applesautumn

Autumn Is Apple Time

by: Bobby McDonald

It was in the autumn of 2004, that I traveled to Oregon Apple Country, and experienced the production of apples, as they are grown commercially. I flew to Boise, Idaho, and then drove to the eastern Oregon border, where row after row of apple trees could be seen, and at almost every turn there was a roadside stand with fresh apples for sale, or you could go out in the orchard and pick your own.

In an average year, U.S. farmers grow about 250 million bushels of apples, and about 60 per cent of the U.S. apple crop is consumed as fresh apples. The Red Delicious variety is the number one variety grown in the U.S. and Washington State is the largest producer of apples. Other varieties grown commercially include Golden Delicious, Gala, Granny Smith, Fuji, Cortland and McIntosh. If you like apples, you are not alone, as the average American consumer will eat approximately 20 pounds of fresh apples each year, another 4 pounds of canned apples, and will consume 1.7 gallons of apple juice, annually.

The United States ranks second in world production, behind China. Other major apple producing countries include France, Italy, Poland, and Germany. Another large market in the U.S. for apples, is the production of apple cider, applesauce, and hard cider.

A medium-sized apple will weigh approximately 5.5 ounces and only has 80 calories. Apples are touted as a great source of vitamin C and recommended for a healthy diet. Even the apple peel, is praised for its health benefits and is recommended for consumption.

No real proof is available that Eve gave Adam an apple, to cause them to be thrown from the Garden of Eden, however, the apple sometimes gets "a bad rap" in the pictures depicting the scene. And, others have "blamed"the apple with various other mythological happenings, including a role in the Trojan Wars. But, most every country where apples are grown, have their own myth of good luck, associated with the apple. Many believe that if you gaze out on Christmas Day and find the sun shinning through your apple trees, you will have a bountiful crop the next year. And, everyone welcomes the apple blossums in the spring, a sure sign that springtime has arrived.

Regardless of your beliefs about apples and their role in luck and mythology, you're sure to enjoy the following recipes that take advantage of the healthy apple, as a staple item on your grocery shelf, especially during the autumn, when the crop is in harvest. Enjoy!!!!!

Almond Apple Streudel Pie

1 - pie crust

Filling:
1/2 cup sugar
2 tablespoons flour
1/2 teaspoon cinnamon
1/8 teaspoon salt
1/4 teaspoon Almond Extract
7 cups of thinly sliced, peeled apples (about 7)

Strudel Topping
1/2 cup flour
1/2 cup packed brown sugar
1/4 cup butter, cut into pieces
1/2 cup slivered almonds

Heat the over to 425 degrees and bake the pie crust for
4 to 5 minutes, or until the pastry is dry. Remove from oven
and allow to cool.

In a large mixing bowl, mix filling ingredients except the apples. Mix
well and add the apples, coating them well with the other mixture. Spoon
filling into the pastry shell.

In another mixing bowl, combine the strudel topping ingredients, except the
almonds. Mix well, until crumbly. Spread evenly over the filling.

Bake approximately 40 minutes in the 425 degree oven, covering the pie with
a sheet of foil paper for the last 20 minutes, to prevent over-browning. Test for completion is
that the apples should be tender, juicy, and bubbly.
Remove the foil and sprinkle the almonds on top of the pie. Bake uncovered for
2 to 3 minutes to toast the almonds.
Remove from oven and allow to cool.

~ Serves 10 ~

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Amish Apple Pecan Crumb Pie

Pastry for one pie crust 9 inch pie

6 Golden Delicious apples, peeled, cored, and thinly sliced
1/2 cup pecans, chopped
1/4 cup sugar
2 tablespoons flour
1 teaspoon vanilla
1/2 teaspoon cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground mace

Crumb Topping:
In a small bowl combine 1/2 cup floor, 1/2 packed cup brown sugar,
and 1/4 teaspoon cinnamon, and then using a fork cut in 1/2 stick butter
until mixture is crumbly.

Heat oven to 375 degrees.

In a large mixing bowl combine apples, pecans, sugar, flour, vanilla,

cinnamon, ginger, and mace, toss well to make certain apples are
coated. Spoon apple mixture into pastry shell.
Prepare the cumb topping and spread evenly over top of pie.
Bake in oven for 45 minutes.

~ Serves 10 ~

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Halloween Carmel Apples

1 bag of prepared and individually wrapped carmels
2 tablespoons water
Red Delicious Apples
Sticks for handles

Melt the bag of carmels and water in a microwave safe pan.
Microwave on high for 3-4 minutes, or allow about 20 minutes to
melt carmels in a 1 1/2 quart saucepan over a conventional range.
Stir carmels gently with a wooden spoon, when the begin to melt.

Wash and dry your apples thoroughly. Incert the wooden handles in
the top of the apples after removing the stem, and remove any excess
juice from the apple.

Dip the apples in the melted carmel, place on waxed paper and sprinkle
or roll in chipped nuts of your choice (peanuts, pecans, walnuts), then store
in a cool place, allowing the carmel to "set."

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Oatmeal - Raisin Applesauce Cookies

2 cups flour

1/2 teaspoon salt

1 teaspoon baking soda

1 teaspoon cinnamon

1/2 cup butter or margarine, softened

2 cups firmly packed brown sugar

2 egg whites
1 cup of unsweetened applesauce

1 teaspoon vanilla extract

3 cups old fashioned raw rolled oats
1/2 cup raisins or 1/2 cup nuts

vegetable cooking spray

Mix in large mixing bowl flour, saltr, soda, and cinnamon and set aside.

In another large bowl beat butter or margarine and sugars at medium speed
until combined. Add egg whites, applesauce, and vanilla. Beat well. Add the flour
mixture, mixing on low speed until thoroughly combined. Fold in rolled oats and raisins

or nuts. Drop rounded tablespoons of mixture on baking sheets that have been sprayed
with the cooking spray.

Bake in 350 degree oven for about 12 or 13 minutes, until light brown. Remove and cool.

Yield: 4 dozen cookies, 2 1/2 inches in diameter.

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Waldorf Salad

4 cups cubed red apples with peeling on

1 cup halved seedless green grapes

2/3 cups sliced & cubed celery

1/2 cup boken walnut pieces

1/2 cup fozen whipped topping

1/4 cup mayonnaise

(for healthier alternatives substitute fa-free whipped topping
and fat-free mayo)

Thoroughly combine all ingredients. Serve on lettuce lined plates
and chill for up to one-hour.

Serves: 6 with 2/3 cup servings

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Apple Ole Salsa

2 medium apples

2 tablespoons lime juice

1/2 cup chopped orange segments

1/2 cup finely chopped onions

1/2 cup finely chopped green pepper

1 finely chopped jalapeno pepper (or more to taste)
1 clove of garlic, minced

2 tablespoons chopped, fresh cilantro

1 tablespoon apple cider vinegar

1/2 teaspoon ground cumin

1 teaspoon vegetable oil

Core and dice the apples into 1/4 inch pieces. Toss immediately with the lime juice.
Stir in the remaining ingredients. Chill at least 2 hours before serving to allow flavors
to combine. Serve with tortillo chips.

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Tortillo Apple Bacon Bites

1 lb. bacon

1/2 head of lettuce

1/2 lb. sliced or shredded cheddar cheese

1 apple, cut julienne

1 tsp. lemon juice

4 tablespoons mayonnaise

4 10-inch flour torillos

Core and julienne apples and toss in lemon juice. Cook bacon in a large skillet
or microwave and drain on paper towels. Spread 1 tablespoon mayonaise on each
tortillo . Divide cheese, lettuce, apple, and bacon between each tortillo. Roll each
tortillo up tightly. Wrap them individually in plastic wrap and refrigerate for at
least one hour. Before serving, remove plastic wrap and slice each tortillo into
1/2 inch rounds and serve. Makes approximately 40 bite sized slices.

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Apple Brandy Custard Tart

1 9-inch pastry shell

3 Gala or Golden Delicious apples, peeled, halved, & cored
3/4 cup half-and-half
2 large eggs, beaten

1/4 cup sugar

1 tablespoon brandy

dash of nutmeg

Heat oven to 425 degrees. Lighly prick bottom of pie shell with fork;
bake 8 to 10 minutes or until lightly brown. Reduce oven heat to 325 degrees.
Slice apple halves crosswise and partway through, into 3/8 inch this slices, keeping
each half intact on the other side. Fan-out apple halves, in the pre-baked pastry shell.
In a mixing bowl mix half-and-half, eggs, sugar, brandy, and nutmeg. Pour over apples
and bake for 40 minutes or until set.

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Apple Buttermilk Cake

2 cups flour

2 teaspoons baking powder

1/2 teaspoon salt

1/2 stick butter

1/2 cup sugar

1/2 cup firmly packed brown sugar

1 large egg

1/2 cup buttermilk

2 cups cored and finely chopped Granny Smith apples

1 teaspoon grated lemon zest

Lemon frozen yogurt (optional)

Almond Crumb Topping
1/3 cup flour

1/3 cup packed brown sugar

1/3 cup blanched and chopped almonds
1/2 teaspoon cinnamon

1/2 stick butter

Prepare the almond crumb topping by mixing ingredients well. Set aside.

Heat oven to 375 degrees. Grease and flour a 9-inch square baking pan.

In mixing bowl, combine 1 1/2 cups flour, baking powder, and salt. Set aside.

In large mixing bowl, beat butter and both sugars until blended. Beat the eggs.
Add buttermilk and flour mixture, alternately, mixing just until blended.
Mix in the softened butter until mixture is crumbly.

Toss the apples with remaining 1/2 cup flour; add to batter with lemon zest.
Spread the batter evenly in greased pan and top with the almond crumb topping.
Bake 35 to 40 minutes, until wooden pick inserted in center comes out clean.
Cool completely.

If desired, serve with lemon yogurt topping.

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