What can I do with a bag of mushy apples that I got at the grocery? I was very disappointed when I bit into the first one to discover that they were mushy. Apparently they hadn't been kept cold. They're not cooking apples--they're Red Delicious. Does anyone have an idea about how I can use them?
When the tides of life are against you
And the current upsets your boat
Don't think of things that might have been
Just lay on your back and float
Ed Norton 1954
I make applesauce in the slow cooker: peel the apples, cut into cubes, add 1 medium sliced banana, 1 cup raisins, 3/4 cup orange juice, 1/2 cup brown sugar, 1/4 cup honey, 1/4 cup butter, melted, 2 teaspoons pumpkin pie spce, 1 small lemon, cut into quarters and seeds removed, 1 envelope intant oatmeal (apple & cinnamom flavored) 1/2 cup boiling water. Combine all but the oatmeal and water in a slow cooker, cover and cook for 3 0r 4 hours on high. Remove lemon, mash the mixture, combine oatmeal and water, let stand for one minute, then stir into applesauce. Store in mason jars in the refrigerator... makes 5 1/2 cups
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♥ Judy Batson, Field Editor since 2009 ♥ Contest Winner, Country Woman, 2011♥ Fifteen published recipes**Meet me at the "Cooking for Two" forum and in Cook's Corner @ "What Are You Reading?" I am waiting to meet YOU!
This spiced apple bread recipe contains fresh chopped apples, raisins, chopped pecans, and spices.
In a bowl, combine flour, baking soda, salt, and spices. In a mixing bowl, combine sugar and oil. Beat in eggs and vanilla, then stir in chopped apples, raisins, and pecans. Add the dry ingredients and mix until well blended. Grease 2 9x5-inch loaf pans and line bottoms with waxed paper. Greased waxed paper. Pour batter into pans, smoothing the top with a spatula or spoon. Bake for 20 minutes at 325°. Pull out rack and sprinkle loaves with the cinnamon sugar mixture. Continue baking for 30 to 40 minutes, or until a wooden pick or cake tester inserted in center comes out clean.
Cool for 10 minutes; turn out onto a rack. Slice and serve or freeze.
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