Archive for September, 2010

Chunky Applesauce and other apple recipes

Thursday, September 30th, 2010

This is apple season, and it’s the best time to visit Oak Glen; located in the San Bernardino Mountains near Yucaipa, Ca.  There are “u-pick” orchards, unique gift shops and plenty of homestyle restaurants featuring apples and cider.  Below are some popular apple recipes if you’d rather not go that far for a piece of pie!

Country Apple Pie

Pastry for a 2 crust 9-inch pie
2/3 to 3/4 cup sugar, depending on tartness of apples
2 tbsp all-purpose flour
1-1/2 tbsp Apple Bake Seasoning
1 tsp Original Double-Strength Vanilla
7 cups thinly sliced, peeled and cored apples
1 tbsp butter or margarine
Milk
1-1/2 tsp sugar
Pinch of Purest Ground
Cinnamon 6 oz.
Prepare and roll out pastry. Place one crust in 9-inch pie plate; set aside. In small bowl, combine sugar and next three ingredients; mix well. Place half of apples in pie crust; sprinkle with half of sugar mixture. Top with rest of apples and sugar mixture. Dot filling with butter. Cut out apple or leaf designs in remaining crust and place over pie. Trim and flute edges. Brush top crust with milk and sprinkle with combination of remaining sugar and cinnamon. Bake at 400ºF for 40 to 50 minutes or until crust is golden and apples are tender and juicy. Cover top and edges with foil if pie starts to become too brown.Makes 8 servings

Spiced Cran-apple Drink

1/2 cup brown sugar

1 tsp Cinnamon

1/2 tsp Allspice

1/2 tsp Ground Cloves

1/4 tsp Nutmeg

4 cups water

4 cups apple juice

2 cups cranberry juice

Combine all ingredients and microwave on high 12-14 minutes.  Serve warm in mugs with cinnamon sticks. Makes 10 cups.

The next recipe is from one of my favorite cooking magazines; a 1993 issue of Taste of Home.

Chunky Applesauce

8 cups chopped peeled tart apples (about 3-1/2 pounds)

1/2 cup packed brown sugar

2 teaspoons vanilla extract

1 teaspoon ground cinnamon

Combine all ingredients. Cover and cook over medium-low heat for 30-40 minutes or until apples are tender, stirring occasionally. Remove from heat; mash apples with a potato masher until sauce is desired consistency. Serve warm or cold.  I didn’t know applesauce was so easy!


Would you like to earn extra money and get a taste of something better in life?  Now is a great time  to look into the benefits of a Watkins home based business.  According to Natural Foods Merchandiser magazine,  sales are declining in some areas, but they are growing for the natural and organic products industry.  Design the life you’ve been dreaming about! Click here or email me, terry@simplyappetizing.com for more information.

Have a delightful day!

Terry

Apples

Sunday, September 19th, 2010

It’s National Apple Month! This is a great time to add apples to your diet, they are fat- free, cholesterol-free and sodium-free, they help you maintain heart health and help you lose weight; whether you like baking with apples, apple cider, apple juice, applesauce or just eating them fresh. The supermarketguru.com calls them the new “superfruit”.

Did you know the average person eats 65 apples per year? There are about 80 calories in an average apple? About 2500 varieties of apples are grown in the United States; more than 7500 grown in the world? and did you also know that Johnny Appleseed’s real name was John Chapman, an American pioneer born in 1774 who planted apple seeds in Ohio, Indiana, and Illinois. You can find out more interesting facts about apples at healthdiaries.com.

Purchase fresh apples from a local farmer’s market, they weren’t shipped thousands of miles before you see them.  They should be firm, but not necessarily beautiful and shiny.  Match the type apple for what you are using it for; ask the farmer if you aren’t sure.  They will probably let you taste several kinds before you decide.  Apples like to be kept cool; 35-4o degrees. Wash off all loose dirt and contaminants before eating or cooking with them. My favorite way to prevent oxidation (when air causes browning) is to dip apple slices or pieces in a solution of one part lemon juice and three parts water.

There are so many yummy apple recipes,  it’s tough to choose a favorite.

Have a great day!

Terry

Muddy Buddies

Thursday, September 16th, 2010

And now, the recipe you’ve all been waiting for….

Muddy Buddies

9 cups Chex cereal (any variety)
1 cup semi-sweet chocolate chips
1/2 cup creamy peanut butter
1/4 cup (1/2 stick) butter or margarine
1 teaspoon vanilla extract
1 1/2 cups powdered sugar

Place cereal in large bowl. Place chocolate chips, peanut butter and butter in medium microwave-safe bowl. Microwave in high for 1 1/2 minutes or until mixture is smooth when stirred. Stir in vanilla. Pour chocolate mixture over cereal, stirring until all pieces are evenly coated. Pour mixture into large plastic bag with powdered sugar; shake until all pieces are coated. Spread on waxed paper to cool. Store in airtight container in refrigerator. Makes about 9 cups.

I hope you like it.  This in one of my family’s favorites, and so-o-o easy!  I compared several website’s  recipes  for Muddy Buddies, also called Puppy Chow, and found the best one on visualrecipes.com.  Theirs showed step-by-step pictures.

Have a delicious day!

Terry

Rice Pudding

Tuesday, September 14th, 2010

watkins cinnamon, vanilla and pepper (big)I was so excited when the weather turned cool and breezy last week, I pulled out my recipes to start baking! I collect recipes; from boxes, magazines, cookbooks, friends, family and any place I can find them. I doubt I will ever use all of them, but I can try.

Two of my favorite ingredients are vanilla and cinnamon, and rice pudding uses both! Watkins cinnamon is Korintje cassia, which has an intense flavor. It contains at least 2% of essential oil, others contain .5-2%. Watkins cinnamon was introduced in 1895 and was awarded the Grand Prize with a Gold Medal for Highest Quality at the International Exposition in Paris in 1928. If all the containers of Cinnamon Watkins has sold since 1895 were stacked, it would be 15,766 times taller than the Eiffel Tower. Click here to purchase Watkins Cinnamon.

Below are two of my rice pudding recipes; one super easy, and the other not so easy but definitely worth the effort. Either would be delicious topped with vanilla ice cream or whipped cream!

#1 Easiest Rice Pudding

2 c. cooked rice
1/2 c. sugar
2 eggs, slightly beaten
2 c. milk
1/2 tsp. vanilla
1/4 c. raisins
1/2 tsp. cinnamon

Place rice in bowl, add all ingredients, stir to mix. Pour into greased baking pan. Bake about 25 minutes in a 350 degree oven.

#2 Not-So-Easy Rice Pudding

4 large eggs
2/3 c. sugar
1/4 tsp. salt
1 tsp. vanilla
1 quart milk
1 c. cooked rice
1/2 c. raisins
cinnamon to sprinkle

Butter a 9×13 in baking pan. Pour 1/2 inch of water into a shallow pan large enough to hold the prepared baking pan. Heat oven to 325 degrees. Beat eggs in a large bowl, beat in sugar, salt, vanilla and milk, then rice and raisins. Pour into prepared baking pan and sprinkle with cinnamon. Place the filled dish in the larger pan; water should come about half way up the outside of the dish, add more water if necessary (this is the tricky part). Bake until custard is just firm and lightly browned on top, 45 to 60 minutes.

Bon appetit!

Terry