Saturday, 23 November 2013

Back to Basics: Homemade Applesauce in Half an Hour!

My sister’s mother-in-law has several apple trees in her yard which means every fall I get a big bag of yummy organic apples. Some of the apples are, well, how can I put this? Not pretty. And maybe a bit mushy, and there might be a worm or two enjoying the fruit. One of my favourite things to do with this bounty (sans the wormy ones) is to make applesauce.  The lovely looking apples make their way into something more showy, like a beautiful apple upside-down cake.  But that's for another post.
 I love that I know what’s in it my homemade applesauce, and my daughter loves getting it in her lunch as a ‘treat’.  Applesauce is also a great way to use up apples that are just getting a bit soft.

If you choose to, you can peel the apples before you make the sauce or leave the peels on and then pull them out after it's cooked.  I usually just peel them first unless the skins are super smooth.  I also find that, depending on the type of apples used, sugar is often not needed.  Just taste it first and then decide.

Homemade Applesauce

  • 6 medium organic apples
  • Stick of cinnamon or ½ tsp cinnamon powder
  • 2-4 TBSP cane sugar or coconut sugar (if needed)
  1. Chop and core the apples, you can leave the peels on if you like.  Put them in a medium sized saucepan over a medium heat.  Add the cinnamon stick or powder.
  2. Once lots of juice is running out of the apples turn down to a low heat.  Taste to see if you need sugar and stir it in now if you do. Cover and cook for 20 minutes.
  3. Remove the cinnamon stick and any peels and mash.

    I make heaps of applesauce and freeze it in 1/2 cup portions for snacks and recipes.  I have never had it in the freezer longer than about 3 months but I would think it will be good for up to six.  


Wednesday, 20 November 2013

Pumpkin Spice Mix


Why buy Pumpkin Spice Mix at the store when you probably have all the ingredients you need right in your pantry? Making this mix could not be easier and it contains no extra junk or mystery ingredients.  All you have to do is find a nice jar with a lid and put all the spices in and voila, pumpkin spice mix.  It's that easy. Really, I can't believe it took me so long to make my own.  Quite honestly I feel like a bit of a sucker for buying the packaged stuff.  Don't feel like a sucker. Join me on the "Aren't I clever I made my own Pumpkin Spice Mix" team.

Monday, 18 November 2013

Festive Holiday Granola with Pumpkin and Cardamom

I discovered this recipe when I was looking for something new and delicious to make with pumpkin puree.  I changed it up a bit to reflect Grandma's real food outlook and gave it a new name.  I think it tastes like Christmas and it would make a wonderful homemade gift in a simple canning jar with a beautiful bow.

Sunday, 17 November 2013

Pumpkin Muffins

One of the joys of autumn is the many beautiful varieties of pumpkin.  I love them all, not to mention the fabulous tasty treats we can make with the rich sweet flesh hiding inside.  I prefer to make my own puree for a few reasons (how to make your own homemade pumpkin puree).  One, I know what's in it. Two, I don't have to worry about BPAs leeching into my food (post on BPAs). And three, it fills the house with a wonderful smell that  just screams Autumn!

Thursday, 14 November 2013

Pumpkin time - Make your own Pumpkin Puree


 Pumpkin time! 

On our recent trip to the pumpkin patch I decided to try a couple of different varieties.  I fell in love with a beautiful red pumpkin, a French variety called Rouge Vif d Etampes, and had to have it.  The green one, that my daughter calls "the brain" pumpkin, is actually called a Triamble.  Both are good for Halloween and for eating so they came home and sat on our porch for a few days and then came inside to warm up, in my oven!