Sautéed Apples
Delicious on oatmeal or pancakes on a crisp, autumn morning.
1/4 c. butter
4 large tart apples: peeled, cored and sliced 1/4 inch thick
2 tsp. cornstarch
1/2 c. cold water
1/2 c. brown sugar
1/2 tsp. ground cinnamon
In a large skillet or saucepan, melt butter over medium heat; add apples. Cook, stirring constantly, until apples are almost tender, about six to seven minutes.
Dissolve cornstarch in water; add to skillet. Stir in brown sugar and cinnamon. Boil for two minutes, stirring occasionally. Remove from heat and serve warm.
All Day Apple Butter
Depending on the sweetness of the apples used, the amount of sugar may be adjusted to taste.
5 1/2 lbs. apples: peeled, cored and finely chopped
4 c. white sugar
2 tsp. ground cinnamon
1/4 tsp. ground cloves
Place the apples in a slow cooker. In a medium bowl, mix the sugar, cinnamon, cloves and salt. Pour the mixture over the apples in the slow cooker and mix well.
Cover and cook on high 1 hour. Reduce heat to low and cook 9 to 11 hours, stirring occasionally, until the mixture is thickened and dark brown.
Uncover and continue cooking on low 1 hour. Stir with a whisk, if desired, to increase smoothness. Spoon the mixture into sterile containers, cover and refrigerate or freeze.
Makes 4 pints
Acorn Squash with Apple
A great complement to poultry or ham.
1 acorn squash
2 apples, cored and sliced
1 Tbsp. butter
2 Tbsp. brown sugar
1 Tbsp. finely chopped walnuts
1/2 tsp. salt
1/2 tsp. ground cinnamon
To easily peel the acorn squash without losing a lot of vegetable, gently drop the squash in a large pot of boiling water, and boil for 15 minutes. Pour off the boiling water and fill with cold water and let sit 5 minutes to cool. When cool enough to handle, use a knife to slice off the peel on the ridges and use a teaspoon to dig out the peel in the valleys. Slice the squash in half and remove the seeds and stem. Then slice the halves into sections and finally cut into 1-inch chunks.
Place the squash chunks into a large microwave-safe bowl along with the apples. Dot with pieces of butter. Sprinkle the brown sugar, walnuts, salt and cinnamon over the top. Cover with plastic wrap, and poke a few holes in it for ventilation.
Cook in the microwave for 7 1/2 minutes on full power. Remove, uncover, and stir. Return to the microwave, and cook for another 7 1/2 minutes on full power, until tender. Serve hot.
Variations: Try butternut squash for variety. Pecans work well in this recipe instead of walnuts. Honey or maple syrup can used with or instead of the brown sugar.
If you prefer roasted squash, you can place this (uncovered) in the oven at 350 degrees F (175 degrees C) for just under an hour. But be sure to add 1/4 cup of water to the recipe before baking.
Makes 6 servings
Grilled Green Apple and Gruyere Sandwich
A tasty light weekend lunch. Layer apple slices, cheese and honey on bread, then toast in a hot skillet until the bread is golden brown and the cheese is melted.
8 slices bread
8 tsp. softened butter
1 Granny Smith apple, cored, quartered and thinly sliced
1 1/2 c. grated Gruyere cheese
4 Tbsp. honey
1 pinch salt
1 pinch black pepper
Preheat large heavy skillet over medium heat.
Spread 1 side of each slice of bread with 1 teaspoon butter. Place 4 slices bread, butter side down, into skillet.
Layer apple slices, cheese and honey evenly onto bread in skillet. Sprinkle with salt and pepper. Top with remaining bread, butter side up, creating 4 sandwiches.
Cook 3 to 4 minutes or until the bottom slices of bread are golden brown. Carefully flip each sandwich. Cook an additional 2 to 3 minutes or until golden brown and cheese is melted.
Makes 4 servings
