Including:
* Butternut Squash
* Applesauce
* Whole apples
What’s your favorite one? We have an apple cake we like a lot, which I can’t find at the moment online, sigh, and this butternut soup recipe, which we make all the time.
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I made these over the weekend – and they are fantastic. http://smittenkitchen.com/blog/2008/04/whole-wheat-apple-muffins/ (Note: I used only 3/4 cup (brown) sugar, and did not add any additional to sprinkle on top)
Is an apple chutney recipe in imperial measurements of any use to you? Dried apricot and apple jam?
I can translate imperial to something I can use, chutney recipe would be awesome.
Apple Chutney (from The Coronation Cookery Book, 16th Edition, Compiled by The Country Women’s Association of New South Wales, Australia [1st Edition, 1937]) Ingredients: 1/2 gallon vinegar 2 lb brown sugar 1 lb raisins 1 lb currants 6 lb apples 1/4 lb salt 2 teaspoons ground ginger 2 teaspoons allspice 1 teaspoon black pepper 1 teaspoon white pepper 1 teaspoon cayenne pepper 1 large onion 1 small piece garlic 1 teaspoon cloves Method: Boil apples and onion with a little water till soft, then add all ingredients and boil for one and a half hours. Cork tightly. Will keep indefinitely.
Thanks so much!
I haven’t made this, but the CWA is a practical organisation so I expect the recipe to work. The “Miscellaneous Information” section of the book includes a recipe for home-made soap, one for curing bacon and “Method of Tanning Sheepskins”. The world was a different place in 1938.
The solution I am most used to for apples will not be all that helpful, I fear. My parents have n antique (and still very functional) apple cider press. Take apples off the ground, grind up and filter, put some in the fridge and more in the freezer. My other favorite solution is a simple applesauce – just apples cooked down on the stove with some but minimal sugar. Then can it. It is awesome on oatmeal mid-winter. Neither has a recipe…
Applesauce canned, and then more canned, and then more; cider handled by James and Ross.
Nice! Sounds tasty.
Here’s hoping. I just need something to DO with all that applesauce, hence asking for recipes. 😛
Ah. I really do like it on Oatmeal – you need less milk, and it adds good flavor and keeps the oatmeal thick. Plus it tastes of fall. Otherwise, I am at a loss, other than serving it with pork, as it traditional.
Nice, sounds tasty!