I have always had a fascination with kitchen aprons. Maybe it’s because my grandmothers both wore them. One wore the full apron usually and one the half. I remember several of them specifically-gingham with embroidery on the large pockets and pretty floral prints.

Recently I decided to make some aprons for gifts and I also made one for myself in the process. These three aprons are all reversible, even some ruffles.

I had so much fun coordinating fabrics for the special ones I made them for and trying to match favorite colors and patterns to their personalities. True confession here I am not speedy at decision making so it took almost as much time choosing my fabric as making the aprons. Okay, maybe a slight exaggeration, but I was in the fabric department for a long time.

There are many patterns available but I measured and made my own. After each side is trimmed as desired, pin the two right sides together, making sure the ruffles and ties are all inside the seam line. Stitch a 5/8 inch seam around the outside of the apron pieces leaving a 4 inch opening so the apron can be turned right side out. After sewing the seam, trim and grade the seam allowances and clip the curves. Turn the apron right side out and stitch the opening closed with a blind stitch. Press well. The pattern is simple but adding the pockets, ruffles and trim customized the aprons. Before gift wrapping the aprons I put a matching spatula in the pocket. Fun project!

Note: If you do want to use a pattern, there are many available through Amazon, search for vintage apron patterns. If you are near a fabric store, most pattern books have aprons in the home or craft section. Have fun!

When you think back to your childhood and about your favorite foods, what do you think of? My husband and I both love applesauce – but I prefer mine smooth and warm, and he likes his chunky and cold, with cinnamon added. We both think that the one we had as kids is the best!

Last weekend we went to an orchard and bought apples so we could experiment with our chunky applesauce recipe.

We started with 9 pounds of apples. We used the old-fashioned apple peeler/corer to peel, core and slice the apples.

Place apples in a large pot and add the rest of the ingredients. Cook, uncovered, for about 30 minutes, or until the apples are tender.

Use a potato masher to mash apples to your desired texture. You could also puree the apples in a food processor or blender, if you want smooth applesauce. This is a fun project to involve the whole family.

One option is to freeze the applesauce. Label and put into containers. We put most of the first batch in individual-sized containers, but did a few quart-sized for family gatherings.

You can also use a boiling -water canner to process the applesauce. If you use pint jars, they will need to be processed for 20 minutes

Print Recipe

Carr’s Chunky Homemade Applesauce

Traditionally the Carr family made their applesauce chunky with cinnamon, and served cold.

Prep Time20 minutes mins

Cook Time25 minutes mins

Course: Side Dish

Cuisine: American

Keyword: Apple, Applesauce

Servings: 12 cups

Author: Mary Beth

Ingredients

• 9 pounds apples, peeled, cored and cut into slices
• 3/4 cup apple cider
• Juice of 1 lemon
• 1/4 cup dark brown sugar, packed
• 1/4 cup sugar
• 1 teaspoon cinnamon

Instructions

• Combine all ingredients in a large pot and cook uncovered over medium heat, stirring occasionally for 30 minutes. Taste and adjust sugar and cinnamon to your preference.
• Mash with a potato masher to get the texture you desire.
• Store in the refrigerator, if using immediately. Divide into containers and freeze or divide into pint jars and process for 20 minutes in boiling-water canner to preserve to enjoy later.
• Use your favorite apples or combinations. We used Jonagold and Gala this time, we have used Honeycrisp, Jonathans and McIntosh in the past.

Notes

This is adapted from Pioneer Woman’s recipe for Homemade Applesauce.

It is time to gather your pastel food coloring, Easter cookie cutters, sparkling sugars, spring sprinkles and of course, googly eyes! I have been experimenting with different cookie and icing recipes – getting ready for a family Easter cooking day…because Christmas shouldn’t be the only time you get to sit around the table and decorate (and eat) cookies. Make your favorite sugar cookie and icing recipes…and let the fun begin!

Happy Spring! Enjoy!