Recipe#4299

Title: Aplets

Newsgroups: rec.food.recipes 
 From: robertp@meaddata.com (Robert Penrod) 
 Subject: Cotlets 
 Message-ID: <33idpv$ln8@meaddata.meaddata.com> 
 Date: Mon, 29 Aug 1994 03:42:06 GMT 

Aplets
 2 cups unsweetened applesauce (see directions)
 4 envelopes unflavored gelatin 
 4 cups sugar
 1 cup walnuts, finely chopped
 1/2 teaspoon lemon extract
 1 teaspoon vanilla extract
 Confectioners' sugar
 Applesauce: Use tart apples for the applesauce, no sugar when
 cooking and very little water. It should be as thick as possible
 (drain off water as it cooks). Use a heavy pan so the applesauce
 will cook without sticking.
 Soak the gelatin in  1/2 cup of the applesauce. Bring the rest of
 the applesauce and the sugar to a boil. After it is boiling, add
 the applesauce-gelatin mixture and bring back to a slow boil for
 15 minutes, stirring almost constantly. Add the walnuts, lemon
 extract and vanilla. Pour into a buttered pan. Let stand at least
 24 hours, then cut into squares and roll in confectioners' sugar.
 Store in refrigerator.
 A 8-inch square pan, might make the candy too thick. A 9 by 13-inch
 pan would probably make it too thin. The mixture should be about
 3/4-inch deep, so adjust the pan size.
 Cotlets
 Use 1 cup  apricot  jam and 1 cup applesauce, cutting sugar to 3
 cups. Or use canned unsweetened  apricots,  drained. Mash well with
 a potato masher. Use 2 cups mashed  apricots and  and follow recipe
 as written.