Spiced Applesauce


Ingredients

• 10 medium Granny Smith apples (about 5 1/2 pounds), peeled, cored, each cut into 8 wedges
• 1 cup sugar
• 1 cup water
• 3/4 cup fresh lemon juice
• 3 whole cloves
• 1 2-inch piece peeled fresh ginger, quartered lengthwise

Preparation

Place all ingredients in large pot. Bring to boil over medium-high heat. Reduce heat to medium, cover, and simmer until apples are soft, stirring occasionally, about 20 minutes. Stir apples until coarse puree forms; discard cloves and ginger. Serve warm or cold. (Can be made 2 days ahead. Cool, cover, and chill.)




RAINBOW JELLO!!! :O
I picked up a 6oz box of blue, yellow and red jello plus a box of knox gelatin. To get these fabulous layers, mix the blue jello with an envelope of the knox gelatin. Pour in two cups of boiling water. Dissolve the gelatin. Add 1/2 cup of ice. Stir until thick. Remove any remaining ice cubes and any bubbles that may have formed. Pour into a 9×13 inch pan. Let set in the refrigerator. Repeat with the yellow jello and pour it over the set blue. Repeat with the red jello and pour it over the yellow. And there you have it, Rainbow Jello. I won’t go into the whole primary and secondary color thing, but these colors, when stacked upon each other, create other colors. There is not an orange or green layer. It just looks like it when the red and yellow layers touch and then yellow and blue layers touch. Pretty cool.


Pinwheel Cookies mmmmm.....

The chocolate pinwheels cookie recipe is simple but elegant looking. A swirl of white and dark chocolate that tastes yummy!
Ingredients
1 cup granulated sugar
1 stick (1/2 cup) salted butter, softened
1 large egg
2 teaspoons vanilla extract
2 (1-ounce) squares white baking bars, melted
1 2/3 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 (1-ounce) square unsweetened baking chocolate, melted



Hardware
Large bowl
Medium bowl
2 x microwave safe bowls
Cookie sheets
Mixer
Plastic wrap
Wax paper
Rolling pin

Preparation

Step 1: In a microwave safe bowl, on medium-high setting in microwave oven, heat white baking squares until melted; set aside.
Step 2: In a microwave safe bowl, on medium-high setting in microwave oven, heat chocolate baking squares until melted; set aside.
Step 3: In a large bowl, combine sugar, butter, egg, and vanilla extract. With an electric mixer set at medium speed, beat until creamy.
Step 4: Pour melted white baking bar into mixture, beat until well mixed.
Step 5: Add flour, baking powder, and salt, continue beating until well mixed.
Step 6: Remove half of the dough and place in medium bowl, pour in melted baking chocolate and beat until mixed.
Step 7: Shape each half of dough into 6x3-inch rectangle. Wrap each with plastic wrap and refrigerate for 1 hour.
Step 8: Remove dough from refrigerator. On a lightly floured sheet of wax paper, roll out white dough to form a 15x7-inch rectangle.
Step 9: Repeat process with chocolate dough.
Step 10: Place chocolate dough on top of white dough.
Step 11: Roll up jelly-roll fashion , starting with 15-inch side.
Step 12: Wrap roll in plastic wrap and refrigerate for 2 hours.
Step 13: Preheat oven to 375 degrees F.
Step 14: With a sharp knife, cut roll into 1/4-inch wide slices. Place 2 inches apart onto ungreased cookie sheets.
Step 15: Bake 7-9 minutes or until edges are lightly browned. Transfer to cooling surface.

The chocolate pinwheels cookie recipe makes about 50 cookies.