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.
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
auce and apple jelly.
Put saucepan over medium heat; cook for 10
Melt butter and sugar together.
Add eggs, flour and milk.
The recipes says 1/2 cup milk, but Grandma added\"OR until of batter consistency\" at the bottom.
Then add vanilla.
Bake in 4 greased and floured 9 inch pans at 400 degrees for 15-18 minutes, as the layers should be about 1/2 inch thick when done.
Melt the apple jelly.
Pour 3 ounces of jelly over each layer as they are stacked.
Sometimes I also frost the sides with Vanilla Buttercream Frosting, or serve the cake warm with whipped cream.
br>To prepare glaze, combine apple jelly, wine, mustard, green onions, salt
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.
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
Wash mint and mince finely; add 2 tablespoons sugar and water and let stand for several hours or overnight.
Bring to boiling point; strain.
Combine remaining sugar and apple juice.
Cook for 20 minutes or until mixture reaches 220F on a candy thermometer (at sea level; reduce by two degrees for every 1000 feet in elevation).
Add food coloring and mint juice.
Pour into hot, sterilized jars and seal; process in boiling water bath for ten minutes.
**Variation-Use spearmint flavoring for apple jelly, if you don't have fresh mint.
oil and bake at 400 for about 20-30 minutes until
an be covered and frozen for up to 2 months.).
Spoon out apple jelly into a saucepan.
Add
inished rising, top with the apple slices, overlapping to make sure
Melt butter in a 10\" skillet over medium-high heat.
Saute onion, till slightly golden.
Stir in apple jelly and brown sugar till dissolved.
Add weiners and reduce heat to medium-low.
Cook for 20 minutes or mixture thickens slightly, stirring occasionally.
Add apples, cover and cook for 10 minutes or until apples are fork tender.
Combine water and cornstarch in a small bowl, mix well.
Stir into apple mixture, heat till thickened.2-3 minutes.
microwavable bowl add the apple jelly and white wine to combine