|Recipe Name:||Aplets And Cotlets #1||Submitted by:||Administrator|
|Number of Servings:||24|
2 Cup(s) Unsweetened applesauce, see
4 Envelopes unflavored gelatin
4 Cup(s) Sugar
1 Cup(s) Walnuts, finely chopped
1/2 Teaspoon(s) Lemon extract
1 Teaspoon(s) Vanilla extract
Confectioners' sugar, Confectioners' sugar
From: email@example.com (Robert Penrod) Date: Mon, 29 Aug 1994
03:42:06 GMT Applesauce: Use tart apples for the applesauce, no sugar
when cooking and very little water. It should be as thick as possible
(drain off water as it cooks). Use a heavy pan so the applesauce will
cook without sticking. Soak the gelatin in 1/2 cup of the applesauce.
Bring the rest of the applesauce and the sugar to a boil. After it is
boiling, add the applesauce-gelatin mixture and bring back to a slow
boil for 15 minutes, stirring almost constantly. Add the walnuts,
lemon extract and vanilla. Pour into a buttered pan. Let stand at
least 24 hours, then cut into squares and roll in confectioners'
sugar. Store in refrigerator. A 8-inch square pan, might make the
candy too thick. A 9 by 13-inch pan would probably make it too thin.
The mixture should be about 3/4-inch deep, so adjust the pan size.
Cotlets: Use 1 cup apricot jam and 1 cup applesauce, cutting sugar
to 3 cups. Or use canned unsweetened apricots, drained. Mash well
with a potato masher. Use 2 cups mashed apricots and and follow recipe
as written. REC.FOOD.RECIPES ARCHIVES /CANDY From rec.food.cooking
archives. Downloaded from Glen's MM Recipe Archive,
Nutrition (calculated from recipe ingredients)
Calories From Fat: 27
Total Fat: 3.2g