Created by Clay in Motion, Inc.
Dave's favorite dessert is apple pie, specifically his mom's recipe for apple pie. After almost 47 years of marriage, I have come to agree with him -- her recipe is the best! For his birthday this year I had planned to make his favorite dessert, but you know how the best laid plans can sometimes go awry. So, I ended up making his second favorite apple dessert recipe. This is one we've enjoyed many times over the years, and it's as quick as it is delicious!
A little background before I give you the recipe. When our store was called "The Harvest Tree," we carried absolutely everything apple shaped we could find. One of the items was an apple shaped pie dish from Clay in Motion. The pie dish came with a recipe for Apple Torte, and it's wonderful. I divided the recipe in half, since it was just the two of us sharing it that night, so the pictures reflect a half recipe. I've listed the ingredients for the full recipe below. Although it makes it pretty, you don't have to have an apple shaped dish for this recipe -- any glass or ceramic pie dish will work! I like to core the apples, then slice them in rounds, but you could also slice them into wedges.
1 cup sugar
1 cup flour
1 egg, lightly beaten
4 tablespoons melted butter
1/2 tsp salt
1/2 tsp baking soda
1/2 tsp baking powder
1 tsp cinnamon
1 tsp vanilla extract
3 - 4 thinly sliced apples
1. Preheat oven to 350 degrees
2. Grease a ceramic or glass pie dish.
3. Mix all the ingredients together, except the apples.
4. Place the unpeeled, sliced apples in the pie dish, then drop heaping spoonfuls of thick dough on top of the slices.
5. Bake for 40 - 45 minutes. The apples should be soft and the crust golden.
6. Serve with ice cream or freshly made whipped cream.
Living in the beautiful Lake Chelan Valley has so many benefits, one being an abundance of fresh juicy apples. I am always excited to find recipes that feature apples. This delicious apple and carrot slaw is colorful, crunchy and very refreshing. It is also very quick and easy to make. I prefer to use two different varietals of apples to give it more dimension.
You don’t need any special kitchen tools to make this, a knife works well to cut the apple and the carrot into matchstick pieces. However, if you have a mandolin or a julienne slicer, it makes the job a little quicker. I begin by washing all of the ingredients and letting them drip dry on a fruit and veggie drying mat.
Then I assemble my mandolin to cut matchstick size pieces. I begin with the apples, skin on, and slice into matchstick pieces. Immediately after, I squeeze fresh lemon juice to prevent the apple from turning brown.
Next I cut the carrots into matchstick pieces – again, you can use a knife or you can find small bags of pre-cut matchstick carrots at most grocery stores. Add the carrots to the apples and then add the chives. For this task I like to use my of my favorite kitchen gadgets – herb scissors. This makes the job so quick and easy and it provides uniform pieces as well.
Once the apples, carrots, and chives are combined it is time to drizzle the White Balsamic vinegar over. I like to taste along the way to get the perfect flavor.
This slaw holds well over night but I prefer serving it soon after preparation. This can be made year round and is always enjoyed by all.
Apple Carrot Slaw
Place apples in large bowl and toss with lemon juice. Add carrots and chives and mix together. Drizzle White Balsamic and mix in.
Living in a resort community for 19 years has attracted family and friends to come visit. I love to cook and entertain, however because I work full time, I have had to come up with a few short cuts--especially when it comes to dessert. The Apple Cake mix from Canterbury Naturals is perfect for those occasions when I need a quick, tasty treat.
What you'll need:
1 box Apple Cake Mix
2 cups chopped apples (I prefer Fuji apples, unpeeled)
1 cup chopped walnuts
That's it! I know what you're thinking, "Where's the liquid?" The juicy apples will add all the needed moisture.
Preheat oven to 350 degrees. Combine all the ingredients and stir until blended. Spoon into an ungreased 8 x 8 baking dish. Bake for 45 - 55 minutes. Don't overbake!
For a breakfast treat, I take 1 tablespoon of butter and spread it all over the top of the cake while the cake is still hot out of the oven, then I sprinkle it with cinnamon sugar. For a dessert, I let the cake cool, and serve it with vanilla ice cream drizzled with chocolate sauce. Easy and delicious!
The Fuji apple is such a versatile variety. I love it for eating, baking and cooking--it has just the right amount of sweetness and crunch to be used in sweet and savory dishes. It's a great choice for apple pie, because it's sweet, juicy and firm enough to hold up during baking.
Three times per week, Dave and I have old fashioned oatmeal for breakfast. While it's cooking, I peel, core, and cube 2 fuji apples. I microwave them in a glass dish for 2 1/2 minutes, stirring every thirty seconds. Top the oatmeal with the cooked apples and chopped walnuts for a healthy and delicious breakfast!
If you're looking for an easy, healthy snack, this apple recipe is for you.
We've been using the Microwave Potato Chip maker by Mastrad for years. We love it for potato chips--all the crisp flavor of a potato chip without all the fat.
I thought I'd try it with a Fuji apple to see just how versatile the chip maker can be. First we cored the apple, then sliced it into thin rounds. The Mastrad Chip Maker actually comes with a handheld slicer, so that part was easy. It definitely helps to have all the slices the same thickness, that way they all cook at the same rate. Because they are slices so thin, we got about 40 slices from one apple!
Then, sprinkle the cinnamon on the apple slices, and just lay them on the cooking tray. Don't overlap the slices, or they won't cook properly. You may need to do a couple batches. Microwave for about 3 minutes. Times may vary depending on the strength of your microwave, so start with less time than you think.
These are delicious, and the chips had the flavor of apple pie. So, it's an easy snack, but also a healthy dessert! I'm having fun trying new fruits on my chip maker. Next, I think I'll try pear or mango to see how those turn out!
As I’ve stated in previous posts, apple harvest season in Central Washington smells delicious! In an attempt to capture the aroma of harvest in my own home, I turn to applesauce. Lots of people have a favorite applesauce recipe—from the very basic to very complex—and an opinion about which apples make the best sauce. Red or Green? Tart or Sweet? It’s all a matter of taste, and honestly, you can’t go too wrong with applesauce. Personally, I love to leave the skins on red delicious apples, and simmer them with a bit of sugar and a cinnamon stick. Not only does this make prep time a breeze—just quarter the apples, and throw them in the pot—but the skins impart a beautiful rosy color to the finished apple sauce.
What You’ll Need:
8 Large Red Apples or about 4 lbs
Juice of 1 lemon
1 cinnamon stick
2 Tablespoons Sugar or to taste
To The Stove!:
Quarter the apples, but don’t peel or core. Add them to a 5 quart pot. Add remaining ingredients. If the apples you’ve chosen are sweet, use less sugar--you can always add more sugar later.
Toss the apples with the lemon juice and sugar, add the cinnamon stick and cover. Bring to a simmer over medium heat. Uncover and stir occasionally until apples start to fall apart. Test by pressing on an apple with the back of a fork or spoon. The apple should collapse easily.
Remove from heat and discard the cinnamon stick. Pass the apples through a food mill to remove the skins and seeds. Taste it! If you like it sweeter, add more sugar. If you think it needs more cinnamon, sprinkle in ground cinnamon to taste.
I like to transfer my applesauce to jars and then just keep them in the refrigerator for snack time. If you’re making a lot, and want to store it in your pantry, you’ll need to process the applesauce in a water bath. Another great idea is to portion out the applesauce in small containers that are easy to grab for school or work lunches.
You don’t have to peel or core the apples, just quarter, and throw them in the pot with the rest of the ingredients.
Did you know that there are over 2,500 apple varieties grown in the United States and that all 50 States grow apples? It takes 4-5 years before an apple tree will bear fruit. Our State of Washington is the number 1 apple producer and over 50 percent of the red delicious apples are grown in our region of the Columbia Valley. It takes the energy of 50 leaves to produce one apple. One apple is 80 calories and a great source of fiber pectin with 5 grams of fiber! Eat the peel, 2/3 of the fiber and antioxidants come from the peel! The wax on the apple is made from natural ingredients.
Refrigerate! Refrigerate! Refrigerate!
Apples ripen 6-10 times faster at room temperature than if they were refrigerated.
We're lucky to have the opportunity to share our love of Washington Apples with you! We ship several varieties all over the country as gifts. An apple gift pack is a terrific, healthy gift that everyone will love. The grade of apples we ship are Washington Extra Fancy Premium which is the highest grade apple grown. The size of our apples is 88, which means there are 88 apples in one 40 pound box of apples. The higher the size number the smaller the apple is. There are actually apples that weigh almost 3 pounds. Our size is the perfect snack size.
The water and the climate of Lake Chelan and the Columbia River grow our nations most favorite apple, Red Delicious. We select Striped Red Delicious as they are more crunchy. It is the perfect mildly sweet apple in salads and eating out of your hand.
|Eastern Washington’s dry warm climate is exactly what grows a perfectly mellow and sweet Golden Delicious apple. We select “green” Golden Delicious in size 96. The “green” allows for longer storage. The Golden Delicious apple is a baking apple, great in salads and snacking all of which is why it is known as the all purpose apple.|
|Gala apples have a yellow background with pinkish orange stripes. The Gala apple has a sweet fragrance which you immediately taste with your first snappy crisp bite. Great salad and snacking apple.|
|Fuji apples are harvested in late fall when our weather helps develop its reddish pink color and superb flavor and texture. The Fuji apple is available all year long. It is abounding in juicy, sweet flavor and firm texture. A great baking, salad and snacking apple.|
|The Granny Smith apple is a beautiful green and is Washington states favorite pie bakers apple. The regions warm days and cool summer nights produce the apples tart, crunchy, crisp, juicy flavor. The Granny Smith Apple is excellent in baking, salads and for snacking.|
We live in what is called “Apple Country” and many of the folks who live here use all the varieties in making their pies, my personal favorite is the Fuji apple. Try a variety of apples for the best tasting pie.
Enjoy the flavor of our region, eat Washington Apples!