Baked Apples

I am so homesick right now.  When I feel this way, I try to find comfort in old memories.  The weather has taken on a chill, and when I was little my mom always made baked apples in the fall.  The house would smell of cinnamon and brown sugar, and it was difficult to wait the hour for them to be done.  However, when they finally emerged from the oven it was worth it.

This is very simple and can be done in the microwave, but I chose to make them just like mom.  Of course you can doll them up with nuts or poach them in cider or little liqueur.  I kept it simple, just apples, cinnamon, brown sugar and butter.  I put them in the oven right after dinner, and an hour later the apples were perfect.  My mouth was watering, and I was back in my mom's kitchen. 

What memories do you have that you find comfort in???

The measurements here are approximate, it all depends on the size of your apple.

1. Core your apple.  Firmer apples work better. Place in an oven safe dish.
2. Fill the cavity with brown sugar, about 1 to 2 tablespoons.
3. Sprinkle with cinnamon, about 1/4 teaspoon.
4. Dot with a pat of butter.
5. Bake in a 350 degree for approximately 1 hour.

The apples are done when a knife inserts easily.  Allow to cool, and spoon syrup in the bottom of dish over apples.  Enjoy.

Apple Butter

What can you make with all those apples you picked???  Apple butter always comes to mind.  I haven't made this in a long time. I think it has been about six years since I tackled apple butter.  Honestly I don't know why because the slow cooker does all the work.

Apple butter does take time, so plan ahead.  It doesn't require a lot of work, just time to breakdown and reduce.  I started mine in the evening and by the next morning it was done.  Now if you don't feel comfortable about leaving a slow cooker go all night, then start it in the early morning, and it will be done by evening.  You need about 12 to 14 hours for the butter to be complete.

I also decided to can my apple butter, which will be holiday gifts this season.  Now you don't have to can it, just simply store it in an airtight container in the refrigerator and it will last several weeks.

recipe

4 to5 lbs of apples; peeled, cored and diced
2 3/4 c. sugar
1/4 tsp. ground cloves
1 tbsp. cinnamon

Place the apples in a slow cooker.  Mix together sugar and spices and sprinkle over apples.  Start the slow cooker on high for three hours.  Stir the apples once an hour.  After three hours, turn the cooker down to low for 10 hours.  Stir every few hours.  Once the apples start to break down, whisk the mixture to break down lumps; do this every few hours.  The apple butter will thicken and become smooth.  For the last hour remove the lid to the cooker, and allow the mositure to evaporate, stirring with the whisk.

At this point you can store in a container in your refrigerator.  I chose to process in a water canner for 15 minutes.  My apples broke down a lot and I got 6 half pint jars.

Enjoy your apple butter on toast or a topping on pancakes.  Heat it up and pour it over ice cream or pound cake for a quick dessert.  You can also mix 1/2 c. apple butter with 8 oz cream cheese, for a dessert dip with fruit or pretzels.

Apple Picking

Yesterday I took the kids apple picking.  This was a first for Brandon and myself.  Adam went last year on a school field trip and was a pro.  We pulled up to the orchard right at 9 am, the first cutomers of the day.  The farmer gave us our bags, explained what varieties he had, and sent us on our way.

After a short 20 minutes, the boys had picked 21 pounds of apples.  I was impressed and a bit tired, seeing I was the one carrying the apples.  So we took it back to the stand, paid our $14.00 (good deal for all those apples), and headed for home.

Now I have a delicious mix of honey crisps, Fuji, Macintosh, Jonathan gold, and red delicious.  I have so many recipes floating around for apples.  On today's agenda, just a simple apple pie, my mom's apple pie to be exact.  I posted this recipe last November, but here it is again.  It's simple, delicious, and a crowd pleaser.

Mom's Apple Pie

Wholesome Wednesday (Apple Pie)

What is more wholesome than apple pie?  Oh, probably a lot of things, but I love the comforting feeling of warm apple pie.  Last week, while my mom was visiting, she told me her recipe.  I have always loved my mom's apple pie, and every time I tried to make it, it flopped.  My crust was too soggy, or burnt on top, or the apples weren't quite right.  Well, I volunteered to make an apple pie for Adam's feast at school, and as long as mom was visiting, I recruited her help.  The hardest part of making this recipe was getting my mom's measurements, she just "eye balls" the ingredients.  So I had to stop her and measure so I could be accurate in relaying the information.

I think my problem all these years was I tried to be too fancy.  I would attempt to make my own crust, or add extra flavoring to the filling.  I learned the key, is keep it simple. We used a boxed pie crust, for convenience sake, some apples, cinnamon, sugar, flour, butter, and milk.  The outcome was delicious. Adam's teacher even remarked it reminded her of her grandmother's pie.  When I told my mom that, she laughed and said well the recipe is what her mom and grandmother made, and now it is my tradition too.

Now I know, Thanksgiving is tomorrow, and I don't expect you to rush out and make this pie. But perhaps for another holiday and just a special dinner, give it a try.

recipe

1 box refrigerated pie crust (two 9" crusts)
6 to 8 medium to large apples, pick a variety
1/2 c. sugar
1 tablespoon cinnamon
2 tablespoons flour
1 tablespoon butter
2 to 3 tablespoons of milk

Preheat oven to 350 degrees.  Allow the pie crust to sit at room temperature for about 15 minutes.  Place one crust in the bottom of deep dish pie plate.   Then peel, core and slice apples.  In a large bowl, combine flour, sugar, cinnamon and apples.  Toss gently until all the apples are coated with sugar.  Pour mixture into pie crust and dot with butter.  Top the pie with the other pie crust and crimp the edges.  Using a pastry brush, brush the top of the pie with milk. Make a few slits in the top crust to allow the steam to escape.  Bake for 1 hour or until apples are tender. (insert a knife into the slits to check the apples)

Mini Apple Tarts

Yesterday was a special day for Adam.  He was awarded the citizenship award at his assembly. I had a moment of extreme joy for him.  I knew the day before he was getting the award, but was told not to tell him, so it would be a surprise.  I decided we would have a special dinner and dessert to celebrate.

When Adam came home from school, he was able to pick his dinner, and he chose Chinese takeout.  Then for dessert I made mini apple tarts.  These delicious two bite tarts were the perfect ending to a great day. 

I love making food in miniature for parties, and for dessert it is a great way to have portion control. These little gems can be made a day ahead and are perfect served at room temperature.  I also find, that guests are impressed with little treats.  So here's an easy recipe for apple tarts to try the next time your having company, or just to celebrate something special.

recipe (yields 24 mini tarts)

1 box refrigerated pie crust (you can make your own pastry, but the box kind is easy)
4 cups diced, peeled apples (about 5 to 7 medium apples)
4 tablespoons butter
1/3 cup brown sugar
1/2 teaspoon apple pie spice
1/2 teaspoon cinnamon

preheat oven to 425 degrees. spray two 12 cup muffin tins with cooking spray and set aside.  then on a floured surface unroll refrigerated pie crust and roll slightly larger with a floured rolling pin.  using a 3 inch round cutter, cut out circles. (each pie crust should get 12 circles, re-roll scraps if necessary) place dough in the muffin cups, carefully pressing dough to the sides.

in a large skillet, combine apples, brown sugar, butter, cinnamon, and apple pie spice. cook over a medium heat for about 4 minutes, just enough to combine the sugar and butter with the apples and slightly soften the apples.

carefully spoon one tablespoon of apple filling into each muffin cup.  bake for 15 minutes or until crusts are golden brown.  serve immediately or at room temperature.  garnish with whipped cream or vanilla ice cream.