OT: question about applesauce

Posted by on October 4, 2009, 10:48 pm

Thanks everyone....I'm thinking Kate is on the right track.....but
butter does make things taste better...lol.

It went over to mixed reviews....the adults loved it, the kiddos...not
so much. In fact, DD said that she didn't like cinnamon in her
applesauce...um, hello?? All the applesauce we've gotten has had SOME
cinnamon in it. Maybe it was just more than she was used to, who
knows.

I took one jar over to my friend who is recovering from surgery. Her
in-laws were supposed to be here until the 16th, but have now decided
to leave this Friday, so she is a little bummed about that. Then she
told me that they planned a cookout tonight, but of course, she
couldn't go, so she was stuck at home alone. Argh....oh, and her
hubby is trying to get her off the pain pills already - she just had
surgery on the 30th!!!

Regardless, I told her the recipe and she said she's looking forward
to having some tomorrow. I will also be heading over to hang out with
her for a little while so she isn't just sitting in bed in an empty
house......

Thanks again, everyone!

Larisa

Posted by J* on October 4, 2009, 11:01 pm

there is apple butter or applesauce to replace butter.
never heard of butter in applesauce.
seems silly to me to put fat into all that lovely delicious applesauce.
defeats the purpose imo.
butter makes everything taste better????
you and Paula Dean, eh.
j.

"teleflora" wrote ...
Other than the fact that butter makes everything taste better, nope, can't
think of a single reason.

:-)

Cindy

Posted by onetexsun on October 4, 2009, 11:29 pm

The best apple recipe I ever made was apple butter made with apple
concentrate taking the place of sugar. Cooked those darned apples for
HOURS. Oh my it was good. Cinnamon and cloves and -- a little bit of
butter. So delicious. And made with just plain old apples, nothing
fancy. Yum.

Sunny

Posted by Kate XXXXXX on October 5, 2009, 3:37 am

J* wrote:
show/hide quoted text

I use Bramley apples, a little sugar, and a knob of butter. Also a
pinch of salt if the butter is unsalted. We make it fresh each time it
is needed. It's not a thing to make in batches and keep...

One Bramley Seedling (about the size of a large grapefruit, and somewhat
less sweet!)
One heaped tablespoon of sugar
2 tablespoons water to stop it sticking
about half an ounce of butter

Peel, core, and chop the apple
Put everything in a small saucepan with a lid and cook on a low heat
until the apple is well mushed. Stir occasionally to prevent sticking.

When cooked, beat smoothish with a wooden spoon and serve warm with
roast pork. Bramleys mush down really well, but you need to leave it
with a little texture. It should not be dead smooth, like cream.

Makes enough for about 6 decent portions, if the apple is large enough.

--
Kate XXXXXX R.C.T.Q Madame Chef des Trolls
Lady Catherine, Wardrobe Mistress of the Chocolate Buttons
http://www.katedicey.co.uk
Click on Kate's Pages and explore!

Posted by teleflora on October 5, 2009, 2:22 pm

show/hide quoted text

All that I am, I owe to butter.

And donuts.

Cindy

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OT: question about applesauce - Page 2