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Spiced Slow Cooker Applesauce

Reviewed: Dec. 11, 2014
I have always made applesauce on the stove-top, but I had to use the slow cooker for this year's Thanksgiving dinner. I used a combo of Gala, Honeycrisp, Jona Gold and Grannysmith.I don't care for pumpkin pie spice, so I just added a cinnamon stick. It came out really good, although as another reviewer mentioned, the color was a bit dark. For those complaining that it was too sweet or too watery, I have a suggestion; from years of trial and error, I make it a habit to taste the apples before adding any amount of sugar or water. I have used apples that were so sweet and juicy, they barely needed anything added and I have used apples that were dry and not very sweet and had to add more sugar and water than called for. If you can find them, try Jazz apples. I discovered these gems last summer in a grocery store. They were sold in a 3 pound bag. They make the absolute best applesauce. I had to keep the fridge stocked with it for months per DH's request. They are not always available here, but when they are, I stock up and make batches to freeze.
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Pioneer Cut Dumplings from the 1800's

Reviewed: Sep. 16, 2014
For a first time noodle/dumpling maker, these came out better than I thought they would. I was a little apprehensive when mixing the dough because it was very sticky and I was tempted to add more flour, but didn't assuming that it would pick up enough during the kneading and rolling out process. I've never been good with rolling out doughs, so that was a little challenging.I was looking for a noodle like Mrs. Reames; dense but tender. These came out better!They had that nice "Al Dente" texture while still being light to eat. I used half of the dough in a Chicken and Dumpling dish the first night, cutting them into noodles and letting them dry for a couple of hours. With the remaining dough, I rolled it out into thin sheets and planned on making filled pasta with it the next day until I got a cabbage and onion inspiration. I caramelized a large sweet onion, with a half of a head of cabbage and some small-diced ham. The sheets I cut into squares and simmered them untill they were almost done and then drained them and mixed them into the cabbage mix with butter, pepper and a splash of chicken broth. Rolling them out thin gives them a silkier texture while still retaining the firmness. Both preparations got rave reviews from me and my husband. Now all I have to do is work on my mixing and rolling skills, but I will be making these often enough that I should be a pro at it in no time!In fact, I'm making another batch today that I think I'll freeze. Great recipe, Barb, thank you!
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