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[Orange Wizard]

Stand outside a school and hand them out to approaching children.

[penguinofhonor]

Make mass apple chips.

[MaximumZero]

So, I have a lot (A LOT) of apples. What are your suggestions to deal with them? Store them for winter? Cider? Apple pies (FREEDOM)? Calvados? Or something completely different.

Vast quantities of raspberry applesauce?

[Osmosis Jones]

So, I have a lot (A LOT) of apples. What are your suggestions to deal with them? Store them for winter? Cider? Apple pies (FREEDOM)? Calvados? Or something completely different.

Boil them down to make pectin stock, then make jam. So much jam.

Cider's also good, but make sure you sterilise properly before you ferment!

Finally, apple curd!

[Akura]

Finally, apple curd!

That looks good, but some of the ingredients might be a bit tricky. I think. What's the difference  between unrefined sugar and normal sugar?

[Rose]

Unrefined sugar isn't white, for one, and has lots more flavor.

If I'm understanding it right, it's basically just dried sugarcane juice.

[scrdest]

Finally, apple curd!

That looks good, but some of the ingredients might be a bit tricky. I think. What's the difference  between unrefined sugar and normal sugar?

Refinement removes additional stuff, like mollasses, which gives it brownish color and some nutrients. Also, in case of beet sugar, the taste of beets. Which, I doubt most people find desirable in their morning coffee.

[penguinofhonor]

You should always be able to use white sugar in the place of unrefined sugar.

[Bauglir]

Although I don't know why you'd want to, if you had the choice.

[Orange Wizard]

But brown/raw/unrefined sugar is so much nicer! And I'd be really surprised if it is actually unobtainable. It's readily available from various supermarkets around here, if sometimes a little expensive.

[penguinofhonor]

Hey, I use my fancy unrefined sugar whenever I can. Sometimes you run out though.

Also last night I skinned and cut up some sweet potatoes and made home fries. I seasoned them with cinnamon, ginger, maple syrup, and a little nutmeg.

Spoiler: they were delicious (click to show/hide)

They weren't quite sweet enough for me. I'm probably going to make a marshmallow dip next time.

[Osmosis Jones]

Yeah, brown sugar is easy to find.

PoH, your sweet tooth terrifies me

Now, for savoury deliciousness, take some good roasting baby potatoes, halve or quarter them, and par-boil. Then strain off the water, add a few small bits of butter, some salt, pepper and thyme or rosemary, put the lid on and shake the buggery out of them. They should soon be coated in a delicious coating of seasoned mushed potato; throw them in an oven set HOT, and cook until golden brown and crispy

[penguinofhonor]

You have to watch out with brown sugar. It's way too heavy for some recipes.

I think it helps most things though. Waffles with brown sugar are great.

[timferius]

Made Korean Beef last night (may or may not contain actual Korean). It is so delicious. Basically you cook ground beef or strips of steak (I'm cheap though) with diced garlic, diced ginger, and sesame oil, once browned stir in a tonne of brown sugar, soy sauce, salt, pepper, and red pepper flakes (I don't add the salt though, soy sauce is salty enough). Then just simmer it a few minutes. Serve on rice, add a veg if desired (I steamed broccoli). So delicious. It's a great sweet/spice/salt combo, and if you find it too much or little in either category, it's just one ingredient that needs increasing/decreasing (more/less soy sauce, pepper flakes, sugar).

[Arx]

60g creamed cottage cheese, 250g icing sugar, and 60g butter makes the most delicious tangy icing for a carrot cake. Omnomnom.

And on a related note, fridge tart:

Spoiler (click to show/hide)

Requires: Jelly mix, coconut biscuits, butter/margarine, condensed milk (sweet stuff in a tin, don't know what it is in 'Murrica), fruit pulp.
Crush enough coconut biscuits to line the base of a pie dish.
Rub in butter until it's still crumbly, but has a little cohesion.
Mix up the jelly mix, but use condensed milk instead of some of the water. Stir in the fruit pulp.
Pour mixture into pie dish lined with buttery biscuit crumbs.
Leave in fridge to set for an hour or two.