#351 - Homemade Applesauce

(by Shirley McNevich)

3 lbs. cooking apples (macintosh, etc.)
2/3 cup white sugar (if apples are tart, you may have to add more)
1 tsp. cinnamon

Wash, peel and core the apples. Cut all apples into quarters. Using a 5-6qt. saucepan, add the apples to the saucepan and 1/2 cup water. On medium heat, bring to a boil--after it comes to a boil, boil for 20-25 minutes until apples are mushy (if you use a lid while cooking, tilt the lid so apples don't cook out). Turn the stove off and let cool for 15 minutes. Using a food mill or a potato masher, mash the apples. If it seems too thick when you're finished, add a little more water and stir. Add the 2/3 cup white sugar and stir completely. Taste--if it's too sour for your taste, add a little more white sugar at a time until you like the taste. Add 1 tsp. cinnamon and stir until dissolved. Cool, then refrigerate in airtight containers.

#17 - Apple Pudding

(by Harriet Weaver - friend)

1 cup of sifted all-purpose flour (measure before sifting)
1 cup white sugar
1 tsp. Calumet baking powder
1 egg
3-4 Macintosh apples (or any baking apples)
1 tsp. cinnamon (McCormick)
2 TBSP of white sugar for apple topping

Put flour, sugar, and baking powder in a bowl.

Beat one egg by hand and add to the flour mixture. Beat well by hand.

Grease an 8 x 8 baking dish with butter or margarine. Skin, core, and slice apples thinly and place in bottom of dish until bottom is covered. Sprinkle with 1 tsp. cinnamon and 2 TBSP white sugar. Pour flour mixture over the top. Cut little pieces of butter and "dot" the top of the mixture with butter. Sprinkle 2 TBSP of water over the top of the mixture.

Bake at 350 degrees until top is crisp and apples are done (about 40-45 minutes). To test apples for doneness, put a toothpick down through the mixture. If the toothpick comes out clean and the apples feel soft, it's done. If not, bake a few more minutes and retest.