Pippin for pies and MacIntosh for caramel apples. 

Old Lemon Juice and Clearance Cookies

I bought some expiring sugar cookie dough and searched around for a recipe to use it besides the obvious.  I found this recipe which was perfect.  I used up a few drops of lemon juice that tasted old.  And by old I mean bad. 
Lemon Tarts
From Pillsbury
These dainty little tarts are perfect for a bridal shower or wedding reception. Candy violets or small candy flowers can be used as a garnish. They can be purchased at specialty housewares stores, craft stores, bakeries or from cake decorating mail order catalogs. 
Serves 24 

3 inches Pillsbury™ refrigerated sugar cookies 

1 medium lemon 
3/4 cup sugar
6 tablespoons butter or margarine 
2 eggs, beaten 

Heat oven to 350°F. Lightly grease 24 small tart pans or mini muffin cups. In each tart pan, place 1 rounded teaspoon dough; gently press in bottom and up side. (Wrap and refrigerate remaining dough for another use.) Place tart pans on cookie sheet.

Bake 7 to 9 minutes or until light golden brown. Cool 1 minute; carefully remove tart shells from pans to cooling racks.

Grate peel from lemon (about 4 to 5 teaspoons); set aside. Squeeze juice from lemon, adding water if necessary to equal 1/4 cup; place in 2-quart saucepan. Stir in sugar and butter. Heat over medium heat until butter is melted. Remove from heat; stir in beaten eggs. Cook over low heat, stirring constantly, until mixture thickens. Stir in lemon peel. Cool slightly, about 15 minutes. (Lemon filling can be refrigerated at this point until ready to serve).

To serve, spoon about 1 tablespoon lemon filling into each tart shell. Garnish as desired.  I topped with whipped cream.

Any remaining lemon filling can be stored in the refrigerator up to 1 week and used as a spread on muffins or English muffins.

My tips:  I cooked my filling too long and it got too thick.  Before I spooned it into cups, I warmed it a bit in the microwave (it had been refrigerated) and added water.  This worked fine.  I had trouble getting the cups out and found they must be cooked until light golden brown (like the directions) but I found it took longer than 9 minutes.  They need to be crisp throughout.  Since I used bottled lemon juice I didn't include lemon peel. 

Nutrition Facts
Serving Size: 1 Tart 

Calories 90
Calories from Fat 35 
Total Fat 4g Saturated
Fat 2g 
Cholesterol 25mg
Sodium 50mg
Total Carbohydrate 12g 
Dietary Fiber 0g 
Sugars 10g 
Protein 1g 
Daily Value Vitamin A2% Vitamin C0% Calcium0% Iron 0%


Soft, Brown Apples

I almost threw away unwanted apples.  But logic and reason brought me back to my senses.  Phew, that was close.  Apple butter always hides, well, everything. 
Overnight Apple Butter
Source unknown 
Makes about 4 pints

Wash, peel, core and chunk enough apples to fill a four-quart slow- cooker (about 5-6 pounds of apples)

Mix together:
3 cups sugar
1/2 tsp allspice
1/2 tsp nutmeg
1/2 tsp ground cloves
2 Tbsp cinnamon

Spread this over the apples. Let stand with the lid on overnight. Then cook in the slow-cooker for four hours on low. Cool and run through blender or leave chunky. 

Don't peek, add water or even stir until it is finished cooking. If you have let it cool to blend it, reheat to simmer before ladling into jars.  Water bath for 15 minutes.

Some Kind of Jam

And I don't mean difficulty.  Well, maybe I do.  I had ancient sugarized jam in my fridge and I didn't know what kind it was.  I'm thinking either plum or blueberry.  It worked well in this recipe.
Sweet and Sour Meatballs
Serves a crowd

4 pounds meatballs  (not Italian)
32 oz grape jelly or 1 quart of homemade jam or jelly
24 oz chili sauce

Place all ingredients in a slow cooker and mix.  Some people put the sauce on the bottom first, some pour it over the top.  Heat on low for about 4 hours.  

Variation: Use cocktail wieners  

Leftover Oil

I have been storing last year's red peppers in some olive oil that I flavored.  We finally finished a jar and I wasn't about to throw out flavored oil.  After much contemplation,  I decided to roast my garden cauliflower in it.  Yum.
Roasted Cauliflower

Preheat oven to 425 degrees.  Break or cut cauliflower head into florets.  Place on cookie sheet.  Drizzle with flavored oil and toss.  Roast for 40 min. making sure cauliflower is brown and crispy.  

You could just use olive oil, salt, garlic or seasonings of your choice. 

Dehydrating Kale

This is a great way to store kale or any greens as it doesn't take up freezer space.  It's easy to throw in a smoothie or food recipe.  If you pulverize it in a food processor it takes up even less space on the shelf. 
Dehydrating Greens

Tear off the leafy greens from the main vein and other large veins.

Wash greens well.  I dump mine in the sink and wash each one individually. 

Let drain and remove excess water by shaking water off, patting excess water or using a salad spinner.

I use the dehydrating option on my oven.  I place a single layer of greens on a cookie sheet lined with parchment paper and dehydrate at 140 degrees.  If you don't have this option, set the temperature to the lowest setting which is probably 180 degrees or use a dehydrator and follow the manufacturers instructions.  Watch greens to determine when they are dry enough.  Let cool before storing.

The smoothie in the picture is made with apple juice or cider, peaches, bananas, raspberries, kale and ice.