Back in the Kitchen

When I went into the big freezer in search of something else, I discovered a bag of frozen Cortland apple slices (chunks) that were dated October 2021. I had forgotten all about them. What to do? I have been checking out the cupboard supplies lately to be sure my items aren't outdated and found one box that was very close. Light bulb!  I will make an apple crisp in my new casserole dish. It will be a treat! This morning I undertook the project. I don't do much baking now as it is more difficult to clean up and use up the results, but.....The main work was already done. The three large apples from last year were already peeled, cored and sliced and ready! And, best of all I had never made an apple crisp in a pie plate, no less than one of special pottery! The recipe I dug out called for the exact amount of apples that I had so it seemed the best thing to do with them. 

And, yes I have both cool whip and vanilla ice cream to go on top. It will be my lunch today. The best thing is that a long-time friend will stop in tomorrow for an overnight visit as she travels up from SC vacation, to her home in western PA. I'll have a dessert ready. 

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RECIPE

Bisquick and Apples

Ingredients

3 C apples peeled and sliced

1 t ground cinnamon

1/2 t nutmeg

1/2 C Bisquick mix

2 large eggs

1/2 C granulated sugar

1/2 C whole milk

1 t vanilla extract

1 T butter, softened

1/4 t Kosher salt

Topping

1/2 C Bisquick mix

1/4 C light brown sugar, packed

1/2 t ground cinnamon

2 T cold butter

Instructions

1.  Preheat oven 325° and grease 9” or 10 “pie dish.

2.  Add cinnamon and nutmeg to apples and mix well.

3.  Add the apple mixture to prepared pie dish and spread out evenly.

4. Whisk together a 1/2 C of Bisquick mix, eggs, milk, sugar, vanilla, butter and salt.

The butter is soft but not melted and will leave lumps. OK. Pour  wet mixture over over apples.

5. Use your hands or pastry cutter to mix topping until a crumble forms. Sprinkle over top.

6. Bake for 50-55 minutes at 325° Rest before serving. 

Rejuvenated!

Today was a day of joy for me. My friend from HI came to visit when she was in PA visiting her sister and brother and their families. I haven't seen her in several years due to Covid. Unfortunately we stayed out on the front porch because she had a feeling of sniffles coming on and neither one of us wanted to take any chances of closer contact. It didn't matter as we reminisced and enjoyed time together. Yes, it was brisk! She brought me two lovely gifts. One a pineapple ornament and the other a hand soap pump with nourishing and botanical ingredients. It smells GREAT!

Then my local daughter and her husband unexpectedly arrived! They have both recovered from serious cases of Covid and she is working on ambulating after her recent hip surgery. They had been to the orchard and brought me Macoun apples! My VERY favorite! The ladies of course knew each other as they practically grew up together when they were younger. Wonderful that they stopped in!

After they all left I was feeling ambitious so got myself together with determination to get those empty windows covered with the clean curtains. It was difficult with only one arm that can reach up, but with the help of a flashlight, two clothespins, and perseverance I got 'er done! Made a difference. That's one long flimsy rod! See before and after.

And....the plant is still in attack mode! I wonder why it is acting so much like humans by threatening others!!!!

Just bloom and get it over with!

It is only 50° and raw out. No buggy rides for another few days, I guess. I plan for it to leave home November 1 for winter storage. 

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Good With Ice Cream...

...preferably vanilla!

I found a zip-lock bag in the big freezer yesterday that was marked, "Four Honey Crisp—10/4/2020." I had sliced and dehydrated them, bagged and stored in the freezer and forgot all about them. Actually there is another bagful there as well. I brought them in and they sat on the counter teasing me about how I would use them after the work it took to preserve them.

I decided to make a gooey concoction to go with a bowl of vanilla ice cream. This is what I did: 

1. Rehydrated (took 2 hours)

2. Drained excess juice into a container 

3. Added some granulated sugar, cinnamon, nutmeg and lemon juice

4. Prepared crumble topping with brown sugar, flour, butter, salt

5. Lined baking pan with non-stick foil

6. Poured apple mixture into pan, along with some dehydrated black cherries I also found

7. Dumped crumble topping over all and spread around. Poured excess juice over top

8. Baked in oven one hour at 350°

9. Cut into 9 sections - ate one (plain) - stored 8 into one-cup containers and froze 

10. Did major cleanup of kitchen dishes and countertops

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Ooey Gooey! YUM!

Blooming and Baking

It's been only FIVE DAYS since the plant was given to me and now I know it will be white flowered! Amazing growth! No fragrances yet but I'm sure they will emit soon. I haven't even watered it yet!

This morning I baked an apple-raisin crisp. Good that I was able to share it! The apples were from a bag that was in the freezer. WHAT? Well, they were four large Honey Crisps that I had dehydrated for 7 hours on September 25, 2020. Recipe at bottom of page. I used an 8x11x2 inch release-lined OLD glass pan at 375° for 45 minutes instead of what the recipe suggested and I also added a few raisins.

I rehydrate the chips (and raisins) by pouring about 1 1/2 cups boiling water over them and let them soak in the bowl for about 45 minutes while I blend the topping ingredients. 

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Apple Crisp

4 Cups sliced apples (about 6 medium)

3/4 C packed brown sugar

1/2 C flour

1/2 C rolled oats (can substitute 1C graham cracker crumbs for flour and oats)

3/4 t cinnamon

3/4 t nutmeg

1/3 C soft butter

Heat oven 375°

Place sliced apples in greased square pan 8x8x2

Blend remaining ingredients until mixture is crumbly.

Spread over apples.

Bake 30-35 minutes until apples are tender and topping is golden brown. 

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This and That

Marinated salmon filets for dinner last night! With sautéed brussels sprouts too! Yum!

This morning I cut up the three very large remaining Cortland apples into chunks and bagged them in a gallon bag for the freezer. They will be used later on in the season for a pie or apple crisp . The owner at the orchard says she does this often and they will be just perfect after thawing for the bake. 

I had to put the Macoun apples in the refrigerator as the weather is too warm for them to keep well. I eat one a day!

Oh! and I made another spooky creation.

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Apples

For so many years in the past The Mister and I made large batches of applesauce for the freezer. He would cut them in quarters, I would core and cut them into pieces and put them in the large kettle. It took us all morning. Then they were cooked down and mashed until I deemed the consistency was perfect. The kettle was brought to the counter and the OLD Foley Food Mill was attached. As I ladled the hot stew into the mill, The Mister did the cranking. When the bowl under the mill was full, it was poured into another very large container until the milling and cranking and ladling and pouring was finally finished. A touch of cinnamon and nutmeg was added. The skins left on always made our applesauce be very pink in color and the flavor was outstanding. The resulting sauce was then ladled into jars and containers and two bowlfuls were saved out for us to have later when still warm. Cleaning up was my responsibility, but I never could have cut and milled so many apples by myself. We did a couple of batches every year!

This year I am just eating one a day and dehydrating the rest. No more applesauce. I do NOT use a corer but just my handy sharp knives. (Not as much waste.) The day has come to back off and it really is OK. Time moves on. 

Well that was only four and I have EIGHT more of these larger Cortlands to process! I shall finish this project in two more days. 

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APPLE Time!

I got four more 1/2 gallons of the wonderful cider from Jayne's Orchard this morning and now I'm set until next year. Just topped them off and, after they freeze, will re-cap and move them to the big freezer.  A friend generously took me to the orchard in the past and I got four 1/2 gallons then. Today a different friend took me there and she had a great time playing with the dogs. How could I not go for freshly picked and sorted apples? They are extra large this year! 

1/2 Peck Cortlands

1/2 Peck Macouns

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The link below is to the Orchard's Facebook page.

Explore the Orchard Store

A Beautiful Weekend

On Saturday my youngest son rode his bike here for a visit and we had a great ride-about around the lake on the golf car. Some difference between his motorcycle and driving my vehicle, but we went very slowly and really reminisced about the days when he lived here way back when... His first words were, "Ah! It still smells like cabin in here."

Today I recharged the golf car and took another ride and even ventured further out. I had to put on a really warm jacket, but the sun was shining and the air was fresh. As I looked down the lake from the north end, the clouds were amazing and beautiful.

Just around the corner I spied a cluster of mushrooms on a shady plot and couldn't resist taking a few shots. I took too many, narrowed it down to just these, and still can't decide which I like best.

As I continued around the lake and then down the road I turned onto a long private driveway. I spotted this old red barn on my right.

At the top of the long gravel drive is the home of friends and the old apple trees with their fruit took my eye.

I picked four! They might not be pretty but don't let appearance fool you! After posing for their picture, I ate one. Lots of juice and flavor, But - BUT! Look at the beautiful patterns on the skin!

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Last Hurrah for 2020

For apples, that is. Over the hills and on the road to Jayne's Orchard we went on this dreary day. The Orchard is closing Saturday and I just knew we could find some late apples such as Winesap and Empire. I also thought of the old fashioned Northern Spy apple that we always had at home when I was young. There weren't any there today. I don't even know if they grow them. 

How lucky to find some of the late variety Winesap! It has a tart, rich taste and, of course we shared one when we got home. These are sitting in the sink waiting for their vinegar bath before storage and/or processing.

Winesap

The Empires are crispy and sweet. They have a hybrid parentage of the Red Delicious and Macintosh. They are crispy and crunchy and will go fast. I just might keep them for having an apple a day! They, too are ready for their bath. You might ask, "Why a vinegar bath?" Well because my mother always did is my answer. I use three parts water and one part plain vinegar. I think it is supposed to kill bacteria. Don't know for sure, don't care. Will keep on bathing my apples before doing anything with them.

Empire

Oh I forgot to tell you how good they smell! The visual experience doesn't do them justice!

Apples & Cider

Well, our wonderful local orchard is open and ready to sell. The first cider is ready. We rode out there today. Our purchase wasn't huge but I do know how to space things so I don't get overwhelmed with apple projects. 

There were only three half gallons of cider left in the cooler when we arrived. We snatched them all. The supply I keep in our freezer lasts for all twelve months. That means we'll be getting more so there will be at least twelve out there! Each pressing is made from different varieties, therefore each batch of containers we buy has a different flavor. Golly it is soooooooooo delicious! 

We also brought home a 1/2 peck of Galas and 1/2 peck of Honey Crisps. There are 12 Galas and 11 Honey Crisps all washed (with a splash of white vinegar in the basin) and waiting to be processed and eaten. It's APPLE TIME!   First the photos - of course!

GALA

HONEY CRISP

GALA

HONEY CRISP

Summer Ended

When not a single hummingbird has sipped nectar from the feeder for two days, I knew they had left. That means that summer is truly over, even though we may have a few more warmer days. Soon it will be time to take out all of the plantings, cover the swing and golf cart and air conditioner. The propane heater and generator have already been serviced. The heat tapes for the water supply will be switched to "on." James will be covered with wood preservative and then sport his winter warm attire. We are ready for the change. I plan to nip a few of the Seedum stems with blossoms for an autumn display on the porch before everything is cut down and gone. They are not nearly as large nor as full as in past years. One has even moved away to start a new life in the woods! The good news is that the apple orchard is opening next week and we will start our usual projects. It is a nice autumn ride out to the farm. We buy 12 half gallons of freshly pressed cider - one for each month ahead. It freezes really well after we top off a bit from each jug. We will buy enough apples to make pies, applesauce, apple cakes and to dehydrate some. It will be nice to socialize with the owners and workers there. One day at a time is how we live our lives now - one day at a time. I have a turkey to roast. I'm looking forward to baking breads and cookies! The bread is a new challenge. Oatmeal bread, clay pot bread and others. More on that later. It will be fun - I think - and tasty!

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My, My, Apple Pie

I noticed that there was just one package of dehydrated apples left in the freezer. It was dated October 2017. Yes, I know they would have lasted much longer but we were hankering for pie, so....

I have used this simple recipe many times and it is a no-fail project. The Mister just had his daily mid-morning snack and kept smackin' his lips and ummmmmm-ing! A winner again!

I like like the no-muss, no-fuss aspect. I did add about 1/2 C of golden raisins, just because I had some on hand.
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Apple (Dried) Apple Pie

1 1/2 cup boiling water

1 1/2 cup dried apples

1/3 cup sugar

1 teaspoon cinnamon

1/4 teaspoon ground nutmeg

2 tablespoons butter, cut into small cubes

Pre-made, unbaked two-crust pie dough (available in your local grocer near pre-made cookie dough)

In a large bowl, pour boiling water over the dried apples and let soak for a few hours or until they rehydrate. Once rehydrated, add the sugar, cinnamon, and nutmeg. Stir until well combined.

Preheat your oven to 350 degrees. Line a 9-inch pie pan with the pie dough. Pour the apple mixture into the pie pan and add the small cubes of butter so that they are well distributed across the apple mixture. Cover the pie with the remaining pie dough. Using a fork or your fingers, press down the pie dough sides so that it forms a rippled crust.

Bake for 45 minutes. Remove from oven, let cool, and serve.

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I'll have to hydrate more apples this year. FOR SURE!