HOME MADE APPLE SAUCE
5 large Apples (I like Pink Lady or Braeburns)
1/2 cup golden raisins
1 can peach nectar (Papaya or pineapple are good too)
1 teaspoon cinnamon
1 cup sugar
1 cup water
- In a large sauce pan pour nectar over raisins and let sit while you prepare apples.
- Wash, core, peel and chop apples.
- Add water to sauce pan and stir in sugar until dissolved.
- Add cinnamon and mix well.
- Add apples and cook over medium heat until until apples are tender and mush easily.
- Mush to desired consistency.
- Remove from heat.
- Cool and chill.
- Can be kept in refrigerator for a week though it never lasts that long around here. When my apples are at the height of the season and falling off the tree I make this in huge batches and put it up in canning jars for the following year.
I got this recipe from my cousin Jenn years ago and she got it from her hubby’s family. My family affectionately calls it PINEAPPLE FLUFF, but BAKED PINEAPPLE is the technical name Jenn gave me.
2 large cans crushed pineapple, drained, but save the juice
2 cups pineapple juice
2 JUMBO eggs, beaten
4 tablespoons cornstarch
1 cup sugar
*2 cups vanilla wafers
- Preheat oven to 350 degrees.
- Over a medium heat whisk the sugar into the pineapple juice until dissolved in a medium saucepan.
- Next whisk in the eggs until well blended.
- Gradually add cornstarch and cook until thick. Watch closely, it will burn quickly.
- Spray an 8×8 baking dish with PURE.
- Spread pineapple pieces evenly along the bottom.
- Pour the thickened sauce over the pineapple pieces.
- Bake 20 minutes.
- Top with a layer of marshmallows.
- Return to the oven for a few minutes until marshmallows are golden.
- Serve hot or cold.
- This is great leftover and re-heated.
*Now for my optional additions.
Crush vanilla wafers and place on the bottom of the baking dish.
Slice the bananas and layer on top of vanilla wafers before the pineapple pieces.
1/2 pound fresh strawberries, sliced
2 heaping tablespoons sugar
1 ripe banana, sliced
1 teaspoon vanilla extract
1 pint vanilla ice cream
1/2 cup milk whole
strawberries, for garnish
- Slice the strawberries into a medium bowl.
- Sprinkle sugar over top.
- Pour vanilla extract and champagne over strawberries.
- Set aside for at least 20 minutes and up to 1 hour.
- Drain the strawberries.
- Slice the banana.
- In a blender, place the strawberries, banana slices, ice cream, and milk.
- Blend until smooth.
- Pour into chilled glasses and garnish the rim of each glass with whole strawberries.
- Serve immediately.
This is even better when you take the time to make fresh whipped cream or homemade vanilla ice cream to go with it.
2 baskets fresh strawberries, sliced
2 kiwis, chopped
1 cup pureed strawberries*
1 cup sugar
2 tablespoons KARO light corn syrup
3 tablespoons cornstarch
½ cup water
2 cups flour
1½ teaspoons baking powder
½ teaspoon baking soda
dash of salt
4 tablespoons sugar
¼ teaspoon cinnamon
½ cup butter, softened, but not melted
¾ cup buttermilk**
- Mix together 1 cup sugar, corn syrup, cornstarch and water in a 2 quart sauce pan, cover and bring to a slow boil.
- When you reach a boil remove the lid. Add the 1 cup pureed strawberries and boil a few minutes more. Chill 10-15 minutes. After the sauce is chilled, pour over the fruit and toss gently. Return to the refrigerator to continue chilling.
- Sift the dry ingredients together. Add the milk and butter and mix well into a soft dough. DO NOT over knead – it will become tough.
- Grease an 8 inch pie pan really well. Gently arrange dough into an even mound and pre-cut into your serving portions before baking.
- Bake at 400° for 15 to 20 minutes or until toothpick done and golden brown.
- Slice each shortcake open, dot with a thin layer of honey, arrange on plate and top with a scoop of the strawberry kiwi glaze and vanilla ice cream or whipped cream.
*I use the less than pretty berries for the puree.
**As a substitute, Buttermilk can be made by adding 2 tablespoons of vinegar to regular milk.