Homemade Organic Apple Crisp

Here’s What You’ll Need:

  • 4 organic apples (I used a mixture of tart and sweet), rinsed, cored and thinly sliced
  • 1 Tbsp. organic 100% lemon juice
  • 2 Tbsp. unchlorinated and unflouridated water
  • 1 tsp. organic ground cinnamon
  • 1 cup organic rolled oats
  • 1 cup organic unbleached white flour
  • 2 Tbsp. organic brown sugar
  • 2 Tbsp. organic white sugar
  • 3-4 Tbsp. organic pasture butter, softened; OR organic coconut oil (for vegan option)
  • 1 pinch Real Salt

Here’s How I do it:

  1. Preheat oven to 350° Fahrenheit.
  2. Mix the water and lemon juice together in a small bowl, dip the sliced apples into it to stop them from browning, if desired.
  3. Arrange the sliced apples in the bottom of a 6-cup casserole dish; Sprinkle with cinnamon.
  4. In a medium mixing bowl, add oats, softened butter or coconut oil, pinch of salt and both sugars; Stir with spoon or use your hands until well blended.
  5. Press the oat mixture on top of the apples in the casserole; Make sure that it’s flattened on the top of the casserole.
  6. Bake for 30-45 minutes, or until the top is golden brown.
  7. Enjoy!

 

Homemade Organic Liquid Apple Pectin

Here’s What You’ll Need:

  • organic apple cores, and peels from any variety of organic apples; You can store them in a gallon sized freezer bag in the freezer until your bag is full. (save seeds for making Homemade Organic Applesauce, or planting)
  • unchlorinated and unfluoridated water

Here’s How I do it:

  1. Place the organic apple cores, and peels into a large stock pot.
  2. Pour enough water to not quite cover the cores and peels.
  3. Bring to a boil; Reduce heat and simmer for 60 minutes.
  4. Strain overnight through a jelly bag or with several layers of cheesecloth.
  5. The pulp can be used for composting and the thick liquid is the apple pectin.
  6. Use in place of liquid pectin in recipes.
  7. Enjoy!

Homemade Organic Old-Fashioned Apple Pie

Here’s What You’ll Need:

  • 3 cups Homemade Organic Basic Pastry Mix and 5-7 Tbsp. unchlorinated and unfluoridated cold water OR Homemade Organic English Pastry Crust
  • 6 or 7 organic apples, cored and thinly sliced
  • 3/4 – 1 cup organic granulated cane sugar
  • 2 Tbsp. organic unbleached white flour
  • 1 dash of Real Salt
  • 1 tsp. organic ground cinnamon
  • 1/4 tsp. organic ground nutmeg
  • 2 Tbsp. organic pasture butter

Here’s How I do it:

  1. Preheat the oven to 400° Fahrenheit.
  2. Combine the pastry mix with the water 1 Tbsp at a time until the pastry is formed.
  3. Roll the pastry into 1/8″ thickness and place into a 9″ pie plate.
  4. Trim the pastry dough at the rim of the pie plate.
  5. Crimp the edges of the dough around the top edge of the pie plate.
  6. Combine the sugar, flour, cinnamon, nutmeg and salt; Mix with sliced apples
  7. Pour the apple mixture into the pie crust.
  8. Top the pie with the other pie crust and cut slits in the crust to allow for the bubbles to escape, or use a cookie cutter to make a shaped hole in the crust and place the cutout elsewhere on the crust.
  9. Bake for 55 to 60 minutes, or until the apples are soft, at 400° Fahrenheit.
  10. Serve this pie slightly warm.
  11. Enjoy!

Homemade Organic Apple Butter with No Pectin

I never enjoyed apple butter from restaurants or found at grocery stores.  I love this apple butter recipe, though.  It’s really yummy.  It’s great on muffins or toast, or even on a sandwich with peanut butter.  I found this recipe in Stocking UP III by Carol Hupping, and have adapted it so that it’s organic.

Here’s What You’ll Need:

  • 3 cups organic apple cider, homemade is best!
  • 5 pounds organic apples, sliced thin
  • local honey, to taste

Here’s How I do it:

  1. Put cider in a big stainless steel or enamel stock pot and bring to a boil.
  2. Add the apples slowly and carefully.  Be careful not to burn  yourself while adding the apple slices.
  3. Bring the mixture to a boil.
  4. Turn the temperature down so that the apples and cider can simmer.  Stir frequently to prevent sticking.  Add honey to the mixture to taste, if needed.
  5. When the apple butter has begun to thicken considerably, the apple slices will fall apart as you stir the butter.
  6. Put everything through a food mill, discarding the seeds, peels and stems.
  7. Place the mixture back into the pot and simmer until it’s a thick, dark-brown mass.  This will take approximately 4 to 5 hours.

Homemade Organic Waldorf Salad

I found this recipe in the Betty Crocker’s 40th Anniversary Edition Cookbook.  According to the recipe, Oscar Tschirky, maitre d’ at the Waldorf Hotel in New York City, created this salad.  I sincerely thank you, Oscar Tschirky, because this is a wonderful salad.

Here’s What You’ll Need:

  • 2 medium organic apples [approximately 2 cups], coarsely chopped
  • 2 medium organic celery stalks [approximately 1 cup], chopped
  • 1/2 cup Homemade Organic Mayonnaise
  • 1/3 cup organic nuts, coarsely chopped

Here’s How I do it:

  1. Put all ingredients into a small mixing bowl and toss together until well coated.
  2. Serve on salad greens, if desired.

Pear Waldorf Salad:  Substitute 4 organic pears, coarsely chopped, for the apples.

A Hungarian Chicken Soup Recipe

This recipe is slightly adapted from the Creative Cooking Poultry cookbook printed in 1992.

Here’s What You’ll Need:

  • 2 cooking apples, cored and sliced thinly (If using  tart apples, add 1 Tbsp. of organic light brown sugar or additional honey; Sweet baking apples are recommended.)
  • 1 tsp. raw local honey
  • 2 Tbsp. of raw organic rolled oats
  • 1/2 cup of organic sour cream
  • 6  cups of Homemade Chicken Stock  (Do not use vegetable stock!)
  • 1/4 cup of water
  • 1 tsp. Real Salt
  • 2 tsp. dried organic parsley, additional for sprinkling over soup portions — if desired.
  • 2 cups of cooked, shredded pastured chicken

Here’s How I do it:

  1. Add the chicken stock,  salt and two teaspoons of parsley to a stock pot.
  2. Bring to a boil.
  3. Reduce the heat and simmer for 50 minutes.
  4. Place the sliced apples, honey and water into a covered 2-quart saucepan and simmer over medium-low heat until the apples are tender.  (Approximately 20 minutes or so.)
  5. Preheat the oven to 400 degrees.
  6. Once the oven has preheated, place the rolled oats onto a baking sheet and toast them for 1-2 minutes or until lightly golden brown.
  7. Fold the toasted rolled oats into the sour cream.  Keep this mixture at room temperature until the broth is ready for the next step.
  8. Once the stock has finished simmering, stir the sour cream mixture into the soup and simmer for five minutes.
  9. Add the apples and cook for an additional 4-5 minutes.  (Just so that the apples warm back up to the temperature of the soup.)
  10. Take one whole egg and mix it with 2 tablespoons of the soup broth until well blended.
  11. Add the egg mixture back into the soup and stir until the soup thickens.
  12. Enjoy!