|Recipe Name:||Applesauce #4||Submitted by:||Administrator|
|Number of Servings:||4|
From: firstname.lastname@example.org ("Stephanie v. Dijck") Date: Tue, 20
Sep 1994 23:00:00 +0000 This is the Dutch way for making applesauce:
Peel and cube apples (take centres out as well). But the pieces in a
pan with a bit of water. Cook for about 20 minutes until everything
is smooth, Put it through a blender or use a whisk to remove any lumps
(this is optional). Let the stuff cool. Add sugar to taste.
Variations: Add raisins, they will swell because of the juice in the
apples. Add some rum. Add cinnamon. My personal favorite: add sugar
and cinnamon before cooking. Leave a few (soft, small) lumps in. Eat
steaming hot for dinner. Careful with the sugar! Applesauce sweetened
when hot will almost always turn out too sweet once cooled down.
REC.FOOD.RECIPES ARCHIVES /FRUIT From rec.food.cooking archives.
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
Nutrition (calculated from recipe ingredients)
Calories From Fat: 1
Total Fat: <1g