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When buying Apples:
* Look for smooth skin with few bruises. Too many bruises mean the apple may
rot.
* Choose apples with a bright and sparkly color.
When storing Apples:
* Apples keep best when refrigerated. Store them in a plastic bag or the
drawer to keep them fresh.
* Check them often. Remove any decayed apples. One rotten apple can indeed
spoil the whole barrel!
* Raw, cut apples may darken. Prevent this by dipping them in a fruit juice
- lemon, orange, grapefruit, or pineapple - before adding other ingredients
* If you pick or buy allot of apples in the fall, you face the problem of how
to store them and keep them fresh.
By storing them in inexpensive Styrofoam cooler. When stored in these coolers
they keep in that moisture, and their crispness and we all know how Yummy they
are this way.
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Fun information about Apples
.
* Two pounds of apples make one 9-inch pie.
* A medium apples is about 80 calories.
* Apples are a great source of the fiber pectin. One apple has five grams of
fiber.
* Apples are a member of the rose family.
* Don't peel your apple wash it. Two-thirds of the fiber and lots of
antioxidants are found
in the peel Antioxidants help to reduce damage to cells, which can trigger
some diseases.
Freezing Apples in syrup
This syrup recipe will make 5 1/3 cups syrup which will cover approximately 6
pints or 3 quarts of apple slices. Use freezer containers or freezer bags.
2-1/2 cups sugar
4 cups water
3 pounds apples
1/2 teaspoon ascorbic acid powder
To make syrup, dissolve sugar in lukewarm water, mixing until the solution is
clear. To prevent browning add 1/2 teaspoon ascorbic acid powder (1500 mg) or
equivalent in finely crushed vitamin C tablets. Stir to dissolve. Chill syrup
before using. Select fresh full-flavored apples that are crisp and firm, not
mealy in texture. Wash, peel and core. Slice medium apples into twelfths and
large apples into sixteenths. Place 1/2 cup syrup in each pint-size container
and slice each apple directly into chilled syrup. Press apples down in
containers and add enough syrup to cover apple slices. Leave 1/2 inch head
space in each pint (or 1 inch in each quart-size container).
Place a small piece of crumpled water-resistant paper, such
as waxed paper, on top of each container to hold apples slices down under
syrup. Seal, label, date and freeze at 0°F or below. Use within one year.
*To use lemon juice: drop apple slices into a solution of two tablespoons
lemon juice and two quarts water. Drain well before covering with syrup.
Freezing Apples without Sugar
Apples frozen without sugar are generally used for cooking such as pie making.
Wash, peel and core apples. To prevent darkening, dissolve 1/2 teaspoon
ascorbic acid powder in water. Sprinkle over apples. Place apple slices in
zip-closure freezer bags, label, date and freeze. Treated apples can also be
frozen first on a tray leaving space between each piece. Pack into containers
as soon as slices are frozen. Freeze for up to one year at 0°F or below.
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Scalloped Apples Diabetic
10 cups sliced, peeled tart apples (about 8 medium)
1 cup Splenda®
2 tablespoons cornstarch
½ to 1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
2 tablespoons reduced-fat margarine
Directions:
Place apple slices in 2 1/2 quart microwave-safe bowl.
Combine sugar, cornstarch, cinnamon, and nutmeg.
Sprinkle mixture over apples and toss to coat.
Dot with margarine.
Cover and microwave on high for 15 minutes or until apples are tender,
stirring every 5 minutes.
Servings per Recipe: 8
Apple Pancakes with Spicy Yogurt and Cider Syrup
6 cups apple cider
1 cup plain yogurt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
6 tablespoons chunky applesauce
2 cup whole-wheat pancake mix
2 cup (what ever you use) milk
2 egg, slightly beaten
6 tablespoons chunky applesauce
Canola oil
Extra cinnamon for Garnish
Begin by making the syrup; pour the cider in a pot that is large enough to be
no more than half filled. Place the pan over high heat, and bring to a boil.
Reduce the heat to medium, very slow boil, and cook for about 30 minutes. Cook
until the cider is reduced to one cup. Set aside. (Syrup can be made in
advance. Keeps for about one week in the refrigerator. Warm or bring to room
temperature before serving.)
Next, in a small bowl, combine yogurt, cinnamon, nutmeg, and 6 tablespoons
applesauce. Refrigerate until ready to serve.
In a large bowl, combine milk, eggs, and 6 tablespoons applesauce. Stir in
pancake mix. Mix well enough to moisten, do not over mix. If the batter is too
thick add a little water. Heat a large non-stick skillet or griddle over
medium heat. When skillet is hot, lightly grease. Add batter, making medium
pancakes, about 1/2 cup batter per pancake. Cook until tiny bubbles form on
top, peek under the edge, turn when pancake is golden brown and continue to
cook. Place on a plate and keep pancakes and 4 serving plates warm in a heated
oven. To serve; fan (slightly overlap) 5 pancakes on a warm plate. Drizzle
Cider Syrup over the pancakes (about 1/2 cup) and top with a dollop of spiced
Yogurt, garnish with an additional sprinkle of cinnamon. Yield 4 servings.
The Frosty Apple
1 pint vanilla ice cream
1 quart apple cider
4-6 scoops vanilla ice cream (optional)
Freshly ground nutmeg
Let a pint of vanilla ice cream soften at room temperature or microwave for 20
seconds. Put ice cream and cider into a blender or food processor and blend
until frothy and well mixed. Stir in nutmeg. Pour into tall glasses and top
with a scoop of ice cream, if desired. Sprinkle nutmeg on top. Yield 6 one-cup
servings.
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Applesauce
Applesauce will vary in texture and flavor depending on the variety of apple
used. All-purpose apples such as Granny Smith, Rome Beauty, Fuji and Jonagold
have good results.
8 large apples, peeled, cored and cut into thick slices
1/2 cup water
2 lemon slices
1/2 cup sugar
1/8 teaspoon nutmeg
1/4 teaspoon cinnamon
Combine apples, water and lemon slices in a large saucepan. Simmer, uncovered
for 11 minutes or until apples are part sauce and with some chunks of apple
left. Watch closely and stir often to prevent burning. Applesauce should be
thick; add more water if necessary. Leave sauce chunky or put apples and
lemons through a food mill or coarse sieve. Stir in sugar to desired
sweetness. Add cinnamon and nutmeg. Serve warm or chilled. Cover and
refrigerate leftovers for up to one week. Yield 5 to 6 cups.
To make unsweetened applesauce: omit added sugar and select a naturally sweet
variety such as Golden Delicious, Red Delicious or Gala.
To Freeze: Increase spices to twice the indicated amount, as they lose flavor
during freezing. Refrigerate until chilled. Pack cool applesauce into rigid
freezer containers to within 1/2-inch from the top and seal. Use a container
size suitable for your family's needs. To use: thaw in the refrigerator
overnight or in cold water for 3 hours. Can be frozen for up to one year at
0°F
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