Apples, Apples, and More Apples


Today my son-in-law came over and helped me do some winter sealing of doors. He is so good to me. I am a lucky lady. I would much rather pay him and know things are done right than pay someone who doesn’t know jack crap. He changed a shower head for me, showed me how to work the thermostat for the furnace and hopefully with the door repair, no more crickets.

He fixed two windows on the outside. It was a beautiful day to be doing this type of work. It is 82 in the sun today. After he left I drove into town and found the location of the next client I help take care of. I stopped at the grocery store and bought some chicken. I hadn’t had any for a while and I was missing it big-time as I used to eat it five out of seven days, it seemed.

These are Honey Crisp apples

honey-crisp-apples-470

While I was there I  purchased some Honey Crisp apples. They are a little pricy compared to Red delicious, but oh, they are so good. I love to cut one up and eat it with peanut butter for a night-time snack.

My supper has been in the crock pot all day. BBQ country-style ribs. A potato and cabbage along side and I am set for the evening.

Here are a few recipes for this time of year using apples.

 

apple-butter-640-dm-600x400

 

 

Amish Apple Butter

How to make it


  • Cut apples into eighths (no need to peel or core them), and put them in the bottom of a large, heavy pot. Cover with apple cider, bring to a boil, then turn the heat down and simmer until the apples are mushy.
  • Run the apples through a food mill to remove the peels and seeds, then dump back into the pot with the juices. Add the sugar, bring to a boil again, then put on the lowest heat and simmer. Stir every half hour or so for the first couple of hours. As it thickens, stir it more frequently. When the apple butter is the proper, spreadable consistency, flavor liberally with cinnamon, cloves, and allspice.
  • Can as you would jelly.

 

 

Applesauce

Delicious homemade applesauce recipe. There is nothing better than homemade applesauce with hand-picked apples, and it is so easy to do!

Apples vary in their sweetness level, depending on the variety and how late in the season they are picked. The amount of sugar you will want to add will depend on how sweet your apples are, and how sweet you would like your applesauce to be. This recipe is just a guideline, please adjust the sugar amounts to your taste. You can even leave the sugar out all together if you are using sweet apples.

If you use less sugar than this recipe suggest, you will likely want to reduce the amount of lemon juice as well. The lemon juice brightens the flavor of the apples and balances the sweetness.

  • Prep time: 15 minutes
  • Cook time: 40 minutes
  • Yield: Makes about 1 1/2 to 2 quarts.

Ingredients

  • 3 to 4 lbs of apples (about 7 to 10 apples, depending on the size), peeled, cored, and quartered* (use apples varieties that are good for cooking such as Granny Smith, Pippin, Gravenstein, Mcintosh, Fugi, Jonathan, Jonagold, or Golden Delicious)
  • 4 strips of lemon peel (use a vegetable peeler to strip 4 lengths, zest only, not the pith)
  • 3 to 4 Tbsp lemon juice (more or less to taste)
  • 3 inches of cinnamon stick
  • 1/4 cup of dark brown sugar
  • Up to 1/4 cup of white sugar
  • 1 cup of water
  • 1/2 teaspoon of salt

*To prep the apples, use a sharp vegetable peeler or paring knife and cut away the outer peel. Then quarter the apple and use a paring knife to cut out the tough core parts from the quarters. Or use an apple peeler corer.

Method

1 Place the peeled, cored, and quartered apples into a large pot. Add the strips of lemon peel, the lemon juice, cinnamon stick, sugars, water and salt. (You might want to start with half the sugar at this point and add more to taste later.) Bring to a boil on high heat, then lower the temperature, cover the pot, and maintain a low simmer for 20-30 minutes, until the apples are completely tender and cooked through.

2 Once the apples are cooked through, remove the pot from the heat. Remove the lemon peels and the cinnamon stick. Use a potato masher to mash the cooked apples in the pot to make a chunky applesauce. For a smoother applesauce you can either run the cooked apples through a food mill, or purée them in a blender. (If you use a blender, do small batches and do not fill the blender bowl more than halfway.)

Add more sugar to taste. If too sweet, add more lemon juice.

This applesauce is delicious either hot or chilled. It pairs well with pork chops for savory dishes, it’s terrific with cottage cheese as a snack or light lunch, and it’s great with vanilla ice cream or yogurt.

Freezes well and will last at least a year in a cold freezer.

 

apple bread

 

 
Apple Bread
I got this recipe a long time ago and with a few changes it’s become one of our favorites. Everyone who’s ever tasted this bread has asked for the recipe!
24 ServingsPrep: 15 min. Bake: 50 min. + cooling
Ingredients

3 cups all-purpose flour
2 cups sugar
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
4 eggs
1 cup canola oil
1/2 teaspoon McCormick® Pure Vanilla Extract
2 cups coarsely chopped peeled apples
1 cup coarsely chopped walnuts

Directions

Preheat oven to 350° In a large bowl, whisk the first six
ingredients. In another bowl, whisk eggs, oil and vanilla until
blended. Add to flour mixture; stir just until moistened (batter
will be thick). Fold in apples and walnuts.
Transfer to two greased 8×4-in. loaf pans. Bake 50-55 minutes or
until a toothpick inserted in center comes out clean. Cool in pans
10 minutes before removing to wire racks to cool. Yield: 2 loaves
(12 slices each).

What I didn’t tell you before I gave you these recipes is; if you read them, then you have to make some and send me a little. LOL

 

 

I Am Shocked!


I am shocked at myself! I did not know I could do anything crafty with my fingers other than type! I just had to show you what I made all by myself! I am not sorry, for being so excited. I am actually proud of myself!

I was gifted this old chicken coop window, and turned it into this! It even has working Christmas lights! I went to the Goodwill Store and bought bits and pieces and created a part of my mind.

You can actually see this also at my group page I have on my Facebook:

https://www.facebook.com/groups/483462575009756/

Well, I have taken enough of your time with this, just wanted to show you what I did!

A New Page to My Facebook


I made it! Easiest ever recipe- 1 can pumpkin,...

I belong to Facebook, but most do. I used to be so hung up on it until I was introduced to WordPress, then my interests slowly changed.

I have a few pages over at Facebook, Arts, where you can get an old item looked at and get a value by others who love to search. Of course there is Finding Solutions, where most of my stories are sent to, so Facebook and friends can read them if they don’t want to go to WordPress.

My newest page is called, From Scratch, Recipes

https://www.facebook.com/pages/From-Scratch-Recipes/347995258619883

This is a new web page that I place recipes that were handed down from my grandma or my mom.Other recipes are just plain old-fashioned and I have tried them or eaten them. Each recipe is made from scratch.

I just added a recipe for Pumpkin Torte. My family has made it for years and years, so I thought I would share it. You can find Pumpkin Torte on From Scratch, Recipes.

You can find me over at Facebook,  under Terry Shepherd

I just wanted to let you know in case you are looking for home-made goodness!!!

The Great Pumpkin Cake Recipe
1 (15 ounce) can pumpkin puree
1 (12 fluid ounce) can evaporated milk
3 eggs
1 cup white sugar
4 teaspoons pumpkin pie spice
1 (18+ ounce) package yellow cake mix
3/4 cup butter, melted
1-1/2 cups chopped walnuts

In a large mixing bowl combine pumpkin, milk, eggs, sugar, and spice. Pour combined mixture into your greased 9 x 13 inch baking pan. Sprinkle the dry cake mix over top of the mixture — sprinkle, but do NOT stir. Drizzle melted butter over it all and top it off with a handful or two of chopped walnuts. Bake for 1 hour at 350°F, or until a toothpick comes out of center clean.

Best served unfrosted with a big scoop of your favorite vanilla ice cream on the side. However, your kids might want to eat it with a big scoop of orange tiger-tail ice cream.

This is a recipe gearing towards Charlie Brown show, The Great Pumpkin, that I posted tonight, on From Scratch, Recipes.
Thanks for reading friends and neighbors!!!!!

Do You Think This Will Make Al Smile?


I didn’t have much on hand, so I tried this recipe to make Al have at least one smile today.

This is a mayonnaise cake with an old recipe for the frosting.

The cake recipe is,

A chocolate mayonnaise cake, made with mayonnaise in place of eggs and oil.

Ingredients:

  • 2 cups flour
  • 1/2 cup cocoa
  • 1 1/2 teaspoons baking soda
  • 1/4 teaspoon salt
  • 1 cup sugar
  • 3/4 cup mayonnaise
  • 1 cup water
  • 1 teaspoon vanilla

Preparation:

Sift together the flour, cocoa, soda and salt. Cream together the sugar, mayonnaise, water and vanilla. Add dry ingredients to the creamed mixture; stir until well blended. Pour batter into greased and floured layer cake pans (or a 9- x 13-inch pan). Bake at 350°F. for about 25 minutes.

The frosting is one that was made by my grandma when she didn’t have the powdered sugar. I could not find the recipe, but did find one similar to it. On my own recipe, I used more vanilla, then the recipe called for, giving it the more yellow look, as I didn’t have clear vanilla. I only use clear vanilla at the holidays. Don’t ask me why only then, it is just an old habit! LOL

Flour Cake Icing
From Stephanie

This is an old flour cake frosting recipe from my Aunt Jennie. She called it Flour Icing. I’ve had it for years. I remember being at her home and she made this incredible white cake and frosted it with this fluffy yummy icing and I asked her for the recipe and like the sweetie that she was/is, she shared.

Flour Cake Icing

5 T. flour
1 cup milk
2 sticks butter, room temperature do not melt!!
1 cup sugar
1 tsp. vanilla

In saucepan, mix flour and milk over medium heat until thickened. Let cool. Meanwhile cream (room temperature) butter, sugar, and vanilla. Add cooled flour mixture to creamed butter and blend until light and fluffy.

So, after some time in the kitchen, I have the finished product. I sprinkled some red crystals on top to give it a more fun look to Al. I am hoping he will find it fun enough to look at, and then want a piece.