whee!

Merry Christmas & Ginger Applesauce

December 25, 2011 - Written by Diana

There’s always one last thing to make , one more dish to prepare. Here’s a quick pretty fail safe delicious one we made this morning. It was all hands on deck. The kids peeled and cored an put the apples into lemon water. My husband helped remove the rough spots.
We put it into my new dutch oven and I poured a little apple cider over top. For the piece de resistance We grated fresh ginger and gave it all a toss.
Heat it up giving it a stir every few minutes until its mostly melted into sauce. Yummy.

I hope every one enjoys their day and thanks to all those working today to make our lives easier. My daughter is a working waitress. Be extra nice to your waitress today if you eat out. She’s missing the family dinner, but needs the money for school. We miss her, but we understand. God bless us everyone. Happy Holidays to all, from Winter solstice through Happy New Years and every holiday in between.

World’s Best Applesauce – It’s All In The Apples

December 5, 2011 - Written by Diana

I bring killer applesauce to family dinners and I often can some and give away as gifts. I get many compliments on my sauce and my response is always the same- it’s all in the apples you use. Seriously, I don’t need sugar in my sauce at all because I’m using a blend of apples to come up with the best sauce.

Learning which apples to use in your recipes is the key to achieving the desired result. Fuji and Gala are great for salads and fresh but I wouldn’t put them in sauce. I’ve used Rome because they make a pretty pink sauce but the taste is meh. My husband loved Red Delicious until I pointed out they only had flavor for a couple of days and then the flavor went downhill fast.

I use Winesap, Gold Rush and/ Suncrisp together for the sauce. Winesap are sweet and melt right down into sauce with very little effort. The Suncrisp and Goldrush have a little tartness and hold their shape more and so they add a little chunkiness and texture to the sauce.

Making applesauce is easy peasy.

Wash and peel apples.

Core and slice – place in a bowl of water with citric acid …

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Southern Apple Pecan Dressing

November 13, 2010 - Written by Diana

The time has come to start the Thanksgiving dinner recipes.  Dressing or Stuffing what’s the difference.  Where I came from, everything was called stuffing, here in Ohio, mostly it’s called dressing so I always thought it was a regional thing.  Whatever – you can also call it stuffing if you stuff it, and dressing if you don’t.  Usually I don’t stuff the turkey, I bake the stuffing (or dressing) and serve it as a side dish – because I like it that way.  I love apples and pecans in my dressing (stuffing) and sometimes I throw in some raisins.  Here’s a recipe developed by the Deen Brothers.  Oven dried bread means cube it and toast it on low until the bread is dry enough to use for stuffing.

Southern Apple Pecan Dressing

Recipe created by Jamie and Bobby Deen on behalf of the Grain Foods Foundation



Servings – 8
PreHeat – 350°
Prep Time – 20 min
Cooking Time – 1 hr
Total Time – 1 hr 20 min
Difficulty – Easy

Ingredients