Free Recipe Aplets and Cotlets #1
Recipe Type: Free Candy Recipes
Recipe Preparation: boil
Cooking Temperature:
Recipe Serves: 24
Ingredients for Aplets and Cotlets #1 Recipe
2 c Unsweetened applesauce (see
-directions)
4 Envelopes unflavored gelatin
4 c Sugar
1 c Walnuts; finely chopped
1/2 ts Lemon extract
1 ts Vanilla extract
Confectioners sugar
Aplets and Cotlets #1 Preparation
From: robertp@meaddata.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, .
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