Apples: Johhn Appleseed’s Legacy

Johnny Appleseed (September 26, 1774 to March 18, 1845), born John Chapman, was an American pioneer nurseryman who introduced apple trees to large parts of Ohio, Indians, and Illinois. He became an American legend while still alive, largely because of his kind and generous ways, his great leadership in conservation and the symbolic importance he attributed to apples. (Source: Wikipedia)

I was in Brooklyn and Brighton Beach yesterday, visiting my youngest daughter, so I did not even think about going on her computer and just enjoyed the day. But I did work on an apple spice recipe that I hope to post later in the week. In the meantime, here is a list of my recipes from my recipe archives. I have reprinted two of them, since many of you may not have  been on my site before or are new readers. Apples are a wonderful fall food, so don’t forget to eat them out-of-hand and organic whenever possible.

Note: My book, The cover of my Johhny Alfalfa Sprout Handbook is based on Johnny Appleseed, because the book was written to spread the word of sprouts allover the world. Go to  My Books: https://www.menupause.info/index.php?cat=166

11/06 Apple-Cranberry Relish (V & GF)
11/06 Baked Apples (V & GF (See Recipe Reprint Below)
10/06 Chocolate Covered Apple Slices (V & GF) (If milk chocolate is not used)
11/06 Cranberry Applesauce (V & GF)  (See Recipe Reprint Below)
04/06 Applelicious Cookies (V) (If maple syrup, not honey, is used)
09/08 Apples & Honey (V)
04/09 Haroses (Passover Apple/Walnut/Raisin Dish) (V & GF)
11-12/08 Pearple Sauce 
(V & GF)

Baked Apples

 

This recipe first appeared in November 2006 and my younger daughter specifically asked me to make them when she comes for Thanksgiving.

 

Ingredients

3-4 baking apples (try Rome)
1/2 cup organic currants or organic raisins+
one cup water or juice
cinnamon

Directions

1. Soak currants or raisins in water or juice. While they are soaking, wash and core the apples. Place in a baking pan.
2. Stuff apples with drained currants. Sprinkle on cinnamon. Pour soaking water over apples and bake at 350 degrees until soft. Add more water during baking, if necessary, to prevent burning.
3. Serve warm with yogurt or cream or cranberry-apple relish (recipe below).
(For sweeter taste, pour a little maple syrup over the apples before serving or topping them with yogurt or cream.)

+When fruit is dried, water is removed and the ratio of pesticides to dried fruit increases, so I always purchase organic dried fruit.

 

Cranberry Applesauce

I posted this last November, and with Thanksgiving the next big family holiday, you may want to try this.

Ingredients

One-two organic, sweet apples (try Honeycrisp)
One cup whole organic cranberries
Cinnamon stick
Apple juice
Honey

Directions

1. Wash, cut, and core apples. Peel and cut into smaller pieces and place in a saucepan with cinnamon stick; add a small amount of water or apple juice (sweeter results).

2. Cook apples until soft, adding cranberries near the end.

3. Add a small amount of honey for sweetness.

If the apples are too chunky, mash the sauce with a fork or potato masher. For smoother sauce, place in blender on Pulse for a few seconds. Cool and serve.

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