no-peeling apple recipes?

Discussion in 'Egg, Chicken, & Other Favorite Recipes' started by watchdogps, Oct 16, 2011.

  1. watchdogps

    watchdogps Chillin' With My Peeps

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    So, I've got a bunch of apples and just made some mini pies (muffin pans) and need some other ideas. But, I HATE peeling! Any good recipes that don't require peeling the apples? Oh, and I don't think apples are just for dessert, so any type of recipe is fine!
     
  2. mom'sfolly

    mom'sfolly Overrun With Chickens

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    My favorite apple cake recipe requires no peeling:

    4 cups unpeeled diced or chopped apples
    2 eggs
    2 cups of sugar
    2 tsp cinnamon
    1/2 cup cooking oil
    1 cup chopped nuts, raisins or dates
    2 cups of flour
    1 tsp salt
    2 tsp soda

    Place chopped apples in the mixing bowl. Break eggs over apples and stir. Add sugar, cinnamon, oil and nuts. Mix flour with salt and soda then add to the apple mixture. Mix well. Pour into a greased 9 x 13 pan or a greased bundt pan. Bake at 350 for 45 minutes, or until a toothpick comes out clean.

    You can frost it with a cream cheese frosting or powdered sugar frosting. At our house we usually do it without frosting.
     
  3. mom'sfolly

    mom'sfolly Overrun With Chickens

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    You can also make apple sauce or apple butter with whole apples, and then rice them to remove peel, and seeds.
     
  4. watchdogps

    watchdogps Chillin' With My Peeps

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    How do you "rice" something? I gather it doesn't involve small white grains...
     
  5. NorthestGeorgia14

    NorthestGeorgia14 Chillin' With My Peeps

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    Quote:This is what i do i boil apple you can leave the peeling and then add some sugar the the pot then when you think it done you take the peeling off really easy . The make some pancakes and put them on top yummm
     
  6. mom'sfolly

    mom'sfolly Overrun With Chickens

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    You rice something in a tool that looks like a mini torture device, or in a sieve. A rice is basically a sieve with a hand cranked blade that pushes the food through, but leaves the rougher material behind. It can be done by hand, but it is a lot more work.

    I have a cheapo one, but these ones came up in a google search. I think I got mine at Target for about $20.

    http://www.kitchenconservatory.com/Food-Mills-and-Ricers-C398.aspx
     
  7. BettyR

    BettyR Chillin' With My Peeps

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    When I make Apple Crisp I never peel my apples....the peel give the crisp a lot more flavor and it gives it an interesting chew.

    Just chop some apples in a pot (about 3 pounds of apples)
    Add some sugar (maybe about a cup)
    The juice of one lemon
    Some spices.... I like cinnamon, nutmeg and ginger
    A little water (about 2 cups)

    Cook this down until the apples are soft, turn off the heat and add a couple of teaspoons of vanilla and thicken with a few crushed Ritz crackers...(The Ritz crackers give it a WONDERFUL flavor)

    Preheat the oven to 350 degrees and turn apples into a casserole dish

    Blend together....

    1-1/2 cups all-purpose flour
    1 cup chopped pecans....Can sub old fashioned oats but I think the pecans are better
    1 cup packed brown sugar
    1 teaspoon cinnamon
    1/2 cup butter, melted

    Spread over the apples and bake for 45 minutes.
     
  8. Oregon Blues

    Oregon Blues Overrun With Chickens

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    Those little hand cranked apple peeler / slicers work really well and fast.
     
  9. reallyuniquehen

    reallyuniquehen New Egg

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    Nov 10, 2013
    No peel apple butter


    It’s hard to find any apple butter, let alone good apple butter in the grocery store these days. Making apple butter is a great way to preserve the fruits of an apple harvest. In contrast to what the name implies, there is no “butter” in apple butter. The name comes from its smooth and buttery texture. Apple butter is delicious on buttered toast.

    Although apple butter takes time to make (the sauce is slow cooked for at least an hour), the upfront part is easy. You do not have to peel or core the apples. The pectin for firming up the resulting jam resides mostly in the cores and there is a lot of flavor in the apple peels. After the first cooking, these parts get discarded as the pulp is run through a food mill.

    Apple Butter Recipe

    4 lbs of good cooking apples (I use fresh ones off the tree in a friends yard)
    1 cup apple cider vinegar
    2 cups water
    Sugar (see cooking instructions)
    Salt
    2 teaspoons cinnamon
    1/2 teaspoon ground cloves
    1/2 teaspoon allspice
    Lemon juice

    Cut the apples into quarters, without peeling or coring them (much of the pectin is in the cores and flavor in the peels), cut out damaged parts. Put them into large pot, add the vinegar and water, cover, bring to a boil, reduce heat to simmer, cook until apples are soft, about 20 minutes. Remove from heat.

    Ladle apple mixture into a chinois sieve (or foodmill) and using a pestle force pulp from the chinois into a large bowl below. Measure resulting puree. Then I use a ricer to get the rest of the goody out of the remains in the food mill. Add 1/2 cup of sugar for each cup of apple pulp. Stir to dissolve sugar. Add a dash of salt, and the cinnamon, ground cloves, allspice, lemon juice. Taste and adjust seasonings if necessary.
    Cook uncovered in a large crockpot. Cook until thick and smooth (about 1 to 2 hours). A small bit spooned onto a chilled plate will be thick, not runny. You can also cook the purée on low heat, stirring only occasionally, but this will take much longer.
    There are several ways to sterilize your jars for canning. You can run them through a short cycle on your dishwasher. You can place them in a large pot (12 quart) of water on top of a steaming rack (so they don't touch the bottom of the pan), and bring the water to a boil for 10 minutes. Or you can rinse out the jars, dry them, and place them, without lids, in a 200°F oven for 10 minutes.

    Pour into hot, sterilized jars and seal. If you plan to store the apple butter un-refrigerated, make sure to follow proper canning procedures. Before applying the lids, sterilize the lids by placing them in a bowl and pouring boiling water over them. Wipe the rims of the jars clean before applying the lids. I use a hot water bath for 10 minutes to ensure a good seal. You can find the proper way of canning in the Ball Book Enjoy


    Personal note I use some of this before it thickens as a sauce over hotcakes.I inject it into pork roasts also. I also use some as applesauce.
     
  10. reallyuniquehen

    reallyuniquehen New Egg

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    Nov 10, 2013
    Or core and chop them and place them in a spice cake and now its apple spice. Very moist.
     

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