The Rest of The Story-February Partner Newsletter Article 4

Nothing Says Love Like Apple Streusel Pancakes!

CROCKPOT APPLES AND PORK CHOPS                                           

5-6 Apples, peeled and cubed

4-6 boneless pork chops

2 Tbsp butter

¼ cup brown sugar, packed

2 tsp cinnamon

1 tsp nutmeg

DIRECTIONS: Heat skillet over medium high heat. Add butter and once melted add pork chops. Cook each side 5-6 minutes until golden brown. While cooking pork chops, peel apples and cube them. Put the apples in a large bowl and toss with brown sugar, cinnamon and nutmeg. Pour coated apples into crockpot. Place pork chops on top. Put lid on crockpot and cook on low 6-7 hours. Serve and enjoy.

Serves: 4-6

HOMEMADE APPLE CIDER BUTTER            

6 large apples peeled and cut into large pieces

4 cups apple cider

1 1/2 cups brown sugar

1/2 cup sugar

DIRECTIONS: Combine apples and apple cider in a stockpot. Cider should almost cover the apples. Bring to a boil and cook until apples are very tender. Use a blender/food processor to puree the apples until mixture is very smooth. Add sugar to the apple puree in the stockpot and bring to a boil, stirring occasionally to dissolve the sugar. Reduce heat to medium and cook until mixture has thickened and reduced by 40-50%.The apple butter will bubble thickly and splatter as it reduces, so keeping a splatter screen on top of your pot to minimize the cleanup is highly recommended. The butter should be thicker than most jams, with an almost honey-like quality to it when it is finished. Store in airtight containers in the refrigerator. Makes about 3 cups. Recipe can be doubled or tripled or larger batches.

APPLE-PORK BURGER      

1 lb ground pork

½ lb breakfast sausage

1 small apple-grated

1 garlic clove-grated

1 tsp kosher salt

Add pepper to taste

DIRECTIONS: Mix 1 pound ground pork, 1/2 pound uncased fresh breakfast sausage, 1 small grated apple, 1 grated garlic clove, 1 teaspoon kosher salt, and pepper to taste. Form into four 1/2-inch-thick patties and cook in an oiled skillet over medium-high heat, 4 to 5 minutes per side. Serve on buns with Swiss cheese, bacon, mustard and sliced apple.

APPLE CINNAMON STREUSEL PANCAKES     

1 cup flour

3 tablespoons sugar

1 teaspoon cinnamon

2 teaspoons baking powder

½ teaspoon salt

¾ cup + 2 tablespoons milk

1 egg

2 tablespoons oil or melted butter

1 medium red apple (I used gala – use your favorite!)

STREUSEL

½ cup flour

½ cup brown sugar

1 teaspoon cinnamon

6 tablespoons cold butte, diced

DIRECTIONS: Preheat a large pan, skillet, or griddle to medium-low heat. In a small-medium bowl whisk together the flour, brown sugar and cinnamon for the streusel. Cut in butter with two forks or a pastry cutter until mixture is crumbly. (You can also use your fingers!) Set aside. Peel and dice apple, discarding core and seeds. In medium bowl whisk together flour, sugar, cinnamon, baking powder and salt. Add milk, egg, and oil (or melted butter) and mix until ingredients are incorporated enough that there are no more flour streaks but the batter is still a little lumpy. Stir in diced apple pieces. Lightly grease your pan/skillet/griddle. Drop 1-2 tablespoons of streusel mixture onto the pan. Use a ¼ cup measuring cup to pour batter directly on top of the streusel. Allow to cook for 1-2 minutes until edges begin to look “dry”, then flip, top with another 1-2 tablespoons of streusel, and allow to cook another minute or so until puffy and golden. Continue process until all of the pancake batter has been used. Stack pancakes and top with any remaining cinnamon streusel. Serve warm with powdered sugar and maple syrup.

APPLE CINNINMON BUTTERNUT SQUASH SOUP     

8 cups cubed seeded peeled butternut squash (2 medium)

1 large apple, peeled, chopped

1 large onion; cut into 1-inch pieces

2 tablespoons packed brown sugar

¾ teaspoon salt

¾ teaspoon ground cinnamon

1/8 teaspoon pepper

3 cups Progresso™ chicken broth (from 32-oz carton)

¾ cup milk

1 container (6 oz) Greek Fat Free plain yogurt

2 tablespoons chopped fresh chives

DIRECTIONS: In stockpot, mix squash, apple, onion, brown sugar, salt, cinnamon and pepper. Add broth. Cover; heat to boiling over medium-high heat. Reduce heat; simmer about 20 minutes or until squash is tender. Next, in blender or food processor, place one-third of mixture. Cover; blend until smooth. Repeat twice to use up remaining soup. Return to Dutch oven, stir in milk and yogurt. Heat over low heat, stirring occasionally, just until heated through. Ladle into bowls; sprinkle with chives. Serves: 8

BON APPLETIT!