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| Sample Recipes from Cookbooks |
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Fresh and Chunky Applesauce
Compliments of Yelton Manor Bed and Breakfast
140 North Shore Drive, South Haven, MI 49090
(616) 637-5220 | FAX (616) 637-4957
www.
info@
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I love apples, and on the shores of Lake Michigan they are abundant and affordable, so I preserve hundreds of jars of this great applesauce for eating all winter long. This applesauce stays chunky because it's made with firm, tart Jonathan apples. It's fabulous to just eat, but it also performs wonderfully filling strudel, turnovers and apple pancakes. An elderly farm woman taught me the clever trick of thickening while only lightly sweetening by using the miniature marshmallows. You can add cinnamon if you like, but I prefer the natural flavor and color. Serve fresh or process jars using proper canning techniques and timing.
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40-50 perfect, ripe Jonathan apples, peeled, cored and thickly sliced
1-2 cups miniature marshmallows
As you work, keep the apple slices in salt water so that they do not turn brown. Drain and put in a large stock pot. Add a few inches of fresh water. Cook slowly over a low-medium heat so you don't scorch the apples. Stir gently.
Heat to almost boiling, then add the marshmallows. Stir until the marshmallows are melted and blended. Monitor the length of cooking so the apples stay chunky.
Remove from heat. Stays fresh in the refrigerator for a full week. If you are making sauce each week of the fall harvest, put up half each time you make it and you'll have applesauce all winter long. |
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We created this recipe to serve to a family having a reunion at our inn. They were all very concerned about fat and cholesterol in their diets, and were delighted by this modern version of an old favorite. The cool applesauce and sour cream mellow the bite of the pepper and onion.
1 26 oz. bag frozen shredded potatoes, thawed overnight
2 tbsp. flour
2 tea salt, or to taste
1 tea coarsely ground pepper
½ tea thyme
1 carton Egg Beaters
4 tbsp. corn oil
3 green onions, finely chopped
Thoroughly mix all ingredients in a large bowl. Spoon mixture onto hot griddle and spread into 1/4 inch pancakes. Cook about 8 minutes each side or until pancakes are browned and crispy. Pancakes can be lightly cooked and held in a warm oven, then returned to the hot griddle and finished later. Serve with apple sauce and non-fat sour cream on the side. |
Plum Goodie Coffee Cake
Compliments of South Cliff Inn
Write or call:
1900 Lakeshore Drive,
St. Joseph, MI 49085 |
(616) 983-4881 |
Cake
1 1/4 cups flour
3/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
6 tablespoons butter
1 beaten egg
1/4 cup milk
1/2 teaspoon rum extract
Plums, to taste
1/3 cup flour
2 tablespoons soft butter
4 tablespoons brown sugar
1/2 teaspoon cinnamon |
Frosting
1 tablespoon melted
Milk
butter
1/2 teaspoon rum extract
Powdered sugar |
| Blend flour, sugar, baking powder, salt, and butter until crumbly. Add egg, milk, and rum extract. Spread mixture in bottom of a greased 9" spring form pan. Top with pitted and sliced plums to taste. Combine flour, soft butter, brown sugar, and cinnamon, and sprinkle over plums. Bake at 375 degrees for approximately 40 minutes, depending on how juicy the plums are. Cool slightly. Remove sides from pan and place cake on a serving plate. Make a thin frosting and drizzle over the coffee cake. Slice and serve. |
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