From a food editor who visited the 1951 Apple Smorgasbord on Peach Ridge, she provides some insight that she took away from the many recipes, tips, and tricks from the special event. “We’ll start with something as familiar and mundane as applesauce. Applesauce makes a fine accompaniment for meat. But-this applesauce in a hug) punch [...]
SUPER APPLE PANCAKES 6 medium Michigan Flavorbest apples 2 cups sugar 2 cups water 1/2 c. cinnamon 1/8 tsp. nutmeg candies Boil syrup five minutes. Add apples which have been cut in quarters or eighths. Cook slowly until apples are done. Prepare one recipe Aunt Jemima deluxe pancakes made according to directions on package. Place [...]
1 large orange 3 whole cloves 2 3/4 cups fresh orange juice 8 cups unsweetened apple juice 1/4 cup raisins 1 cinnamon stick Peel the skin from the orange leaving the bitter white pith behind. Stick the cloves into the skin. Squeeze the juice from the orange and add 2 3/4 cups orange juice. Place [...]
From another old newspaper clipping, from 1955, there was an interesting tip for your apple pie: “One other idea I thought worth passing on to you is the use of red cinnamon candies in your apple pie. Make your regular pie using all white sugar and omitting the cinnamon, then sprinkle in about 1/3 cup of red [...]
The recipe that won the state apple pie contest in December of 1951 was the following, prepared by Mrs. Francis Woller. One thing that’s surprising about Mrs. Woller’s pie is the variety of apples used in it. They were winter banana apples - a variety not commonly used for pie making. Pastry: 2 cups flour 1 cup [...]
