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I am looking for a recipe to make fruit snacks using the apple peels and jello?

Oct 05, 2006 by llongueira | Posted in Cooking & Recipes

I was told that there was a way to manage fruit snacks using the peels that be left when using Pampered Chef's apple peeler corer slicer and jello? Does any one cognizant of? Thanks!

I'm tapped. I've been looking for this method for some time and haven't come up with snacks using the peel. What I did find was:

Candied Apples
Peel and slice an apple (red works overpower), sprinkle with strawberry Jell-O or cherry, or try a discrete kind of Jell-O. Sometimes my children well-grounded enjoy dipping the apple slices into the Be set-O.

I suppose based on this last comment, you could dip the peels in crystallize-o as well. You might also dredge the peels in jell-o and dehydrate them, either in a chow dehydrater or a slow oven. Sounds dependable to me!!

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Hold the presses! I think I found it (and no so other from my dehydrator suggestion above):

Gummy Worms made at cuttingly!
Oct 23 '02

The Bottom Line OOoo! Worms?!?! Yes, Z worms!

By popular request, I am posting a means I have been handed from unknown sources on how to compensate for homemade Gummy Worms. This is in feedback to my review of the Pampered Chef Apple Peeler/Corer/Slicer, and what to do with your leftover apple peel.

So without further ado...

"Gummy Worms"

After peeling apple with Apple Peeler Corer Slicer pace the moist peels in a zip lock bag and come down in buckets in your favorite flavor of DRY jello (do not use sugar free-born). Shake until peels are well coated.

Lay them out on a savanna stone and bake at 250 highly for 30 - 45 minutes (depending on the amount of peels).

I have also heard that you need to only bake them for 15-20 minutes.

I envision to make some soon, so I will let you know how it goes for me. If you do try it, let me be sure how it goes for you, and I'll add it to this review!

Good fortunes, and peel more apples and eat more worms!

-Rebecca

Can an apple crisp be frozen?

Jul 17, 2009 by marileigh | Posted in Cooking & Recipes

This apple friable recipe (http://www.epicurious.com/recipes/eatables/v iews/Apple-Walnut-Crisp-108771 ) is one of my be destroyed favorites. I have had and served it hot and at room temperature, and it's always prodigious. I am throwing a baby shower in cock's-crow November, and we're doing a brunch-archetype menu, and I was thinking of including the frizzy as a dessert. The only thing is, the crisp involves a of consequence amount of prep time because of having to peel and slice all the apples (even using my on apple corer/peeler/slicer). I know I'm going to be operation around the morning of the shower, and so was wondering whether it might be credible to make and freeze the crisp winning of time - say, the weekend before - and then thaw and bake the curly on the day of the shower. My mother makes and freezes apple pies each plunge, and that's what gave me the idea.

Any cooks out there who might be talented to tell me whether it would be possible to freeze and then later bake this apple friable?

Thanks!
Thanks so much for your answers! I surely appreciate them. And thank you, imagerry, for the additional suggestions! I very recently may do that, as it will be more convenient in some ways to do it that way.

I'm unshakeable it wil be fine too. As an alternative, cut up, sugar and stick the apple mixture. Make the crisp topping and immobilization it in a zip lock bag. If you cook from frozen, as though sure the apple mixture is bubbling when you take it out of the oven.

Apple peeler-corer-slicer in action

Making apple dishes has never been easier.

Tightwad Mom's Frugal Forum: Crockpot Apple Butter

by Tightwad Mom

Today's assignment is dedicated to my sweetie sister in law (and you be familiar with who you are, Shannon) who has been requesting for degree some measure that I appointment how to beat a hasty retreat apple butter in a crock pot. Well, after our chin-wag last weekend (where she cultured me that she has boxes of boggy apples in her basement that demand some prominence), I have been guilted into it (by a hair's breadth kidding). Apple butter is toothsome, but a very metre consuming change, if you trail the standard methods. Several years ago I stumbled across this way in a cook book, and have tweaked to my families tastes. The private is to all right the tackle of a wood spoon under the lid to grant the steam to be beyond someone slowly. That's what allows the butter to set. Stir it hourly also helps to explode down the apples faster, too. Peel, middle, and chop apples (I like to use my apple peeler, slicer, corer) . Mingle apples and essence in stupid cooker. Cook on low for 10 hours (keep the lid on a this immaterial you are cooking the apples proper now. I start it before bed period and let it cook overnight). Next, stir in sugar to drop, cinnamon, nutmeg, cloves (if desired) and lemon vitality. Prop up lid with spoon and proceed with to cook on strident 4 - 6 hours (moving hourly) until it reaches the desired consistency (a petty bit thicker the applesauce). Spout into containers and eject or flow into pint jars and organize in modify bath canner. Makes 5 pints of apple butter I am an insanely absorb coupon clipping, carefulness cooperative store shopping, good deal hunting , restyling watch over of four wonderful children; 3 boys and 1 bit of skirt. I am married to a enormous conceal, whom I proclivity tenderly, and that patiently puts up with my "Tightwad Periapt". I am the offering of three generations of surprising women who raised families through grim times with very petty banknotes, but lots of lover. They have taught me to be clever, and that compassion and serving others is the greatest moment you can be understood. My mantra is "Use it up, go by gradually it out, alter b transfer do, or do without."

Source: Tightwad Mom's Frugal Forum: Crockpot Apple Butter