27 October 2010

What's on your plate? A is for Apple

In Northern CA we have this wonderful
place called Apple Hill.
Apple Hill is a crafters heaven and the good food,
apple beer and apple wine are not too bad either.

In honor of one of my favorite fall hot spots here are a
few Apple goodies for you.


Apple Crisp
1 cup flour
3 cup dry oatmeal
1 1/2 cup brown sugar
1 2/ tsp salt
3 tsp cinnamon
1 cup margarine, melted
1 gallon can apples

Mix thoroughly in medium pot flour, oatmeal, brown sugar, salt, and cinnamon. Add melted margarine and mix well. Mixture should be crumbly. Place large pot lid upside down in dutch oven and line with foil. Grease well with margarine. Add apples. Top with oatmeal mixture. Cover and place coals on bottom and top of oven in 1 to 3 ratio. Bake 1 hour. Serve warm. Peaches, pineapple, or cherries can be substuted for apples.

Caramel Apples
Makes 6 medium or 12 mini candy apples

Unsalted butter, for parchment paper
2 cups sugar
3/4 cup water
1/2 cup light corn syrup
1/2 teaspoon red food coloring, (optional)
6 medium apples, or 12 lady apples

Line a baking sheet with parchment paper; butter parchment, and set aside. In a medium heavy-bottomed saucepan, combine sugar, 3/4 cup water, corn syrup, and food coloring, if using. Bring to a boil over high heat; reduce heat to medium-high. Insert candy thermometer and continue to boil until temperature reaches between 300 degrees and 310 degrees (hard crack stage), about 20 minutes.

Meanwhile, insert a wooden stick into the top of each apple, pushing about halfway through; set aside. When mixture reaches temperature, immediately remove from heat. Working quickly, dip apples in sugar mixture until completely coated. Transfer to prepared baking sheet; allow to cool.

Low Cal Apple Pie
SERVING SIZE = 1 slice
Weight Watchers Points Value = 4 (WW Points)

4 medium apple(s), McIntosh, peeled and thinly sliced
3 Tbsp reduced-calorie margarine, chilled and cut up in small chunks
1 cup all-purpose flour
2 Tbsp water, or more if necessary
1/3 cup uncooked old fashioned oats
2 tsp sugar
1 Tbsp cornstarch
2 Tbsp reduced-calorie margarine, melted
5 Tbsp all-purpose flour
1/4 cup sugar
1/2 tsp ground cinnamon
2 Tbsp sugar
Preheat oven to 400ºF. Start by making the crust. First, in a large mixing bowl or a food processor, combine 2 teaspoons of sugar and 1 cup of flour. Add 3 tablespoons of chilled, reduced calorie margarine and process until mixture looks crumbly, like coarse meal. If you don’t have a food processor, just use your fingers. Then start to mix in cold water, one tablespoon at a time, and mix well forming a dough. Using a rolling pin, flatten dough in a circle a bit larger than a9-inch pie pan. Press dough into the bottom and up the sides of the pie pan.

Next, make the filling. To do this, combine 1/4 cup of sugar, apples, cinnamon and cornstarch in a large bowl; add in the apple slices and toss to coat. Place mixture in prepared piecrust.

Finally, make the topping by mixing 2 tablespoons of sugar, melted margarine, 5 tablespoons of flour, 2 tablespoons of sugar and oats in a small bowl; scatter over apples.

Bake for about 45 to 50 minutes or until crumbly topping is golden brown in color and apples are tender. Cool for at least a half hour before serving. Serves 8.

MMMMM ... they all look so yummy!
What to do first?