Applesauce Cookies

1 ¾ c. flour

½ tsp. salt

1 tsp. cinnamon

½ tsp. nutmeg

½ tsp. cloves

1 c. applesauce

1 tsp. baking soda

½ c. soft margarine or butter

1 c. brown sugar

1 egg

1 c. seedless dark raisins

1 c. all bran buds

Sift first 5 ingredients together. Combine applesauce with baking soda. Mix margarine, sugar and egg until creamy. Mix in flour mixture alternately with applesauce. Fold in raisins and bran. Drop by tbs. 2 inches apart onto greased cookie sheet. Bake in a 350­ F oven for 10-15 minutes.

 

I’ve had this recipe for over 10 years but I haven’t made them in quite awhile until recently when a friend reminded me about them. I can’t believe I forgot about them. They are the softest, moistest cookies and so yummy. I will add that I don’t add the last two ingredients in the list, I never have for some reason. They are just nice without them.

Harvest

[gallery]

Squashberry Jelly

Category:	Other
Ingredients:	Squashberries Water Sugar
Preparation:	Wash squashberries and place in a large pot. Add enough water so that it just covers hand when pressed on berries. Boil until berries are scalded. Strain through a colander. Measure juice and cook 4 cups (1 L) at a time. Cover and bring to a boil. Stir in 1cup (250 mL) sugar to each cup (250 mL) juice. Boil until small amount sheets off a metal spoon. Skim off froth and pour into hot sterilized jars and seal.

 

Okay I have to tell you about this recipe. I followed the recipe exactly except for the last part about sheeting off the spoon, I wasn't even sure what that meant. I thought when the syrup like substance coated the spoon, so that is what I did. I did the whole boil my jars and lids, so I got that night sterile thing going. So that was all done and I just waited for it to set. The next day I was very aware that this was not going to set. So now I have four jars of squashberry syrup I guess. Oh well, failures do happen.