Paula Red Apples Apples Wade's Piggly Wiggly

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When all apples are peeled, drain and place in a large Dutch oven with apple juice, sugar, lemon juice and cinnamon stick. Stir and bring to a boil. Lower heat to simmer, cover and cook for about 30 minutes until apples are tender and falling apart. If you have peeled the apples, mash with a potato masher until desired consistency.

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Here are some apple related kitchen tools I recommend: Amco Dial-A-Slice Adjustable Apple Corer and Slicer : Allows you to slice apples into either 8 or 16 pieces. Zyliss Soft Skin Peeler : The best peeler I have ever owned. Does a great job peeling an apple.

Delicious & crunchy traditional red candy apples from Miss Birdsong's

Preheat the oven to 375 and spray an 8 X 8 square pan with Pam Butter spray (see below) Spoon on the apple cinnamon and brown sugar topping (this will slightly sink into the cake as it bakes) Bake for 30 to 35 minutes. Let the coffee cake cool slightly and mix up the confectioner's sugar glaze.

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Printable Recipe. Ingredients. 4 pounds red-skinned cooking apples (Rome Beauty, Ida Red, Paula Red, etc) 4 dark red or purple-skinned plums (optional) 1 cup water (or apple juice) Directions. Wash apples well, cut in half, and remove core (don't peel); cut each half into quarters. Wash plums well, cut in half, and remove pit (don't peel).

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Directions. Boil water, syrup and sugar together until a brown caramel color is reached (at about 250 °F). Remove from the heat and add cinnamon and red coloring. Cool slightly. Meanwhile force a stick into the core of each apple. Dip the apples one at a time into the heavy red syrup, drain well, and place on a buttered baking sheet to cool.

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If you do have a food mill, leave skins on, cut apples in half and remove seeds with melon baller. Cut into quarters. Place in large heavy-bottomed soup pot with water. Cover and place over medium heat. Bring to a simmer, reduce heat to medium-low and simmer until the apples are completely broken down.

Paula Red Apples

1 Cooking Tips. 2 History Notes. Paula Red Apples have bright red skin with yellow or tan highlights. Inside, the creamy-white flesh is firm, finely-textured, crisp and juicy. Though sweeter than McIntosh apples, there is also a bit of tartness. The tree needs thinning to produce medium-sized fruit.

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Reinforce crust - Brush crust with milk or egg and sprinkle sugar or flour to prevent sogginess. Bake fully - Allow the pie to bake until the filling is thickened and the crust is browned to offset moister apples. Store cold - After baking, let the pie cool completely before refrigerating. Serve chilled.

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Paula Red Apple. A variety of apple that has bright red outer skin with yellow to tan spots. This apple has a cream-colored crisp-textured juicy flesh that provides a slightly tart flavor. It is an excellent apple for baking, cooking or for eating as a snack. When making applesauce with this apple, very little sugar generally needs to be added.

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The combination of the two results in a sweet, well textured pie. Follow this classic combination of tart and sweet apples for baking your pies and crisps. SWEET: Golden Delicious, Braeburn, Jonagold, McIntosh. TART: Granny Smith (excellent and always easy to find), Empire, Cortland. Eating Out of Hand.

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Preheat oven to 325 °F. Combine cinnamon, nutmeg and sugar in a small bowl. Set aside. Core apples, making sure not to puncture the bottom of the apples so that the juices will remain. Remove skin from 1/2-inch around top of apples at the opening. Fill each cavity with the cinnamon-sugar mixture.

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1 tablespoon apple cider vinegar. 1 ½ teaspoons apple cider vinegar. Filling: 10 Paula Red apples - peeled, cored, and cut into 1/8-inch slices. 2 small lemons, juiced. ¼ cup all-purpose flour. ¾ cup dark brown sugar. 1 ½ teaspoons ground cinnamon. 1 teaspoon vanilla extract. ½ teaspoon salt. ½ teaspoon ground cloves. ¼ teaspoon ground.

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Let cool. Top with ground cinnamon and enjoy. Peel, core and quarter apples. Place apple quarters in bowl of water. Drain water and place apples in Dutch oven. Pour lemon juice, apple cider, and sugar into Dutch oven. Place cinnamon stick on top. Bring contents to a boil. After boiling, reduce heat to a simmer and cook for 30 minutes.

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Paula Red. If you like tart apples, take a healthy bite of a Paula Red. It's one of our earliest varieties to be harvested, and the first taste of fall for many apple lovers. Pick or shop early, because Paula Reds are only available from late August into October. Profile. Tart Juicy Crisp white flesh. Best Uses. Excellent for eating Good for.

Paula Red Apples Apples Wade's Piggly Wiggly

It is an early season apple ripening in late August, and like most early apples, Paula Red does not keep for too long. Sometimes at the farm stand, Paula Red is mislabeled Early Mac, a 1923 Geneva, New York apple. Early Mac is a cross of Yellow Transparent and McIntosh. Early Macs are moderately firm and crisp and good for cooking and eating.

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Melt butter in a large cast-iron or other ovenproof skillet. Add apples and 1/2 cup sugar; stir to mix well. Cover and cook over low heat for 20 minutes or until apples are tender, stirring frequently. , Add cinnamon and remaining sugar. Cook and stir over medium-high heat 5-10 minutes longer. If desired, serve with ice cream.