Our Christmas Tree

We had a Concolor fir dying in our yard so I put it to good use.  We chopped it down and it's now the Christmas tree.  It was dead 6 feet on the top and we also had to take off a lot of the bottom.  It is basically the middle of the tree.  My daughter described it as a Charlie Brown tree.  On Crack.  I'm so mad at myself for not thinking of this idea earlier since we cut down 4 other pines in previous years.  Beware all ye evergreens.  

Christmas Tree Song

Uh Christmas tree, 
Er Christmas tree,
You really need some branches.
Um Christmas tree,
Uh Christmas tree,
You really need some branches.
Not only are they scraggly,
They're also much too wide, you see.
Uh Christmas tree,
Er Christmas tree,
You really need some branches. 

Aren't These Beautiful?

This is from last fall. They don't look so much like this now. I have bags of apples in my extra refrigerator so I could enjoy fresh crisp apples all year. However recently, I changed my mind. (Does it work any better?-Mae West) I now have bags of apples in my extra refrigerator so I can enjoy fresh applesauce all year. Yeah, that's it.

Fresh Applesauce

Apples, peeled, cored and sliced
Water
Anti-browning agent like Fruit Fresh or lemon juice

Fill a large bowl with water and add 1 T. Fruit Fresh or a couple of tablespoons of lemon juice. As you prepare the apples, place them in the water to keep them from browning.

Add some water to a large saucepan or pot, enough to cover the bottom, about 2 cups. Add prepared and drained apple slices. Bring to boil on high heat, stirring occasionally. Be sure to scrape the bottom. Reduce heat to low and simmer uncovered 20-30 minutes. Stir occasionally, scraping the bottom and breaking up apples. Mash with a potato masher. Firmer apples will result in chunky applesauce while softer ones will yield a more creamy applesauce. Serve warm. Refrigerate or freeze leftovers.

Biting the Bullet

Facing the music. Taking the bull by the horns. Showing it who's boss. Grabbing the tiger by the tail. That seems dangerous. Hmmm. I guess dangerous fits. Using apples purchased in 1992, made into applesauce in 1993 and using in 2010 is a little dangerous. Especially when it looks like this.

Apple Fruit Leather

Applesauce
Lemon juice or other anti-browning agent (optional)

Preheat oven to lowest setting. The lowest setting for newer ovens is 170 degrees. Older ovens will go lower.

Lay parchment paper on a jelly roll pan or cookie sheet. Make sure that it lies flat and won't fold back onto sauce. (You can use microwave safe plastic, however plastic and heat is not recommended anymore.) Spray with cooking spray or grease with butter or coconut oil.

If your applesauce doesn't have an anti-browning agent in it, add some. You will know if you made it and didn't add it. A little lemon juice works great. A couple of teaspoons per pan should be enough.

Pour applesauce onto greased parchment paper. Spread sauce evenly so it is a thin layer, about 1/8 inch thick. Sometimes shaking the pan or tapping it on the counter will help level it.

Place in oven. Remove when applesauce is dry to the touch. It will be somewhat sticky but not wet. This will be about 8-15 hours. It could take longer depending on your oven. Drying it overnight works great.Remove fruit leather from oven and let cool. Peel from parchment paper and roll up. Wrap in plastic and store in a cool dry place.

If you are drying during the day and need to use your oven, simply take out the fruit leather put it on your counter while you use your oven. Let your oven cool down before placing the leather back in the oven.

For a yummy treat, spread cream cream cheese on a piece of fruit leather and roll up.

Preserving

Before it frosts, preserve the fresh herbs from your garden. Here's how.

From Bon Appetit

Treat fresh herbs just like fresh flowers.

Trim the stems at a 45-degree angle, and place in a glass with two inches of water. Refrigerate for up to two weeks (cover the leaves with an unsealed plastic bag to minimize odor absorption), replacing the water if it gets cloudy.

Dry hardy-leaf herbs like thyme, oregano, rosemary, and bay leaves.
Working with one herb variety at a time, wash thoroughly, blot dry, and spread the leaves in a single layer on a paper towel. Microwave in 30-second intervals, turning leaves over for even drying, until crisp and brittle. Microwave times will vary, but the whole process should take no more than two to three minutes total.

Freeze soft-leaf herbs like dill, mint, parsley, basil, and chives.
Place whole sprigs, chopped leaves, or whole leaves in a tightly sealed plastic bag for up to six months. When cooking, defrosting is unnecessary--just break off leaves and add them to the skillet.

Update:  I have found my oven to be the best dehydrator for herbs.  I have a dehydrator option which puts the temperature at 140 F.  If you don't have this just set the to lowest temperature (probably 180 F).  I spread my herbs out on cookie sheets and place in oven.  You just have to watch to determine when they are dry enough.  If I need to leave the house and they aren't finished, I just turn off the oven and let them sit in the oven.  I assess them when I get back and turn back on the oven if needed.  

Preserving Peaches

This year I preserved peaches differently in addition to my old way.

Freezing Peaches/Pears Whole

This is the easiest thing ever. Place 4 unwashed peaches in a freezer quart bag and freeze. Be sure to label the bag as unwashed. When ready to use, simple run the peach under lukewarm water until the skin peels off easily. The peach will not be brown. Let sit for a couple of minutes and slice to use/eat. This works great with pears as well!


Freezing Sliced Peaches/Pears

Wash, peel and slice fruit into large bowl. Sprinkle generously with Fruit Fresh and gently mix so as to coat the fruit. Turn onto large cooking sheet layered with freezer paper, parchment paper, or wax paper (doesn't work as well) making sure there is space between each piece of fruit. Freeze until hard. Place in freezer bags. Press out air and seal. Freeze. Great for smoothies, fruit salads, and pies.

Freezing Peach Slices in Orange Juice
Wash, peel and slice peaches. Measure out 4 cups and place in freezer quart bag. Cover peaches with orange juice. Press out air and seal. Freeze. Thaw overnight in freezer or place frozen peaches in microwave and heat for 2-3 min, depending on microwave. Smoothie in a bag! Or just eat as is.


Frozen Peach Pie Filling
From Paula Deen
Servings: 6 to 8 servings

Ingredients:

1 9-inch pie, top crust
1/2 stick of butter
1 teaspoon salt
1/4 cup fresh lemon juice
1/2 cup plus 2 tablespoons quick cooking tapioca
3 1/2 cup sugar
2 teaspoon Fruit Fresh, fruit preservative
9 lb fresh peaches
1 teaspoon cinnamon or nutmeg

Directions

To peel the peaches, first bring a pot of water to a boil. Using a paring knife, score the peaches with an X into the skins only. Gently drop the peaches in the boiling water for approximately 30 seconds to 1 minute. Using a slotted spoon, remove the peaches and place them in iced water for a minute. The skins should slip off easily. If not, place back into the boiling water for another 30 seconds.
Slice the peaches and put them in a bowl. Sprinkle Fresh Fruit and sugar, and stir into peaches. Stir in remaining ingredients and mix well.
Line 4 pie pans with heavy foil or freezer paper, placing a piece of plastic wrap over foil. Put 4 to 5 cups filling each pan. Loosely fold wrapping around pie and freeze until firm. When filling is frozen solid, remove from pans and wrap tightly. Return to freezer until ready to use.
On pie baking day, simply place frozen pie filling in pie shell, add half a stick of butter and sprinkle with cinnamon or nutmeg. Top pie with an additional pastry crust, seal well, and bake for 50 to 60 minutes in preheated 375 degree oven.

Canning Peaches/Pears

Adapted from Heavenly Homemaker
Make sure your jars have no nicks or scratches in them, especially the tops. Sanitize jars by washing them in the dishwasher. Boil the lids and bands/rings for 2 minutes to sterilize and keep in hot water until ready to use.
In a large pot or canner, fill with water and heat, keeping water warm until ready to use. The water level does not have to be enough to cover the jars completely. Two-thirds of the jars can be covered by water and the steam will seal the jars. To clarify, fill the pot with enough water to cover 2/3 of the jars or more. The jars can be covered with water.
Spoon 1 T. Fruit Fresh into each jar.
Make honey syrup:
Ratio:
2 T. honey
5 c. water
Heat to mix honey into water and keep warm until ready to use.
Prepare peaches. Wash, peel and slice into jars leaving 1/2 inch head space.
(Boiling water technique from Paula Deen: To peel the peaches, first bring a pot of water to a boil. Using a paring knife, score the peaches with an X into the skins only. Gently drop the peaches in the boiling water for approximately 30 seconds to 1 minute. Using a slotted spoon, remove the peaches and place them in iced water for a minute. The skins should slip off easily. If not, place back into the boiling water for another 30 seconds.)
Can press down on peaches slightly to pack more into jars.
Using a canning funnel, pour syrup into jars over peaches leaving 1/2 inch head space. Remove bubbles by using the handle of a wooden spoon and gently pushing it along the sides of the jar to the bottom of the jar. Wiggle slightly. Work it down all sides of the jar. Do not use metal as this will scratch the jar and compromise its integrity.
Wipe jar tops and place lids on then the band/rings and screw on tightly (not man tight).
Place jars with peaches in them in warm water bath. Cover. Bring to a boil and boil for 25 minutes. Turn off heat. Carefully lift rack with hot jars out of water if using a canner. Otherwise, lift jars out with a jar lifter or hot pad. Place on counter on some so as not to burn your counter. Let stand in draft free place for 12-24 hours undisturbed. Check seals by pressing middle of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)

Peach Applesauce

When making applesauce, add peaches in a 1:4 ratio, peaches to apples.

What Can Brown Do For You?

Brown pears and brown applesauce that is.

Pear Bundt Cake
From wholefoodsmarket.com

Serves 12

Ingredients

1/4 cup unsweetened applesauce
1/4 cup high heat, expeller pressed sunflower oil or expeller pressed canola oil
3/4 cup natural brown sugar, packed
2 eggs
1 teaspoon vanilla
1 cup unbleached white flour
1 cup whole wheat pastry flour
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
3/4 teaspoon ground nutmeg
3 small to medium Bartlett pears, cored and chopped(leave peel on)
1/2 cup chopped walnuts or pecans
1/3 cup raisins

Method

Preheat oven to 350°F.

Spray a 2-quart bundt pan with canola oil cooking spray and set aside.

Whisk together applesauce, oil and brown sugar, blending completely. Add eggs, one at a time, whisking well after each addition. Add vanilla.

Sift together both flours, baking soda, salt, cinnamon and nutmeg and gradually add to liquid ingredients, blending completely. The batter will be thick and slightly sticky. Stir in pears, nuts and raisins.

Spoon the batter into the prepared pan. Bake the cake for 60 to 70 minutes or until done when tested with a toothpick. Cool the cake in the pan for 10 minutes before turning out onto a wire rack to continue cooling.

Nutrition

Per serving (3.5 oz/94g-wt.): 240 calories (80 from fat), 9g total fat, 1g saturated fat, 5g protein, 37g total carbohydrate (3g dietary fiber, 19g sugar), 30mg cholesterol, 320mg sodium

Moldy Applesauce

I threw out moldy applesauce today. Who am I? I don't even know myself anymore.

That Appetizing Applesauce Once Again Rears Its Ugly Head.

Well actually its head is more like brown dried something floating in a watery something. Apparently there are few words to describe it.

Applesauce Bread
From allrecipes.com

Makes 2 loaves

Ingredients

• 3 cups all-purpose flour
• 3 eggs
• 2 cups white sugar
• 1 cup vegetable oil
• 2 cups applesauce
• 1 cup raisins (optional)
• 1 teaspoon ground cinnamon
• 1 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/2 cup sour cream

Directions

1. Preheat oven to 350 degrees F . Grease and flour two 9 x 5 inch loaf pans or spray with Pam.
2. Beat together eggs, sugar, and oil. Blend in applesauce, and then sour cream or buttermilk. Stir in raisins. Mix in flour, baking powder, soda, and cinnamon until just moistened. Do not over mix. Pour batter into prepared pans.
3. Bake for 80 minutes. Cool on wire racks.

Tip: Sprinkle with 1 T. of sugar before baking.

Apple Butter

Remember this loverly applesauce? Well it did make some lovely apple butter.

Apple Butter

7 cups applesauce, natural
2 cups apple cider
1 1/2 cups brown sugar
1 1/2 cups honey
1 tsp ground cinnamon
1/4 tsp ground cloves, optional
1/2 tsp allspice

In a slow cooker, combine all ingredients. Cover and cook on LOW for 14 to 15 hours or until mixture is a deep brown and desired consistency. Remove the cover for the last 3 hours, stir occasionally and watch for burning.
Spoon hot apple butter into hot sterilized jars and seal, then process half-pints or pints 10 minutes in a boiling water bath.

Well, This Looks Appetizing

This is applesauce that I made in 1993 from 1992 apples. What?
You couldn't recognize it? There is nothing wrong with it ...
besides it is brown and watery and...well you get the idea.
I usually use it to make applesauce bread but while I was looking
for a recipe to use my fermenting apple cider, I found an apple
butter that needs both apple cider and applesauce. I am
wondering if the two will approach critical mass or will the
double negatives will become a positive. What do you think?
I will let you know how it goes.