It’s apple harvest time in Northern Wisconsin; time to have some serious family fun with the crunchy fruit that promises to keep the doctor away.
Primetime for apple picking varies depending on where you live in North America, though the season typically starts winding down for most areas by the end of October. That gives you several weeks to plan a fun-filled trip to the orchard, so that you can stock up on the kid-friendly fruit.
While we haven’t made our annual trip to the u-pick farm, our neighbor has and came back with a whopping 40 pounds of McIntosh, Empire, Gala, Honey Crisp and Fujis.
My 7-year-old says it’s an “apple-o-rama” in Kim’s kitchen.
I don’t doubt it.
Fortunately, apples are one of the most versatile foods out there. They can be eaten by themselves or added to sweet or savory dishes, like these:
APPLE TURNOVER
Ingredients for Dough:
2 cups flour
4 teaspoon baking powder
1/2 cup sugar
1/2 cup softened butter
2/3 cup milk
1 egg
Ingredients for Filling:
2 Granny Smith apples, chopped
1/4 cup pecans, chopped
Cinnamon
Sugar
Melted butter
Directions:
Preheat oven to 350 degrees.
For Dough: Combine flour, baking powder and sugar. Cut in 1/2 cup softened butter. Whisk together milk and egg. Add to butter and flour mixture.
For Filling: Chop apples into small pieces. Brush dough with melted butter before covering with apple mixture. Combine with cinnamon, sugar, pecans, and spread across dough. Roll into log shape.
Bake until golden brown. Time will vary with thickness of dough and size of apple pieces.
Remove from oven and top with more cinnamon and sugar or ice cream if desired.
APPLESAUCE MEATLOAF
Ingredients:
2 pounds ground beef
1 cup breadcrumbs
1 cup applesauce
1/2 teaspoon sage
1 teaspoon salt
1/2 cup ketchup
1/2 teaspoon black pepper
1/4 teaspoon garlic salt
1/4 teaspoon seasoning salt
Directions:
Preheat oven to 350 degrees.
Grease a 9-inch by 5-inch loaf pan.
Mix all ingredients together thoroughly. Place mixture in pan and bake for 90 minutes.
Remove from oven and drain excess fat before serving.
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