"A" is for...Apples!
Apples are not only delicious, but they are easy to store, inexpensive and versatile. I love visiting our local orchards for the season's best crisp apples, but at the same time I watch the grocery stores for sales. I have gotten a three pound bag of apples for less than a dollar many times. These "bargain apples" are wonderful in recipes, such as the ones below.
Be sure to choose apples that are firm and unblemished. They can be stored in the refrigerator or a cool, dark place such as a dry basement. If possible, store the apples in a single layer so they are not touching.
Caramel Apple Dumplings
2 tablespoons butter or margarine
1 1/2 cups brown sugar
1 1/2 cups water
Dumplings:
1 1/4 cups flour
1/2 cup sugar
2 tsp. baking powder
1/2 tsp. salt
1/2 cup milk
2 tablespoons butter or margarine
2 tsp. vanilla
1/2 cup chopped apple
In a skillet, heat the unsoftened butter, brown sugar and water to boiling. Reduce heat to simmer. Meanwhile, mix together all dumpling ingredients. Drop by tablespoonfuls into the simmering sauce. Cover tightly and simmer 20 minutes. Do not lift lid. Serve with ice cream if desired.
Spice Apple Cheese Spread
8 ounces cream cheese, softened
1 1/2 cups shredded Monterey Jack cheese
1 cup finely diced apple ( one small)
1/3 cup crushed walnuts
2 tablespoons milk
1/4 tsp. cinnamon
1/8 tsp. nutmeg
In a small mixer bowl, beat cream cheese until light and fluffy. Beat in remaining ingredients until well blended. Refrigerate, covered, 1-2 hours to allow flavors to blend. Store in refrigerator up to one week. Also good on bagels, toast or waffles.
Dutch Apple Pie
1 6 ounce graham cracker pie crust
1 egg white, beaten
5 1/2 cups fresh, peeled, sliced cooking apples
1 tablespoon lemon juice
1/2 cup granulated sugar
1/4 cup packed brown sugar
3 tablespoons flour
1/2 tsp. cinnamon
1/4 tsp. each nutmeg and salt
Topping:
3/4 cup flour
1/4 cup sugar and packed brown sugar
1/3 cup margarine
Heat oven to 375 degrees. Brush crust with egg white. Bake on cookie sheet until light brown; about 5 minutes. Remove from oven. In bowl, combine apples, lemon, sugars, flour, spices and salt. Mix well; spoon into crust. Combine topping ingredients until crumbly and place evenly on pie top. Bake on sheet for 50 minutes or until filling is bubbling. Serves 8.
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"A" PICK
Apple and Cheese Casserole
1/2 cup all-purpose flour
1/2 cup sugar
1/4 teaspoon salt
1/4 cup butter
7 apples, peeled, sliced
6 tablespoons water
1 tablespoon lemon juice
1 cup shredded sharp cheddar cheese
Mix flour, sugar and salt in small blow. Cut in butter until crumbly. Toss apples with water and lemon juice in bowl.
Spoon into greased 8-inch baking dish. Sprinkle with flour mixture. Bake at 350 degrees for 35 minutes. Sprinkle with
cheese. Bake for 5 minutes longer.
Yield: 8 servings.
Per Serving: Cal 255; Prot 4.6 g; Carbo 37.1 g; T Fat 10.9 g; Chol 30.4 mg; Potas 165.0 mg; Sod 204. mg.
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COOKING TIP
More Cooking Tips
All Purpose Egg Slicer
We use and egg slicer to slice strawberries, olives and mushrooms. Slices are more even and the slicing goes quicker.
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Autumn's Ambassadors :
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You will want to choose an artichoke that has tight leaves, one that is heavy for its size, with a deep green color and when the leaves are rubbed together, there should be a squeaking sound.
Avocado:
To discover the "round the clock" potential of fresh avocados, let these avocado recipes carry you happily through the day. In place of the standard cold cereal, sit down to a breakfast or brunch of Huevos a la Mexicana...
Autumn in the Orchard :
Apples, apples, apples! So many to choose from and so little time. So which is your favorite? Red Delicious are one of the most popular eating apples, and Golden Delicious run a close second. They're both crispy and sweet...
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