Thanks to Campbellsville University’s WLCU-TV4, Joanna had the opportunity to visit with Ed McGuire on “What’s Cooking Neighbor?” Below are the two recipes that she cooked for the show. One is Hinton’s own Apple Pie Filling and the other is for Apple Quesadillas adapted from www.myrecipes.com. So, whether you would like to can some apples for later or eat them now you can find a recipe to enjoy!
Apple Quesadillas
4 medium tart apples (such as Jonathon, Winesap, Granny Smith), peeled and sliced
1 tablespoon lemon juice
1/4 cup sugar, divided
Vegetable cooking spray
1 (8 ounce) package cream chees, softened
1 (14 ounce) can sweetened condensed milk
1 teaspoon vanilla extract
8 (8 inch) flour tortillas
2 1/2 tablespoons chopped pecans, toasted
1/2 teaspoon ground cinnamon
Toss together apples, lemon juice, and 3 tablespoons sugar.
Cook apple mixture in a large skillet coated with vegetable cooking spray over medium-high heat, stirring often, 5 minutes or until tender and golden brown. Remove apple mixture from skillet, and set aside. Wipe skillet clean.
Beat cream cheese, condensed milk, and vanilla at medium speed with an electric mixer until smooth (about 2 minutes).
Place 1 tortilla in skillet coated with cooking spray over medium heat; spread with about 1/4 cup cream cheese mixture. Cook q minute or until filling bubbles. Spoon 1/4 cup apple mixture on half of filling; sprinkle with about 1 teaspoon pecans. Fold tortilla in half; cook about 1 minute on each side until browned. Repeat procedure with remaining tortillas, fillings and pecans.
Combine remaining sugar and cinnamon and sprinkle over quesadillas. Cut each quesadilla into 3 wedges. Makes 12 servings.
Apple Pie Filling
(Recipe credit to Paula Varney)
5 – 6 pounds of apples
lemon juice
4 1/2 cups sugar
1 cup cornstarch
2 teaspoons cinnamon
1/4 teaspoon nutmeg
10 cups water
Peel and slice apples. Soak in water with lemon juice to prevent browning.
Combine remaining ingredients in large dutch oven stirring often. Cook over medium heat until mixture is thickened.
Pack apples into quart jars. With wide-mouth funnel, pour liquid over the apples filling to the neck of the jar. Remove air bubbles from the jar and add more liquid as necessary.
Place lids on jars and pressure can according to canner directions.
Each jar makes one deep dish pie. Pour filling into pie crust and top with another crust or other topping. Bake 45 – 50 minutes at 350 degrees.
