I made this stuff up! Cooking with Mimi

Apple Salad

So no picture for this but trust me it's good. I made it for Kelly's baby shower but originally had a similar salad at Blue Heron at the coast. So I tweaked this recipe to make it more like I wanted it.

Apple Salad

• 4 honeycrisp apples, cored and chopped
• 1/4 cup pecans, toasted
• 1/4 cup dried cranberries
• 1/4 cup chopped dried cherries
• 1 (8 ounce) container vanilla greek yogurt
• 1/4 cup honey
• 1-2 tsp cinnamon

In a medium bowl, stir together the apples, almonds, cranberries, cherries, cinnamon, honey and yogurt until evenly coated. Depending on the apples you are using you may want to add a bit more sugar or honey to meet your taste. Enjoy!

 

Apple Butter

Here's the recipe I use for my apple butter. I sauce my apples before I start and just cook it until it's reduced to about half in the crockpot. I freeze it in containers when it's done.

Apple Butter

1 day | 1 hour prep

6 1/2 pint bottles

• apple (enough to over fill slow cooker or 4 quart crock pot)
• 1/2 cup vinegar
• 3 cups white sugar
• 1 cup brown sugar
• 3 teaspoons ground cinnamon
• 1/4 teaspoon ground cloves

1. Peel, core and slice enough apples to fill a 4-quart slow cooker or crock pot so full that the lid will not go down over it.
2. Add vinegar; cook for 18 hours.
3. If crock pot is fast cooking, cook on high for 10 hours, stirring occasionally.
4. Add white sugar, brown sugar, cinnamon and cloves.
5. Put into blender to blend it like apple butter. Mix all together and cook 4 more hours.

Apple Pie Filling

With all the apples we were given I needed some new recipes besides applesauce this year. I tried apple pie filling for the freezer and this turned out beautifully. I lined a pie plate with foil and saran wrap and then dumped the filling in so it would freeze in the shape of the pie plate and be an easy pie when I needed it. This would be wonderful on pancakes or crepes or dutch babies also.

Freezer Apple Pie Filling

1 hour | 20 min prep

SERVES 32 , 4 pies

• 16 cups apples, peeled and thinly sliced
• 4 tablespoons lemon juice
• 4 cups white sugar
• 1 cup cornstarch
• 4 teaspoons ground cinnamon
• 1 teaspoon ground nutmeg
• 1 teaspoon salt
• 8 cups water

1. In a large bowl, toss apples with lemon juice and set aside.
2. Pour water into a Dutch oven over medium heat. Combine sugar, cornstarch, cinnamon, salt and nutmeg. Add to water, stir well, and bring to a boil. Boil for 2 minutes, stirring constantly.
3. Add apples and return to a boil. Reduce heat, cover and simmer until apples are tender, about 6 to 8 minutes. Cool for 30 minutes.
4. Ladle into 4 freezer containers or gallon freezer bags, leaving 1/2 inch headspace. Cool at room temperature no longer than 1 1/2 hours.
5. Seal and freeze. Can be stored for up to 12 months.
6. You can also make pies right away.