| |||||||||
| |||||||||
| |||||||||
|
Home : 2008 : July : 19
4 cups bottled, unsweetened apple juice or cider* 4 pounds golden delicious apples, peeled, cored, & sliced 1 1/2 cups sugar 2 teaspooons ground cinnamon In a heavy bottomed, 8 quart pan,
Yield: about five half-pints. *Cider gives the apple butter a deeper, richer (and some say stronger) flavor. My recommendation is to stick with the apple juice unless you really love the flavor of cider. APPLE CATSUP 14 apples, stewed & pureed 1 t. cloves 2 medium onions 2 t. cinnamon 1 c. sugar 1 T. salt 1 c. vinegar 1 t. dry mustard 1 t. pepper Put all ingredients into a saucepan and boil for one hour. Put into prepared sterilezed jars and seal. Process in boiling water bath 15 minutes. INDIAN PUDDING Ingredients: 1 T. margarine 2 ½ cups milk ¾ cup cornmeal 2 eggs ½ cup molasses ¼ t. salt Directions: 1. Preheat oven to 300 degrees Fahrenheit. 2. Use the margarine to lightly grease a baking dish. 3. In a saucepan, mix the milk and cornmeal together over medium heat, stirring often. 4. Cook about 15 minutes or until thickened. 5. In a bowl, lightly beat the eggs. 6. Gradually add the eggs to the cornmeal mixture, stirring constantly. 7. Add the molasses and salt. Stir. 8. Remove cornmeal mixture from heat and pour into the baking dish. 9. Bake, uncovered, for about 45 minutes and then serve warm. This will have the consistency of a bread pudding if lightly cooked and of a moist spice bread if cooked longer. You may have to try this more than once to get it the way you prefer. (Indian pudding is not like the pudding we eat. It was mainly used as a dessert.)
 BACK The ProTeacher Collection - All rights reserved For individual use only. Do not copy, reproduce or transmit. Copyright © 1998-2008 ProTeacher® Visit our ProTeacher Community What people are currently discussing in the ProTeacher Community: |
| ||||||||
