Crafts DIY Featured Fun in the Kitchen Garden Garden Sense Home Decor Kitchen Craft

Apple Crafts Garden Sense #DailyDishMagazine

apple wreath

Apple Crafts

You can add a personal touch to your autumn home décor by bringing in a taste of the season.

Hollow out an apple as you would a pumpkin. Soak in lemon juice for 5 minutes. Insert a votive candle. Do not leave candle unattended.

Fireplace Toss
Collect twigs or prunings from apple branches. Cut into 6-inch pieces. Add 3 cinnamon sticks with 6 twigs and tie into a bundle using twine or jute. Toss into the fireplace for a lovely scent. Do not leave unattended.

dried apples

  • 8-10 firm apples
  • lemon juice
  • spice mixture: 8 teaspoons cinnamon, 2 teaspoons allspice, 1 teaspoon cloves

Peel, core and slice apples ¼-inch thick. Soak slices in enough lemon juice to cover for 10 minutes. Pat dry on paper towels. Using a pastry brush, brush on spice mix.
Place in food dehydrator at 135-140 degrees for about 4 hours. Follow manufacturer’s directions.
Or place slices in a single layer on a cookie sheet. Bake in a slow oven (150 degrees) for about 6 hours.
Test periodically for doneness by tearing a slice and squeezing. If slices are sticky or moisture beads appear, return and allow more time. Apples should be pliable but completely dry.

Dried spiced apples can be folded into quarters and threaded onto heavy gauge wire to make wreaths or swags. Whole slices can also be added to wreaths made from silk leaves and wire or Styrofoam bases. Add ribbon or fabric scraps to personalize your wreaths.
apple wreath
Store unused dried apples in freezer bags in the refrigerator or freezer. Check periodically for spoilage. Omit spices if apples are to be used for cooking.

Using these dried fruits lets you hang onto fall just a little bit longer!

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Cindy's Recipes and Writings

As a professional cook, I love creating exciting new recipes on the job as well as at home. Assisting in teaching low-income families how to buy, store and prepare healthy food through Penn State’s alliance with Pennsylvania’s Supercupboard Program was very rewarding. During my 11 years with the Master Gardener program, I taught horticultural therapy to assisted living patients using healthful, fr
esh grown food as a focal point. . My hands-on programs and instruction helped hundreds of children and adults learn about where their food comes from and how important fresh food is for your body.
Currently I’m a cook at a college in Pennsylvania. We prepare everything we can from scratch, including our potato chips that tout the seasoning of the day!
Of course I write about food; it's in my blood!

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