nutmeg

A great way to cook with some of the apples picked fresh from the orchard is to make up some apple pie filling!  I like to make a large pot of it, make one pie and freeze the rest of the filling in containers to be thawed out and used for fresh, homemade pies later in the season!  It is super easy to do…my youngest son even helped me out with this one!

 

Ingredients

9 cups of peeled and thinly sliced apples

1 1/2 tbsp lemon juice

2 1/4 cups sugar

1/2 cup cornstarch

1 tsp cinnamon

1/2 tsp salt

1/8 tsp nutmeg

5 cups water

 

First, peel and slice your apples.  The number of apples you will need depends on the size of the apples you use.

Once all of your apples have been peeled and sliced, place them in a large bowl and coat them with the lemon juice to prevent browning.

Next, in a large soup pan, add the 5 cups of water.  Bring to a boil.

While waiting for the water to boil, mix the sugar, cornstarch, cinnamon, salt and nutmeg together in a bowl.

Once the water has begun to boil, slowly pour in the sugar mix, stirring constantly for 2 minutes.

Once the sugar mixture has boiled for 2 minutes, add the apple slices in – be careful not to just drop them in…you don’t want hot liquid splashing up!

Bring the apples to a boil, and then reduce the heat, cover and simmer for 5-6 minutes until the apples are cooked through.  While the apples are cooking, you can get your pie crust ready!

Slowly ladle in apples until you have filled your crust.  Reserve the remaining apples for freezing in containers.

I like to add a top crust.  Make sure you pinch around the sides and cut slits in the top of the pie to allow the heat to escape!

Bake in the oven for the time indicated on the pie crust wrapper – mine was 425 degrees for around 20 minutes.  Serve hot with a scoop of vanilla ice cream, or allow to cool and serve at room temperature!

Once the remaining apples have cooled, ladle them into freezer safe plastic containers to be used for future pies!  The apples can be stored up to 12 months.

 

Bulk Apple Pie Filling
Author:
Recipe type: Dessert
Serves: 8
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 9 cups of peeled and thinly sliced apples
  • 1½ tbsp lemon juice
  • 2¼ cups sugar
  • ½ cup cornstarch
  • 1 tsp cinnamon
  • ½ tsp salt
  • ⅛ tsp nutmeg
  • 5 cups water
Instructions
  1. First, peel and slice your apples. The number of apples you will need depends on the size of the apples you use.
  2. Once all of your apples have been peeled and sliced, place them in a large bowl and coat them with the lemon juice to prevent browning.
  3. Next, in a large soup pan, add the 5 cups of water. Bring to a boil.
  4. While waiting for the water to boil, mix the sugar, cornstarch, cinnamon, salt and nutmeg together in a bowl.
  5. Once the water has begun to boil, slowly pour in the sugar mix, stirring constantly for 2 minutes.
  6. Once the sugar mixture has boiled for 2 minutes, add the apple slices in – be careful not to just drop them in…you don’t want hot liquid splashing up!
  7. Bring the apples to a boil, and then reduce the heat, cover and simmer for 5-6 minutes until the apples are cooked through. While the apples are cooking, you can get your pie crust ready!
  8. Slowly ladle in apples until you have filled your crust. Reserve the remaining apples for freezing in containers.
  9. I like to add a top crust. Make sure you pinch around the sides and cut slits in the top of the pie to allow the heat to escape!
  10. Bake in the oven for the time indicated on the pie crust wrapper – mine was 425 degrees for around 20 minutes. Serve hot with a scoop of vanilla ice cream, or allow to cool and serve at room temperature!
  11. Once the remaining apples have cooled, ladle them into freezer safe plastic containers to be used for future pies! The apples can be stored up to 12 months.

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Fall is in the air!  With the change to cooler weather, the boys and I made our annual hike out to the mountain orchard to pick some apples!

   

We picked three bags FULL of apples – about 25 lbs of apples in all!  In season right now are Golden Delicious and Jonagold (which are a cross between a Golden Delicious and a Jonathan apple).  So, back home I am breaking out the apple recipes and the house smells delicious!  One of my favorites is Apple Raisin Spiced Bread.

 

Ingredients:

1 1/3 cups all purpose flour

3/4 tsp baking soda

1/2 tsp salt

1 tsp cinnamon

1/4 tsp ground nutmeg

1/4 tsp ground cloves

1 cup sugar

1/2 cup vegetable oil

2 eggs

1 tsp vanilla

2 cups chopped apples

1/2 cup raisins

1/2 cup pecans

2 tsp sugar mixed with 1/4 tsp cinnamon – topping

 

First, preheat the oven to 350 degrees.  Next, chop up two medium-large apples, which equals about 2 cups.

 In a large bowl, beat together the 2 eggs and the tsp of vanilla.  Then add the cup of sugar and the 1/2 cup oil and mix well.

Add the cut apples, raisins and pecans to the sugar mix and stir.

Now it is time to add the dry ingredients, including all spices.

Mix up well until all dry ingredients have been combined.

Pour the batter into individual loaf pans or into one large loaf pan.  Bake at 350 for approximately 30 minutes for mini loaves or 60 minutes for large loaf.

Once cooked through, remove from oven and baste with a little bit of melted butter.  Sprinkle the sugar/cinnamon mix over top to give a light coating.

Allow to cool and serve!  Makes a great quick breakfast or a healthy after school snack!

Any extras can be placed in individual resealable plastic bags and stored in the freezer for a later date.

Apple Raisin Spiced Bread
Author:
Recipe type: Bread
Serves: 8
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 1⅓ cups all purpose flour
  • ¾ tsp baking soda
  • ½ tsp salt
  • 1 tsp cinnamon
  • ¼ tsp ground nutmeg
  • ¼ tsp ground cloves
  • 1 cup sugar
  • ½ cup vegetable oil
  • 2 eggs
  • 1 tsp vanilla
  • 2 cups chopped apples
  • ½ cup raisins
  • ½ cup pecans
  • 2 tsp sugar mixed with ¼ tsp cinnamon - topping
Instructions
  1. First, preheat the oven to 350 degrees. Next, chop up two medium-large apples, which equals about 2 cups.
  2. In a large bowl, beat together the 2 eggs and the tsp of vanilla. Then add the cup of sugar and the ½ cup oil and mix well.
  3. Add the cut apples, raisins and pecans to the sugar mix and stir.
  4. Now it is time to add the dry ingredients, including all spices.
  5. Mix up well until all dry ingredients have been combined.
  6. Pour the batter into individual loaf pans or into one large loaf pan. Bake at 350 for approximately 30 minutes for mini loaves or 60 minutes for large loaf.
  7. Once cooked through, remove from oven and baste with a little bit of melted butter. Sprinkle the sugar/cinnamon mix over top to give a light coating.
  8. Allow to cool and serve! Makes a great quick breakfast or a healthy after school snack!
  9. Any extras can be placed in individual resealable plastic bags and stored in the freezer for a later date.

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Acorn Squash Bread

by Heather

in Bread

I LOVE the late summer, early fall vegetables!  One of my absolute favorites is the acorn squash!  It looks kind of like a small greenish/orange pumpkin.  Now, it can be a little bit intimidating when you see it in the grocery store, but this vegetable is versatile and super healthy.  One 1 cup serving of this vegetable gives you 145% of your daily value of vitamin A.  It also contains vitamin C, potassium, manganese, folate (folic acid), and it is a great source of fiber!  I love to eat Mashed Acorn Squash as a side dish substitute for sweet potatoes, and it also makes a super moist quick bread that smells AND tastes like pumpkin!

 

Ingredients:

1 cup cooked fresh acorn squash

1 3/4 cup flour

1 tsp baking soda

1 1/2 cups sugar

2 eggs – beaten

1/2 cup oil

3/4 tsp salt

1 tsp cinnamon

3/4 tsp nutmeg

1/4 tsp allspice

1/4 cup water

 

First, preheat the oven to 350 degrees.  Fill a 9×13 dish with about an inch deep of water.  Slice the acorn squash in half and then use a spoon to scoop out the seeds.

Place the two halves of squash cut side down into the baking dish, and place in the oven to bake for 1 hour.  Once the baking time is up, the squash should be soft and completely cooked through.  You will be able to scoop out the squash from the tough skin into a container.

You will need 1 cup of the fresh cooked squash for the bread recipe.  A larger squash can give you up to 4 times that amount.  I like to place 1 cup  measured amounts into freezer-ready containers to store for fresh cooked squash another time!  I also will use a large portion to make Mashed Acorn Squash as a side dish with another meal.

 

For the bread, you will need to leave the oven on at 350 degrees.  In a large bowl, combine the eggs, sugar and oil.

Next, you will add the dry ingredients and mix well.

Finally, add the 1 cup of acorn squash along with 1/4 cup of water and mix thoroughly.

Pour the bread mixture into greased loaf tins and bake in the oven for approximately 30 minutes.

Once done, allow the loaves to cool and serve!  Any leftovers can be placed in individual plastic resealable bags and stored in the freezer to have another day!

 

Acorn Squash Bread
Author:
Recipe type: Bread
Serves: 8
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 1 cup cooked fresh acorn squash
  • 1¾ cup flour
  • 1 tsp baking soda
  • 1½ cups sugar
  • 2 eggs - beaten
  • ½ cup oil
  • ¾ tsp salt
  • 1 tsp cinnamon
  • ¾ tsp nutmeg
  • ¼ tsp allspice
  • ¼ cup water
Instructions
  1. First, preheat the oven to 350 degrees.  Fill a 9x13 dish with about an inch deep of water.  Slice the acorn squash in half and then use a spoon to scoop out the seeds.
  2. Place the two halves of squash cut side down into the baking dish, and place in the oven to bake for 1 hour.  Once the baking time is up, the squash should be soft and completely cooked through.  You will be able to scoop out the squash from the tough skin into a container.
  3. You will need 1 cup of the fresh cooked squash for the bread recipe.  A larger squash can give you up to 4 times that amount.  I like to place 1 cup  measured amounts into freezer-ready containers to store for fresh cooked squash another time!  I also will use a large portion to make Mashed Acorn Squash as a side dish with another meal.
  4. For the bread, you will need to leave the oven on at 350 degrees.  In a large bowl, combine the eggs, sugar and oil.
  5. Next, you will add the dry ingredients and mix well.
  6. Finally, add the 1 cup of acorn squash along with ¼ cup of water and mix thoroughly.
  7. Pour the bread mixture into greased loaf tins and bake in the oven for approximately 30 minutes.
  8. Once done, allow the loaves to cool and serve!  Any leftovers can be placed in individual plastic resealable bags and stored in the freezer to have another day!

 

 

 

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I love, love, love homemade cookies with my boys!  My main problem with cookie recipes is that they usually yield 4-6 dozen.  Sure, you can half the recipe, but an even better idea is to make the full amount and freeze half of the dough for baking another day!  To get started you’ll need:

 

1 cup butter – softened

1 cup brown sugar

3/4 cup white sugar

1 1/2 cups all purpose flour

1 tsp salt

1 tsp baking soda

1/2 tsp nutmeg

1 tsp cinnamon

2 eggs

1 tbsp vanilla

3 cups oats

1 1/2 cups raisins

 

First, preheat the oven to 350 degrees.  Next, start by creaming together the butter and sugars.

After they have been mixed together well, add the vanilla and eggs.

Once they have been thoroughly blended, it is time to add the flour, baking soda, salt, cinnamon and nutmeg!

Your dough should be sticky and moist.  Next, add the oats to the dough.

After they have been mixed through, add the final ingredient…raisins!

Spray a cookie sheet and scoop out spoonfuls of the dough for baking.

Bake the first batch of cookies for 10-12 minutes or until a nice toasty brown color.  While the cookies are baking, gather up 1/2 of the remaining dough and form into a long cylinder.  Wrap the cylinder first in plastic wrap and then in aluminum foil.  This will go into the freezer for baking on another day!  All you will have to do is pull it out of the freezer, slice off pieces with a sharp knife and bake!

Pull the done cookies out of the oven and transfer to a cooling rack.

Once cooled, enjoy the fresh baked cookies with a glass of milk!

 

Oatmeal Raisin Cookies
Author:
Recipe type: Dessert
Serves: 24
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 1 cup butter - softened
  • 1 cup brown sugar
  • ¾ cup white sugar
  • 1½ cups all purpose flour
  • 1 tsp salt
  • 1 tsp baking soda
  • ½ tsp nutmeg
  • 1 tsp cinnamon
  • 2 eggs
  • 1 tbsp vanilla
  • 3 cups oats
  • 1½ cups raisins
Instructions
  1. First, preheat the oven to 350 degrees. Next, start by creaming together the butter and sugars.
  2. After they have been mixed together well, add the vanilla and eggs.
  3. Once they have been thoroughly blended, it is time to add the flour, baking soda, salt, cinnamon and nutmeg!
  4. Your dough should be sticky and moist. Next, add the oats to the dough.
  5. After they have been mixed through, add the final ingredient...raisins!
  6. Spray a cookie sheet and scoop out spoonfuls of the dough for baking.
  7. Bake the first batch of cookies for 10-12 minutes or until a nice toasty brown color. While the cookies are baking, gather up ½ of the remaining dough and form into a long cylinder. Wrap the cylinder first in plastic wrap and then in aluminum foil. This will go into the freezer for baking on another day! All you will have to do is pull it out of the freezer, slice off pieces with a sharp knife and bake!
  8. Pull the done cookies out of the oven and transfer to a cooling rack.
  9. Once cooled, enjoy the fresh baked cookies with a glass of milk!

 

 

 

 

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White Chocolate Chip Pumpkin Bread Loaves

I LOVE anything pumpkin!  I like it all year long, not just during the fall season.  I always keep my cabinets stocked with canned pumpkin!  This is a pretty simple quick bread recipe that has amazing flavor!   You will need: 2 cups of all purpose flour 2 tsp baking powder 1/2 tsp baking soda […]

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