Is is a simple recipe that tastes great. I like a little more cheese, but it was easy to do that. I am no longer afraid of souffles. A tip I learned: run a clean butter knife around the edge of the dish after filling. This keeps the batter from clinging to the edge and you get a better rise!

Reviewed On: Dec. 4, 2006

It is imporant to rememeber that apples come in various forms. Some are sweet, others tart. Some have firm flesh and others soft. Therefore, there is no exact recipe for anything involving apples. With that said, this is a great basis to work from. I used Cortland apples, which had a sweet taste and firm texture. I tasted the apple mixture right before I was supposed to add sugar, and it was sweet enough so I left it out. Then when it was finished cooking, I smooshed its with the back of the spoon to make it smoother, but still chunky. A number of people commented it on not getting it smooth enough. Some advice: use softer fleshed apples, add more water and cook for longer, or use a blender, as previosuly stated. Over all this was a great way to make applesauce!

Reviewed On: Oct. 16, 2006