An Apple a Day, Keeps the Doctor Away!

Did you know?

• More than half of all apples grown in the United States for fresh eating come from orchards in Washington state.
• One apple has five grams of fiber, supplying 20 percent of the daily fiber recommendation.
• Americans eat approximately 19 pounds of fresh apples annually, compared to about 46 pounds consumed annually by residents of European countries.

Care and Handling

Selection
1. An apple's skin should be shiny, not dull. This tip's important ... dull appearing apples won't be crisp and tasty.
2. Your apples should be firm and free of bruises and punctures.

Storage
Keep apples refrigerated at about 32 degrees Fahrenheit. Fruit bowls are beautiful, but your apples won't stay crispy for long on the countertop.

Preparation
Prepare apple dishes just before serving to minimize browning (oxidation). Protect cut apples from oxidation by dipping them into a solution of one part citrus juice and three parts water.


Apple Ideas and Recipes:

Apple Oatmeal Bars
Ingredients:
1/2 cup packed brown sugar
1/3 cup butter or margarine, softened
2 large eggs
1/2 cup whole wheat flour
1/4 cup all-purpose flour
1 teaspoon cinnamon
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
2 Golden Delicious apples, peeled, cored, and diced
1 cup quick-cooking rolled oats
1/2 cup coarsely chopped nuts plus more for garnish, if desired
1 cup prepared vanilla icing (optional)

Method:
1) Heat oven to 375 degrees F. Grease a 9-inch square baking pan. In large bowl with electric mixer, beat brown sugar and butter until creamy. Add eggs; beat until light and fluffy.
2) Combine both flours, the cinnamon, baking powder, baking soda, and salt; stir into butter mixture until blended. Stir in apples, oats, and nuts. Spread mixture in pan and bake 25 to 30 minutes or until wooden pick inserted in center comes out clean. Cool completely. If desired, top with icing and garnish with nuts before cutting into bars.

Apples n’ Oatmeal
Cut up one apple into bite sized pieces and put into sauce pan with 2 cups water, cinnamon (1/2 tsp), and a pinch of salt. Boil water and apples until just tender. Add two cups of oatmeal and cook for 5 more minutes. Serve with brown sugar and milk, as desired.

Cascade Chunky Applesauce
Ingredients:
4 lb. Washington Golden Delicious or Granny Smith apples
2/3 cup sugar
3 tablespoons fresh lemon juice
4 ounces water
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 1/2 teaspoons vanilla extract

Method:
1) Peel, core and chop apples. Sprinkle sugar over apples. Combine lemon juice and water. Pour over apples; stir gently.
2) Transfer apples to sauce pot. Bring to boiling; cover and reduce heat to low. Cook 10 minutes or just until apples are soft, not mushy.
3) Stir cinnamon, nutmeg and vanilla.
4) Puree 1/3 of apples and cooking liquid in food processor or blender, until almost smooth. Return to sauce pot.
5) Cool or serve warm over ice cream; pork or lamb chops, or as a side dish to burgers or sandwiches.

Red Cinnamon Apples – (Stevens Family)
6-8 Jonathan or Yellow delicious apples, peeled, cored, and cut into 4 slices.
6 cups sugar
3 cups water
Red food coloring
Cinnamon Sticks (about 4)

Cook sugar and water on stovetop ‘til dissolved – don’t boil yet. Position apple slices in pot with mixture. Cook until tender (10-20 minutes). Don’t over-cook. Add cinnamon sticks and food coloring at the end of cooking time. Let stand covered in the fridge overnight. Serve cold.

Crunchy Apple Stir Fry
Ingredients:
1/2 cup sliced onion
2 medium carrots, thinly sliced
1 1/2 teaspoons vegetable oil
1 teaspoon crushed dried basil
1 cup fresh or thawed frozen snow pea pods
1 tablespoon water
1/4 teaspoon ground ginger
1 Gala or Golden Delicious apple, cored and thinly sliced

Method:
1) In large skillet, heat oil over medium-high heat; add onion, carrots, and basil; stir fry 3 minutes. Add pea pods, water, and ginger; stir fry 2 minutes. Add apple and cook 2 minutes longer. Serve hot.

Caramel Apple Dip
1 8oz package cream cheese
1 cup brown sugar
¼ cup powdered sugar
1 tsp vanilla
½ cup Heath chips
¼ cup vanilla yogurt
Place all ingredients in a blender; blend together. Serve with sliced apples.

Dried Apples (slices or wedges)
1. Fruit fresh
2. Lemon juice
3. Cinnamon and sugar
4. Jello – prepare jello as directed except without adding the cold water. Dip apple slices into jello and then dry.

Apple Leather - spray dryer sheet with Pam, spread about 2 cups of puree onto each dryer sheet. This works great with bottled apples (pureed) or applesauce. You can also add cinnamon if you want.

Apple Witches – sliced apples with peanut butter on top. (what a festive little treat!)


Caramel Apples/Candied Apples
"The caramel coating is very gooey, so refrigerate the apples for about 15 minutes, or until the caramel has firmed up. (You will need 6 wooden craft sticks for this recipe.)"

PREP TIME 8 Min
COOK TIME 2 Min
READY IN 25 Min
Original recipe yield 6 caramel apples

INGREDIENTS
• 6 apples
• 1 (14 ounce) package individually wrapped caramels, unwrapped
• 2 tablespoons milk

DIRECTIONS
1. Remove the stem from each apple and press a craft stick into the top. Butter a baking sheet.
2. Place caramels and milk in a microwave safe bowl, and microwave 2 minutes, stirring once. Allow to cool briefly.
3. Roll each apple quickly in caramel sauce until well coated. Place on prepared sheet to set.

TIPS & TRICKS
• To cover apples, turn while dipping them. The smaller the dish, the better. A 4-cup pyrex container works well.
• Make sure apples are nice and cold before starting. Refrigerate overnight, or place in freezer for 15 minutes prior. This helps the caramel to set.
• After dipping in caramel, let set. Then dip in chocolate or vanilla almond bark, oreo cookies, crushed graham crackers, sprinkles, candy corn, nuts, chocolate chips, crushed candy bars, etc. Be creative!
• To serve in pieces, cut in pattern of a tic-tac-toe board around the stick. It’s so much easier for my kids to eat it this way!

 
Apple Muffins (Rebecca Gregoire)
Mix:
1 beaten egg
1/2 cup milk
1/4 cup oil
1 cup grated/chopped apple (1 large)
 
Mix:
1 1/2 cup flour
1/2 cup sugar
2 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
 
Mix wet and dry ingredients together but don't over stir. Fill greased tin or muffin cups. Sprinkle with cinnamon and sugar. Bake at 400 degrees for 20 minutes.
 
 
No Roll Pie Crust (Marnie Criddle)
Mix together:
2 cups flour
3 T sugar
1 tsp salt
 
Beat with a fork:
2/3 cup oil
1/4 cup milk
 
Add dry ingredients to liquid mix, stir with fork. Save a generous 1/3 to sprinkle on top. Mold in pie pan with fingers. Bake 30 min. at 400 degrees with apple pie filling. Do not under cook. *For crust only (such as to use for a creme pie) bake 10-12 min at 425-450 degrees.
 
 
Apple Pie Filling (Marnie Criddle)
6 qts peeled, cored and sliced apples
5 1/2 cups white sugar
1 1/2 cups clear jel (avail at Kitchen Kneads)
1 Tbsp cinnamon
2 1/2 -3 cups cold water
5 cups apple juice
3/4 cup lemon juice
1/8 -1/4 tsp nutmeg
1 tsp. almond extract (opt)
 
Put apple slices in fruit fresh to prevent browning while sauce is being prepared.
Sauce: Combine all ingredients except lemon and almond.  Bring to a boil then add lemon and almond. Fold in apples and put in jars leaving 1" headspace (high altitude leave more). Process 35 min. in hot water bath. *Sauce has lumps until the very end.
 

Cha Cha Cha Salsa (Washington Apple Commission)

3 medium Red Delicious apples, cored and chopped
2 (4 ounce) cans diced Green Chiles
1/2 cup raisins
1/2 cup thinly sliced green onions
1/3 cup cider vinegar
3 T brown sugar
1/4 tsp ground cumin (optional)
Combine apples, chiles, raisins, onions, vinegar, sugar and cumin in medium bowl. Cover and chill at least 1 hour. Serve with grilled chicken or pork.
*2900 Euclid Avenue, Wenatchee, WA 98801 - Phone (509) 663-9600 - Copyright 2007*



Apple Buttermilk Loaves (Washington Apple Commission)
3 cups flour
1/2 tsp each baking soda and baking powder
1/4 tsp salt
1 cup butter or margarine
1 cup each granulated and packed brown sugar
3 eggs
1 tsp vanilla
3/4 cup buttermilk
1 1/2 cups (about 1/2 lb. or 1 large) pared, cored and finely chopped Rome Beauty apples
1/2 cup nuts
1 tsp grated orange peel

Combine flour, baking powder, soda and salt. Set aside. Cream butter and sugars; beat in eggs one at a time and vanilla. Stir in buttermilk alternately with flour mixture. Fold in apples, nuts and orange peel. Pour into two 8 1/2 x 4 1/2 x 2 5/8 inch greased and floured loaf pans. Bake at 350 degrees for 50 to 60 minutes or until wooden pick inserted near center comes out clean. Cool in pan 10 minutes; remove from pan and cool completely on wire rack. Wrap and let stand overnight to allow flavors to blend. Makes two loaves.
*2900 Euclid Avenue, Wenatchee, WA 98801 - Phone (509) 663-9600 - Copyright 2007*


 
 

APPLES! APPLES! APPLES!

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