Applesauce

I love homemade applesauce! I used to can, bottle, or whatever they call in your part of the country, 48-60 quarts every year. Back then I used the old fashioned knife, hand peeled and cored the apples, cooked them, mashed them and bottled them. It was always delicious and just as were running out, it would be time to do another batch--or rather, many batches.

Then, for a few years I used a Victorio strainer or food mill. They worked great and made the work go so much faster and easier to feed to the babies, but I missed the chunky fresh applesauce feel. This year I found a GREAT buy on Victorio Strainers and got one for each of a few of the adult kids who make applesauce. After much contemplation, I decided to get one for myself too! But before I could actually get mine in hand (since I bought the store out and had to get a raincheck for the rest)...

we accumulated lots of apples over a period of a few weeks from the produce co-op. They weren't getting eaten quickly enough so I decided to make some applesauce. I did it the old-fashioned way using a knife to peel and core the apples. I cooked them and mashed them and added a little sugar and cinnamon and the applesauce turned out GREAT! And I wondered why I don't continue to make lots of applesauce every year even though I don't have little ones at home any longer.

Years ago, we were visiting my in-laws and my mother-in-law had frozen her applesauce and it was so yummy! So, I decided to do the same since I wasn't preserving 48 quarts! It was easy, fun, yummy kitchen therapy. Even Stephanie, who isn't a fan of chunky applesauce, enjoyed the homemade fresh flavor. Even with my new Victorio Strainer, I think I'll do a few batches with the old-fashioned knife and enjoy the texture of chunky applesauce. I'll put them in my freezer next to my frozen Girl Scout Thin Mint cookies to enjoy on a day when I need an extra lift.

Homemade Applesauce

My Mother-in-Law

8 cups sliced apples

2 cups water

Cook until apples are soft.

Add to apples and mash:

1 cup sugar

2 teaspoons lemon juice

¼ teaspoon cinnamon

¼ teaspoon nutmeg (optional)

Ready to eat warm or refrigerate to have later. Enjoy!

To Freeze: ladle applesauce into freezer bags or containers. Label and freeze for up to one year.

To can: put in hot jars, put on hot lids. Place jars in canner or large pot. Cover with water. Bring to a boil. Boil for 5 minutes.

Makes 3 pints.

What I Do: I never add the nutmeg. I use whatever apples I have on hand or can buy cheap. The last amazing batch was mostly braeburns, but I have made it with all kinds of apples. It's amazing what a little cooking, mashing, sugar, and cinnamon can do. I like this proportion of sugar and cinnamon to the amount of apples because it adds a very light flavor. However, when the babies were little, I didn't add the sugar and cinnamon.

Yams and Apples

Every family has their favorite recipes and stories behind how those came to be the family favorites. No one in my immediate family-starting with my husband-liked yams with brown sugar and marshmallows. I tried this, he liked it, and forever after we always brought the yams and apples to everything because he volunteered us.

This recipe is from one of my bridal showers where the hostesses collected recipes from all of the guests. Some of our family favorites over the years date back to that immense collection of recipes from experienced wives and mothers.

Now, even my daughter-in-law who does not normally like yams, appreciates this recipe which is a nice blend of fall flavors highlighting the yams but meshing with apples and cinnamon.

Yams and Apples
Alice

6-8 yams, boiled until just done, then sliced in 1/8" slices
5-6 apples, peeled and sliced thinly

Layer in casserole or deep 9x13” baking dish and cover with sauce.

Sauce:

1 cup white granulated sugar
2 cups water
¼ pound margarine
3 Tablespoons cornstarch (dissolve in ¼ cup cold water then add to mixture)
1 teaspoon salt

Boil until thick and clear then pour over layered yams and apples.

Bake at 350º F. for 30-35 minutes until apples are done.

What I Do: I always bake the yams because it is usually easier. However, be sure to put them on a cookie sheet since I have had many an oven with yam on the bottom smoking during the cooking of the Thanksgiving turkey. I add about 1+ teaspoons cinnamon to the sauce. The original recipe had you sprinkle each layer with cinnamon. I don’t ever add the salt and I have gotten very sloppy about the measurements over the years so it is not always the same.

NOTE: One of my daughters now makes this with 1/2 the sugar with good results. The original recipe called for canned yams, but I don't prefer them so always use fresh ones.

Apple Dip

Although we are having a 2-day break in fall weather so it is warm and sunny, a favorite fall snack in our family is apples and dip. I first had this dip a number of years ago and LOVED it! I asked for the recipe and was surprised at how easy it was. If I make the dip and keep it in the refrigerator, the kids will even choose apples and dip over junk food as an after school snack!

I am kind of weird about always peeling my apples, but for these slices I leave the peeling on and it does not distract from the taste at all; but the color from the peeling looks nice and adds nutrients. My mom always said that most of the vitamins are in the peeling!

I had to take a side dish for a lunch today, so I made my handy dandy dip in a few minutes, sliced 12 apples in about 5 minutes and got rave reviews on the dip. Budget Tip: Buy the cream cheese on sale and store in your freezer. Thaw the cream cheese in the refrigerator overnight and it is ready to use the next day. If you are using a lot of cream cheese, it is convenient to buy the 3 pound box at a club store; however, if you buy it on sale, it is usually less expensive.

Apple Dip

1 8oz package cream cheese

½ cup brown sugar

½ teaspoon vanilla

apple slices

Mix well with your mixer and dip apple slices. This tastes very caramelly. It always receives rave reviews!

What I Do: I do not peel the apples. A mix of red and green apples makes a nice presentation. I have a Kitchenaid mixer that I use, but truthfully, if I am only making this much, sometimes I just pull out the hand mixer and it does fine. My friend actually mixes this by hand, but the electric mixer makes it nice and fluffy.

And THAT is really all there is to it!

Apple Cake

One of my favorite things about fall is crisp red apples. I used to prefer Red Delicious apples, but now I think maybe that was because they were the only kind I had eaten, or I had eaten them very fresh. Now, my favorite eating apples are Galas, followed closely by Fuji and Braeburns. I eat them last at lunch time because they leave a fresh taste in my mouth and their crunch seems to satisfy some of my insatiable munchiness.

Gratefully, I inherited some cooking apples yesterday. I am excited to make one of my favorite fall desserts, apple cake. Although this cake is easy, it needs to be put together just the way it says or it will not turn out right. Budget Saver: This can be made with whatever apples are least expensive, or if you happen to have some apples on hand that have seen better days for eating, you can cut the bad spots out and use them here.

Make the Cook ‘N Serve pudding, for the top of the cake, in the microwave for easier clean up and quicker finished product.

Apple Cake
Sean’s Mom

4 cups sliced apples, peeled
2 cups sugar

Mix together, then add:

2 cups flour
1 ½ teaspoons baking soda
2 teaspoons cinnamon

Mix the following until coagulated then add to above mixture, mixing by hand:

2 eggs
¾ cup oil
1 teaspoon vanilla

1 box of vanilla Cook ‘N Serve pudding

If you mix these ingredients in the order you do for most cake recipes, the cake does not turn out right. This is VERY thick—looks like apples with a little goop added. Bake in 9x13-inch pan at 350º for 50 minutes. Serve with custard sauce. I use Jell-O Cook ‘n Serve vanilla pudding, warm. In a pinch, I have used the instant pudding made with an extra ½ cup of milk, but the warm pudding is best.

NOTE: The original recipe really does say coagulate. I thought that was a funny thing in a recipe, the mom is a chemist! This is the best apple cake ever!