Apple Season is Here – Enjoy!

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

Apples are an all-American success story-each ...

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 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 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

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Apple Recipe Spices up Halloween and Homecoming Week-end

Assorted Red and Green Apples 2120px

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

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AP Stands for Apple Pie – America’s Favorite

American cultural icons, apple pie, baseball, ...
Image via Wikipedia

Apples are flying out the door at stores and orchards and roadside stands. They are at their peak of flavor.

I was at another orchard this past week-end and “loaded up” on Jonathans, one of my favorite varieties for cooking purposes. I plan to make up extra apple pies to freeze and have ready for the holidays.

Pies can be frozen either baked or unbaked. Cool baked pies completed and wrap well in wax paper or plastic wrap and cover with aluminum foil or slip them into a gallon size resealable bag. For unbaked pies, which I prefer, prepare them for freezing in the same way. Label and date.

When ready to use, defrost unwrapped baked pie in the refrigerator. Then heat the pie in 350 degree F oven for about 30 minutes. For frozen unbaked pies, unwrap and place directly in 350 degrees F oven without defrosting and bake for about 50 minutes or until nicely browned and juice bubbles through the slits in pie top.

Some people like to assemble their fruit pie filling and freeze it without the crust. For this, they would place plastic wrap on the bottom of a pie pan, pulling out enough plastic wrap to go around the entire filling. Then they pour the fruit filling onto the plastic wrap, cover with the wrap, then aluminum foil, or place in  resealable bag, and freeze. After this is frozen, they slip the filling out of the pan and, if there are several pan-fuls, they stack the frozen fillings one on top of the other in the freezer. The pie pan can then be used again and it doesn’t tie up the pie plates in the freezer. Each filling is taken out when needed. The crust is prepared and made ready for the filling. The pie is then baked same as the unbaked pie above.

I invite you to sign up for my newsletter coming out soon that will feature some special apple recipes and other tips I want to share with you.

I hope you are fortunate enough to have an apple orchard nearby to visit this week-end.

Happy eating!

Lee Jackson
author of From the Apple Orchard – Recipes for Apple Lovers
and Apples, Apples Everywhere – Favorite Recipes From American’s Orchards

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Drive to an Orchard

Apple Trees
Image by WxMom via Flickr

I drove 75 miles to deliver apple cookbooks yesterday. Nebraska City, Nebraska is having an Applejack Festival this weekend, September 18-19, and Tree Adventure at Arbor Day Farm needed more books. I wanted to make sure they had them in time.

Arbor Day Farm is owned and operated by The National Arbor Day Foundation which is a non-profit educational organization dedicated to promoting tree planting and conservation throughout the United States. There are lots of signs at Arbor Day Farm to “Plant Trees”.

While there I stopped to buy some apples and had a piece of apple pie. The pie was absolutely delicious. (I don’t usually do this, but they looked and smelled very inviting)!

It was a beautiful fall day. As you drive into the area you see many, many apple trees still loaded down with fruit. That is what fall is all about! That is why I love what I do.

In one of the apple cookbooks I delivered, Apples, Apples Everywhere – Favorite Recipes from America’s Orchards, there is a write-up about the Orchard at Arbor Day Farm and one of their favorite recipes.

I now share the recipe with you that was shared with me for the cookbook:

Apple Pie A’Plenty

Filling
8 cups sliced apples (Jonathan makes great pies)
2 – 2 1/2 cups sugar
1/4 cup flour
1 tablespoon cinnamon

Topping
1 1/2 cups flour
2/3 cups sugar
12 tablespoons butter or margaring

Make pastry for a double crust pie. Pat pastry into a 9 x 13 inch pan, forming and crimping edges as usual. Peel and thinly slice enough apples (about 8 cups) to fill pastry lined pan. Combine apples with sugar, flour, and cinnamon. Place this apple filling mixture in pan and sprinkle with topping. Bake at 375 degrees F. for 1 hour or until done. Servings: 15-18

I hope you get  to visit an orchard this week-end. If you are at the Applejack Festival in Nebraska City, make sure you visit Tree Connection at Arbor Day Farm and ask for my apple cookbooks!

Best to you,

Lee Jackson
Books for cooks and apple lovers
kids, families, and parenting professionals
http://www.ImagesUnlimitedPub.com

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Apple Cookbook Choices – With or Without?

One of our cookbooks, From the Apple Orchard – Recipes for Apple Lovers, sold out in the plastic spiral binding format.  We only have the non-spiral cookbooks left in that title. So today we ordered a bunch with the spirals. Some of our customers have ordered the non-spirals in the past – they are a little cheaper – but most really prefer the cookbook to stay open and order the spiral ones.

What are your preferences? Would you buy a cookbook without the spiral if it were $2.00 cheaper? $3? $4? $5?? Your input will help us with further print runs. Thanks!

Lee Jackson
Images Unlimited Publishing

Books for cooks and apple lovers,
kids, families and parenting professionals
http://www.imagesunlimitedpub.com

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