I guess this week has been a little bit of a walk down memory lane. I think the holiday’s do that. My Grandmother, Big Mom, was such a wonderful cook. I think she must have expressed her love for her family by cooking the things that they loved to eat. I especially loved waking up in the mornings to the smell of breakfast cooking. The mixture of bacon, eggs, gravy and the sweetness of her fried apples. I always remember watching her bring the apples from the freezer and putting the frozen apples directly into the iron skillet; so, I do the same thing each time I make them.

I remember that she passed along some additional wisdom about cooking fried apples that you need to know first.

1. only turn the apples once or twice, otherwise you get applesauce.

2. The sugar will burn easily so watch them as you cook them on medium heat.

Fried Apples

1. Peel, core, and quarter approximately 8 to 10 apples. (I use Granny Smith. They hold their shape when they are cooked and they are tart enough to make a nice tart sweet flavor)

2. If you have time, freeze the apples.

3. Big mom used bacon grease to cook her apples. I use a little canola oil. I use just enough to cover the bottom of a skillet.

4. Heat the skillet slightly on medium heat for frozen apples, a lower heat for unfrozen apples. Add the apples to the skillet.

5. Sprinkle approximately 1/2 cup sugar over the apples in the skillet.

6. Cover the skillet with a lid and allow the apples to cook. When they have browned slightly, turn them once.

7. Uncover the apples the last few minutes before completely done to allow the liquid to cook dry but not burn. (Big Mom always dabbed pieces of her homemade butter on the top just before serving.)

Yummy!