Apple Pie, Apple Cider, Applesauce, Apple Dumplings, Apple.....

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    hymacaw

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        hymacaw

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        I'm sure many of you remember the scenes in Forrest Gump where Bubba was telling Forrest about all the things you could do with shrimp....well, this time of year, I have that "problem" with apples.  My hubby & I have a fruit tree orchard on our 20 acre farm of which 70 of those trees are assorted apple varieties (Granny Smith, Fuji, Gala, JonaGold, Gravenstein, Red/Yellow Delicious, Honey Crisp, Braeburn).  Thankfully we enjoy apples but towards the end of the harvest season, I am SOOO sick of picking and processing apples!  I have run out of things to do with our apples (we also sell some but give ALOT away)...I freeze some for pies, can tons of applesauce, make apple cider/juice, apple dumplings, dehydrated apple rings (my favorite)....even checked on some recipe sites for some new creative things to do with apples but am not seeing anything very appealing.  You guys have any favorite "apple things" that might be something worth trying?
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        kattboots

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        Apple butter? Apple jelly? Apple chutney? Chop some smaller to use in muffins or in your oatmeal?

        katt
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        dabigdog

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        that is alot of apples..............i have no idea what you can do with that but i like your style.................how do you like them apples
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        eyesofgreen

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        23 Fantastic uses for Apples  :)

        http://www.wisebread.com/23-fantastic-uses-for-apples

        BTW..Your BIG baby (pic) is adorable!
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        gabby

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        Apple Pie

        1 gallon apple juice
        1 gallon apple cider
        3 cinnamon sticks

        Boil for 1 hour

        Remove from heat and let stand overnight to cool completely.

        Add one bottle Everclear.  Stir well.

        Syphon back into the bottles and enjoy!
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        gabby

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        • 9s1jj83
        I can alway give you my address so you can send them to me.

        ;)
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        Lipstick

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        Just reading the title of this thread made my mouth water!

        I made just last week Waldorf salad. It goes well with pork roast or beef paprika as a side dish or dessert.

        Ingredients

        1/2 cup mayonnaise
        1 tablespoon white sugar
        1 teaspoon lemon juice
        1/8 teaspoon salt
        3 apples -- peeled, cored, and chopped
        1 cup thinly sliced celery
        1/2 cup chopped walnuts
        1/2 cup raisins (optional)
        Directions

        In a medium bowl, whisk together the mayonnaise, sugar, lemon juice, and salt.
        Stir in the apples, celery, walnuts, and raisins. Chill until ready to serve.
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        blueday

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          I found this on Lehmans Country LIfe. 

          Apple butter is a uniquely delicious, almost decadent creation and surprisingly easy to make; after all it has only one ingredient, apples. And it wants lots and lots of apples. Any apple variety or combination thereof will do. A batch can be small, but it’s nearly the same fuss to make a lot of it so you might as well make a bunch and can it. With a big batch, you can even create three special sub-batches with very little trouble.

          Wash, slice and core about -oh, let’s say two hundred apples. you must ensure that you core and slice the apples without peeling them. Leaving the peels on is one of the secrets of truly great apple butter.

          Chop all the apple slices into bits if you can, then fling them into the biggest stockpot you have, add a cup or two of water so the ones on the bottom don’t scorch, and turn the heat on low. An electric stove is uniquely well suited for this project, because the burner coil distributes the same low heat very evenly all over the base of the pot, where gas stoves set on low tend to concentrate the heat at the very center. A d stove is superb for this cookery, if great care is exercised in maintaining an even moderate fire throughout.

          Stir with a big spoon or paddle as often as you can. Cover completely only at first, until the heat builds up to a steady simmer. Cook the apples until they reach the consistency of applesauce, with the peels floating about in the stew. Then set up a food mill onto a somewhat smaller stockpot on the adjacent burner and, a few ladles at a time, run the whole batch of applesauce through the mill. Clean out the reserved peel mush from the mill periodically, and toss it into the compost.

          What remains will be of considerably reduced volume. If your food mill has a coarse screen you can improve the apple butter’s consistency by scooping up large dollops of it and pressing it through a sieve with a spatula, discarding the peel pulp that separates. Or, if you don’t have a food mill, you can ladle out the original applesauce into a blender and give it half a minute or so at medium speed, then run that through the sieve. It takes quite a few trips to the blender and sieve to do the whole batch, but the resulting velvety texture is worth it.

          Cook, cook, cook that apple butter. And stir, stir, stir! Keep at it; it may take hours! If it’s late and you need to go to bed, bring the contents up to a boil, cover the pot, and turn off the heat; start it up again the next day. As long as nobody opens the lid, the contents will remain sterile for a whole day or even two.

          Reduce the apple butter down until it’s thick, brown and aromatic, with a consistency like almost-set pudding. Stir frequently and it will never scorch.

          When it’s ready, divide up your canning jars into three batches. If you’re like me you’ll find the deep, exquisite sweetness of the pure fruit to be everything this wondrous confection needs, so put at least a third of your apple butter into the first batch of jars, plain. Make sure you label the jars thus. Seal and process in a boiling water bath 20 minutes for less-than-a-pint jars, 30 minutes for pints.

          As the canning bath is simmering, add spices to the remaining apple butter. Ground cinnamon, powdered clove, mace, allspice, cardamom, ginger – it’s up to you. Regardless of batch size, the General Spicing Rule applies (“If you can immediately identify any of the spices, you’ve used too much of that one”) so add in small increments until it’s as “spicy” as it needs to be. Put half of the remaining apple butter into the second set of canning jars, and label it as “Spiced.” Process as above.

          Finally, add sweetener. Sugar, brown sugar, honey, even maple syrup will do the job. When you’ve got it as sweet as you like, can it up, label it “Sweet & Spicy,” and process as above.

          Homemade apple butter is one of those special rare delights that, if you don’t keep an eye open, will disappear before you know it. A wholesome treat on toast, the kids will scoff it straight from the jar if they get the chance. It’s a fantastic final touch to pancakes or waffles,
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          Johnny Karp

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          Well, I'd turn most of it into cider The rest could be juice I guess
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          That sure is a lot of apples. Looks like you got some great ideas here. I was going to give you an alcoholic option but gabby took care of it. That is a yummy one
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          hymacaw

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          eyesofgreen wrote:

          23 Fantastic uses for Apples 

          http://www.wisebread.com/23-fantastic-uses-for-apples

          BTW..Your BIG baby (pic) is adorable!


          Oh my gosh eyes...what a cool link, thanks so much!!  Infused vodka...mmmmmm

          And thanks for the comment about my "baby".  She's only been with us about 10 days now and we're still learning much about her as she becomes more secure in her new home.  One thing I learned....do NOT leave meat on the counter to thaw.  She had a nice big frozen raw steak for HER dinner a couple days ago...baaaad dog.
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          hymacaw

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          gabby wrote:

          I can alway give you my address so you can send them to me.

          ;)


          PM me your address and I'd be HAPPY to ship you a box of apples
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          hymacaw

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          gabby wrote:

          Apple Pie

          1 gallon apple juice
          1 gallon apple cider
          3 cinnamon sticks

          Boil for 1 hour

          Remove from heat and let stand overnight to cool completely.

          Add one bottle Everclear.  Stir well.

          Syphon back into the bottles and enjoy!


          Gabby...this recipe for Apple Pie Brandy or Apple Pie Moonshine is awesome!  I made this last year, put into qt canning jars and gave away in our Christmas baskets last year...HUGE hit!  I especially like Everclear but that stuff'l rot your guts out if you drink tooooo much  amp;  Thank you!!
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          hymacaw

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          lipstick_xoxos wrote:

          Just reading the title of this thread made my mouth water!

          I made just last week Waldorf salad. It goes well with pork roast or beef paprika as a side dish or dessert.

          Ingredients

          1/2 cup mayonnaise
          1 tablespoon white sugar
          1 teaspoon lemon juice
          1/8 teaspoon salt
          3 apples -- peeled, cored, and chopped
          1 cup thinly sliced celery
          1/2 cup chopped walnuts
          1/2 cup raisins (optional)
          Directions

          In a medium bowl, whisk together the mayonnaise, sugar, lemon juice, and salt.
          Stir in the apples, celery, walnuts, and raisins. Chill until ready to serve.



          Very tasty sounding recipe Lips!  This is a salad I have never made before but sure do enjoy eating it and Granny Smith apples are the perfect variety for it.  I'm gonna make this for our Thanksgiving Day meal...thank you!
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          hymacaw

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          blueday wrote:

          I found this on Lehmans Country LIfe. 

          Apple butter is a uniquely delicious, almost decadent creation and surprisingly easy to make; after all it has only one ingredient, apples. And it wants lots and lots of apples. Any apple variety or combination thereof will do. A batch can be small, but it’s nearly the same fuss to make a lot of it so you might as well make a bunch and can it. With a big batch, you can even create three special sub-batches with very little trouble.

          Wash, slice and core about -oh, let’s say two hundred apples. you must ensure that you core and slice the apples without peeling them. Leaving the peels on is one of the secrets of truly great apple butter.

          Chop all the apple slices into bits if you can, then fling them into the biggest stockpot you have, add a cup or two of water so the ones on the bottom don’t scorch, and turn the heat on low. An electric stove is uniquely well suited for this project, because the burner coil distributes the same low heat very evenly all over the base of the pot, where gas stoves set on low tend to concentrate the heat at the very center. A d stove is superb for this cookery, if great care is exercised in maintaining an even moderate fire throughout.

          Stir with a big spoon or paddle as often as you can. Cover completely only at first, until the heat builds up to a steady simmer. Cook the apples until they reach the consistency of applesauce, with the peels floating about in the stew. Then set up a food mill onto a somewhat smaller stockpot on the adjacent burner and, a few ladles at a time, run the whole batch of applesauce through the mill. Clean out the reserved peel mush from the mill periodically, and toss it into the compost.

          What remains will be of considerably reduced volume. If your food mill has a coarse screen you can improve the apple butter’s consistency by scooping up large dollops of it and pressing it through a sieve with a spatula, discarding the peel pulp that separates. Or, if you don’t have a food mill, you can ladle out the original applesauce into a blender and give it half a minute or so at medium speed, then run that through the sieve. It takes quite a few trips to the blender and sieve to do the whole batch, but the resulting velvety texture is worth it.

          Cook, cook, cook that apple butter. And stir, stir, stir! Keep at it; it may take hours! If it’s late and you need to go to bed, bring the contents up to a boil, cover the pot, and turn off the heat; start it up again the next day. As long as nobody opens the lid, the contents will remain sterile for a whole day or even two.

          Reduce the apple butter down until it’s thick, brown and aromatic, with a consistency like almost-set pudding. Stir frequently and it will never scorch.

          When it’s ready, divide up your canning jars into three batches. If you’re like me you’ll find the deep, exquisite sweetness of the pure fruit to be everything this wondrous confection needs, so put at least a third of your apple butter into the first batch of jars, plain. Make sure you label the jars thus. Seal and process in a boiling water bath 20 minutes for less-than-a-pint jars, 30 minutes for pints.

          As the canning bath is simmering, add spices to the remaining apple butter. Ground cinnamon, powdered clove, mace, allspice, cardamom, ginger – it’s up to you. Regardless of batch size, the General Spicing Rule applies (“If you can immediately identify any of the spices, you’ve used too much of that one”) so add in small increments until it’s as “spicy” as it needs to be. Put half of the remaining apple butter into the second set of canning jars, and label it as “Spiced.” Process as above.

          Finally, add sweetener. Sugar, brown sugar, honey, even maple syrup will do the job. When you’ve got it as sweet as you like, can it up, label it “Sweet & Spicy,” and process as above.

          Homemade apple butter is one of those special rare delights that, if you don’t keep an eye open, will disappear before you know it. A wholesome treat on toast, the kids will scoff it straight from the jar if they get the chance. It’s a fantastic final touch to pancakes or waffles,


          Thank you Blue!!!  My hubby doesn't care for Apple Butter so I've never considered making it but I think I'm going to give it a try this year anyway because it will make a nice addition to the assortment of our canned foods that we give away each Christmas to some of our family and friends.  I remember eating it alot as a kid, my Grandma made it...brings back some fond memories of her...thank you

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