Hi Dax! I *just* found this thread (after reading a bazillion others, *and* starting a new one - my bad!!!). Awesome pics - Thanx! I'm printing and hanging onto 'em for when (okay - still "IF") I buy my 6x8! Question: Is all of your construction SOLELY based on what's in the destructions - err - instructions that came w/the 6x8? Or did you do any add'l "beefing up?" (other than the extra T-Bolts) Your GH location looks pretty "protected" - so I'm guessing wind probably isn't a huge concern. But I'm still wondering if there's "additional" stuff (above and beyond what HF supplies w/the GH) that I need to concern myself with... How's your GH holding up? And - looking back now - is there anything you wish you'd done differently? Thanks a MILLION for posting this!!! Nancy - aka IMQTPI (still contemplating....)

The following document was sent to the “Rose” Group members approximately a month ago for review. Without an acknowledgement from The National Chair of ARS “Board of Directors decision, decided to post it on GW for the general publics opinion. ********************** An AEN With New Stature: Every since ARS published the first AEN in 2001, could not help but visualize its many uncapped possibilities. Yet as ARS major judging publication for five years, contents remain status quo, of limited use. Definitely not what editors had in mind when designing it. After reviewed attached document and agree the article has merit and a step in the right direction. A long over-due change that definitely should be addressed, advise ARS of this. Changes can be integrated gradually over an approximately two-year period at no cost, starting this year. Do realize a majority of the “Rose” Group are not members of ARS Board of Directors. To help move this issue forward, contact you’re District Director and / or the American Rose Society, making your views know regarding the AEN’s future. Only with your in-put and voicing options with constructive dialogue, will positive changes actually transpire, benefiting all ARS members now and in future years. Informing judges and other ARS members not aware of proposed changes, would be appreciated by everyone and help advance the AEN to the next plateau. Thank You, Ronald Schwerdt ********************** A Visionary’s View: An AEN With New Stature: To: The American Rose Society: Executive Director Officers and Board of Directors Members As a concerned member of the “American Rose Society”, (ARS) have given much thought to several of ARS growing problems, declining membership, saving and generating new money etc. Do believe ARS has several options to pursue, which can help reverse this trend. Would strongly urge, ARS Board of Directors give serious consideration in evaluating what is proposed and comprehend very substantial savings are possible. Eighty-five years ago we were in a different era, with different priories and purposes. Yet with knowledgeable changes authorized by ARS’s “Board of Directors”, we survived. We are now in a new millennium, requiring a new generation of mentality, with innovative creative solutions, keeping pace with changing times with-in ARS. New situations constantly surface, which must be promptly addressed, with immediate changes made when feasible. Granted, changes do not come lightly, or without vigorous discussions by those involved. Yet, faced with numerous problematic issues presented, it’s only a matter of time, before perception of inevitable changes proposed, do become a reality. Before venturing further into this article, let me make it absolutely clear. I believe Phil Schoor and Marily Young are doing an outstanding, unbelievable fantastic job of editing past ARS publications. In no way, has anything in this article meant to be derogatory, or misinterpreted, as contrary to that believe. Trying hard, to keep the tone of this article on a very positive level. Unfortunately, at the same time, establishing this articles as creditable and substantiate to readers circumstances that actually transpired, requires introducing many irrefutable facts and figures. Getting directly to the point, what is proposed is a convergence; eliminate the “ARS Handbook for Selecting Roses”, as we know it today. Streamlining, operations of the “Official List of Approved Exhibition Names” (AEN) with a new format, by incorporating all RIR National Ratings, etc into it. Before everyone tells me it will never work, read on, things will become cleared and ultimately may have second thoughts. ARS can still serve the Handbooks primary purpose, as well as save money. Note: nothing is mentioned about eliminating “Roses In Review” (RIR) surveys, only improvements, bringing it up to 21st century standards. There are many reasons and advantages for implementing changes. Do realize that during the 20th century, the “ARS Handbook for Selecting Roses” was indispensable, a must have publication for Judges and Exhibitors, until a latter-day “Modern Roses” (MR) was published. At the turn of the century when the first AEN were introduced, the situation changed dramatically and the Handbook lost this prestigious distinction. The Handbook of today no longer is absolute, conforms to changes in the 21st century, or an essential judging / exhibiting publication. The Handbooks editor stated many times, its new role. “The Handbook (is not for judges or experience rosarians), its primary purpose is for new rose growers, looking for roses that will perform well in their garden”. And, “It only list roses that are more popular among gardeners”. Considering the magnitude of change in a Handbooks status since 2001, ARS board might question if it’s prudent, spending considerable time and money in the 21st century, year after year on an outdated ARS publication, a majority of members benefit much from and focus on a long over-due correction to the AEN. Alternately, consider publishing a sophisticated, up to date, refined state-of-the-art reference manual, (AEN) coordinated and in tune with 21st century goals, with less work and absolutely no additional costs. Over the last four years, an average of 1171 roses (over 1/3 of roses listed) per year are deleted from a Handbook, true some roses are no longer in commerce in North America, although many sill are. Roses removed, are replaced with new and older roses without ratings, or carried by local nursery and garden centers, Lowe’s, K mart etc. Than again, many roses are listed in the Handbook for years without ratings, or designated for future RIR survey. Realistically, a rose with out a rating is of little benefit to a new rose grower, selecting varieties for his or her garden. Results of recent statistics compiled, indicate the 2006 Handbook is missing approximately (564), or 24% of roses that are still in commerce in North America with Garden Ratings, a list that expands each year. (Excluded, are roses listed in the latest RIR survey). Why are roses being deleting? Primarily making room for new rose introductions, those roses after a year, are included in future “Roses In Review” (RIR) surveys. Note: The following three paragraphs are included; giving readers a panoramic view of the direct relationship between the AEN, Handbook, RIR and “Combined Rose List” (CRL) publications, detailing why change is inevitable and long overdue. To start this complex journey of roses, follow the path a rose travels when first introduced into commerce. To keep it simple and avoid confusion, use the years 2005 and 2006, illustrating typical procedures. The CRL editor’s access a majority of information from rose catalogues and hybridizers from around the world, by the end of 2004. After the CRL, (a non-ARS publication) is published in March 2005, for (7 to 12) months is the only comprehensive publication listing new rose introductions. During this period, new rose introductions in the CRL, are considered to have temporary AEN’s, until appearing in an ARS publication. (As editor’s of the 2001 AEN point out in the publications preface, “The American Rose Society is the official leader in this area (Latest rose information) and should be responsible for meeting the needs of the Exhibitor and Judges in a direct faction, eliminating the need for supplementary publications by other authors”, referring to the CRL etc). So far, previous AEN’s have yet to achieve ARS desired goal. After the 2001 AEN was introduced, there was no longer a valid reason; roses were still considered temporary, and only undermining ARS’s designed purpose for this “Official Document”. The 2005 CRL database is the major source of new rose introductions, appearing in the 2006 Handbook published in September 2005. Yet when the Handbook is published (7) months later, will not include all new rose introductions, just those in commerce in North America. Or, include newly registered roses on IRAR web site; in commerce in North America, until the 2007 Handbook is published, a year later. Only after the 2006 AEN is published in March, (12 months later), will remaining new rose introductions in previous years 2005 CRL, appear in an ARS publication. Even though, all these new rose introductions were in commerce for (over a year). ARS made it extremely clear in the first AEN published; that “this publication is the “Official Document” for judging and when published in March, would incorporate (all) the latest varieties”. From my perspective, there’s definitely something radically perverse, in the sequence of reporting new roses. Conventional wisdom clearly indicates, from the 2005 CRL, new rose introductions ought to (first) be published in the 2005 AEN, than the 2005 Handbook. I don’t believe ARS members would be upset, if the 2005 AEN were published in April, containing all the new 2005 rose introductions listed in the 2005 CRL, (12 months earlier). Along with months of new rose registrations, not yet published in the 2005 CRL. As for the 2005 Handbook, publish it in 2005, with results of the 2004 “Roses In Review” survey. The primary purpose of the Handbook and CRL publications, listed in the “Guidelines and Rules for Judging Roses”, is justifying approved exhibition names of roses, not yet published in the AEN. Through a simple transgression of procrastination, involving publishing of ARS publications, logistics never materialized in the first AEN. Resulting in today’s AEN to some degree outdated, the day it’s published, still dependent on the Handbook and CRL for exhibition names verification. Even ARS’s next “Modern Roses” publication, must be considered timely and more or less a rose encyclopedia, a compendium of very valuable rose information, on (yesterday’s roses). The concept of the 2001 AEN was a masterpiece, a brilliant step forward on ARS part moving into the 21st century, raising its stature to new heights. Yet for it to truly succeed, and contemplate its uncapped potentials, ARS recognize and address past faults, with adjustments in future ideology. While initiation new strategy in ARS policy, will certainly dictate a sensible more systematic, efficient and less costly operation; actually believe it’s the salvation to all of ARS problems. The antidote that will, (While not solving all its problems, propel ARS in the right direction) is diversifying ARS 20th century antiquated reporting system, bringing it into 21st century reality. With the AEN database containing a majority of roses, utilize it to its full potential and list all roses. Next year, include new and roses normally considered temporary in the 2007 CRL, publish them in the 2007 AEN, along with other pertain rose information. (Excluded would be “Found” Roses, a subject purposely avoided in this article. Instead of shortsighted thinking of today, consider AEN’s future and long-term ramifications. With a new innovative state-of-the-art AEN format, besides enhancing its creditable and solve many of ARS problems, would add strategic new rose information, generate new money and interests in roses and immediately, institute cost savings measures. In essence, this revitalized “Official Document”, would be considered by Judges, Exhibitors and general public, as the ultimate ”Rose” manual. (AEN) A stand-alone, absolute judging publication, containing relevant up to-date information, (As of its date published) preciously what ARS editor’s anticipated at the AEN’s conception, without adding additional costs. The typically new 2007 state-of-the-art AEN format, would include and look similar to the sample below: Key to Typography: RIR latest National Garden Rating 7.6 Exhibition Rating (7.2) ** The Rose is a Dowager Queen Rose, introduced prior to 1867. + Varieties are new roses and a ratings has not yet been established. @ The rose is an All-American Rose Selection “AARS” winner. # The rose is an American Rose Society, Award of Excellence “AOE” winner. 7.3 (6.8) The Rose is new with an interim rating and could possibility change with further reports. The Rose is in commerce in North American. Sample: Acapulco F, yb, 30-40 petals, 1962, 5.9 America LCl, op, 43 petals, 1976, 8.3 (7.5), @, Baby Boomer Min, mp, 17-25 petals, 2002, 7.6 (7.7), #, Baltimore Belle** HSet, lp, 41+ petals, 1843, 8.5 (7.9), Caliente Min, dr, 26-40 petals, 2006, +, #, Canary Diamond HT, dy, 2003, 7.3 (6.8), Child’ Play Min, pb, 9-16 petals, 1991, 8.0 (8.0), @, #, Day Breaker F, yb, 30-35 petals, 2004, 7.9 (7.5), @, Dilly Dilly Min Fl, m, 35 petals, 1985, 7.1 (7.7) Eva Gabor HT, dp, 40 petals, 1983, 6.0 (5.8) How would past Rose information be generated? If ARS does not immediate have access to ratings of past rose surveys, my database would help. The only reason this is mentioned, in the last two RIR surveys listing of “Special Groups”, (roses without rating) some roses did have prior ratings. Over time, have researched and culled information (ratings) from all ARS Rose publications, covering a period from 1926 to 2006. To help get the ball rolling on this much-needed conversion, my database lists approximately 5200 roses with the latest RIR ratings. If approved by ARS “Board of Directors”, past statistics could be incorporated in the 2007 AEN publication, with typical information as sample format. For me to accomplish this requires an AEN database I could write too, my AEN database is similar to ARS’s, but contains volumes of (additional coded rose data), not part of this particular project. ARS loses nothing should it decides not to modernize and remain with 20th century mentality losers are ARS members. ARS also has ratings on other roses, but because of insufficient number of reports (9 not 10), and / or receiving a national RIR score of less than 6.5 as noted in the 2000 Handbook, was never included. Ironically, at one time the minimum number of reports for a National Rating was 35, 25, 20, etc., than arbitrarily set at 10, in use today. Note: As a (previous) RIR editor stated, “if a rose is good enough to be reported on, its good enough to receive a rating, regardless of the number of reports”. Actually rose ratings are less than static and very subjective to change, depending on many factors; besides the actual number of reports a rose receives. Unless ratings actually reflect all regional ratings and only by reporters in NA, you might question the irrational exuberance of existing rose ratings. Do believe, past rose ratings with 5 or more reports should be included, if for no other reason, than providing some type of balance to a flexible system, with variables that can constantly change. Incorporating past rose ratings in the AEN, will actually serve the general rose growing public to a greater degree, than if no rose rating is listed. A fact all seasoned rosarians will readily agree on, is new rose growers derives more veracity and meaningful verification from ratings of 5 to 9 ARS reporters, growing an (x) number of roses, than looking at pretty pictures, (At times fabricated) or read glowing reports in rose catalogues. Summary: Twenty-six immediate advantages of a streamlined 2007 AEN, if a new format is adopted: 1- The primary advantage is to increase ARS membership and revenue, while cutting expenses. (This alone could justify a change) 2- The ARS Handbook editor agrees, (“I would love to see a change and all ARS publications work off the same database, reducing the number of discrepancies in both publications”). Also reduces time tabulating changes, 3- With sufficient room in the existing AEN publication, a transition allows basic refinements, without adding additional pages. 4- The 2007 AEN would contain all new roses in commerce, approximately one year earlier. (The AEN’s primary purpose) 5- If properly executed, will eliminate roses having temporary AEN’s. (Approximately 1880 roses in the 2004 CRL were designated as having temporary AEN’s many still are). If the latest list of all temporary roses were included in the 2005 AEN, it would have added an additional two (2 pages, very insignificant. 6- If properly handled, would be major step forward on ARS part in achieving its ultimate goal, of meetings the needs of Judges and Exhibitors in a direct fashion. (The new AEN would not just meet, but also exceed ARS goals, with unlimited potential). 7- First to publish additional new rose introductions, registered on the IRAR web site, after the CRL’s deadline. Along with roses registered directly with ARS. 8- For the first time in 32 years, indicate in an (ARS publication) all roses in commerce in North America. 9- Would provide an up to-date, preservation of 80 years of garden and exhibition ratings of roses, appearing in RIR and Triennial Surveys, from 1926 to 2006. (At present, no such publication exists), 10- A format change, would not disrupting ARS’s RIR surveys in any fashion. But extend and allow evaluators, extra time to evaluate roses reported on. District Coordinators and RIR editors, additional time to correlate and provide a summary of previous years survey. (With the reporting deadline extended and most rose shows and major gardening on the wane, very possibility increase the number of reports as well evaluators) 11- Increase the sales of AEN publications. (With a proper PR management program in place, obtain new ARS members). 12- Could now include ratings of all roses that received 5 to 9 reports. (Previously omitted, primarily to keep past Handbooks confined to limited size publications). This is no longer necessary, since the AEN mandates that all roses must be listed. 13-Would no longer require placing costly inserts in the January’s Rose magazine, with a previous years RIR results. As for personal rose comments by the RIR editor (most are not actually seen by a new rose grower), a very in-depth review on new roses is available in the “Horizon Roses” publication, reported on by many elite reporters growing them. (With all profits from this knowledgably publication, channeled back to ARS). 14- A single database is definitely more efficient, less costly to operate and maintain. Any profitable business or successful organization expecting to survive in these times, would never consider maintain two separate databases with repetition of information. (Except Enron Corp.) 15- Eliminate the entire expense of publishing the Handbook, as we know it today. 16- Help alleviate ARS cash flow problem. Allocating money not spent on Handbooks and inserts of RIR results, placed in a reserve fund, available to help pay monthly printing costs of The “Rose” magazine, assuring ARS members of receiving it on a timely basis. 17- Permanently record missing roses lost over the years. (Roses NIC are deleted yearly, from the CRL publication). 18- Simply glancing in the AEN, would immediately pin point roses to consider for future RIR surveys. (There are thousand of roses that have never been in a RIR survey). Would help to formulate a systematic system, in the actual selection of roses for RIR surveys. 19- Would contain an approximate or a missing petal count of roses, when possible. (Many exhibitors use a roses petal count, as a basic for pruning for rose shows). 20- If the 2007 AEN is edited with its future and primary purpose in mind, would be the (first) judging publication in ARS history, not requiring ARS Judges to carry the (Handbook, MR’s and CRL) publications, when judging. (While the CRL is an extremely important publication all judges should have, all the valuable information it contains, is required in a typical rose show). 21-Would resolve one of RIR biggest problems; feedback of the latest RIR results to the people it is primarily intended to help. It would show results of a previous years RIR survey six (6) months earlier, helping new rose growers select their spring roses. (Not all rosarians using the Handbook are ARS member and receive the “Rose” magazine). 22- Rose Nurseries would definitely appreciate the fact the general rose buying public, are being made aware, many older roses they sell have respectable Garden Ratings. (Helping rose nurseries sell more roses). 23- Can now be considered a reliable reference manual at garden centers selling roses, the general public can use in selecting their Spring roses. (Helping the garden center sell more roses). Typical to other garden manuals, suppliers normally have on display. 24- A publication every library can and should purchase, as a reference manual to have on their shelve. (A project for ARS’s PR person to pursue) 25- The AEN’s would no longer be limited to Judges, but contain valuable information of interest to the general public. (Could eventually include fragrance and a plants size as in some previous years). Ever notice the first thing a person does when picking up a rose is to smell it. Would help rosarians determine the spacing required when planting a new rose bush. 26- With a new AEN format in place, in conjunction with monthly Supplement “Rose” Lists posted on the “Rosarian Corner” and “Garden Web” web-sites and “Rose” Group members. Judges, exhibitors and general public will have at their disposal; the latest most up to-date, accurate rose information ARS publishes. (Imperative, ARS judges have this latest information when judging). Should ARS find it necessary to provide a current list of roses in commerce in North America for members, educational or PR purposes. ARS regress to past “Buyers Guides” format. On a single sheet of 8-1/2”x 11” paper printed on two sides, easily listed 900 roses. All existing 2,350 roses in the 2006 handbook, with Garden Ratings could be printed on three (3) sheets of paper with room to spare, cost approximately 30 cents. (Typical to rose societies newsletters). Practicing good PR at this point could definitely increase ARS membership, at minimal cost. ARS might give serious thought to investing $700.00 and send free copies to 1000 people in (2007), that existing ARS members consider potential ARS members. Or, generate lists from people telephoning ARS for rose information. By giving ARS their address, will receive a free copy of rated roses. Explaining each year, new roses and ratings are added. To be sure, lists would include an ARS membership application with a reduced introduction rate, along with other goodies ARS offers. Monitor results, to ascertain future feasible. Direct personal communication, is a key to keeping and recruiting new ARS members. Another thought just came to mind, as the Handbooks editor advocates, if “it only lists roses that are more popular among gardeners”, (So be it). Use this criterion as a basis, listing only (x) number of the highest rated Garden Roses, (2000-2500) each year in commerce in North America. Not since 1975, have Handbooks claimed to contain (all) roses in commerce in North America. This new three (3) page publication could be called, “ARS 2007 List of Most Popular Garden Roses”. Just one of many name changes taken place over past years. A second area ARS definitely can realize a substantial savings; is by eliminating the “Triennial Surveys”. Every three years, ARS conducts an expensive survey, taking much time and money to produce. Is it actually worth the time and money being spent, money that could be utilized more effectively on other ARS projects? After an in-depth review of results of the 2005 “Triennial Survey”, you may ultimately agree, end results do not justify time or expense of future surveys. Judge for yourself, if “Triennial Surveys” are feasible to continue? To be extremely fair, an assured the 2005 survey was not an isolated incident, ran the numbers on several previous “Triennial Surveys”, statistics showed very typical patterns. (The primary purpose of a “Triennial Survey is only to see if previous Garden ratings of roses, had changed much). Of the 1,948 roses in the 2005 Triennial Survey, 37 are no longer in commerce and were eliminated, leaving 1,911 with established Garden Ratings. Of a total of 1,873 roses, 98% resulted in no change, or a change of less than ½ of 1 %, an insignificant change in roses Garden Ratings. The remaining 40, 26 had an increase of ½ of 1%, a slight change. The remaining 14 roses in the survey, or .00073% definitely would make a difference on a roses Garden Rating. ARS Board of Directors might consider surveys costs over past years and if such very minimal changes (14) actually substantiate the cost, or realistically has an impact on new rose growers, looking for a rose that will perform well in their garden? While Roses have ratings, the majority are not actually available at local outlets, where most new rose growers purchase roses. 17 ACTUAL 1948 20 37 NO LONGER IN COMMERCE (NIC) 37 TOTAL 1911 NO CHANGES 795 42 % UP 0.5= 26 1 % UP 0.1 & DOWN 0.1 423 + 154= 577 30 % UP 0.6= 9 .0047 UP 0.2 & DOWN 0.2 275 + 21= 296 15% UP 0.7= 3 .0015 UP 0.3 & DOWN 0.3 136 + 3= 139 7 % UP 0.8= 1 .0005 UP 0.4 & DOWN 0.4 65 + 1= 66 3% UP 0.9= 1 .0005 SURVEY TOTAL 1873 98% 40 -2% In Conclusion: For ARS’s future and good of the American Rose Society, hope advantageous and beneficial ideas presented, do not get lost in negative controversy. The National Chair of ARS “Board of Directors” takes the initiative and addresses proposals as part of the agenda, at the 2006 Spring Board of Directors meeting. With voting taking place at the 2006 National Fall Convention. Allowing board members, sufficient time to review proposals with district constituencies. Realizing it is this administrations last board meeting to vote, believe issues are important enough, that this board act on. Would be nice to remember, this ARS board implemented big cost saving measures, as well as talking about them. It defies logic, ARS board would be insensitive to what is proposed, having everything to gain and absolutely nothing to lose, except a very sophisticated up-dated state-of-the-art AEN, money, and new members. Rather than remain status quo, ARS attempt a change, which it may actually like. Will leave you with these final thoughts to meditate on. (Learn from yesterday, Live for today, Hope for tomorrow). ARS can do better tomorrow, only if it begins today. 3-1-06 Would be greatly appreciated, if this ARS National Chair, please keep me advised on what was decided. Thank You, Ronald Schwerdt

I have to go to work...will try to work on this from there...or when I get home. Nancy

iVillage GardenWeb iVillage GardenWeb THE INTERNET'S GARDEN & HOME COMMUNITY Blogs Garden Voices Forums Garden Forums Home Forums Nature Forums Photo Galleries Garden Galleries Home Galleries Ask The Experts Tools & Directories Organization Directory Events Calendar Hortiplex Glossary Zone Finder Garden Bazaar SEARCH Return to the Cooking Forum : Post a Follow-Up o Cookalong #16----------APPLES clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Sat, Nov 28, 09 at 7:52 Here's the next Cookalong ***star***ingredient: ****APPLES**** Sherrman has been away from the computer, so we will start our two weeks today. I'll draw the next name on Dec 13, 2009. Dig out those yummy apple recipes (T+T please) and let's try to make this a great thread to refer to. Thanks Sherrman.....I love apples! Nancy (whoever added the other links...please do so) Here is a link that might be useful: Cookalong #15 Potatoes Follow-Up Postings: o RE: Cookalong #16----------APPLES clip this post email this post what is this? see most clipped and recent clippings * Posted by bbstx (My Page) on Sat, Nov 28, 09 at 8:19 Although this is posted on another thread, I thought I would also post here to get things rolling. It is T&T and I love it. Veal Calvados from The Commander's Palace New Orleans Cookbook by Ella and Dick Brennan Serves 4 8 veal tenderloins or cutlets (about 1/2 inch thick, 2 1/2 ounces each) 2 tsp Creole Seasoning Mix* All-purpose flour 3 Tablespoons unsalted butter 8 apple rings, 1/4 inch thick each 1/2 cup diced peeled apple 1 cup diced onions 1/4 cup coarsely chopped shallots 2 oz Chablis 3 oz Calvados 10 Tablespoons heavy cream 3 oz demi-glace Freshly ground black pepper to taste Sprinkle veal with creole seasoning, then dredge lightly in flour. Heat butter in a saute pan; when bubbling, add veal and saute until lightly brown on both sides, turning once. Add apple rings to butter in pan and fry for about 1 minute on each side. Apple rings should remain crisp. Remove rings. Add to pan the diced apples, onion, shallots, Chablis, and Calvados. Stir gently over low heat. Remove veal and keep warm. Whisk cream and demi-glace into sauce in pan and bring to a simmer, whisking constantly. Return veal to pan and cook over low heat, uncovered, until tender. About 10 minutes. Do NOT put apple rings in pan. To serve: Arrange veal on top of apple slices and keep warm. Reduce sauce to the consistency of thin cream sauce. Add a pinch of black pepper. Spoon sauce over veal. *Although the cookbook has a recipe for Creole Meat Seasoning, I use Tony Cachere's. Here is the recipe used in the cookbook: 1 cup salt 3/4 cup powdered garlic 3/4 cup freshly ground black pepper 1/2 teaspoon cayenne pepper -- or to taste 1/4 cup paprika Combine. Also, I put the apple rings on top of the veal, rather than under it. I think it makes a prettier presentation. o RE: Cookalong #16----------APPLES clip this post email this post what is this? see most clipped and recent clippings * Posted by ruthanna (My Page) on Sat, Nov 28, 09 at 8:50 We have a lot of orchards in our area so are able to buy locally grown ones for part of the year. This one with trees loaded down with Ida Reds is within walking distance of my house. Photobucket We have a big old Lodi apple tree in our yard. Lodis are great for applesauce and are unusual because the apples are at their peak in July, which is why the PA Dutch often use that variety for making schnitz (dried apples). I'll be stocking up on leftover Thanksgiving cranberries next week to make and freeze a winter's supply of this family favorite applesauce. HOLIDAY APPLESAUCE 4 lb. sweet apples cut into chunks (dont peel or core) 3 cups cranberries (12 oz.) 1 cup unsweetened apple cider Two 3-inch strips lemon zest 1/2 cup sugar 3/4 tsp. ground cinnamon In covered pot, simmer apples, cranberries, cider and lemon peel, stirring occasionally, for 1/2 hour or more, until apples are very tender. Add sugar and cinnamon. Simmer, covered 10 minutes. Discard zest. Pass mixture through a food mill. Add honey, sugar, or brown sugar to taste. Makes about 2 quarts. Can be frozen. o RE: Cookalong #16----------APPLES clip this post email this post what is this? see most clipped and recent clippings * Posted by barb5 (My Page) on Sat, Nov 28, 09 at 10:55 I'm new here. What is T&T? o RE: Cookalong #16----------APPLES clip this post email this post what is this? see most clipped and recent clippings * Posted by moosemac (My Page) on Sat, Nov 28, 09 at 10:59 I've posted this before but thought it was appropriate. Quebec Apple Dumplings 4 large Granny Smith apples, peeled, cored and cut in half 8 heaping tsp. old fashioned dark brown sugar 8 scant tsp. finely chopped walnuts 4 tsp. Canadian whiskey 8 tsp. butter 8 tbs. Canadian cheddar cheese, finely grated 1 double pie crust recipe 1 egg, well beaten 1 tbs. water Preheat oven to 400 degrees. In a bowl, mix brown sugar, walnuts, whiskey and butter till well mixed. Roll out each piecrust into a 12" by 12" square. Cut each square into to quarters. In the center of each quarter, place 1 tablespoon of cheese, top with apple with a heaping tablespoon of the sugar mixture. In a separate, bowl beat egg and water together. Brush edges of piecrust with egg mixture. Bring four corners of each crust together at top sealing seams and folding up corners. Apple should be sealed snugly in crust. Baste with egg wash. Place on un-greased cookie sheet and bake for 20 minutes. Cool on wire rack. Makes 8 dumplings. o RE: Cookalong #16----------APPLES clip this post email this post what is this? see most clipped and recent clippings * Posted by compumom (My Page) on Sat, Nov 28, 09 at 11:13 Barb-- T&T is Cooking Forum (aka CF) speak for a tried and true recipe! I'm glad you asked! o RE: Cookalong #16----------APPLES clip this post email this post what is this? see most clipped and recent clippings * Posted by doucanoe (My Page) on Sat, Nov 28, 09 at 11:52 That veal recipe sounds interesting. Makes me wish I had brought Calvados home last time I was in Europe. I've never seen it in any of the liquor stores here. Here are my contributions. Apple Walnut Cobbler Source BH&G January 1997 5 c tart apples, peeled and thinly sliced 3/4 c chopped walnuts 3/4 c sugar, divided 1/2 tsp ground cinnamon 1 c all purpose flour 1 tsp baking powder 1 egg, beaten 1/2 c evaporated milk 1/3 c butter or margarine, melted Half & Half or light cream (Optional) Preheat oven to 325F. Lightly grease an 8x8 square baking dish. Spread the apples in prepared baking dish. Sprinkle with 1/2 c walnuts, 1/4 c sugar and the cinnamon. In medium mixing bowl, stir together the flour, 1/2 c sugar and baking powder. In small bowl, combine the egg, milk and melted butter. Stir egg mixture into the dry ingredients until smooth. Pour evenly over the apples, sprinkle with remaining walnuts. Bake 50-55 minutes or until toothpick inserted in center comes out clean. Serve warm, cut into squares. If desired, serve with half & half or cream. 9 servings 01/07 made this for the first timereally good and super easy! I used Pink Lady apples, had no evap milk so subbed cream. Worked fine. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ CREAMY DUTCH APPLE DESSERT 1/4 c. butter 1 1/2 c. graham cracker crumbs 1 (14 oz.) can sweetened condensed milk (not evaporated milk) 1 c. (8 oz.) sour cream 1 (3 oz.) cream cheese 1/4 c. lemon juice 1 can apple pie filling 1/4 c. chopped walnuts 1/2 tsp. ground cinnamon Preheat oven to 350 degrees. In a 1 1/2 quart shallow baking dish (10 x 6 inch) melt butter in oven. Sprinkle in crumbs; stir well. Press on bottom of dish. In medium bowl, mix together sweetened condensed milk, sour cream and lemon juice and cream cheese. Spread evenly over crumbs. Spoon pie filling evenly over creamy layer. Sprinkle with walnuts that have been mixed with the cinnamon. Bake 25 to 30 minutes or until set. May be served warm or cold. Refrigerate leftovers. Variations: Omit cinnamon, substitute blueberry, cherry or peach pie filling for apple pie filling. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ This one was posted by Seagrass a few years ago. I make it often when asked to bring an appetizer. It's always a nice change from the crackers, chees, meatballs, etc. on a pot luck table, and everyone loves it! FALL APPLE DIP (8 servings) 8 oz. cream cheese, room temperature 3/4 cup packed brown sugar 1 teaspoon vanilla extract 1 cup chopped, salted peanuts (without skins) 3 apples, sliced but not peeled (I like to use a Golden Delicious, a Granny Smith and a red-skinned variety for the most color) 1/2 cup orange juice Combine cream cheese, brown sugar and vanilla in a bowl - mix until smooth. Sprinkle with the chopped peanuts. Dip apple slices in orange juice and arrange around the cream cheese mixture. (Can transport apple slices in a container or ziplock bag in the orange juice, then arrange when ready to serve). Linda o RE: Cookalong #16----------APPLES clip this post email this post what is this? see most clipped and recent clippings * Posted by beanthere_dunthat (My Page) on Sat, Nov 28, 09 at 19:01 This is a recipe a customer gave us back in 2004. For the life of me, I can't remember her name except that it began with an "L". Praline Apple Bread Winner of the 2001 Apple Baking Contest in Frankenmuth MI Ingredients: 1 cup granulated sugar* 8 oz sour cream 2 eggs 2 teaspoons vanilla 2 cups all-purpose flour 1/2 teaspoon baking soda 2 teaspoons baking powder 1/2 teaspoon salt 1/4 cup tart apples, peeled and chopped* 1 cup chopped pecans 1/4 cup butter 1/4 cup brown sugar, packed Method: 1. In a large mixing bowl, beat together sugar, sour cream, eggs, and vanilla using electric mixer on low speed until combined. Then, beat on medium speed for two minutes. 2. Stir together flour, baking soda, baking powder and salt. Add to sour cream mixture, and beat on low speed until combined. 3. Stir in apples and half the pecans. 4. Turn into a greased 9x5x3-inch loaf pan. Sprinkle top with remaining chopped pecans and press them lightly into the batter. 5. Bake at 350 degrees for 55-60 minutes. (Test for doneness with toothpick.) Cool in pan on cooling rack for ten minutes. 6. In a small pan, combine butter and brown sugar. Cook, stirring, until mixture comes to a boil. Reduce heat, boil gently for one minute. Remove bread for the pan and drizzle with butter and brown sugar mixture. Cool and serve. My notes: * I find a whole cup of sugar to be a bit too sweet for us and so usually use a scant 3/4 cup. ** The recipe as written originally said to use "tart Michigan apples such as Ida Red or Northern Spy." I haven't never been able to get any of those, so I use whatever I can find -- usually Gala, Empire and/or York. o RE: Cookalong #16----------APPLES clip this post email this post what is this? see most clipped and recent clippings * Posted by kathleenca (My Page) on Sat, Nov 28, 09 at 19:26 APPLE AND GREENS SALAD 2-4 servings 2 1/2 Tbsp unsweetened apple cider 1 Tbsp lemon juice 1 Tbsp cider vinegar 1 1/2 tsp vegetable oil 1/2 tsp Dijon-style mustard Salt & pepper to taste 1/8 tsp cinnamon 2 c. loosely packed, torn leaf lettuce 2 c. loosely packed, torn romaine lettuce 1 small unpeeled red apple, thinly sliced 1 small unpeeled Granny Smith apple, thinly sliced 1 Tbsp sliced almonds, toasted Freshly ground black pepper, optional Combine the cider, lemon juice, vinegar, oil, mustard, salt, pepper & cinnamon in a small jar. Cover & shake vigorously. Combine lettuces, apples & almonds in a large bowl. Drizzle with cider mixture to taste & toss gently. Sprinkle with pepper if desired. o RE: Cookalong #16----------APPLES clip this post email this post what is this? see most clipped and recent clippings * Posted by canarybird (My Page) on Sat, Nov 28, 09 at 19:28 APPLE BRAN MUFFINS I've made these several times and they turn out perfect each time. They're in the green light - go ahead zone of Rick Gallops' glycemic index list of breakfast or snack foods for those who are trying to keep their sugar and insulin levels down. I get 12 muffins from this recipe: Ingredients: 3/4 cup All-Bran cereal 1 cup skim milk 2/3 cup whole wheat flour Sweetener - equivalent to 1/3 cup sugar 2 teasp baking powder 1/2 teasp baking soda 1/4 teasp salt 1 teasp allspice 1/2 teasp cloves 1 1/2 cups oat bran 2/3 cup raisins 1 large apple peeled and cut into 1/4 inch cubes 1 low-cholesterol (omega-3) egg, lightly beaten 2 teasp vegetable oil 1/2 cup unsweetened applesauce 1. Mix the All-Bran and skim milk in a bowl and let stand for a few minutes. 2. In a large bowl, mix the flour, sweetener, baking powder, baking soda, salt and spices. Stir in the oat bran, raisins and apple. 3. In a small bowl, combine the egg, vegetable oil and applesauce. Stir, along with the All-Bran mixture, into the dry ingredients. 4. Spoon the mixture into an oil-sprayed 12-muffin tray. Bake at 350F for 20 minutes or until lightly browned. Source: The Glycemic Index Diet Rick Gallop ©2002 Random House Canada My Notes: You may have to find the oat bran in a diet or health food store I used fructose for the sweetener but for anyone on a strict no-sugar diet use the artificial sweetener of your choice. Otherwise non-dieters use granulated white sugar. The mixture is thick and dry-ish. Keep stirring until all is well mixed and don't think you made a mistake in the amount of milk. ****************************************** This one calls for phyllo pastry but I don't see why you couldn't use puff pastry instead. Recipe as recounted to me by Resi, the owner of our favourite neighbourhood Austrian restaurant. This is how she makes it and I took the photo as she served it to us. APPLE, RAISIN & QUARK TART 1 pkg frozen phyllo pastry 1 egg 1 or more apples - peeled and diced sugar to taste - guess I'd start off with 1/3 cup ? 2 small tubs quark - here the quark we buy comes in 250 gram tubs so that would be 500 grams or just over 1 lb total. raisins - a handful 1 egg beaten with a little milk for brushing on top 1. Open out a square/rectangle of the defrosted pastry 2. Beat together 1 egg, quark and sugar. Spread it over the pastry. 3. Sprinkle with chopped apple and raisins to your taste. 4. Fold over one side of pastry to close and press edges with fork to seal. 5. Brush with the 2nd beaten egg & milk mixture 6. Bake 350F (180C) about 20 minutes or until top is browned. ********************************************* SharonCb o RE: Cookalong #16----------APPLES clip this post email this post what is this? see most clipped and recent clippings * Posted by readinglady (My Page) on Sat, Nov 28, 09 at 19:40 I'll definitely be saving this thread. from Irene Chalmers: Farmhouse Baked Apples Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 medium Granny Smith, McIntosh or Rome apples 1/2 cup walnuts -- chopped 1/2 cup raisins 1/3 cup real maple syrup 1/4 tsp ground nutmeg 3 Tablespoons butter 1/2 cup gingersnap crumbs (8 small cookies) Preheat oven to 350. Peel the top half of each apple and remove the core. Stand apples in a baking dish. In a bowl toss together the walnuts, raisins, maple syrup, nutmeg, and melted butter. Fill the empty apple-core space with this mixture. Brush the peeled part of the apples with the liquid remaining in the bowl and press the cookie crumbs onto the surfaces. Gently pour 1/2 inch of hot water into the bottom of the baking dish. Cover dish with aluminum foil and bake in a preheated 350 oven for 40-50 minutes, or until the apples have softened. You can test doneness with the sharp point of a knife. Apples should be tender but retain their shape. Serve hot or at room temperature. From Leave it to Linda Catering: Greens with Caramelized Pecans Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Salads Side Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Caramelized Pecans: 1 1/2 cups pecan halves 1/4 cup butter 1/4 cup granulated sugar Dressing: 1/3 cup balsamic vinegar -- (Caterer prefers Elsa) 1 clove garlic -- crushed (can be 2 cloves) freshly ground pepper -- to taste 2/3 cup extra-virgin olive oil -- (Caterer prefers Badia a Coltibuono) Salad: 1 bunch arugula 1 head red leaf lettuce -- (small head) torn into pieces 1 head butter lettuce -- (small head) torn into pieces 1/2 pound spinach leaves -- (baby) stems removed 2 apples -- (Gala) sliced and slices cut into thirds 2 pears -- sliced and slices cut into thirds 1/4 pound gorgonzola cheese -- (Marco Oro is her preferred brand.) To make caramelized pecans: Coarsely chop half of the pecans. Melt the butter in a nonstick pan over medium to low heat. Add all the pecans and stir to coat with butter. Sprinkle the sugar over the pecans and cook over medium to low heat until sugar is melted and the pecans turn golden brown, about 5 minutes. Spread on a lightly greased baking sheet to cool. To make dressing: In a small bowl combine the balsamic vinegar, garlic, salt, black pepper and olive oil. Shake to combine. Set aside until ready to use. Shake again before drizzling over the salad. To make salad: Combine lettuces, spinach, apples, pears and cheese in a large bowl. Gently toss to combine. Drizzle about half of the dressing over the greens and toss gently. Sprinkle caramelized pecans over the salad and toss again. Taste and add more dressing if needed. Serve immediately. From the King Arthur Flour Baking Sheet, September, 1991: Old-Fashioned Apple Cake with Brown Sugar Frosting Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Desserts Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Cake 2 1/3 cups All-Purpose Flour -- Unbleached (9 3/4 ounces) 2 cups granulated sugar -- (14 ounces) 2 teaspoons baking soda 3/4 teaspoon salt 1 1/2 teaspoons apple pie spice 2 large eggs 1/2 cup vegetable shortening -- (3 1/4 ounces) 1 pound apples, peeled -- (12 ounces yield or 4 cups) chopped 2/3 cup walnuts -- (4 ounces) chopped Brown Sugar Frosting 5 tablespoons unsalted butter -- (2 1/2 ounces) 1/2 cup brown sugar, packed -- (3 1/4 ounces) 3 tablespoons milk -- (1 1/2 ounces) 1 1/2 cups powdered sugar -- (6 ounces) 1/2 teaspoon vanilla Cake: Preheat the oven to 325°F. Grease and flour a 9 x 13-inch pan. Mix all of the ingredients except the apples and walnuts in a large bowl. Beat until well combined; the mixture will be crumbly. Add the apples and walnuts, and mix until the apples release some of their juice and the crumbly mixture becomes a thick batter, somewhere between cookie dough and brownie batter in consistency. Spread the batter in the prepared pan, smoothing it with your wet fingers. Bake the cake for 45 minutes, or until the cake tests done. Remove from the oven and place on a rack, to cool completely; don't remove the cake from pan. When the cake is completely cool, frost with Brown Sugar Frosting. Frosting: Melt the butter in a small pan over medium heat. Stir in the brown sugar and cook, stirring, until the sugar melts. Add the milk, bring to a boil, and pour into a mixing bowl to cool for 10 minutes. After 10 minutes, stir in the confectioners' sugar and vanilla. Beat well; if the mixture appears too thin, add more confectioners' sugar. Spread on the cake while frosting is still warm. From Smithfield Pork: Pecan-Crusted Pork Tenderloin with Cranberry Relish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 (1-pound) pork tenderloins 1 16-oz. can whole-berry cranberry sauce 1/3 cup chopped apple 1/4 cup firmly packed light brown sugar 1 tablespoon cider vinegar 1/2 teaspoon grated orange rind 1/4 teaspoon ground allspice 1/2 cup finely chopped pecans 1/3 cup dry bread crumbs 2 teaspoons dried thyme or rubbed sage 1/4 teaspoon salt 1/4 teaspoon pepper 2 tablespoons Dijon mustard 1. Preheat oven to 400. 2. Combine cranberry sauce and next five ingredients in a bowl; stir well and set aside. 3. Combine pecans, breadcrumbs, thyme or rubbed sage, salt, and pepper in a shallow dish; stir well. Spread mustard over tenderloins; roll in pecan mixture, pressing pecan mixture into pork. Place tenderloins in a shallow roasting pan. Press any remaining pecan mixture into top of tenderloins. Bake at 400 for 20-25 minutes or until meat thermomenter registers 150 (pork will be slightly pink). Let stand 5 minutes before slicing. Serve with cranberry sauce mixture. This recipe came originally from Use it All: The Leftovers Cookbook but I changed it considerably. Waldorf Salad with Chicken and Grapes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Dressing 1/2 teaspoon grated orange peel 2 tablespoons orange juice 1 tablespoon lemon juice 1/2 cup lowfat yogurt 1/2 cup mayonnaise 2 teaspoons honey Salad 3 medium apples, diced large 3 stalks celery, sliced 1 cup grapes -- halved 4 ounces cooked skinless boneless chicken breast, diced large 1/3 cup chopped toasted walnuts This has no instructions. Just mix the dressing ingredients and toss with the salad components. Carol o RE: Cookalong #16----------APPLES clip this post email this post what is this? see most clipped and recent clippings * Posted by sally2 (My Page) on Sat, Nov 28, 09 at 19:59 T&T means tried and true. I'm going to be learning a lot from this thread, as I don't cook with apples as much as I'd like to. I love apples, and I tend to eat them before I can cook them, lol. DH and I have both made apple pies, because that's his very, very favorite pie, maybe his favorite food in the world. I figure everyone here has made apple pie, but I'll post a recipe anyway. The recipe for the filling we've been liking lately is derived from a recipe in King Arthur Flour Baker's Companion, called "The Best Apple Pie." I changed a couple of ingredients due to what I had on hand, and it worked so well, we've kept the changes, and never made it the way it's written. I'll type the recipe as presented in the book but make note of the changes I made. We used AnnT's Butter and Lard pie dough recipe, using shortening instead of lard. The Best Apple Pie One 9-inch double piecrust 3 1/4 pounds (about 9 whole apples) Cortland, Granny Smith, or other baking apples, peeled , cored and sliced (7 to 8 cups) (* my note* I used a mixture of apples, with Granny Smith in the majority) 1/4 cup (2 ounces) apple cider (*my note* I was out of apple cider, so I used orange juice) 1 tablespoon rum (optional) (*my note* I used amaretto, as I was out of rum, and had amaretto. I also thought it would taste really good, especially since I was using orange juice. It did.) Juice of 1/2 lemon (about 2 tablespoons) 2 teaspoons vanilla extract 3/4 cup (5 1/4 ounces) sugar 1/4 cup (1 ounce) cornstarch 1/2 teaspoon salt 1 1/2 teasoons apple pie spice (KAF's note - If you don't have apple pie spice, use 1 teaspoon cinnamon and 1/4 teaspoon each nutmeg and allspice. That's what I did.) Preheat oven to 425 degrees F. In a large bowl, stir together the apples, cider, rum, (or the substitutions) lemon juice, and vanilla. Whisk together the dry ingredients, mixing until well combined. Stir the dry ingredients into the apples to coat them evenly. Roll one piece of pie crust into a 10-inch round and lay it gently in a 9-inch pie plate. Spoon in the filling. Roll out the other piece, lay it atop the filling, and seal and crimp the edges. Brush the top crust with milk and sprinkle it with coarse sugar, if desired. Or save a bit of the crust and cut decorative leaf designs, laying them in the center of the crust, or around the edges. Cut a few slashes in the crust, or a round hole in the center, to vent steam. Bake the pie for 15 minutes. Reduce the heat to 375 degrees F, and bake for an additional 45 to 55 minutes, until the top is brown and filling is bubbly. Another thing I like to do with apples occasionally for a different breakfast, is to spread peanut butter on bread, lay sliced apples on top, sprinkle with cinnamon, and broil just a minute or so, until hot and slightly browned. This could be done in a toaster oven I imagine, but I don't have one, so I use my oven's broiler. It's good with orange slices, too, but this thread's about apples. Be careful when eating, though, as hot peanut butter can really burn your mouth. Sally o RE: Cookalong #16----------APPLES clip this post email this post what is this? see most clipped and recent clippings * Posted by cloudy_christine (My Page) on Sat, Nov 28, 09 at 20:53 Bean there, did you mean 1 and 1/4 cups of apple in the Praline Apple Bread? It just says 1/4. o RE: Cookalong #16----------APPLES clip this post email this post what is this? see most clipped and recent clippings * Posted by dixiedog_2007 (My Page) on Sat, Nov 28, 09 at 21:48 I have made the Praline Apple Bread recipe numerous times throughout the years. It is a SL recipe and I have shared this recipe here many times and didn't want to post it again (thinking people would get tired of seeing the same old recipe). I like it and so do my family and friends. It is very cake like but moist. Praline-Apple Bread - SL 2 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 cup sugar 1 8 oz. carton sour cream 2 eggs 2 teaspoons vanilla 1 1/4 cups chopped, peeled apples 1 cup chopped pecans 1/4 cup butter 1/4 cup packed brown sugar Preheat oven to 350º F. Grease the bottom and 1/2-inch up the sides of a 9x5x3-inch aluminum loaf pan (dont use glass, it will not set up right). Set aside. In a bowl stir together flour, baking powder, baking soda and salt. In a large mixing bowl beat together sugar, sour cream, eggs and vanilla with an electric mixer on low speed until combined. Beat on medium speed for 2 minutes. Add flour mixture to sour cream mixture, beating on low speed until combined. Stir in apples and 1/2 cup of the pecans by hand. Spread batter in the prepared loaf pan. Sprinkle with the remaining pecans; press lightly into batter. Bake for 55 to 60 minutes or until a toothpick inserted near the center comes out clean. If necessary, cover bread loosely with foil the last 10 minutes of baking to prevent overbrowning. Cool in pan on a wire rack for 10 minutes. Remove bread from pan. Meanwhile in a small saucepan combine the butter and brown sugar; cook and stir until mixture begins to boil. Reduce heat and boil gently for 1 minute. Drizzle brown sugar mixture over top of bread; cool. Yield: "1 loaf" o RE: Cookalong #16----------APPLES clip this post email this post what is this? see most clipped and recent clippings * Posted by trsinc (My Page) on Sat, Nov 28, 09 at 22:14 Ooh, another printing frenzy is coming on. This one is so simple I bet everyone already does it. I love it because it is easy, not too sweet, and impresses everyone who eats it. Makes me feel guilty, lol. EASY APPLE STRUDEL From The Jewish Holiday Kitchen by Joan Nathan 2 Granny Smith apples 1/4 cup sugar 1/4 cup raisins (optional) 2 TBL chopped nuts 1/2 teaspoon cinnamon Rind of 1 lemon 4 sheets fillo dough 1/2 cup butter or pareve margarine, melted 1/4 cup fine dry breadcrumbs Confectioners' sugar Preheat oven to 375. Peel and core the apples. Then combine with the sugar, raisins, nuts, cinnamon, and lemon rind. Take 1 sheet of fillo and spread out on a dry board. Brush with the melted butter and sprinkle with 1 tablespoon of breadcrumbs. Place a second fillo leaf on top. Brush with butter and sprinkle with breadcrumbs. Place half the apple mixture at the end of the fillo sheets, leaving a 1 inch border. Starting with that end, carefully roll, jelly-roll fashion, ending with the seam on the bottom. Brush the top with more butter and place in a greased jelly-roll pan (a cookie sheet will do fine). Repeat with the remaining filling and fillo dough. Bake 35 minutes, or until golden. Just before serving, sprinkle with confectioners' sugar. Serve the same day as baking. By the second day it becomes tough. One of these will serve two big strapping men or 4 dainty ladies for desert. o Why can't they let us edit our own posts?? clip this post email this post what is this? see most clipped and recent clippings * Posted by trsinc (My Page) on Sat, Nov 28, 09 at 22:18 Arrg. Peel core and CHOP THE APPLES IN A SMALL DICE. I always forget something. o RE: Cookalong #16----------APPLES clip this post email this post what is this? see most clipped and recent clippings * Posted by beanthere_dunthat (My Page) on Sat, Nov 28, 09 at 23:40 Yep, CC, that I did. Thanks. See, Trsinc? We all do it. :) Would be nice to have an "edit post" function, wouldn't it? DD, that recipe's probably been published several places. I got it from a dog-earred recipe card handed to me by a customer. She was from the town in Michigan wher the festival is held and said she got it from the local paper. Just goes to show what a small world it is. :) o RE: Cookalong #16----------APPLES clip this post email this post what is this? see most clipped and recent clippings * Posted by sally2 (My Page) on Sun, Nov 29, 09 at 10:25 What's pareve margarine? Just curious. Sally o RE: Cookalong #16----------APPLES clip this post email this post what is this? see most clipped and recent clippings * Posted by lindac (My Page) on Sun, Nov 29, 09 at 11:02 Apple Cake with cake gravy 4 cups chopped apples 1 ½ cups sugar ½ cup raisins ( I use chopped other fruit like dried peaches or apricots) Mix and let sit for about an hour ( less is OK) 2 cups flour 1 ½ tsps baking soda ( I like ¾ tsps soda and ¾ tsps BP) ¾ tsps salt 1T cinnamon ¼ tsp nutmeg Mix dry ingredients 2 eggs ¾ cups veggie oil 1 tsp vanilla beat together 1 cup chopped pecans if desired. Add the oil and eggs to the apples and sugar and dried fruit. Stir in the dry mixture and add nuts if desires. Pour into greased 9 by 13 pan and bake 350 until done..40 to 50 minutes. Serve with cake gravy! Cake Gravy Mix 1 cup sugar 1 stick butter ½ cup evap milk 1 tsp vanilla. Mix all and cook all in a sauce pan for about 3 minutes. Serve warm over the cake. Posted many times before....but here it is again. Apple cake with cake gravy. o RE: Cookalong #16----------APPLES clip this post email this post what is this? see most clipped and recent clippings * Posted by woodie2 (My Page) on Sun, Nov 29, 09 at 11:08 Thought I better post this quick before Compumom beats me to it! (Its a nice breakfast recipe that we both make and enjoy.) APPLE PUFFED PANCAKE 6 eggs 1-1/2 cups milk 1 cup flour 3 tablespoons granulated sugar 1 teaspoon vanilla extract 1/2 teaspoon salt 1/4 teaspoon cinnamon 1/4 lb. butter 2 apples, peeled, cored and thinly sliced 3 tablespoons brown sugar Preheat oven to 425 degrees. In blender (or large bowl) mix eggs, milk, flour, granulated sugar, vanilla, salt and cinnamon until blended. (If using a mixer, batter will remain slightly lumpy.) Melt butter in a 12 inch quiche dish or a 13 x 9 glass dish in the oven. Add the apple slices to the dish and return to the oven until the butter sizzles. Do not let brown. Remove the dish from the oven and immediately pour the batter over the apples. Sprinkle with brown sugar. Bake in the middle of the oven 20 minutes or until puffed and brown. Serve immediately. 6-8 servings. From Marlene Soroskys Cookery for Entertaining o RE: Cookalong #16----------APPLES clip this post email this post what is this? see most clipped and recent clippings * Posted by sherrmann (My Page) on Sun, Nov 29, 09 at 11:40 I've posted this before, but it is so good, quick, fresh, and easy that I can't help myself. I think everyone always has these simple ingredients on hand. 3 or 4 apples - any variety with red skin, unpeeled 1 or 2 ribs celery 1/2 red onion (red because it looks pretty in the salad) handful of raisins handful of pecan halves 2 handsful of seedless grapes handful of salty nuts, such as cashews, cocktail peanuts juice from half a lemon dash salt mayo - enough to hold everything together - 1/3 c or so Core the apples but don't peel; cut into bite-size pieces; drizzle with lemon juice Cut celery and onion into bite-size chunks Add everything but the nuts, stir to combine. Add the nuts at the end so they don't get soft or lose their "saltiness". Serve cold as salad, dessert, side dish or snack. When I was working, I took it to the library with me for an afternoon pick-me-up; I often shared it with teachers as they passed through the library to see what goodies (if any) I'd brought that day. This was hugely popular. o RE: Cookalong #16----------APPLES clip this post email this post what is this? see most clipped and recent clippings * Posted by ann_t (My Page) on Sun, Nov 29, 09 at 12:06 OOH great ingredient choice. Ann o RE: Cookalong #16----------APPLES clip this post email this post what is this? see most clipped and recent clippings * Posted by dixiedog_2007 (My Page) on Sun, Nov 29, 09 at 12:11 My family also likes this cake. Here is a link that might be useful: Chunky Apple Cake with Cream Cheese Frosting o RE: Cookalong #16----------APPLES clip this post email this post what is this? see most clipped and recent clippings * Posted by trsinc (My Page) on Sun, Nov 29, 09 at 13:12 Sally, from what I understand it is margarine that has no dairy in it (I guess sometimes they do) and it has to fit certain criteria to be certified as pareve. I'm not Jewish so there may be more to it than that. o RE: Cookalong #16----------APPLES clip this post email this post what is this? see most clipped and recent clippings * Posted by maggie2094 (My Page) on Sun, Nov 29, 09 at 13:43 APPLE DAPPLE CAKE Printed from COOKS.COM 2 c. sugar 3 eggs 1 1/3 c. cooking oil 3 c. flour 1 tsp. soda 1 tsp. salt 3 c. apples, chopped 1 c. nuts Mix ingredients thoroughly, folding in apples and nuts last. Turn into greased and floured pan (9 x 13 inches). Bake at 350 degrees for 45 minutes. Cool, cut into squares. APPLE DAPPLE CAKE GLAZE: 1/2 stick butter 1/2 tsp. vanilla 1/2 c. light brown sugar 2 tbsp. milk Combine all ingredients into a boiler. Boil for 1 minute. Spread on hot cake. Photobucket ...so I forgot to add the glaze on the hot cake...and it was great! The caramel hardened and it was still good - lol:) o RE: Cookalong #16----------APPLES clip this post email this post what is this? see most clipped and recent clippings * Posted by ci_lantro (My Page) on Sun, Nov 29, 09 at 19:48 Here's a recipe that I tried just last week & was a hit with the family. Pennsylvania Dutch Apple Cobbler w/ Cream Cheese Topping (Battlefield Bed & Breakfast Inn Gettysburg, PA) Preheat oven to 400 F. Apple Layer 8 apples (peeled, sliced) 1 c. sugar* (I used less) 1 T. cinnamon Cobbler Layer 1/2 c. butter 1 c. brown sugar 2 eggs 2 c. flour 3 t. baking powder 1 t. salt 1 c. sour cream 2 T. rum* (Didn't have any so I omitted it) Crunch Baked Topping 1/2 c. brown sugar 2 T. butter 2 T. flour 1 t. cinnamon Cream Cheese Topping* (I skipped this because I'm not a big fan of cream cheese; the cobbler was delicious w/out.) 8 oz. cream cheese 1 c. cream 1 t. vanilla 1/2-1 cup sugar Whip together until light & fluffy. Directions: Peel & slice the apples. Spread the apples into a 9x13 glass baking dish with the sugar & cinnamon and let them bake while you prepare the rest of the cobbler. Mix the topping & set aside. For the cobbler layer, mix butter & sugar with electric mixer. Add eggs & mix. Add remaining ingredients & combine. Dollop over hot apples. Sprinkle with the cinnamon topping. Return to the oven & bake 30-40 minutes more. Cobbler is done when cake part is brown & firm. Serve warm with cream cheese topping. (Again, we thought the cobbler was delicious without the topping.) o RE: Cookalong #16----------APPLES clip this post email this post what is this? see most clipped and recent clippings * Posted by lpinkmountain (My Page) on Tue, Dec 1, 09 at 21:20 It's been an apple-y fall for me. I've been planting apple trees, doing apple prints with kids, reading stories, an apple tree skit, making applesauce. But the most fun has been my new toy! I have a fridge full of apples from the sales. I made the one batch of applesauce, so who knows what I might do with the rest of the apples. Right now I'm loving just eating the raw Galas I brought back from Michigan. My home state does the best apples! I'll probably do either an apple pie, apple pie jam, or as a long shot, this apple/potato/celery soup I have on my "to try" list. I am just too tired and too uninspired to do much else in the next two weeks. I have a gazillion apple recipes though, I cook with them so often. o RE: Cookalong #16----------APPLES clip this post email this post what is this? see most clipped and recent clippings * Posted by joanm (My Page) on Tue, Dec 1, 09 at 21:43 This is a good applesauce recipe. Applesauce Ina garten 2 large navel oranges, zested and juiced 1 lemon, zested and juiced 3 pounds Granny Smith apples (about 6 to 8 apples) 3 pounds sweet red apples, such as Macoun, McIntosh, or Winesap (about 6 to 8 apples) 1/2 cup light brown sugar, packed 4 tablespoons unsalted butter 2 teaspoons ground cinnamon 1/2 teaspoon ground allspice Preheat the oven to 400 degrees F. Place the zest and juice of the oranges and lemon in a large bowl. Peel, quarter, and core the apples (reserving the peel of 2 of the red apples) and toss them in the juice. Pour the apples, reserved apple peel, and juice into a nonreactive Dutch oven or enameled iron pot. Add the brown sugar, butter, cinnamon, and allspice and cover the pot. Bake for 1 hour, or until all the apples are soft. Remove and discard the red apple peel. Mix with a whisk until smooth, and serve warm or at room temperature. We also love Woodie's Apple Puffed Pancake. o RE: Cookalong #16----------APPLES clip this post email this post what is this? see most clipped and recent clippings * Posted by beanthere_dunthat (My Page) on Tue, Dec 1, 09 at 22:01 Ok, that's it. I have to make Ci_lantro's cobbler. That just sounds too good not to try. Ci, 1 cup sounds like a lot of sugar to me, too. How much do you recommend cutting it? My dad used to love spiced apple rings. I haven't had them in years, and my grandmother never wrote down her recipe. Does anyone have a T&T? o RE: Cookalong #16----------APPLES clip this post email this post what is this? see most clipped and recent clippings * Posted by lpinkmountain (My Page) on Tue, Dec 1, 09 at 22:14 Joanm, I got that Ina recipe from you and it's now my "go to" applesauce. Thanks for posting it again, I think of you whenever I make it. I leave out the butter for canning though. I favor Golden Delicious for applesauce for the yellow apples, not really sure why, since I love Granny Smith for pies. Just my quirks I guess. o RE: Cookalong #16----------APPLES clip this post email this post what is this? see most clipped and recent clippings * Posted by mara_2008 (My Page) on Tue, Dec 1, 09 at 23:03 The apple cobbler recipe looks great! ALL the recipes here look great, but that one is simple enough for me, LOL, and DH absolutely loves cobblers. I like to do something very simple with apples, and the DC especially love it. We often have this on a cold winter's morning -- they like to put it on top of oatmeal -- or for a quick dessert after dinner on an especially busy day when I only have time to cook a very simple meal. apples (any variety, any number -- I usually use at least 4 or 5 large apples, cored and sliced) I don't peel them, in order to retain vitamins. 3 T. butter 1 tsp. cinnamon 1 tsp. nutmeg 1 tsp. sugar, optional If I use more apples, I adjust the other measurements accordingly. This is also very good with pears! I melt the butter in a saute' pan on medium heat, then saute' the apple slices for just a minute or so. Then I sprinkle the cinnamon and nutmeg over them, put a lid on the pan, and turn down the heat to low. I let them simmer for about 5 minutes. There is plenty of liquid in the apples, so I don't add any. After about 5 minutes, the apple slices are softened but still have plenty of texture. If we have this for dessert, we like it on slices of pound cake, with whipped cream (or vanilla ice cream, depending on the season) on top. o RE: Cookalong #16----------APPLES clip this post email this post what is this? see most clipped and recent clippings * Posted by lpinkmountain (My Page) on Tue, Dec 1, 09 at 23:10 Mara that's one of my favorite apple dishes too. I call it "fried apples" and I thought I invented it, lol! Great with raisins too! I know the peel retains vitamins but I'm getting so scared of the waxes and pesticides on apples these days. Too bad, because I like the skin. I used to be able to afford organic but not anymore. Apples are so hard to grow organically though. "Fried apples" is one of my "go to" kiddie dishes. I have solved more than one kid crisis with that dish. o RE: Cookalong #16----------APPLES clip this post email this post what is this? see most clipped and recent clippings * Posted by ci_lantro (My Page) on Tue, Dec 1, 09 at 23:15 Bean--I was using Wolf River apples & used 2/3 to 3/4 cup of sugar and it was plenty sweet. o RE: Cookalong #16----------APPLES clip this post email this post what is this? see most clipped and recent clippings * Posted by lakeguy35 (My Page) on Tue, Dec 1, 09 at 23:44 Yikes, that cake gravy again.... : ) Here is one for you HWB canners. I googled this but did make several years ago. I thought it was Diane's recipe but maybe not?? Anyway, it is a great recipe and I love it on ice cream.....it's like apple pie without the crust! Here's the Apple Pie Jam Linda Lou posted. I think the recipe is also on the Cooking Forum somewhere. You can see Linda Lou's comments in the last paragraph clarifying the measurement of the apples: Apple Pie Jam 4 cups tart apples, peeled and finely chopped 2 tablespoons lemon juice 1 teaspoon ground cinnamon 1/4 teaspoon ground allspice 4 cups sugar 1 cup firmly packed light brown sugar 1 box powdered pectin 1/2 teaspoon butter Add water to chopped apples to measure 4 cups. Place apples and water into large, heavy saucepan. Stir in lemon juice, cinnamon and allspice. Measure sugars. Stir pectin into fruit. Add butter. Bring mixture to full rolling boil on high heat, stirring constantly. Quickly stir in both sugars. Return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon. Ladle quickly into hot, clean jars, leaving 1/4" headspace. Wipe jar rims and threads. Cover with two-piece lids. Screw bands on finger tight. Process in boiling water bath for 10 minutes. Ok, I get LOTS of questions about the apples/water measurement. Dice 4 cups of apples. Place in a 4 cup measuring cup, then add water to cover the apples up to the 4 cup mark. It is NOT 4 cups of each. Hope this helps clarify this for you. ~Linda Lou~ o RE: Cookalong #16----------APPLES clip this post email this post what is this? see most clipped and recent clippings * Posted by mara_2008 (My Page) on Wed, Dec 2, 09 at 1:02 lpinkmountian, I haven't tried the "fried apples" (I think of them as more like "stewed apples") with raisins, but that sounds yummy! I know the DC would love them that way. I do scrub the apples, under running warm water, with a veggie scrubber, as I too am concerned about pesticides. And I hope the heat from cooking helps to annhilate (sp?) any bacteria. Thus far, after years and years of doing this, we've had no problems. I hope that continues to be true, as my family loves them so much. o RE: Cookalong #16----------APPLES clip this post email this post what is this? see most clipped and recent clippings * Posted by compumom (My Page) on Wed, Dec 2, 09 at 1:23 Thanks Woodie! I've been too busy to read this thread, but apples are one of my favorite foods. Lots to copy and paste here too! o RE: Cookalong #16----------APPLES clip this post email this post what is this? see most clipped and recent clippings * Posted by annie1992 (My Page) on Wed, Dec 2, 09 at 12:01 Lpink, isn't that peeler fun? Of course, you completely ruined my surprise, I was looking for one on sale for you and you just beat me to it! That applesauce recipe sounds delicious, though. Canning jam? My favorite apple jam is a recipe I got from Nancy, the original author of the Cookalongs, so it's very appropriate. I've made two double batches this year and I think I'm going to still run out. It takes no commercial pectin and you can double the batch without causing any problems. I love the stuff. APPLE MAPLE JAM 12 C finely chopped apples (about 6lbs) I used the food processor 6 C sugar 1 C Maple syrup (grade B if possible) 1 tsp cinnamon 1/2 tsp Allspice 1/2 tsp Nutmeg 1/4 tsp cloves Combine all in a large deep pan. Slowly bring to a boil. Cook to the jellying point. Stir frequently, so it doesn't stick.Pour into hot jars leaving 1/4 inch headspace. Adjust caps. Process 10 min in BWB. Yields about 8 half pints. I double this recipe and it works fine. Those fried apples? I used to make them for the girls, they loved them on pancakes or hot biscuits, I never thought of adding them to oatmeal. Yum, thanks for the idea. Annie o RE: Cookalong #16----------APPLES clip this post email this post what is this? see most clipped and recent clippings * Posted by wizardnm (My Page) on Sun, Dec 6, 09 at 18:21 Some great recipes here... I'll be back later with some more.. Any other cooks who haven't had much time to post yet? Nancy o RE: Cookalong #16----------APPLES clip this post email this post what is this? see most clipped and recent clippings * Posted by wizardnm (My Page) on Sun, Dec 6, 09 at 21:33 A couple of my favorites... Apple Squares 2 cups flour 1 cup firmly packed brown sugar 3/4 cup granulated sugar,divided 1 1/2 tsps cinnamon 1/2 cup butter 1 cup chopped walnuts 1 pkg 8oz cream cheese -- room temp. 2 tbsps milk 1 lg egg,beaten 1/2 tsp vanilla 3 1/2 cups chopped apples Mix flour,brown sugar,1/2 cup reg sugar and cinnamon;cut in butter until mixture resembles coarse crumbs.Stir in walnuts.Reserve 2 cups of the crumb mixture;press remaining crumb mixture onto bottom of a 13x9 inch baking pan. Beat cream cheese and milk on medium speed until well blended.Add remaining 1/4 cup sugar,egg and vanilla;mix well.Pour over crust.Top with apples;sprinkle with reserved crumb mixture. Bake at 350 F for 30 minutes.Chill, then cut into squares. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Apple Pie with Maple Syrup Prepared double crust for 9" pie 5 cups apples, peeled and sliced 3/4 cup Pure Maple Syrup 3 tablespoons cornstarch 1 egg 1/2 teaspoon cinnamon 1/4 teaspoon nutmeg 1/4 teaspoon salt (optional) Maple granulated sugar (optional) Preheat oven to 425 degrees. Place apples in pie shell. Mix remaining ingredients in a bowl, and pour over apples. Place top crust over filling, cut steam vents, and sprinkle with maple sugar (optional). Bake for 10 minutes, reduce heat to 350 degrees and continue baking 25-30 minutes. Yields: 8 servings. Nancy o RE: Cookalong #16----------APPLES clip this post email this post what is this? see most clipped and recent clippings * Posted by lpinkmountain (My Page) on Sun, Dec 6, 09 at 21:47 I really wanted to make an apple pie this weekend but too many other things were on the priority list. I still have the apples in the fridge but they are going to have to wait another week. o RE: Cookalong #16----------APPLES clip this post email this post what is this? see most clipped and recent clippings * Posted by beanthere_dunthat (My Page) on Sat, Dec 12, 09 at 3:49 Ci_lantro, I made the apple cobbler with cream cheese topping recipe you posted this week. Thought it would go well with our sub-zero temps! It's was very good. Thanks. I did make two changes: I didn't have rum, so I used brandy, and I put a pit of cardamom on the apple layer. o RE: Cookalong #16----------APPLES clip this post email this post what is this? see most clipped and recent clippings * Posted by denise8101214 (My Page) on Sat, Dec 12, 09 at 17:18 :) peace Here is a link that might be useful: Other cook a long threads o RE: Cookalong #16----------APPLES clip this post email this post what is this? see most clipped and recent clippings * Posted by sally2 (My Page) on Sat, Dec 12, 09 at 19:44 I don't know what I'm going to have time to do this weekend, but I think I'm going to make pancakes for breakfast, and top them with those fried-stewed apples. MMmmmmm, I just might go to bed now so I can get up and have those sooner, lol. Sally o RE: Cookalong #16----------APPLES clip this post email this post what is this? see most clipped and recent clippings * Posted by ci_lantro (My Page) on Sun, Dec 13, 09 at 8:06 Oh, thank you for letting me know that you liked the cobbler recipe, Bean. Kinda' new on this forum & I was a little nervous about posting a recipe so it's good to get positive feedback. o RE: Cookalong #16----------APPLES clip this post email this post what is this? see most clipped and recent clippings * Posted by sally2 (My Page) on Sun, Dec 13, 09 at 14:20 I did mara's "Fried Apples" for breakfast. They were delicious! I made Gingerbread Pancakes, which were close to a disaster, but luckily I had those apples to top the pancakes with. I think I got the griddle too hot, or something, but the pancakes burned on the outside and were raw on the inside. I'll start a different thread to ask about cooking pancakes, though. Anyway, we salvaged a few for a photograph. Jerry, my DH, is the photographer. Photobucket Sally o RE: Forgot the recipe clip this post email this post what is this? see most clipped and recent clippings * Posted by sally2 (My Page) on Sun, Dec 13, 09 at 16:34 Here's the recipe for the gingerbread pancakes, in case anyone is interested. It's from King Arthur Flour Baker's Companion. Gingerbread Pancakes 1 cup (4 1/4 ounces) unbleached all-purpose flour (I used about half and half white whole wheat and all-purpose) 1/4 cup (1 1/4 ounces) yellow cornmeal 2 tablespoons (7/8 ounce) sugar 1/2 teaspoon cinnamon 3/4 teaspoon ginger 1/8 teaspoon ground cloves 1/2 teaspoon salt 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 cup (1 3/4 ounces) chopped crystallized ginger (optional) (I used about half to 2/3 that amount, being stingy) 2 tablespoons (7/8 ounce) vegetable oil 1/4 cup (3 ounces) molasses 1 cup (8 ounces) buttermilk 1 large egg, lightly beaten In a large mixing bowl, whisk together the flour, cornmeal, sugar, sices, salt, baking powder, baking soda, and the crystallized ginger. In a separate bowl, mix together the oil, molasses, buttermilk, and egg. Add liquids to dry ingredients all at once, stirring until just combined. Preheat a griddle and lightly grease it. Drop the batter, 1/4 cup at a time, to make a 3 1/2-inch pancake. Cook until the edges look dry and some of the bubbles that come to the surface break. Turn the pancakes over to finish cooking, then remove them from griddle to a warm serving dish. The cookbook recommends serving these with warm applsauce, sliced peaches, or warm custard sauce. They also suggest some lightly sweetened whipped cream as an enhancement. I think that would have been fabulous over those apples and gingerbread pancakes, and I would have gotten all my calories in for the week in that one meal, lol! Sally o RE: Cookalong #16----------APPLES clip this post email this post what is this? see most clipped and recent clippings * Posted by wizardnm (My Page) on Sun, Dec 13, 09 at 21:26 Sally, the Gingerbread Pancakes sound really good. Since I enjoy the combo of ginger and pears. In fact, my head is suggesting turning the idea into a dessert. I might try adding additional milk and an extra egg, making a thin batter, more like a crepe. As Mara noted, saute'd pears are also good and might be extra good with a gingerbread crepe...going to have to try it! Well folks, all the recipes sound really good. I know I'll be trying many of them, thanks for all the work you did posting. I'll be back in a few minutes, gotta make sure I have all your names in the hat... :) Nancy o And the winner is.... clip this post email this post what is this? see most clipped and recent clippings * Posted by wizardnm (My Page) on Sun, Dec 13, 09 at 21:47 WoooooHooooo! Are you ready???? drum roll please..... The next CF'er to pick the *star* ingredient is: Beanthere_Dunthat Bean, if you would make a choice and post it here, I'll set up the next Cookalong. Thanks!!! Nancy o RE: Cookalong #16----------APPLES clip this post email this post what is this? see most clipped and recent clippings * Posted by wizardnm (My Page) on Mon, Dec 14, 09 at 7:52 ttt o RE: Cookalong #16----------APPLES clip this post email this post what is this? see most clipped and recent clippings * Posted by sally2 (My Page) on Mon, Dec 14, 09 at 9:41 I like the way you're thinking, Nancy! Sally o RE: Cookalong #16----------APPLES clip this post email this post what is this? see most clipped and recent clippings * Posted by wizardnm (My Page) on Mon, Dec 14, 09 at 19:32 ttt Beenthere_Dunthat.... yoohoo where are you? o RE: Cookalong #16----------APPLES clip this post email this post what is this? see most clipped and recent clippings * Posted by beanthere_dunthat (My Page) on Tue, Dec 15, 09 at 0:33 Is anyone else having trouble getting a post reply through? Nancy, I pick walnuts. :) o RE: Cookalong #16----------APPLES clip this post email this post what is this? see most clipped and recent clippings * Posted by wizardnm (My Page) on Tue, Dec 15, 09 at 8:17 Good choice for this time of year! Thanks!! I've set up the next Cookalong, here's the link.. Here is a link that might be useful: Cookalong #17---------WALNUTS o RE: Cookalong #16----------APPLES clip this post email this post what is this? see most clipped and recent clippings * Posted by wizardnm (My Page) on Tue, Dec 15, 09 at 11:21 It's funny that all the posts are here but only shows 2 or 3 posts on the main page..