31/2 C pecans
5 t sugar
1/2 t salt
1 T water
Dash ground fennel
Mix all ingredients, except pecans, in a large bowl .
Stir in nuts and mix well.
Spread on cookie sheet on parchment paper.
Bake at 275 degrees 15 mins. Stir and bake 10 more mins.
Allow to cool on cookie sheet before storing in airtight container.
9 C applesauce
5 C sugar
1/4 C plus 2 T cider vinegar
2 T cinnamon
1 T nutmeg (optional)
1 t cloves (optional)
Put all ingredients in a slow cooker.
Cook on slow 8 hrs or on high 4 hrs, with lid not totally sealed to allow for moisture to evaporate to thicken, if necessary.
Makes 11-12 cups.
This is a light alternative to the usual heavier and sweeter apple crisp with the oatmeal topping.
1/2 C and 1/2 C sugar
2 t lemon juice (do not need if you use a sour apple like granny smith)
1/4 C water
1/2 t cinnamon
6 peeled and sliced large apples (best to use combination of different apples)
3/4 C flour
1/4 t salt
6T butter
Preheat oven 375 deg.
Combine 1/2 C sugar, lemon juice, water, cinnamon in the bottom of a 13×9″ baking dish.
Put in the sliced apples.
Combine the flour, salt, butter and other 1/2 C sugar until crumbly. Spread over apples.
Bake 40 -50 min or until topping is golden brown.
Serve warm with vanila icecream, if desired.
Mama Huang's Cookbook 