October 9, 2003 at 11:17 a.m.
We’re about to harvest what seems like hundreds of Haralson apples on the tree. It has never had so many beautiful, juicy, semi-tart fruits. So, I will be busy canning more sauce, apple pie filling, freezing sliced apples for pies and chopped apples (treated with Fruit Fresh) for cakes, bars, cookies, muffins and breads. But first I’ll have to buy another freezer to stash the over-load of apples this year. The kids are busy with children’s fall activities, working and whatever. So, at this point they’re not interested in “putting apples by.” Somewhere in this retired life we’re living, I’m going to find time to sit down, pick up something to read other than a cookbook and relax. I’m not complaining, as I love to cook, but now and again we need a break, right? My support person, being Bud, comes to my rescue often to say––leave the apples, tomatoes, cabbage, change your splattered shirt and let’s go support the restaurant industry for supper. I’m with him!
Let’s continue with apple recipes. You’re going to think I’ve flipped when you read through this first recipe. They have a different ingredient that you probably wouldn’t think of using but you may already have in your cupboard pantry or for sure at the local supermarket.
CINNAMON-APPLE WALNUT MUFFINS
1 c. boiling water
4 cinnamon-apple herbal tea bags
2 c. flour
1 c. sugar
1-1/2 t. baking powder
1 t. nutmeg (optional)
1 t. ginger (optional)
1/2 t. salt
1/2 c. butter, softened
2 eggs, beaten
1 t. vanilla
1 c. chopped walnuts
In a teapot or kettle, pour boiling water over tea bags; cover and steep 5 minutes. Remove bags and squeeze excess liquid into pot.
In large bowl combine next six ingredients. With electric mixer, blend in butter until mixture is size of small peas. Make a “well” in center of flour mixture. Beat eggs with tea and vanilla and add to flour; stirring with fork or spoon just until flour is moistened. Fold in nuts. Spoon into 12 paper lined (or sprayed) muffin cups. Bake 18 minutes at 375 degrees or until pick inserted in center comes out clean. Cool 10 minutes before removing from pan. Cool on rack. Makes 12 muffins.
This recipe doesn’t use apples, but since I’ve been doing these apple columns, three people have called to ask if I have this recipe. Here it is ladies.
RITZ MOCK APPLE PIE
36 Ritz crackers (you could use another brand if you prefer)
1-3/4 c. water
2 c. sugar
2 t. cream of tartar
2 T. lemon juice
grated rind of one lemon peel
2 T. margarine (not spread)
1/2 t. cinnamon
pastry for 2-crust pie
Line a 9-inch pie plate with half of pastry. Put cracker crumbs in pie shell.
In saucepan, over high heat, heat water, sugar and cream of tartar to a boil; simmer for 15 minutes. Add lemon juice and rind; cool. Pour syrup over crumbs. Dot with margarine; sprinkle with cinnamon.
Place other half of pastry (rolled out, of course) over pie; trim and seal, crimping edges. Slit top for steam to escape. Bake at 425 degrees for 30-35 minutes or until crust is crisp and golden. Serves 8.
This salad has two varieties of apples in the ingredients. It’s quite good! Low in fat and cholesterol, too.
CHEDDAR CHICKEN AND APPLE SALAD
1/4 c. light mayonnaise
2 T. skim or 1% milk
2 t. snipped fresh dill weed or 1/2 t. dried
2 c. cooked, cubed chicken or turkey
1 c. diced celery
1 Granny Smith apple, cored and diced
1 Red Delicious apple, cored and diced
4 green onions, thinly sliced, using most of tops
2 c. reduced-fat cheddar cheese
freshly ground pepper to taste
In small bowl, combine mayo, milk and dill to make dressing.
In large bowl, combine rest of ingredients. Fold in dressing to coat.
Serve on lettuce or use to stuff pita bread for a delicious sandwich. Serves 6.
Apply candy? Why not!
8 medium eating apples (Haralson, Honeycrisp, Cortland, McIntosh, etc.) peeled, cored and cut into small pieces
1/2 c. cold water, divided
2 c. firmly packed brown sugar
2 envelopes (not packages) unflavored gelatin
1 c. chopped walnuts
1 T. lemon juice
1/2 c. powdered sugar
1 T. cornstarch
Put apples in saucepan; add 1/4 c. water. Cook until tender; put through food mill or sieve. Add sugar; cook over low heat until thick (about 1/2 hour), stirring often. Soften gelatin in rest of water; stir into hot apple mixture until sugar is dissolved. Chill until slightly thickened. Stir in nuts and lemon juice.
Pour into a square pan (recipe didn’t say what size - probably 9x9) to a depth of 1/2-inch. Chill thoroughly. Cut into square.
Combine powdered sugar and cornstarch; roll squares in this mixture. Makes a bunch!
How about a delicious oven meal with our favorite––pork and apples.
PORK CHOPS AND APPLES
2 T. butter or margarine
6 rib or loin pork chops
4 baking apples (Haralson, Cortland, McIntosh, etc.) peeled, cored and sliced 1/2-inch
1/4 c. brown sugar
1/2 t. cinnamon
Brown chops (in small amount of butter in large skillet) on both sides. Put apple slices in greased 9x13 baking dish. Combine brown sugar and cinnamon and sprinkle over apples. Add chops.
Cover and bake at 325 degrees for 1-1/2 hours.
NOTE: Can also be baked at 350 degrees for 50-60 minutes. Serves 4-6.
Thought for the day: A quote from nutritionist Dr. Ira Manville, who devoted most of his life to apple research. “Fruits such as the apple should be considered as being more than a food. They are medicinal agents possessing both preventative and therapeutic powers.”