Wash apples.
Cover with water and let soak overnight or for a number of hours.
In the morning, cover ham with cold water and boil for 3 hours.
Add apples and water in which they have been soaked and continue to boil for another hour.
Add brown sugar. Prepare dumplings.
Drop by spoonfuls into the hot liquid with ham and apples.
Cover kettle tight and cook dumplings for 18 minutes. Serve piping hot on large platter.
Yield:
8 to 10.
Soak dried apples in water, to cover, overnight.
Drain well. Combine apples and molasses; cook over medium heat, stirring frequently, 20 minutes or until apples absorb molasses.
Set aside.
Soak dried apples overnight.
In the morning, chop in small pieces and cook slowly in the syrup for 45 minutes.
While apples cool, pour sour cream into a bowl.
Add egg and beat thoroughly. Add sugar and continue to beat.
Sift flour; measure and add salt, soda and cloves.
Sift again.
Add sifted dry ingredients to mixture.
Beat thoroughly and then add apples.
Blend together. Pour into a 5 x 9 x 4-inch greased loaf pan.
Bake at 325\u00b0 for 1 hour.
Yield:
1 loaf.
Heat juice or cider to a boil and pour over dried apples; let stand for 1 hour.
Cook apples in juice for 10 to 15 minutes or till tender.
Stir remaining ingredients together.
Add to apples and mix well.
Put prepared pie crust in a 9-inch pie pan.
Pour prepared apple mixture into crust.
Top with 2nd crust.
Brush with milk and sprinkle with sugar.
Bake at 400\u00b0 for 50 minutes or till done.
Peel and core apples; cut into 1/4-inch thick slices.
Arrange on microwave roasting rack.
Microwave 18 to 22 minutes or until limp and slightly moist.
Place apples slices on wire rack and let stand overnight.
One medium apple yields approximately 1/2 cup dried apples.
Cook dried apples in 4 cups water until
Cover dried apples with water and soak overnight.<
Cook the dried apples in the water until tender.
Drain off any excess liquid.
Mash apples with the sugar, lemon juice, spices and flour.
Preheat oven to 350 degrees.
Soak the dried apples in water overnight.
Drain off the water and mix the apples with the sugar, cinnamon, and allspice.
Line an 8-inch pan with one of the pie crusts and add the apple mixture.
Dot with the butter and cover with the second crust.
Slash the top of the pie for ventilation.
Bake in the oven for about an hour, or until the crust turns golden brown.
Cover apples and ham with water and simmer 2 hours.
Add brown sugar and simmer 1 more hour.
Mix flour, baking powder and salt; mix egg, butter and milk in separate bowl.
Add to flour mixture; drop by tablespoon into simmering ham and apples.
Cover tightly and cook 15 minutes without lifting lid.
Makes 8 to 10 servings.
Soak dried apples in water to cover apples.
Should plump up to nearly same size as when fresh.
Simmer in same water until tender. Sweeten to taste and add cinnamon if desired.
Pour hot water over the raisins; let soak.
Drain well before putting in cake.
Cream butter and sugar.
Add eggs; beat well. Add dried apples and soda.
Add flour and spices.
Add preserves, candied fruit and raisins.
Last, add nuts which have been rolled in flour.
Cook at 275\u00b0 for 3 hours.
Makes 3 or 4 layers or large tube pan.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease bottoms of two 9 inch round layer cake pans.
In a large bowl, mix the spice cake mix, dried apples, pecans, coconut, currants, eggs, brown sugar, vanilla extract and butter. Pour the mixture into the cake pans.
Bake in the preheated oven 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
Split each cake layer into four sections. Spread apple butter between the sections and reassemble layers.
Simmer dried apples, salt, sugar, nutmeg and cinnamon in 3 cups water for 10 minutes. Mix cornstarch and 1/4 cup water; add to apple mixture. Pour into a prepared pie crust, dot with butter, add top crust. Bake at 400* for 40-50 minutes.
Preheat oven to 375\u00b0.
In a large bowl, cream butter and sugar.
Stir in molasses, then beat in eggs, one at a time.
In another bowl, combine dry ingredients and add to creamed mixture with the milk.
Spoon half of batter into three greased pans. Bake for 15 to 20 minutes.
Repeat process with remaining batter. Cool on wire rack.
Add spices to taste to cooked dried apples and spread between layers.
Dust top with powdered sugar.
Makes 6 layers.
Preheat
oven
to
350\u00b0.
Sift\twell flour, salt, soda, baking powder,
salt
and
ginger. Cream shortening, then add sugar,
a little
at a time, blending well.
Add sorghum; mix thoroughly. Add eggs, one at a time, beating well until smooth after each. Pour very thin layers (1/3-inch) into 9-inch pans and bake.
This will
make\t6 or 7 layers. When you've cooked dried apples\tabout 3 to 4 cups (sugar and cinnamon to taste) spread between each layer and on top layer.
Cream butter and sugar together.
Add cooked dried apples, buttermilk, soda, baking powder, salt, eggs, cinnamon and flour to creamed mixture and mix together well.
Stir raisins and black walnuts into mixture.
Pour into tube pan and bake 1 hour in a preheated 325\u00b0 oven.
Cake can be baked in layers and stacked with icing.
Cream butter, add 1 1/2 cups sugar.
Add eggs and mix well. Sift dry ingredients and add, alternating with milk, to mixture. Knead to cookie dough consistency.
Add more flour if dough is too soft to pat into ball (golf ball size).
Put in 8-inch cake pans. Preheat oven to 375\u00b0.
Bake until light brown, cool.
Stack with dried apples cooked until tender with sugar and spices.
Four or five high works well.
br>Place potatoes (if using) and apples in the crock pot.
food processor, puree the dried apples with the sugar, until the