Getting in to the fall spirit... · Ryder Family Farm- Southern Illinois
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Getting in to the fall spirit…

Getting in to the fall spirit…

On Sunday (when I found out I was pregnant and won my wedding dress on ebay) N and I also went to the Englebrecht Apple Orchard where we collected 2 10lb bags of apples and had some quality time.

In October we love to pick our own apples and make all kinds of yummy stuff, we even have preserved our apple creations for future enjoyment in past years. This year we thought it would be yummy and fun to get a ton of apples and have some fun in the kitchen.

We paid $8.00 for the 20lbs of apples, that is not a bad price at all. Plus we got to pick all the apples ourselves which was fun. I was woozy and overheated but that didn’t stop me from climbing a tree to pluck some apples.

Tonight I made a batch of pumpkin apple soup that was so yummy. I also washed the remainder of the 20lbs of apples in preparation for this weekends preserving madness and now we are seeking out fun apple recipes.

So, what do you do to get in the fall spirit? Do you have any fun apples recipes you could share?

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* Updated to include pumpkin apple recipe

Melt 2 tablespoons of butter in a medium saucepan, add 1 chopped onion and 2 cored and peeled green apples. Saute onions, apples and butter over medium heat until soft.

Next add 1 tablespoon of flour to the sauce pan, stir and cook for 2-3 minuites.

After cooking flour and sauteed items gradually whisk in 4 cups of chicken broth.

Then stir in 3 cups of canned pumpkin, 2 tablespoons of packed brown sugar, 1 teaspoon of cinnamon, 1 teaspoon of nutmeg and 1 teaspoon of ginger to the mixture. Bring to  boil, reduce heat cover and simmer for 25 minuite.

Next transfer to a blender, food processor or take a blending wand to the mixture. The goal is to puree it until smooth.

When all is pureed return to pan, add 1 cup of apple cider (or apple juice), 1/2 cup of half and half, and 2 tablespoons of garlic salt. Mix and warm on stove, taste test and add salt and pepper as needed.

This made us about a 12 servings of soup that we transferred to jars and froze for later enjoyment. Yum!

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