An apple a day keeps the doctor away…


unless you add a half pound of butter, 2 eggs, flour and bake at 350 degrees for 40 minutes!

Which is what’s been happening in my house for the last month…

My parents have an apple orchard on their 5 acres of land.  And this was a banner year for fruit grown in New England!

I told them to unload their delicious bounty on me and as you can see from the photo above, they took me literally.  I’ve been eating them for breakfast, and baking apple this and apple that nearly every day for the past month!  Wow, have I eaten some yummy apple desserts!

Now if only I had a cider press in our garage…mmmmmm.

One of the classic recipes using freshly picked apples of any kind, is homemade applesauce.  Everyone loves applesauce; babies, kids, and adults (pork chops & applesauce, anyone?). It’s easy to cook and can be altered to work for any age!

Here’s the greatest applesauce recipe you’ll ever come across:

Use 1, 2 or 3 varieties of apple in your sauce. Gently bruised, banged up, shriveled and older apples work perfectly. Pick 12 medium-large. Peel, core and chop.
Add 1 cup of water.
Bring to a gentle boil over medium-low heat, stirring occasionally.
Turn off heat when apples are easily ‘smushed’… is that even a word? I love it…with the back of the spoon. About 10 minutes or so.
Using a potato masher, now start ‘smushing’ them!
Add 1 cup of sugar.
Add 1 teaspoon cinnamon.
Looking yummy! Now you determine the consistency…it can be stored away as is if you like your applesauce a little more chunky, or…
If you’re like me, you’ll love it silky smooth! Puree in blender till chunks disappear.
Soooo good! And it’ll thicken as it sits in the refrigerator. If it lasts long enough to make it in there…

Yield = 6 Cups

If making for baby food:
Omit sugar and cinnamon. The apples themselves offer enough sweetness for a baby and are full of fiber & vitamin C. Just don’t cook too far past the 10 minute mark, so that you retain all the nutrients!

The recipe above is fit for my 4-year-old with enough sugar in it so that she’s excited to eat it and thinks it’s a treat.
I, however, prefer my applesauce sweeter.  My recipe uses 1 1/2 cups sugar and 1 1/2 teaspoons cinnamon.  Try this smeared on a buttered english muffin for breakfast and you’ll never go back to peanut butter again!

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