Embracing the Apple - DiAnn Mills

By DiAnn Mills @DiAnnMills

Are you an apple fan? Does your mouth water at the sight of the red, green, and yellow fruit display at the grocery? Do you stop and simply want to sink your teeth into sweetness? Does a Delicious, Gala, Fuji, Golden Delicious or Granny Smith send you to apple paradise?

You might like tossing apples with a salad, a casserole, a meat dish. Heavenly, right? Apple cider dressing is my go-to for either a fruit or veggie salad.

Embracing the Apple

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And who doesn’t enjoy drinking cold apple juice . . . hot cider on a chilly night . . . wassail during Christmas . . . adding apple juice to pumpkin or squash soup . . . Have you grabbed your car keys so you can race to the grocery?

Your taste buds may be like mine. I never met an apple pie or baked apple delight that didn’t tempt me to abandon all thoughts of calories and overdoses of sugar. The apple dessert wins every time.

Here is a link to a list of apples and how they are best used. https://www.theyummylife.com/Apple_Fact_Sheet I don’t agree with every one. We all have our favorites, and our choice depends on personal taste and how we intend to use them.

Below are three of my favorite apple recipes. My mouth is watering as I type them out. Hope you enjoy them too.

Apple Crunch

FILLING
1 1/2 cups granulated sugar
1 tablespoon all-purpose flour
1 1/2 teaspoons cinnamon
1/4 teaspoon allspice
1/4 teaspoon nutmeg
1/8 teaspoon salt
6 cups granny smith apples, peeled, cored, and sliced thin (approximately 6 – 7 medium apples)

TOPPING
1 cup brown sugar
1 cup all-purpose flour
1 cup quick oats
1/4 teaspoon salt
1 cup margarine, softened

1. Preheat oven to 400 degrees.
2. In a large mixing bowl, mix all dry filling ingredients together, then add the apples and toss until well-coated.
3. Place filling in a 9″x13″ greased baking pan and set aside.*
4. In a medium bowl, combine all dry topping ingredients.
5. Add margarine to dry ingredients, using a pastry blender or fork to cut it in until well-blended.
6. Sprinkle topping mixture over filling and bake for 40 minutes.
*The apple mixture can be placed in a 9” unbaked pie shell and sprinkled with the topping for an amazing apple pie.

Autumn Squash Soup

1 20 oz packed of precut butternut squash
1 tablespoon canola oil
1 15 oz can pumpkin
1 cup vegetable broth
1 1/2 cup apple cider* or 4 granny smith apples baked
1/2 cup half & half* or use more vegetable broth
1 1/2 tablespoon honey
1/4 teaspoon curry
1/2 teaspoon cinnamon
1 1/2 teaspoons salt
1/4 teaspoon black pepper

1. Heat over to 450. Toss chopped butternut squash with canola oil.
2. Roast for 25 minutes. Let cool 5 minutes.
3. Puree in blender.
4. In blender or food processor, blend squashed pumpkin (or apples if used), pouring vegetable broth, apple cider and half & half (or more vegetable broth if used)
5. Pour into saucepan and heat over medics to a gentle boil. Add honey and spices.
6. Simmer on low for 10 minutes and serve with roasted pumpkin seeds.

Fresh Apple Cake

FILLING
2 cups sugar
3 eggs
1 1/4 cup oil
2 1/2 cups flour
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon
1 cup chopped nuts
4 cups finely diced apples

TOPPING
1 package butterscotch chips

1. Combine in order listed above, mix well and spread in an ungreased 9 X 13 pan.
2. Top with butterscotch chips. Bake at 325 degrees for 1 hour or until a toothpick comes out clean.