HomeMy WebLinkAboutThe Goderich Signal-Star, 1983-09-28, Page 71Sink your teeth
into these apples
During apple -picking time, nothing tastes better than the
juicy crunch of an apple while you're sitting on a branch of
an apple tree...except maybe those same apples after
they've been prepared into one of the recipes included
below.
At 70 calories each, an apple adds bulk, vitamins and
minerals to the diet and aids digestion. Over 30 varieties of
apples are available in Canada which are delicious whether
you munch them, bake them or process them.
Crisp and juicy with a firm texture, the best eating aRples
are McIntosh, Spartan. and Red and Golden Delicious.
When baking, Spy, Ida Red, Rome and Golden Delicious
apples are good because they hold their shape well. They
are also good for stewing, frying, and making dumplings or
crisps.
Gravenstein apples mash easily and therefore make good
sauce. Because they stay white when cut, Cortland apples
are especially good for salads an . raw garnishes.
The apple processing industry ' uses many varieties,
includinS Greening, McIntosh and Newtown to make pure
apple juice, applesauce and apple pie filling. Sometimes
two or three varieties are. mixed to produce a special flavor.
Apples are ripe on tttario trees with the Quinte and
Jerseymac apples from the middle of. August, to January
with the Golden Delicious and ldared. Take advantage of
Ontario apples to try the following recipes.
WALDORF SALAD
2 cups unpealed chopped apples
1 T. lemon juice
1 cup diced celery
1 cup grapes, halved, seeded (optional)
1/2 cup coarsed chopped walnuts
1/a cup mayonnaise
3 tbsp. sour cream
Lettuce leaves
In large bowl, toss apples in lemon juice. Add celery,
grapes, and nuts. In a small mixing bowl, combine
mayonnaise with sour cream, blending well. Pour over
fruit, tossing gently to mix. Serve in lettuce cup.
on Powell
APPLE CINNAMON PUFFS
2 c. all-purpose flour, divided
1 pkg. active dry yeast
6 T. sugar, divided
1/7 t. salt
' c. warm water
1/. c. vegetable oil
1 egg
1 c. chopped apple
3 T. butter, melted
1 t. cinnamon
In large mixing bowl, combine 1 c. flour, yeast, 2 T. sugar,
and salt; ink .well. Add warm water and oil to flour mixture.
Add egg. Blend at low speed until moistened. Beat 3
minutes at medium speed By hand, gradually stir in apples
and rest of flour. Batter should be soft. Spoon into
well -greased muffin tins. Cover. Let rise in warm place until
doubled, 45-60 minutes. Bake at 375°F for 15-20 minutes.
Buns should be golden brown. Combine remaining 'h c.
sugar and cinnamon. Dip tops of hot rolls into melted
butter, then into sugar -cinnamon mixture. Serve warm.
Makes 12 rolls.
Mr. R. McKay
Apple bobbing downtown at last year's Ciderfest.
BAKED APPLES IN ORANGE SAUCE
6 lg. baking apples
lh c. sifted flour
�• c. brown sugar
' c. butter or margarine
'/i t. cinnamon
'/.. c. water
1/2 c. orange. juice or sherry
1/1 t. grated orange juice or sherry
1/9 t. grated orange rind or sherry
Pare and core apples. Combine next four in.gredient6. Fill
cavities with crumbs. Sprinkle remaining crumbs over tops;
add water and rind and juice or sherry. Bake at 350°F until
apples are tender. Vicki Sudyk
5 apples
1/2 T. butter
1 cup sugar
Cinnamon
2 eggs •-
Cook apples until they get soft. Mash them and add butter,
sugar, eggs, and cinnamon. Bake at 300°F in a shallow. pie
tin until golden brown. Dianne Batkin
APPLE OMELET
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