To celebrate National Apple Week, I have some delicious recipes that I would like to share. When it comes to apples, there are over 7,500 known varieties around the world! They are used for many different consumption methods including baking/cooking, cider production, vinegars and of course, eating fresh off of the tree! Did you know that apples originate from the rose family? Granny Smith would be my “go to”, when it comes to baking. They have a nice balance of sweet and sour, and hold up well in recipes, like pie. Apple recipes are not limited to cooler weather, and by clicking on the two photos below, you can find some delicious ideas for the warm weather as well! Happy Cooking!
- 5-1/2 pounds apples, peeled and finely chopped
- 4 cups sugar
- 2 to 3 teaspoons ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- Place apples in a 3-qt. slow cooker. Combine sugar, cinnamon, cloves
- and salt; pour over apples and mix well. Cover and cook on high for
- 1 hour.
- Reduce heat to low; cover and cook for 9-11 hours or until thickened
- and dark brown, stirring occasionally (stir more frequently as it
- thickens to prevent sticking).
- Uncover and cook on low 1 hour longer. If desired, stir with a wire
- whisk until smooth. Spoon into freezer containers, leaving 1/2-in.
- headspace. Cover and refrigerate or freeze. Yield: 4 pints.
- 1 teaspoon salt
- 3/4 teaspoon garlic powder
- 1/4 teaspoon pepper
- 1/8 teaspoon cayenne pepper
- 1 roasting chicken (6 to 7 pounds)
- 1 can (11-1/2 ounces) unsweetened apple juice
- 1/2 cup apple butter
- 1/4 cup barbecue sauce
- Combine the salt, garlic powder, pepper and cayenne; sprinkle over
- Prepare grill for indirect heat, using a drip pan. Pour half of the
- apple juice into another container and save for another use. With a
- can opener, poke additional holes in the top of the can. Holding the
- chicken with legs pointed down, lower chicken over the can so it
- fills the body cavity. Place chicken on grill rack over drip pan.
- Grill, covered, over indirect medium heat for 1-1/2 to 2 hours or
- until a thermometer reads 180°. Combine apple butter and
- barbecue sauce; baste chicken occasionally during the last 30
- minutes. Remove chicken from grill; cover and let stand for 10
- minutes. Remove chicken from can before carving. Yield: 6-8