Spicy Cider Syrup

Submitted by Kevin Irvin

 

1 cup sugar

3 tablespoons flour

¼ teaspoon ground cinnamon

¼ teaspoon ground nutmeg

2 cups Apple Cider

2 tablespoons lemon juice

¼ cup butter or margarine

 

In 2-quart saucepan, mix sugar, 3 T flour, ¼ tsp. cinnamon and nutmeg. Stir in cider and lemon juice. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute; remove from heat. Stir in butter; keep warm.

Note; bottled Lemon juice will work. You can add ¼ tsp. Ground cloves also if you desire. I am not sure how long this will keep.

Editor’s note:

If Clearjel (available through Bakers Catalogue and even on Amazon.com) is used in place of the flour, the syrup can be processed in mason jars for shelf storage.  Use sterile ½ pint jars, leave a scant ¼ inch headspace, wipe rim and place two-piece lid, then process in hot water bath for 10 mins. (from Putting Foods By: 4^th Addition)

 

Applesauce Tea Bread

Submitted by Dan Elliot from Fruits and Berries for the Home Garden by Lewis Hill p. 242

 

1 2/3 c sifted flour

1 1/4 c sugar

1/2 tsp. baking powder

1 tsp. baking soda

1/2 tsp. salt

1 tsp. cinnamon

Sift together

Combine then add to dry mixture and beat only until moistened

1 cup applesauce

2 eggs

1/2 cup soft shortening

1/3 cup water

Add

1/2 cup nuts and/or

1/2 cup raisins (optional)

Bake in wax paper lined loaf pan at 350 F for approximately 1 hour.  Cool in pan 10 minutes and remove to cooling rack.