Since we went apple picking and had over 51lbs. of apples on hand, I had to come up with some ways of using them. I didn't want to do the typical apple pie, because frankly, I don't like apple pie. So I started to explore. First up, applesauce! I had never made applesauce before so I wanted to give it a try. My friend A gave me this suggestion:
For every 4 mid-size apples (peeled, cored, chopped), add 1c apple juice or cider. Boil in a large pot on the stove until the apples squish with the side of a spoon. Mash by hand or blender for the consistency you like, then add the spices of your choice. I really liked this!!!
Next came an apple cherry crisp that I made from the book The Happy Baker by Erin Bolger
Her's is an apple cranberry crisp, but I had cherries instead. I LOVED this one!!!
I'm not Dutch Apple Crisp:
4 cups of apples, peeled, cored, and cut into small pieces
1 tbsp. lemon juice
1 1/2 cups frozen cranberries (or cherries), thawed
1/2 cup sugar
1 tsp. cinnamon
1/3 cup all-purpose flour
1/3 cup butter, softened
1/2 cup brown sugar
1 cup rolled oats
1/2 tsp. salt
1. Preheat oven to 375. Grease an 8 or 9 inch square baking dish.
2. In a large bowl, combine apples, lemon juice, cranberries, sugar and cinnamon. Pour into prepared dish.
3. In a medium bowl, cream together the flour, butter, and brown sugar; mix well. Stir in the oats and salt. Sprinkle evenly over fruit mixture.
4. Bake for 40 mins or until fruit is tender and topping is browned.
This one was my favorite out of the 2 crisp recipes that I tried. I loved it warm with freshly whipped cream.
The other apple crisp that I tried was from Family Fun magazine. I won't post the recipe but I will post the link. http://familyfun.go.com/recipes/fabulous-fruit-crisp-941584/
I don't have pictures of either of these because they all went way too quickly!
And the last thing I have made so far was the America's Test Kitchen Apple Dapple cake. This was good, but just didn't hit the spot for me. (Although I have been eating it warmed up for breakfast the past few days ;-)
This recipe is:
3 cups all-purpose flour
1 tsp. ground cinnamon
1 tsp. baking powder
1 tsp. baking soda
3/4 tsp. salt
2 cups granulated sugar
1 1/3 cups vegetable oil
3 large eggs, room temp
2 tsp. vanilla extract
2 Granny smith apples, peeled, cored, and cut into 1/4' pieces
1 cup walnuts, toasted and chopped
Brown Sugar glaze:
1/2 cup packed brown sugar
4 tbsp. butter, cut into 4 pieces
2 tbsp. milk
1. Adjust rack to middle postion and heat oven to 350. Grease 16 cup tube pan.
2. Whisk the flour, cinnamon, baking powder, baking soda, and salt together in a medium bowl. In a large bowl, beat the sugar, oil, eggs, and vanilla together with an electric mixer on medium speed until thick and glossy, about 2min. Reduce the mixer speed to low and slowly beat in the flour mixture, in 3 additions, until just incorporated. Stir in the apples and nuts.
3. Scrape the batter into the prepared pan and smooth the top. Wipe any drops of batter off the sides of the pan and gently tap the pan on the counter to settle the batter. Bake the cake until a wooden skewer inserted in the center comes out with a few moist crumbs attached, 50 to 60 mins, rotating the pan halfway through baking.
4. Let the cake cool in the pan for 10 min. Run a small knife around the edge of the cake to loosen, then flip it out onto a wire reack. Turn the cake right side up and let it cool completely, about 2 hours.
5. Boil all the ingredients together for the glaze in a small saucepan over medium high heat until thick and syrupy, 1-2 in. Drizzle the thick glaze over the top and sides of the cake. Let the glaze set, about 25 min, before serving.
That wretched interloper
Soft Ginger Apple Cookies
Mini Applesauce Muffins