a weekend morning.
Apple Cinnamon Bread
Yield: One 8×4-inch loaf
Bake Time: 50 to 55 minutes
1½ cups all-purpose flour?
2 teaspoons cinnamon?
1 teaspoon baking soda?
½ teaspoon salt?
½ teaspoon ground allspice?
¼ teaspoon ground cloves
?¼ cup canola oil?
¼ cup applesauce?
1 teaspoon vanilla extract?
1 cup granulated sugar
?2 cups peeled and chopped apples
2 tablespoons brown sugar?
1 tablespoon granulated sugar?
1 teaspoon cinnamon
1. Preheat oven to 350 degrees F. Grease an 8×4-inch loaf pan and set aside.
2. In a medium bowl whisk together the flour, cinnamon, baking soda, salt, allspice and cloves.
3. In a different bowl, beat the eggs on medium speed. Add in the oil, applesauce and vanilla and mix until smooth. Next, add the sugar and mix until well-combined.
4. With the mixer on low speed, gradually add in the flour mixture and mix until the flour is just barely combined. Gently fold in the apples with a rubber spatula. Pour the batter into the prepared loaf pan.
5. In a small bowl mix together the brown sugar, granulated sugar and cinnamon. Sprinkle evenly over the batter in the loaf pan. Bake for 50 to 55 minutes, or until the loaf is golden and a thin knife inserted in the center comes out clean.
6. Cool the bread in the pan for 10 minutes, then run a dull knife around the sides of the loaf and turn it out on a cooling rack.
Recipe from browneyedbaker.com
Who doesn’t love homemade apple cider – especially when your Mom makes it for you?
Mom’s Homemade Apple Cider
Yield: 0.5 gallon
1/2-1 cup sugar
4 tablespoons cinnamon (or 4 cinnamon sticks)
4 tablespoons allspice
1. Quarter your apples (no need to remove peel or seeds).
2. In a large stock pot add your apples and fill with water–just enough to cover the apples.
3. Add your sugar.
4. Wrap your cinnamon and allspice in a doubled up cheese cloth and tie, and add this to the apples and water.
5. Boil on high for one hour (uncovered) checking on it frequently.
6. Turn down heat and let simmer for two hours (covered).
7. Take off the heat after two hours of simmering and let cool.
8. Remove spices and mash up the apples to a pulp like consistency (a potato masher works well for this).
9. Once cool pour into a strainer over a large bowl. When most of the juice has drained away, put the remainder of the pulp into a doubled up cheese cloth and squeeze over the bowl until no more juice comes out.
10. (At this point you can either restrain the juice to get out the little bits of pulp that remain with a cheese cloth draped inside the strainer to catch them or just leave it like I do).
11. You can store in an air tight container in your refrigerator for up to a week or you can freeze it for later use if you like.
12. Reheat in the microwave or on the stove and enjoy either plain or you can add caramel syrup or caramels, whipped topping with cinnamon.
Recipe from food.com
The perfect and sweetest way to end a meal – the perfect and most delicious apple pie. The best is how easy and fast it is to make!
Perfect Apple Pie
1 box Pillsbury® refrigerated pie crusts, softened as directed on box
6 cups thinly sliced, peeled apples (6 medium)
¾ cup sugar
2 tablespoons all-purpose flour
¾ teaspoon ground cinnamon
¼ teaspoon salt
1/8 teaspoon ground nutmeg
1 tablespoon lemon juice
1. Heat oven to 425°F. Place one pie crust in an ungreased 9-inch glass pie plate. Press firmly against side and bottom.
2. In a large bowl, gently mix filling ingredients; spoon into crust-lined pie plate. Top with second crust. Wrap excess top crust under bottom crust edge, pressing edges together to seal; flute. Cut slits or shapes in several places in top crust.
3. Bake 40 to 45 minutes or until apples are tender and crust is golden brown. Cover edge of crust with 2- to 3-inch wide strips of foil after first 15 to 20 minutes of baking to prevent excessive browning. Cool on cooling rack at least 2 hours before serving.
Recipe from Pillsbury.com
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