To prepare juice, remove blossom and stem ends from about 3 1/2 pounds washed ripe crab apples.
Cut apples in small pieces. Do not peel or core.
Add 3 cups water; cover.
Simmer 10 minutes. Crush with masher.
Simmer, covered, 5 minutes (with soft, very sweet apples, add juice of 1 lemon to prepared juice before measuring).
Squeeze out juice.
ntil smooth.
Mix in crab and cracker crumbs.
Form
Place the crab apple in a cocktail glass, pour over the calvados and top up with champagne.
Pre-heat oven to 350 degrees.
Place tarts on cookie sheet (make sure to follow directions for defrosting on back cover of box)
In a meduim mixing bowl add,crab, apples, lemon juice, pepper, and dressing.
Stir with spoon, then place about 1 1/2 tbsp into each tart.
Sprinkle with parmeson cheese.
Bake for 20 minutes or until golden & bubbly.
Wash the crab apples. Remove the stalks and
tem and blossom ends from crab apples. Do not peel or
Mix all ingredients together to form 6 to 8 patties.
Cook in frying pan with small amount of oil for 4 minutes on each side. These are truly the best crab cakes I have ever had!
Preheat oven to 400\u00b0.
Arrange apples in greased 8 x 8 x 2-inch baking dish or pan.
Cover with crab apples and raisins.
Mix remaining ingredients until crumbly.
Layer over top of apples and press lightly.
Bake approximately 30 minutes or until crust is golden brown.
Beat the cream cheese till soft and creamy, gradually add in the condensed milk.
Blend until smooth and stir in lemon juice, lemon rind, vanilla and almond extracts.
Add a little toasted coconut to the bottom of each tart shell.
Cover with cream cheese mixture and chill for 2 hours, until mixture has set.
Before serving add a strawberry slice, pineapple chunk and a large blackberry to each tart.
Brush lightly with melted crab apple jelly.
Any leftovers must be refrigerated.
Stem the crab apples and rinse in lukewarm water. Drain, then place the apples in a saucepan with the water. Bring to a boil and reduce heat to a simmer; cook slowly until the fruit is soft. While still warm, put through sieve to remove seeds and stems. Add sugar and cinnamon to taste.
Wash and cut ends off crab apples.
Cover with water and boil until tender.
Pour juice through strainer into other container to make clear jelly.
ontainers, leaving 1 for later), apple juice concentrate and spices all
Mix equal parts of apple juice and carbonated water in a tall glass.
Serves 4.
Variations: You may mix equal parts of Apfelschorle with white wine for a \"Weinschorle\", or with Berliner Weisse beer for a \"Apfel Berliner Weisse\", -or- mix the apple juice with sparkling lemonade for a \"Susser Schorle\"; garnish with a slice of fresh lemon. Delicious and thirst-quenching!
Select and wash best looking apple peelings in cold water. Place in medium-size pot along with other ingredients and boil for 1 hour over medium heat.
Then lower heat, cook sauce until thick. Put sauce in jars that are heated in warm water.
Let jars stay in warm water until they seal.
Sauce may be eaten with meats and dressing.
Yields 1/2 dozen 4-ounce jars.
Pick through crab and remove any shell; if needed, rinse crab and squeeze
end a gift of She Crab Soup to a loved one
nto the round shapes of crab cakes.
Gently coat the
red onion, parsley, lime juice, apple and hot sauce and season
Pulp is the by-product of jelly.
Combine pulp, 1/2 cup sugar and spices in saucepan until sugar is dissolved.
Put 3 cloves in each pint jar.
Add apple butter; process for 20 minutes.
Good on ice cream, too!
Makes 1 pint.
reate egg wash.
Dredge crab stick in flour; one at