Thankfully, the cloud cover once again kept the temperature from going low enough to frost. But it has been chilly and rainy off and on today, a dreary fall day.Which made it a good day to take the Gala and Golden Supreme apples I got from Country Mist Orchard and turn them into applesauce. I started the endeavor a bit late, and finished up about midnight.
I made two batches: one with the Gala apples, using brown sugar; the other with the Golden Supreme, using granulated sugar. They both have a very nice flavor, with the Golden Supreme being slightly sweeter, yet mild. I made triple batches of the recipe for each of the two varieties, and ended up with 4 1/2 pints of each sauce. The recipe comes from the Betty Crocker Cookbook. I leave the skins on my apples for extra fiber and leave the apples somewhat chunky. I don't care for the completely smooth applesauce; it reminds
me too much of baby food.APPLESAUCE
4 med. apples
1/2 c. water
1/2 c. packed brown sugar or 1/3 to 1/2 c. granulated sugar
1/4 tsp. ground cinnamon
1/8 tsp. ground nutmeg
Heat apples and water to boiling over medium heat; reduce heat. Simmer uncovered, stirring occasionally to break up apples, until tender, 5 to 10 minutes. Stir in remaining ingredients. Heat to boiling; boil and stir one minute. About 3 cups.
In addition to the two batches of applesauce, I sliced up most of the recently picked okra and started the dehydrator. By tomorrow, I'll have lots of dehydrated okra slices for soups and stews this winter. I already have half a jar full (shown on top of the dehydrator). And no, I don't run my dehydrator with the jar sitting on top.
I'm also baking a loaf of 9-grain bread, which should be done by 2 a.m., about the time hubby gets home from his rock band gig. The kitchen is fully of that wonderful yeasty bread smell right now and is making me quite hungry!
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