Tag Archives: apple

Strawberry Jellies

Here I go again with these sweet treats that I can live with giving to my kids as a treat. This one comes from an ancient, and I do mean antique (see definition here), cookbook I have had since I was about 12-years old and I first started to get really interested in cooking.

Ok, so I definitely adapted the recipe (the original called for an additional 2 cups of sugar! that’s just ridiculous.) for our modern tastes. I used applesauce and strawberry jello, but you could certainly used any stonefruit or pears that you’ve pureed with any flavor of jello you like.

Shopping List:

2 envelopes unflavored gelatin powder

1 (6 oz.) package strawberry jello

1 1/2 cups of applesauce (see my recipe here)

1 teaspoon fresh lemon juice

Instructions:

1. In a medium pot over high heat combine all of the ingredients until they are well mixed, and then bring it to a boil.

2. Meanwhile, fill a 9 x 3-inch loaf pan with cool water.

3. Once it comes to a boil let it continue to boil away for 1 minute.

4. When the time is up, empty the loaf pan of the water and immediately pour the hot jello mixture in to the pan. No need to dry it.

5. Once it is cool enough to handle place it in the refrigerator for 3 hours or until firm (I let mine sit over night). Then with a knife dipped in water, cut the jellies into 1 inch squares, because it’s the easiest shape really. Pull them out of the pan and place them on an unlined baking tray. Loosely cover the jellies with waxed paper and let them dry out for 8 hours.

6. At this point it’s up to you if you want to roll them in granulated sugar as I did in the photo above. You don’t really need to since they’re perfectly sweet without it. But the sugar does give a pretty sparkle to the treat. But beware, after a few hours sitting around the sugar started to become syrupy, which is kinda gross. So if you’re serving these to friends I’d  wait to roll them in the sugar, but my family didn’t care about the syrupy-ness. I only mention it because it surprised me.

Makes about 30 1-inch candies.

Adapted from: Betty Crocker’s Cooking for Boys and Girls, 1984.

Bacon and Apple Stuffing

I’m not totally sure why stuffing is just reserved for Thanksgiving. I think people must perceive it as a dish that is either decadent or complicated. It certainly does not require an advanced degree, but it definitely can be an indulgence.

And, we love stuffing at our house. It’s such good stuff we gobble it up year-round. And because I’ve made both the boxed version and the scratch version, I’ve realized that it’s a lot simpler to just make a homemade one that I can improve upon with all my favorite herbs.

Shopping List:

4 cups of toasted bread torn (I used 4 dinner rolls and toasted them, but you can also use sliced bread that you’ve toasted)

1 onion, diced

2 stalks of celery, diced

4 slices of bacon, chopped

1 granny smith apple, diced

1 teaspoon each garlic powder and onion powder

1/2 teaspoon dry rosemary (or sage if you prefer)

1/4 cup apple juice

Instructions:

1. In a large saute pan over medium heat cook the bacon until it is cooked, but not crispy yet. This will take about 5-7 minutes.

2. Do not drain the grease from the bacon, and just pop in your veggies and saute them for an additional 5 minutes, or until the onions are browned.

3. Take it off the heat and stir in seasoning.

4. Then spoon in the juice slowly, until it is absorbed into the bread, but don’t let the bread get mushy. Taste for seasonings and add a pinch of salt and pepper.

Serves: 4

Strawberry Apple Compote (or Strawberry-Applesauce)

One of my kids’ favorite lunchtime snacks is applesauce. Hey, in fact, even when I was a kid I remember getting so excited for the nights that my mom would make applesauce with her pork chops. I do have reservations about buying too much prepackaged food though, but since applesauce is so easy to make this is a fantastic fresh alternative to a kid favorite. Actually, this is the perfect thing to make as a big batch and serve it all week. Yep, I’ll say it… this is the go to meal for when the kiddos are sick and don’t want to eat anything. And yeah it’s easy.  For a grown up version you could use it as a side dish, or crumble some graham crackers on top for a sweeter treat. My mom makes this without the butter and she uses Splenda, but I like the rich flavors that develop in this version. You can puree it in a blender for a smooth sauce or leave it diced for a more rustic version.

Shopping List:

2 cups firm apple, peeled and diced (use any kind except red delicious, they get too mushy)

2 cups diced strawberries  (or you could just do a pure applesauce)

3 tablespoons butter

2 tablespoons brown sugar

Instructions:

1. In a medium saucepan over medium-high heat melt the butter.

2. Toss the berries and apples in the butter so that they are coated evenly.

3. Stir in the brown sugar and put the lid on the pot and reduce the heat to low. Let it simmer 15-20 minutes, until the apples are soft when poked with a fork.

4. For an alternate version: use only apples and add 1/2 teaspoon cinnamon.