75 recipes from fresh salads to creative soups, sides, main dishes, and sweet treats
An apple a day keeps the doctor away, but what about a fresh, crisp apple salad? A hearty apple and lentil soup? Succulent apple-stuffed chicken breast or spicy apple curry? Or the classic favorite, apple pie? Madge Baird, a regular Johnny Appleseed, has 75 creative, simple, and delicious ways to make eating apples the highlight of your day. (-synopsis)
I’m no stranger to cooking and baking with apples. They happen to be one of my favorite fruits to cook with because of how versatile they are. So when I received a copy of the book How D’ya Like Them Apples I was super excited to look through it. My first impressions were that the color photos were gorgeous and they made me want to make everything! I also really liked the size of the book because it wasn’t huge like some cookbooks. It’s fairly compact which makes it nice when I’m putting in on the kitchen counter while I’m baking or cooking.
The beginning of the book starts with an introduction and some helpful hints. The hints really are helpful as they tell you how many apples typically make up a pound and how many pounds of apples you will need to make a pie. It’s very informative and a great way to start a cookbook about apples.
I like how the sections are divided up and the amount of color photos put into this book. There isn’t a photo for every recipe but at least half of the recipes have photos with them. Since I eat with my eyes first this is always important. The recipes also use common ingredients found in the home and in every grocery store so you won’t have to go out of your way to find an ingredient you’ll never use again.
The book is divided into 5 sections. The sections are Salads, Soups, Meats and Poultry, Pies and Pastries, and Cakes, Cobblers, Breads, and Sweet Treats. As usual I looked through the book and marked all the delicious recipes I wanted to try. My top 5 recipes I was wanting to try were Pistachio, Chicken and Apple Salad, Pumpkin-Apple Soup with Bacon, Turkey Meatballs with Apple-Dijon Glaze, Wonton Apple Pockets a la Mode, and Slow Cooker Apple Butter. All of these recipes sounded incredible and I can’t wait to make all of them!
I give this book 5 out of 5 stars.
Now I had to try one of the recipes before reviewing the cookbook and the winner was the Wonton Apple Pockets. They looked really easy to make but really good too. It’s basically sauteed apple slices put inside eggroll wrappers, sprinkled with cinnamon and sugar and then fried to a deep golden brown. I’m really not that big on frying foods because it tends to make a mess but it didn’t sound like I needed an entire pot of bubbling oil so I went for it.
These were easy to prepare because they only have a few ingredients. The biggest problem I had was getting the edges of the egg roll wrappers to stick together. I finally found the if I wet the edges of both wrappers and then pressed them together this worked the best. I put the apple pockets in the oil one at a time and each one only took 1-2 minutes to fry.
I left them on paper towels to drain then sprinkled them with powdered sugar and served them with ice cream. These are definitely best eaten hot. The outside is super crunchy while the apple inside are warm and sweet. The ice cream melts on top of the apple pockets which just adds more flavor. These would be a great dessert to a dinner party or they would be fun to serve as a snack to kids!
- 2 sweet-tart apples (such as Gala or Granny Smith), peeled and cored*
- 1 tablespoon butter or margarine
- Vegetable oil, for frying
- 8 large egg roll wrappers
- 1⁄4 teaspoon cinnamon
- 2 tablespoons sugar
- 1⁄4 cup powdered sugar
- Vanilla ice cream
- Slice prepared apples into rings. In a large frying pan, melt butter and sauté apples over medium heat for about 3 minutes. Transfer apples to a plate. Rinse frying pan and wipe clean.
- Pour vegetable oil into the frying pan about 1⁄4 inch deep. Heat oil over medium heat until it begins to bubble around the edge, about 325 degrees.
- Prepare the apple pockets by laying 4 egg roll wrappers on a flat surface. Wet the outside edges by running a paper towel dipped in water around the rims. Arrange 2–3 apple rings overlapping in the center of each wrapper (cut rings in half if they don’t fit). Mix together the cinnamon and sugar then sprinkle apples with the mixture. Top each wrapper with a second wrapper, and press edges together to create a seal. If your apple rings are small or thin, you can use only 1 egg roll wrapper and fold it like an envelope around the apple slices, as shown in the photos.
- Using tongs, gently transfer 1 apple pocket into the oil, and let cook for about 30 seconds, until wrapper is blistered and golden. Turn pocket over and cook the other side for about 30 seconds. Transfer to paper towels to drain. Repeat with the other 3 apple pockets.
- Lightly sprinkle pockets with powdered sugar and serve with a scoop of ice cream.
- *An apple corer or melon baller can be used to remove the core without cutting the apple in half. If this seems inconvenient, halve the apples and slice half-rings.