Wash and core cooking apples. Place in baking dish. Fill center of each apple with brown sugar or granulated sugar. Place a thin pat of butter or margarine on top and sprinkle with cinnamon. Pour in water just to cover bottom of the baking dish. Bake at 350 degrees F. for 45-50 minutes, or until apples are tender. Cool. Serve with cream or whipped cream.
Alternates: Fill apples with raisins and sugar or with 1 Tbsp. honey and 1 Tbsp. slivered almonds. Bake as directed.
Dried apples will keep for years if properly stored. Core the apples and cut into medium-sized pieces. (Peeling is optional). Thread a large eyed needle with thick thread and string the apple pieces as you would beads or popcorn. Tie the string clothesline-fashion in your attic or near a chimney or stove. For drying apples you need a very hot, dry location. Let the apples hang in the hot dry area for 1-2 weeks or longer. Then pack them in airtight containers and store in a cool dry location.
Apples also can be dried in your oven at a very low temperature (125 degrees F. to 150 degrees F.) Spread the pieces or slices on cookie sheets for 6-8 hours. Turn them several times during drying.
To use dried apples for cooking, cover them with water and soak overnight. One pound of apples (dried) is approximately equal to four pounds of fresh apples.
Apple Butter Recipes
Three-Apple Apple Butter
- 1 pound unsalted butter
- 1 Granny Smith apple, quartered (with core and skin)
- 1 Winesap apple, quartered (with core and skin)
- 1 Macoun apple, quartered (with core and skin)
- Place all ingredients in a heavy, 4-quart saucepan and cook over medium low to medium heat.
- Simmer for about 30 minutes, lowering the heat as the apples cook and stirring occasionally.
- Force through a sieve or stainless steel strainer. Cool thoroughly and refrigerate, covered.
- Makes 50 ml (1 ¼ pints)
Preparation time: 45 minutes
Just Plain Good Homemade Apple Butter
- 1 ½ quarts apple cider
- 6 lbs. apples, quartered
- 3 cups sugar
- 1 Tbs. salt
- 2 Tbs. lemon juice
Cook cider in kettle over low heat for several hours until only half remains. Add apples and cook until tender. Put apples through sieve. Combine sieved apples, sugar, salt and lemon juice. Pour into a large baking pan and bake in 300 degree F. oven for 3-4 hours. Stir occasionally.
Not Just Another Apple Butter
- 5 lbs. apples, peeled and cored
- 7 ½ cups water
- 2 cups apple cider vinegar
- 1 – 2 cups brown sugar, or to taste
- 1 ½ tsp. cinnamon
- 1 tsp. ground cloves
- 1 tsp. allspice
- ½ tsp. nutmeg
Cut apples into thin slices and place in heavy saucepan with water and ¼ cup of the vinegar. Bring to a boil and cook for 20 minutes. Remove from heat and puree apples and water in a food processor or blender. Place remaining vinegar in a saucepan, boil and reduce to 1 cup. Add vinegar and remaining ingredients to pureed apples. Simmer gently for 30 minutes or until thickened.
Pour mixture into a glass baking dish. Bake in a 250 degree oven for 6 hours, stirring occasionally. Spoon into sterilized jars and heat seal or keep in the refrigerator until ready to use.