I'm making apple....?!
Answers: I have quite a few apples left over from picking this fall. They have been sitting in the root cellar and are slightly soft. I hate to waste them but I don't know what to do with them. Anyone have any good recipes or ideas? NO APPLE PIE!
brown sugar apples and butternut squash!
boil the entire squash for 10 minutes. let it sit for a few minutes, then take off the rind and cube into bite size pieces. chop the apple the same bite size pieces. In microwave safe bowl, combing apples and squash, covering with a bit of butter, brown sugar and cinnamon. Microwave on high until tender. yum
apple sauce
Apple butter
Dice the apples and place into an appropriately sized saute pan with some butter. Add a nice dusting of sugar and carmelize (turn to light brown). Add a little maple syrup and place between the two halves of a large croissant that you fried with French Toast batter. You can make the croissants up and keep warm in the oven while the apples are cooking.
You can also add cinnamon and nutmeg if you wish. I would change the maple syrup to light corn syrup in that case.
Take them into hobby brewery and make some cider?.
Topping:
1/2 cup firmly packed brown sugar
1/4 cup butter or margarine, melted
1 large apple, peeled, sliced
1/4 cup sweetened dried cranberries
Cake:
1 package Pillsbury? Cranberry Quick Bread
3/4 cup water
2 tablespoons Crisco? Vegetable Oil
2 eggs
Preparation Directions:
1. Heat oven to 350°F. Spray 10-inch ovenproof skillet or 10-inch deep dish pie pan with no-stick spray. In small bowl, combine brown sugar and butter; mix well. Spread in prepared skillet. Arrange apple slices and cranberries over brown sugar mixture.
2. In large bowl, combine all cake ingredients. Stir 50 to 75 strokes with spoon until mix is moistened. Spoon batter over fruit.
3. Bake at 350°F for 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool in pan 2 minutes. Invert cake onto serving plate. Cool 20 minutes. Serve warm or cool.
aged, cider can give an alcholic a new outlook.
Please tell me what you finally did with the apples(whatever you gonna make it into)
I'd love to hear on how the final product tastes
Here are FOUR apple recipes for you :)
Smoked Turkey with Baked Apples
1 Smoked Turkey
6 baking apples, cored and 1 1/2" of the skin removed around the top
1/2 cup water
1/2 cup brown sugar
2 tsp. cinnamon
1/4 tsp. nutmeg
6 Tbsp. butter
Thaw turkey. Preheat oven to 325 degrees. Place turkey in a roaster pan. You may want to cover the turkey for the last half of cooking time. Place the cored apples in a glass baking dish. Pour water in bottom. Combine sugar, cinnamon and nutmeg. Fill the centers of the apple with the sugar and spices. Place a Tbsp. of butter on each top. Cover. Bake both the turkey and apples for approximately 50-60 minutes.
Apple Butter Muffins
Serving Size : 12
* 2 cups flour
* 3/4 cup brown sugar
* 1 1/2 teaspoons baking powder
* 1/4 teaspoon baking soda
* 1/2 teaspoon salt
* 1 teaspoon cinnamon
* 1/2 teaspoon ginger
* 3/4 cup apple butter
* 1/2 cup applesauce
* 1/4 cup skim milk
* 2 eggs, lightly beaten
* 3 tablespoons honey
* 1 teaspoon vanilla
* 1/2 cup raisins or nuts (optional)
Preheat oven to 400 F.
In a large bowl, combine dry ingredients (the first 7 ingredients) and make a well in the center. In smaller bowl, combine wet ingredients (the next 6 ingredients). Pour wet mixture into the "well" of the dry ingredients and stir just to combine (10-15 strokes). Fold in raisins with as few strokes as possible. Spoon batter into 12 muffin cups (if you don't use muffin liners, spray the pan with cooking spray). Bake 20-25 minutes, until cake tester comes out clean. Remove muffin tin to cooling rack and cool 5 mins. before removing muffins from tin. (Do *not* let muffins cool completely in the tin.)
Apple Spice Drink
Categories: Beverages, Christmas
Yield: 6 Servings
3 teaspoon grated orange peel
3 cinnamon sticks, crushed
3 teaspoon whole cloves
1 whole nutmeg, crushed
3 c Apple juice
6 Cinnamon sticks
Combine orange peel, 3 crushed cinnamon sticks, cloves and nutmeg in a small bowl. Tie dry ingredients in a double thickness of cheesecloth to make a sachet, or secure in a large tea-straining ball. In a medium pan, simmer apple juice with spices for at least 20 minutes.
Ladle into mugs and garnish each with a cinnamon stick.
APPLE CRISP
Place in a shallow 6 x 10 inch baking dish 4 cups of sliced apples. Sprinkle 1/4 cup of water over the apples. Work together until crumbly:
3/4 cup flour
1/2 teaspoon salt
1 cup sugar
1/3 cup butter
1 teaspoon cinnamon
Spread crumb mixture over apples. Bake uncovered about 40 minutes in moderate oven, 350 degrees F. Serve warm with whipped cream or ice cream. Serves about 6.
Chicken with Apple-Brandy Cream Sauce
Ingredients
3 Tablespoons butter
4 skinless, boneless chicken breast halves
All-purpose flour
3 Golden Delicious apples - peeled, cored, and sliced
1/2 cup applejack or Calvados
1/4 cup brandy
1 cup whipping cream
Melt butter in large, heavy skillet over medium-high heat. Season chicken with salt and pepper. Coat with flour, shaking off excess. Add chicken to skillet and cook until brown on both sides and cooked through, about 4 minutes per side. Transfer to platter.
Transfer all but 1 Tablespoon butter from skillet. Add apples and both brandies; simmer over medium heat until apples are tender and liquid is slightly syrupy, about 7 minutes. Using a slotted spoon, transfer apples to platter with chicken. Add cream to skillet; boil until thickened to sauce consistency, about 5 minutes. Season with salt and pepper. Return chicken and apples to skillet and heat through, about 2 minutes.
Arrange chicken on plates. Spoon apples and sauce over chicken and serve.
Serves: 6
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Apple Cake
Ingredients:
2 cups whole wheat flour
1/2 cup wheat germ
2 teaspoons baking soda
1 teaspoon cinnamon and salt
1/2 teaspoon nutmeg
4 cups diced peeled cooking apples
1 cup sugar (granulated)
1 cup brown sugar
1/2 cup oil
1 cup chopped walnuts
2 eggs, well beaten
1 teaspoon vanilla
Mix flour, wheat germ, soda, cinnamon, salt, and nutmeg. In large bowl combine apples, sugar, oil, walnuts, eggs, and vanilla. Add flour mixture. Stir gently with wooden spoon to blend well. Bake at 350 degrees for 50 minutes in a 13 x 9 x 2-inch pan. Sprinkle with confectioners' sugar.
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Apple Normandy Cheesecake
Ingredients
3 cups graham cracker crumbs
1/2 cup melted butter
Four 8-ounce packages cream cheese
2 cups sugar
8 eggs
2 teaspoons vanilla extract
2 Tablespoons ground cinnamon
1/2 cup sifted all-purpose flour
6 Tablespoons applejack brandy
2 Golden Delicious apples
In a medium bowl mix the graham cracker crumbs and butter to moisten. Pack the crumbs on the bottom of and three-fourths of the way up the sides of 10-inch springform pan, and set aside.
In a large bowl mix the cream cheese, sugar, and vanilla with an electric mixer at medium speed until well mixed. Add the eggs one at a time until batter consistency, then add remaining ingredients, mixing slowly. Pour into the prepared pan. Place the springform pan in a shallow pan of water. Bake in a 300-degree oven for 1 hour and 30 minutes.
Peel and core apples, and slice into half moons. Fan out top of the cheesecake. Bake an additional 20 to 30 minutes or until center is set. Chill overnight.
Serves: 12 to 16
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Heavenly Apple French Toast
Ingredients
1 cup brown sugar
1/2 cup butter
2 Tablespoons corn syrup
2 apples, peeled and sliced
5 eggs
1-1/2 cups milk
1 teaspoon vanilla
1 loaf French bread, cut in 3/4-inch slices
Cook the sugar, butter and syrup until syrupy. Pour into a 9 x 13-inch baking dish. Spread apple slices over the syrup. Place the sliced French bread on top of the apple slices. Whisk together the remaining ingredients and pour over the bread. Cover and refrigerate overnight. Bake uncovered for about 40 minutes at 350 degrees. Cut in squares or serve each slice.
Serves: 9.
Making Apple Cider
Home cider making is a part of tradition going back hundreds of years. We can go to the store today and buy apple cider from the cooler, but there's nothing better than fresh homemade cider from your own apples. It's great as a cool refreshing drink or a warm spicey treat on a cold day.
Warning: Safe handling practices are of great importance when working with any sort of food product, and your own safety is ultimately your responsibility. The information on this page is provided as a courtesy only. It is not to be taken as professional advice or expertise.
Apple Selection: Commercial apple cider producers generally use a blend of different apples to create the desired flavor of cider. The basic concept is to have a balance of sweet apples and tart apples. However, using whatever apples you have available is just fine. It's a matter of personal taste.
It's best to use apples picked from the tree at the proper stage of ripeness. Do not use apples from the ground (drops), ones from trees where livestock is in contact with the tree. Sort and inspect the apples before use. Discard any apples that are damaged, molded, infected with bugs or worms, or otherwise spoiled. These things will accelerate the fermentation process and your cider will spoil much more quickly. Also, following these guidelines will help reduce the possibility of bacteria that could spoil your cider or make you sick.
Equipment Preparation: Make sure all of your equipment is properly cleaned and sanitary before you use it. Your cider press, containers, knives, grinder, cutting boards, work surfaces and so on, should be clean. You should also wash your hands before beginning the pressing and bottling process. You can clean your equipment by washing it with warm water and soap. To sanitize your equipment you can wash it with a solution of one tablespoon of chlorine bleach in one gallon of water. Do not soak metal parts in this solution for more than 30 seconds or pitting may occur. Rinse all items thoroughly with clean water.
Apple Preparation: Once you have sorted your apples, wash them to remove any dirt or dust. The next step is to chop or grind the apples to break down the cell walls and help release the liquid. The more finely ground the apples, the more juice you will be able to press out. People use various methods of chopping apples for cider including apple or fruit grinders, food processors, meat grinders, french fry cutters or just chopping them by hand. The method you use will likely depend on how many apples you have and how much cider you wish to make.
Pressing: If your apples are finely ground you will want to line the inside of your press with a thin cloth such as cheese cloth. This will prevent the apples from pressing out through the slats of the basket. You can also place a cloth or paper filter over the container you are pressing the juice into. The amount of cider you get from your apples depends on many factors such as the variety of apples, stage of ripeness, how finely they are chopped before pressing, and how much they are pressed. You may also note that the more you grind the apples the darker the color of the cider will be and the more sediment will be present in the juice itself.
Apple Cider Storage: All cider, whether fresh, pasteurized or frozen should be stored in sanitary containers with the production date clearly marked.
Fresh cider should be stored at temperatures between 35 and 40 degrees to slow the fermentation process as much as possible. Fresh apple cider will last 5 to 10 days before it begins to ferment and should be used within this time period. If you want your cider to last longer it is a good idea to pasteurize it (kills bacteria) by heating it to 160 degrees Farenheit but no higher than 185 degrees. Properly refrigerated pasteurized cider will last up to 3 weeks.
If you produce more fresh apple cider than you can use it is a great idea to freeze it. Remember to leave room in your container since the liquid will expand as it freezes. Frozen cider will last up to one year.
Equipment Cleaning: Make sure you thoroughly clean all of your equipment with soap and water when you are done. It's much easier to clean your equipment before the juice and apple pulp dries. Store your equipment in a clean area free of dust, dirt and other contaminates, and remember to sanitize everything before you make cider next time.
Enjoy!
Apple sauce or apple crisp. Yum!
Apple Sauce
3 pounds of apples - peeled, cored and chopped
3 cups of water
1/2 cup white sugar
1/2 cup brown sugar
1 TBS lemon juice
1 tsp cinnamon
Place apple in large sauce pan and just barely cover with water. Simmer over med-low heat until apples are tender. About 15-20 minutes.
Run the cooked apples through a food mill, blender of food processor. Return to the sauce pan and mix in the sugars, lemon juice and cinnamon. Cook over medium heat for 3-5 more minutes.