Mix together.
Make into balls size of a walnut.
Flatten out and make dent in center with thumb.
Fill with apple jelly.
Bake at 350\u00b0 for 15 minutes (color will be light brown).
Let cool. Remove from pan.
aucepan, melt the apple jelly. Gently ladle the melted jelly over each hen
Beat butter and sugar together well.
Add egg yolks (well beaten).
Beat well again.
Add apple jelly.
Beat until well blended.
Add milk and vanilla.
Put in pastry shell and bake until firm in a 350\u00b0 oven for about 45 minutes or until a silver knife comes out clean.
Beat egg whites and put on top and brown. Yield:
1 (9-inch) pie and 1 (4-inch) pie.
Use equal parts of above ingredients. I usually use 3 tablespoons.
Microwave apple jelly about 20 seconds or until liquid.
Add balsamic vinegar.
Whisk vinegar and jelly together while adding olive oil.
Taste to determine if you need any more of any ingredient. Use more jelly if you would like more of an apple taste.
he fresh and dried apples, apple jelly, cinnamon and nutmeg. Cook, stirring
ogether the chili sauce and apple jelly.
Put saucepan over medium
br>To prepare glaze, combine apple jelly, wine, mustard, green onions, salt
/4 cup sugar, tapioca, apple jelly, water, lime juice, salt, cinnamon
ngredients except sliced almonds and jelly.
Stir 50 to 75
nd stir the onion and apple in the same skillet over
irst 8 ingredients: apples, flour, apple jelly, lemon juice, cinnamon, salt, nutmeg
br>FOR THE TARTS: place apple slices in a large bowl
Spread the top with the apple jelly.
Stir the reserved flour
Cook berries and apple peels in water to cover for 15 minutes. Cool and strain through two layers of cheesecloth or one of clean flannel, set in a strainer.
Measure 8 1/2 cups juice.
Prepare jelly according to directions for apple jelly that come with pectin.
Use any proportion of apple to salal berries.
More berries give darker color and tarter flavor.
Pour water into a saucepan and bring to a boil. Add barley, reduce heat to a simmer and cover. Cook until tender, 10 to 12 minutes or according to package instructions. Set aside.
Melt butter in a a nonstick skillet over medium-high heat. Add apple and cook until softened, about 1 minute. Stir in barley, apple jelly, lemon juice, parsley, sugar, and salt. Mix well and serve warm.
Spoon out apple jelly into a saucepan.
Add
In a small saucepan place sugar, jelly, fruit rinds and rum. Cook 4 minutes over medium heat.
Place sliced apples in a large saucepan.
Pour syrup over apple slices, add cinnamon and raisins and mix well.
Cook, partially covered for 18 minutes over medium heat.
Transfer mixture to blender and puree.
Cool before serving.
inished rising, top with the apple slices, overlapping to make sure
nd saute the celery, shallot, apple, cranberries and cook for 4
Preheat the oven to 400 degrees.
Cream the butter and cream cheese until smooth. Add egg, milk, extract, cinnamon, cassia, and cardamom, blending well. Fold in the minced apple.
Sift the dry ingredients together and gently fold in the moist ingredients. The mixture with be stiff.
Fill muffin cups 3/4 full and bake for 20-25 minutes until barely golden. Brush with the melted apple jelly and return to the oven until golden and shiny.