Apples

- Demitry Pfeiffer

Types of Apples:

Some of the many types of apples include the Gala, Lodi, Mollies Delicious, Jersey Mac, Earligold, Ginger Gold, Honeycrisp, Red Delicious, Cortland, and Granny Smith.

The Apple in Depth:

The apple is a pome fruit, meaning that it has thick, firm flesh with edible skin and has a center with many seeds. The apple can be different shapes of yellows, reds, and greens, they usually remind me of Autum or Fall. It is also very circular and has its own unique taste. The peel of the apple contains ursolic acid that can help prevent obesity, glucose intolerance, and fatty liver diseases. Also, it contains a lot of Vitamin C, in one average serving it gives you 4.6 mg. or 6% of your daily value.

The Apple in Depth(continued):

Apples can almost be cooked with any method, but the most common way to cook them is to cook them in moist heat, bake, or microwaave them. The apple tree originated in Central Asia, it was seen as the fruit of sin in Geek and Norse mythology.

Recipes For Apples:

Cinnamon-Apple Cake

Ingredients

  • 1 3/4 cups sugar, divided
  • 3/4 cup (6 ounces) block-style fat-free cream cheese, softened
  • 1/2 cup butter or stick margarine, softened
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 3 cups chopped peeled Rome apple (about 2 large)
  • Cooking spray

Preparation

  1. Preheat oven to 350°.
  2. Beat 1 1/2 cups sugar, cream cheese, butter, and vanilla at medium speed of a mixer until well-blended (about 4 minutes). Add eggs, 1 at a time, beating well after each addition; set aside.
  3. Lightly spoon flour into dry measuring cups; level with a knife. Combine the flour, baking powder, and salt. Add flour mixture to creamed mixture, and beat at low speed until blended. Combine 1/4 cup sugar and cinnamon. Combine 2 tablespoons of the cinnamon mixture and apple in a bowl; stir apple mixture into batter. Pour batter into an 8-inch springform pan coated with cooking spray, and sprinkle with remaining cinnamon mixture.
  4. Bake at 350° for 1 hour and 15 minutes or until cake pulls away from the sides of pan. Cool cake completely on a wire rack, and cut using a serrated knife.
  5. Note: You can also make this cake in a 9-inch square cake pan or a 9-inch springform pan; just reduce the baking time by 5 minutes.

Apple Sangria

Ingredients

  • 3 1/2 cups chopped Honeycrisp apple (about 2 pounds)

  • 1/2 cup apple schnapps
  • 1/4 cup honey
  • 4 whole cloves
  • 2 (3-inch) cinnamon sticks
  • 2 (1/4-inch) slices peeled fresh ginger
  • 1 large navel orange, quartered
  • 1 (750-milliliter) bottle fruity red wine (such as Beaujolais)
  • 1/4 cup club soda, chilled, divided
  • 4 thin horizontal slices cored Honeycrisp apple

Preparation

  1. 1. Combine first 8 ingredients in a large bowl; stir well. Refrigerate 4 hours or until thoroughly chilled.
  2. 2. Strain wine mixture through a sieve into a bowl; discard solids. Pour about 2/3 cup sangria over ice in each of 4 glasses; top each serving with 1 tablespoon club soda and 1 apple slice.

Squash-Apple Turnovers

Ingredients

  • 2 teaspoons olive oil
  • 1/2 cup minced onion
  • 2 cups (1/4-inch) diced peeled butternut squash
  • 1 cup (1/4-inch) diced peeled Jonagold apple (about 1/2 pound)
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup (1 ounce) crumbled goat cheese
  • 2 teaspoons chopped fresh thyme
  • 1 (11.3-ounce) can refrigerated dinner roll dough
  • 1 tablespoon honey mustard
  • 2 teaspoons water
  • 2 tablespoons 1% low-fat milk
  • Cooking spray

Preparation

  1. 1. Preheat oven to 375°.
  2. 2. Heat olive oil in a large skillet over medium-high heat. Add onion; sauté for 3 minutes. Add squash; sauté for 5 minutes. Add apple; cook 6 minutes or until squash and apple are tender. Stir in salt and pepper. Remove from heat, and cool to room temperature. Gently stir in cheese and thyme.
  3. 3. Separate dough into 8 pieces. Roll each portion into a 5-inch circle on a lightly floured surface. Combine mustard and 2 teaspoons water in a small bowl. Lightly brush top sides of dough circles with mustard mixture. Spoon about 2 tablespoons squash mixture onto half of each circle, leaving a 1/4-inch border. Fold dough over filling; press edges together with a fork to seal. Brush milk over dough. Place turnovers 1 inch apart on a baking sheet lightly coated with cooking spray. Bake at 375° for 19 minutes or until golden brown. Serve warm.