Turning Dessert into Veggie Side Dish-- Hint from a Well-Stocked Freezer

So we're seriously patting ourselves on the back over this genius insight here at Potluck Paradise headquarters. We sang the praises of our quick-from-the-freezer Apple Crisp earlier in the month (February 11 to be exact -- you can link from the blog topic below in the right column)

We do really love this dessert, but lately thoughts of pending swimsuit season have had us skipping treats as an unnecessary added course.  So what were we to do with the 37 bags of quick pie filling taking up space in the freezer?  Sure, it will be some months before we have fresh, local, picked-from-the-orchard pie apples and working in the garden will burn off calories so we can indulge again. Maybe there was a way to use some of them up.

And then... we spied the two small sweet potatoes in the veggie bin, hardly a serving and a half between them. Apples and sweet potatoes are a great combination.  So we quickly peeled, diced, and steamed in the microwave. Then cooked the pie filling in the microwave as well and tossed the two together. Some pecan bits on top!  A superior side dish in a microwave minute -- or ten.

We had converted those two potatoes and pie filling into at least four servings. Not bad.

Nearly Instant Apple Crisp--Potluck Dream

It's hard to beat an apple crisp warm from the oven. Sweet and tart with just enough crispness in the crumbled topping to make a delicious end to supper. But here at Potluck Paradise headquarters we devised a way so that this tasty delight can be had easily for a quick breakfast or even a midnight snack.

It all began in typical potluck fashion with a gift of a bunch of apples. Our friend Michele's apple trees were in fine production last fall. When she asked if we could use some cooking apples of various kinds, we had visions of a pie or two, some sauce, a bit of preserves.  We did all of that. Set some by in the freezer and on the preserve shelf. . . but there were still more apples. Michele had done her own canning and freezing and said that she could feed the rest to her horses. But never one to turn away from a challenge, or the gift of free apples, we said that we would keep finding ways to use them.

And so we have the Nearly Instant Apple Crisp Filling.  It took a bit of tinkering to develop the recipe. And a bit of time to work through the apples to get them set up. Really it is just a matter of peeling, slicing, mixing, measuring, and filling the freezer bags--you could work through a couple of pecks of apples while watching your favorite team win its Saturday college football game. These little packets of great filling tuck nicely into the freezer and are ready to eat in less than 10 minutes.

Nearly Instant Apple Crisp

Cutting the apples:
The most important thing is to cut your apples into pieces that will cook quickly in the microwave when you are ready to make the crisp. We've found slices roughly an inch square and 1/2 inch thick work well, No need to be precise, you and your knife will get the idea. We generally peel and cut the apples in quarters and then remove the core. Then cut these quartered apples into thin slices.  Large apples should be cut into six pieces or even eight.

To make the filling:
6 cups apple slices (see important note above)
3/4 cup sugar -- we prefer brown sugar, but you can use white
1 tablespoon cornstarch
1/2 teaspoon vanilla

We've found it is really easy to mix this filling in an 8-cup clear Pyrex measuring cup. Put in the apples, pressing them down for a good measure, followed by the sugar, and cornstarch. Mix well and stir in vanilla.  Divide the filling into ten packets. We found plastic sandwich bags worked well. Roll tightly or flatten for compact storage in the freezer. We put the sandwich bags into larger freezer bags for better protection against freezer burn.

Now for the topping--you can make this easy recipe below, or just crumble cookies, granola, or buttered bread crumbs on top.

To make the topping:
1 cup brown sugar
1 cup Old Fashioned oatmeal, uncooked
3/4 cup flour
1/2 cup cold butter, cut into chunks

In a medium mixing bowl combine the brown sugar, oatmeal, and flour. Using a pastry cutter or two knives, cut the butter into the dry ingredients until it looks like coarse cornmeal.  Divide into ten packets and freeze.

To make a crisp:
Empty the contents of an apple packet into a 2-cup Pyrex measuring cup. Microwave at a medium setting until warm and the sauce has thickened, about 4 minutes. Be sure to stir once or twice during the process.

Pour the filling into an oven-proof bowl and sprinkle with some of the topping--straight from the freezer will work. Finish by putting under a low broiler -- about 8 inches away -- for just a minute or two. Or in a preheated 350 degree oven, or in a toaster oven.  Watch carefully so that the topping doesn't burn.

There you go!

Copyright 2015 Rae Katherine Eighmey. All rights reserved

Preserve! Leftover Fruit

Cold and stormy winter days make us long for warm and delicious treats.  And one thing Potluck Paradise has taught us . . . adapting recipes can bring surprising deliciousness. Nothing proves this more than the Apple Preserve we developed for our book talk at the La Crescent Public Library. During our early summer tour through southwest Minnesota strawberry country, we demonstrated making 2 Ingredient, 2 Hour Strawberry Preserves. Now that we were heading into harvest and apple country, we wondered what would happen if we tried the same simple technique on apples.

Fabulous preserves!

Unexpectedly, but logically, the same preserving-sugar magic interaction that keeps strawberries whole, works with apple shreds. The resulting lusciousness is unlike anything we've ever had and is a new favorite. The McIntosh apples -- usually a variety that cooks into soft sauce, delicious spicy apple butter, or strains into clear jelly -- holds up perfectly. Pure sweet apple flavor, great on toast, yummy on ice cream or pound cake and wonderful on a ham sandwich.

It couldn't be easier. Or tastier. We gave a jar to a friend and her husband opened it. He said that it tasted like an unusually delicious honey, as he ate spoon after spoon. 

Amazing Apple Preserves

2 cups grated McIntosh apples

(grated on the large side of a box grater)

2 cups sugar

Mix apples and sugar and let stand for 2 hours or longer. Stir from time to time until sugar is dissolved. Put apples into a large saucepan, at least 3 quarts. Bring to a boil over medium heat. Lower heat and cook for 10 minutes, stirring from time to time. Store in refrigerator. Makes about 2 pints.  Store the finished preserves in the refrigerator for up to a month, or in the freezer for longer. 

NOTE: other varieties of apples may work just fine, but I have only tested this with the McIntosh and Gala, other apples should cook and preserve the same way. Worst case, you'll have a potluck preserve that resembles apple butter.  That's not terrible. 

Amazing Apple Preserves

Well, one thing Potluck Paradise has taught us . . . Everything old is new again. Nothing proves this more than the Apple Preserve we developed for our book talk at the La Crescent Public Library. During our early summer tour through southwest Minnesota strawberry country, we demonstrated making 2 Ingredient, 2 Hour Strawberry Preserves. Now that we were heading into harvest and apple country, we wondered what would happen if we tried the same simple technique on apples.

Fabulous preserves!

Unexpectedly, but logically, the same preserving-sugar magic interaction that keeps strawberries whole, works with apple shreds. The resulting lusciousness is unlike anything we've ever had and is a new favorite. The McIntosh apples -- usually a variety that cooks into soft sauce, delicious spicy apple butter, or strains into clear jelly -- holds up perfectly. Pure sweet apple flavor, great on toast, yummy on ice cream or pound cake and wonderful on a ham sandwich.

It couldn't be easier.

Amazing Apple Preserves

2 cups grated McIntosh apples

(grated on the large side of a box grater)

2 cups sugar

Mix apples and sugar and let stand for 2 hours or longer. Stir from time to time until sugar is dissolved. Put apples into a large saucepan, at least 3 quarts. Bring to a boil over medium heat. Lower heat and cook for 10 minutes, stirring from time to time. Store in refrigerator. Makes about 2 pints.

NOTE: other varieties of apples may work just fine, but I have only tested this with the McIntosh.

Classic Potato Salad-- Healthy Twist

Midwestern cooks in the 1950s served up a tasty and healthful twist on the classic potato salad. The centerpiece of many a family potluck, most recipes use white potatoes, hard-cooked eggs and mayonnaise, mustard and sometimes pickles to give the basics interesting flavor.

In this version from Potluck Paradise rich, tasty sweet potatoes are combined with healthy, crisp apples and crunchy walnuts for a refreshing salad that complements any and all summer barbeque and picnic fare.

Waldorf Sweet Potato Salad

2 cups sweet potatoes, cooked, peeled and cut in 1/2-inch cubes

1 cup sliced celery

1 cup cored and chopped apple

1/2 cup chopped walnuts

2 tablespoons lemon juice

1/2 teaspoon salt

2 teaspoons sugar

1/2 cup, or more, mayonnaise

Gently mix sweet potatoes, celery, apple, and walnuts in a large bowl. Squeeze lemon juice over the ingredients. Sprinkle with salt and sugar. Stir in mayonnaise. Chill for at least a half hour before serving.

As with all dishes to be served at a summer potluck, take care to keep the dish chilled. Serve it in an insulated bowl, put frozen, lunch box cold packs on the bottom or around the sides, and don't leave it out for more than an hour.

Copyright 2010 Rae Katherine Eighmey. All rights reserved.

Image credit:National Cancer Institutes - Five a Day Resources and Tools. www.fiveaday.gov