Eat An Apple a Day–In Many Ways!

Fall and winter months, we are fortunate to have an abundance of apples and pears. We store them in our cold room in the basement and they keep over the winter months.

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Fall and wintertime months , we are fortunate to have an copiousness of orchard apple tree and pears . My father - in - law like to drive up to Frederick , Maryland , and buy apples at the orchard there and brings us back a udder or basketful . We have local orchards just down the road , too . We store the apples in our cold room in the basement and they keep over the wintertime months .

I love a crisp apple – never maudlin – with both tart and fragrance , lean towards red - skinned diverseness . My personal favorites are Nittany , Honey Crisp and Stayman Winesaps , which make a rosy - hued applesauce . I do n’t prefer green Malus pumila , except maybe in pies with a lot of sweetener add — I gauge they are too sharp-worded for me .

Sure , we rust lots of apples out of hand or slice , and pears too . However , our family favorite is homemade trumpery . It is good quick just after it is made , at elbow room temperature , and moth-eaten from the fridge . If we have time and an copiousness all at once , we make sauce and can it . However , mostly I make a mess just about every hebdomad or two during cold weather . It is well-situated , can be done while you are doing other matter in the kitchen , and it make the house smell wonderful .

I like rubbish on bungalow cheese or with yogurt for breakfast accompany by goner with nut butter . It is a very pleasant and companionable flavor combination . It is good on oatmeal , pancakes and waffles . Applesauce is a outstanding bite food all on its own . It can be used in muffin and patty and on gingerbread and is very well on vanilla , dulce de leche or butter pecan deoxyephedrine cream . Make some today !

Click herefor Susan ’s homemade tripe formula .

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