Fall brings wonderful apples, sweet potatoes, turnips and several varieties of collards and greens available to us here on the Eastern Shore. Patches of pumpkins and orchards of apples are prevalent in this area. Fall has always been my favorite season and today I have some great fall recipes to share.
Whenever fall rolls around, I am reminded of a 4-year-old boy in day care who always asked me to help him make his favorite applesauce. One day I stopped by to see Sean and the class was beginning to “cook.” I assigned myself to his group. On a piece of paper, he had written a recipe.
Wash four sweet apples, cut into quarter pieces and place in a saucepan. Add 1/2 cup water; sprinkle 1/2 tsp. cinnamon on top. Simmer with a cover on top until just tender, about 20 minutes. Let the children mash the cooked apples with a handheld potato masher. Cool and eat! Kids love to cook but make sure an adult is present.
HOMEMADE APPLE BUTTER
Boil 2 qts. apple cider until reduced to only 1 qt. Pare 4 qts. of apples and slice thin. Put the apples into the cider and cook slowly, stirring frequently, until it begins to thicken. Add 2 cups sugar, 2 cups dark corn syrup and 1 tsp. cinnamon. Continue to cook until thick enough to spread when cool. Seal in sterilized jars. Makes 5 to 6 pts.
COUNTRY APPLE DUMPLINGS
Preheat oven to 350 degrees. Grease a 9-by-13-in. baking dish. Cut two large Granny Smith apples into eight triangles and set aside. Unroll two 10-oz. cans of refrigerated crescent rolls into eight triangles. Roll each apple wedge in the crescent roll, stating at the smallest end. Pinch to seal so the dough is fully closed around the apple wedge and place in the baking dish. Melt 1 cup butter in a small pan and stir in 1-1/2 cups sugar and 1 tsp. cinnamon. Pour this mixture over the apple dumplings. Next pour one 12-oz. can of Mountain Dew over the apple dumplings. Bake for 35 to 45 minutes or until golden brown.