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Print this Recipe    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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