Sweet, Sweet Sunday

It’s Apple Pickin’ Time

Okay, now that we’ve established the fact that in order to take care of an awesome type 2 diabetic husband, “resident four year old,” and whoever else may be surrounding our tables or grabbing whatever food they can find to eat in surplus===such as my college daughter….

…we’ve also decided that one way that we can start converting all of our collected Southern Living and Paula recipes into healthier alternatives is by baking with applesauce…

And now that another goal of mine is to start slowly weeding out all processed foods from our diet, I’ve also decided to make and can my own applesauce…and apple butter…

Wait, did I say that I was gonna actually “can” something?!

My mom will be so shocked—kinda like the day that I told her that I had bought my very first sewing machine and she thought to herself that I’d never sew a straight stitch in my life…(now quilting is my favorite hobby…more on that later)…

But if I’m ever going to actually make applesauce or apple butter, there’s obviously one very important ingredient that I’m gonna need…

APPLES!!

Big Deal…So go get you some apples…

Wish it were that simple…wish apples came with two options—red or green…

But it isn’t?

If I send my daughter out to get apples, she’d soon be calling me to ask which ones…

If I order apples from Instacart, ,I’ll have to first surf and see which apple variety to order.

So my goal in these three upcoming posts are to show…

  1. How to select apples
  2. How to store apples
  3. Which variety to choose for what

…,and then share a few of my very favorite apple recipes…

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Sweet, Sweet Sunday

Applesauce…The Why?

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So if you’re going to start baking with applesauce more frequently, there is obviously one very important thing that you must keep on hand…
Applesauce!!!

 

Obviously there are two options when it comes to keeping applesauce on hand—buy it from the grocery store ready-,made, or make it yourself..

Why even consider making your own applesauce when it’s so easy just to get cheap applesauce, even if you do have to squat in the Walmart aisle in order to get to the cheap stuff.

That’s probably the problem. When it comes to food products, there are certain items where cheap simply means cheap…cheap quality, cheap texture, cheap ingredients, cheap manufacturing methods.

The best applesauce—both as far as taste and nutrition—is homemade, unsweetened and made from unpeeled apples.

Plus this is coming upon the time of year when apples are relatively cheap and easily available…

If you’re buying two thousand apples already for the upcoming PTA Halloween carnival, why not also buy another thousand and see how much homemade applesauce you can make ahead of time and sell at the food booth also.

 

Finally, so why even bother with applesauce in the first place…check out these nutritional facts…

 

Applesauce contains…

  • Calories…A cup of unsweetened applesauce contains around 100 calories.
  • Fat…Apples0auce contains no fat, assuming that your applesauce is unsweetened and does not contain high-fructose corn syrup or sucrose..
  • Fiber…Applesauce is an especially good source of soluble fiber, the type that dissolves into a gel-like substance and helps maintain healthy blood sugar and cholesterol levels. Yet store-bought applesauce is typically made without the apple peel, which means that buying your applesauce instead of making it yourself does not take full advantage of the amount of fiber that those apples originally contained.
  • Pectin…While we’re on the topic of fiber, applesauce also contains pectin, a special type of soluble fiber, a vital nutrient in  helping to lower your cholesterol levels.
  • Vitamin C…Applesauce can supply as much as 80% of your daily allowance of vitamin C.
Getting Healthy, Sweet, Sweet Sunday

Baking with Applesauce

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Being the wife of a type 2 diabetic makes you reconsider the old ways that you have learned to cook, not only in WHAT you cook, but also in HOW you cook.

You become more aware of the amount of saturated fats, sugar, and calories contained in your baked goods.

For example, check out these facts about the nutritional value of Paula Deen’s Sour Cream Pound Cake found in my last post. I’ve been making this cake for about thirty-five years my self and eating it for about fifty, but never stopped to really think about the ingredients until here lately.

But still, being from the Deep South, I absolutely love to bake and would gladly put my sour cream pound cake in competition with anyone else’s at any upcoming state fair this fall.

But how do I still manage to make moist, delicious baked goods that will rival any competitors while also keeping my type 2 diabetic husband’s blood sugar and cholesterol levels in line?

One way is by replacing some of the fat called for in cookie and cake recipes with applesauce.

So this holiday baking season, I plan on making at least some of my traditional recipes using applesauce so that at least some of my offerings will contain less sugar and perhaps even healthy(?!)…since apples have been shown to have great health benefits.—such as helping to prevent cancer, reducing your risk of cardiovascular difficulties, acting as an antioxidant, and diminishing the effects of bad cholesterol.