Apple Maple Fool Recipes

Steps:

• Melt the butter in a small heavy saucepan and add the apples.
• Bring to a slow heat, then add the brown sugar, cinnamon stick and lemon zest. Cook slowly until the apples are soft and breaking down (you don't want total mush though), stirring often so they don't stick to the bottom of the pan.
• Cool a little, then add the 4T of maple syrup, stirring until it is soaked through. Put into the fridge to cool totally (remove cinnamon stick).
• Whip the cream into soft peaks, then fold this through the apple mixture. Put into 6 individual dishes and chill.
• Just before serving garnish with the extra maple syrup (I normally make a small indentation on the top of the fool & nestle approx 1 teaspoon of the syrup in that).

Steps:

• In a saucepan combine the apples, water, sugar, lemon juice and half the mint leaves.
• Cover and simmer for approximately 15 minutes or until the apples are soft. Puree mixture.
• Cool, refrigerate for 2 to 3 hours, fold in the cream and serve in glass bowls decorated with the remaining mint leaves.
• Note: cooking time does not include cooling time.

Steps:

• Peel apple or if preferred leave peel on.
• Cut apples into quarters and remove the core.
• Slice the quarters into 1/8 inch thick slices the long way, then cut each slice into inch wide slices.
• Combine apple, syrup, cinnamon and water in small saucepan.
• Cook over medium low heat, stirring occasionally until apple is tender.
• If mixture gets too dry before apple get tender all a bit more water.
• Serve warm.
• (If desired add 2 tbs raisins per apple to the mixture when you begin cooking and increase the water to ¼ cup).

Steps:

• Combine apple, ground beef, eggs, breadcrumbs, onion, worcestershire sauce and seasonings.
• Press into loaf pan.
• Combine topping ingredients and spoon over meatloaf.
• Bake at 325 for 1 1/4 hours.

Steps:

• In a large saucepan combine all the ingredients.
• Bring slowly to a boil over medium high heat.
• Stirring constantly bring heat up to high and rapidly bring mixture to gelling point.
• Remove from heat.
• Skim Foam.
• Ladle hot jam into hot jars leaving 1/4 inch head space.
• Adjust caps and process 10 minutes in a boiling water bath canner.
• Should make 8 half pints.