APLET -SHENANDOAH APPLE CANDY
Wonderful old-time candy that we first discovered outside of Luray, Va on our way up the mountain to Shenandoah. We had stopped for our usual provisioning of apples before the week's camping trip and got conned by one of the boys into buying a box of these. We were all immediate fans. Hope you enjoy as well. Easy to make and fun to do with children.
Provided by CampChatsworthCook
Categories Lunch/Snacks
Time 35m
Yield 64 pieces, 16 serving(s)
Number Of Ingredients 8
Steps:
- Combine 1/2 cup grated apple and gelatin. Let stand for 10 minutes.
- Combine remainder of grated apple, sugar and lemon juice in a saucepan. Bring to a boil.
- Add apple/gelatin mixture. Cook for 15 minutes.
- Cool off flame until room temperature. Add vanilla and nuts.
- Pour into oiled 8"square pan and refrigerate for 24 hours.
- Cut into 1" squares.
- Combine confectioners sugar and cornstarch. Roll candy squares in this mix.
- Store in airtight tin.
Nutrition Facts : Calories 122.1, Sodium 1.9, Carbohydrate 30.6, Fiber 0.2, Sugar 29.7, Protein 0.8
APLETS, COTLETS, GRAPELETS AND OTHERS
Anyone who grew up in the Northwest is familiar with Aplets & Cotlets from Liberty Orchards. In the 70's they introduced Grapelets which didn't last long, and my Great Aunt Mary found a recipe for them. I don't know what happened to her recipe, but this is a similar one I found through Taste of Home magazine's website. You can...
Provided by Anna Vandenhazel
Categories Fruit Desserts
Time 30m
Number Of Ingredients 8
Steps:
- 1. Soften the gelatin in 1/2 of the juice. Boil the remaining juice and sugar to concentrate it, about 15 min.
- 2. Reserve 1/4 cup of cornstarch and mix the rest with the lemon and lime juices, and then add the gelatin mixture.
- 3. Add to the boiled juice and bring to a boil again, stirring constantly about 10 minutes, or until thickened. Test the sweetness, adding more lemon juice if needed.
- 4. Mix in nuts.
- 5. Pour into a 9"x9"x2" baking pan, lightly greased, lined with waxed paper, parchment or plastic wrap. Cover to protect from dust or bugs.
- 6. Let harden overnight or about 12 hours. Cut into 1" squares using a pizza cutter.
- 7. Remove squares with a spatula and roll in the sugar mixture (the cornstarch keeps the sugar dry).
- 8. Roll again before serving, or gift-giving, if needed.
APPLETS AND COTLETS (OLD-FASHIONED CANDY, LIKE PERSIAN DELIGHTS)
Found in a search and posted in response to a request to add this recipe to the Zaar database. I have not made this recipe so times are a guess-timate.
Provided by Impera_Magna
Categories Candy
Time 30m
Yield 64 serving(s)
Number Of Ingredients 6
Steps:
- Mix gelatin with 1/2 cup (125 ml) applesauce and let stand for 10 minutes.
- Put sugar and remaining applesauce in a saucepan. Bring to a boil.
- Stir in gelatin-applesauce mixture and cook over low heat for 15 minutes, stirring frequently.
- Add walnuts and vanilla; mix well.
- Pour into greased 8 inch x 8 inch pan. Let stand overnight.
- Cut in squares and toss the squares in a paper bag of powdered sugar.
- From: http://www.online-cookbook.com/goto/cook/rpage/000DBB.
Nutrition Facts : Calories 35, Fat 0.6, SaturatedFat 0.1, Sodium 1.9, Carbohydrate 7.4, Fiber 0.1, Sugar 6.3, Protein 0.3
SHENANDOAH VALLEY APPLE CAKE
Virginia is apple country! When the apples are in season this fall, you must try this sensational recipe! Hope you enjoy it!
Provided by Bev I Am
Categories Dessert
Time 2h15m
Yield 16 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 325 degrees F.
- Grease pan and shake sugar in it until the sides and bottom are well coated.
- Combine oil and sugar until well blended.
- Add eggs, beating well after each addition.
- Mix in vanilla.
- In a separate bowl, combine flour, baking soda, salt, cinnamon, and nutmeg.
- Slowly add flour mixture to the sugar mixture.
- Add the apples and nuts.
- Pour batter into pan and bake at 325 degrees for 1 hour and 45 minutes.
- **Note: You may notice that this batter will be quite thick.
Nutrition Facts : Calories 353.3, Fat 16.8, SaturatedFat 2.3, Cholesterol 26.4, Sodium 262.1, Carbohydrate 48.1, Fiber 1.6, Sugar 28.6, Protein 4
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