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Learn about the
History and Legends of Apples
Buying Tips For Fruits
Apple Equivalents:
 1 large apple =
2 cups sliced or chopped = 1 1/2 cups finely chopped =1 1/4 cups grated =
3/4 cup sauce.
1 medium apple
= 1 1/3 cups sliced or chopped = 1 cup finely chopped = 3/4 cup grated = 1/2
cup sauce.
1 small apple =
3/4 cup sliced or chopped = 3/4 cup finely chopped = 1/2 cup grated = 1/3
cup sauce.
1 pound apples = 4 small apples or 3
medium apples or about 2 large apples
1 (9" or 10") pie = 2-1/2 pounds (4
to 5 large or 6 to 7 medium or 8 to 9 small apples)
Peck = 10-1/2 pounds
Bushel = 42 pounds (yields 20-24 quarts of applesauce)
Apple Tips:
To prevent discoloration of peeled
apples, place peeled slices in a pan of cold water to which a
pinch of salt has been added (for each whole apple peeled).
When making salads, dip apple
slices in fresh lemon juice to prevent slices from turning
brown.
Discoloration of aluminum utensils
can be removed just as effectively by boiling a number of apple
peelings in them as by the old method of boiling a little
vinegar in water.
Sprinkling salt on spilled juice
from apple pies in a hot oven will cause the juice to burn
crisply, making it easier to remove.
To peel apples, dip them quickly
in and out of boiling water. The skin will come off much more
readily.
Apple Nutritional Facts:
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Serving Size: 1
medium apple
Amount per
Serving |
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Calories 80 |
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|
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Total Fat 1g |
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Saturated Fat 0g |
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Cholesterol 0mg |
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Sodium 0mg |
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Potassium 170 mg |
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Total Carbohydrates 22g |
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Dietary Fiber 5g |
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Sugars 16g |
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Protein 0g |
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Apple Bake
This
is a very easy-to-make recipe. One that you can do at the last minute! I love my
cast-iron pans, and I'm always trying out new recipes in them.
Apple-Boursin Cheese Open Face Fingers -
Apple Butter -
Apple Biscuit Scones -
Apple Tea Toddy
These recipes are from Ellen
Easton's articles and recipes called
Tea Travels™.
Apple Cake with
Lemon Sauce
This wonderful recipe was shared with me by Cynthia Katz, food columnist
and cooking instructor, of Saskatchewan, Canada.
Apple Dumplings
My
mother used to make these for our family when I was young. My
father loved these dumplings, and they were such a
favorite for our family that we would make a whole meal of these dumplings.
Apple Pancake
The smell of the apples
cooking will drive you wild, let alone the taste of the pancake
after it is baked.
Burst Vanilla Apples
These are called
burst apples
because the apple quarters swell and begin to collapse, as if
exploded by some inner force.
California White Cheddar with Apples
This dish features a lush
combination of
white cheddar cheese,
sweet-tart apples, and spicy walnut conserve.
Curried Butternut Squash Soup
Serve this delightful soup at your next dinner party.
Frosted Apple Squares
Here is
something new and tasty to do with all those apples you picked at the orchard.
This treat tastes remarkable like an apple Danish; but unlike a Danish, it's
easy to make.
Grandma Hagerman's Apple
Pie
This is my Mother's, Dorothy Hagerman, apple pie recipe. It is so
good!
Ham and Apple Strata
This recipe is a perfect make-ahead meal
because it must be refrigerated for at least 6 hours. Just pop it in the oven
about an hour before brunch. It is so good that you will definitely get raves!
Northwest Apple Candy (Aplets)
Aplets are a delicious Northwest
candy that is made with gelatin, walnuts, and apples. Developed by two Armenian
men in the small town of Cashmere in eastern Washington state, Aplet
candies are considered a Northwest delicacy.
Stilton Blue Cheese Relish
This outstanding recipe was
shared with me by Kieran Sienkiewicz of Portland, Oregon.
Kieran is an outstanding cook and served this excellent relish with a smoked
pork tenderloin roast. On it's own, it also makes a wonderful salad or
an appetizer relish.
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