Delicious apple recipes for fall

CHICOPEE, Mass. (Mass Appeal) – We are only a couple of days away from the start of fall, but we are preparing by making some scrumptious apple recipes. Cathie Cappa, Owner and Chef of Auntie Cathie’s Kitchen in West Springfield, showed us how to make Quick Homemade Apple Sauce and Gluten Free Funnel Cakes.

Quick Homemade Applesauce, no Sugar Added

3 lbs of Apples
1 tsp cinnamon
1 pinch nutmeg
1 1/2 cups water
2 thin lemon slices
1/4 tsp salt

Peel and core apples. Cut apples into approximately 1 inch cubes. Add all ingredients to pot and turn heat on high. Bring to a boil, then cover and reduce heat to low. Simmer for 20 minutes or until the apples have softened significantly. Stir frequently, making sure that the apples are not sticking to the bottom of the pot. Remove lemon slices.

Leave chunky or mash with a potato masher, or use a food mill for smoother consistency.


Gluten Free Funnel Cakes

Dry ingredients:
1/4 cup sugar
2 cups gluten free flour blend
1/4 teaspoon salt
1 teaspoon gluten free baking powder
1 teaspoon xanthin gum

Wet ingredients:
2 eggs
1 1/4 cup milk
1/2 teaspoon vanilla extract

Oil for frying

Toppings – your homemade apple sauce, powdered sugar, cinnamon and honey

On the stove start heating approximately 2 inches of oil in a fry pan over medium heat. In a small mixing bowl, combine all of the dry ingredients and set aside in a sifter if you have one.

In a large bowl, bet the wet ingredients together until top is slightly frothy.

Now sift or slowly add the dry ingredients you have set aside into the large mixing bowl with the wet ingredients, whisking continuously to avoid lumps. Check oil temp by taking a small drop of batter and drip it into the pan – it should take just about 45-60 seconds to start browning on one side. Adjust the heat accordingly. Use a wide tipped funnel or plastic baggie with the corner snipped off to drop strings of batter into the pan of hot oil to make whatever designs you wish. Cook until golden brown on both sides and remove from heat with a spatula or tongs and drain on paper towels. Plate and serve with toppings.

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