APPLESAUCE
The Simple Way - Quarter the apples and remove stems.
Put apples in a pan with enough cider (or water) to prevent sticking
and cook until soft. Press the softened apples through
the Progressive Food Mill to
separate seeds and skins from pulp. Sweeten if desired.
The Fastest Way - Use the Back to Basics Apple
Peeler to peel, core, and slice the apples. Put apples in
a pan with enough cider (or water) to prevent sticking and cook
until soft. Run pulp through the
Progressive Food Mill. The sliced apples will cook very fast and this
method produces an extremely clean smooth applesauce. Sweeten if
desired.
FOR SMALL BATCHES of Applesauce (up to 2 lbs of apples) --Instead of
boiling the apple pieces until soft, steam them! No risk of
scorching. To get traditional applesauce texture, add about 1/3 cup
of water or cider per pound of apples to the steamed apple pieces..
TO GET REALLY THICK SAUCE -- Steam the apple pieces and don't add
any water or cider to the steamed pieces.
BAKED APPLES
Use the
Apple Corer to remove the core. You may first use the Back to Basics Apple
Peeler with the coring/slicing blade dropped out of the way to
peel the apples.
DICED APPLES FOR APPLE
CAKE, APPLE SALAD etc Use the Back to Basics Apple
Peeler to core, and slice the apples, either peeling or not as
you like. Make multiple cuts through the apple spiral to produce
small uniform dice.
Fresh APPLE Dessert
Remove the core and divide the apple into eight wedges with the Apple Wedger.
We like to serve the wedges on a dessert plate with cheddar cheese
and French bread.
SMALL APPLES Divide
the apple in half with a knife and remove the core with the Pear
Corer. With small apples, the apple corer, apple wedger, and
Back to Basics Apple Peeler all remove too large a cylinder of core,
without much apple left over. The Pear Corer lets you remove
only the amount you want.
APPLE SNACKS There
are several options here, depending . . .
Most children love the thin slices produced by the Back to Basics Apple
Peeler either with the peel removed or left on. Part of
the appeal is watching the wonderful machine spin out the
apple-slinky!
For thicker snacking slices, use the
Apple Wedger.
APPLE PIE
Use the Back to Basics Apple
Peeler to peel, core, and slice the apples. The 1/4 inch slices
it produces work fine for most varieties. (See Jill's
20-minute Apple Pie recipe)
If you prefer thicker chunks of apples in your pie, use the Back to Basics Apple
Peeler to peel the apples, then use the
Apple Wedger to core and divide the peeled whole apple into
wedges. Cut each wedge into 3 or 4 pieces.
ELEGANT PRESENTATION
Divide an apple in half with a knife then use the
pear corer to remove core. Fill the seed cavity with cream
cheese or other filling if desired.
APPLE CRESCENTS for TARTS etc.
For recipes where you are only using a few apples and want the
traditional long crescent-shaped slices, use
Apple Wedger to core and divide the apples into eighths.
Then slice each wedge lengthwise into the thickness you
desire. For peeled crescents, either start by peeling with the
Back to Basics Apple Peeler, or peel each
wedge individually. This goes pretty fast if you're only doing
a few apples.
SUMMARY If
you use fresh apples much, you will find uses for each of the apple
processing tools we offer. To outfit a new kitchen, order one of our
package deals. If you don't make
applesauce, the Four
Ways to Core an Apple package deal will serve your needs. For
applesauce too, order Four
Ways Plus Foodmill.
APPLE
COOKBOOK "Apple Companion"
-- Author Liz Clark provides recipes using apples in soups,
appetizers, and side dishes as well as innovative apple dessert ideas. The introduction, by
Applesource co-owner Jill Vorbeck, gives tips on variety selection and the
best tools for preparing fresh
apples for cooking.
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