Didn't I tell you? Guess what? You can WIN it!! This is the prize for the next May Arts contest!! I'm loving those gold trees and that chevron stripe and I think I neeeeeed that red and taupe stripe. Nuts...I can't play...but you can! Details will be up soon on Facebook.
Ok, now for Foodie Friday....
I love fall...the temperature cools just a bit, the leaves turn gorgeous shades of yellow, red and orange and the new crop of crisp, crunchy, sweet, tart apples are ready for the picking.
Today's Foodie Friday is a recipe I've used for over 40 years...it's so easy and so good you may never buy applesauce in a jar again. It can be served warm...that's how I like mine or chilled, for breakfast, lunch or dinner or added to your favorite apple recipes. I have an Applesauce Cake recipe I'll share with you later that I use this in but for now...enjoy this
6 large cooking apples (I double this recipe)
1 c. boiling water
1/8 t. salt
1 t. lemon juice
1/2 t. grated lemon peel
1/4 t. ground cinnamon
1/8 t. ground nutmeg
1/2 - 1 c. sugar
Note: I use a variety of apples in my applesauce. If you use a very tart apple, you may need to add up to a full cup of sugar. Feel free to adjust to your family's taste. I also add pears to the apples if I happen to have them....yum!
Wash, peel, and core apples. Cut them into thick slices. Want to see how I do it? Easy, peasy...
In a 4 qt. saucepan, combine apples, boiling water, and salt. Cover tightly and cook over moderately low heat until apples are cooked through. Add a little more water, if necessary, to keep apples from sticking to pan.
The cooking time will vary depending on the variety of apples used. One way to tell if they're cooked through is to stir the apples vigorously. They will chunk easily.
Once apples are cooked, stir in lemon juice, peel, and spices. Add sugar to taste, stirring until sugar is dissolved.
Serve warm or chilled.
You can see how far the apples cooked down. Apple Perfection!