| CATEGORY |
CUISINE |
TAG |
YIELD |
|
St. Louis |
Post3 |
4 |
servings |
INGREDIENTS
| 6 |
lg |
Assorted apples – (abt 3 to 5 lbs); washed, quartered, |
|
|
Cored; peeled (peeling is optional) |
|
|
Cinnamon sugar; see * Note |
INSTRUCTIONS
* Note: Buy cinnamon sugar already prepared or combine 1/2 cup granulated
sugar and 1/2 teaspoon ground cinnamon. Mix and store in shaker to use on
desserts or even in tea or coffee.
Place prepared apples in 3-quart covered glass casserole. Microwave on high
power, stirring occasionally, until apples are softened, 15 to 20 minutes.
(Fewer apples will cook more quickly; more apples will take longer.) Let
stand 10 minutes. (Without microwave, combine apples in large broad
saucepan; cover and cook over low heat, stirring often to avoid scorching
bottom until apples are soft, about 30 minutes.) Roughly mash with wooden
spoon or potato masher. If you prefer smooth applesauce, set food mill over
bowl and puree apples. Discard skins (if left on). Serve warm or chilled,
sprinkled with cinnamon sugar. Yield: 4 servings.
Recipe Source: St. Louis Post-Dispatch - 01-04-1999 By Marie Simmons
Formatted for MasterCook by Susan Wolfe - vwmv81a@prodigy.com
Converted by MM_Buster v2.0l.
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