It’s been awhile since I posted anything, but recently I got an great deal on 10 lbs of seconds apples from my organic delivery service ($6.99 plus I had a coupon for $20 of of a $50 total order). Great deal, but 10 lbs of apples is a lot of apples! Meta to the rescue!
I made 261 Applesauce (made previously, so I didn’t get around to taking a photo before I froze it), 263 Applecot Sauce, 270 Fried Apples, 356 Dutch Apple Cake and also some sugar free applesauce for the baby (not from the book).
This apple/apricot sauce was pretty tasty, but probably would have been better for me if I had pureed it a bit less. My husband remarked that much of the food I currently make is baby-food consistency. Hard to argue with since I’ve been making more baby food than adult food recently. Most of it consumed by the floor or my child’s neck.
263 Applecot Sauce
1/4 lb. dried apricots
1 1/2 lbs. apples (5 or 6 medium)
1/2 c. sugar
Wash apricots and soak in enough water to cover (about 1 1/2 c.) for 4 hours. Simmer for 10 minutes. Peel, core and slice apples and add to pan with apricots. Cover and simmer until tender around 10-15 minutes. Mix in sugar and simmer 2 minutes longer. Serve hot or cold, strained or unstrained. 5-6 servings.
The Dutch Apple Cake was magic. It was more muffin-y or coffee cake-y than cake which was nice because I could justify eating it for breakfast in addition to dessert. (Also makes a good morning or afternoon snack…)
356 Dutch Apple Cake
3 tart apples
2 c. all-purpose flour
3 tsp. baking powder
1/2 tsp. salt
1/2 c. sugar, divided
1/4 c. shortening, melted and cooled
1 egg, lightly beaten
1 c. milk
1 tsp. cinnamon
1 TBSP. butter, softened
Preheat oven to 425 degrees. Slice apples (I cut mine into twelves). Sift the flour and measure and resift twice with baking powder and salt. Stir in 2/3th of the sugar. (Reserve the other 1/3 and mix with the cinnamon). In a separate bowl, mix the egg, shortening and milk. Stir the liquids into the flour mixture just until combined. Pour into a 7″ by 11″ baking pan. Arrange apples on top and press into dough. Sprinkle with cinnamon sugar mixture and dot with butter. Bake for 25 minutes. (I only had an 8″ by 8″ pan and it took about 35 minutes).
The fried apples were a great, quick recipe. Although I did unnecessarily elongate the prep time by insisting upon coring the apple so I could make rings when I don’t have an apple corer. I really need an apple corer (to go with my avocado saver, strawberry huller, banana bunker, spiralizer, cherry pitter, egg cuber, electric breakfast sandwich maker, mortar and pestle, burger press, etc., etc.) I might have a kitchen gadget problem.
270 Fried Apples
2 lbs tart apples
3 TBSP butter or bacon, ham or pork drippings
1/3 c. water
sugar (unspecified amount, I used 2 TBSP)
Core and slice apples into rings or wedges. Melt the fat in a heavy pan and add the apples. Pour the water on top and cover tightly. Cook for 5-10 minutes until softened. Sprinkle the sugar on top and cook over low heat until delicately browned.