My late father only knew how to cook two dishes and this was one. The type of apples you use will determine how mushy your apple sauce turns out. Cooking apples will turn into the texture of commercial applesauce while others will keep their shape even after the cooking. Either way it's delicious. The recipe can easily be doubled (or tripled...or quadrupled) to serve a crowd.
This sauce is creamy and smooth. The original recipe called for evaporated milk, but I made a substitute that turned out delicious. I will include the substitute here as it should be prepared well before hand and let cool. The evaporated milk substitute contains 1 1/8 cup Better Than Milk Soy Powder
1/2 cup warm water
1/4 cup raw cane sugar. The preparation instructions are below with the directions.
Once this evapourated milk substitute is cooled combine with the rest of the ingredients for the Vanilla Sauce and pour over your favourite bread pudding or cake. Below are the ingredients for the Vanilla Sauce.
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