Daily Archives: October 11, 2016

What a Fabulous Idea: The Apple Dust Especially

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This is from the blog site: One Tomato, Two tomato. Thanks to the blogger. Apparently you can do this with the skins taken off tomatoes when you are slipping them in order to can them. What a great idea!

Dried Apples and Apple Dust

I am constantly creating new healthy items that are easy to pop into lunches or have for snacks.  Since it’s the middle of winter, my local apple orchard isn’t exactly open.  But my coop had several bags of “seconds” organic apples for only 99¢ a pound.  Time to fire up the dehydrator.

My latest endeavor is apple dust and dried apples.  I got the idea for apple dust from drying leftover tomato skins from canning.  The skins are dried in the oven, then pulverized, and used to sprinkle on pasta, pizza, rice and beans.  Why not do the same for apple peels?  My dust (more like bran) had a lovely pink color from the apple varieties I used and a light apple flavor.  The best part of the dust is the kick of fiber, antioxidants and nutrients found in apple peels.  Don’t let them go to waste!  I like to add apple powder to yogurt, oatmeal, pancakes and muesli. The actual dried apples were pretty good, too.  They barely lasted a week in my house.

5 of 6 Zucchini Recipes: Zucchini Cornmeal Cookies

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Better late than never, right? I fell off of my horse 6 weeks ago and haven’t felt too good lately. Broke 5 ribs and sprained my ankle. Too make matters worse/better? I am having a total knee replacement in 2 1/2 weeks. To make a long story short, I haven’t been able to complete my zucchini recipes. So here goes. These are brilliant cookies. Yummmmm

Zucchini Cornmeal Cookies

1/2 cup (1 stick) unsalted butter, room temperature

1 cup confectioners’ sugar

1/2 teaspoon pure vanilla extract

1 teaspoon packed finely grated lemon zest

1 teaspoon coarse salt

1 cup all-purpose flour (spooned and leveled)

1/2 cup fine cornmeal

1 medium zucchini, grated on small holes of a grater (about 1 cup)

med104831_0909_lemon_cornmeal_vertInstructions :

 Preheat oven to 325 degrees. In a large bowl, mix butter and sugar with a wooden spoon until pale and fluffy. Stir in vanilla, lemon zest, and salt. Add flour and cornmeal and mix until mixture is crumbly. Add zucchini and stir until a thick dough forms. Drop dough by rounded tablespoons, 2 inches apart, onto two parchment-lined baking sheets. Bake until cookies are light golden brown at edges, 25 to 30 minutes, rotating sheets halfway through. Let cool completely on wire racks.