To prepare for moving to Minnesota in January, I’ve started stocking up on warm winter wear. Boots, sweaters, mittens, thermals, thick scarfs, wool leggings… let’s just say, with all I need, I’ve never been more thankful for a buy one get one free sale.
I know sales are gimmicks—that most things are overpriced to begin with—but I’m a bargain hunter at heart, and finding a good deal feels good. So over fall break, my mother and I scoured Northern Indiana for the best sales. Let me tell you, it was worth the extra driving around. (Northern Indiana ladies, check out Flourish Boutique in Granger for beautiful, quality clothing at an affordable price!)
“Never settle for something when you can look at other places,” mom always says. And she’s right; sometimes the best things in life take time and require lots of patience. Like this Harvest Applesauce recipe, which slowly cooks for 10 hours in order to reach perfection. You’ll want to eat it when the smell fills up your house after one hour, but you’ll just have to wait.
To share the joy of the BOGO sale I found at Flourish, I’ve thrown in a second recipe with today’s post: Pumpkin Oat Bread. Feel free to eat the applesauce on top of, or on the side to compliment the hearty bread.
It’ll be like having a fall bonanza in your mouth.
Pumpkin Oat Bread
Recipe from: Naturally Ella
¾ cup old-fashioned oats
1 cup whole wheat pastry flour
1 teaspoon baking soda
½ teaspoon salt
½ teaspoon nutmeg
½ teaspoon ginger
1 teaspoon cinnamon
½ cup crushed pecans or walnuts
1 cup pumpkin puree
¾ cup maple syrup
⅓ cup pecan or walnut oil (or vegetable)
Oatmeal and sliced almonds to top
1) Preheat oven to 350˚and generously butter/oil a 8 or 9″ loaf pan.
2) In a food processor, pulse oats until almost flour- I still like little pieces of oats left. Pour into a large bowl and add wheat flour,spices, baking soda, and nuts.
3) In a separate bowl, whisk together pumpkin puree, maple syrup, oil, and two eggs. Pour into dry ingredients and stir until just combined.
4) Pour into prepared pan and sprinkle with oats and nuts. Bake for 50 minutes, until an inserted toothpick comes out clean.
Author: Lauren Hardy
6 pounds of apples, peeled, cored and sliced
¼ cup apple cider vinegar
¼ cup water
2 tablespoons honey
2 tablespoons sugar
1 teaspoon vanilla
1 tablespoon cinnamon
1 teaspoon nutmeg
A pinch of salt
1) Place apples in a medium slow cooker. In a small bowl, combine the remaining ingredients and mix well.
2) Pour wet mixture over the apples and cook covered on low for about 10 hours.
3) Using an immersion blender, puree the cooked apples until smooth, like applesauce!