Apples to Apples…to Apples

The apple: a basic fall fruit that can be used in such different ways! The apple lends itself to menus for breakfast, lunch, supper and of course, dessert.

Applesauce and chunks of apples blend well with hot cereals such as oatmeal. Apple butter and peanut butter on whole wheat toast makes an on-the-go breakfast treat.

Doctors have said for years that eating slowly helps with digestion and good weight maintenance. Eating whole apples with your lunch can be a good place to start. Slicing apples into your fresh salads adds crunch, flavor and texture.

Supper may seem like an odd time to use apples, but it is really a wonderful place to start:

Apple Beef Stew
2 pounds boneless beef chuck roast, cut into 1-inch cubes
2 tablespoons butter
2 medium Sweet onions, cut into wedges
2 tablespoons all-purpose flour
1/8 teaspoon Kosher salt
2 cups water
2 tablespoons apple juice
2 bay leaves
2 whole allspice
2 whole cloves
2 medium carrots, sliced
2 medium apples, peeled and cut into wedges

In a Dutch oven, over medium heat, brown beef in butter. Add onions; cook until lightly browned. Sprinkle with flour and salt. Gradually add water and apple juice. Bring to a boil; cook and stir for 2 minutes.

Place the bay leaves, allspice and cloves in a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag. Add to pan.

Reduce heat; cover and simmer for 1-1/2 hours or until meat is almost tender.

Add carrots and apples; cover and simmer 15 minutes longer or until the meat, carrots and apples are tender. Discard spice bag. Thicken if desired.

Candy Apples
Classic and fun, but these recipes need close adult supervision; the ingredients are very hot and can cause serious burns.

8 red apples with stick inserted in each
2 c. sugar
1 c. light corn syrup
1/2 c. water
1/4 c. red cinnamon candies
10 drops red food coloring

In 2 quart saucepan, mix sugar, corn syrup, and water. Boil – stirring constantly, to 250 degrees or until drops of syrup form hard, yet plastic ball in cold water. Add candies and cook to 285 degrees or until drops of syrup separate into hard, but not brittle threads in cold water. Remove from heat. Dunk apples in candy mixture. Let excess drip off and twirl to spread syrup smoothly. Cool on a lightly greased baking sheet. Makes 8 candy apples.

Variations: After coating each apple, quickly dip the end or press and swirl apples in shredded coconut, colored M&M’s, chopped nuts, granola or colored sprinkles.

Caramel Apples
1 cup butter
2 cups packed brown sugar
1 cup light corn syrup
1 (14 ounce) can sweetened condensed milk
2 teaspoons vanilla
8-10 wooden sticks
8-10 medium tart apples

Wash and dry the apples, removing any stems. Insert a wooden stick into the end of each apple.

Combine butter, brown sugar, corn syrup and milk in a heavy saucepan. Bring to a boil over medium-high heat. Boil for 30 to 40 minutes, or until syrup reaches 248 degrees (firm ball stage) on a candy thermometer.

Remove from heat and stir in vanilla. Dip each apple into the caramel mixture, swirling to coat. Set apples on wax paper to cool completely before serving.

Quick Microwave Caramel Apples
6 apples
6 wooden sticks
1 (14 oz) package of wrapped caramels
2 tablespoons milk

Wash and dry apples and remove stems. Insert a wooden stick into the end of each apple and set aside.

Place unwrapped caramels and milk in a microwave safe bowl. Microwave on high for 2 minutes, stirring once.

Swirl each apple in caramel mixture, then place on a well greased cookie sheet to cool and set.

Eating apples as a regular part of your diet is good way to add fiber and vitamins. Cooked or raw they make a crunchy sweet addition to your meals.