Someone is giving me a lot of apples and I need some ideas of what I can do with them. Can you freeze apples and if you can how do you do it.

Thanks,

Sonya

I would make an apple cobbler or add it to some items for baking. I am not sure about freezing them because I think they might be mushy.

you could make some home made applesauce. mmm that sounds yummy!

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Recently married June 6, 2008! The wedding is over, now it's time to cook!

I peel slice and blanch them and then freeze them!
the frozen ones need to be used in cooking because they do loose their crispness!
I make lots of apple sauce, apple butter and peeled sliced canned apples (they are great for pies and coffee cakes)

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Always be a first rate version of your self instead of a second rate version of someone else.[SIGPIC][/SIGPIC]
What the country needs is dirtier fingernails and cleaner minds.

Steamed apples with cinammon and brown sugar are a good side dish. You can make apple puree to put in things to make them healthier.
You can make apple butter it's yummy!
Pies, tarts, apple bars, applesauce, apple fritters, baked apples, stuffed apples, apples with cheddar slices, apple salad.

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"Men can't be fat only fat women can be fat" Peter Griffin
"Without the environment where will we do stuff?" JoeJack-Strickland Propane

Definitely make The Pioneer Woman's apple dumplings. They are excellent along with all the rest of her recipes. ThePioneerWoman.com.

2 Granny Smith apples
2 cans crescent rolls
2 sticks butter
1 1/2 cups sugar
1 teaspoons vanilla
cinnamon
1 small can Mountain Dew
Peel and core apples. Cut apples into 8 slices each. Roll each apple slice in a crescent roll. Place in a 9 x 13 buttered pan. Melt butter, then add sugar and barely stir. Add vanilla, stir, and pour over apples. Pour Mountain Dew around

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"The best vitamin for making friends is B-1." - Unknown

My grandmother would always freeze sliced apples. She didn't blanch or anything, just peeled, sliced and froze them. They were used for pies or cobblers or fried apples. Fried apples are just cooked in a skillet with melted butter, brown sugar, a little cinnamon and vanilla until the apple alices are tender. YUMMY!

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GO TITANS!!

Tehachapi Apple Cake

2 Cups white sugar
1 Cup chopped nuts. I like pecans, but walnuts would work too.
2 Cups all purpose flour
1 teaspoon baking soda
2 teaspoons cinnamon
1 teaspoon salt
3/4 Cup oil
2 eggs
5 Cups diced apples (peeled and cored)

Sift/mix dry ingredients together. Add to remaining ingredients. Pour into four greased, floured 3 1/2" by 5 1/2" foil pans. Bake at 350 for one hour

Not my recipe, but it uses a ton of apples, tastes better the next day, and is really good. Would probably work as muffins, if you don't have the little cake tins.

These are SOOOOO easy and SOOOOOOOOOOO YUMMY!

The Pioneer Woman Cooks! Blog Archive Apple Dumplings


ETA: oooops, I see someone already posted it. Try it! I'm making them (again) for the 4th.

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"Is God willing to prevent evil, but not able? Then he is not omnipotent. Is he able, but not willing? Then he is malevolent. Is he both able and willing? Then whence cometh evil? Is he neither able nor willing? Then why call him God? " ~Epicurus

I am sure Poineer Womans dumplings are wonderful, but I would not want to use all of that butter (I also dont buy crescent rolls)...

here is my recipe
6 apples, peeled and cored
1 cup water
3/4 cup sugar
1/2 tsp cinnamon
6 dots of butter
extra sprinkles of cinamon and sugar
pastryy for double crust pie

Wrap each apple in pastry, dot with butter, a and a sprinkle of cinamon and sugar
place in a 9 x 13 pan
boil water, sugar and cinnamon for a few minutes to make it syrupy, and pour over the dumplings and bake at 400 for 40 minutes

here are instructions for long time storage from an old book I have

Winesap and yellow newton are the best keeping variety, lasting up to 8 months, Next in keeping quality are Stayman-winesap, Northern Spy, York Imperial, Arkansas Black Twig, Baldwin, Ben Davis and Rome Beauty...storgae ranges of four to six months for these varieties, Jonathan, McIntosh, Courtland, and red and yellow delicious...
For long time storage apples must be picked at the proper degree of maturity. Apples picked too green are subject to a number of disorders including scald and biter pit. If picked beyond maturity, tehy quickly become over ripe in storage.
Store between 30 to 32 % f and 85 to 90% humidity. Yellow Newton, Rhode Island Greening and Mcintosh store better at 36 to 38 deg f . packing in shredded paper helps prevent scald.


Personally, we grow granny smiths and yellow delicious, and store in the cool side of the basement all winter.

You can also make apple butter , and can it.
I dont really have a recipe, other than you chunk up all of the apples you want to use in a huge heavy pot, add some water or cider or apple juice to help them cook down, some cinnamon or pumpkin pie spice, and cook all day on low stirring occaisionally until it resembles a brown tar. You can can it in half pints or pints in a boiling waer bath, process for 30 minutes

well, we figure we're gonna die someday, so we can either indulge every now and then or not and wish we had.

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"Is God willing to prevent evil, but not able? Then he is not omnipotent. Is he able, but not willing? Then he is malevolent. Is he both able and willing? Then whence cometh evil? Is he neither able nor willing? Then why call him God? " ~Epicurus

I am sure, but mine are darn good. Better than apple pie

when i first glanced at this I thought " what pioneer women had crescant rolls and mountain dew? "man I'm older than I thought!
then I read it again and realized the blog was by someone who referred to herself as the pioneer woman!

now I don't feel so old!

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Always be a first rate version of your self instead of a second rate version of someone else.[SIGPIC][/SIGPIC]
What the country needs is dirtier fingernails and cleaner minds.