Acres of Apples
by Jill Cooper
Overflow of Apples
Keeping Produce Fresh
Learn to Preserve Seasonal Fruits and Vegetables
I've always dreamed of having an apple tree in my backyard. You know the old saying, "Be careful what you wish for?" Now that I actually have my own apple tree, I stand in my yard watching the apples piling up around me thinking, "Oh no, what do I do with this mess now?" If I could make gasoline out of apples, I could retire, but since that is not an option and my frugal mind will not allow me to waste one apple, I have had to come up with some yummier "apple disposal" methods. If you find that you have a few dozen more apples than you know what to do with, these recipes from LivingOnADime.com will help settle your frugal dilemma.
- When you have a partially eaten apple, save the good part and chop into pieces. Place in a microwave safe dish. Blend together one teaspoon each of brown sugar, flour, oatmeal and margarine and a dash of cinnamon. Top the apple with the topping and microwave until tender.
- Core and slice apples very thin. Dehydrate and use in granolas, eat alone or soften in warm water to use in recipes.
- Slice and use in pancakes or waffles.
- Freeze. Peel, slice and core and then store in two-cup portions in freezer bags.
- Use soft apples in cooking.
- Cut into small pieces and add to salads with a fruit based dressing.
9 to 10 apples, cored, peeled and chopped 2 cups sugar 2 tsp. cinnamon 1/8 tsp. cloves 1/8 tsp. salt
Place everything into a slow cooker. Stir, cover and cook on high for 1 hour. Cook on low for 9 to 11 hours or until thick and dark brown. Stir occasionally. Uncover and cook on low 1 hour longer. Stir with whisk until smooth. Refrigerate or Freeze. Makes 2 pints.
Apple Pie Filling
9 cups baking apples, peeled, cored and sliced 1 1/2 Tbsp. lemon juice 5 cups water 2 1/4 cup sugar 1/2 cup cornstarch 1/2 tsp. salt 1 tsp. ground cinnamon 1/8 tsp. nutmeg
Toss apples with lemon juice and set aside. Combine the rest of the ingredients in Dutch oven and bring to a boil for 2 minutes, stirring constantly. Add apples and return to boil. Reduce heat, cover and simmer until apples are tender (6-10 minutes). Cool for 30 minutes. Then ladle into freezer containers or bake immediately. Makes two 9-inch pies.
4 large apples, cored and sliced 3 Tbsp. butter or margarine 1/3 cup brown sugar 1/2 tsp. ground cinnamon
Cut apples into 1/4-inch slices. Heat butter in a large skillet. Put the apples, brown sugar, and cinnamon in the skillet and cover. Over medium-low heat, cook apple slices 7-10 minutes or until they begin to soften and the syrup thickens. Serve coated with excess syrup on top. Serves 4.
apples, cored raisins (optional) 1 tsp. margarine dash of cinnamon dash of nutmeg 1 Tbsp. honey or brown sugar
(These amounts are per apple.)
For each person use 1 apple. Fill the center of the apple with all the ingredients. Bake at 350 degrees until tender or put in a Dutch oven on top of stove and simmer on very low until tender.
2 qts. apples, peeled, cored and halved
Coarsely grate apples. Place on a greased cookie sheet. Bake at 225 degrees until dry. Remove from cookie sheet and break into pieces. Store in an airtight container.
6 apples, peeled and sliced 1/2 cup butter or margarine, softened 1 cup brown sugar 1/2 cup oatmeal 1/2 cup flour 1 tsp. cinnamon and/or nutmeg 1/2 cup water
Preheat oven to 350 degrees. Arrange apples in well-greased baking dish. Blend all remaining ingredients except water. Spread evenly over top of apples. Pour water over the topping. Bake 45 minutes until apples are tender and top is crisp. Serves 6.
Jill Cooper raised two teenagers alone on $500 a month income after becoming disabled with Chronic Fatigue Syndrome. To read more of Jill's articles and for free tips and recipes, visit LivingOnADime.com/.
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