It’s apple season! There are bushels of apples on every corner at farmer stands. You can also pick your own at local orchards. As a senior in high school, my friends and I would leave the campus at lunch and go apple picking at least once or twice every fall. Apple picking is definitely a tradition I missed while I lived in Colorado. Bring on the apple harvest!
This is my favorite applesauce recipe. It’s so easy and simple. You can jar your homemade applesauce or this will keep in the fridge for five days or in the freezer for 3 months.
I usually leave my applesauce a bit chunky, but you can also blend this if you want a smoother applesauce.
And of course, I eat mine with grilled cheese. It’s weird but delicious. Weirdly delicious! This started when I was a kid. I would order grilled cheese and applesauce whenever my family brought me out to any restaurant and dip my sandwich into the applesauce. It’s something I’ve done every since. Try it, you might like it!
At the very least, make this crock pot applesauce. It’s so easy and so yummy!
This is an easy apple crisp recipe that is a winner at any get together. Now, the word “easy” should be taken very lightly here. This recipe is easy in that you pretty much dump your apples in a pan, sprinkle on the crumb topping and bake. The steps are simple, but apple crisp requires (you guessed it) apples and getting your apples to an absolutely perfect state for baking is a bit more time consuming. It can feel tedious, but I like to peel my apples on the couch in front of the TV to help pass the time. Before I know it, I have a big bowl of peeled apples ready for the slicing and an episode of Doctor Who in the books.
I know it’s a little early in the year to think about stuffing and the holidays, but with the apple harvest I was craving those warm apple and sage flavors. I couldn’t help myself, I was giddy with apple-stars in my eyes!
Growing up in Wisconsin, the apple harvest was one of my favorite times of the year. It marked the end of the muggy summer and the beginning of the crisp, colorful fall (Colorado doesn’t have anything on those colorful maple leaves in the Midwest!).
As an upperclassman in high school, friends and I would drive to the closest orchard and pick apples for our lunch instead of eating at the cafeteria. It was something that truly made me happy and I will never forget those moments with old friends.
12 cups dry bread cubes (about 16 slices of bread)
3 cups coarsely chopped apples
1 cup toasted slivered almonds
1 tablespoon chopped parsley
2 teaspoons poultry seasoning
1/4 teaspoon sage
In a large skillet, cook celery, onions and apples in butter until tender. Add water and bouillon, cook until bouillon dissolves.
In a large bowl, combine remaining ingredients. Add bouillon mixture and mix well. Loosely spoon into a lightly greased 2-quart casserole, cover. Bake at 350 degrees F for 30 minutes or until heated through.
Tis the season for comfort food. During these chilly days and nights, it is easy to indulge in heavier dishes — with all the soups and chilis and bacon out there (oooh bacon, how I love thee). This dish warms the soul with its creamy, rich orzo yet the fruit and fresh herbs keep it light and fresh. It’s a dish fit for holiday meals or chilled and enjoyed on a picnic blanket with your loved one. <3
2 cups of orzo (or couscous), regular or whole wheat
1/4 cup chopped fresh parsley
1 1/2 tablespoons fresh rosemary
1 teaspoons chopped fresh thyme leaves
1 medium green apple, diced
1 cup dried cranberries
1/2 cup toasted slivered almonds
In a medium saucepan, add the chicken stock and bring to a boil. Follow the directions to cook your orzo (you may need to add some water to your pot to meet their requirements).
While the orzo is cooking, toast your almonds until golden brown by stirring them in a sauté pan over medium heat. Remove from heat and set aside. You can also toast your almonds in the oven at 350 degrees F. Bake for 8 to 10 minutes in a single layer and cool.
Once your orzo is cooked, strain the liquid out (as much as possible) and add the parsley, rosemary, thyme, apple, cranberries, and almonds. Combine and serve.
Add some fresh arugula, either cooked or uncooked, for some added greens.
Grandmas always make the best pies don’t they? Well, my grandma always did anyway. My grandma’s apple pie was always my favorite growing up. Those warm slices of gooey, cinnamon apples and flaky crust were the perfect treat. She would always make pies for the holidays and when she did, you knew you needed to grab a slice right away or the rest of the pie would be gone before you could blink!
I need to make about a million more pies and a million more cakes before I can deem myself a “baker.” Throughout the years, I’ve learned that living on my own (my cat doesn’t count in this case) I never eat all of any pie or cake that I make. So I’ve turned my grandma’s apple pie recipe into something a little more single friendly… apple dumplings!
I’ve done a lot of research on “baking apples” and found that the sturdy Jonamac and the more common Granny Smith apples are the most successful. If I can find Jonamac apples I end up mixing the two together. Both apples are solid enough to hold their shape when baked. Avoid soft apples like Red Delicious as they’ll sag and cause the crust to cave in.
3 tablespoons and 1/4 teaspoon ground cinnamon, divided
2 teaspoons and 1/8 teaspoon ground nutmeg, divided
1 1/2 cup water
Preheat oven to 375 degrees F. Peel apples and remove the cores. Slice off just a small amount at the top and bottom of each apple to flatten them so they'll wrap in the dough easier. Rinse off the apples in cold water and dab dry with a paper towel. Set aside.
In a large bowl, combine flour, baking powder and salt. Cut in butter, and mix with a pastry blender or food processor until the mixture resembles coarse crumbs. Pour in milk all at once and stir to form a dough. Add a little more flour if needed to make the dough less sticky. Do not overwork the dough as you want it to remain light and tender. Split the dough ball in half and on a floured surface, roll out one half to about 1/4 inch thick. Cut into two 6'' squares.
Place a whole apple in the center of a dough square. Mix together 6 tablespoons of sugar, 3 tablespoons of cinnamon, and 2 teaspoons of nutmeg. Generously dust each apple with this mixture. Moisten the edges of the pastry square with a finger dipped in cool water and bring the corners together at the top of the apple. Press edges together to seal and pinch together and tears in the dough around the apple.
Repeat the rolling out of the second half of the dough and creating the other two dumplings. Place all four dumplings in a baking dish, one inch apart, and decorate with dough cut-outs of leaves or any other creative flare you invent.
In a medium saucepan over medium heat, combine 1 and a half cups water, 1 and a half cups white sugar, 1/4 teaspoon cinnamon, and 1/8 teaspoon nutmeg for the syrup. Bring to a boil then remove from heat to cool slightly. Pour the syrup over the dumplings and sprinkle with additional sugar (this forms a delectable golden crust once baked). Bake in preheated oven for 45 minutes, until apples are tender (use a fork poked into them to test) and dough is nicely browned.
Serve warm with a scoop of vanilla ice cream.
Can be stored in fridge for up to 3 days. Reheat in the oven at 200 degrees F for 15 minutes.