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Old 08-27-2006, 07:35 AM   #21
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Thanks for the recipe Connie, I've just started looking for apple recipes. We have 15 apple trees and I have 5 gallon buckets of apples in the house, ahhh the aroma, and in the barn. Just what I was looking for, a recipe that uses more than one apple!

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Old 08-27-2006, 08:27 AM   #22
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We brought back a case of wonderful fresh apples from Val Venosta... now it is time to get this recipe out, by now our old favourite!!

Good job Sierracook, this recipe deserves to be introduced anew for all the new comers... take from my words, who have recreated this masterpiece for several times already, this is sooooo good!!

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Old 08-27-2006, 09:17 AM   #23
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Here I was, with two trees full of both Fuji and Gala apples and wondering what to make with some of them...Thanks SC for reminding me of this recipe and Connie for posting it the first time. I remember that my kids and I loved this cake, so I'm making another copy of it to put in the kitchen and another for each of the girls..

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Old 08-27-2006, 10:49 AM   #24
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That looks wonderful!
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Old 08-27-2006, 11:19 AM   #25
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I'm glad you all are enjoying the cake recipe.

Beth, I envy you your apple trees...I love apples any way you fix them!

Here's another apple recipe I think you'll enjoy...I used currants instead of raisins.

Apple Conserve

This apple conserve is made with fresh chopped apples, raisins, pectin, and chopped pecans or walnuts. Scroll down to see more apple recipes.
4 1/2 cups finely chopped red tart apples, about 3 pounds
1/2 cup water
1/4 cup lemon juice
1/2 cup raisins
1 package powdered pectin
5 1/2 cups sugar
1/2 cup chopped nuts
red food coloring, optional

Sort and wash apples. Remove stem and blossom ends; core but do not peel. Chop apples finely, measuring 4 1/2 cups.
To make conserve, combine chopped apples, water, lemon juice, and raisins in a large kettle.
Add pectin and stir well. Place over high heat. Stirring constantly, bring quickly to a full boil with bubbles over the entire surface.
Add sugar; continue stirring, and bring to a full bubbling boil. Boil hard for 1 minute, stirring constantly. Add pecans or walnuts.
Remove from heat. If more color is desired, add 3 or 4 drops of red food coloring. Skim.
Pour immediately into hot, sterile canning jars, leaving 1/4-inch headspace. Seal. Process for 5 minutes in boiling-water bath. Makes 6 or 7 half-pint j
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Old 08-27-2006, 12:18 PM   #26
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It looks like another useful cake for my husband's office....I hope Kyles sees this one too! Thank you!
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Old 08-27-2006, 01:12 PM   #27
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I just bought a large bag of apples at our Farmers Market yesterday. Now I know what I am going to do with them . Thanks for the great recipes.
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Old 09-01-2006, 06:27 PM   #28
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Constance!I made your cake last night it is deeelish.I had another thought if you dont have apples canned pineapple,fresh plums and so on would also be really good.For some reason Im stuck on the pineapple thing maybe cause I got some canned slices in the fridge.
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Old 09-02-2006, 02:51 PM   #29
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I love to drink cold milk with sweet apples. It's awesome you would bring it up because it has long been my favorite dessert since I was a boy. This makes for a good excuse to revisit my early passions.
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Old 09-03-2006, 08:27 AM   #30
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I love a cold glass of milk with any dessert.

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