I am looking for a recipe on our forum

everything worked out great

Good day to all !
I really need a recipe for plum or plum - applesauce for the winter, Sugar Free !, preferably without pasteurization, and for keeping warm.
Probably I want a lot ...

Maybe someone cooked for the kids?

[Trishka]

Trishka, Ksyusha, here are good options, you can not add sugar. Stands at home in the closet calmly. Checked on myself.

Fruit (vegetable) puree or jam in the microwave (lappl1)

Thick jam / puree from juicy berries (fruits, vegetables) without thickeners in the microwave (for example, apricots and cherries) (lappl1)

[Marinochka]

Marinochka, Thank you so much !
Is it straight without sugar, won't it ferment?

[Trishka]

I really need a recipe for plum or plum - applesauce for the winter, Sugar Free !, preferably without pasteurization, and for keeping warm.

Trishka, Ksyusha,, I bake the applesauce in the oven in a high baking sheet and close it in sterile jars under the screw caps. And I keep it in the closet in the kitchen. But there is no recipe, because last year there were no apples either ...

I bake the applesauce in the oven in a high baking sheet and close it in sterile jars under screw caps. And I keep it in the closet in the kitchen.

And I have been doing this too, for a long time. I really like this method.

Please tell me the recipe for sauce for dumplings with potatoes

I bake mashed potatoes in the oven in a high baking sheet

And in more detail you can, I ...
Thank you!

Trishka, Ksyusha, I bake the applesauce in the oven in a high baking sheet and close it in sterile jars under screw caps. And I keep it in the closet in the kitchen.

And I have been doing this too, for a long time. I really like this method.

Girls, can you get more details?

Yeah, we need more details

[Taya]

Taya,
And it's not scary that something will start - 180 g all living things are nailed, and excess juice evaporates well from the baking sheet without spitting and splashing - the mashed potatoes are then dense, homogeneous and you don't need to interfere. Since at the time of ripening of apples it is no longer hot in our country, I drive the oven calmly.

I peel my apples, cut them into quarters, peel the centers, put them into a large ceramic-coated baking sheet with high sides and into the oven. Oven 180 gr. In 15 minutes I come to check. After another 15-20 minutes, I crush all the apples in mashed potatoes with a crush, and again in the oven.
If the apples are juicy, I leave them in the oven for longer, but turn the temperature down. Everything according to the situation.
At the last stage of baking, I sterilize jars with lids + a spoon. As the consistency of mashed potatoes suits me, I put the boiling mashed potatoes, just pulled out of the oven, into sterile hot jars under the chewing gum, and close them with sterile lids.

This recipe is good for apples or with apples, as they are not very juicy in nature. It is better to dehydrate more juicy fruits with sugar first, otherwise they will spit in the baking sheet. Have Luda lappl great recipe for mikra (a few posts above).
It is not suitable for me for apples, because I make them completely without sugar and I have a large form - it is more convenient for me to make mashed potatoes at once in the oven with it - with a large evaporation area.

P. S. skins from my apples do not throw out in any case! I dry it, grind it in a coffee grinder and use this apple fiber wherever possible! And in yoghurts, and in pastries, and in curries, and marinades, etc.
P. PS If this year there are good apples, I will record it, draw up a recipe. Now there is nothing from fruits at all to make a recipe.

Girls, can you get more details?

And there is no recipe. I do this.
I put fruits, peeled and cut into the cauldron. For example, apples into 4 parts (I remove only the core), plums, apricots, etc.I pour half a cup of water, cover with a lid and steam until soft, I cook with sugar, so I add about 300 grams of sugar to 1 kg of fruit. It happens quickly. Grind the softened mass with an immersion blender directly in the bowl in which you cooked. Then I pour it into a baking sheet and into the oven, at a temperature of 130g I bring it to the desired consistency. I keep the oven slightly open so that there is a way out for condensation. From time to time I go up to mix the mass.

I don't like jam, I cook only thick jam (jam, confiture, whatever you may call it). We have a southern edge, I cook jam with buckets. And to stand and watch so that it does not burn, does not spit - you will get bogged down. And in this way it is fast and not labor intensive.

[Tricia]

Tricia, Nastenka and if together with plums, then also?
Thank you !

Added on Tuesday 12 Jul 2016 5:02 pm

Taia, Thank you, Taya, and so interesting too, only I want absolutely no sugar!

[Taia]

Taia, Taya, great algorithm! Can you use a recipe? Do you have something to photograph now? I would bookmark it. Otherwise it will be lost ...

Can you make a symbiosis from your recipes, first boil it, then with a blender and in the oven at 180 *, eh?
It's good when there are a lot of apples, and if not, then in the microwave, like the Ludochki in the recipe!

[Taia]

so interesting too, only I want absolutely sugar-free

So make it sugar-free. I see no problem.

Taia, great algorithm! Can you use a recipe? Do you have something to photograph now? I would bookmark it. Otherwise it will be lost ...

Already made apricots. Now is a break.
At the end of August, plums and apples.

[Taia]

Taia, Thank you Taichka!
You can keep it warm, right?

first boil, then with a blender and in the oven at 180 *, huh?

At 150 *, the edges are already boiling in a baking sheet and mashed potatoes begin to bake. And at 130, that's it.

Added on Tuesday 12 Jul 2016 05:10 PM

You can keep it warm, right?

Yes, I keep it in the apartment. Happens and a couple of years lie if not eaten.

Tricia, Nastenka and if together with plums, then also?

I did it once with the plum and they pissed me off with the skins ... I peeled the apples, but I only chose the seeds from the plum ... and when it came time to mix the mashed potatoes with a crush, these skins came out ...
There were 50-50 apples and plums (not very juicy). Evaporated a little longer, because, of course, there was more juice.
I am slightly crooked, and everything that touches the hot - for me just the seams - burns. Therefore, I try to exclude any spitting of jam or mashed potatoes - the blender disappeared immediately. Therefore, the crush-spoon. But applesauce becomes homogeneous so quickly in the oven that mixing problems even for me are not.
And it's too lazy for me to blender anything else, if it will be an excellent puree. And I plum it into spicy jam and send it to jerky.

So I will boil, blend and then in the oven!

[Anastasia]

Anastasia, I cook from a plum that goes into a prune. It's so, it's so yummy
it's a delicacy.
Well, of course I wither, as without it.

Girls! I remember exactly. that someone used silicone molds for corrugations and shared recipes. Natalishka had recipes for mikra and something else, in my opinion, in AF I used this form in the Princess. It is not possible to shove all the pages of those Temoks. Maybe someone saved it in the bookmarks and the authors themselves will respond?
I bought it yesterday for some reason, so why are they to me? , now I'm thinking how to use.

[Waist]

Waist, https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=306260.0 I love that

[Taya]

Taya, and I cook spicy jam from prunes with transparent syrup and candied plums, in addition to wilting with spices and basil. Indeed, a delicacy! flies away with us in the first place

[Nastenka]

Nastenka, and you are the recipe for this miracle:

from prunes spicy jam, with transparent syrup and candied plums, in addition to wilting with spices and basil

published here? I am indifferent to plums in jam, but in this version, salivation has already begun to flow!

[Luda]

Luda, nope. It seemed to me that everyone knows how - the recipe is like for any jam, where the fruit remains intact. Only add spices to taste. But I'll wait for a prune or a dense plum and lay it out.

everyone can do that

Not all of them, We can't!
Let's wait for the recipe!

Dessert prunes "candied fruits (glace fruits)", with rum, star anise, cinnamon, pink pepper (Admin)

Including marmalade Sweet fruits "candied fruits (glace fruits)"

[Nastenka]

Nastenka, I generally don’t like jams, basically I rub the berries with sugar and store them in the underground, well, I also cook the apple cake remaining after pressing the juice for filling pies, then yes - with spices and lingonberries. interesting. I'll wait for the recipe, If I accidentally miss it, you can throw me a reminder in a personal note

Please tell me the recipe for sauce for dumplings with potatoes

Natalia, the best sauce for dumplings with potatoes, that's a lot, a lot of fried onions!

a lot of fried onions!

Yes!

[Waist]

Waist, https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=306260.0 I love that

Olya, thank you, it is delicious to read I love dill, but my husband does not. But this is a trifle, you can do it separately

Natalia, the best sauce for dumplings with potatoes, that's a lot, a lot of fried onions!

Yes!

My husband does not like onions, I chop it finely for food or rub it on a grater Let me eat sour cream

Thank you, my darlings!!!

Please tell me the recipe for sauce for dumplings with potatoes

I would make a mushroom. Recently, I fell in love with making from my dry mushrooms: I grind them in a grinder, pour boiling water and let them stand. Then, in a frying pan with some water, I carcass for 10-15 minutes, add sour cream and bring it to a boil. You can use cream, so that the watering was thinner - for dumplings, it will probably be better this way. If there are no dry mushrooms, but there are raw mushrooms, then I would fry them lightly at first to evaporate the moisture, and then chop and stew with cream. Well, there, salt and pepper, nutmeg to taste.

And I have a can of applesauce (but I don't know, with sugar or not). In what kind of pastry to attach it, just not yeast? (hands grow from the wrong place, pies do not mold and cheesecakes do not look like cheesecakes).
And another question. We do not have a separate section on the forum for recipes for sausage and sandwich makers. Is that so?
I choose between these two devices. I want to buy for vegetable waffles, zraz and other things (not sausages and not sandwiches). Here are the recipes

[Irina]

Irina, applesauce is just great with shortcrust pastry

Pie "Mood" (V-tina)

Cottage cheese bagels with jam and dried fruits (V-tina)

Shortbread cookies with plum jam (V-tina)

or bake a biscuit and sandwich with jam

[V-tina]

V-tina, thank you! I'll try everything - the bank is big

[Irisha]

Irisha, try the pie right away - a half-liter jar will go away somewhere, if you do not regret the jam, it turns out to be a whole baking sheet

[IvaNova]

IvaNova, Irish, I would boil the applesauce and in Tula gingerbread attached), the favorite gingerbread of my overage baby ...

[Crumb]

Crumb, I need to look at the consistency - I got a rolled up jar, we can’t boil it there too much.
Thanks for the recipe!

Croutons casserole.
A layer of croutons (I have a liter of 3 dried cubes) - a layer of applesauce (a good layer), a layer of cubes.
3-4 eggs + milk + sugar + a pinch of vanilla are mixed. pour sugar, bake. At 180 degrees 30 minutes. Milk is poured almost to the top - 1 cm can remain approximately dry
Eat like a pie, or as a dessert, in a piece in a bowl, and poured with cold milk.

[filirina]

I would make a mushroom.

Ira, well, for sure, because potatoes with mushrooms are always delicious! Thanks, I'll cook it next time

filirina, Trishka, I added a lot of fried onions to the filling - delicious!
I didn't try it directly, but ate it, ate it ... But there was left for dumplings

My husband and I once had dinner at a hotel restaurant. And so they served him meat with a lot of fried onions. He liked the meat, delicious and a LOT. But he picked the whole onion with a fork and moved it to the edge of the plate. And for a side dish to the same meat there was mashed potatoes with onions. So he ate this mashed potatoes with pleasure, said that it looked like a pie filling.
Well, I stuffed a LOT of onions into the filling, usually I put less.

[Waist]

Waist, Natasha!
You can try another sauce like this.
Cucumber sauce for vegetables, meat, bread and everything with which mayonnaise is eaten. Salads are especially tasty with him.
1. Grate one medium cucumber on a coarse grater and squeeze the juice lightly.
2. Add 100 grams of creamy soft cheese, 2 cloves of chopped garlic, 3 tbsp. tablespoons of fat sour cream, 1 tsp of finely chopped dill.
3. Season with spices and stir.

[Nelya]

Nelya, Thank you! And I will try this

Cucumber sauce for vegetables,

It looks like dzazyki By the way, yes, also a great topic for all kinds of dumplings.

Girls, please share, who makes what kind of red currant blanks?

I don't really like her, but I don't want to offend a person, from the bottom of my heart he offers, for nothing)) ...

Although I don't even need her for nothing ...

There is no room in the freezer, it does not go to the dryer ...

Maybe someone has interesting ideas ...

I will be very grateful ...

I propose to make "table jelly" from red currants this year. Skip the juice, sugar and boil the jelly, under the lids. It is good to use such jelly in winter where acid is needed, in meat when stewing, for example. Therefore, I called it "table" jelly.

I also do not like red currants, but for meat, as an additive I will make

[Inna]

Inna, the simplest, in my opinion, is red currant jelly without cooking

Red currant jelly without cooking:
500 ml of red currant juice (about how much juice will be squeezed out of a kilogram of currants, if you try hard)
750-1000 grams of sugar (1.5-2 parts of sugar to the amount of juice actually extracted from currants

Added Thursday, 14 Jul 2016 6:05 pm

And my husband also makes wine, although it takes quite a long time, but wow-oh-oh!

proportions: for 1 kg of red currant berries, 0.8 l of water and 0.33 kg of sugar, there is a problem with yeast, bakery - not camilfo, there will be a yeast aftertaste, we use special wine yeast or you can use liquid yeast, but here I do not know the proportions - how much need yeast

[Crumb]

Crumb, I always make the simplest jelly, I always hate this time (when I wear and carry my berries), and I always adore it in winter.
Sterilize jars and lids (I take small ones, it's more convenient for me - 300-400 g each).
Currants (no matter how much, how much they gave to throw in a saucepan, add a little water (just so that the berry does not burn) and boil, bring to a boil. Then rub it with a crush through a sieve, also without fanaticism, as it turns out. cup) volume.And take the same amount (and I already take 1-2 cups less, I try to reduce sugar) granulated sugar.Pour in currant juice, bring to a boil, and stirring to cook for literally another 3-5 minutes. , close the lids, turn over.
In winter, you will have such jelly-marmalade that your soul will rejoice.
If they give you a bit of raspberries, do it all together, it will only be more fragrant.
This is the fastest, easiest and for me the only method of recycling red currants. But I have never regretted what I did.

Girls, I have a bucket of apricots, I took the last ones from the tree. There are overripe, there are also dense ones. I want to wither or dry, there is an electric oven and two loggias with +34. I have never done this before, I can't even imagine the process. Maybe someone makes the marshmallow? HELP!

[Tanechka]

Tanechka, Lyudochka, Irisha, my golden girls, many thanks to you all !!!

I used to make raw jelly (juice with sugar) - it doesn't work, my eaters don't want to eat this ...

Jams / confitures and others like them also passed, they don't want to eat too much, they got too hungry in the sense ...