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I have spent the last 2 hours reading your newsletter and wonderful recipes. I have already printed a whole bunch I want to try. I love them because they are using ingredients one has on hand. I love that and just wanted you to know how much we appreciate all your hard work in putting together this newsletter. Thank you very much.


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       Volume I - October 23, 2007

The Many Faces of
The Humble Apple

by Alice Osborne

To ripen peaches, pears, or avocadoes, place them in a brown paper bag along with an apple. The apple gives off a gas that speeds the ripening of the other fruit. Check on the bag contents every day, because this ripening happens quickly.

Try this apple recipe...

Shirley’s Apple Crisp

4 C pared and sliced apples
1 tsp cinnamon
½ tsp salt
¼ C water
¾ C sifted flour
1 C sugar OR packed brown sugar
1/3 C butter
Cream (whipped and sweetened, if preferred)

Combine apple, cinnamon, salt and water. Spread in buttered 8 inch square pan. In bowl, combine flour and sugar; cut in butter until crumbly. Sprinkle over apples. Bake at 350º for about 40 min. Serve warm with cream.

Yield: 6 servings.

  Download this recipe.


Applesauce Drop Cookies

¾ C butter
1 C packed brown sugar
1 egg
½ C applesauce
2 ¼ C sifted flour
½ tsp salt
½ tsp soda
¾ tsp cinnamon
¼ tsp cloves
1 C raisins
½ C chopped nuts

Cream butter and sugar. Stir in egg; mix well. Add applesauce. Sift dry ingredients; stir in. Mix in raisins and nuts. Drop by teaspoonfuls onto greased cookie sheet. Bake at 375º for 10 to 12 min.

Yield: 4 dozen cake-like cookies.

  Download this recipe.


Apple Butter

5 lbs apples (about 15 medium)
4 C water or apple cider
4-5 C sugar
2 tsp cinnamon
½ tsp cloves
¼ tsp allspice
¼ tsp salt
Lemon juice, if needed

Prepare Apple Pulp:
Wash and quarter apples but do not peel; measure 4 quarts. Place in saucepan; add water or cider. Bring water boil; reduce heat and simmer until apples are tender and soft, 20-30 min. Press through food mill or fine sieve.

Make Apple Butter:
Stir remaining ingredients into apple pulp. Taste; add lemon juice, adjust sugar and spices as desired. Bring to boil; reduce heat and simmer until thick, about 45-60 min. Stir frequently to prevent scorching. To test butter, place a spoonful on a plate; when no rim of liquid separates around the edge, it is done. Pour apple butter into clean hot jars to within ¼ inch of top. Adjust lids; process in boiling water bath, 10 min. for pints or quarts. Yield: About 8 cups.

Baked Apple Butter:
Spoon butter into large shallow pan. Bake at 275º for 5-6 hours or until thick as desired; stir every half hour. Pour into hot jars; adjust lids. Process 15 min.

  Download this recipe.

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