[Windump] Astonishing Prices on Hottest Wares from Certified Rosetta Stone windump

[Certified Rosetta Stone]

2 1/4 c  Unsweetened applesauce
      2 c  Chopped nuts
      2 ts Vanilla
      4 c  Sugar
           Confectioners' sugar
 
  Aplets are a great bar cookie for summertime or school lunch boxes! In
  Washington State, and other places where they are marketed, you can buy
  Aplets and Cotlets and Grapelets. With this recipe you can make your own.
  
  APLETS
  
  In cup or small bowl stir gelatin into 1 cup applesauce; set aside until
  gelatin dissolves. In medium saucepan stir sugar into remaining applesauce.
  Add gelatin dissolved in applesauce. Over medium heat, stir constantly and
  bring to boil; turn heat to lowest setting and simmer 15 minutes, stirring
  occasionally. Add lemon juice last 5 minutes of cooking. Remove from heat.
  Add vanilla and nuts. Pour into buttered 8-inch square pan. Cover loosely ,and reaches soft ball stage (238øF).  Remove from heat, add butter and
  pecan halves.  Beat until thick enough to drop from a spoon onto waxed
  paper.  If mixture becomes too hard, return to heat and add small amount of
  water.  Stir until smooth.  Yield: 44 to 48 Pralines. *** Variation ***
  Reduce sugar to 2 cups.  Omit corn syrup.  Increase butter to 3/4 cup, add
  1 teaspoon vanilla.  Include butter in cooking stage. Add vanilla with
  pecans.  Source:  Cook 'EM Horns cookbook, The Ex-students Association,
  Univ. of Texas, Austin.
 

 

 
      Title: Butterscotch
 Categories: Candies, Gift
   Servings: 60
 
    1/2 c  Water
      3 c  Sugar
    1/2 ts Cream of tartar
2 1/4 c  Unsweetened applesauce
      2 c  Chopped nuts
      2 ts Vanilla
      4 c  Sugar
           Confectioners' sugar
 
  Aplets are a great bar cookie for summertime or school lunch boxes! In
  Washington State, and other places where they are marketed, you can buy
  Aplets and Cotlets and Grapelets. With this recipe you can make your own.
  
  APLETS
  
  In cup or small bowl stir gelatin into 1 cup applesauce; set aside until
  gelatin dissolves. In medium saucepan stir sugar into remaining applesauce.
  Add gelatin dissolved in applesauce. Over medium heat, stir constantly and
  bring to boil; turn heat to lowest setting and simmer 15 minutes, stirring
  occasionally. Add lemon juice last 5 minutes of cooking. Remove from heat.
  Add vanilla and nuts. Pour into buttered 8-inch square pan. Cover loosely ,and reaches soft ball stage (238øF).  Remove from heat, add butter and
  pecan halves.  Beat until thick enough to drop from a spoon onto waxed
  paper.  If mixture becomes too hard, return to heat and add small amount of
  water.  Stir until smooth.  Yield: 44 to 48 Pralines. *** Variation ***
  Reduce sugar to 2 cups.  Omit corn syrup.  Increase butter to 3/4 cup, add
  1 teaspoon vanilla.  Include butter in cooking stage. Add vanilla with
  pecans.  Source:  Cook 'EM Horns cookbook, The Ex-students Association,
  Univ. of Texas, Austin.
 

 

 
      Title: Butterscotch
 Categories: Candies, Gift
   Servings: 60
 
    1/2 c  Water
      3 c  Sugar
    1/2 ts Cream of tartar
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