Apples

Did you know that September 20th is “International Eat An Apple Day” and September 26th is “Johnny Appleseed Day?” - In honor of those two days I thought I would concentrate this week’s cooking column on apples.
One thing I really do not like is to buy an apple for eating and it is mealy. I want an apple that is crisp and juicy. In checking on the Internet for a variety that would work well for eating I found all kinds of information, but one of the web-sites I found that I really like is: http://www.orangepippin.com/apples - you can even select up to five varieties and compare them to see which would work for your tastes. They claim that their site is “...to be the most comprehensive resource for apples and orchards.”
On the site mentioned above I discovered that there are three orchards around Fromberg (the town where my mother grew up) - now, that in itself is worth the trip!;>)  My mother’s favorite eating and cooking apples was the Jonathan and I see that the Bluewater Orchard’s main crop is the McIntosh and Jonathan with some earlier season varieties such as yellow transparent.
Between eating, baking and canning you can find all kinds of recipes for using apples. Here are some recipes using apples that I found in one of my mother’s favorite cookbooks:

Crab Apple Pickles

1 gal. crab apples
5 c. sugar
2 sticks cinnamon
1 T. allspice
1/2 T. cloves
4 c. vinegar
Wash, rinse and drain apples. Do not remove stems. Run large needle through each apple to prevent bursting. Add sugar, spices (tied in bag) and 3 cupfuls water to vinegar. Boil until sugar dissolves. Let cool. Add apples and simmer until tender. Let stand for 12-18 hours in a cool place. Pack into hot jars. Heat syrup to boiling and pour hot, over apples. Process for 10 minutes in hot water bath.

Crunchy Apple Salad

1 c. diced, unpeeled apples
1 c. diced bananas
1 T. lemon juice
1/2 c. drained pineapple tidbits
1/2 c. raisins
1/2 c. pecans, coarsely chopped
1/3 c. mayonnaise
Place apples, bananas and lemon juice in bowl and toss. Add pineapple, raisins, and pecans. Toss slightly. Add mayonnaise. Toss just until mayonnaise is mixed thoroughly.

Apple Toss

1/2 lb. curly endive, torn into pieces
2 med. tart red apples, sliced
2/3 c. mayonnaise or salad dressing
1/3 c. frozen apple juice concentrate
1/4 c. bacon flavored vegetable protein chips
Toss endive and apples. Mix mayonnaise and frozen concentrate until smooth. Pour on endive and apples; toss. Sprinkle with vegetable protein chips.

Candied Apple Salad

6 medium apples
1 1/2 c. cream cheese
3/8 c. chopped nuts
3/8 c. chopped celery
1 pkg. cinnamon drops
Pare and core half apples. Cook in a syrup of sugar and water in which red cinnamon candy has been dissolved. Cook until tender, but still firm. Cool apples and when thoroughly chilled, fill centers with cream cheese mixed with celery and nuts. Serve with mayonnaise on lettuce leaf.

Apple Betty Pie

4 C. sliced, pared tart apples or 1 (No. 2) can (2 1/2 c.) pie apples, drained
1/4 c. orange juice
1 c. sugar
3/4 c. flour
1/2 t. cinnamon
1/4 t. nutmeg
1/2 c. butter
Mound apples in buttered, 9-inch pie plate and sprinkle with orange juice. Cut in butter until mixture is crumbly, then scatter over apples. Bake in 375 oven for 45 minutes or until apples are done and topping is crisp. Serve warm with cream. Makes 6 servings.

Apple Walnut Cake

4 c. chopped apples
2 c. sugar
2 eggs
1/2 c. vegetable oil
2 t. vanilla
2 c. flour
2 t. baking soda
2 t. cinnamon
1 t. salt
1 c. chopped walnuts
Combine apples and sugar, let stand. Beat eggs slightly. Beat in oil and vanilla, mix and sift flour, baking soda, salt, cinnamon; stir in alternately with apple-sugar mixture. Stir in walnuts and pour into greased and floured 9x13x2-inch pan. Bake at 350 F. for 60 minutes.

Sour Cream Apple Pie

3 c. diced apples
2 T. flour
1 t. vanilla
1 egg
3/4 c. sugar
1 c. sour cream
1 t. salt
Dash of cinnamon
Combine this into a crust and bake at 400 F. for 25 minutes then top with combination of:
1/2 c. brown sugar
1/3 c. flour
1/4 c. butter
Crumble together, bake for 20 minutes or longer until brown. Use a 9x13-in pan.

Apple Pie Filling

4 1/2 c. sugar
1 c. cornstarch (or Clear Jel*)
2 t. cinnamon
1/4 t. nutmeg
1 t. salt
10 c. water
3 T. lemon juice
2-3 drops of yellow food coloring
5 1/2 - 6 lb. tart apples, peeled and sliced
In large saucepan blend first 6 ingredients. Cook and stir until thickened and bubbly. Add lemon juice and food coloring. Pack apples into hot jars, leaving 1 inch head-space. Fill with hot syrup, leaving 1/2 inch head-space. Use spatula to help distribute syrup. Adjust lids. Process in boiling water bath for 15 minutes (pints); for 20 minutes (quarts). Makes 6 quarts.
* Clear Jel is a modified food starch that is more stable when used in canning. Regular cornstarch can separate or become watery.

Canned Apple Filling

8 qt. apples, sliced and peeled
2 1/2 c. sugar
2 c. brown sugar, packed
1 c. cornstarch (or Clear Jel)
1 1/2 t. salt
1 t. cinnamon
1 t. nutmeg
2 1/2 qt. water
2 T. lemon juice
Mix sugars, cornstarch, salt, cinnamon and nutmeg in large kettle. Stir in water and heat to boiling. Stir frequently; reduce heat, continue cooking until mixture thickens and bubbles, about 5 minutes. Stir in lemon juice. Prepare quart jars for canning. Pack hot jars full with apples slices 1/3 at a time. Pour in hot syrup to cover slices and remove air bubbles. When jars are full, seal and process in boiling water both for 20 minutes. Print this post