A fall snack – I think this one will be sticking around

One of the very nice things about our particular CSA is the apple cider included every week. This farm really has an orchard (you may have seen the entire bushel of extra apples we bought?) and the cider changes a bit every week as the apples change with the season before getting picked. So between the apples and apple cider in the box and the old-fashioned rolled oats rattling around the pantry, we pretty much had everything to hand. I think next time I should let it go a bit longer for more crunch but I do like this snack as is.

If you’re looking for a thick granola where things stick together, this is not the one for you. This is more crumbly and individual.

Apple Cider Granola

Original found LastIngredient
Makes 3 cups
Recipes left to try (& copy…): 15; Snacks: 1 recipe left

  • 1 largish apple, preferably tart
  • 3 cups old fashioned rolled oats
  • 1 tsp ground cinnamon
  • 1/2 kosher salt
  • 1/2 cup walnuts, or other nut you like
  • 1/4 cup honey
  • 1/2 cup apple cider
  • 1 tsp vanilla extract
  1. Preheat the oven to 225°F and line a couple of sheet pans with parchment.
  2. Slice the apple as thin as you can, preferably to 1/8 inch with a mandolin. Lay them out as a single layer on the sheet pans and bake until dried and brown, about 1.5 hours. Set aside to cool before roughly chopping.
  3. Increase the oven to 300°F. In a large bowl, combine the oats, cinnamon, salt, walnuts, honey, cider, and vanilla. If the apples are not completely dry, chopped them up and mix into the granola. Spread onto the mixture onto the sheet pants.
  4. Bake for 15 minutes, then toss and return to the oven. Continue baking until golden brown – check every 5 minutes to make sure the granola does not burn. Allow to cool, then add the apples if not already mixed in.
  5. Eat and store the excess in an air tight container.

New Bounty for Week #7


I think we made a mistake… what are we going to do with an entire bushel of apples?!

Besides juggle, I mean 🙂

Week #7 - juggling

Anyone got some suggestions? Please?

Attempting a piece of nostalgia

So charoset is one of those things I remember from my childhood Passovers events – I remember rather liking it.

Now I thinking that was for the contrast, any contrast, to matzah. If you’ve never had matzah, think of the driest, worst cracker you’ve ever eaten. Matzah is worse. Unless you soak it in egg wash with cinnamon and fry it up into matzah brie.

Either way, I am not a fan of matzah, thus had none in the house to smear charoset onto. And apparently charoset, at least when ground smooth, is cake frosting – according to Adam anyway. So now we have almost 4 cups of the stuff left and I have no desire to eat more. I’d say next time I’ll leave some nuts and apples in chunk size. But I’ve got no real desire to try this one again.

Ah well, maybe one of y’all will enjoy it more

Medjool Date and Apple Charoset

Original from TheKitchn.com
Makes 4 cups
Recipes left to try (& copy…): 32; Snacks: 2 recipes left

  • 1 cup pecans
  • 1/2 cup walnuts
  • 2 large Granny Smith apples, peeled, cored and chunked
  • 1/3 cup apple-cranberry juice
  • 1 1/2 tbsp honey
  • 1 tsp ground cinnamon
  1. Pulse the pecans and walnuts in a food processor until coarsely ground
  2. Add the apples and pulse a few more times. Add the juice, honey, and cinnamon; blend until as smooth as you like.

In which I learn that ‘no, really, even applesauce isn’t infinitely expandable’

So, I promised y’all an applesauce recipe back on the 10th – here it is.

I was late to the applesauce thing, not really liking it until… oh college. See, as a kid, I declined to learn to swallow pills until much later than pharmaceutical companies assume will happen, so my mom had to mix my antibiotics into applesauce up until I was … about 8 or so. But it was the completely smooth, kinda tasteless, kinda watery, utterly bland but shelf-stable Mott’s applesauce. Hey, if you like Mott’s, cool, glad you’ve got your brand. It just didn’t work for me. Probably ’cause all the good stuff is in the stuff I’m missing receptors to detect. But you know, in addition to the not tasting aspects, was all the bitterness of medical pills. So, yeah. Yech.

Homemade applesauce on the other hand is awesome – as chunky or smooth as you like (or care to put work into), you can vary the apple varieties, vary the spices, and it takes much less time than I thought before hand. The recipe I currently use expands pretty easily. BUT, not when I do this


This particular attempt involved tripling the recipe, using large apples, resulting in the mound you see above. It took more time than usual to cook down and I’m still not entirely sure everything was heated through, at least to the same degree as apples from a different … strata in the pot. Lesson learned, however much I’m scaling this recipe up or down, make sure the apple pile fits properly in the pot – i.e. there’s some pot leftover!

A few notes before we start with the actual recipe though: Potato mashers will work to mash your cooked apples and are good for the building of arm muscles. Immersion blenders will make short work of all your mashing needs, but pay attention – you may end up with smoother applesauce than you wanted otherwise.

Homemade Apple Sauce

Adapted from The Craftinomicon

  • 5 medium to large apples, of any 3 varieties (proportions between the different varieties are best left as an exercise/experiment to the cook and their taste)
  • 2-4 tbsp cranberry-apple juice
  • 3 tbsp lemon juice
  • 2 tbsp brown sugar
  • 1/2 tsp cinnamon
  • 1 tsp freshly grated nutmeg
  • 1 tsp vanilla extract
  1. Peel, core & roughly dice the apples; add to an appropriately sized stock pot or Dutch oven. Add all remaining ingredients and stir to distribute roughly evenly.
  2. Cook over medium heat until apples are fairly soft, about 15 minutes. Mash to desired consistency with a potato masher or immersion blender; alternatively, transfer contents to a blender or food processor and process to desired smoothness. A potato masher will result in the largest chunks. Return apples to heat for an additional 5-10 minutes, or heated through. Add extra juice as it cooks, if the applesauce appears too dry.