I love this recipe! It is from the "Frugal Gourmet Whole Family Cookbook" by Jeff Smith. I've made this simple recipe for many years. People are always impressed but... I never tell them how easy it is to make. Some recipes are best kept secret. But I will share this one...
This is without a doubt *the* most fabulous applesauce I have ever had! It's the only apple sauce my kids will eat, The flavor is incredible! So much richer in flavor than apples that have been steamed or simmered in water. I have actually used whatever apples I happen to have in hand. Even those that are looking tired and not so crisp any more. Great with any pork or chicken entree.
A recipe from my friend Roy Heflin. Note that the recipe calls for blackberries so as to generate a useful nutritional panel (RZ doesn't have nutritional data for the generic "berries"), but any cane berry (blackberry, raspberry, loganberry, boysenberry, marionberry) as well as blueberries can be used in this recipe, as can a mixture of any of them. Frozen berries work fine, as long as they are not pre-sweetened.
Apple crisp that uses oatmeal raisin cookie dough for the topping. This is something that just sounded good one day. I used half a package of Toll House place and bake dough and baked the other half as cookies. :)
My oven runs a bit odd, so cooking times are guesstimated.
Based on a recipe from Sir Hugh Plat's "Delightes for Ladies" (1609), although he wouldn't have used vanilla or allspice, which are both New World foods and not commonly found in Europe until after 1750.
This can be made with any ripe fruit. If you like your fruit leather entirely smooth, you can remove the skins, but you can leave them in for the nutritional value. Remove any stems, seeds or bruised areas. Be creative with spices and flavorings - apples or pears go marvelously with a pinch each of nutmeg and cinnamon, while cherries and peaches both love almond or vanilla extract. Add sweetener if the fruit needs it. The cooking time will vary widely depending on the ripeness and water content of the fruit - it's done when it is barely tacky to the touch and peels easily off the sheet. Keeps 2 weeks at room temperature, 3-4 months in refrigerator, 2 years in freezer. Adapted from a recipe by Carolyn Cope at Serious Eats. http://bit.ly/nKBqiY