pringform pan).
Toss the apple chunks with the sugar, cinnamon
Dissolve gelatine in apple juice and add other ingredients. When it begins to set, add chopped red apples with peeling left on. Add chopped celery and pecans.
Chill.
Cut into squares and serve on lettuce.
Shred cabbage and carrots. Turn into a large bowl. Thinly slice green onion, and chop apple. Stir cabbage mixture.
In a small bowl, stir mayonnaise, with vinegar, dry mustard, salt and pepper. Stir mayonnaise mixture into vegetables. Toss well. Refrigerate for at least an hour to chill and give flavors a chance to blend. Refrigerated coleslaw will keep for at least a day.
Stir just before serving.
whisk the vinaigrette ingredients together in a small bowl or place them in a mason jar and shake.
divide the salad greens among four bowls. top each with a chicken breast (optional), 1 ounce crumbled goat cheese, 1 tablespoon almonds, 1 tablespoon cranberries, and half an apple. top with vinaigrette.
cinnamon, nutmeg and cornstarch. Pour apple mixture into prepared pan. BAKE
Pour ale into a pint glass; slowly stir apple cider into ale.
ind that all overnight oatmeal recipes stick to the sides of
lass jar with 8 cups apple juice.
Add sugar, yeast
epend on the type of apple you use).
Add sweet
ut the juices of the apple.
Grease a 9 inch
he larger center pieces of apple.
Coarsely chop end pieces
owl mix 3/4 cup apple butter, apple juice, butter and egg
Saute the apples and onion in the olive oil over high heat.
Add the scallops when onions are translucent and Saute until lightly brown.
Mix spices and sprinkle over sauteed mixture turning lightly.
Add water as needed, approx 1/4 cup.
Lower heat, Cover and cook for 5 to 7 minutes - be careful not to over cook.
Remove all except the juices.
Slice pre cooked ready to serve Polenta, add to juices and brown on both sides 4 to 5 minutes.
Remove Polenta and serve Hot with scallop apple mix.
ick so they don't fall apart.
Now, I don
Roll one-half the pastry on floured surface into circle 1-inch larger than inverted pie pan.
Ease pastry into pan.
Combine cornstarch, Equal for Recipes, cinnamon, nutmeg and salt; sprinkle over apples in large bowl and toss.
Arrange apples in pie crust. Roll remaining pastry into circle large enough to fit top of pie. Place on top of pie; seal edges, trim and flute.
Slash top crust in pattern of your choice.
Bake in preheated 425\u00b0 oven until pastry is golden and apples are tender (40 to 50 minutes).
Cool on wire rack.
strainer.
Measure the apple pulp by cup into a
core, and chop apples; set apple chunks aside, reserving peels and
Add the butternut squash, apple, broth and water. Bring to
Boil mint leaves in 1/2 cup water for 5 minutes and SAVE liquid.
Add to apple Juice to make 6 cups.
Mix Pectin with 1/4 cup sugar and add to apple juice.
Bring to a rolling boil.
Stir in remaining sugar and bring to a rolling boil AGAIN and boil 1 minute.
Add mint flavoring to taste and Green Food coloring to tint.
Skim off foam if needed; Pour into heat-resistant jars with lids and seal.
ubbly.
Stir in green apple, apple cider or juice, and prunes