In article >,
Don Wiss > wrote:

> On Sat, 10 Feb 2007, Christine Dabney > wrote:
>
> >Why don't you try several varieties, and decide which you like best?
> >Make several small batches of applesauce..
>
> The problem with that is I don't want to make small batches. The cleanup is
> the same for a small batch as a large one. I really don't like doing things
> in the kitchen. So I'm planning on using a large stock pot. And as I
> presume most of you know, applesauce freezes with no degradation.
>
> Don <www.donwiss.com> (e-mail link at home page bottom).

I'm with Christine here. There's small batch and there's small batch.
You wouldn't even have to peel the apple to do what I suggested. If I
were as stuck on this as you are (I'm not wild about applesauce so what
it tastes like doesn't matter a lot to me - I use it only in baking),
I'd cook one or two apples as I described in my other post.

{ Exported from MasterCook Mac }

Applesauce Bars

Recipe By: posted to rec.food.cooking by Barb Schaller 2-11-2007
Serving Size: 24

1/2 cup butter
1 cup sugar (3/4 cup)
1 egg
1/2 tsp. baking soda
1/2 tsp. salt
1/4 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. ground cloves
2 cups flour
1 cup thick applesauce
1 cup raisins
1/2 cup chopped nuts

Cream butter and sugar until light, add egg and beat well. Sift dry
ingredients together and add alternately with applesauce, beating well
after each addition. Stir in raisins and nuts and spread in a greased
10x15" jelly roll pan.

Bake at 375? for 25 minutes. Cut while warm. Frost with powdered sugar
icing, using coffee as liquid.

----------
Notes: Source: Al, 9/74.
_____



--
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