Recipe Traditions 2009-2011
Since I made a post withs some yummy recipes in a couple falls ago, before I ever even had a Cricut- before I really even had a blog–I thought it would be fun to share that post, along with the pictures from this year at the same orchard. (Beware- this post will be long and have several pictures)
2009- A trip to the Orchard is always fun–and we always seem to have more apples than we know what to do with! This year it was a little cold, so we started off our trip with some hot chocolate and caramel apples. The kids got to play in the corn, and had a great time! We went to a chemistry show where Alexis got to be the, “lovely assistant,” we pretended to be the 3 little pigs, we jumped on a huge air pillow, we slid down a very long slide–and we picked LOTS OF APPLES!
Thankfully. with the help from my PC peeler/corer– we were able to quickly start making yummy apple treats. Kyle joined in the fun, and made a caramel apple crisp– while the kids helped me peel and chop apples for Apple Butter and Applesauce.
The Apple Butter, was a crock-pot version recipe, that I adapted. I loved the day-long simmering method–because it was easy, and it made the house smell amazing. The applesauce we made was a pot on the stove, version–but also turned out yummy.
We did the same things at the orchard, making those traditions really stick- I like being able to see traditions started in our little family. This year, Jaxen slid down the slide all by himself, which he wouldn’t even do last year. He was also tall enough to jump on the big jumping pillow without any hesitation from seeing all the ‘big kids’ As we watched him this year, I flashed back to him, 2 year old, barely able to stand up with all the other kids jumping–and me going out to hold his little hands to jump with him. Neither of the kids needed me this year.
With the years, my kids have gotten bigger and more independent and the little orchard has gotten bigger and a little more commercial A front porch with rocking chairs, has been replaced with glass sliding doors, and checkout lanes. All of these changes, make me a little sad, and make me long for the ‘good ol’ days,’ which was coincidentally just 2 years ago. It seems when you have children, an eternity of changes is held in just a year- that seems to last a minute.
Here are the kids this year:
This year I followed the same recipe for the Apple Butter–which is best served warm– :
(this year, like the years before- I had some good help! They’re never too young to help in the kitchen!)
- 5 1/2 pounds apples – peeled, cored and finely chopped ( I used my apple peeler/corer and vidalia chopper)
- 1 cups sugar
- 2 cup brown sugar
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground cloves
- dash or two of salt
Place apples in a slow cooker. Combine sugar, cinnamon, cloves and salt; pour over apples and mix well.
Cover and cook on high for 1 hour. Reduce heat to low; cover and cook for 9-11 hours or until thickened and dark brown, stirring occasionally (stir more frequently as it thickens to prevent sticking). Uncover and cook on low 1 hour longer. Blend with hand mixer, or something similar. Spoon into freezer containers, leaving 1/2-in. headspace (important, one of my containers leaked out overnight). Cover and refrigerate.
I still warm up my apple butter before serving it, because I think it tastes best this way.
I peeled, cored and chopped several apples and put them in a pot. (approx 3 lbs) I covered them just enough with water, and turned on the heat. I let them simmer until apples were tender– about 15-20 minutes. Squirt about 1 Tb of lemon juice on top, add a little sugar, depending on how sweet you like it– and then blend in a blender til desired consistency. I only added 1/4 cup of sugar, but some people would prefer to add much more. Chill.
I served this for dinner with my Truffle Pot Roast and the kids just gobbled it up– adding just a little cinnamon to the tops of their servings.
Here is the Post Roast Recipe from 2009
5 green onions
Caribbean Jerk Seasoning
Cut potatoes, carrots and green onions in small pieces, and place in crock pot.
Sear meat in a frying pan to give it color and then add beef to the crock pot.
Pour beef broth in, about 1/2 way up the beef. Add 2 cloves of garlic or 1 teaspoon of garlic, Add a tablespoon of shallots, 2 teaspoons of onion powder, and a couple shakes of caribbean jerk seasoning. Finally add white truffle oil–1 teaspoon should be PLENTY.
Cook on high 4-5 hours.
Use some of the cooked broth to make a gravy in a pan with cornstarch and a little more beef broth if needed.
This year I did not have green onions, or shallots- so I just substituted those for a medium sized yellow onion, and omitted the onion powder. I used 2 garlic cloves and Espresso Rub instead of Carribean Jerk- So you can see you can change the ingredients around to fit your kitchen and tastes!
Unlike other years- there was no roast left, to make shredded bbq sandwiches for tomorrow. Guess my kids’ appetites have increased as well!
A new addition to my 1st Baking/Cooking day of Fall:
6-8 apples peeled, cored and sliced
1 stick of unsalted butter
2 T flour
1/4 cup water
1/2 cup of white sugar
1/2 cup of brown sugar
I usually make my own crust- but Mr. Pink picked up crust at the store this morning–so I knew that was his hint that he wanted a pie–and it gave me a quicker way to make it!
Place bottom crust, pile in apples, Melt butter in pan and add other 4 ingredients- simmer. Cut up top crust to make lattice top, and then pour mixture over top- Bake at 425 for 15 minutes and then at 350 for 45 minutes.
Slice, add ice cream and serve!