Apples, apples, apples! So many to choose from and so little time.
So which is your favorite? Red Delicious are one of the most popular
eating apples, and Golden Delicious run a close second. They're
both crispy and sweet, perfect for kids' lunches or an after-school
snack.
Other apples are more tart and better for cooking and baking. Some
of our family's favorites are McIntosh, Gala, Fuji, Braeburn, Jonathon,
and Granny Smith. All make great pies, breads, muffins, and applesauce.
So where should you store your apples? In a cool dark place. A good
place is in the refrigerator in a well covered container (to keep
them from drying out). Make sure to handle your apples gently to
avoid bruising.
Roadside apple stands are a sure sign of autumn. Apple cider, apple
pie, apple crisp, I just can't get enough. Enjoy them while they're
in season for the best selection and prices, and try a couple of
these recipes to enjoy them to their fullest.
APPLE CRISP
4 c. tart apples, sliced
3/4 tsp. cinnamon
3/4 c. brown sugar (packed)
3/4 tsp. nutmeg
1/2 c. flour
1/3 c. butter, softened
1/2 c. rolled oats
Preheat oven to 375 degrees. Grease an 8x8-in. baking dish. Arrange
apples in the pan. In a medium-sized bowl, mix remaining ingredients
with a fork. Sprinkle on top of apples. Bake for about 30 minutes,
until apples are tender and topping is brown.
APPLE BREAD
3 cups flour
2 cups sugar
1 teaspoon cinnamon
2 eggs
2 teaspoons vanilla
1 1/4 cups oil
2 apples, chopped
1 teaspoon salt
1 cup chopped nuts (optional)
1 teaspoon baking soda
Preheat oven to 300 degrees. In a large bowl, mix together all ingredients
until well blended. Pour batter into 2 greased loaf pans. Bake for
about 1 hour.
BAKED APPLES
Baking apples, uniform in size
1 to 2 tbsp. brown sugar per apple
1/2 tsp. butter per apple
1 tbsp. raisins per apple (optional)
Cinnamon or nutmeg
Conventional oven:
Select some good baking apples that are uniform in size. Wash apples
and remove the cores, but do not cut all the way down to the bottom
of the apples. Peel the upper third of the stem ends of the apples.
Place apples in a deep baking dish and put brown sugar and butter
in the center of each apple. Sprinkle with cinnamon or nutmeg. Pour
1 c. water around the apples (or to a depth of ½ inch). Cover
with aluminum foil and bake at 350 degrees for 45 to 60 minutes.
Serve warm or cold.
Microwave:
Wash and core apples. Cut a thin slice of apple off of the stem
end. Make a shallow slit around the circumference of the apple about
1 inch from the bottom to keep the skin from shrinking while cooking.
Place brown sugar, butter, raisins, and cinnamon or nutmeg in each
apple. Place in a glass baking dish and cover with waxed paper.
Microwave on high 6 to 10 minutes or until tender.
