Laura007 Posted November 2, 2006 Share Posted November 2, 2006 i got my bramley apples, now what to do with them. i have nade apple sauce, apple and cinnamon pie filling, im going to make some apple parcels, but what else?? any ideas? Quote Link to comment Share on other sites More sharing options...
Guest Posted November 2, 2006 Share Posted November 2, 2006 Apple jam (or jelly cause it doesn't have seeds I suppose). MMmmmmmm-mmmmm! My nana used to make Apple Jelly every autumn, and it used to keep our toast tastey through-out the winter! Quote Link to comment Share on other sites More sharing options...
Egluntyne Posted November 2, 2006 Share Posted November 2, 2006 Apple Crumble?? Quote Link to comment Share on other sites More sharing options...
Mrs Frugal Posted November 2, 2006 Share Posted November 2, 2006 Apple Dumplings! Core the apples. Cream together a little butter and brown sugar then stir in a few sultanas and a pinch of cinnamon or nutmeg. Spoon this into the centre of the apples - or drizzle in some golden syrup and a few sultanas or some chopped nuts - then wrap them up completely in puff pastry. Glaze with beaten egg and sprinkle with demerara sugar. Bake in a preheated oven at around 180-200C for 30 minutes. Mmmmm! Comfort food! Quote Link to comment Share on other sites More sharing options...
Cinnamon Posted November 2, 2006 Share Posted November 2, 2006 BUTTERY BAKED APPLES Preheat oven to200c Generously butter a large shallow baking dish. Core the apples ,cut a thin slice from the top & also score the skin halfway down. Put apples in dish Pare the zest from 1 lemon,& place in bowl with 150g sultanas,2tsp Ginger powder & 75g demerera Sugar,mix well. Spoon the mix into the apples,piling any excess on top. Cover with foil & bake for 30 mins. Remove foil & bake for a further 20-30 mins until soft. Squeeze juice from 3 lemons,& place half in a pan with 125g demerera sugar.Heat gently until sugar dissolves.Bring to boil & simmer for 3 mins until syrupy & darker in colour.Add remaining lemon juice & 100o slightly salted butter,heat until butter melts then boil for 2 mins. Pour sauce over apples & enjoy!!! Quote Link to comment Share on other sites More sharing options...
Mrs Frugal Posted November 2, 2006 Share Posted November 2, 2006 *dribble*...........*drool*..........sounds yummy Sarah! Quote Link to comment Share on other sites More sharing options...
Lindy Loo Posted November 2, 2006 Share Posted November 2, 2006 Bamley's store quite well. Wrap each apple individually in newspaper and place in a large box. I get empty apple boxes from the supermarket complete with the moulded trays. Place the apples in a cool dark place - shed or garage will do and they should last for a few months. Alternatively you could make mint jelly or rosemary which is easy and uses a fair few cooking apples as well as mint/ rosemary. I can post the recipe if anyone is interested. Quote Link to comment Share on other sites More sharing options...
Laura007 Posted November 3, 2006 Author Share Posted November 3, 2006 Bamley's store quite well. Wrap each apple individually in newspaper and place in a large box. I get empty apple boxes from the supermarket complete with the moulded trays. Place the apples in a cool dark place - shed or garage will do and they should last for a few months. Alternatively you could make mint jelly or rosemary which is easy and uses a fair few cooking apples as well as mint/ rosemary. I can post the recipe if anyone is interested. i didnt know that you could store them for ages thanks for that. Quote Link to comment Share on other sites More sharing options...
Snowy Posted November 3, 2006 Share Posted November 3, 2006 Hi Linda, please do post your recipe for the apple and rosemary jelly - I remember seeing this years ago but when I decided to try it, couldn't find it! As for the apple dumplings etc. Might have to try the freecycle approach myself! Quote Link to comment Share on other sites More sharing options...
Lindy Loo Posted November 4, 2006 Share Posted November 4, 2006 Mint (or Rosemary) & Apple Jelly 2.3 kg (5lb) cooking apples 1.1 litre (2 pints) water few fresh mint or rosemary sprigs 1.1 litre (2 pints) distilled vinegar sugar - 450g (1lb) for every 600ml (1 pint) of extract 6 -8 tbsp chopped fresh mint or rosemary few drops of green food colouring (optional) Place the apples in a large saucepan with the water and mint (or rosemary) sprigs. Bring to the boil then simmer for about 45 minutes, until soft and pulpy. Stir from time to time to prevent sticking. Add the vinegar and boil for another 5 minutes. Spoon the apple pulp into a jelly bag and leave to strain into a large bowl for at least 12 hours. Discard the pulp in the jelly bag. Measure the juice extract and put it in a preserving pan with the sugar. Heat gently until the sugar has dissolved then bring to the boil and boil rapidly for about 10 minutes. Test for a set and, when setting point has been reached take the pan off the heat and remove any scum with a slotted spoon. Stri in the mint (or rosemary) and add the food colouring (if desired). Allow to cool slightly then stir well to distribute the mint/rosemary. Pot and cover. I made lots of this mint jelly last year and it is delicious! Quote Link to comment Share on other sites More sharing options...
kannie Posted November 4, 2006 Share Posted November 4, 2006 Apple cake, apple paste (like quince paste to have with cheese). Quote Link to comment Share on other sites More sharing options...
Egluntyne Posted November 4, 2006 Share Posted November 4, 2006 Stew them and then freeze them. Handy to have on tap if you fancy whipping up a pudding. Quote Link to comment Share on other sites More sharing options...
