Applesauce

Homemade Applesauce

 Nothing tastes as great as fresh homemade applesauce.  Even if you aren't normally a fan, this recipe is sure to make an applesauce lover of you!!!!  FRESH DELICIOUSNESS!  I revised this a little, but found the basic recipe on the Pioneer Woman's website, whom I love to follow.  The result is so yummy. I received buckets full of apples courtesy of my Dad, who now runs the farm where my Grandpa used to garden.  The trees were planted over 50 years ago by my Grandpa and the apples are a crisp, tart-sweet flavor.  I kept adding brown sugar until it tasted just right because some batches of apples were more tart than others. 

I canned mine by filling sterilized jars to within a half inch from the top.  I ran a butter knife around the edges of the bottle to get out any air bubbles.  Wiped off the rim of each bottle and placed on a flat lid that had been brought to a simmer.  Screwed on the rings and processed in a water bath canner.  Once water was boiling I processed for 20 minutes.  Removed from canner and let rest on a dishtowel for 24 hours until all lids had sealed.

 

Ingredients

• 6 pounds Apples, Peeled, Cored, And Cut Into 8 Slices
• 1 cup Apple Juice Or Apple Cider
• Juice Of 1 Lemon
• 1/2 cup Brown Sugar, Packed
• 1 teaspoon Cinnamon, More Or Less To Taste
• Optional Ingredients: Nutmeg, Maple Syrup, Allspice, Butter

Preparation Instructions

Combine all ingredients in a large pot and cook over medium heat, stirring occasionally, for 25 minutes.
Carefully puree in a food processor or blender (don't fill too full; split into two portions if needed) until smooth.
Store in the fridge and serve by itself, over pork chops, over ice cream, over pancakes...or any place where applesauce is needed!

Dutch Apple Baby

 

Dutch Apple Baby

Since I still have a boatload of apples left from my Grandpa's orchard I decided to whip up some of these and they have became a fast favorite on our breakfast for dinner nights!  I first tried these at Smitty's Pancake and Steak House in Idaho Falls.  They serve theirs piping hot with a sprinkling of powdered sugar and fresh lemon wedges to squeeze over the top. MMMmmmmm good!
(adapted from All Recipes)

Ingredients:

4 eggs 1/2 cup unbleached all-purpose flour 1/2 teaspoon baking powder 1 tablespoon sugar 1 pinch salt 1 cup milk 1 teaspoon vanilla extract 2 tablespoons butter, melted

1/2 teaspoon ground nutmeg   1/4 cup butter 1/4 cup white sugar 1/4 cup brown sugar 1/2 teaspoon ground cinnamon dash of ground nutmeg 2 large tart apples - peeled, cored and sliced

Directions:

	In a large bowl, blend eggs, flour, baking powder, sugar and salt. Gradually mix in milk, stirring constantly. Add vanilla, melted butter and 1/2 teaspoon nutmeg. Let batter stand for 30 minutes or overnight.
	Preheat oven to 425 degrees F (220 degrees C).
	Melt butter in a 10 inch oven proof skillet, brushing butter up on the sides of the pan. In a small bowl, combine 1/4 cup white sugar, cinnamon and 1/2 teaspoon nutmeg. Sprinkle mixture over the butter. Line the pan with apple slices. Sprinkle remaining brown sugar over apples. Place pan over medium-high heat until the mixture bubbles, then gently pour the batter mixture over the apples.
	Bake in oven for 15 minutes. Reduce your heat to 375 degrees farenheit and bake for 10 minutes. Slide the pancake onto a serving platter and cut into wedges.