Time to get you kitchen in full swing!

[yonksgirl]

I love baking and cooking around this time of year! My hubbie's belly loves that the kitchen is always in full swing!

Lets share our fave recipies that we only make when it gets cood out!

Here is one of mine.



Apple Jelly
This well-flavoured jelly is very easy to make and will keep -if given a chance. It is delicious on hot, buttered scones or pancakes. The secret lies in the long, slow cooking which extracts the maximum amount of pectin -the setting agent-from the fruit. To ensure a clear, bright jelly it is vital to resist manfully the temptation to squeeze the pulp when straining the liquid.



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5 lb/ 2 kg apples
12 whole cloves
4 pt/ 2 lr/ 8 cups water
4 lb/2 kg/ 8 cups sugar


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Wash and quarter the apples. There is no need to peel or core them. Place in an ovenproof dish and add water. Cover, with aluminium foil if necessary. Cook overnight at the bottom of the oven, gas mark l/2, 225°F, 110°C. Next day strain through a jelly bag or a clean, white pillow case - do not squeeze! Measure the liquid into a large saucepan and for every cupful add a cupful of sugar. Heat to dissolve the sugar and bring to the boil for about 10 minutes or until a little of the mixture gels on a cold saucer. Be careful here, as over-boiling will produce a syrup which will just get thicker without setting. Pour into jars which have been warmed in the oven and cover with waxed discs and lids.



I love to give this as gifts. I am thinking about makeing all kinds of jelly and jams this year. Odd ones like pear and mango. It should be fun. I may even make bread to go with!

[Mel-icious]

Warm apple crisp.......:drool:


* Exported from MasterCook *

Deep Dish Apple Crisp

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 lbs. granny smith apples ( 6 apples) (or -- yellow delicious,
or any combination)
macintosh
Juice of 1 lemon
1 Tbsp cornstarch dissolved in a little water
1/2 cup white sugar (use a little more if using
all granny smith)
1 Tbsp cinnamon (divided) -- (1 to 1 1/2)
1/4 tsp nutmeg -- (1/4 to 1/2)
1 cup flour
1/2 cup dark brown sugar
1 Pinch salt
5 Tbsp unsalted butter
1/4 cup chopped almonds (optional)

Preheat oven to 400 degrees. (375 degrees for dark pans).
Peel and core granny smith apples. Slice thin.
Toss with lemon juice.
Mix dissolved cornstarch, white sugar, 1/2 amount of cinnamon, and nutmeg.
Add to apples and toss.
Arrange in a 1 1/2 quart casserole dish. ( 8 x 8 baking pan)
Mix flour, brown sugar, remaining half of cinnamon, salt and butter until crumbly.
Combine with almonds (optional) and sprinkle mixture over apples.
Bake at 400 degrees (375 for dark pans) for 40 - 45 minutes.

Tip:
If apple crisp is too tart, sprinkle with confectioner's
sugar.

by Lauren Harris, revised by Meryl

[yonksgirl]

Exported from MasterCook *


Where do you get this program?


BTW that sounds Yummy! May have to do that Saturday!

[Mel-icious]

It's really good, its one of T's favorite fall desserts. The Mastercook program my hub bought for me in Staples, but you can find it at any place that sells office software, or ebay or half.com also sells it. ;)