Amish Cook: Gloria has strong peelings about apple season


Apple season is still upon us. Not only are apples in season in the local orchards but also in our kitchen. To my way ofthinking, there are endless possibilities when it comes to apples. Then you also have so many options of what types ofapples you’ll be using for eating fresh, making applesauce, or baking.

Probably the most popular kind of apple for eating in our community is the Honey Crisp. Their crispy sweetness with a slighttang is simply hard to beat. Not only are they delicious fresh but also when turned into applesauce. It’s impressive how littleor no sugar is needed with these sweet apples. Applesauce can also be used as a replacement for half your cooking oilwhen baking bars or cakes. Now you’re only consuming half the amount of fat and are eating apples instead. Amazing!

If you are not an applesauce fan you may want to try apple pie filling. I always like to keep some on hand, not only does itmake delicious cobblers and pies during winter months but is also delicious eaten along side a hot dish, just like applesauce. I know it does sound a bit odd but you may be surprised how good it is if you give it a try. That reminds me of a rulemy dad had when I was a little girl “don’t say you don’t like it, wait until you try it!”

Take it or leave it, eat your apples how you like them!

Something I had never imagined was shredded apples blending well with ground burger. That is until I stumbled upon arecipe for an apple sausage ring. I knew I had to try it. And sure enough it proved to be an impressive dish that I’ve madenumerous times for Sunday noon guests. I’ve discovered that it seems to work well to make two of them while I’m at it.Then pop one in the freezer for later use. Filling the center with scrambled eggs makes for an eye-catching dish that is notdifficult to make.

Undoubtedly the healthiest way to eat apples is simply the way God made them: fresh from the tree. We have a little hand-cranked slicer that cuts the apples into spiral rings which is quite impressive to Austin and Julia. They live eating them withdip or peanut butter. And, yes, they prefer to eat them without peelings. Gulp. This mother thought her family woulddefinitely eat their peelings loaded with nutrients that we so much need. Well, some things don’t always fall into place likeyou would like, right? Sometimes we do a little compromise, I’ll tell them : “Okay, you don’t have to eat all your peelings,but how about some of them so you learn to like them?”

Perhaps our very favorite way of eating apples is in old-fashioned apple dumplings. These are delicious with almost anytype of apple with yellow delicious being one of our favorite. While most folks will most likely use apple dumplings as adessert at our house it is considered to be a main dish. Sometimes we will have meat of some kind served with it, but notalways. In my way of thinking it is topped off when eaten with ice cream or milk.


2 pounds venison or sausage

1/2 cup chopped onions

2 eggs

1 cup grated apples

1 1/2 cups crushed crackers

1/3 cup barbecue sauce

2 teaspoons salt

1/2 teaspoon black pepper

1 teaspoon ground sage

1 teaspoon liquid smoke (optional)

Line a ring mold with plastic wrap.

Combine all ingredients and press firmly into mold.

Chill several hours.

Unmold onto a greased baking sheet with rimmed edges.

Remove plastic wrap.

Bake at 350 for 1 hour.

Transfer onto lettuce lined serving platter and fill with scrambled eggs if desired.

By Gloria Yoder

The Amish Cook

Gloria is Amish and lives in a rural horse and buggy settlement in Illinois. Readers with questions or comments can write to Gloria at P.O. Box 157, Middletown, Ohio 45042. Viewpoints expressed in the article are the work of the author. The Daily Advocate does not endorse these viewpoints or the independent activities of the author.

No posts to display