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Apples, apples and more apples

I was so excited to get two big bags full of crispy, juicy apples from some good friends over the weekend. I got busy and started peeling and slicing the apples to use in various recipes. I first filled my crockpot with apples to make applesauce. I added about a half of cup of water, and about 3/4 cup of brown sugar and cooked the apples until tender on high. I then slightly mashed them with the potato masher and filled pint jars with the mixture. I cooked them in my canner for about 15 minutes to seal the jars. It’s a delicious, easy way to make homemade applesauce. The house was filled with the comforting aroma of Sour Cream Apple Pie baking in the oven and applesauce simmering in the crockpot as I continued to fill freezer bags with apples for the freezer.

Paradise Sour Cream Apple Pie

1 9-inch unbaked pie crust

3 cups chopped peeled apples, use a firm apple like Haralsons, Jonathan or Winesaps

2 eggs

1 cup sour cream

1 cup sugar

2 tablespoons flour

1 teaspoon vanilla

1/4 teaspoon salt


1/4 cup brown sugar

3 tablespoons cold butter or margarine

4 tablespoons flour

1 teaspoon cinnamon

In large bowl, beat eggs. Add sour cream and stir in sugar, two tablespoons flour, vanilla and salt. Stir in apples. Pour into unbaked pie shell. Bake at 425 degrees for 15 minutes. Meanwhile combine brown sugar and remaining four tablespoons flour, butter and cinnamon in a food processor. Sprinkle over apples. Return to oven, turn oven to 350 degrees and bake pie another 45 minutes. Serve warm or refrigerate until ready to serve.

Good Ol’ Apple Pie

1 cup sugar

1/3 cup flour

3 tablespoons butter or margarine

4 cups peeled, sliced apples

1 teaspoon cinnamon

2 9-inch unbaked pie crusts

Process sugar, flour and butter together and put half in bottom of unbaked 9-inch crust. Add sliced apples and sprinkle remaining sugar-flour mixture over them. Sprinkle with cinnamon. Fold top crust in half and position over the apples. Crimp the edges to seal and trim excess dough. Sprinkle with sugar. Cut vents by piercing with a sharp knife. Bake at 425 degrees for 15 minutes. Reduce heat to 350 degrees and bake for 45 minutes.

Moist Apple Muffins

YIELDS: 1-1/2 dozen muffins

1-1/2 cups flour

1-1/2 teaspoon baking soda

3/4 teaspoon salt

1/2 teaspoon ground nutmeg

2 eggs

1 cup, plus 2 tablespoon sugar

1/3 cup vegetable oil

2 cups diced peeled apples

1-1/2 cups chopped walnuts

3/4 cup flaked coconut

In a large bowl, combine the flour, baking soda, salt and nutmeg. In another bowl, beat eggs, sugar and oil. Stir in apples, nuts and coconut. Stir into dry ingredients just until moistened. Fill 18 greased muffin cups 3/4 full. Bake at 350 degrees for 25-30 minutes. Cool in pan 10 minutes before removing to a wire rack.

GARY’S TIP: To remove coffee or tea stains from your mugs, fill them with hot water and add a bit of bleach. Wait a few minutes, then wash and your mugs will come clean.

FOOD FOR THOUGHT: He was a bold man who first swallowed an oyster. King James 1