You are the apple of my eye. An apple a day keeps the doctor away. As American as apple pie
The apple enjoys a long, long history. Dating back to the 1800s, British royalty enjoyed, studied and procured apples. Dating back, just about as far as history travels, apples were a part of recorded events. Pomology, the science, of growing fruit has revealed - 2,500 - varieties of apples just in the USA. The average size of an orchard in the United States is 50 acres. The world enjoys 7,500 varieties of apples. Wow!
Picking your own apples continues to be a popular Bucks County activity. Styer’s Orchards is my personal favorite spot, but an important point to remember is to wait a bit, until the weather changes. During the warmer months, the apple trees are host to bees, and while bees are important to our ecosystem, they can make apple picking quite uncomfortable.
Cooking and baking with apples may be as popular as eating a fresh, crispy apple right off the tree. Some apples are sweeter than others, and those are best for baking. We enjoy applesauce, cake, pies, breads and pies. A nine-inch apple pies requires 2 pounds of apples. The most popular seasonings to use with apples are cinnamon, and nutmeg. On the more savory side, mint, rosemary and sage work well with recipes including apples. In the spice mixture “apple pie spice” there is cinnamon, nutmeg and allspice.
Savory recipes including apples are some of my favorite. Harvest meatballs and loaves, which I included below, is one to try. That was one of the last recipes my mom and I devised together. This recipe, for example, calls for Granny Smith apples, which are more tart than sweet. I included a recipe from mommyhatescooking.com which is a chicken and apple bake; not to be missed!!!!
Fall is just days away! “How about them apples...”
Baked Apples with Chicken
1 Lb. Boneless Chicken Tenders
1 Tbsp Unsalted Butter
2 Red Apples, Cored, Sliced
1/2 Sweet Onion, Chopped
1 Tsp Fresh Thyme
1/3 Cup Chicken Broth
3 Tbsp Cider Vinegar
1 Tbsp Olive Oil
Salt/Pepper to Taste
Preheat the oven to 400*.
Spray a skillet with non-stick cooking spray, place the butter in the skillet and warm up to medium-high heat.
Sear the tenders on both sides for about 3 minutes on each side.
Place the chicken tenders in a 9x13 baking dish sprayed with non-stick cooking spray.
Add in the apples and onion around the chicken, then top with the thyme.
Combine the broth, vinegar, and oil. Drizzle over the chicken.
Add salt/pepper to your preference.
Bake for 20-30 minutes or until the chicken is done at 165*.
Harvest Loaf (or meatballs)
1 lb. lean ground beef
½ c. sharp shredded cheddar cheese
2 granny smith apples, peeled, cored and shredded in a food processor
½ med. onion, processed with the apple
3 sticks of celery processed with apples and onions.
2 tbs. brown mustard
1 c. crispy rice cereal
1 tsp cinnamon
½ tsp sage
1 tsp salt
1.2 tsp pepper
1 tsp garlic powder
In a food processor, place the celery, onion and apple. Process until fine. Just before baking, mix the above ingredients in a bowl. Place the loaf or meatballs on a cookie sheet, lined with parchment, or sprayed with nonstick spray. Bake in the oven, 40 minutes for the loaf, or 25 minutes for the meatballs. The meatballs are great with a honey mustard sauce.
(Source: Cooking Light 1997)
1 3/4 cups sugar, divided
1/2 cup stick margarine, softened
1 teaspoon vanilla extract
6 ounces block-style fat-free cream
cheese, softened (about 3/4 cup)
2 large eggs
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
2 teaspoons ground cinnamon
3 cups chopped peeled Rome apple
(about 2 large)
How to Make It
Step 1 Preheat oven to 350°.
Step 2 Beat 1 1/2 cups sugar, margarine, vanilla, and cream cheese at medium speed of a mixer until well blended (about 4 minutes). Add eggs, 1 at a time, beating well after each addition. Combine flour, baking powder, and salt. Add flour mixture to creamed mixture, beating at low speed until blended.
Step 3 Combine 1/4 cup sugar and cinnamon. Combine 2 tablespoons cinnamon mixture and apple in a bowl, and stir apple mixture into batter. Pour batter into an 8-inch springform pan coated with cooking spray, and sprinkle with remaining cinnamon mixture.
Step 4 Bake at 350° for 1 hour and 15 minutes or until the cake pulls away from the sides of the pan. Cool the cake completely on a wire rack, and cut using g a serrated knife.