Let’s Get (Apple) Sauced…

Last fall’s apple season in the Northeast was less than stellar.  Apples have been hard to come by, and those that are available are expensive. 

Typically, I make a lot of  batches of homemade applesauce throughout the apple season.  And sometimes I will actually can some applesauce to enjoy throughout the  winter months, but that didn’t happen this year, and I’ve missed it!

Applesauce is simple to make, and many of you probably have made it many times before.  But if you haven’t made your own sauce, you don’t know what you are missing. 

Depending on the type and sweetness of the apples you use, you can even skip adding sugar to homemade sauce which makes it all natural, and healthier than most jars you buy in the grocery store.

This recipe will make about 2 cups of applesauce.  I like to be a bit adventurous and use different types of apples for sauce from time to time.  This batch was made with Empire apples.  I really like the flavor of the sauce from this type of apple.

Remember, if you  mix more than one type of apple together when making applesauce, they will need to have very similar textures because some apples are harder and cook down at a slower rate than others.  This will overcook the softer apples if you cook them together.

This recipe makes about 2 cups of sauce.

Peel, core, and thinly slice 4 apples.  Place the apple slices in medium saucepan and add 3/4 cup of water.  Cover the saucepan and cook on low heat until apples become tender – stirring and mashing with a fork occasionally.  If you notice that you need more water, add about a 1/4 of a cup more until the apples are thoroughly cooked.   Remove the sauce from the heat and spice to your liking. 

I like to add a dash of cinnamon, or a few Red Hots Cinnamon Candies.  If the apples aren’t quite sweet enough, add a package of sugar substitute.  Serve it warm, or chilled.

Do you ever make applesauce from scratch?

 

 

 

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Maple Apple Doughnut Holes

Do you have Halloween entertaining to do?  If so, I have a great recipe that will likely make every ghoul you know happy.  Serve these little treats with a piping cup of coffee, hot chocolate, or apple cider and you’ll likely be the best fairy Godmother on the block.

These Maple Apple Doughnut Holes are delish, and this recipe makes about 4 dozen – so you’ll have a lot to go around.

I made these with my babycakes maker which I end up using more for doughnut holes than I do for cake pops.  Maybe you’re going to get tired of hearing me talk about it, but it has truly been a great investment.  Did you see the  Baked Pumpkin Spice Doughnut Holes that I made last month?  If not, you won’t want to miss them either.

Maple Apple Doughnut Holes

1 egg

1/3 c. olive oil

1/2 c. brown sugar

1/2 c. granulated sugar

1 large Ida Red apple, peeled & grated (about 1 cup)

2 tbsp. pure maple syrup

1 1/2 tsp. pumpkin pie spice

1/2 tsp. salt

2 tsp. baking powder

1 1/2 c. all-purpose flour

1/4 c. milk

Cinnamon & sugar mixture

In large bowl, add egg, oil, sugars, and grated apple; mix thoroughly. Mix in maple syrup, pumpkin pie spice, salt, and baking powder. Add flour and milk; mix until all ingredients are completely blended.

Using a babycakes maker, bake the doughnuts.  After removing them from the maker, roll in cinnamon & sugar.  Store  in a paper bag to avoid having the cinnamon & sugar-coating disappear.  *If  stored in an airtight container the coating will disappear and you will need to re-coat them before serving.

Don’t you just love this pretty  Old Luxembourg square bread & butter plate that I served the doughnut holes on?  It’s from Villeroy & Boch.  I am a very lucky girl because they sent me a couple of pieces of their fine porcelain to try out.   They have the most attractive pieces of dinnerware out there – that’s my honest opinion, and I’m not saying it because they sent me their product. When I scroll through their on-line catalogue my wish list continues to grows and grow.  The problem is I can’t decide on just one pattern.  I love them all!

Who makes your favorite dinnerware?  Do you have Halloween plans this year?  Are you a fan of doughnut holes?  Come on people – chime in!

Iced Spiced Oatmeal Cookies

Skinny little cookies can be so pathetic looking.  Don’t ya think? So, I decided to fatten things up a bit.  I made these cookies without nuts or raisins, but there is certainly room for both in this chunky little creation.

Iced Spiced Oatmeal Cookies

1/2 c. margarine

1/2 c. granulated sugar

1/2 c. brown sugar

2 eggs

2 tbsp. milk

1 tsp. vanilla extract

3/4 tsp. salt

1 tsp. baking soda

1 tsp. baking powder

1 tsp. pumpkin pie spice

2 c. all-purpose flour

1 1/2 c. oatmeal

Makes about 3 dozen.

Preheat oven to 350 degrees.  Line 3 cookie sheets with parchment paper.

In a large bowl, mix margarine, sugars, eggs, milk, and vanilla; mix thoroughly.  Stir in salt, baking soda, baking powder, and pumpkin pie spice.  Add flour and mix completely.  Add oatmeal until all ingredients are blended.

Drop by teaspoonful onto prepared cookie sheets.  Bake for 6-7 minutes until light golden brown.  Cool slightly on cookie sheets before moving to cooling rack.

For the glaze I mixed up some powdered sugar, a dash of pumpkin pie spice,  a little vanilla extract, and a drop or two of milk.  The glaze should be thin enough to drizzle over top of cooled cookies.

Later this week; another Pink Paradise -vintage camper  update.  2 steps forward and 3 steps back…