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C (P) S
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Registered:
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Re: Cin's Homemade Applesauce w\buttermilk pancakes tonight
Aug 25, 2008 3:01 PM
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No clue, just the apples off the tree in my back 40ty.
They were their years before we moved here and I've never asked anyone if they new. They are a small-to-mediun size green apple....little tart, but sweeten nicely when cooked. As you can see I used Splenda mostly to sweeten them.
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>*>Cin(\0/)<*<
><(((*>Jesus<*)))><
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Shan Triggs
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Re: Cin's Homemade Applesauce w\buttermilk pancakes tonight
Aug 25, 2008 11:41 AM
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Cin, what type of Apples do you use with this recipe?
Thanks!
Shan
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C (P) S
Posts:
4,011
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Arkansas: Tag using 'cin'
Registered:
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Re: Cin's Homemade Applesauce w\buttermilk pancakes tonight
Aug 24, 2008 10:08 PM
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Making more of this this week........it is so good and so eeeeeeeeeez too. I love the fact that I control what goes into it.
And w\me being a diabetic, I can eat as much of this one as I want.....no sugar.
--
>*>Cin(\0/)<*<
><(((*>Jesus<*)))><
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C (P) S
Posts:
4,011
From:
Arkansas: Tag using 'cin'
Registered:
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Cin's Homemade Applesauce w\buttermilk pancakes tonight
Aug 22, 2008 6:41 PM
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On the ''Gallery'' page (under: The Bounty of Summer) they asked us what we've been doing\making with our Crops from our gardens.......well, one of the things I did ofcourse was make applesauce with the apples my Hubby picked from our apple trees in back of the garden.......TONIGHT WE'RE HAVING BUTTERMILK PANCAKES WITH THE APPLESAUCE INSTEAD OF SYRUP.....I'm just making the Bisquick pancakes this time
I transferred my applesauce recipe, below, from where I had it with my photo's in Photo Albums
by C (P) S
Aug 18, 2008 06:17 PM
Well, I spent most of today pealing, coreing and cutting up the apples my Hubby picked over the weekend out in the back of our property.....then spent the rest of the day making applesauce. Put some in frig to eat and froze the rest in tupper containers.
My Homemade Applesauce
4 lbs of peeled, cored, and sliced apples.
4 strips of lemon peel
Juice of one lemon
3 inch cinnamon stick
1/4 cup of Splenda brown sugar
1/2 cup of Splenda
1 cup of water
1/2 teaspoon of sea salt crystals
Put all ingredients into a large pot, put the lid on. Bring to boil; then lower heat and simmer for 20-30 minutes.
Remove from heat. Take out the cinnamon stick and lemon peels, discard.
I used a potato masher and smashed to small-chunks stage (put in blender if you want yours smooth).
It's now ready to serve, either hot or refrigerated until cold.
Can freezes this easily and it will lasts up to one year in a cold freezer.
You are suppose to use a good cooking apple??? WELL........I have no idea what kind of apples trees we have, they were here when we bought the place. They are a 'green-tart' apple, and that's all I can tell you. It turned out delish!!!
P.S. I made 2-batches.....still have a bunch of apples left, got tiredand quit.
[photo's by Cin(\0/)] (they are posted in Photo Albums)
Other items we grew were tomatoes, cucumbers, garlic, scallions, and herbs........of which I've used mostly in my pasta dishes this summer.
>*>Cin(\0/)<*<
><(((*>Jesus<*)))><
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Edited by 2932550 at 08/22/2008 3:43 PM PDT
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