Applesauce Salad & Celery Salad with Apples

 

I had a little trouble finding the Red Hots but, finally did at Family Dollar. They we $1 for 5.5 oz.  They were one of my favorite candies as a child. 

I chose to buy the applesauce in individual servings so that I wouldn't have any leftovers growing moldy after being opened.  The recipe is from Allrecipes.

Applesauce Salad

Try this easily prepared gelatin salad with poultry dishes. It's red colored and red hot!

Prep:  5 mins*  Cook: 10 mins  *Additional: 4 hrs*  Total: 4 hrs 15 mins* Servings: 8

Ingredients

Ingredient Checklist

• 2 cups water
• ½ cup cinnamon red hot candies
• 1 (6 ounce) package cherry flavored Jell-O® mix
• 2 cups applesauce ( each cup was 4 oz.)

Directions

Instructions Checklist

• Step 1

Bring the water to a boil. Dissolve the cinnamon red hot candies in the boiling water. Mix in and dissolve the cherry flavored gelatin. Transfer to a medium bowl. Mix in the applesauce. Chill in the refrigerator 4 hours, or until firmly gelled.

Though I followed the recipe, I feel that the 2 cups of applesauce made the mixture too watery causing it not to set. 

BTW- Red Hots are still as spicy and hot as they always were. I appreciate the familiarity.

Celery Salad with Apples 

Celery can be a waste of money. Use a little bit for a recipe and get left with stalks going bad in the fridge. Plus, it has no personality. Have you ever heard anyone say, "Oh boy, it's got celery in it?"  I searched for celery recipes and found several. This recipe is from, "A Couple Cooks." 

Ingredients

8 celery ribs plus 1/2 cup celery leaves ·      1 red apple ·      1 tablespoon white wine vinegar ·      1/2 tablespoon Dijon mustard ·      1 teaspoon maple syrup or sugar ·      1/2 teaspoon kosher salt ·      3 tablespoons olive oil ·      1/4 cup shaved Parmesan cheese INSTRUCTIONS 1.  Thinly slice the celery ribs. Measure out the celery leaves. Thinly slice the red apple. 2.  In a medium bowl, whisk together the white wine vinegar, Dijon mustard, maple syrup or sugar, and kosher salt. Gradually whisk in the olive oil one tablespoon at a time. 3.  In another bowl, toss together the celery and celery leaves with the apple, dressing, and Parmesan cheese shavings. Serve immediately or refrigerate until serving. This tastes best the day of making, but you can refrigerate leftovers for a few days (refresh them with a little vinegar or salt if necessary).   I didn't like it. I ate the apples and cheese out of it and threw the rest away. That's it. *** ReplyForward

RED HOT APPLE PIE IN A MUG

Spying the March 5th issue of Woman's World in the check out line I bought a copy.  Another just- for- one recipe was inside.   I did Chocolate Cake in a Mug in 2010. It turned out to be delicious.

The ingredients for the apple pie called for red hots, apple,graham crackers, cinnamon, whipped cream. The recipe is below. Click the picture to enlarge.

I gathered the crew with some exceptions as I always do. I bought honey grahams instead of cinnamon grahams, not because they're my favorites but because I didn't make an ingredient list before going to the grocer. Instead of Reddi Whip I had store brand whipped topping so I used that. 

This picture taken in my mock up home made light box

I peeled and  cubed the apple then put it into the cup. At first I thought I'd have to use 2 cups but as it cooked the juice caused the fruit  torelease its juices. . But I'm getting ahead of myself.

 I placed a sufficient amount of the cinnamon candies on top of the apples and placed it in the microwave for the instructed 2 minutes. After that time I took the mug out and stirred the contents. That's when I noticed that the apples had cooked down to about half of the original amount.





I also noticed that the juice had boiled over from the mug.

  

Deciding to live dangerously, I stirred in  more cinnamon candies . Placing the mug back into the microwave, I allowed it to cook 2 more minutes.  I had to wait a while before adding the graham crackers and whipped topping because the mug was so hot.

Here is the final product. It tasted good  but losing so much of the juice made it a little dry. Next time I'll micro for 1 minute instead of the 2 minutes and I'll watch it.

BTW I've been toying with photography. I want to get a light box to make better pictures. In the picture of the crew I used my home made light box. The remaining pictures were taken outside of the light box.




THAT'S IT***

Sweets

I may have written about Louisville, Kentucky in a previous post. This was my second time traveling to Kentucky with the Primetimers. Primetimers may give those of lesser years the idea that things are old and slow with this group.  On the contrary, the people are lively, fun, congenial and a group I enjoy traveling with. The itinerary is well planned with something of interest for everyone.

The next posts will be captioned pictures of my 3 day get away last week.

SCHIMPFF'S CONFECTIONARY

Jeffersonville, Indiana

"G.A. Schimpff’s Confectionery is one of the oldest, continuously operated, family-owned candy businesses in the United States. It was opened in its present location in 1891 by Gustav Schimpff Sr. and Jr.

This unique confectionery and lunch room in Jeffersonville's downtown historic district comes complete with a 50's soda fountain and original tin ceiling. The old-fashioned candy jars, cases, and turn-of-the century equipment transport you back to the good old days of home-made candy and a real fountain drink.

Its Candy Museum and Candy Demonstration Area offer a glimpse into the world of historic candy making, packaging and advertising." (copied from Schimpff's website)

Outside window of Schimpff's

The red marks outside the windows indicate floodline during a flood in the 1800's.















Vintage  candy tubs in museum

 

The world's largest gummi bear






 

An antique vending machine that still works.



Vintage candy vending machines



                                                         



Schimpff's 1950's soda fountain still in operation

SCHIMPFF'S IS FAMOUS FOR IT"S RED HOTS CANDY



 The boilers are copper because of the even heating. The rings on the stove can be removed to accomodate various sized boilers.

The syrup is boiling over a stove specially made for fitting candy boilers



After boiling to a select temperature, the syrup is poured onto a metal table. Note that iron bars keep the syrup contained in one area.



The candy maker adds a distinct amount of cinnamon oil to the syrup and begins manipulating it so that the oil and syrup intermingle. 16 ounces of cinnamon oil is about $50 .



The syrup is beginning to solidify to form the hard candy.



This view is from a mirror atop the work station. He presses the warm candy lengthwise while it is still pliable. He will then cut it into 1 foot lengths and run it through a candy mold that will press it into individual pieces.



Notice the sheets of candy in the background. To break them apart he holds up a candy sheet and drops it onto the table where it breaks into the individual pieces you see in the foreground.

We were each given a sample of the product which was still warm. The business prides itself on making as many of it's candies by hand instead of machine.  They still use  many of the original tools their ancestors used. The candy store adjoins the museum and candy kitchen. There are many other candies available for purchase.

THAT'S IT***