Apple of My Eye - Apple Recipes

Apple Pie Applesauce

1. Wash, peel, core and cut 6 lbs of apples and place them in a heavy bottomed saucepan or Dutch oven.  

2. Add 2 cups of Apple Cider, 1 tsp cinnamon, 1/4 tsp nutmeg, 1/4 tsp ground ginger
3. Boil until soft (about 20-30 min) Stirring to make sure all the apples get cooked.
4. Puree apples in a food processor and put back in the pot.
5. Add 1/2 cup sugar (1/4 cup brown, 1/4 cup white) 1 tsp butter and a pinch of salt, stir .
6. Taste and make adjustments (ex. more sugar, more cider)
Store in refrigerator or can for later.  (See the "I Think I Can, Canning" episode for canning instructions)

Wassail Applesauce 

1. Wash, peel, core and cut 6 lbs of apples and place them in a heavy bottomed saucepan or Dutch oven.
2. Add 2 cups of Orange Juice, 1 can crushed pineapple, pinch of ground cloves, 1 cinnamon stick (or 1 tsp ground cinnamon)
3. Boil until soft (about 20-30 min) Stirring to make sure all the apples get cooked. (Make sure to remove the cinnamon stick)
4. Puree apples in a food processor and put back in the pot.
5. Add 1/2 cup sugar (1/4 cup brown, 1/4 cup white) 1 tsp butter and a pinch of salt, stir .
6. Taste and make adjustments (ex. more sugar, more cider)
Store in refrigerator or can for later.  (See the "I Think I Can, Canning" episode for canning instructions)

Apple Butter

1. Wash, peel, core and cut 6 lbs of apples and place them in a heavy bottomed saucepan or Dutch oven.
2. Add 2 cups apple cider and boil until soft (about 20-30 min) Stirring to make sure all the apples get cooked.
3. Puree apples in a food processor and put back in the pot.
4. Add 2 cups of orange juice, a pinch of allspice, a pinch of cinnamon and stir
5. Cover and Bring back to a boil, cook until the mixture is thick and a dark brown color.  Stir often to prevent burning.  You know it is done when the butter sits on the back of a wooden spoon without running off the sides.
Store in refrigerator or can for later.  (See the "I Think I Can, Canning" episode for canning instructions)

Apple Fritter Donut Holes

1. Cut biscuits into 4ths
2. Deep fry until golden brown 
3. Roll in cinnamon/sugar

4.Chop up 1 tart apple into small pieces and saute in 1 Tbsp butter and 2 Tbsp sugar until soft

5.Pour over the donut holes and toss to coat

Serve hot and enjoy!

Apple Pie

2 pie crusts

6 tart apples (peeled, cored & thinly sliced)

3/4 cup sugar (1/2 cup white, 1/4 cup brown)

1 1/2 Tbsp flour

1 tsp cinnamon

1/4 tsp nutmeg

1/4 tsp ground ginger

1. Preheat oven to 400
2. Combine sugar, apples, flour and spices in a bowl
3. Pour into bottom crust
4. Dot with butter
5. Add top crust
6. Bake 40-50 min

Great Day KC Back to School Lunches

In this segment for Great Day KC I share some back to school lunch ideas. 

Back to School - Snack Recipes

Oh Wow, already time to go back to school! Here are some healthy (ish) and yummy snack recipes to send your kids back to school with energy and full tummies.   I hope you and your kids enjoy them.  

Cherry Chocolate Energy Bars

• In a mixing bowl mix 1 stick of softened butter ½ agave nectar or honey and ½ cup of natural peanut butter (make sure to mix the PB well before adding)
• Add 1 egg, ½ cup packed brown sugar and 1 tsp vanilla extract and mix
• In a separate bowl combine ½ cup whole wheat flour, 4 ½ cup of rolled oats, 1 tsp baking soda and a dash of salt
• Carefully add the dry ingredients to the mixing bowl and combine
• Chop up 1 cup of dried cherries and add them to the mixing bowl
• Add 1 cup of mini chocolate chip and mix a final time
• Grease an oblong baking dish and turn out the dough, flatten with a spatula and more with your grease hands
• Bake in a 325 degree oven for 15-20 min
• Allow to cool and cut into bars 
• Store in the refrigerator. 

Fruit Roll-ups 

I originally got this recipe from ourbestbites.com but I adapted to my own preferences. http://ourbestbites.com/2011/09/how-to-make-homemade-fruit-roll-ups/

• Add 3 cups of fresh fruit (any combination) and 3 Tbsp agave nectar or honey to a blender or food processor. Blend into a puree
• Cover a baking sheet with freezer paper (shiny side up) and spray with cooking spray
• Pour puree over the paper and flatten and even out with a spatula
• Bake in a 170 degree oven for 6-8 hours, until completely dried out
• Cut into strips and roll up.  Secure with a piece of double sided tape at the top
• Store in an air tight container

Jazzed Up Chex Mix 

• Melt 1 stick of butter in the microwave and add 2/3 cup Worcestershire sauce, 2 tsp salt, 1 tsp garlic powder 1 tsp onion powder (if you like a stronger flavor your can add 2 tsp of onion and garlic powder), stir to combine. 
• In a very large bowl add 1 box of the corn chex, 1 box of rice chex, 1 box of golden grahams, 1 bag of plain goldfish crackers, 1 bag of cheddar goldfish crackers and 1 bag of pretzel goldfish crackers. Stir to mix up
• Pour the sauce over the crackers and stir to evenly coat
• Pour out on 2 baking sheets and bake in a degree oven for 25 (stiring every 8 min to prevent burning
• Turn out on a paper sack and let cool
• Add a bag of banana chips and stir to mix. 
• Store in zip lock bags. 

Raspberry Cream Pie

 Ingredients 

1. Graham cracker crust 

1 package softened cream cheese 

2/3 cup powdered sugar 

1 tsp vanilla extract 

1 cup whipping cream 

2 small containers fresh raspberries 

2 Tbsp cornstarch 

2 Tbsp water 

2/3 cup regular sugar 

Directions

1. Whip cream, set aside 

2. Mix cream cheese, powdered sugar and vanilla until light and fluffy. 

3. Gently fold in the whipped cream 

4. Spoon into the graham cracker crust and spread around. Chill I’m refrigerator 

5. In a small saucepan, boil 1/2 of the raspberries with water and sugar. 

6. Cook down and strain seeds 

7. Add corn starch and whisk until thick, chill until cool

8. Spread over top of cream cheese mixture in pie shell. 

9. Decorate with fresh raspberries, serve pie chilled.