Cubmaster’s Favorite Apple Recipes
Pack Master’s Applesauce
4 medium apples
½ cup water
¼ cup sugar
Peel, quarter and core apples. Place apples and water in sauce pan. Cover and simmer 10 minute or until apples are very tender, stirring occasionally to prevent scorching. For a smooth applesauce, put apples through a food mill. Stir in sugar. Add cinnamon and nutmeg to taste. Makes about two cups. Great on French toast, pancakes or ice cream.
Apple-Raisin Bread
1/3 cup butter ½ tsp. salt
1 cup sugar 1/3 cup fruit juice
1 egg ¾ cup golden raisins
2 cups flour ¼ cup chopped pecans
1 tsp. baking power 1 cup peeled, finely chopped tart apples
½ tsp. soda
Cream butter, sugar and egg. Sift together flour, baking powder, soda and salt. Add dry ingredients alternately with the fruit juice. Fold in raisins, pecans and apples. Transfer batter to a well greased 9x5x3” loaf pan or two smaller pans. Bake 45 minutes in 350º oven. Test for doneness.
4 medium apples
½ cup water
¼ cup sugar
Peel, quarter and core apples. Place apples and water in sauce pan. Cover and simmer 10 minute or until apples are very tender, stirring occasionally to prevent scorching. For a smooth applesauce, put apples through a food mill. Stir in sugar. Add cinnamon and nutmeg to taste. Makes about two cups. Great on French toast, pancakes or ice cream.
Apple-Raisin Bread
1/3 cup butter ½ tsp. salt
1 cup sugar 1/3 cup fruit juice
1 egg ¾ cup golden raisins
2 cups flour ¼ cup chopped pecans
1 tsp. baking power 1 cup peeled, finely chopped tart apples
½ tsp. soda
Cream butter, sugar and egg. Sift together flour, baking powder, soda and salt. Add dry ingredients alternately with the fruit juice. Fold in raisins, pecans and apples. Transfer batter to a well greased 9x5x3” loaf pan or two smaller pans. Bake 45 minutes in 350º oven. Test for doneness.