Dr. Davies Farm Cider and Recipes
Recipes
Apple Sauce
Wash apples well, core and slice.
Use at least two or three different varieties - such as macs,
cortlands and empire. Add a few golden delicious for flavor
Put apples in a large pot and add water. Use ½ the volume ofapples.
Bring to a boil, lower heat, and simmer until apples are soft.
Using a Foley food mill, strain, using softened apples and juice, discarding the skins.
Add sugar and red cinnamon (red hot cake decorations) or
cinnamon to taste.
If you don't have a strainer, peel and core apples, and follow above directions, and use a potato masher.
NOTE: Apple sauce may be frozen.
Place in jars, 1 ½ to 2 inches from top. Place cap on top and freeze.APPLE SLICES
Can be prepared either on the stove, or in the oven.
Ingredients
12 - 16 apples - Macs, cortlands, Empires and a few Golden Delicious.
1 Cup of sugar
2 tsp. of cinnamon
Wash, peel and core between 12 - 16 apples. Preferably two orthree varieties
Slice as for a pie, but not to thin.
For oven
Place in oven proof casserole
Mix 1 cup of sugar & 2 tsp. of cinnamon. Add enough water thatmixture is medium thin.
Pour over apples and bake uncovered at 350 degrees for about 1hour, or until apples are soft. Stir several times
Serve warm as a side dish, or with ice cream.
For top of stove prepare apples as above,
and place in a large deep frying pan.
Pour sugar mixture over apples
Bring to boil, reduce heat and simmer (covered) until apples are
soft, stir several timesCOLE SLAW
Grate or slice thinly the amount of cabbage you need
Add washed and cored apples, with skin
Add raisins, and vinegar (white) and Mayo to taste.
Toss and mix well. Add celery seeds if desired.
Refrigerate for about an hour to chill.
The amount of seasonings, depends on the amount of cabbage.
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