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
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.
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.
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.
- 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.
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.
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
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
1 cup canola oil
1/2 teaspoon McCormick® Pure Vanilla Extract
2 cups coarsely chopped peeled apples
1 cup coarsely chopped walnuts
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