Fallen Angels Redeemed

A while back I wrote a post about my experience with trying to bake an angel food cake here above 6000 feet. (If you want to take a look at that, use this link)

Evidently, the difference in the altitude and the oven from my house to my daughter's brand spankin' new place makes all the difference -- or perhaps that we bought a different brand of cake mix and followed the high altitude instructions to the letter

At any rate, we had angel cake! YUM

I may get brave and give it one more shot here at home, using the brand of cake mix we used there

Applesauce

We like applesauce, but so much of what you get the stores doesn't taste like anything other than corn sweeteners.

So, we have a home made version.

This is my husband's recipe, developed over several months of experimentation, and it's great.

Makes about 2 quarts of applesauce (I know that's a lot, but why make the mess without big results -- it never lasts long enough to go bad!)


Ingredients:

3 cups water
1/4 cup lemon juice
4 granny smith apples
4 gala apples
1/4 cup water
1 Tbls cinnamon

Directions:

Mix the lemon juice into the 3 cups water in a large bowl

Peel and core the apples. Slice into even slices (about 1/4 inch thick) into the lemon juiced water as you go. (The lemon juice keeps the apples from turning brown while you're working on them and while they are cooking)

Drain apples well, place in sauce pan, add 1/4 cup water (the water keeps the apples from scorching until the apples start releasing enough of their own moisture)

Cook on medium heat until apples are soft and "mashable" -- stir often and watch carefully so they don't burn.

Remove from heat. Use a potato masher, a ricer or an emersion blender to mash the apples to your desired smoothness (we like ours a little chunky, so the ricer is our best tool).

Add the cinnamon and mix well.

Notes:

If you are not as enthusiastic about cinnamon as we are, you may want to use a little less -- start with 1 tsp and work your way up.

You'll notice there is no sugar in this recipe. If you really feel you need it after you've tasted the finished product, I recommend adding it as you serve it, maybe just a sprinkle over the top.