Apple Time

I wonder how many of you think like I do about apples, I mean the ones we have in our yard. I think of them like zucchini—when they produce there are a million of them. And believe me I have no idea what kind I have in my back yard, only that this year I want to make something with them before the squirrels get the best of them. This is our second home and the second apple tree. I have yet to walk out and even just pick one and eat it.

Maybe I’ll be adventurous and try making something with apples that is a little out of my comfort zone. I already know that I want to make a pie, apple crisp and maybe even try apple butter (I am sure there’s lots of sugar in that, hmm). But an adventure down the path of apple world sounds inviting. So that is what I did and came up with the two recipes I am sharing with you here. What I found was that there was a recipe from Guy Fieri. Ok, not to get way off the subject, but have any of you ever seen his shows on the food channel? This is a person that I actually watched compete for a position on the Food Network. I have to agree that they made the right choice.

He now has something like four different cooking shows on the Food Network, each completely different than the other. Ok, enough on the plugging. But he had the most unusual apple meal and also one of my favorite items to eat in the recipe, Yukon Potatoes, YUM! So I have that to share with you and then as I read over my article I realized that I had a comment about sugar. Something we should all look at I think, it just creeps up on you in many foods, and it is in EVERYTHING!! But I thought I should have a recipe that was fun and low or no sugar for those of you that want to try something different with apples. Hey I found a good one too. It comes from the ACTOS Type 2 diabetes site. By the way I LOVE sugar, don’t get me wrong, just ask my friend Mary C.

Adams’ Apple Mashed Potatoes

- 3 1/2 pounds baby Yukon gold potatoes, halved
- Kosher salt
- 8 to 10 garlic cloves
- Freshly cracked black pepper
- 1 tablespoon olive oil
- 1 1/2 cups half-and-half
- 3 tablespoons butter
- 2 Granny Smith apples, cored and diced

Preheat oven to 350 degrees F. Put the potatoes in a large pot and cover by 1-inch with cold water. Bring the water to a boil over high heat, add salt to taste, and cook until the potatoes are tender, about 20 minutes.

Meanwhile, create a boat shape out of aluminum foil and add the garlic cloves. Season with salt and pepper to taste, and drizzle with oil. Seal the foil and roast until the garlic is nicely caramelized, about 30 minutes.

Heat the half-and-half in a small saucepan over low heat until hot. Drain the potatoes and put them back into the pot. The heat from the pot will continue to dry out the potatoes. Add the half-and-half, butter and roasted garlic and mash. Fold in the apples and season to taste, with salt and pepper. Transfer to a serving bowl and serve.

Cranberry Apple Strudel

- Butter-flavored nonstick cooking spray
- 1 tablespoon margarine
- 1 tablespoon packed light brown sugar
- 2 medium Golden Delicious apples, peeled, cored, and diced
- 1/4 cup raisins
- 1 can (16 ounces) whole-berry cranberry sauce
- 6 sheets phyllo dough
- 3 tablespoons graham cracker crumbs, divided
- 1/4 cup almonds, toasted and chopped

Preheat oven to 375°F. Spray cookie sheet with cooking spray. Set aside.

Melt margarine in large saucepan over medium heat. Add brown sugar; bring to a boil. Add apples and raisins; cook 10 minutes or until apples can be easily pierced with fork. Remove from heat. Add cranberry sauce; mix well. Set aside.

Place 1 sheet of phyllo on a piece of parchment paper with narrow side farthest away. Spray phyllo with cooking spray; sprinkle 1-1/2 teaspoons graham cracker crumbs on phyllo. Overlap second sheet of phyllo over first sheet about 1 inch down from top. Spray with cooking spray; sprinkle with 1-1/2 teaspoons crumbs. Continue overlapping remaining phyllo sheets and crumbs, spraying with cooking spray between each layer.

Spoon cooled cranberry mixture into center of phyllo. Sprinkle chopped almonds over mixture. Fold bottom and sides of phyllo to cover mixture, forming an envelope. With floured hands, roll filled phyllo, jelly-roll fashion, to form strudel. Place strudel on prepared cookie sheet. Spray top with cooking spray. Make 8 diagonal cuts across top of strudel. Bake 12 to 15 minutes or until lightly browned. Cool on wire rack 30 minutes. Cut crosswise into 8 pieces

SO both of these recipes call for apples that I would have to go and purchase. I am really going to be adventurous and use my own off my tree. I could be in for a very big awaking I am sure. But the point was to use MY apples.

Well, until next week, eat well and stay safe.

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