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Quick & EasyBy Beverly Barbour
How do you like them apples?Is "them apples" a baseball term, referring to the pitcher's throws? Apples have a lot of uses and I guess playing catch could be one of them if you have an apple tree. Do you know anyone who doesn't like apples in one form or another? One of the many nice things about apples is that there are a lot of varieties just waiting to be tasted and tested in the kitchen. Many farmers today are finding a market for heirloom varieties that we haven't seen for years. Old-fashioned is now the new fashion. I can't speak for other mothers but whenever mine ran out of dessert ideas she would reach for the bowl of apples that always stood on the cabinet right next to the electric mixer and her containers of sugar, coffee and tea. She would quickly and very easily make her standby crowd pleasers--nary a complaint was ever heard. No-recipe-needed apple standbys Good hot or cold these favorites can be served at breakfast, lunch or dinner. As you know, applesauce has been snuggling up to pork for years, so it must to be a winning combo when served as a side dish. Baked apples: Core the apple(s) and fill the cavity with a little butter, brown sugar and cinnamon. Raisins, dried cranberries or cherries are nice additions, too. You can vary the fillings and enjoy a different one each day as they keep well. Bake them when you have the oven on for some other recipe and cook until easily pierced with a fork (about 60 minutes at 350 F for large apples). Eat them cold or reheat in the microwave. They are delicious served with cream, ice cream, frozen or plain yogurt or with ice cream. What dessert doesn't enjoy a creamy compliment? Applesauce: Simmer together sliced apples (any thickness), brown or granulated sugar, cinnamon (stick or ground), and a tiny bit of nutmeg if you like. Add a little lemon juice if you have a lemon handy. Cook in a saucepan over low heat until the apples are tender, stirring often so that they don't burn or stick. You may need to add a little water, or a lot of water if you like less dense sauce or want to stretch it. You can add apple cider instead of water if you have it on hand. And, of course, you can either puree or just cook the apple segments to mush. Sauteed apples: Core any variety of apple and slice into rather thick rounds. In a frying pan, over medium heat, melt butter (or cook the slices deliciously in fat left from frying pork chops, ham, sausage or bacon). To the fat add cider vinegar in an equal amount and cook until apples are soft and golden but not mushy, about 4 to 6 minutes. Sprinkle with salt and serve with the cooked meat. Couldn't-Be-Easier Apple Pecan Crisp This is a homey cross between a coffee cake and a dessert. You can glamorize it by serving with a little whipped cream, yogurt or ice cream at dessert time. Good hot or cold and a good keeper. Makes 6 to 8 servings. Apple Mixture: 5 apples, peeled and cored
Topping: 1/2 cup all-purpose flour
Apple Mixture: Preheat oven to 350 F. Butter an 8- or 9-inch baking dish. Put apple slices or wedges in a large bowl and sprinkle with sugar and lemon juice; toss until well coated. Spread apple in baking dish, then sprinkle with cinnamon and nutmeg. Topping: Mix together flour sugar, wheat germ and cinnamon. Cut butter into small pieces and work into flour mixture with 2 knives, your fingers or a pastry blender until crumbly. Stir in pecans. Sprinkle over apples. Bake for 40 to 45 minutes, or until a toothpick comes out clean when inserted into center of the cake. Apple Gingerbread Upside-Down Cake This old-fashioned dessert is spicy, old-fashioned soul food. Serve it as is or with a dab of sour cream or whipped cream. Makes 6 to 8 servings. If you don't have buttermilk (which is excellent in baking) use sour milk or sour cream. You can sour milk by adding about a tablespoon of vinegar per cup and letting it stand a few minutes before using it. Makes 6 to 8 servings. Bottom of 8- by 8-inch baking pan: 3 tablespoons butter
Cake: 1/3 cup soft butter
Bottom of pan: Melt butter in baking pan while oven is preheating to 350 F. Stir in sugar, cinnamon and nutmeg and spread evenly over pan bottom. Cover with apple rounds or wedges. Sprinkle with raisins and nuts. Cake: Beat butter and sugar together until creamy and fluffy then beat in egg and then molasses. Add 1/4 of the combined dry ingredients alternately with about 1/3 of the buttermilk, stirring well after each addition. Pour over the apples and bake 50 minutes. Let stand 5 minutes before inverting on the serving plate. Delicious when served warm. Have you ever met anyone who didn't like apples?
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