Fall is my favorite time of year. It brings back such warming memories of days walking through the leaves
as they wafted on the wind, like magical planes making a descent. There was always, in Virginia, someone somewhere smoking a ham. And in our neighborhood, it was an old farmer, some blocks away. The scent wound its way through the trees and lightly rested around our homes.
There was also something about the burning of leaves, which was eventually disallowed but, while we had it, was always nice. A deep, metal container and a fine mesh grate kept things under control. And of course, there were the apples. Apples everywhere! Mom made applesauce. Apple pie. Apple cake. Apples, apples everywhere! And we ate apples. My favorites were Granny Smiths but the delightful red ones. Oh and don't forget the fresh apple cider! Whether cold or warm, fresh apple cider is always a delight. As the days became shorter, fall brought with it the lamplight coming on, the chill beginning to settle as night came forward. Perhaps its like this in my mystical memory. If so, never lift the memory!
Anyway, here are some very good apple recipes! I hope you enjoy them.
APPLE BUTTER
- apples (enough to overfill slow cooker or 4-quart crock pot)
- 1⁄2 cup vinegar
- 3 cups white sugar
- 1 cup brown sugar
- 3 teaspoons ground cinnamon
- 1⁄4 teaspoon ground cloves
- Peel, core and slice enough apples to fill a 4-quart slow cooker or crock pot so full that the lid will not go down over it.
- Add vinegar; cook for 18 hours.
- If the crock pot is fast cooking, cook on high for 10 hours, stirring occasionally.
- Add white sugar, brown sugar, cinnamon, and cloves.
- Put into a blender to blend it like apple butter. Mix all together and cook for 4 more hours.
- Seal in jars.
- 1 1⁄2 cups quick oats
- 1 1⁄2 cups apple juice
- 2 teaspoons vanilla extract
- 1 1⁄2 cups whole wheat flour (or spelt flour)
- 1⁄2 cup sugar
- 2 teaspoons baking powder
- 2 medium apples, grated
- 1 teaspoon cinnamon
- 4 egg whites, beaten to soft peaks
- apple, wedges to garnish (with or without peel)
- Soak the oats, apple juice, sugar, and vanilla for 30 minutes.
- Mix in the flour, baking powder, grated apple, and cinnamon.
- Fold in the beaten egg whites; Spoon into 12 muffin tins.
- Top muffins with 2 sliced apple wedges (cut quarters of apple into 3 or 4 wedges) and bake at 170° C (338°F) for 25 - 30 minutes until muffins and cooked through and golden.
- Cool in pan for a few minutes, then remove from pan and cool on wire rack.
- 1 butternut squash, peeled, seeded, and cut into chunks
- 3 medium apples, cored, peeled, and sliced (Granny Smiths)
- 1 tablespoon lemon juice
- 3⁄4 teaspoon ground cinnamon
- 1 tablespoon brown sugar
- 1⁄ 2 cup apple juice (no sugar added juice)
- Preheat oven to 350°F.
- Coat the inside of a 1-quart casserole dish with cooking spray.
- Combine squash and apples with lemon juice and cinnamon in a large bowl.
- Toss to coat well.
- Place in casserole.
- Sprinkle with brown sugar.
- Pour apple juice over the mixture.
- Cover casserole with lid or foil and bake 1 hour, or until squash is tender.