Aplets and Cotlets #1

Title:
Aplets and Cotlets #1

Yield:
24 Servings

Categories:
Candy




Ingredients:





     2 c  Unsweetened applesauce (see


          -directions)


     4    Envelopes unflavored gelatin


     4 c  Sugar


     1 c  Walnuts; finely chopped


   1/2 ts Lemon extract


     1 ts Vanilla extract


          Confectioners' sugar






 From: robertp@meaddata.com (Robert Penrod)


 


 Date: Mon, 29 Aug 1994 03:42:06 GMT


 Applesauce: Use tart apples for the applesauce, no sugar when cooking and


 very little water. It should be as thick as possible (drain off water as it


 cooks). Use a heavy pan so the applesauce will cook without sticking.


 


 Soak the gelatin in  1/2 cup of the applesauce. Bring the rest of the


 applesauce and the sugar to a boil. After it is boiling, add the


 applesauce-gelatin mixture and bring back to a slow boil for 15 minutes,


 stirring almost constantly. Add the walnuts, lemon extract and vanilla.


 Pour into a buttered pan. Let stand at least 24 hours, then cut into


 squares and roll in confectioners' sugar. Store in refrigerator.


 


 A 8-inch square pan, might make the candy too thick. A 9 by 13-inch pan


 would probably make it too thin. The mixture should be about  3/4-inch


 deep, so adjust the pan size.


 


 Cotlets: Use 1 cup  apricot  jam and 1 cup applesauce, cutting sugar to 3


 cups. Or use canned unsweetened  apricots,  drained. Mash well with a


 potato masher. Use 2 cups mashed apricots and and follow recipe as written.


 


 REC.FOOD.RECIPES ARCHIVES


 


 /CANDY


 


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