What to Do With All Those Apples?

PinExt What to Do With All Those Apples?
 What to Do With All Those Apples?

Now, what are you going to do with all those apples? With hundreds of ways to enjoy apples, will you use them in pies, desserts, salads, breads, jellies, or other?

Following is a recipe for a super easy way to use apples in a coffee cake for Sunday morning breakfast or anytime. It’s from my apple cookbook, From the Apple Orchard – Recipes for Apple Lovers. Kids will enjoy making this simple but yummy and quick coffee cake.

APPLE BISCUIT COFFEE CAKE

2 cooking apples, peeled and sliced
2 tablespoons butter or margarine
1/4 cup raisins
1 can refrigerated ready-to-bake biscuits

1/4 cup brown sugar
1/2 teaspoon cinnamon
1/4 cup corn syrup
1 egg
1/4 cup walnuts
1 tablespoon butter or margarine

Melt 2 tablespoons butter in bottom of 9″ round cake pan. Arrange sliced apples over butter. Sprinkle raisins over apples. Cut each of the 10 biscuits into fourths and place over apples.

Mix together the brown sugar, cinnamon, corn syrup and egg until well blended and sugar is dissolved. Pour over biscuits. Sprinkle walnuts overtop. Dot with 1 tablespoon butter.

Bake at 350° for 35-45 minutes. An adult needs to invert on serving plate, spooning juices over top. Place larger plate over cake pan and invert – use hot pads and lots of care as it is hot and gooey and can be tricky.

Yield:   6-8 servings

Enjoy the fruit of the season!

Best to you,

Lee Jackson
Apple cookbook author: From the Apple Orchard – Recipes for Apple Lovers and
Apples, Apples Everywhere – Favorite Recipes From America’s Orchards

 What to Do With All Those Apples?
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Apple Season is Here – Enjoy!

PinExt Apple Season is Here – Enjoy!

Many years ago when I was a family and consumer sciences teacher, the students could hardly wait to work

300px Apples Apple Season is Here – Enjoy!

in a foods lab. “Are we cookin’

today” was an often heard remark.

Fall especially brought an abundance of different foods to prepare and sample.

One of the most versatile and interesting was the use of apples.  At that time we had five unit kitchens with four students in each. Each kitchen was to choose a different method of preparing apples and then all would sample the results.

There was much “ours is better than yours”. “No, wait ‘til you try this” and “I didn’t think you could do all this with apples”.

Thus began the basis for my apple cookbook, From the Apple Orchard Recipes for Apple Lovers.  Who would AllBooksRushScanned 001 Apple Season is Here – Enjoy!AllBooksRushScanned 0011 Apple Season is Here – Enjoy!have thought this cookbook would be one folks tell me they refer to every fall?

If you have a problem wondering what to do with all those apples, I invite you to check out this book at 10 book AppleOrchard e1347384664951 Apple Season is Here – Enjoy!http://www.imagesunlimitedpub.com and get one for yourself – and a friend. Apples continue to be one of nature’s most beautiful and bountiful fruits.

Best to you and your family,

Lee Jackson, CFCS

Family and Consumer Life Studies

http://www.imagesunlimitedpub.com

 Apple Season is Here – Enjoy!
PinExt Apple Season is Here – Enjoy!

Apples at Their Peak of Flavor and Freshness

PinExt Apples at Their Peak of Flavor and Freshness

9780930643225 214x300 Apples at Their Peak of Flavor and FreshnessThe crisp Fall air brings with it the wonderful smell and taste of fresh picked apples.

Here are some tips for picking and storing apples:

  • Twist or turn the apple from the branch. If you pull it, the buds next to it will break off and not bear fruit next year.
  • Don’t rely on redness as a guide to flavor.  Apples come in all shades of reds, yellows and greens. Choose clear colored apples. Often those with an intense green undercast or undertone are not completely ripe. Those with a dull yellowish-green undercast may be too ripe.
  • Choose apples that are free from bruises, blemishes and skin breaks. They should be firm with no soft spots or bruises.
  • When apples are thumped lightly with the knuckle, they should sound hollow, but not dull. Their smell should be flowery and aromatic.
  • For crisp, juicy apples, store in their plastic bag in the crisper part of the refrigerator, at 30 to 32 degrees. The freezing point of apples, which is damaging to the fruit, is about 28 or 29 degrees. Wash just before using, as their protective coating helps keep them from becoming dehydrated and bruised.

Apples are best when at their freshest. Orchards and roadside stands are overflowing with their best products of the season.  This is the ideal time to  visit apple orchards, stands, and produce centers, and savor the delectable fruits of the harvest.

I hope you enjoy this recipe for cookies, from my apple cookbook, From the Apple Orchard – Recipes for Apple Lovers:

Apple Cookies

2 1/4 cups flour
l teaspoon baking powder
l teaspoon baking soda
l/2 teaspoon salt
l/4  teaspoon cinnamon
l/4  teaspoon nutmeg
l/2 cup (l  stick) butter or margarine
l cup brown sugar
l egg
l/4 cup milk
2 cups apples, peeled and grated
l/2 cup chopped nuts

Sift dry ingredients. Cream butter and brown sugar. Add egg. Stir in dry ingredients with milk, apples, and nuts. Mix well. Drop by teaspoon on greased cookie sheet.

Bake at 375 degrees F. for 10-12 minutes. Glaze cookies with the following while still warm:

l  cup confectioners’ sugar
l tablespoon soft butter or margarine
l-2 tablespoons milk
l/2 teaspoon vanilla

Makes 3-4 dozen cookies

Enjoy visiting apple orchards and savoring the fruit of their bounty!

Best to you,

Lee Jackson
Apple cookbook author: From the Apple Orchard – Recipes for Apple Lovers,
Apples, Apples Everywhere – Favorite Recipes From America’s Orchards

 Apples at Their Peak of Flavor and Freshness
PinExt Apples at Their Peak of Flavor and Freshness

Apple Recipe Spices up Halloween and Homecoming Week-end

PinExt Apple Recipe Spices up Halloween and Homecoming Week end
300px Assorted Red and Green Apples 2120px Apple Recipe Spices up Halloween and Homecoming Week end

Image via Wikipedia

This past week-end I was the “apple lady” at a local grocery store. I got to set up shop beside aisles and aisles of apples and show off my apple cookbooks. It was the day before our university homecoming so the store was packed.

Both of the desserts I brought turned out to be hits with the customers. I gave out free samples and free recipes. A number of the customers, after sampling, then went to pick out their apples to make this over the week-end.

College students came through to sample, too (of course!). One said he was saving the recipe until his girlfriend came to town to make it. Another said they were to bring a dish to a homecoming party. They decided to make and bring the dessert I was handing out.

This is one of the recipes I made. It was provided for my cookbook,  Apples, Apples Everywhere – Favorite Recipes From America’s Orchards by the Glennie Orchard in New Berlin, Wisconsin. This cookbook has choice recipes from almost 70 orchards across the country.

Granny Smith or Jonathan apples work well for this recipe. Other varieties that can be used include: Cortland, Winesap, Rome Beauty, Braeburn, Wealthy, and Gala.

Glennie Orchard Dutch Apple Pie

For the streusel topping, combine:

1 1/3 cups flour
1/2 cup sugar
1/2 cup soft butter or margarine

Mix together with fork until crumbly. Set aside.

For the no-roll crust, combine with a fork:

1 1/2 cups flour
2 teaspoons sugar
1 teaspoon salt
1/2 cup oil
2 tablespoons milk

Divide in half and press into two 7-inch pie pans or pat into bottom of 9 x 13-inch pan (which is what I used).

Peel and slice approximately 8-10 medium baking apples and place on top of the crust slightly mounded. Sprinkle with:

1/2 teaspoon cinnamon
2 tablespoons sugar
Dot with 1/2 tablespoon butter, if desired

Stir the streusel mixture to break it up into small pieces and cover all apples with the mixture. Cover with aluminum foil. Bake in pre-heated 425° F. oven for 20 minutes. Reduce oven to 350° F and bake for another 50 minutes. Remove the foil for the last 25 minutes to brown the streusel. Cool.

It puffs up on baking but then settles down after it begins to cool. This pastry is good warm or cold; with or without ice cream.

I hope you have been able to take advantage of the year’s bumper crop of apples as we count down to Thanksgiving.

Lee Jackson
Author: Apples, Apples Everywhere – Favorite Recipes From America’s Orchards
From the Apple Orchard – Recipes for Apple Lovers
The Littlest Christmas Kitten
Careers in Focus: Family and Consumer Sciences

 Apple Recipe Spices up Halloween and Homecoming Week end
PinExt Apple Recipe Spices up Halloween and Homecoming Week end

Harvest Pumpkin Bread

PinExt Harvest Pumpkin Bread
294107348 24412133eb m Harvest Pumpkin Bread
Image by Kristin Brenemen via Flickr

What do you serve drop-in family and friends when they stop by your house this season? Here is an easy entertaining idea that is sure to please your guests. It is one of my favorite breads to have on hand during the fall season and on into the holidays. Pumpkin Bread has been my mainsty for a number of years. It combines the mellow pumpkin flavor with cinnamon and nuts, plus, it freezes well. You can make it into smaller miniature loaves for gift
giving if you want. Children like to make it into cupcakes. Simply pour the batter into muffin tins about two-thirds
full.

Pumpkin Bread

3 1/3 cups flour
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon cinnamon
1 cup vegetable oil
4 eggs
1/3 cup milk or water
2 cups (16 oz. can) pumpkin
3 cups sugar
1/2 cup chopped nuts

In large bowl, mix the flour, baking soda, salt, and cinnamon; add the rest of ingredients. Mix well. Stir in nuts. Fill
two well-greased 9 x 5-inch loaf pans one-half full. Bake in 350 degrees oven for 60 minutes, or until a toothpick
inserted in the center comes out clean. Leave in pan for 15 minutes, then turn out on cooling rack.

Makes 2 loaves

This bread is high in sugar and oil so keep those slices thin and without butter!  But pumpkin is loaded with much
nutritional value and I like to think the high sugar and oil consequences are overshadowed somewhat by the
pumpkin’s nutrients! Again, moderation is the key.

The bright orange color of pumpkin is a dead giveaway that pumpkin is loaded with an important antioxidant,
beta-carotene. Beta-carotene is one of the plant carotenoids converted to vitamin A in the body. In the conversion to
vitamin A, beta carotene performs many important functions in overall health.

Current research indicates that food containing beta-carotene may reduce the risk of developing certain types of
cancer and offers protection against heart disease. It has also shown to be effective against the degenerative aspects
of aging.

Here are the nutrition facts for 1 cup cooked, boiled, drained, without salt pumpkin:
Calories 49
Protein 2 grams
Carbohydrate 12 grams
Dietary Fiber 3 grams
Calcium 37 mg
Iron 1.4 mg
Magnesium 22 mg
Potassium 564 mg
Zinc 1 mg
Selenium .50 mg
Vitamin C 12 mg
Niacin 1 mg
Folate 21 mcg
Vitamin A 2650 IU
Vitamin E 3 mg

Just a little pumpkin trivia: Pumpkins range in size from less than a pound to over 1,000 pounds. The largest
pumpkin ever grown weighed 1,140 pounds. That would make quite a few pies! The largest pumpkin pie ever made
was over five feet in diameter and weighed over 350 pounds. It used 80 pounds of cooked pumpkin, 36 pounds of
sugar, 12 dozen eggs and took six hours to bake. I have one question: Why would anyone want to do this? Other
thoughts also linger with me — who will eat this and is good food being wasted?  Remember, pumpkin pie should be
refrigerated.

May you enjoy good, healthy food.

Lee Jackson
Books for cooks and apple lovers
children, families and parenting professionals

http://www.imagesunlimitedpub.com

 Harvest Pumpkin Bread
PinExt Harvest Pumpkin Bread

What’s an Easy Breakfast Apple Recipe?

PinExt Whats an Easy Breakfast Apple Recipe?
3054783731 6ed36e1a76 m Whats an Easy Breakfast Apple Recipe?
Image by bkajino via Flickr

For those mornings when you have just a bit more time (that does happen sometimes?) get your kids to help you make this coffee cake together. It uses prepared biscuits so it’s a snap to make.

Peeling the apples may take the longest, but this recipe only requires 2 apples. Can you peel the whole apple in one long piece?

As one “long-ago apple saying” goes: If you close your eyes and toss the long peel to the floor, whatever alphabet shape it most represents is the  first initial of the person you will marry!

Apple Biscuit Coffee Cake

2 cooking apples, peeled and sliced
(this can be Granny Smith, Jonathan, Winesap,
Rome Beauty, Gala, or other firm, tart apple)
2 tablespoons butter
1/4 cup raisins
1 can refrigerated ready-to-bake biscuits

1/4 cup brown sugar
1/2 teaspoon cinnamon
1/4 cup light corn syrup
1 egg
1/4 cup walnuts
1 tablespoon butter

Melt 3 tablespoons butter in 9-inch round cake pan. After it is melted,
pour off 1 tablespoon butter to be used for the topping.
Arrange sliced apples over butter. Sprinkle raisins over
apples. Cut each of the 10 biscuits into fourths and place over apples.

Mix together brown sugar, cinnamon, corn syrup and egg until
well blended and sugar is dissolved. Pour over biscuits.
Sprinkle walnuts over top. Dot with 1 tablespoon melted butter.

Bake at 350 degrees for 35-40 minutes. After coffee cake is
baked, an adult can invert it on serving plate. This is done by placing
the plate over the hot, steaming cake and, using good potholders, quickly turn
pan over unto serving plate, so juices run over coffee cake. This is a little tricky but do it quickly and the cake will fall onto the serving plate, catching the juices.

Then, sit and enjoy. Your kids will love it, too.

Lee Jackson
author From the Apple Orchard – Recipes for Apple Lovers
Apples, Apples Everywhere – Favorite Recipes From America’s Orchards
and The Littlest Christmas Kitten
http://www.imagesunlimitedpub.com
.

 Whats an Easy Breakfast Apple Recipe?
PinExt Whats an Easy Breakfast Apple Recipe?

What’s an Apple Betty?

PinExt Whats an Apple Betty?
2972390255 0f050a2dbc m Whats an Apple Betty?
Image by DavidErickson via Flickr

I call this recipe an Apple Betty. But the earlier versions use browned bread cubes and brown sugar layered with apples. I’m guessing someone named Betty had some leftover bread and combined it with apples. Voila, Apple Betty!

I love this recipe for two reasons:
1) it tastes absolutely delicious and
2) you don’t have to grease the pan! I don’t know why, but that is a real plus for me.

Favorite Apple Betty

4 cups cooking apples, peeled and sliced
1/4  cup sugar
1 teaspoon cinnamon
3/4  cup water

Combine apples, sugar, cinnamon, and water. Simmer 5 – 10 minutes just until apples are beginning to get tender. Pour into ungreased 9-inch pie pan. Sprinkle the following crumb topping over the apples:

Topping
1/2  cup brown sugar
1/2 stick butter, softened
1 cup flour
1 teaspoon baking powder
1/4  teaspoon salt

Blend brown sugar and butter. Add remaining ingredients and mix well. Mixture will be crumbly. Sprinkle over apples.

Bake at 350° F for 25-30 minutes. Serve warm or cold.

Serves 6

Others might call this an Apple Crisp, although it really doesn’t get crispy on top nor does it have any oatmeal. It is a simple recipe well worth trying.

Best to you,

Lee Jackson
Author of From the Apple Orchard – Recipes for Apple Lovers
Apples, Apples Everywhere – Favorite Recipes From America’s Orchards and Littlest Christmas Kitten
http://www.imagesunlimitedpub.com

 Whats an Apple Betty?
PinExt Whats an Apple Betty?

Making Apple Roll-Ups

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Image by massdistraction via Flickr

Kids love fruit roll-ups from the store, but you can make them easily at home. What better time to make apple roll-ups than when this fruit is at its peak?

Apple Roll-Ups

6-8  apples
1/4 – 1/2  cup water
about 2 tablespoons honey

Wash, peel, core and cut-up apples.  Add water to apples in saucepan.

Cook over low heat just as you would for applesauce. Cook until apples are soft and break-up easily. Stir occasionally. Do not let apples scorch!

Put in blender or food processor and blend or process until apples are quite smooth.

Mix in about 1 tablespoon honey per cup of applesauce, depending on tartness of apples.

Add more water if apple mixture is too thick to spread evenly.

Cover bottom of cookie sheet pan with plastic wrap.

Spread apple mixture thinly over plastic wrap in pan. May need to use more than one pan.

Put in 150° F  oven with the door slightly open. Leave in oven for 12 hours, or until apples are almost dry, but still pliable.

When mixture cools enough to handle, roll up, as with a jelly roll, starting from wide end.

Store in plastic wrap until ready to use. Then slice each roll into bite-sized pieces.

Note: can use dehydrator for drying apples. Lightly grease trays and spread puree evenly and thinly onto trays. Set temperature at 130-140° F. Dry until fruit feels dry and pliable with no sticky spots.

Any applesauce that is leftover can be spread out on a cookie sheet and dried in this manner for a taste treat just like the store-bought varieties. Add nuts for a nutty-fruity roll.

Enjoy apples – ‘tis the season!

Lee Jackson
Author of From the Apple Orchard – Recipes for Apple Lovers
Apples, Apples Everywhere – Favorite Recipes From America’s Orchards
and Littlest Christmas Kitten
http://www.imagesunlimitedpub.com

 Making Apple Roll Ups
PinExt Making Apple Roll Ups