COOKED APPLES
Make and share this Cooked Apples recipe from Food.com.
Provided by bmcnichol
Categories Dessert
Time 35m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Combine all ingredients in a saucepan.
- Simmer until apples are tender.
- Serve hot or cold.
Nutrition Facts : Calories 113.2, Fat 0.3, SaturatedFat 0.1, Sodium 2.1, Carbohydrate 29.5, Fiber 4.4, Sugar 23.2, Protein 0.5
SLOW-COOKED BAKED APPLES
OH MY! It is apple season here and what a recipe to have. While you are cooking, canning, reading a book, listening to music, dancing, what better way then to make in the crockpot? Bonus- YOUR house smells divine! (Cookbook Swap 2008, ALSKANN)
Provided by Chef1MOM-Connie
Categories Dessert
Time 1h20m
Yield 4-5 serving(s)
Number Of Ingredients 7
Steps:
- Scoop out center of each apple and and leave cavity about 1/2 in from bottom.
- Peel top of apples down about 1 in and brush lemon juice on top.
- In bowl, combine craisins, pecans, brown sugar, cinnamon, and butter. Spoon mixture into apple cavities.
- Pour 1/2 c water in sprayed crockpot and arrange apples inside.
- Cover and cook on low 1-3 hrs or until tender.
- Serve warm or room temperature with carmel ice cream topping.
- (Serving over ice cream is optional and recommended).
Nutrition Facts : Calories 479.7, Fat 21.8, SaturatedFat 8.2, Cholesterol 30.5, Sodium 115, Carbohydrate 76.2, Fiber 6.4, Sugar 66.1, Protein 1.9
APPLE BABY FOOD
Apple puree is a wonderful first food for baby. Use a sweeter variety of apple instead of a tart variety so that you don't need to add any sugar.
Provided by Anonymous
Categories Everyday Cooking
Time 35m
Yield 15
Number Of Ingredients 1
Steps:
- Place apples in a large saucepan and just barely cover with water. Simmer over medium-low heat until apples are tender, 15 to 20 minutes.
- Remove cooked apples with a slotted spoon and place in a food processor or blender; puree until smooth. Allow to cool before serving.
Nutrition Facts : Calories 28.7 calories, Carbohydrate 7.6 g, Fat 0.1 g, Fiber 1.3 g, Protein 0.1 g, Sodium 0.6 mg, Sugar 5.7 g
CANNING APPLES FOR FOOD STORAGE
Canning apples is a great way to preserve the fresh flavor to enjoy throughout the year. Learn how to home can plain apples slices, quarters, or chunks for your food storage shelves.
Provided by Grow a Good Life
Categories Canning
Time 1h
Number Of Ingredients 3
Steps:
- Wash your jars, lids, screw bands, and canning tools in hot soapy water. Rinse thoroughly to remove all suds. Set aside to air dry on a clean kitchen towel.
- Place the canning rack into water bath canner, place jars in the canner, and add water to cover. Bring the canner to a simmer (180˚F) for 10 minutes, and keep hot until you are ready to fill them.
- Add the sugar and water to the large saucepan and bring to a boil over medium-high heat to dissolve sugar, keep warm.
- To prevent browning, dip the peeled and sliced apples into a lemon water bath as you work. Fill a large bowl with about a gallon of cold water and 1/2 cup of lemon juice (or use Fruit Fresh).
- Wash the apples well under clean, running water. Peel, core, and cut the apples into halves, quarters, or slices. Add the apple pieces to the prepared lemon bath as you work.
- Drain the apples and add them to the sugar-syrup pot. Cover the pot, raise the heat, and bring the pot to a boil, and boil for 5 minutes. Reduce the heat to low and fill the jars.
- Spread a towel on the counter. Use your jar lifter to remove a warm jar from canner, drain the water into the canner, and place on the towel. Keep the rest of the jars in the canner so they stay hot.
- Use your canning funnel and ladle, to fill the warm jars with hot apples and top off with the syrup leaving 1/2-inch headspace.
- Run you bubble popper through the apples to release air bubbles, and wipe jar rim with a clean, damp kitchen towel.
- Place a lid on the jar, and screw the metal band down fingertip tight. Place the jar back into the canner, and repeat with the remaining jars.
- Once all the jars are in canner, adjust the water level to two inches above the tops.
- Cover the canner and bring to boil over high heat. Once water boils vigorously, process pints and quarts for 20 minutes at altitudes of less than 1,000 ft. Adjust processing time for your altitude if necessary. (see notes below)
- When processing time is complete, turn off the heat and allow the canner to cool down and settle for about 5 minutes.
- Lay a dry towel on the counter. Remove the cover by tilting lid away from you so that steam does not burn your face.
- Use the jar lifter to remove the jars from canner and place on the towel. Keep upright, and don't tighten bands or check the seals yet. Let the jars sit undisturbed for 12 to 24-hours to cool.
- After the jars have cooled for at least 12 hours, check to be sure lids have sealed by pushing on the center of the lid. The lid should not pop up. If the lid flexes up and down, it did not seal. Refrigerate jar and use up within a few days.
- Remove the screw on bands and wash the jars. Label, date, and store your jars in a cool, dark place and use within 12-18 months. Yields about 9 pint of apples.
Nutrition Facts : ServingSize 0.5 cup, Calories 90 kcal, Carbohydrate 23 g, Protein 0.5 g, Fat 0.3 g, Sodium 2 mg, Fiber 4 g, Sugar 17 g
COOKED APPLES
Steps:
- Core and quarter apples (do not peel). In a large heavy saucepan combine all ingredients and bring to a boil, covered, over high heat. As soon as ingredients begin to boil, lower heat to a simmer. Simmer apples, covered, for 20 minutes. Remove pan from heat and let apples stand, covered, for 10 minutes before serving.
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