Wash the crab apples. Remove the stalks and
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.
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.
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.
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.
aucepan, melt the apple jelly. Gently ladle the melted jelly over each hen
he fresh and dried apples, apple jelly, cinnamon and nutmeg. Cook, stirring
d blossom ends from crab apples. Do not peel
auce and apple jelly.
Put saucepan over medium heat; cook for 10
br>To prepare glaze, combine apple jelly, wine, mustard, green onions, salt
rain in a large colander for about 1 1/2 hours
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.
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.
FOR THE PASTRY: In a food
apple jelly, lemon juice, cinnamon, salt, nutmeg and sugar. Let stand for 30
ngredients except sliced almonds and jelly.
Stir 50 to 75
nd stir the onion and apple in the same skillet over
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.
oil and bake at 400 for about 20-30 minutes until
an be covered and frozen for up to 2 months.).