In article <[email hidden]>,
zxcvbob said:Melba's Jammin said:That raw apple cake recipe of mine that you were fooling around with? I
made it this morning and about 10 minutes after it came from the oven I
smeared about 3/4 cup of commercially-made caramel apple dip glop over
it. Pretty good. We passed on the ice cream and just had a cuppa joe
with it. Good enough.
We made a trip to the U of M Landscape Arboretum to see how things were
looking and just because it's such a freakin' gorgeous day again today.
Maples were orange and gold. Then we went another mile past the place
to the U of M Horticultural Research Center where the Honeycrisp apple
was first developed, I believe. Bought a bag of Keepsakes and bag of
Honeycrisp seconds. I don't see Keepsakes in the stores much and I was
glad to have them. They're a small apple and crunchy and good. You
should be so lucky.
I bought a 5# bag of Sweet 16's and a half a bushel of Honey Gold
seconds today. And I've still got about 8 or 10 pounds of Regent
seconds that I bought last weekend. I'll be cutting up apples all
evening. I'm not sure what I'm gonna do with 'em all, but with the
freakin' gorgeous weather I couldn't help myself when I drove by the
orchard today.
-Bob
Jeez, do I know the feeling! I've got Regents bought yesterday morning
at the Farmers Market, Honeycrisps and Haralsons in the downstgairs
(small) fridge, Haralsons in the upstairs fridge, Honeycrisp seconds
(acquired today) downstairs, and those lovely little Keepsakes somewhere
-- gotta find those girls.
I'm thinking about Apple Ketchup but will probably just eat them:
{ Exported from MasterCook Mac }
Apple Catsup
Recipe By: Kerr - 1947
Serving Size: 1
Preparation Time: 0:00
Categories: Condiments
Amount Measure Ingredient Preparation Method
1 cup sugar
1 teaspoon peppercorns
1 teaspoon whole cloves
1 teaspoon dry mustard
2 teaspoons cinnamon
1 tablespoon salt
2 onions, finely chopped
12 sour apples
2 cups cider vinegar
Mix the sugar, peppers, cloves, mustard, cinnamon, ad salt. Then add
the onions.
Wash, core, and cut apples in quarters. Put into saucepan, cover with
boiling water, bring to boiling point and let simmer until soft. The
water should be nearly gone; then rub through puree sieve and for each
quart of pulp add the mixture of sugar, onions, and spices. After the
two mixtures are blended, add vinegar, bring to boiling point and let
simmer 1 hour.
Pour into prepared jars, seal and process in a boiling water bath for 10
minutes.
‹‹‹‹‹
Notes: IF this is the apple ketchup I once made many years ago, it
tastes a lot like Heinz 57 Sauce. I've added waterbath times; Kerr's
recipe was an open-kettle method, now outdated. 10/28/04
Per serving (excluding unknown items): 868 Calories; 1g Fat (1% calories
from fat); 1g Protein; 234g Carbohydrate; 0mg Cholesterol; 6409mg Sodium
Food Exchanges: 2 Starch/Bread; 13 Fruit; 13 1/2 Other Carbohydrates
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http://www.jamlady.eboard.com
