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Wednesday, January 25, 2012

Swimming in Applesauce? Clear the pantry shelves with these...


Hello everyone, and HAPPY NEW YEAR to you as well! Due to our BUMPER crop of apples this year, we spent a lot of time this past fall CANNING applesauce! We use ours served as a chutney over pork, as a base for apple pies and crisps, on waffles and pancakes, stirred into hot oatmeal with cinnamon + nutmeg, and as a substitute for oil in recipes for muffins & quick breads to CUT DOWN on FAT! So here are two of OUR family favorite recipes to use up your stockpile too:


(VERY old recipe!)

1 c. sweetened applesauce
(I stir in brown sugar to taste!)
1 c. whole milk
1/4 tsp. nutmeg
2 eggs, beaten

Mix all ingredients. Pour into pie shell. Bake at 450 F for 15 minutes, then lower to 350 F for 35 minutes, or until custard is set. Cool, cut, enjoy!
Keep refrigerated.



4 c. applesauce
2 c. sugar
2/3 c. red cinnamon candies
1 envelope unflavored gelatin
1/4 c. cold water

Add sugar, cinnamon candies and applesauce to saucepot. Cook on medium, uncovered,
for 45 minutes. Soften gelatin in the 1/4 c. cold water, and add to pan. Cook 20 minutes, stirring constantly. Pour into greased 8" square pan. Cool. Cut into squares, and dip each in granulated sugar. Store, covered, in a cool place for 1 day. Makes 18 pieces.


AND, if you need to whip up applesauce first, try this:


Peel and cut a 1/2 peck bag full of granny smith (or similar) apples, and another 1/2 peck bag of a sweeter apple. Mix them together in a large crockpot, along with a bit of fresh lemon juice, a strip of lemon peel, and one cinnamon stick. To sweeten, you can add brown sugar and slowly bake down the apples to the consistency you like. Easy!

"Life is not orderly. No matter how we try to make life so, right in the middle of it we die, lose a leg, fall in love, drop a jar of applesauce."
~Natalie Goldberg