Perfectly flaky, pretty little, sweet sticks of portable Apple Pie! The grandsons loved them… one with caramel sauce one just plain!
1 Package of Pillsbury Refrigerated pie Crust (2 ct.)
Approx. 1.5 cups of Apple Pie Filling
1 Egg
Sparkle Sugar for sprinkling..a.k.a. “Salt”
Caramel Sauce for dipping
Chop up the Apple Pie Filling as best as you can. I used a food processor and it worked great!
Unroll each crust and spread the Filling onto one of them…leave a 1/8″ border around the edge
Put the other Pie Crust on top and press lightly to secure it.
Make an egg wash by mixing the egg with a splash of water.
Brush some egg wash on the top, and sprinkle it with the Sugar “Salt”…
Cut strips about 1/2″ thick and then cut those into “fry” shapes
Place them carefully onto a baking sheet and bake them at 350 degrees for approx. 12 minutes, or until they’re slightly golden and firm… Make sure and serve them with some Caramel “Ketchup” for dipping.
Tags: apple pie filling, carmal sauce, egg, Refrigerated pie Crust, sparkle sugar
“When your favorite apple is in season, pick up a bunch and make this luscious pie filling that freezes beautifully. Sliced apples are partially cooked on top of the stove with water, sugar, cornstarch, cinnamon and nutmeg. Then you can ladled into containers and freeze. Then you can use them anytime for a delicious easy dessert. ** I lack the freezer space so I canned this instead.
4-1/2 cups thinly sliced apples (I use Mutzu or Stayman Winesap)
2-1/4 teaspoons lemon juice
1 cup and 2 tablespoons white sugar (I like to use half brown sugar)
1/4 cup cornstarch
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
2-1/2 cups water
In a large bowl, toss apples with lemon juice and set aside. Pour water into a Dutch oven over medium heat. Combine sugar, cornstarch, cinnamon, salt and nutmeg. Add to water, stir well, and bring to a boil. Boil for 2 minutes, stirring constantly.
Add apples and return to a boil. Reduce heat, cover and simmer until apples are tender, about 6 to 8 minutes. Cool for 30 minutes.
Ladle into freezer containers, leaving 1/2 inch headspace. Cool at room temperature no longer than 1 1/2 hours. Seal and freeze. Can be stored for up to 12 months.
** Ladle hot apple mixture into prepared jars, add lid and rings. Process in hot water bath for 15 minutes.
“Apple Blossom” made from my fresh apple pie filling
Tags: cinnamon, cornstarch, lemon juice, mutzu apple, nutmeg, salt, sugar
Well Harvest Homecoming has ended and we are ready to finish out this year’s farmer’s market. We have two more weeks remaining for the season, and sad to say that the six inches of rain we had a couple of weeks ago has been hard on the crops. We thought we would have plenty of broccoli and cauliflower but that’s just not going to happen; the rain caused them to get too large too fast. We lost so many and will more than likely not have many for the weekend. We will have plenty of greens… Swiss Chard, kale, spinach, mustard and turnip.
We will have loads of fall/winter squashes available… spaghetti, acorn, butternut, etc… Tomatoes, we still have them and several varieties are still available. Also available this Saturday: fresh green beans, potatoes, sweet potatoes, green and golden zucchini, yellow summer squash, cucumbers, “candy” onions, bell peppers, cabbage, eggplants, Chinese cabbage, turnips, watermelon radishes, jalapenos peppers, pablono peppers, and sweet banana peppers.
We are finished picking apples and will have Golden Delicious and Mutzu apples this week. Both of these are great for cooking, eating and apple butter making.
Don’t forget to pick up your farm-fresh, free-range eggs at the market. Just a reminder that we have been selling out early each week… so come early or pre-order to make sure you get the items you need.
“Basket of the Week” customers ~ please remember to bring back your baskets and make sure to e-mail me a reminder to ensure your basket order… val@russellveggies.com
Thanks for your patronage,
Val & Kenny
This is a quick and easy dessert recipe, I always use our Mutzu apples and local maple syrup. I prefer a little less maple syrup for less sweetness especially when served with homemade whipped cream or vanilla ice cream. I hope you enjoy as much as we do.
5 apples – peeled, cored, and sliced
1/2 cup maple syrup
1 teaspoon cinnamon
1/2 cup all-purpose flour
1/2 cup rolled oats
1/2 cup brown sugar
1 pinch salt
1/4 cup butter, softened
Preheat oven to 375 degrees F.
Place apples in an 8×8 inch baking dish (I use open proof skillet). Toss apples with syrup and cinnamon.
In a separate bowl, mix together flour, oats, sugar, and salt. Cut in butter until mixture is crumbly. Sprinkle mixture evenly over apples.
Bake in the preheated oven for 40 minutes, until topping is golden brown. Serve warm or at room temperature.
Tags: Apples, brown sugar, butter, cinnamon, flour, maple syrup, oats
Even “Duce” enjoyed the photo opportunity last Saturday.
This is the weekend lots of folks look forward to every year…and for us it’s the first weekend off since May. We are looking forward to the day off, but actually we are headed to Bloomington to check out their Farmer’s Market. We never get to visit other markets so this is a great opportunity for us.
Harvest Homecoming is a long standing tradition for the city of New Albany so be sure to take time to enjoy the festivities. It’s going to be a beautiful weekend for all the outdoor activities. You can check out all their details at http://www.harvesthomecoming.com/. We will return to the farmer’s market next weekend and continue through the end of October.
Next weekend we hope to have plenty of tomatoes, green beans, zucchini, sweet potatoes, red potatoes, peppers and fall/winter squashes. We will have broccoli, cabbage and tons of greens next weekend as well. We will have apples thru October.
Enjoy your weekend and see you all next Saturday,
Val & Kenny
P.S. Thanks to all of you that took part in the photo opportunity last weekend, we enjoy seeing all the kiddos and being able to hand out mini pumpkins to them every year.
It’s hard to believe it’s already October and the harvest season is quickly winding down; hopefully this weekend’s weather will not rain on the annual Harvest Homecoming parade. Be sure and stop by the market and visit our veggie wagon with the kiddos to capture the essence of the harvest. We will have an excellent seasonal photo opportunity and mini pumpkins for the children, be sure to bring your camera.
Kenny’s broccoli is beautiful this week and we should have plenty, but no cauliflower until after Harvest Homecoming. We will have loads of fall/winter squashes available… spaghetti, acorn, butternut, etc… Also available this Saturday: fresh green beans, potatoes, green and golden zucchini, yellow summer squash, Swiss chard, kale, cucumbers, “candy” onions, bell peppers, cabbage, jalapenos, mixed hot peppers, pablono peppers, sweet banana peppers, cherry tomatoes and sweet potatoes.
Tomatoes…. we still have them and several varieties are still available. We also still have some canning tomatoes available on a pre-order basis only… be sure to place your order if you are wanting to make homemade salsa, pasta sauce or your favorite recipes.
We are still picking apples… Golden and Red Delicious apples will be available this week. We will also have a few Mutzu, which are great for cooking and apple butter making.
Don’t forget to pick up your farm-fresh, free-range eggs at the market. Just a reminder that we have been selling out early each week… so come early or pre-order to make sure you get the items you need.
“Basket of the Week” customers ~ please remember to bring back your baskets and make sure to e-mail me a reminder to ensure your basket order… val@russellveggies.com
Thanks for your patronage,
Val & Kenny
We will have loads of fall/winter squashes available… spaghetti, acorn, butternut, etc… Also available this Saturday: purple hull peas (black eyes), fresh green beans, potatoes, green and golden zucchini, yellow summer squash, Swiss chard, kale, cucumbers, “candy” onions, bell peppers, cabbage, jalapenos, mixed hot peppers, pablono peppers, sweet banana peppers, cherry tomatoes and sweet potatoes. Kenny has a few other surprises as well but you will have to come down early and check them out.
Tomatoes…. we still have them and several varieties to choose from; Cherokee Purple, German Pink, Mr. Stripy, Carolina Gold… just to name a few.
We are now picking apples… Golden and Red Delicious apples will be available as well as Mutzu.
Don’t forget to pick up your farm-fresh, free-range eggs at the market. Just a reminder that we have been selling out early each week… so come early or pre-order to make sure you get the items you need.
“Basket of the Week” customers ~ please remember to bring back your baskets and make sure to e-mail me a reminder to ensure your basket order… val@russellveggies.com
Thanks for supporting us with your purchases at the market,
Val & Kenny
This weekend, Moms and Dads bring the kiddos to the New Albany Farmer’s Market for our “Zucchini 500”, children make their own “race car” and enter them in our race. Tons of fun, and Kenny has some SUPER SIZE zucchini for the kids! He has been holding them back for a couple of weeks just for your boy or girl. Each child gets to chose a zucchini, add wheels and number/name, then join the race. Be sure and spread the word so we can make this the best Saturday for kids this market season.
Here are a few pictures from our past race… come and watch the fun.
September brings the last day of summer and the first day of fall … hope to see you downtown this Saturday morning to enjoy the fantastic weather and to usher in fall at the New Albany Farmer’s Market.
We will have loads of fall/winter squashes available… spaghetti, acorn, butternut, etc… Also available this Saturday: fresh green beans, potatoes, green and golden zucchini, yellow summer squash, Swiss chard, kale, cucumbers, “candy” onions, bell peppers, cabbage, jalapenos, mixed hot peppers, pablono peppers, sweet banana peppers, cherry tomatoes and sweet potatoes. Kenny has a few other surprises as well but you will have to come down early and check them out.
Tomatoes…. we still have them and several varieties to choose from; Cherokee Purple, German Pink, Mr. Stripy, Carolina Gold… just to name a few.
We are now picking apples… Golden and Red Delicious apples will be available as well as some Mutzu and Gala.
Don’t forget to pick up your farm-fresh, free-range eggs at the market. Just a reminder that we have been selling out early each week… so come early or pre-order to make sure you get the items you need.
“Basket of the Week” customers ~ please remember to bring back your baskets and make sure to e-mail me a reminder to ensure your basket order… val@russellveggies.com
Thanks for supporting us with your purchases at the market,
Val & Kenny
While chowder might be considered a fall or winter dish, there is nothing like fresh corn that is slightly charred on the grill to kick it up a notch! Also, you may decide to roast your own red peppers, that’s what I do. This is a great soup using fresh corn, roasted red peppers and bacon.
7 ears fresh corn, husked
3/4 roasted peppers, chopped (be sure to drain well on paper towels)
3 bacon slices, diced
1/2 cup finely chopped onion
2 T butter
3 T flour
4 cups chicken broth
2 cups diced potatoes
2 cups heavy cream
Turn on grill and grill corn (spry with PAM first) until slightly charred but still crisp-tender (about 15 minutes). Place corn in covered container and keep until needed.
Sauté bacon in large dutch oven until just crisp then add butter and onion and sauté until onion is soft and pale about 8-10 minutes. Sprinkle flour and cook 2 minutes stirring constantly.
Gradually add in broth and potatoes. Simmer for 20 minutes or until soft.
Cut corn off cobs then add to broth along with roasted peppers and heavy cream. Season with S&P. Simmer (very low) until slightly thickened – about 15-20 minutes
Tags: bacon, butter, chicken broth, flour, fresh corn, heavy cream, onion, Potatoes, roasted red pepper
