I like apple sauce recipes. The easiest are obviously just a peeled,
cored *hard* apple like a Granny Smith with a little sugar and stewed
for 20 - 30 mins but I've tried a few that add lemon peel and cinnamon
etc.

As I said a few seconds ago in another post, my own preference for
added spices include one or two cloves and/or an inch or so of cassia
bark which I feels gives it an 'edge'.

Cassia Bark is better for apple sauce in my opinion because it adds a
'stronger' and 'spicier' taste than cinnamon... I don't like my sauces
too sweet... even with pork!

Anyone got a favourite recipe they'd like to share with me?

Welshdog
--

News and views... for people like youse!!

Australian Opinion
Now finally at http://australianopinion.com.au

"Welsh Dog" > wrote in message
news
>I like apple sauce recipes. The easiest are obviously just a peeled,
> cored *hard* apple like a Granny Smith with a little sugar and stewed
> for 20 - 30 mins but I've tried a few that add lemon peel and cinnamon
> etc.
>
> As I said a few seconds ago in another post, my own preference for
> added spices include one or two cloves and/or an inch or so of cassia
> bark which I feels gives it an 'edge'.
>
> Cassia Bark is better for apple sauce in my opinion because it adds a
> 'stronger' and 'spicier' taste than cinnamon... I don't like my sauces
> too sweet... even with pork!
>
> Anyone got a favourite recipe they'd like to share with me?
>
> Welshdog
> --


Not a recipe, per se, but just what I like
I use a combination of granny smiths, ida reds, and sweet 16's from my
aunt's trees. And the Vietnamese cinnamon from Penzey's, which is strong and
flavorful and spicy. I chunk the apples, and put them in my stock pot with
fresh apple cider and simmer them until they're soft, then use a potato
masher on them. I like some chunkage in mine, not too fond of totally smooth
foods! lol
Sometimes I toss a vanilla bean in with the apples, split through the
middle.
At the end I add a sprinkling of nutmeg sometimes too.

kimberly
--
http://eating-sandiego.blogspot.com

Nexis wrote:

> Not a recipe, per se, but just what I like
> I use a combination of granny smiths, ida reds, and sweet 16's from my
> aunt's trees. And the Vietnamese cinnamon from Penzey's, which is strong
> and flavorful and spicy. I chunk the apples, and put them in my stock pot
> with fresh apple cider and simmer them until they're soft, then use a
> potato masher on them. I like some chunkage in mine, not too fond of
> totally smooth foods! lol
> Sometimes I toss a vanilla bean in with the apples, split through the
> middle.
> At the end I add a sprinkling of nutmeg sometimes too.

A few weeks ago I did something similar using allspice as the seasoning
rather than cinnamon and/or nutmeg. I was very happy with the results. I
won't do it *all* the time, but the difference is pronounced enough to be a
pleasant variation.

Bob

Nexis wrote on Tue, 2 Dec 2008 11:04:41 -0800:


> "Welsh Dog" > wrote in message
> news
>> I like apple sauce recipes. The easiest are obviously just a peeled,
>> cored *hard* apple like a Granny Smith with a little sugar and stewed
>> for 20 - 30 mins but I've tried a few that
>> add lemon peel and cinnamon etc.
>>
>> As I said a few seconds ago in another post, my own
>> preference for added spices include one or two cloves and/or an inch
>> or so of cassia bark which I feels gives it an
>> 'edge'.
>>
>> Cassia Bark is better for apple sauce in my opinion because
>> it adds a 'stronger' and 'spicier' taste than cinnamon... I
>> don't like my sauces too sweet... even with pork!
>>
>> Anyone got a favourite recipe they'd like to share with me?
>>
>> Welshdog
>> --

> Not a recipe, per se, but just what I like
> I use a combination of granny smiths, ida reds, and sweet 16's
> from my aunt's trees. And the Vietnamese cinnamon from
> Penzey's, which is strong and flavorful and spicy. I chunk the
> apples, and put them in my stock pot with fresh apple cider
> and simmer them until they're soft, then use a potato masher
> on them. I like some chunkage in mine, not too fond of totally
> smooth foods! lol
> Sometimes I toss a vanilla bean in with the apples, split
> through the middle.
> At the end I add a sprinkling of nutmeg sometimes too.

The thread raises an interesting question for me. I like baked (often
nuked) apples and have never decided whether I prefer nutmeg or cinnamon
to flavor them. I usually core them and add some brown sugar and
raisins. I've never tried vanilla but I don't know if it would work with
raisins.

Any opinions?

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

On Dec 2, 5:12*am, Welsh Dog > wrote:
> I like apple sauce recipes. The easiest are obviously just a peeled,
> cored *hard* apple like a Granny Smith with a little sugar and stewed
> for 20 - 30 mins but I've tried a few that add lemon peel and cinnamon
> etc.
>
> As I said a few seconds ago in another post, my own preference for
> added spices include one or two cloves and/or an inch or so of cassia
> bark which I feels gives it an 'edge'.
>
> Cassia Bark is better for apple sauce in my opinion because it adds a
> 'stronger' and 'spicier' taste than cinnamon... I don't like my sauces
> too sweet... even with pork!
>
> Anyone got a favourite recipe they'd like to share with me?

I am not really a fan of apple sauce, but I've made it for others, and
the following recipe is just great:

- 3 Golden Delicious apples, peeled, cored, and quartered
- 3 Fuji apples, peeled, cored, and quartered
(note: any six baking apples will do, but this is the combination that
the recipe calls for)
- 1 cup apple juice/cider
- 2 tablespoons of brandy (or cognac)
- 3 tablespoons butter
- 3 tablespoons honey
- 1/2 teaspoon ground cinnamon

Combine all ingredients in a microwaveable container, cover with lid,
leaving one corner open (to vent out the steam). Nuke it for 10
minutes. Blend (using a hand blender, or potato masher) until desired
consistency. Serve warm, with heavy whipped cream.

On Tue, 2 Dec 2008 11:04:41 -0800, "Nexis" > wrote:
>"Welsh Dog" > wrote in message
>news

>>I like apple sauce recipes. The easiest are obviously just a peeled,
>> cored *hard* apple like a Granny Smith with a little sugar and stewed
>> for 20 - 30 mins but I've tried a few that add lemon peel and cinnamon
>> etc.

>> As I said a few seconds ago in another post, my own preference for
>> added spices include one or two cloves and/or an inch or so of cassia
>> bark which I feels gives it an 'edge'.

>> Cassia Bark is better for apple sauce in my opinion because it adds a
>> 'stronger' and 'spicier' taste than cinnamon... I don't like my sauces
>> too sweet... even with pork!

>> Anyone got a favourite recipe they'd like to share with me?

>Not a recipe, per se, but just what I like
>I use a combination of granny smiths, ida reds, and sweet 16's from my
>aunt's trees. And the Vietnamese cinnamon from Penzey's, which is strong and
>flavorful and spicy. I chunk the apples, and put them in my stock pot with
>fresh apple cider and simmer them until they're soft, then use a potato
>masher on them. I like some chunkage in mine, not too fond of totally smooth
>foods! lol
>Sometimes I toss a vanilla bean in with the apples, split through the
>middle.
>At the end I add a sprinkling of nutmeg sometimes too.

Mmm... the cider sounds like a net trick! I've never used that
before... but it's worth a go. How much do you add? Tho it could be
reduced it if it got to mushy I suppose.

Nutmeg is great on so many dishes - old fashioned 'rice pudding' being
just one!

Welshdog
--

News and views... for people like youse!!

Australian Opinion
Now finally at http://australianopinion.com.au

On Tue, 02 Dec 2008 19:27:56 GMT, "James Silverton"
> wrote:
> Nexis wrote on Tue, 2 Dec 2008 11:04:41 -0800:
>> "Welsh Dog" > wrote in message
>> news

<snip>

>The thread raises an interesting question for me. I like baked (often
>nuked) apples and have never decided whether I prefer nutmeg or cinnamon
>to flavor them. I usually core them and add some brown sugar and
>raisins. I've never tried vanilla but I don't know if it would work with
>raisins.

>Any opinions?

Can't say I've ever tried Raisins and vanilla... in my mind that
combination feels too sweet for my tastes... but as always... try it
and see!

Don't forget the feedback... it's always good to hear new variations
on old recipes and if raisins work with vanilla and apple... they
could be a useful combination elsewhere... like apple charlotte... or
maybe apple and cheese tarts (I love a few slices of cheese in apple
tarts)??

Welshdog
--

News and views... for people like youse!!

Australian Opinion
Now finally at http://australianopinion.com.au

On Tue, 2 Dec 2008 11:41:09 -0800 (PST), Irina Paley
> wrote:
>On Dec 2, 5:12*am, Welsh Dog > wrote:

<snip>

>> Anyone got a favourite recipe they'd like to share with me?

>I am not really a fan of apple sauce, but I've made it for others, and
>the following recipe is just great:

>- 3 Golden Delicious apples, peeled, cored, and quartered
>- 3 Fuji apples, peeled, cored, and quartered
>(note: any six baking apples will do, but this is the combination that
>the recipe calls for)
>- 1 cup apple juice/cider
>- 2 tablespoons of brandy (or cognac)
>- 3 tablespoons butter
>- 3 tablespoons honey
>- 1/2 teaspoon ground cinnamon

>Combine all ingredients in a microwaveable container, cover with lid,
>leaving one corner open (to vent out the steam). Nuke it for 10
>minutes. Blend (using a hand blender, or potato masher) until desired
>consistency. Serve warm, with heavy whipped cream.

Oh lord that is *such* a good recipe... I can taste it already!!! What
a great combination of flavour and texture!!

Thanks... I've copied it down and I'll make some of that over the
weekend.

Welshdog
--

News and views... for people like youse!!

Australian Opinion
Now finally at http://australianopinion.com.au

"James Silverton" > wrote in message
...
> Nexis wrote on Tue, 2 Dec 2008 11:04:41 -0800:
>
>
>> "Welsh Dog" > wrote in message
>> news
>>> I like apple sauce recipes. The easiest are obviously just a peeled,
>>> cored *hard* apple like a Granny Smith with a little sugar and stewed
>>> for 20 - 30 mins but I've tried a few that
>>> add lemon peel and cinnamon etc.
>>>
>>> As I said a few seconds ago in another post, my own
>>> preference for added spices include one or two cloves and/or an inch or
>>> so of cassia bark which I feels gives it an
>>> 'edge'.
>>>
>>> Cassia Bark is better for apple sauce in my opinion because
>>> it adds a 'stronger' and 'spicier' taste than cinnamon... I
>>> don't like my sauces too sweet... even with pork!
>>>
>>> Anyone got a favourite recipe they'd like to share with me?
>>>
>>> Welshdog
>>> --
>
>> Not a recipe, per se, but just what I like
>> I use a combination of granny smiths, ida reds, and sweet 16's
>> from my aunt's trees. And the Vietnamese cinnamon from
>> Penzey's, which is strong and flavorful and spicy. I chunk the
>> apples, and put them in my stock pot with fresh apple cider
>> and simmer them until they're soft, then use a potato masher
>> on them. I like some chunkage in mine, not too fond of totally
>> smooth foods! lol
>> Sometimes I toss a vanilla bean in with the apples, split
>> through the middle.
>> At the end I add a sprinkling of nutmeg sometimes too.
>
> The thread raises an interesting question for me. I like baked (often
> nuked) apples and have never decided whether I prefer nutmeg or cinnamon
> to flavor them. I usually core them and add some brown sugar and raisins.
> I've never tried vanilla but I don't know if it would work with raisins.
>
> Any opinions?
>
> --
>
> James Silverton
> Potomac, Maryland
>

Vanilla goes very well with the baked apples and raisins. My mom makes a
vanilla bean sauce and puts it in the bottom of the bowl, then puts the
apples in. Do you wrap them in pastry?

kimberly
--
http://eating-sandiego.blogspot.com

>

"Welsh Dog" > wrote in message
...
> On Tue, 2 Dec 2008 11:04:41 -0800, "Nexis" > wrote:
>>"Welsh Dog" > wrote in message
>>news
>
>>>I like apple sauce recipes. The easiest are obviously just a peeled,
>>> cored *hard* apple like a Granny Smith with a little sugar and stewed
>>> for 20 - 30 mins but I've tried a few that add lemon peel and cinnamon
>>> etc.
>
>>> As I said a few seconds ago in another post, my own preference for
>>> added spices include one or two cloves and/or an inch or so of cassia
>>> bark which I feels gives it an 'edge'.
>
>>> Cassia Bark is better for apple sauce in my opinion because it adds a
>>> 'stronger' and 'spicier' taste than cinnamon... I don't like my sauces
>>> too sweet... even with pork!
>
>>> Anyone got a favourite recipe they'd like to share with me?
>
>>Not a recipe, per se, but just what I like
>>I use a combination of granny smiths, ida reds, and sweet 16's from my
>>aunt's trees. And the Vietnamese cinnamon from Penzey's, which is strong
>>and
>>flavorful and spicy. I chunk the apples, and put them in my stock pot with
>>fresh apple cider and simmer them until they're soft, then use a potato
>>masher on them. I like some chunkage in mine, not too fond of totally
>>smooth
>>foods! lol
>>Sometimes I toss a vanilla bean in with the apples, split through the
>>middle.
>>At the end I add a sprinkling of nutmeg sometimes too.
>
> Mmm... the cider sounds like a net trick! I've never used that
> before... but it's worth a go. How much do you add? Tho it could be
> reduced it if it got to mushy I suppose.
>
> Nutmeg is great on so many dishes - old fashioned 'rice pudding' being
> just one!
>
> Welshdog
> --

I don't add alot, just enough to wet the pan, really...maybe a cup or so. It
doesn't take much. I also use it when I make apple butter.

kimberly
--
http://eating-sandiego.blogspot.com

Nexis wrote on Tue, 2 Dec 2008 15:22:37 -0800:


>>
> Vanilla goes very well with the baked apples and raisins. My
> mom makes a vanilla bean sauce and puts it in the bottom of
> the bowl, then puts the apples in. Do you wrap them in pastry?

I'll have to try. My usual method for one apple is to place it in a
bowl, half fill with raisins and brown sugar and nuke for 4 minutes.
Very quick, very simple and very low-fat!
--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

On Dec 2, 5:48*pm, Welsh Dog > wrote:
> On Tue, 2 Dec 2008 11:41:09 -0800 (PST), Irina Paley
>
> > wrote:
> >On Dec 2, 5:12*am, Welsh Dog > wrote:
>
> <snip>
>
>
>
> >> Anyone got a favourite recipe they'd like to share with me?
> >I am not really a fan of apple sauce, but I've made it for others, and
> >the following recipe is just great:
> >- 3 Golden Delicious apples, peeled, cored, and quartered
> >- 3 Fuji apples, peeled, cored, and quartered
> >(note: any six baking apples will do, but this is the combination that
> >the recipe calls for)
> >- 1 cup apple juice/cider
> >- 2 tablespoons of brandy (or cognac)
> >- 3 tablespoons butter
> >- 3 tablespoons honey
> >- 1/2 teaspoon ground cinnamon
> >Combine all ingredients in a microwaveable container, cover with lid,
> >leaving one corner open (to vent out the steam). *Nuke it for 10
> >minutes. *Blend (using a hand blender, or potato masher) until desired
> >consistency. *Serve warm, with heavy whipped cream.
>
> Oh lord that is *such* a good recipe... I can taste it already!!! What
> a great combination of flavour and texture!!
>
> Thanks... I've copied it down and I'll make some of that over the
> weekend.
>
> Welshdog

Good luck! Personally, I think this recipe works best if you mush it
just a bit, and leave in quite a few chunks. That's just personal
preference, of course, as is the heavy whipped cream, which I add
wherever possible... (because I can!)

Best,
Irina

"James Silverton" > wrote in message
...
> Nexis wrote on Tue, 2 Dec 2008 15:22:37 -0800:
>
>
>>>
>> Vanilla goes very well with the baked apples and raisins. My
>> mom makes a vanilla bean sauce and puts it in the bottom of
>> the bowl, then puts the apples in. Do you wrap them in pastry?
>
> I'll have to try. My usual method for one apple is to place it in a bowl,
> half fill with raisins and brown sugar and nuke for 4 minutes. Very quick,
> very simple and very low-fat!
> --
>
> James Silverton
> Potomac, Maryland


My mom makes them with pastry and without. My dad and I are both diabetic,
so the pastry isn't always a good idea I'm not big on raisins usually,
but I do like craisins (dried cranberries) with the apples.

She makes a very simple vanilla bean custard (egg yolk, 1/2 & 1/2, a little
sugar, and the inside of a vanilla bean) to go with the apples...and it's
also good with poached pears.

kimberly
--
http://eating-sandiego.blogspot.com

Nexis wrote:
> "Welsh Dog" > wrote in message
> news
>> I like apple sauce recipes. The easiest are obviously just a peeled,
>> cored *hard* apple like a Granny Smith with a little sugar and stewed
>> for 20 - 30 mins but I've tried a few that add lemon peel and cinnamon
>> etc.
>>
>> As I said a few seconds ago in another post, my own preference for
>> added spices include one or two cloves and/or an inch or so of cassia
>> bark which I feels gives it an 'edge'.
>>
>> Cassia Bark is better for apple sauce in my opinion because it adds a
>> 'stronger' and 'spicier' taste than cinnamon... I don't like my sauces
>> too sweet... even with pork!
>>
>> Anyone got a favourite recipe they'd like to share with me?
>>
>> Welshdog

A few years ago a friend taught me a new way to make applesauce.
I like applesauce okay but was never really crazy about it. Then
I ate hers and it was a revelation.

She makes it in the microwave. All McIntosh (in my not-so-humble
opinion the only apple worth eating) and then she adds brown sugar
and a little butter. I cut up the apples and microwave them in a
covered dish sometimes with a little water (1-2 T.) until they
get mushy. Then I stir them around a little but leave lumps.
Then I add the sugar and butter and microwave a while longer
to blend everything. I don't usually even add cinnamon as
I like it just plain. If I do add cinnamon I only add a pinch.
I think next time I may try a little vanilla since I've been on a
vanilla binge recently. I would never add any other spices. I like
to taste the apple and to me spices interfere.

Kate

--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?