I’ve always dreamed of having an apple tree in my back yard. You know the old saying, “Be careful what you wish for?”
Now that I actually have my own apple tree, I stand in my yard watching the apples piling up around me thinking, “Oh no — What do I do with this mess now?”
If I could make gasoline out of apples, I could retire, but since that is not an option and my frugal mind will not allow me to waste one apple, I have had to come up with some yummier “apple disposal” methods.
If you find that you have a few dozen more apples than you know what to do with, or if you just can’t resist the great sales that stores have on apples this time of year, these recipes from Dining On A Dime will help settle your frugal dilemma.
• When you have a partially eaten apple, save the good part and chop it into pieces. Place in a microwave safe dish. Blend together 1 teaspoon each brown sugar, flour, oatmeal and margarine and a dash of cinnamon. Top the apple with the topping and microwave until tender.
• Core and slice apples very thin and then dehydrate and use in granolas, eat alone or soften in warm water to use in recipes.
• Slice apples and use in pancakes or waffles.
• Freeze extra apples for later. Peel, slice and core them and then store in 2-cup portions in freezer bags.
• Use soft apples in cooking.
• Cut apples into small pieces and add to salads with a fruit-based dressing.
Makes 2 pints
9 to 10 apples, cored, peeled and chopped
2 cups sugar
2 teaspoons cinnamon
1/8 teaspoon cloves
1/8 teaspoon salt
Place everything into a crockpot. Stir, cover and cook on high 1 hour. Cook on low for 9 to 11 hours or until thick and dark brown. Stir occasionally. Uncover and cook on low 1 hour longer. Stir with whisk until smooth. Refrigerate or freeze.
Apple Pie Filling
Makes two 9-inch pies
9 cups baking apples, peeled, cored and sliced
1-1/2 tablespoons lemon juice
5 cups water
2-1/4 cups sugar
1/2 cup cornstarch
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/8 teaspoon nutmeg
Toss apples with lemon juice and set aside. Combine the rest of the ingredients in a Dutch oven and bring to a boil for 2 minutes, stirring constantly. Add apples and return to boil. Reduce heat, cover and simmer until apples are tender, from 6 to 10 minutes. Cool for 30 minutes. Then ladle into freezer containers or bake immediately.
4 large apples, cored and sliced
3 tablespoons butter or margarine
1/3 cup brown sugar
1/2 teaspoon ground cinnamon
Cut apples into 1/4 inch slices. Heat butter in a large skillet. Put the apples, brown sugar, and cinnamon in the skillet and cover. Over medium-low heat, cook apple slices 7 to 10 minutes or until they begin to soften and the syrup thickens. Serve coated with excess syrup on top.
These ingredient amounts are per apple.
1 apple per serving, cored
1 teaspoon margarine
dash of cinnamon
dash of nutmeg
1 tablespoon honey or brown sugar
Fill the center of the apple with all the ingredients. Bake at 350 degrees until tender or put in a Dutch oven on top of stove and simmer on very low until tender.
2 quarts of apples, peeled, cored and halved
Coarsely grate apples. Place on a greased cookie sheet. Bake at 225 degrees until dry. Remove from cookie sheet and break into pieces. Store in an airtight container.
Makes 6 servings
6 apples, peeled and sliced
1/2 cup butter or margarine, softened
1 cup brown sugar
1/2 cup oatmeal
1/2 cup flour
1 teaspoon cinnamon and/or nutmeg
1/2 cup water
Preheat oven to 350 degrees. Arrange apples in a well-greased baking dish. Blend all remaining ingredients except water. Spread evenly over top of apples. Pour water over the topping. Bake 45 minutes until apples are tender and top is crisp.
Use this same recipe to make Peach Crisp, replacing the apples with peaches.
Jill Cooper and Tawra Kellam publish the Web site http://www.LivingOnADime.com and are authors of the Dining On A Dime Cookbook: Eat Better Spend Less.