Hello and Merry Christmas!!!!
KRNV Channel 4 asked me to come see them in the studio with two easy recipes for the holidays, good for giving, eating, and to have around in case company comes over!!! The first recipe for Chocolate Haystacks is an oldie but goodie. I’ve been making these since childhood, and they’re a great “first” recipe to make with a junior baker, since they’re really a no bake cookie. And guess what? They are also gluten-free!!!! Recipe number two is Homemade Applesauce. Easier than apple pie, fast and delicious. SO good for you, nostalgic and old-fashioned. Make it and your house will smell like the holidays should smell. Delicious. Both recipes are gorgeous in a mason jar, tied with a ribbon. Merry Christmas!!!!
Chocolate Haystacks
Boil together:
1/2 cup milk
1/2 cup butter
1 1/2 cups sugar
6 tablespoons cocoa
Bring to a boil and remove from heat. Add quickly to:
3 cups oats (NOT INSTANT!!! use real oats)
1 cup coconut
Drop by spoonfuls onto sheet pan or countertop. Cool and wrap in airtight container. That is all. Really. That’s it!!!! Enjoy!
Homemade Favourite Applesauce
All you need is some apples, a bit of cinnamon, some vanilla and maybe some sugar. I try to give you recipes that don’t require any special equipment, but this time I make an exception. You need a food mill. You really should have one anyway, since it’s a great tool for soups, gnocchi, and any kind of fruit puree you might make. The beautiful thing about a food mill is it lets you be lazy. No peeling, no coring. And they’re cheap, at times. I got mine for a dollar at a garage sale. Seriously. If you don’t have a food mill, then just peel your apples and cube them before you start. Make this applesauce this weekend, or if you get ants in your pants, tonight.
12 or more apples, all different varieties, or use the kind you like (I used Johnny Golds and a few red ones)
1 cup water or organic apple juice
ground cinnamon
freshly ground nutmeg
vanilla extract
pinch of salt
maybe some brown sugar
If you are using a food mill, simply wash the apples, then quarter them and throw them into a large pot, like a dutch oven or stock pot. If you’re not using a food mill, peel the apples, then quarter them and cut out the cores. Chop into cubes and add them to the pot. Add the water or the apple juice and start the heat on high. I like to fill the pot to the brim with apples. They will soften and reduce, don’t worry about having too much. Put the lid on and wait for the boil. Then take the lid off and start smooshing the apples down with a big spoon while they soften. Give a smoosh and a stir every so often, until all of the pieces are soft and smooshy. Remove from heat.
Set up a large glass bowl and hook the food mill onto the side. Fill the mill with several spoonfuls of apple slush. Crank and refill until all of the apples are processed. Taste the sauce and add a pinch of salt, a touch of vanilla, some fresh nutmeg and cinnamon to taste. If the sauce is sweet enough, skip the sugar. I did not add any this time. If you’re using tart apples you may need to add up to a half a cup of brown sugar. Serve warm or cold. Store in the fridge or freeze in ziplocks. Yum!
