Tuesday, September 29, 2009

An Apple A Day

This my friends is a "Honeybear Honeycrisp" apple.
Today we will be checking out some trivia on a fall
favorite---The Apple.
Interesting apple facts:
The crabapple is the only apple native to North
America.
Two lbs. of apples make a 9'' pie.
The Apple Blossom is the state flower of Michigan.
The Pilgrims planted the first US apple trees in the
Massachusetts Bay Colony.
Apples are a member of the rose family.
The largest apple picked weighed in at three lbs.
A peck of apples weighs 10.5 lbs.
A bushel of apples weighs about 42 lbs. and will
yield 20-24 Qts of applesauce.
It takes 36 apples to create one gallon of apple
cider.
6 amazing uses for apples:
The next time you roast a chicken, stuff an
apple inside the chicken-when finished throw
away the apple and you'll have a nice juicy
chicken.
To extend the life of a store bought/homemade
cake, store with 1/2 an apple-this helps maintain
the cakes moisture longer.
Do you have green tomatoes? Quickly ripen them
by placing them and an already ripe apple in a
paper bag for a couple of days. Ratio: 6 maters
to 1 apple.
If your soup or stew is too salty, simply drop a few
apple (or potato) wedges in your pot- after cooking
for about 10 mins remove the wedges.
Is your brown sugar hard? Mine always is. :)
If so, place an apple wedge and the brown sugar
hunk in a ziplock baggie and put in a dry place
for a day or two.
For a centerpiece--use a corer to carve a hole
3/4 of the way down into a pair of large apples-
I think I would wipe the edges with lemon to keep
from browning then insert tall candles and
surround the apples with your choice of decorative
elements. Now you have a country feel to your
fall table.
Last but not least---Apple Recipes!!
Dippn' Apples--
1 8 oz. pkg of cream cheese, 1 C of brown sugar,
packed. A 1/2 C chopped dry roasted peanuts
(optional) and 1 tsp. vanilla. Cream all together.
Serve with...you guessed it...Apples.
Pan Fried Apple Slices--
2 red cooking apples--cored and sliced into 1/2"
wedges, 2 T butter, softened and 1/2 C apple jelly.
In a pan over medium heat, cook the apples in the
butter for 7-9 minutes or until they are crisp tender.
Turn once during cooking. Stir in the jelly; heat
through. Serve with ham or pancakes.
All Time Fav--
APPLE PIE with ice cream YUM!!!!!!!!!!!!!
Enjoy!!
~Keep on Dreaming~

6 comments:

  1. Can never get enough apple anything. Great tidbits. TY for sharing.

    Terry needs prayers & support @
    terrytreasures.blogspot.com. Her hubby was in a terrible accident.

    Have a lovely autumn week. TTFN ~ Marydon

    ReplyDelete
  2. I love apples, I have an apple kitchen. :) thanks for sharing those apple facts :)

    ReplyDelete
  3. Honeycrisps are very good. My son loves them. I like that idea about putting one inside a roasting chicken. Yum.

    My mom used to make this amazing crabapple jelly. Ah...youth. I wanted to go pick apples then. :-)

    Thanks for sharing!

    ReplyDelete
  4. Interesting apple post. I love Golden Delicious apples. My mom always made fried apples out of Jonathon's. That's one of my favorite things she cooks. Twyla

    ReplyDelete
  5. I love apples and the answers to questions I've been pondering for years. Now I know how many pounds a peck is. :o)

    You have yourself a lovely Fall day, God bless!!!

    ReplyDelete
  6. Ha! What fun! Love all of your apple facts/tips, especially the one about keeping a cake moist - I'm gonna use that one for sure!!

    :) T

    ReplyDelete

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