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Aplets and Cotlets


  • 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.

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