Thursday, October 14, 2010

A Bushel and a Peck

OK, really, just a peck.  But a peck of apples goes a long way.  Here is what I have made:

Apple Tart:
This is made with phyllo sheets and is yummy, a very crisp flaky bottom with sugar and cinnamon and walnuts.  This actually didn't use that many apples, but was still very good, especially with vanilla ice cream.  Gone in just a couple of hours.  The recipe came from the October issue of Martha Stewart Living.

Apple Chips:
I have bought appple chips from the store, but they are really expensive.  There weren't too hard to make, but there I didn't really end up with very many chips.  Basically, you slice the apples as thinly as possible, simmer them for a couple of minutes in sugar water, and then spread them out on a parchment-lined pan to dry in the oven at 250 degrees for a couple of hours.  I sprinkled them with cinnamon as well.  They were good, but too sweet, like candy.  They stuck to my teeth.  Next time, I think I will skip the sugar water simmer.

Apple Butter:
This was shockingly easy to make and tured out wonderful so I will share the recipe in full.

1.  Core and chop 10 to 12 apples.  Some recipes say to peel the apples, but I left the skin on since that is the most nutritious part.  Put chopped apples in crock-pot.  Add 1/2 cup water.
2.  Add one cup honey (I used sour wood, which is very sweet) and 3/4 cup white sugar.
3.  Add cinnamon, cloves, nutmeg, and allspice to taste (I added lots of cinnamon and smaller amounts of the others)
4.  Cook on high approximately 4 hours.  Remove cover and cook on high another 4 hours (removing the cover allows the liquid to escape as steam and the apples cook down).  Stir occaisonally.
5.  Puree in blender and pour into canning jars.  I made 3 pints.

Apple butter is delicious on toast or biscuits.  And your whole house will smell wonderful while it is cooking.  I've still got a few apples left.  Any suggestions?

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