This has been a great year for apples at our house.
We have 3 big apple trees. I can’t even remember what type they are- it’s been so many years since we planted them! But they are bit on the tart side, making them delicious for eating and making applesauce!
Some years they don’t do so well and some years, like this year, we get a bumper crop. We choose not to use pesticides on them. We’d probably get better yields if we did, but we don’t want the chemicals.
Last week, I canned 24 pints of applesauce!
Today we’re having pork barbecue for supper, so I made up a fresh batch for supper to go along with it. It’s cooking in the crock pot now.
So let me tell you how to make Applesauce, both ways- Canned and in the Crock pot:
It’s a good idea to have plenty on hand for hungry bellies throughout the summer!
Sometimes it’s hard to think up something new or different for snack time. You know there are plenty of options, but your mind goes blank when you are trying to make up your grocery list. (or does that only happen to me?!)
So, let’s have a little fun with it- Snack Ideas from A to Z to give you a little inspiration!
Ants on a Log (celery with peanut butter and raisins)
Banana Smoothie (1/2 cup sliced banana, 1/4 cup nonfat vanilla yogurt, and a handful of ice blended until smooth)
My daughter Grace makes this sauce every summer with fresh tomatoes from our garden, and we look forward to using it all year long.
28 oz. skinned and crushed tomatoes (We usually puree in blender.) (Skin tomatoes easily by first plunging in boiling water until skins just begin to crack and peel. Then plunge into a clean sink full of ice water. Skins will slide off easily with a knife.)
Our garden is doing great this year. A few weeks ago we enjoyed our much-anticipated, first tomatoes of the season!
Here is an easy lunch I look forward to every summer: Tomatoes stuffed with egg salad, using eggs from our own chickens. Yum! Easy and good for you! (you could also fill them with tuna salad instead of the eggs)
This is a recipe that Laura makes. Delicious and nutritious!
2 C. whole oats
2 C. Rice Krispy cereal
1/4 C. flax seed
1/2 C. honey
1/2 C. brown sugar
1/2 C peanut butter
1 C. mix-ins (mini chocolate chips, dried fruit, etc…)
Note from Laura: “I cut the sugar and chocolate chips in half, and you couldn’t tell the difference! Also added a little extra flax to increase the fiber.”
In a large bowl, mix together the oats, cereal, and flax. Set aside. In a medium saucepan, combine the honey and sugar. Stir over medium heat until sugar completely dissolves. Once dissolved remove from heat and add the peanut butter. Add to oats mixture and add mix-ins of your choice. Pour immediately into waxed paper lined 9 x 13 pan. Press firmly into pan to an even thickness. Cool completely, then cut into bars. Store in an airtight container.
Great for anything from a cookout to Christmas dinner, or “just because”, this recipe has a great combination of flavors, and looks quite elegant in a glass serving bowl!
1 can (20 oz) crushed pineapple
2 pkg. raspberry jello
1 can whole berry cranberry sauce
1 apple chopped
2/3 c. chopped walnuts or pecans
1 can mandarin oranges
Drain pineapple reserving juice. Add enough cold water to juice to measure 3 cups. Pour into saucepan. Bring to boil and remove from heat. Add dry jello mixes. Stir 2 minutes. Stir in cranberry sauce. Pour into large bowl. Refrigerate 1 ½ hours or until slightly thickened. Stir in pineapple, apple, oranges, and nuts. Refrigerate until firm.Make sure to keep an eye out for more sneak peeks into our updated and revised cookbook (soon to make an appearance)!~Kelley