Category Archives: Food Photography 2013 – 2014

Autumn Apples For Homemade Applesauce

Years ago a friend of ours, SM, would give us big bags of fresh apples right off her tree. Those were some good apples! One of the favorite things to do with apples in our house is to make warm applesauce.

SM has since moved away and we must get our autumn apples from the grocery store nowadays; but that warm homemade applesauce is still a favorite around here.  Over the years we have kind of perfected our favorite applesauce recipe and I must say it’s pretty darn good!

I like it nice and warm with a big ol’ dollop of whipped cream on top!

food photography apples isolated on white stock photos

A couple of weeks ago while I was filling my shopping cart with an assortment of apples [D had requested a big ol pot of applesauce be put on the menu that week.] I heard a little voice behind me ask; “Do you have lots of kids who like apples?”. I turned to see a nice lady who was also taking advantage of the apple sale. I said “No; not lots of little kids that like apples. Just one big one that likes applesauce!” She apparently found that remark quite funny and when she stopped laughing she talked about how she hadn’t made applesauce in years… she just didn’t have the patience to stand over that pot of hot simmering syrupy goodness.

Well I couldn’t resist telling her that I cooked mine in the crock-pot and that it was pretty darn easy. I didn’t have all the exact measurements memorized but she got the idea and said she was going home to perfect her own version of crock-pot applesauce.

It’s contagious I tell ya!

Here’s our favorite applesauce recipe… What do you like to do with all your autumn apples?

food photography applesauce recipe stock photos

Crock-Pot Applesauce

10 to 12 large apples, peeled, cored, and cut into chunks
1/2 cup water
1 1/2 tablespoons lemon juice
1/2 to 1 teaspoon ground cinnamon
3/4 cup granulated sugar
1/4 cup brown sugar, packed
1/8 teaspoon fine salt

Combine ingredients in a slow cooker.
Cover and cook on low for 8 to 10 hours.
Mix well, apple chunks will mash while you mix.
Leave it as chunky as you like.
Serve warm or cold.

Tip: For the best flavor use a variety of apples such as;
4 Gala + 2 Granny Smith + 2 Red Delicious + 1 Braeburn + 1 Fuji
or any combination of your favorite varieties.

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Rachel Ruben Roll Sandwich Recipe

You know how sometimes you have a little leftover this, and a little leftover that, and some of this thing laying around. Yep; one of those “need to get this used up” kind of days in the kitchen. We had one of those days and as a result a new dinner recipe was invented. I called it the Rachel Ruben rolled sandwich recipe.

It goes like this…

Rachel Ruben Roll

1 Betty Crocker 6.5oz pizza crust mix

about 8oz shaved deli corn beef and shaved deli turkey (you’ll want 2/3 corn beef and 1/3 turkey)

4 thin sandwich slices of swiss cheese

2 thin sandwich slices of cheddar cheese

1 cup sauerkraut; very well drained

1 egg beaten with about a teaspoon of water

thousand island type dressing

blog ruben roll IMG_7794

Mix dough according to package directions and let rest 5 minutes.

Kneed dough lightly with a small amount of flour. Roll out on a floured surface into a thin rectangle about 8” x 13”.

Leaving 1” to 2” of dough uncovered on each short edge layer on corn beef, turkey, cheese slices (torn and scattered around), and sauerkraut. (in that order)

Gently pull one short edge of dough up over the fillings and keep rolling; jelly roll style. Gently pull the other short edge snug, pinch the ends of the roll closed and tuck under.

Place roll seam side down on lightly greased cookie sheet.

Brush top and sides lightly with beaten egg.

Bake at 400 for 40 to 45 minutes till a nice golden brown crust has formed.

Let stand 5 minutes before slicing.

Serve with dressing for dipping and enjoy!