and Cotlets #1|
Aplets and Cotlets #1
2 c Unsweetened applesauce (see
4 Envelopes unflavored gelatin
4 c Sugar
1 c Walnuts; finely chopped
1/2 ts Lemon extract
1 ts Vanilla extract
From: email@example.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.
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