KosherEye
<<< o >>> MATZO BREI – 8 WAYS <<< o >>> A Passover Greeting 2014 <<< o >>> Haley's Corker 5 in 1 Wine Tool <<< o >>> Sipping at the Seders <<< o >>> Haley’s Corker 5 in 1 Wine Tool <<< o >>> PASSOVER TIPS, LINKS & INFORMATION <<< o >>> Cook in Israel <<< o >>> Stuffed Roll of Beef - with a "bit on the side" <<< o >>> Special Discount for KosherEye Readers tst <<< o >>> Frogs in the Bed Giveaway March 2014 <<< o >>>

Kosher Side Dishes



Bookmark and Share
Baked Applesauce PDF Print E-mail

KosherEye.com

baked_apple_sauce

by Eileen Goltz, Kosher Food Writer, Lecturer and Author, Perfectly Pareve Cookbook 

Baking the apples locks in the flavor.  An easy recipe that does not require peeling the apples. With the variations, this will become a staple in your recipe library. Tastes delicious either hot or cold.

Ingredients:

6 to 8 tart apples
Cinnamon to taste or 2 thin slices lemon
2/3 cup water
About 3/4 cup sugar (you can use brown sugar if you like)

Directions:

Wash apples (do not peel), remove bruised spots, and cut in quarters.

Place the cut apples in an ungreased baking dish. Add the cinnamon or lemon, and water.  Mix well, cover with foil and bake at 375 until tender, 20 to 30 minutes. Place the mixture through a strainer and then add the sugar. Mix well. Notes:

Yield: Serves 6 to 8.

Bake Applesauce Variations:
•  Creamed Applesauce: Substitute 2/3 cup light cream for water. Add 1/2 teaspoon cinnamon and 1/4 teaspoon nutmeg with sugar.

  Honey Applesauce: Substitute honey for sugar. Add 1 tablespoon grated lemon rind.

  Maple Applesauce: Substitute 1 cup maple syrup for sugar and water.

•  Orange Applesauce: Add 2 tablespoons grated orange rind while cooking.

Recipes: Side Dishes, Applesauce, Parve, Kosher


blog comments powered by Disqus
 
round-facebook round-twitter pinterest round-rss
World Of Judaica
kol_foods