Crock Pot Applesauce

 

Ingredients

• 3 pounds Honeycrisp apples, peeled, cored and cut into thick slices (about 12 medium apples)
• 1/3 cup lightly packed light brown sugar
• 1 1/4 teaspoon apple pie spice

1. Combine all ingredients in the slow cooker and cook on high for 5 hours.
2. If you prefer a slightly chunky applesauce as pictured simply stir and mash the apples with a large spoon.
3. If you prefer smooth applesauce, transfer the cooled applesauce to a blender or food processor and puree until smooth.
4. Store applesauce in an airtight container within the refrigerator or freeze for up to 6 months.

Or Braeburn apples

Caramel Apple Pork

• 4 (3/4 inch) thick pork chops
• 1 teaspoon vegetable oil
• 2 tablespoons brown sugar
• salt and pepper to taste
• 1/8 teaspoon ground cinnamon

• 1/8 teaspoon ground nutmeg
• 2 tablespoons unsalted butter

  365 Everyday Value® Organic Butter

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• 2 tart apples - peeled, cored and sliced
• 3 tablespoons pecans (optional)
• Add all ingredients to list

Directions

Add a notePrint

• Prep
  20 m
• Cook
  25 m
• Ready In
  45 m

1. Preheat oven to 175 degrees F (80 degrees C). Place a medium dish in the oven to warm.
2. Heat a large skillet over medium-high heat. Brush chops lightly with oil and place in hot pan. Cook for 5 to 6 minutes, turning occasionally, or until done. Transfer to the warm dish, and keep warm in the preheated oven.
3. In a small bowl, combine brown sugar, salt and pepper, cinnamon and nutmeg. Add butter to skillet, and stir in brown sugar mixture and apples. Cover and cook until apples are just tender. Remove apples with a slotted spoon and arrange on top of chops. Keep warm in the preheated oven.
4. Continue cooking sauce uncovered in skillet, until thickened slightly. Spoon sauce over apples and chops. Sprinkle with pecans.

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Pork Chops with Apple Cider Glaze

An incredibly simple and delicious pork chop recipe for the fall.

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Footnotes

• Tip
• Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 262 calories; 16 g fat; 17.1 g carbohydrates; 13.8 g protein; 48 mg cholesterol; 27 mg sodium. Full nutrition

Little House On The Prairie Apple Pie

“After dinner, Mama baked extra corn bread and rolled out pie crusts. Rose peeled enough apples for two pies, being careful to keep the peels thin so nothing would go to waste.”

– Little House on Rocky Ridge

Now you can make your own apple pie, just like Rose!

To make the crust, you will need:
2½ Cups white flour
2 Tablespoons sugar
½ Cup cold butter, broken into small pieces
5 Tablespoons cold vegetable shortening
8 Tablespoons ice water
Mixing bowl
9″ Pie plate
Saran Wrap

1. Measure the flour, sugar, and salt together. Stir to combine.
2. Add the chilled butter pieces and shortening to the bowl. Cut them in with a pastry cutter or knife. Don’t overmix them.
3. Add the ice water. Mix until the dough holds together. (Add more water if necessary.)
4. Turn the dough onto a lightly floured surface, knead it together, then divide in half.
5. Flatten each half into a disk, wrap in saran wrap, and chill for at least an hour.
6. Roll out one of the disks on a lightly floured surface until you have a circle that’s about twelve inches in diameter.
7. Put the circle of dough in a nine-inch pie plate, trimming any extra dough from the edges with a sharp knife.
8. Return it to the refrigerator until you are ready to add the filling.
9. Add filling (see below).

To make the filling you will need:
1/3 to 2/3 Cup sugar
¼ Cup all-purpose flour
½ Teaspoon ground nutmeg
½ Teaspoon ground cinnamon
Pinch of salt
8 Medium sized apples (a medium apple = about 1 cup)
2 Tablespoon margarine
Mixing bowl

1. Heat oven to 425 degrees.
2. Peel, core, and slice the apples. Try to keep the size of the slices even.
3. Mix sugar, flour, nutmeg, cinnamon, and salt in a large bowl.
4. Stir in the apples.
5. Pour the filling into the pie-crust lined plate. Dot filling with margarine.
6. Roll out the second ball of dough and cover top. Use a fork or your fingers to pinch the edges together. Cut a couple of slits in the top.
7. Bake 40–50 minutes, or until the crust is brown and juice begins to bubble through the slits in the crust.

https://www.littlehousebooks.com/recipes/apple-pie/

Sweet Potato Apple and Chickpea Empanadas

Ingredients

• For the Dough
• 1 cup whole milk
• 3/4 cups shortening
• 1 tablespoon butter
• 1 package active dry yeast
• 2 1/2 - 3 cups all-purpose flour
• For the Filling
• 2 cups sweet potatoes, peeled and chopped
• 1 cup apples, peeled and chopped
• 1/2 cup coconut milk
• 2 garlic cloves, minced
• 1 1/2 tsp. curry powder
• 1 cup cooked chickpeas, rinsed and drained
• 2 tsp. shredded Parmesan cheese
• 2 tsp. fresh cilantro, roughly chopped
• 1 1/2 tsp. extra-virgin olive oil
• 1/2 tsp. ground nutmeg
• 1/2 tsp. salt
• 1/4 tsp. red pepper flakes
• For Finishing
• 1 egg
• 1 tsp. water
• About 2 tablespoons shredded Parmesan cheese

Instructions

1. Make the dough. In a small saucepan, bring the milk to a simmer. Pour the heated milk into the bowl of your stand mixer and add the shortening and butter. Let everything sit for 10-15 minutes, until the fats have melted and the liquid has cooled to 105-115 degrees Fahrenheit. Stir in the yeast and let everything sit for another 10 minutes.
2. After 10 minutes, start mixing with the dough hook attachment on low speed. Gradually add in 2 1/2 cups of the flour. Once the flour is incorporated, beat the dough on medium speed for 5 minutes. The dough should be smooth and elastic. If the dough is sticky, add in another 1-2 tablespoons of flour. Using your hands, shape the dough into a ball and then place it back in your mixing bowl. Cover the bowl loosely with a towel. Let the dough rise in a warm spot in your house until it has doubled in size, about 35-45 minutes.
3. While the dough is rising, make the filling. In a medium saucepan, combine the sweet potatoes, apples, coconut milk, garlic and curry powder. Bring to a boil, then reduce the heat to maintain a simmer. Cook, covered, for about 12-15 minutes. The potatoes and apples should be very soft. Remove from the heat. Pour off any remaining liquid you may have. Then lightly mash the mixture with a fork. Fold in the remaining ingredients. Set aside.
4. Pre-heat your oven to 425 degrees. In a small bowl, beat together the egg and the water. Line two baking sheets with parchment paper and set aside.
5. Punch down the risen dough. On a well floured surface, roll the dough out into a long, thin log. Then cut the dough into 22 equal-sized pieces. Working with just a couple of pieces at a time, shape the dough pieces into balls. Then roll them out into 3 1/2- to 4-inch circles. Prick the surface of the dough with a fork, then brush the edges with the egg wash. Place a rounded tablespoon of the filling in the center of each dough round. Fold the dough in half and press the edges together, first with your fingers and then with the tines of a fork. Transfer the empanadas to your parchment-paper lined baking sheet. Continue working until all the empanadas have been formed.
6. Bake the empanadas in your pre-heated oven for 15 minutes. Remove from the oven and brush the tops with the egg wash. Then sprinkle with some of the shredded Parmesan cheese. Return the empanadas to your oven and bake for another 3 minutes, until the tops are golden brown and the cheese has melted . Remove from the oven and let the empanadas cool slightly on their baking sheets.
7. Using a spatula, transfer the empanadas to a serving platter. Enjoy while still warm.
8. Empanadas are best when eaten fresh from the oven. But they can be stored in an airtight container in your refrigerator for 1-2 days and re-heated before serving.

Caramel Apple Hand Pies

• 1 large apple, Granny Smith or Gala preferred
• 1 tbs lemon juice
• 1 tbs sugar
• ½ tsp cinnamon
• 1/8 tsp nutmeg
• 1/8 tsp sea salt
• generous pinch of allspice (approx. 1/16th tsp)
• ¼ cup caramel sauce
• 1 refrigerated pie crust (or prepared homemade pie dough)
• 1 egg, lightly beaten
• Sugar crystals to sprinkle on top

1. Preheat oven to 425°F
2. Peel and core apple. Then cut into 8 wedges.
3. Toss the apple slices in lemon juice to coat.
4. Add sugar, salt and spices to the apples, and mix until coated.
5. Line a large baking sheet with parchment paper.
6. Unroll pie crust on a lightly floured surface, and cut out eight 4″ rounds.
7. Arrange the dough rounds on the parchment. and put an apple slice on each slightly to one side. Top apple with a tsp of caramel sauce.
8. Fold over the dough and crimp edges to seal.
9. Brush with beaten egg and sprinkle sugar crystals on top.
10. Brush the tops of each mini-pie with egg and sprinkle with sugar if desired.
11. Bake for 10-12 minutes or until golden brown. Allow to cool slightly.
12. Optional: Drizzle extra caramel sauce on top of each hand pie before serving.