Originally Posted by Andy M.
Dice the apples and saute them with butter, cinnamon, nutmeg and brown sugar.
Serve as a topping for waffles.
In southern Illinois, we call that fried apples, Andy. You can add a few plumped raisons, if you wish. I like to serve them with ham and pork, or for dessert with ice cream.
If you want to make applesauce, core apples and chunk up, leaving the peelings on. Put in a saucepan with 1/2 cup of sugar, and cook on med/low heat until the juices start to run. Turn heat up a little and let cook till soft. Run through a food mill, then put in a pan and slowly reheat. Check seasoning, and add more sugar if needed, a splash of lemon juice, cinnamon to taste, or 1-2 tablespoons Red Hots in place of cinnamon.
If you want to use the Food Processor instead of a food mill, you'll need to peel the apples before you cook them. Personally, I think the peelings add a lot of taste.