lace the apple jam across the dough. I used homemade apple jam but store
br>For each circle, add apple jam to center, followed by diced
In a large mixing bowl, whisk together the flour, baking powder, apple pie spice and salt.
Stir in the egg, oil, milk and cider until smooth. Fold in the finely chopped apple.
Make pancakes on hot greased griddle.
Serve with maple syrup or Smucker's Orchard's Finest Cinnamon Apple Jam.
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.
Place the crab apple in a cocktail glass, pour over the calvados and top up with champagne.
until fruit is soft and jam gelling point (220 degrees F
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.
For the apple-cranberry glaze - In a small
Peel apple and grate into a large
Cream
butter,\tthen
add sugar, eggs (beaten), buttermilk, blackberry\tjam
and
grated apple.
Mix well together, then
add all
remaining ingredients.
This may be baked in a stem pan or long pan.
Wash the crab apples. Remove the stalks and
Peel apple and grate into large saucepan.
Grate yellow zest from the lemon into pan and squeeze in the juice.
Add blueberries and sugar.
Lightly crush berries.
Bring to a simmer over medium-high heat, stirring constantly.
Skim any foam that rises to the surface while cooking.
Reduce heat and simmer until jam reaches the sheeting stage (220\u00b0), about 35 minutes.
tem and blossom ends from crab apples. Do not peel or
ithout stirring.
Pack the apple jam into the hot, sterilized jars
Mix water and powder pectin in a saucepan.
Bring to boil, stirring constantly.
Add 4 cups jam or jelly (needing to be thickened) and 1/4 cup sugar.
Stir well, then bring to full boil. Boil one minute more.
Remove from heat; skim and pour into jars. Seal.
inutes.
Test if the jam has reached the setting point
hite wine. Then, add the jam and carefully remove the lemon
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.