21 November 2021

 Appelkaka (Yeasted Applesauce Cake-Modern Scandinavian Baking)

Applesauce (uses 11/2c) [crabapplesauce]

2# apples, peeled, cored, chunked

2/3c water

1/2c sugar

2tsp cinnamon

1/2tsp salt

Simmer til aples are tender, 30 minutes or so.

Cake

14T butter

1/4c milk

Melt butter, add milk, cool to 110°F.

3 pkts active dry yeast

2T sugar

2eggs

2c flour [280g]

Add above to butter/milk. Set aside to make topping.

Topping:

5T soft butter - melt & mix with:

1/3c sugar

1tsp vanilla

Grease 9x13. Spread 2/3 dough. Top with 1 1/2c appleauce and remaining 1/3 dough. Spread with topping. Cover and let rise 30 minutes or so. Brush dough portions of cake with beaten egg. Bake at 400°F for 20-25 minutes. Cool in pan.

 

7 November 2021

 Spiced Applesauce Cake (Smitten Kitchen)

Whisk together and set aside:

250g flour

10g powder (2tsp)

3g soda (1/2tsp)

3g salt (1/2tsp)

2g cinnamon (3/4tsp)

1g ginger (1/2tsp)

1/8tsp cloves

Cream together:

4oz butter, softened [salted]

200g brown sugar

1tsp vanilla

Beat in:

2 eggs

365g unsweetened applesauce (1 1/2c) [340g crabapplesauce]

Stir in flour mixture, then 50g walnuts, toasted and chopped (1/2c).

Bake at 350°F 35-40min. Cool in pan 15 min.

It sunk in the oven--I was questioning the amount of leavener, but figured I'd try it as written first.

Frosting:

142g cream cheese, softened

3T butter, softened [42g]

1/4tsp vanilla

120g powdered sugar

1/2tsp cinnamon

31 October 2021

 More Jelly

5.25# apples = 5c juice = 6 1/2c plus a skosh

Was 50g shy of 10c jelly (figuring 250g/cup) for the 10.5# of yesterday and today.

30 October 2021

 Crabapple Jelly

5.25# crabapples = 4c juice = 5c plus a skosh

20 October 2021

 More applesauce

5.25# = 7c

Used Sauce Master.

19 October 2021

 Applesauce

5.25# crabapples from Sylvia's neighbor Rhonda

1c=250g     4 1/2c

Used Foley initially--too slow, doesn't yield as much

24 August 2014

Crabapple Chokecherry Jelly


1c chokecherry juice
2 1/2c crabapple juice
1/2c water (rinsed out juice containers)
4c sugar


Yielded 5 cups




Ginger Peach Jam (from Gourmet Preserves)


3# peaches, peeled, pitted, & sliced
3 quarter-sized ginger slices
1T lemon juice
1/3c water
Bring to a boil; simmer 10 minutes.
2c sugar (added 1/2c at a time)
Simmer til jam thickens & liquid clears. Should reduce to about 4 1/2c. Remove ginger slices and fold in 1 1/2oz pea-sized bits of candied ginger.


Yielded 4 1/2c.


Needs more ginger slices and maybe less candied ginger.






Apple Pectin Stock
5# crabapples (we trimmed off 1/2#)
2 1/2qts water


Yielded 5c sauce and 2qts 2c pectin

23 August 2014

 5qts crabapples yielded 2 1/2c juice.